Davey Desserts

Chocolate Peanut butter cheesecake bars
Traven Davey
2 1/2 c graham cracker crumbs
3/4 c butter, melted
3/4 c sugar
1 2/3 c milk chocolate & peanut butter swirled chips
2 pkgs (8oz) cream cheese, softened
1/4 c flour
1 TBS vanilla
4 lg eggs
Preheat to 325. Combine crumbs, butter and 1/4 c sugar in bowl. Remove1 c mixture ans reserve for topping. Press remaining mixture onto bottomof ungreased 13x9 pan. Sprinkle 3/4 c chips over crust. Beat creamcheese, remaining sugar, flour and vanilla in bowl until smooth. Addeggs, one at a time, beating until smooth. Pour over crust and chips inpan. Sprinkle with reserved crumb topping and remaining chips. Bake25-30 min. Cool completely and refrigerate until firm. Cut into bars.

Floating Fruit Parfaits
Hunter Davey
1/2 c sliced strawberries
3/4 c boiling water1 pkg (4 serv) any flavored jello
1/2 c cold water
3/4 c ice cubes
1 c plus 6 TBS cool whip
Divide fruit among 6 parfait glasses. Stir boiling water into jellountil dissolved. Stir in cold water adn ice cubes until ice melts. Pour3/4 c jello over strawberries in glasses. Refrigerate 20 min. until setbut not firm. Stir 1 c whipped topping into remaining jello with whiskuntol smooth. Spoon over jello in glasses. Refrigerate 1 hour. Garnishwith remaining cool whip.

Walnut Carrot Cake
Annika Davey
1 c butter, softened
1 2/3 c sugar
4 eggs
1 tsp vanilla
1 tsp grated lemon peel
2 1/2 c flour
1 pkg (3.4oz) instant lemon pudding
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 c (8oz) plain yogurt
2 1/2 c grated carrots
3/4 c chopped walnuts
1 can (16oz) cream cheese frosting
Cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in the vanilla and lemon peel. Combine flour, pudding,baking powder, baking soda, cinnamon and salt; add to creamed mixturealternatley with yogurt. Stir in carrots and nuts. Transfer to agreased and floured fluted tube pan. Bake 350 for 50-55 min. or untiltoothpick comes clean. Cool for 10 min. before removing from pan to awire rack. Cool completely before frosting. Store in fridge.

Cranberry Ginger Drop Cookies
Kyah Davey
3/4 c sugar
1/2 c brown sugar
1/2 c butter, softened
1/3 c milk
1 lg egg
2 c flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1 1/2 c fresh or frozen cranberrries, chopped
1/2 c chopped pecans
1/4 c finely chopped crystallized ginger
GLAZE
1 1/2 c powdered sugar
1-2 TBS milk
Heat oven to 375. Lightly grease cookie sheets. Combine sugar, brownsguar and butter in bowl, beat on md speed until well mixed. Add milkand egg and beat until smooth. Add flour, baking powder, ground gingerand baking soda; beat on low until well mixed. Gentley stir incranberries, pecans and crystallized ginger. Drop dough by rounded tsp 2in. apart. Bake for 9-12 min. or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack. Make glaze todesired consistency and spread or drizzle over cooled cookies.