Lazy Daisy Cake

This was one of my favorite cakes while growing up. This recipe comes straight from my Grandma Driedger. So good.

• 2 eggs
• 1 tsp vanilla
• 1 cup sugar
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tbsp butter

Topping:

• 1/2 tsp vanilla
• 4 tsp melted butter
• 2/3 cup coconut
• 5 tsp brown sugar
• 2 tsp cream

Mix together batter and put in 9x9 pan. Mix topping ingredients and spread evenly over batter. Bake for 30-40 minutes at 350 F.

Peanut Butter Slice

This is a quick and easy square for the peanut butter lovers in your house.

• 1/2 cup brown sugar
• 1/2 cup corn syrup

Melt together on stove top. Then mix with:

• 1 cup peanut butter
• 2 cups corn flakes
• 1 cup rice krispies
• 1 tsp vanilla

Pat into lightly greased 9 x 9 inch pan.

Anna's Squares

Anna's Squares - Quick and easy to make.

• 1 1/2 cups graham wafer crumbs
• 1/2 cup melted butter

Press into 9 x 13 pan. Add remaining ingredients in layers.

• 6 ounces butterscotch chips
• 6 ounces chocolate chips
• 1 cup coconut
• 6 ounces nuts (optional)

Pour over 1 can of sweetened condensed milk. Bake at 350 for 20 minutes.

Chocolate Covered Cheesecake Squares

My sister-in-law Roxie shared this photo and recipe with me. Looks delicious! And just in time for Valentine's Day. :)

Chocolate Covered Cheesecake Squares

• 1 cup graham cracker crumbs
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted

Filling:

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 eggs, lightly beaten
• 1/2 tsp vanilla

Coating:

• 24 squares (1 ounces each) semisweet chocolate
• 3 tbsps shortening

Line a 9x9 baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed until just combined. Stir in vanilla. Pour over crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Cool slightly. Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip. Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper; spoon about 1 tsp chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.

Yield: 49 servings.

Oh Henry Fudge

My taste buds can testify - this is scrumptious! A recipe created by my Mom-in-law just before Christmas.

Chop four oh henry bars into small pieces.
Put in a microwavable measuring cup/bowl and add:

• 1 cup chocolate chips
• 4 cups mini marshsmallows
• 2 tbsp margarine

Microwave, stirring occasionally, until ingredients are able to be mixed.

Press into greased 9x9 pan.

Voila!

Banana Pudding Cake

2 ripe Banana's mashed

3 eggs

1/4 cup oil

1 cup water

1 pkg. instant vanilla or banana cream pudding

1 yellow or white cake mix (name brands work best)

Mash banana's, add eggs, oil & water, mix till smooth with mixer, add cake mix & pudding, mix together for two min or so till smooth and pour into an ungreased angel food pan or if you have a bundt pan that would work great as well. Bake 350 for an hr. or when toothpick comes out perfectly clean and top is all golden. Cool and then take sharp knife cut around edges and take out of pan, cover to store. I like to eat mine plain, hubby spreads his with lots of butter

Rhubarb Cake

everyone just dug into the cake, had to take a pic while i could, so it didn't have proper time to set, so pic is a little floppy, but oh.... so delic.

crust:
1 cup flour
1 cup coconut
1/4 cup slivered almonds
3 Tbsp. Brown Sugar
1/2 cup margarine
mix ingredients and place into a 9 x 13 pan. Bake @ 350 for 15 min. and let cool

filling:
4 cups rhubarb
1 cup white sugar
3 Tbsp. cornstarch
1/2 cup water
Cook in microwave for 7 min. Pour over crust then add 1 1/2 cups mini marshmallows on top of hot mixture & let cool completely.

Mix 1 box vanilla instant pudding and pour over cooled rhubarb mixture & cover with cool whip or whipping cream, sprinkle with lightly toasted coconut if you like.

Skor Toffee Chocolate Bars (Slice)

This has to be my absolute favorite Christmas treat. It is stick in your teeth goodness! I made these for the first time last Christmas - unfortunately they didn't last long. So I purposely held off on making them this year, until today.

Skor Toffee Chocolate Bars (Slice)

• 3/4 cup margarine
• 3/4 cup brown sugar, packed
• 1 1/2 cups flour
• 1 can sweetened condensed milk
• 2 tbsp margarine
• 300g milk chocolate chips (I use one bag - 270g)
• 225 g chipits skor toffee bits (again I just use one bag)

Preheat oven to 350. Cream together 3/4 cup margarine, brown sugar and flour until well blended and mixture comes together. Press evenly into 9 x 13 greased cake pan. Bake at 350 for 13 minutes or until light golden brown. Set aside to cool. Heat condensed milk and 2 tbsp margarine in heavy saucepan, stirring constantly over medium heat for 5-10 minutes. Spread over base and return to oven to bake 10 minutes longer. Sprinkle milk chocolate chips and skor toffee bits evenly over top and press down lightly, bake for 2 minutes. Cool completely. If necessary, chill to set chocolate before cutting. Store at room temperature.

Butterscotch Confetti Squares

This has got to be the easiest recipe EVER. And I'm sure everyone has had it at one point or another. I made this the other day, just to have something different and Devin and Dillon devoured it. Dillon calls it marshmallow cake, but somehow in his two year old pronounciation it comes out marsh m cake. I'll be making some more for the holidays.

Butterscotch Confetti Squares

• 1/4 cup margarine
• 1/2 cup smooth peanut butter
• 1 cup butterscotch chips
• 8 oz (250 g) miniature colored marshmallows

Melt margarine and peanut butter in a large saucepan over low heat. Stir in butterscotch chips until melted. Cool until you can hold your hand on the bottom of the pan. Add marshmallows and stir until all are coated. Pack in 9x9 pan that has been lined with foil or waxed paper (I just use pam in my glass pan). Refridgerate.