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To say that I’m “addicted” to chocolate chip cookies is an understatement. When it comes to the evil dessert, I have absolutely NO self-control and could eat until I am sick.

This past week, we went camping and I made chocolate chip cookies to use with s’mores instead of graham crackers (I really need to be put in rehab).

With all of the moving around during camping, the cookies got pretty smushed, resulting in lots of delicious cookie crumbles.

So, I got the bright idea to make chocolate chip cookie pancakes, which I am now deeming “Crackcakes”.

I used Krusteaz pancake mix (found at your local grocery store or Costco) and mixed per the instructions.

Quickly after pouring the mix onto the griddle, I added some crumbles to the top and let it cook. Then I flipped the pancakes over and let the chocolate chips get all melty.

The end result is the yummiest, softest “cookie” you’ll every have. Good luck only eating one.

(I ate six. True story.)

Stir-and-Bake Bars

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Things that are easy:

1. ABC (easy as 123, duh).

2. Putting on flip-flops.

3. Shopping at Staples apparently.

4. Sitting on your butt and watching TV all day (if you’re super lazy like me).

5. Making these Stir-and-Bake Bars.

(from cake mix miracles cookbook)


-1 cup flaked coconut

-1/2 cup quick-cooking oats, uncooked

-1/2 cup firmly packed brown sugar

-1/3 cup water

-2 large eggs, lightly beaten

-1 (18.25-ounce) package chocolate or butter recipe cake mix with pudding


-1/4 chopped pecans

-1 tablespoon sugar

-1 cup mini chocolate chips (optional


1.Combine first 6 ingredients; pour mixture into a lightly greased 13- x 9-inch pan.

2. Combine pecans, 1 tablespoon sugar and chocolate chips and sprinkle evenly over batter.

3. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool completely in pan on a wire rack; cut into bars. Yield: 2 dozen.

Now if you combine EATING these bars AND sitting on your butt watching TV all day, you’ve got a perfect situation going on. 😉