Can't Leave Alone Bars

1 white cake mix

1/3 cup oil

2 eggs

1 14 oz. can sweetened condensed milk

1 cup semi-sweet chocolate chips

4 Tbsp. margarine

Preheat oven to 350°

Mix cake mix, eggs and oil. Spread 2/3 of batter in greased 9X13 pan with floured hands. Set other 1/3 aside.

In microwave safe bowl pour milk, chocolate chips and cut up margarine. Microwave 45 sec., stir until smooth. Heat mixture more if needs to be more melted.

Pour into pan over cake. Take remaining batter and drop by teaspoonfuls over chocolate mixture.

Bake for 20-25 minutes until it is golden on top.

Let cool completely before cutting. 


This recipe can be found here.

Easy Pumpkin Spice Cookies

1 (18 1/4 ounce) boxes spice cake mix

1 (15 ounce) cans solid-pack pumpkin (the small can)

1 cup chopped walnuts (optional) or 1 cup chopped pecans (optional) or 1 cup chocolate chips (optional)

1 cup cream cheese frosting (optional)

Preheat oven to 350°.

Spray cookie sheets lightly with vegetable spray (Pam).

In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or chocolate chips, if desired.

Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.

Bake for 8 to 15 minutes, depending on the size of your cookies.

Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.

Frost, if desired.

This recipe can be found here.

Crisp Little Lemon Cookies

1 pkg lemon cake mix

1 cup Rice Krispies

½ cup margarine, melted

1 egg, slightly beaten

Heat oven to 350°

In large bowl, combine all ingredients.  Mix well.

Shape into 1 inch balls, pressing firmly.

Place 2 inches apart on cookie sheet. 

Bake 9 – 12 minutes. 

Cool 1 minute; remove from cookie sheet.