Cookie Cake

This recipe is easy and can be made 100 different ways (or more!).  We’re sharing the recipe + 20 great ideas to mix it up from our Facebook fans. Enjoy!
Lazy Cookie Cake

Ingredients

• 1 box yellow or white cake mix (we like Butter Cake)
• 2 eggs beaten
• 5 Tbsp melted butter
• 2 cups chocolate chips (we like M&M’s, or dark chocolate chips with white chocolate chips)

Directions

1. Preheat oven to 350 degrees F.
2. Mix together all ingredients and spread into a greased 9×13 pan.
3. Bake for 20 minutes.

Before

After!

2 Minutes After

Ideas from our Facebook Fans

• Black and White: How about trying a chocolate cake mix, the 2 eggs and 5 Tbs butter. Then add white chocolate chips and macadamia (chopped) nuts to the mix.  — Judee
• More Butter: I made this last night. It was awesome! My girlfriend liked it too! I did use the whole stick of butter, though. I’m sure Paula Deen would approve of that move!!  — Zack
• Golden Buttery Cake Mix: I’ve done this recipe at least 3 times since I saw it. Sooooo good. I find it’s better with the golden buttery cake mix. Stays moist for longer.  — Trish
• Cookie Cake Sandwiches: I made this but used 2 small pizza pans to make cookie cake. After I cooked them I removed the cookies from the pans and covered one cookie with ice cream. Then I topped that with the other cookie and put it in the freezer. When I served it I drizzled chocolate syrup over the top. It was delicious.  — Kelly
• Funfetti + Smashed Bananas: I’ve made these a few times with different cake mixes. I did a funfetti cake mix smashed banana and chocolate chips! And another one with chocolate cake mix and the mini Reese pieces baking chips and both were DELICIOUS!!! And one of the easiest things EVER! My kids love them.  — Pam
• Red Velvet: Try red velvet cake mix and white chocolate chip.  — Mom K.
• Peanut Butter: Yellow cake mix, peanut butter chips and milk chocolate frosting.  — Mary
• Pumpkin: I make pumpkin muffins/bread with 2 boxes spice cake mix and 1 can Libby’s easy pumpkin pie can pumpkin.  — Tina
• More Eggs: I made it tonight used 3 eggs turned out great!  — Krystal
• German Chocolate: I vote for German chocolate cake add coconut and pecans.  — Terry F.
• Gluten Free: Yay! Easy to make with Betty Crocker Gluten Free cake mix. Win for gluten intolerant vs. Yummy desserts!  — Shannon G.
• Get Crazy: I’m thinking of triple chocolate with chocolate cake mix white chocolate chips and then chocolate chips also you could do spice with butterscotch chips OMG you could do a yellow cake mix with bananas and white chocolate chips!  — Elaine G.
• Spice Cake: Spice cake mix and butterscotch chips!!  — Linda C.
• More Chocolate: Absolutely decadent! When it came out of the oven, I poured another half cup, I think, of chocolate chips on top. They melted rather quickly and I had a delicious frosting for my cookie cake.  — Krystal S.
• Add Cherries: I added bing cherries and was a huge hit. Needs to back closer to 30 minutes.  — Lisa H.
• Lemon: Try lemon cake mix with crushed lemon drops and 1/4 tsp. lemon extract.  — Dian T.
• Caramel Pecan: I’m thinking of caramel chips and pecans as well with the chocolate chips  — Tracy V.
• Hint of Orange: use a teaspoon of orange extract, change to white morsels and add macadamias for some delicious blondies.  — Karen C.
• Marshmallows: Chocolate mix, with chocolate chips bake until almost done cover with marshmallows return to oven until marshmallows plump. Soften chocolate frosting and pour over. Let cool.  — Lisa B.

Cookie Bar Variation from Maura C.
If you want a cookie bar instead of cake, these are awesome too:

• 1 Package yellow cake mix
• 1 1/2 sticks butter
• 1 egg
• 1/4 cups sugar
• Chocolate chips

Melt butter, mix ingredients together with chocolate chips and press into cookie sheet. Bake at 350. For 10 minutes.

I’ve made them with triple chocolate fudge cake as well! Always have ingredients on hand for my 15 year old and his friends

Cilantro Lime Rice Cafe Rio

Cilantro Lime Rice-Cafe Rio Copycat

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 8 cups

Serving Size: 3/4 cup

A flavorful rice that's perfect with any Mexican dish.

Ingredients

• 2 Cups Rice
• 4 Cups Water
• 2 Tablespoons of Unsalted Butter
• 2 Teaspoons Chicken Bouillon
• 1 Handful cilantro, chopped
• 1/2 lime, juiced
• 1 Can (4oz) Diced Green Chiles

Instructions

1. Pour everything in a rice cooker and follow product instructions, or in a pot, heat to a boil and then add the lid and turn down to low for 20-30 minutes or until tender.
2. Remove the lid, stir to combine everything and serve immediately.

Teriyaki Chicken Thighs Pressure cooker

If you want a lot and don't mind leftovers, fill the pot up with the frozen chicken thighs, then cover the chicken with, let's say, 2 to 3 cups of the Yoshida sauce. Add 3 Tablespoons of sesame seeds (optional). Pressurize for 25 or 30 minutes on high. I'm not sure if that is too much time...20 minutes was plenty for my half-full cooker though. (That is the pressured cooking time; there will be additional time for the cooker to heat up.) For the rice will you be using a rice cooker? Most rice cookers come with a scoop, and if you have one of those, use at least four scoops of dry rice, maybe five, with the correct amount of water (whatever the cooker tells you).

Chicken Roll ups

Mamas Chicken Roll Ups
2 large chicken breast
1 can crescent rolls
1 10.5 oz. can cream of chicken soup...
1/2 soup can of broth (use what the chicken cooked in)
1/2 soup can milk
1 T. all purpose flour
6 oz. shredded sharp cheddar cheese
pinch of salt and pepper
Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.

Cafe Rio Ranch Dressing

1 packet traditional hidden valley ranch dry mix...not buttermilk.
1 cup mayo
1 cup buttermilk
2 tomatillos
1/2 bunch fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño....I actually did just three small thin slices