They're calling them "lazy cookie bars." I'm going with "cookie cake bars." Look, people don't have to know that you're lazy unless you advertise it.

Ingredients:
1 box yellow cake mix
2 eggs, beaten
5 Tbsp butter, melted
1 12oz bag of semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray. Melt your butter and whisk your eggs.

Combine cake mix, eggs, and butter. Mix. This will be thick- I'd use an electric mixer.

Mix in chocolate chips.

Press batter into the greased pan.

Bake for 20-25 until puffed and golden brown, particularly around the edges. (Mine took almost 30 minutes.)

RP Servings: I cut this into 30 pieces I think?
Stars: 3 alone and cold, 3.5 alone and warm and gooey, 4 with ice cream, 4.5 WARM WITH ICE CREAM. EAT WARM AND EAT WITH ICE CREAM. YUM.

Throw it all in a large stockpot with 4 1/2c of water. I had to break my pasta in half for it to fit. Bring to a boil and then simmer until the pasta is soft and the liquid has reduced, about 8-10 min. NOTE: Even though I halved the recipe, I panicked at this point, realizing about the GF pasta. So I used all 4 1/2 cups THANK GOD!

I've never made enchiladas before, but I decided to make this recipe for chicken enchilada casserole. Mostly because somehow, at the time, it seemed easier and more cost effective than making actual enchiladas. Don't ask me to explain this thought process to you.

Ingredients:

• 3 cups red enchilada sauce
• 16 corn tortillas, halved
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 6 scallions (green onions), thinly sliced
• 4 cups (about 1.5 pounds) shredded cooked chicken (I used a lot more than is pictured above.)
• 3 cups shredded Monterrey Jack or Mexican blend cheese
• 1 avocado, peeled, pitted and diced
• 1/2 cup loosely-packed chopped fresh cilantro
• Container of sour cream

Preheat oven to 375 degrees. Spray a 9x13 pan with non-stick spray.

Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered.

Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.

Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).

Cover the pan with aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. 

Chop up some fresh green onions, cilantro, and avocado. Get some sour cream as well. Put all those on top and serve.

Not pictured- the sour cream.

RP Servings: 8-10
Stars: 4, WITH THE TOPPINGS. This is very important. This recipe is seriously awesome- as long as you have all the avocado, cilantro, green onions, and sour cream that you could possibly want. Without those things, the recipe pretty much has one flavor and one texture. With them though... my husband, who confided after he ate dinner that he actually doesn't really like enchiladas, said that he really liked them.

I've wanted to make these cookies for a long time. I LOVE citrus flavored foods, and I've always been a sucker for lemon cookies. Since I had 1) the ingredients and 2) an office full of people to give the 3 dozen results to, I decided to give it a shot!

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugar together until light and fluffy.
In a second bowl, combine vanilla, egg, lemon zest, and lemon juice.
In a third bowl, combine salt, baking powder, baking soda, and flour.

This is the light and fluffy sugar and butter.

Whip in vanilla, egg, lemon zest and lemon juice.

Slowly stir in the bowl of dry ingredients until combined.

Pour powdered sugar into a shallow bowl. Roll a heaping teaspoon into a ball, and coat it in powdered sugar. Place on a greased pan.

Bake for 9-11 minutes, or until the bottoms are barely brown. I then sprinkled a little bit more powdered sugar on top.

RP Servings: Makes almost 3 dozen cookies
Stars: 4 for sure, maybe a 4.5. These were really good. The lemon juice+zest was perfect for the first try (definitely noticeable, but fairly subtle), and I think could be adjustable based on preference. I might add a smidgen more of both next time. They were light, slightly chewy, and a perfect sweetness. The ~6 people in my office ate them all in one day! I definitely recommend them.

Ingredients:
Mozzarella Cheese
Other pizza toppings

Set pan to medium-high heat. Put a layer of mozzarella cheese on the pan.

When the cheese starts bubbling, add toppings.

Watch the edge of the cheese. When it turns brown, carefully (seriously, CAREFULLY) use a spatula to slide the cheese off and put it on a plate.

This is what the bottom of the cheese looks like:

Let cool so that the cheese hardens, then eat! They recommended dipping in pizza sauce if you had it, but I didn't have any.

RP servings: 1

Stars: 4. Alright so this was actually a really good substitute for pizza cravings. I mean, you're not eating a pizza, so there's that bummer, but it IS a good few bites that can get rid of a bit of the pizza craving.