Do you ever want to cook someting good but hate all the recepies?

i do like rachael ray. she is good. Lemon Cheesecake bars 1 box Betty Crocker® SuperMoist® lemon or yellow cake mix 1/3 cup butter or margarine, softened 3 eggs 1 package (8 oz) cream cheese, softened 1 cup powdered sugar 2 teaspoons grated lemon peel 2 tablespoons lemon juice 1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. 2. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. 3. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator. `````````````````````````````````````````````````` Cherries Jubilee Cheesecake Bars Cherry cake mix and frosting make this 3-step recipe a no-fuss alternative to traditional cheesecake. Prep Time:20 min Start to Finish:3 hr 5 min Makes:36 bars 1 box Betty Crocker® SuperMoist® cherry chip cake mix 1/2 cup butter or margarine, softened 2 packages (8 oz each) cream cheese, softened 1 container Betty Crocker® Rich & Creamy cherry frosting 3 eggs 1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture. 2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture. 3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator. ```````````````````````````````````````````` Rocky Road Bars Road work ahead? Don't worry. It's easy to make gooey marshmallow Rocky Road Bars from cake mix. Prep Time:15 min Start to Finish:2 hr Makes:24 bars 1 box Betty Crocker® SuperMoist® chocolate fudge or devil's food cake mix 1/2 cup butter or margarine, melted 1/3 cup water 1/4 cup packed brown sugar 2 eggs 1 cup chopped nuts 3 cups miniature marshmallows 1/3 cup Betty Crocker® Rich & Creamy chocolate frosting 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray 13x9-inch pan. 2. In large bowl, stir together half of the dry cake mix, the melted butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and the nuts. Spread in pan. Bake 20 minutes (25 minutes for dark or nonstick pan); sprinkle with marshmallows. 3. Bake 10 to 15 minutes longer (14 to 18 minutes for dark or nonstick pan) or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on High 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store covered.