I’ve moved (to Blogger)!

I have moved over to Blogger! Please come visit me at Life According to Lina!





I’m Guest Posting Today!

I know it’s late,

But I wanted to say,

That I’m guest posting on

Sugar Bee Crafts today!


Check out my post on Chocolate Bark! Thanks to Mandy for having me!



Fabulous Black Friday Comparison Spreadsheet!!

This spreadsheet is amazing! Cuckoo For Coupon Deals has posted a fantastic spreadsheet that lists all the Black Friday deals by category, store, and time on sale!! This will be very helpful for my shopping planning. Go and check it out!!

Mia Mariu Giveaway Event!

Mia Mariu Giveaway Event

Hosted by Mom Powered Media

Prizes: $300 Mia Mariu Shopping Spree & an iPad Mini

Event dates: 12/1-12/30

Free Blog Event! Sign-up here, BLOGGERS WANTED

iPad Mini Giveaway!!!


iPad Mini Giveaway Event

Hosted by Mom Powered Media

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The iPad Mini has a beautiful display, powerful A5 chip, FaceTime HD camera, iSight camera with 1080p HD video recording, ultrafast wireless, and over 275,000 apps ready to download from the App Store. The iPad mini is an iPad in every way, shape, and slightly smaller form. Easy for on the go with that same great Apple power punch!

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New Theme Color!

I decided to change my theme color from purple to blue! Do you like it?

Chocolate Caramel Crunch Bars

I love making this dessert! It’s a huge hit with my family every time.


Chocolate Caramel Crunch Bars

Yields about 2 dozen


-1 14 oz. package caramels (about 48)
-1/3 cup water
-2 cups flour
-2 cups quick cooking oats
-1 cup packed brown sugar
-1 cup melted margarine
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 6 oz. package semi-sweet chocolate chips

Preheat oven to 350°. Heat the caramels and water over low heat, stirring often until the caramels are melted and the mixture is smooth. Mix the flour, oats, brown sugar, margarine, baking soda, and salt. Set one cup aside for the topping. Press the rest into an ungreased 13×9 pan. Bake for 10 minutes. Sprinkle chocolate chips over the baked layer and drizzle with the caramel. Sprinkle the reserved mixture on top and bake until lightly brown, about 15 minutes. Cool slightly, then cut.





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