Sunday, February 27, 2011

Rolo Cookies

Well look its another Sunday and I'm posting again. This must mean I have lots and lots of time on Sunday! Well I do, well more than any other day usually. Another end to the weekend. Maybe I'm depressed and find comfort in blog postings so this is why I always post on Sundays. Who knows. I once again had this Saturday off and found lots to do around the house. We successfully got the basement stairwell painted so that was a welcome accomplishment. The basement is finally starting to look like a basement. The family room is almost done and it will be onto the bathroom. The bathroom scares me. We are going to attempt to tile the shower and floor. Sometimes there are things that you should hire professionals for. This might be one of them I fear. Just because Jason is a carpenter sometimes he thinks he should be able to do everything. I may have shared this with you once or twice before. Luckily for me he usually comes out on the winning side so lets hope once again this is the case or I might be asking for you to come help us! The recipe I am going to share with you is Jason and Hallie Jo's favorite. My niece absolutely LOVES these cookies. I first made them at Christmas time under Jason's begging. It's the typical Peanut Butter Blossom cookie but instead of a star or a kiss they are topped with a Rolo. Hallie takes them by the handfuls. She literally begs for me to make them. The best part is she's not really a sweet lover so they must be delicious! Enjoy!

Rolo Cookies
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1/2 c. Crisco Butter Shortening
1/2 c. Creamy Peanut Butter
1/2 c. packed Brown Sugar
1/2 c. Sugar
1 Large Egg
2 T Milk
1 tsp vanilla
1 3/4 All Purpose Flour
1 tsp Baking Soda
1/2 tsp salt
48 Rolo's unwrapped

1. Preheat oven to 375 degrees

2. Cream together shortening, peanut butter, brown sugar and 1/2 c sugar. Add egg, milk and vanilla. Beat well.

3. Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff and dough forms.

4. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

5. Bake for 10 - 12 minutes or until golden brown.

6. Top each cookie immediately with an unwrapped Rolo, pressing down firmly so that cookie cracks around the edge. Remove from cookie sheets to cool.


Saturday, February 12, 2011

Spaghetti Pie

I love Saturdays. Well Saturdays off that is. There is nothing like a day with nothing on your agenda. First I went and did a little Valentine's day shopping. I have never spent so much time in a card aisle. There were tons of cards and I was struggling to find the "special, perfect" card. With the shopping done I headed out to mom and dad's house. Mom and promised me coffee and monkey bread. I mean seriously who could pass that up? Brent came over and Jason and Randy stopped by as they were out in the neighborhood and couldn't pass up the monkey bread. After that, well I have done nothing. A couple loads of laundry (story of my life as many of you can relate!) and supervised my hubby trimming and putting some stuff together for the basement. I would like to let you all know its finally starting to look like a family room!! There is paint on the wall and paneling on the bottom of the walls and it's a great feeling until I look around and think of the bathroom, bedroom and laundry room to finish also. Hmmm that's depressing! Oh well it will all be worth it when we get done I tell myself. Now we are planning supper, out to Jason's dad's house for a bit tonight, and then to a wedding dance and picking up our niece form that. I'd say that's a good Saturday! On to the recipe I'm sharing this time. Spaghetti Pie is a staple from the Koehl household, you can tell I steal lots of recipes from my mom. It's a bit of a different twist on the plain old spaghetti and kids and adults seem to love it, so here it is!

Spaghetti Pie
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7 oz uncooked spaghetti
2 eggs beaten
1/3 c. Parmesan cheese (I used real, my mom uses the stuff out of the green container, either will work!)
2 T butter
1 lb ground beef
1 jar spaghetti sauce
1 C cottage cheese
1 C shredded mozzarella

1. Cook spaghetti until almost tender. Drain. Combine with eggs, Parmesan cheese and butter.

2. Pat the mixture into a 10 in pie plate to form a crust. You MUST have a 10 in pie plate because if you use anything smaller you'll have an overflowing mess!

3. Top crust with cottage cheese.

4. Brown hamburger, drain and add to spaghetti sauce. Put on top of cottage cheese.

5. Bake at 350 degrees for 20-30 minutes. Top with mozzarella cheese and bake 5-10 more minutes. Let stand 5 minutes before cutting.


Saturday, February 5, 2011

Slow Cooker Chicken Parmesan

It's another Saturday and I just got done with work. After a quick stop at the grocery store to grab some stuff for throwing together a supper tonight I'm relaxing on the couch, watching Gossip Girl and writing a blog posting. I have every intention of making a "good" supper that isn't out of the box tonight also. Sometimes life just gets going and night after night we are eating some "pre-fab" meal so sometimes I try to get out of that rut! I've been spoiling you with yummy treats lately in my postings so I thought I should probably add a "main dish" in here sometime. My hubby liked this one to and he's usually the true test. Speaking of my hubby he is out fishing with his brother in a tournament. I was putting the groceries away and I noticed that our beer stash is I'm not sure if they are actually catching many fishing...but I think they are having fun! As for this recipe I'm going to share with you tonight it's another crock pot recipe that seems to be my favorite! And it's supper simple. My one word of advice is don't cook your chicken to long because it will dry out and no one wants that!

Slow Cooker Chicken Parmesan
Printer Friendly Recipe


1 Egg
1/3 C Bread Crumbs
1/3 C Shredded Parmesan Cheese
1/2 tsp Italian Seasoning
1/4 tsp Salt
1/4 tsp pepper
4 Boneless Skinless Chicken Breasts (I used three but you can use four! I always get the packs of 3 so I just go with it!)
1 Jar (26 oz) Tomato Pasta Sauce
1/2 C Shredded Italian Cheese Blend
2 2/3 C. Penne Pasta (Or whatever pasta you have on hand!)

1. Spray 2-3 quart slow cooker with cooking spray.

2. In small shallow bowl, beat egg until foamy. In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian Seasoning, Salt and Pepper. Dip chicken into egg, then coat evenly with bread crumb mixture; place in cooker. Spread pasta sauce evenly over chicken.

3. Cover; cook on low heat setting 5-6 hours.

4. Sprinkle Italian cheese blend over top. Cover; cook on low 10 more minutes or until melted. Meanwhile cook pasta and drain. Serve with chicken.

Recipe from Betty

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