Rolo-stuffed sugar cookies

I’ve wanted to try stuffing cookie dough with something else for awhile now. A trip to the grocery store this weekend provided an excuse to try. The tube of cookie dough was 50 percent off.

rolo-stuffed sugar cookies 1

I’m sold on the awesomeness. Look at that! Yum.

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Two ingredients: sugar cookie dough and Rolos.

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I unwrapped two dozen candies (photo taken before I was done in case you count the number in the bowl).

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Slice your dough into even pieces. About half an inch thick is good. Preheat your oven to 350 degrees.

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Take one slice of cookie dough and one candy. Roll up the Rolo in the sugar cookie dough.

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Space out the cookies on a large baking sheet. Stick it in the oven for about 11 minutes.

rolo-stuffed sugar cookies 3

After cooking time is done, let the cookies sit until they are pretty cool on the baking sheet. Don’t try to move them or they will smush or break.

rolo-stuffed sugar cookies 2
Look at how gooey that is! So good.



Prosciutto, asparagus and parmesan spaghetti

This was one of the first recipes I tried off of Pinterest. It has become a huge hit and I rarely have leftovers when I make it for people. But it has also become a sort of treat, since prosciutto is a bit more expensive. It is worth it though.

Prosciutto, Asparagus and Parmesan Spaghetti 6

Although, I do end up munching on the prosciutto while I’m waiting to cook it. 🙂

The recipe is from ValSoCal. I did make a few changes from the original recipe. I’ve also been a little more free-wheeling with the ingredients since I usually end up with just slightly over what the original recipe calls for. My changes are in the parentheses.

Prosciutto, asparagus and parmesan spaghetti
adapted from ValSoCal
– 8 oz. angel hair pasta or spaghetti
– 1 and 1/4 cup heavy cream (or one pint)
– 4 oz. of prosciutto (or 6 oz. in a package)
– 1 lb. asparagus (I just grabbed a rubber-banded bunch from the store)
– 1/3 cup of parmesan cheese (I just used a couple handfuls)
– 1/2 teaspoon red pepper flakes
– salt and pepper
– garlic powder

Prosciutto, Asparagus and Parmesan Spaghetti 1

Start by boiling up your pasta according to the package directions. Chop of your asparagus. I usually chop into threes.

Prosciutto, Asparagus and Parmesan Spaghetti 2

Take your prosciutto and shred it into pieces.

Prosciutto, Asparagus and Parmesan Spaghetti 3

In a pan, use some olive oil and fry up the asparagus and prosciutto. It only takes a couple minutes. You still want the asparagus to be a little crunchy and bright green.

Prosciutto, Asparagus and Parmesan Spaghetti 4

Pour in your heavy cream, the cheese and then season with the salt, pepper and red pepper flakes. Stir and let the sauce thicken. It should only take about 4-5 minutes. Put your pasta into the pan and stir.

Prosciutto, Asparagus and Parmesan Spaghetti 5

Serve it up in a bowl. You could top with more parmesan or even some crispy bits of prosciutto. This is so good. It is better to eat it all the first night. It’s not as creamy if microwaved. I think I’d want to add in some peas or some spinach.


Jewelry organizer

Hey all, sorry I’ve been absent as of late. Life has gotten a bit hectic.

I have been working on a couple of crafts. Remember that cake, cookie/treat stand I made? Well, I decided to use that idea to clear off my dresser:

Jewelry organizer

For the full directions, check out my Homespun column. But it’s so simple and it’s been keeping everything accessory-wise in order. Love it!

As for food, I’ve been heading back to some new staples, particularly Crockpot Buffalo Chicken and Marinara, Alfredo pasta bake.

Honey Beer Bread

I am not a fan of beer. I just don’t get it. The taste has just never appealed to me. However, beer bread? That’s something I can get behind. I never stock beer in my fridge, but I usually can snag a leftover bottle from a family party. This is the second time I’ve made this recipe (originally from gimme some oven) and it’s super tasty and filling.

Plus, it’s a no knead, no rise, no yeast dough. It takes no time to make!

Honey Beer Bread 6

Doesn’t that look delish? It’s a bread that can be eaten as a side to a savory meal or sweetened up for breakfast or a snack.

Honey Beer Bread 1

– a 12 oz. bottle of beer
– 2 tablespoons of honey
– 3 cups flour
– 1 teaspoon salt
– 2 tablespoons sugar
– 1 tablespoon baking powder
– 4 tablespoons melted butter

Start by preheating the oven to 350 degrees and greasing a loaf pan. Then, whisk together your dry ingredients (flour, salt, sugar and baking powder).

Honey Beer Bread 2

Stir in the honey and the beer to make a dough ball.

Honey Beer Bread 3

Pour half of the melted butter into the bottom of the loaf pan.

Honey Beer Bread 4

Spread the dough into the loaf pan.

Honey Beer Bread 5

Pour the rest of the melted butter on top of the dough. Now, I put the loaf pan onto a baking sheet and then into the oven for about 50 minutes or until a knife stuck into the middle of the loaf comes out clean. Let it cool slightly then serve!

Honey Beer Bread 7

Ooo some melted butter and a drizzle of honey? So good. And check out how deliciously golden the bottom of the bread came out.

Marinara, alfredo pasta bake

Quick and tasty dinner recipe anyone?

Marinara, alfredo pasta bake 6

This is one yummy recipe. I don’t know why I haven’t mixed marinara and alfredo before. I found this recipe on Pearls, Handcuffs and Happy Hour.

Marinara, alfredo pasta bake 1

– 1 jar of alfredo (mine was 16 oz.)
– 1 jar of marinara sauce (this was 23 oz.)
– 1 box of penne
– 2 cups of mozzarella cheese

Marinara, alfredo pasta bake 2

Make the box of pasta according to the box, or to your level of doneness. Drain the pasta. In the same pot, pour in your jars of sauce and the mozzarella cheese. Preheat the oven to 350 degrees.

Marinara, alfredo pasta bake 3


Stir and you get an orange/pink sauce.

Marinara, alfredo pasta bake 4

Throw your pasta back into the pot and mix it all together.

Marinara, alfredo pasta bake 5

Pour the pasta into a 9×13 dish. Stick the dish into the oven and bake for 20-25 minutes. The pasta will be bubbly. You can sprinkle shredded Parmesan cheese on top and bake for a few more minutes. I just sprinkled it on top and ate.

Marinara, alfredo pasta bake 7


Served up some peas along with this pasta. Awesome!

Chocolate, cream cheese cake bars

I brought the pan of these (ok… I hoarded about three for myself) to work. They got rave reviews, although I had a hard time trying to figure out what to call them. I kept saying dessert bars. I got the recipe from Averie Cooks and they were originally called “White and Dark Chocolate Cream Cheese Chocolate Cake Bars.” A mouthful! And I mean… these are a mouthful too. A deliciously, gooey and amazing mouthful.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars 8


For the cake layer:
– 1 box of chocolate cake mix
– 1 stick (1/2 cup) of softened butter
– 1 egg
– 1 teaspoon vanilla
– 1-2 tablespoons water

For the top layers
– white chocolate chips
– semi-sweet, milk or dark chocolate chips (I used dark)
– 1 can of sweetened condensed milk
– 4 oz. of cream cheese, softened
– 1/2 teaspoon of vanilla

White and Dark Chocolate Cream Cheese Chocolate Cake Bars 1

Before you start this, line a 9×13 in. glass pan with aluminum foil. Spray the foil with cooking spray or wipe it down with vegetable oil. Also preheat the oven to 350 degrees.

In your mixer, add in the box of cake mix, the egg, the butter and vanilla. It’ll be a thick batter. I added 2 tablespoons of water so that all the batter/dry ingredient would be incorporated.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars 2

Take the dough out of the mixer and use your hands to flatten it out in the pan. Try to make it as even across the entire pan as possible. You’ll also need to wash your hands at this point. You’ll be covered in cake dough.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars 3

In the mixer, empty the can of condensed milk and put in your cream cheese and vanilla. Start mixing.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars 4


Take your chocolate chips and spread them across the bottom layer.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars 5

Your condensed milk should be smooth.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars 6

Pour the condensed milk over the chocolate chips. You may need to spread the milk over the chocolate chips with a spatula.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars 7


Bake for about 25 minutes. The middle of this won’t be set up. It’ll jiggle a bit. Try not to let the top layer get too brown. Let it cool. The more it cools, the more set up it will be. But I can tell ya, the very next day, this cake bar is still totally gooey.


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Raspberry Hug, Pretzel and an M

Doing a twist on this recipe for Valentine’s Day.

Raspberry Hugs Pretzels and an M 6

Hershey’s released a raspberry hug for the holiday and I happen to love raspberry. This is such a simple recipe, and it lasts a while.

Raspberry Hugs Pretzels and an M 1

Ingredients: raspberry hugs, Valentine’s Day M&Ms and the Snaps Pretzels in the waffle pattern (or pretzel Os if you can find those)

Raspberry Hugs Pretzels and an M 2

Preheat the oven to 200 degrees. On a baking sheet, layout a bunch of pretzels.

Raspberry Hugs Pretzels and an M 3

Unwrap the hugs and place them on top of the pretzels. I think I had six hugs left from the bag and used the rest.

Raspberry Hugs Pretzels and an M 4

Stick the baking sheet into the oven. These seem to have a lower melting point than the peppermint and regular Kisses. So at 3 minutes, look at them. These were at 4 minutes and it’s almost too melted.

Raspberry Hugs Pretzels and an M 5

Quickly, put an M on each of the hugs/pretzels. Stick them in the fridge for a bit, so make sure they cool stay in their right form. Then enjoy!