Adventures with the Ross Family

*Updated 3/6/13*

It's not often that I bake something other than our favorite chocolate chip cookies.  When I went to get out all the ingredients today, I was out of brown sugar.  So I switched gears and used a couple of different snickerdoodle recipes to come up with my own. 

I know.  I hardly know myself at all anymore. 

Anyways, these turned out crispy on the outside, but chewy on the inside.  Huge winner in our house.  And I needed to write this down so I remember what I did.  Just like when I made up my own Cheddar Chicken Spaghetti.

Snickerdoodles

Ingredients

1/2 cup butter, softened

3/4 cup of sugar

2 eggs

1 teaspoon of vanilla

1 1/2 cup of flour

1 teaspoon of cream of tarter

1/2 teaspoon of baking soda

1/4 teaspoon of salt

Cinnamon Sugar Mixture

4 tablespoons of sugar

2 tablespoons of ground cinnamon

Directions

Preheat oven to 375 degrees.  Cream butter and sugar.  Add egg and vanilla and mix.  Add dry ingredients and mix until smooth.  DO NOT chill dough in fridge.  For some reason, it makes them flat!  (I'm sure it has something to do about science...I need Alton Brown to explain it to me!)  Mix together the cinnamon and sugar in a small bowl.  Scoop out a ball of dough and roll it in the cinnamon sugar mixture.  Bake for 8 mintues.  Let cool and enjoy!

These cookies are 4 PowerPoints each with Weight Watchers.

I never post recipes.

I'm not too creative in the kitchen.  But I have been working on a Chicken Spaghetti recipe that we all like.  We found one recipe that we really liked the flavor, but it wasn't really creamy.  And the other recipe was creamy, but not a lot of flavor.  So I took those two recipes as my base and made up my own recipe.  

We all loved it and when Julie and Jax clean their plates, I know it will be a meal that I will make again.

Cheddar Chicken Spaghetti

2 cups of chicken, chopped

1 tablespoon of dried onion

1 tablespoon of garlic minced

2 tablespoons of Worcestershire sauce

2 teaspoons of Italian seasoning

8 ounces of thin spaghetti noodles

1 cup of chicken broth

½ teaspoon of salt

¼ teaspoon of ground pepper

1 can of cream of mushroom soup

2 cups of cheddar cheese, shredded

Directions:

Preheat the oven to 350 degrees.  

Boil noodles according to the instructions on the package.

Using a skillet in medium-high heat, pour oil and add the garlic.  Stir around until fragrant, usually one minute.  Then add all the spices and stir for about 30 seconds.  Add the chicken broth and let it simmer four about 5 minutes.  

After noodles are cooked, combine noodles, chicken broth with spices, and cream of mushroom soup.  Stir together.  Add about 1  1/2 cups of shredded cheese and stir until melted.  Pour into a casserole dish.  Sprinkle the leftover cheese on top.  Cover with aluminum foil.  Cook for 20 minutes.  Remove foil and cook for an additional 10 minutes until cheese is thoroughly melted and mixture is bubbling.