Snickerdoodles

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons sugar
3 teaspoons cinnamon

Directions

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 4 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.

Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled ungreased cookie sheet, and bake 10 minutes.


*note- this recipe calls for cream of tartar but I made mine without and couldn't taste any difference*

Bistro Mac & Cheese

This is the best homemade mac and cheese I've found so far. It's definitely a keeper.

1 package pasta (I used penne)
3 tbsp butter
3 tbsp flour
2 1/2c milk
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 1/4c shredded cheddar
1 1/4c shredded mozzarella
3oz. cream cheese
1/2c sour cream

Cook pasta. Melt butter and stir in flour until smooth. Gradually stir in milk and seasonings. Bring to boil and cook 2 min or until thickened. Keep stirring.

Reduce heat. Add cheeses and stir until melted. Add sour cream. Add pasta and mix. Enjoy the creamy goodness!

Chocolate Chip Cookie Dough Truffles (makes about 5 1/2 dozen)

These are really yummy, but VERY sweet. Be careful ladies! sorry no pic

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla

2 cups all-purpose flour

1 14 oz can sweetened condensed milk

1/2 cup miniature chocolate chips

1 bar chocolate candy coating

Cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternating with the sweetened condensed milk, beating well after each addition. Stir in chocolate chips. Refrigerate for 1-2 hours.

In a microwave-safe bowl melt your candy coating following package directions. Take out your cookie dough mixture and roll into 1-inch balls. Dip balls into coating, drip off excess and let dry on a sheet of waxed paper, about 15 minutes. TRY to store in the refrigerator and TRY not to eat them all, it's a challenge I'm not gonna lie!