Coconut Pecan Snickerdoodles

1 cup brown sugar
1 cup white sugar
1 cup butter
1 cup coconut
1 cup pecans, chopped
2 eggs
2 1/2 cups flour
1 tsp vanilla extract

and a cinnamon sugar mix to roll dough in, about a 1 cup white sugar, 2 tablespoons cinnamon mixture.

Preheat oven to 350 degrees.
Mix sugars, butter, eggs, and vanilla.
Mix in flour well then add coconut and pecans to mixture.
Chill Mixture.
Roll into balls about walnut size, roll around in sugar and cinnamon mix, then place on cookie sheet.
Bake for about 13 minutes or until light golden brown.

Submitted by Chelsea A.

Chicken Spaghetti

8oz Velveeta Cheese
1 large can of cream of chicken
1lb chicken, boneless
1lb spaghetti noodles
1/2 stick of butter (optional)
1 small onion
48oz chicken broth
Preheat oven to 400 degrees

To boil the chicken, add 48 ounces of chicken broth and a diced small onion to a pot. Supplement with water if needed. Once chicken is cooked, remove chicken and cube (or shred SEE AN EASY WAY HERE). Add back to broth for a few minutes on low. Now, you will remove all chicken and onions from the broth, best done by a fine mesh strainer (one in picture is about 3 inches wide). SAVE YOUR BROTH to cook noodles in!
Next, add cubed chicken and onions to the cream of chicken and bring to a simmer. Add in your 4 ounces of cubed Velveeta and stir until melted.

Time to cook the noodles. To do this, use the same broth you boiled the chicken and onions in. You may have to supplement with water at this point. Grease a large glass dish to bake the spaghetti in.
Once the noodles are al dente, remove from broth with tongs so that some off the broth also gets carried over into the glass dish. (In other words, don't strain until the noodles are dry).

Now it's time to mix the creamy chicken mixture into the noodles. Spoon the mixture onto the noodles.

Next, gently fold the noodles and mixture until mostly distributed.

Cut butter into thin pads and top the spaghetti with it(optional). Bake for 25-30 minutes or until spaghetti starts to brown.