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Original Smoked Gouda and Spinach Mac N Cheese found here.

This is modified to add meat (recipe doesn't need it, it just adds more flavor and well... meat <3) as well as double the smoked Gouda (much better flavor - I've tried the original, and it just wasn't enough)!

Ingredients
1 package of italian sausage (the ones where you can take the meat out of the casing) - 6 links
1 tablespoon butter
1/4 cup thinly sliced green onions
4 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray

Preparation

Preheat oven to 350°.

Cut the casing on the sausages and brown. Once cooked, put on a plate that has a paper towel to soak up some of the fat/oil).

Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.

Add meat, spinach, and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 15 minutes or until bubbly.

Original Snickerdoodle recipe found here.

This is slightly modified to my taste (less sweet) & oven difference
Ingredients

1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

Directions
In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
In another bowl, combine the flour, salt, baking soda, and cream of tartar.
Pour the dry ingredients into the wet ingredients and mix well.
Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.

In a small bowl, combine the sugar with the cinnamon for the topping.
Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it (if you use a fork and make a grid, they look cuter <3) onto an ungreased cookie sheet. Repeat for the remaining cookies.

Bake the cookies for 11 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle w/a nice crisp on the outside!