Double Chocolate Chocolate Chip Cookies, Lasagna in a Spaghetti Squash and Scotch-a-roo Cookies!

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Sweets. Yum. I excel in eating that portion of the food pyramid, it’s just a shame that section it so small!!! I pretty much can fill it by the time breakfast is over! (Sugar Smacks are my fav……) This cookie is a must to share. We really enjoyed it and I look forward to making it again. This cookie was just the right amount of chewy.

Double Chocolate Chocolate Chip Cookies

1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 1/2 tsp. vanilla
2 eggs
2 1/4 c. flour
1/3 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 c. chocolate chips

Beat the butter, sugars and vanilla till creamy. Add eggs, beat well. Add the remaining ingredients, stirring in the chocolate chips lastly. Chill. Scoop with a cookie scoop onto a baking pan, bake @ 350º for 9 minutes. (Ovens vary so you may need to bake longer or shorter.) ENJOY!!!

Recipe adapted from Our Daily Bread Cookbook.

Fall means squash to me, well, it also means crunchy leaves, hot chocolate, blankets, hoodies, dark mornings, candles, thankfulness and SO much more…..but back to squash. I am the ONLY one in my family who eats it. Only.  TILL this came along. I have a son who eats it with me! High fives all around! Spaghetti squash is a little gem of a veggie. Some use it to replace noodles, I just chose to serve mine over noodles. Probably illegal somewhere, but noodles are up there in yumminess with Sugar Smacks!.

food 164

food 165

More a method, then a recipe!

  1. Cut one spaghetti squash in half, scoop out the seeds. Brush cut sides with olive oil and sprinkle with salt & pepper. Place, cut side down on a baking sheet (with sides), roast @ 400º for about 30 -45 minutes. Flip over and scrap with fork, noodley looking squash strands will appear.
  2. Fill each half with some cottage cheese or Ricotta cheese, perhaps 3/4 c. or so.
  3. Spread with your favorite spaghetti sauce, meat or meatless, whatever you love!! I filled level to top of squash.
  4. Top with mozzarella and some Parmesan cheese.
  5. Bake in oven to warm threw, about 30 minutes should do it.
  6. Broil to get cheese brown and bubbly. Picture shows not broiled. That genius thought hit me the next time I made this! 😉
  7. Scoop and serve. Enjoy!

OH!!! YEAH!!!! Thanks to a friend for telling me about Scotcharoo Cookies!!!!! Have you tried these? Yum!

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About Bobbi

I am a wife to my wonderful husband. I am a mom to 5 wonderful/busy/crazy/noisey/happy snappy boys. My hobby is cooking and baking, I love to read recipes and organize the recipes I have. I enjoy making food for people and sharing recipes. My husband is not picky and will eat almost anything, my kids are not quite as easy, they can be picky eaters, which has lead me to try to make more “favorite family foods”. I am hoping that through this blog some of my friends and family, or anyone for that matter, will share their favorite recipes too!!! Feel free to email me at favoritefamilyfoods@hotmail.com if you have any questions, suggestions or recipes you would like to share. I look forward to hearing from you! Bobbi

4 responses »

  1. Well this was a very nice surprise , Bobbi! I however am a little unsure about the lasagne in the spagetti squash, i loved the idea till I read about the cottage cheese…..maybe the ricotta would not be so scary. Loved both the cookies tho, especially the scotcheroo m&M ones…..yummy! thanks for the post 🙂

  2. Tried the lasagna in a spaghetti squash last night, and it turned out great! The only change I made was to blend 4 oz of softened cream cheese with the cottage cheese. All of my kids ate it, and MOST of them liked it! 😉 Thanks for another great recipe!

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