Creamy Sausage Rigatonoi

Ingredients:
1 box  rigatoni pasta
1 pound  sausage or hamburger meat
2 cloves garlic
 1 jar  ragu sauce
1 package cream cheese, cubed
1/4 cup freshly grated Parmesan cheese

I first cook the pasta accordingly to the box. While the pasta was cooking I cooked the hamburger meat and add Italian seasoning and minced onion to the meat. then I add the garlic, pasta sauce, and cream cheese and let it get mixed in all the way and the cheese melted. Then I add the noodles after I drain and rinsed them. Lastly, I put the Parmesan cheese on top and served it warm. This recipe is found on the back of Paula Deen's Magazine October 2018.

Snowball spiced cookies

Ingredients:
1 cup plus 6 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 1/4 cup all-purpose flour
1 1/2 cup of pecan halves, toasted and finely chopped
1 teaspoon of salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup of  confectioners sugar, sifted

You first in a large bowl, beat butter, and sugar with a mixer at medium-high speed until creamy, 3 to 4 min, stopping and scrapping sides of the bowl then beat in vanilla.

In another bowl whisk together flour, salt, cinnamon, nutmeg, and cloves. Then you gradually add  the flour mixture to the butter mixture beating until well combined add the nuts.(I did just a cup of mixed nuts chopped. You can use walnuts, almonds, or hazelnuts instead of pecans and you do all.)  Let it refrigerate for about an hour than bake it.

 Then after it been chilled you scoop dough by tablespoons. and roll them into balls and place on baking sheets lined with parchment paper put in the oven at 325 for about 20 minutes until lightly brown. Let cool for 5 min and then roll in confectioners sugar.store in airtight containers for up to 3 days. This recipe is found in Paula Deen's magazine holiday baking 2017 page 81.