Snickerdoodles

1 cup soft shortening (part butter)

2 eggs

2 tsp. cream of tarter

1/4 tsp. salt

1 1/2 c. sugar

2 3/4 c. sifted flour

1 tsp. soda

Mix shortening, sugar, and eggs. Sift together and stir in flour, cream of tarter, soda, and salt. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned, but still soft, at 400 degrees for 8 to 10 minutes. (Recipe from Marilyn Doherty)

Creamy Chicken & Pasta Bake

1 1/2 cups rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1/2 cup fat-free reduced sodium chicken broth
2 oz. (1/4 of 8 oz. pkg.) Cream cheese cubed
1 cup shredded mozzarella cheese
2 TBSP grated Parmesan cheese

Heat oven to 375 degrees. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
Meanwhile, heat large nonstick skillet on medium-heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until melted. Stir in 1/2 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish; cover.
Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake uncovered 3 min. or until melted. Let stand 5 minutes.

This is a light meal that is perfect if you don't have much time.
This recipe comes from Kraft Foods magazine. Enjoy!