Check out his book to see just what other sinful thoughts lurk inside Mr. Satisfy's mind with his book 'Sin City Stripping'
http://www.amazon.com/dp/B00CTXUL6E

You all know I'm sweet on the sultry words by Mr. Satisfy...especially when he threatens spankings like in this story 'Punishment for being Lazy' http://eroticsatisfiction.blogspot.com/2013/05/punishment-for-being-lazy.html  Well when he's not punishing apple bottoms, he's using his hands in the kitchen for other things...ahem. I'm talking food people. Check out the below recipe.

Adapted from Better Homes & Garden's  Snickerdoodle Recipie

Prep 30 mins 
Chill 1 hour
Bake 10 mins per batch
Makes 36 cookies 
Oven 375F
1/2 Cup Butter1 Cup Sugar
1/4 Teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
1/2 to 3/4 apple depending on size (minced)
2 tablespoons sugar
1 teaspoon ground cinnamon
1. In a medium mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.  Add the 1 cup sugar, baking soda, and cream of tartar.  Beat until combined, scraping sides of bowl occasionally.  Beat in the egg and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Using a wooden spoon stir in any remaning flour.  Fold in the minced apple.  Cover and Chill for 1 hour.

2. Combine the 2 tablespoons of sugar and the cinnamon.  Shape the dough into 1inch balls.  Roll balls in sugar-cinnamon mixture to coat.  Place balls 2 inches apart on an ungreased cookie sheet.

3. In a 375F oven, bake for 10-11 minutes per batch or until edges are golden.  Transfer cookies to wire rack and let cool.

1/2 box of jumbo shells
1 medium zucchini’s, diced/chunked into small pieces
2-3 tbls olive oil

1 15 oz of part skim ricotta cheese (lactose free: useLactaid whole milk cottage cheese)
1 large egg
1 tsp dried basil
1 tsp dried oregano
1 tsp of dried parsley
½ tsp or more of ground black pepper
1/4c grated parmesan cheese
Salt if you like, not really needed (I suggest you do with the cottage cheese)

½ jar of you favorite marinara or sauce

6-8oz package of Italian blend of cheese or plain mozzarella(I buy Veggie Slices Mozzarella for my kids, but there are other lactose free cheeses)


Preheat oven to 350 degrees F

Sauté the zucchini in a frying pan with olive oil and dash of black pepper. Once softened and slightly translucent, pour all contents into a small mixing bowl and place into the fridge.

Boil noodles in accordance to directions (I normally do 1min under). Line 13x9 inch baking dish with a thin layer of marinara sauce.

Cool shells by running under cold water, drain well.

Add ricotta, egg, basil, oregano, pepper, Parmesan cheese to the cool zucchini, mix well.

Fill each cooled shell with a tablespoon of filling. Using a soup spoon works best. Pour sauce through the center of the rows of shells.

Bake uncovered for 20-30 minutes until the sauce bubbles,sprinkle with shredded cheese. Bake until cheese is melted and serve after you let it set a couple minutes.

Enjoy!