Oven Baked Meatball Sandwiches Recipe !

What You'll Need

• Sandwich rolls (cut with one side intact)
• Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
• Pasta Sauce (homemade or jarred)
• Shredded Mozzarella Cheese

How to Make It

1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
4. Bake until cheese is melted, hot, and bubbly.

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Meyer Lemon Pound Cake !

What You'll Need

Pound Cake

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sour cream
• 1 1/2 tablespoons Meyer lemon juice
• 1 1/2 tablespoons Meyer lemon zest
• 1 cup granulated sugar plus 2 additional tablespoons
• 1 cup (2 sticks) unsalted butter, at room temperature
• 5 large eggs, at room temperature, beaten

Syrup

• 1/4 cup granulated sugar
• 1/4 cup Meyer lemon juice

Glaze

• 1/2 cup confectioners’ sugar, sifted
• 1 tablespoon Meyer lemon juice

How to Make It

1. To make the cake: Preheat oven to 325 F. Spray a 9×5-inch loaf pan with nonstick cooking spray with flour.
2. In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.
4. Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.
5. While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 minutes, then remove from the heat and set aside.
6. Once you’ve turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It’ll seem like a lot, but use all of the syrup. Let the cake cool completely, about 2 hours.
7. To make the glaze: Combine the confectioners’ sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.
8. This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.

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Cinnamon Roll Bread !

What You'll Need

BREAD INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 egg - room temperature, lightly beaten
• 1 cup milk - I used 1%
• 2 teaspoons vanilla extract
• 1/3 cup plain greek yogurt or sour cream

SWIRL INGREDIENTS

• 1/3 cup granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons water

GLAZE INGREDIENTS

• 1/2 cup powdered sugar
• 1 tablespoon milk

How to Make It

1. Pre-heat our oven to 350 degrees and prepare a bread pan (about 9x5 inches) by spraying it with non-stick cooking spray or lightly greasing it with butter.
2. In a large bowl combine flour, baking powder, salt, and sugar.
3. In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream.
4. Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required.
5. In a small bowl combine swirl ingredients together - 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. Use a tablespoon to drop spoonfuls of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread.
6. Bake for 45-50 minutes or until you insert a toothpick and it comes out clean.
7. Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes.
8. Meanwhile, make the glaze ingredients by combining 1/2 cup powdered sugar with 1 tablespoon milk.
9. Remove the bread from the pan and allow it to continue cooling completely.
10. When the bread has completely cooled, pour the glaze over the top and serve.
11. Enjoy!

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Chicken and Broccoli Pasta with Sun-Dried Tomato Cream Sauce !!

What You'll Need

• 3 large garlic cloves, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, drained
• 1 lb chicken breasts, sliced
• salt
• paprika (just a little bit)
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
• 1/2 pound broccoli florets
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1/4 teaspoon of red pepper flakes (at least, use more to taste)
• 1/2 cup reserved cooked pasta water (or more)
• salt, to taste

How to Make It

1. In a large pan, heat 2 tablespoons of oil reserved from the sun-dried tomatoes jar. Add garlic and sun-dried tomatoes (drained from oil) and saute for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add sliced chicken breasts (generously salted on both sides and lightly covered in paprika, for color) and cook on high heat for 1 minute on each side. Remove from heat.
2. Cook pasta according to package instructions. When pasta is about half done, add the broccoli florets. Continue cooking both pasta and broccoli for about 5 more minutes, until pasta is al dente. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
3. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta and broccoli to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, at least 1/4 teaspoon of red pepper flakes, and stir to combine.
4. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt, more basil, and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
5. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

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ITALIAN ROASTED GARLIC & PARMESAN POTATOES !

What You'll Need

• butter, for greasing the pan
• 2 pounds russet potatoes
• ¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided
• 1 teaspoon Italian seasoning, crushed between fingertips
• 4 minced cloves garlic
• salt and pepper
• ¼ cup grated Parmesan cheese, divided
• red pepper flakes, optional
• fresh chopped parsley, for garnish

How to Make It

1. Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
2. Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
3. Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
4. Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).
5. Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
6. Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
7. Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
8. Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
9. Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.

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Southern Baked Macaroni and Cheese !

What You'll Need

• 16 oz. box elbow macaroni
• 4 cups sharp cheddar cheese, shredded (reserve 1 cup for the top)
• 2 cups milk
• 4 eggs, beaten
• ½ stick of butter
• 4 oz. cream cheese
• salt and pepper to taste

How to Make It

1. Prepare macaroni according to instructions on box.
2. Drain and return to pot.
3. Add 3 cups of cheese, milk, eggs, butter and cream cheese.
4. Add salt and pepper to taste.
5. Pour into a greased 9 x 13 casserole dish.
6. Top with the remaining 1 cup of cheese.
7. Bake at 400 for 30 minutes.

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Gluten Free Bubble Up Pizza !

What You'll Need

• 3 to 4 cups tomato sauce
• 1 recipe Thick Crust Gluten Free Pizza Dough from GFOAS Bakes Bread, with 2 teaspoons (6 g) instant yeast in the dough stage, instead of 1 1/3 (4 g) instant yeast in the original recipe, prepared through the first rise*
• 2 ounces Parmigiano-Reggiano cheese, finely grated
• 12 ounces mozzarella cheese, shredded
• 8 to 10 leaves fresh basil (optional), torn by hand
• *Note: If you prefer, rather than allowing the dough its first rise for at least 12 hours in a sealed container in the refrigerator before working with it, you may make and use the pizza dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

How to Make It

1. Grease a 9-inch x 12-inch oven-safe casserole dish, and cover the bottom of the dish with about 3/4-cup of the tomato sauce.
2. Cut off pieces of the risen and chilled pizza dough that are about 3/4-ounce each, and roll loosely into rounds about 1-inch in diameter. You don’t want to pack down the dough. Place each of the pieces of dough, about 3/4-inch apart, on top of the sauce in the casserole dish. Cover the dish with a piece of lightly oiled plastic wrap, and set aside in a warm, draft-free location until the pieces of dough have risen to about 1 1/2-times their original size (about 30 minutes). As the dough is nearing the end of its rise, preheat your oven to 350°F.
3. Once the dough has finished rising, uncover the dish, mix the Parmigiano-Reggiano cheese with 2 cups of tomato sauce and cover the risen pizza dough completely with the sauce. Add more sauce if necessary to completely cover the dough. Sprinkle about half of the grated mozzarella cheese evenly over the top, sprinkle with about half of the torn basil, and place in the preheated oven. Bake for 15 minutes. Remove from the oven, sprinkle evenly with the remaining mozzarella cheese and return to the oven. Continue to bake until the cheese is melted and the pizza dough is cooked through (about another 10 minutes). Remove from the oven, allow to sit briefly for the cheese to set, sprinkle with the remaining torn basil, and serve.

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