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Spaghetti and Meatball Pie makes one 9-inch springform pan, serves 8-12 Filling: 1/2 pound leftover cooked spaghetti 1 1/2 - 2 cups leftover tomato sauce (like my San Marzano Tomato Sauce) 2 eggs, beaten 1 1/2 cups grated mozzarella cheese 1/2 cup grated parmesan cheese 20 medium size cooked meatballs, chopped (optional) 1 cup fresh veggies such as tomatoes, zucchini, etc.
No Bake Peanut Butter Corn Flake Cookies
Sharing my favorite salad of all-time today with you: shaved brussels sprouts with luscious pecorino, bacon, bing cherries, and toasty almonds. A perfect balance of crunchy, salty, and sweet that has converted every brussels sprouts hater I've served. I recommend serving with the Jackson Estate Camelot Chardonnay (my favorite from Kendall-Jackson!).
period kitchen in addition with apron sink and double hung windows, grey-green cabinets