Double Chocolate Cookie with Peanut Butter Flourless

Spaghetti Pie

INGREDIENTS

Pasta Crust
4 ounces angel hair (broken in half 2 times)
2 cloves garlic minced
2 tablespoons butter
1 cup parmesan cheese, grated
1 large egg, beaten
2 tablespoons bread crumbs

Filling
2 tablespoons oil (vegetable or canola)
1 small onion, diced
8 ounces ground beef (90% lean)
1 (15 ounce) can tomato sauce
3 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon basil minced
1 cup ricotta
1 large egg
1 teaspoon dried oregano
1 ½ cups shredded whole milk mozzarella cheese

PREPARATION

Pie Crust
Preheat Oven to 350˚F/180˚C.
Wrap pasta in a clean dish towel and fold twice, breaking pasta into smaller 1-3 inch pieces.
Cook until al dente (about 3 minutes) and drain well.
In medium-sized bowl, mix warm cooked pasta with garlic, butter, grated parmesan, egg, and bread crumbs. Still until well incorporated and the butter and cheese have completely melted.
Press pasta mixture into a deep 10-inch pie plate or casserole dish.
Bake 15-20 minutes, until crust is set and edges have started to brown

Filling
Heat oil over medium heat in a large skillet. Add onions and cook until softened, about 3 minutes. Add in ground beef and cook until lightly browned. Using a spoon, drain off any excess fat that accumulates in the pan. Stir in tomato sauce, tomato paste, and sugar. Simmer until slightly thickened, about 5 minutes. Remove from heat and mix in basil. Season with salt and pepper.
In a small bowl, mix together ricotta, egg, and oregano.
Spread ricotta mixture over the cooked pasta crust. Spread the meat sauce over the top of the ricotta mixture then cover with mozzarella. Bake at 350˚F/180˚C for 25 minutes or until golden brown on top.
Let cool for 15-20 minutes before serving.
Enjoy!
Fancy-Pants Parmesan Crisps (optional for garnish)
Pour a tablespoon of parmesan cheese onto a baking sheet lined with parchment paper. Bake at 400˚F/200˚C until cheese has melted and become golden and crisp, about 5 minutes.
Let cool before removing from parchment paper.

Cheese Cake with Oreo Christmas Cake (no bake)

BACON ASPARAGUS TWISTS RECIPE APPETIZER MENU

BACON ASPARAGUS TWISTS RECIPE APPETIZER MENU

Buffalo Chicken easy recipe (HEAITHY FOOD)

SHRIMP WITH CHUNKY AVOCADO SALAD

SHRIMP WITH CHUNKY AVOCADO SALAD

 

INGREDIENTS

Serves 12- Makes 24 cups

For the cups
6 flour tortillas
2 tablespoons butter, melted
For the shrimp
1 pound (450 grams) shrimp
½ teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon lime juice
For the avocado Salsa
2 avocados, diced
1 large tomato, diced
1 medium red onion, diced
¼ cup jalapeno, diced
¼ cup cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
Sour cream, to garnish

Chocolate cake without oven

White sauce pasta

Brownies

PREPARATION

1. Preheat oven to 375˚F/190˚C.
2. Butter each side of the tortillas and cut into even quarters, making 24 pieces.
3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
4. Bake for 10-12 minutes or until crisp.
5. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
6. Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, and pepper. Stir gently.
8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
9. Serve with lime wedges.
10. Enjoy!