RED-AND-WHITE MOSTACCIOLI (little mustaches)

1 pound uncooked mostaccioli (or other tubular pasta) 

Alfredo sauce (link)

1 26-oz jar spaghetti sauce

3 cups shredded mozzarella cheese, divided

Preheat oven to 350°.

Cook pasta cording to package directions, drain.

Meanwhile prepare Alfredo sauce.

Spread a thin layer of spaghetti sauce in a 9 x 13" baking dish. Layer half the pasta, half the Alfredo sauce, and half the spaghetti sauce,  and one and a half cups of the cheese. 

Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly. 

 

 

FETTUCCINE ALFREDO

1 stick of butter

1 (3-oz) package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated Parmesan cheese

Salt & pepper

1 lb uncooked fettuccine 

Melt butter in saucepan over low heat. Mix in cream cheese. Stir in the cream and garlic powder.  Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thinking (for example if you are serving it as a dipping sauce) you may sprinkle in flour, 1 teaspoon at a time.  Cook and stir for desired consistency. 

Cook the fettuccine according to package directions, drain. 

Stir the Parmesan cheese into the sauce and season with salt and pepper to taste. 

Toss the sauce and the pasta in a large bowl. Serve immediately.

CHINESE COLESLAW

1 large head cabbage or 2 small bags
1 bunch green onion chopped
2 packages ramen noodles
4 tablespoons sesame seeds
4 tablespoons sliced almonds

Toast noodles, almonds, sesame seeds in oven.

DRESSING
4 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons white vinegar
1/3 - 1/2 cup salad oil
1/2 teaspoon black pepper
2 ramen flavor packets

Mix and pour over salad.

FRENCH CREPES

Ingredients
3/4 cup all-purpose flour
1 teaspoons salt
1 cup milk (preferably whole)
2 eggs
2 tablespoons sugar
1 tablespoon melted butter, plus more for cooking crepes (which I actually never use on our crepe  maker but, you know)
1/2 teaspoon vanilla extract

PALEO BLUEBERRY MUFFINS

• 2 1/2 cups almond meal (almond flour)
• 3 large eggs, fresh
• 1/2 cups Cooper’s pure raw honey
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 1 cup blueberries, fresh

Directions:

1. Preheat oven to 300°.
2. Line a 6 cup muffin pan with muffin liners.
3. In a large bowl, mix all ingredients together, except blueberries, until full combined. Gently fold in blueberries.
4. Fill each liner 3/4 full with batter.
5. Bake for 30-40 minutes. (Top should be spongy, but firm when pressed.)
6. Cool for 5 minutes and remove from muffin pan.