Ditalini in Creamy Tomato Sauce

INGREDIENTS
6 oz ditalini pasta
1 yellow onion, small diced
1 15oz can crushed tomatoes
1 crown of broccoli, cut florets to bite sized
1 clove garlic, minced
1/4 cup italian breadcrumbs
1/4 cup heavy cream
6 oz mozzarella cheese, shredded
1-2 tsp italian seasoning
1 Tbsp capers
Parmesan cheese, grated

DIRECTIONS
1 - Preheat oven to 450 degrees. Heat a large pot of salted water to boiling. Mix together the breadcrumbs and garlic to moisten; season with salt and pepper.
2 - Toss the broccoli in olive oil then season with salt and pepper. Roast on a parchment lined baking sheet 10-12 minutes until lightly browned.
3 - Meanwhile, cook the pasta according to the package directions. Reserve 1/4 cup of the pasta water.
4 - While the pasta and broccoli cook, in a large pan, heat a drizzle of olive oil on medium might. Add the diced onion and italian seasoning. Cook 2-3 minutes or until slightly softened. Add the tomatoes and cook 3-4 minutes, stirring occasionally, until slightly thickened. Add heavy cream and stir frequently, 30 seconds to 1 minute, until thoroughly combined.
5 - Stir the sauce, capers, and broccoli into the pot of cooked (and drained) pasta. Season with salt and pepper as needed.
6 - Transfer the mixture to a 2 qt casserole dish. Top with the mozzarella cheese, seasoned breadcrumbs, and sprinkle with Parmesan cheese.
7 - Bake casserole 8-10 minutes or until lightly browned and bubbly around the edges.

NOTES
Serves 3. Adapted from Blue Apron.

Elevated Tuna Casserole

INGREDIENTS
2 cups orzo, cooked as directed
3 2.5oz cans tuna, drained
1 can cream of mushroom soup
1 can cream of broccoli soup
1/4 cup butter
1 crown broccoli, cut florets to bite sized
1 shallot, diced
2 cloves garlic, minced
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
Ritz crackers
Milk (as needed)

DIRECTIONS
1 - Preheat oven to 350 degrees. Toss broccoli in olive oil and season with salt & pepper. Bake on a parchment covered baking sheet 15 minutes or until lightly browned.
2 - While the broccoli bakes, saute shallot and garlic in 1/4 cup butter until tender.
3 - Combine broccoli, orzo, shallot & garlic (along with remaining butter) with both cans of soup, drained tuna, and cheese in a large bowl. If mixture seems too thick or dry, add milk, a little at a time, to achieve appropriate texture.
4 - Pour mixture in a greased 9x13 baking dish.
5 - Bake casserole 25 minutes, remove from oven and crumble Ritz crackers over the top of the casserole. Return to oven for 5-10 minutes to finish cooking

Snickerdoodles

INGREDIENTS
1 cup butter, room temperature
1.5 cups sugar
1 tsp vanilla extract
2 Tbsp + 2 tsp lemon juice
2 eggs
2 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
3 Tbsp sugar
3 Tbsp cinnamon

DIRECTIONS
1 - Preheat oven to 350 degrees. Mix butter, 1.5 cups sugar, vanilla extract, lemon juice, and eggs until well blended.
2 - In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to egg mixture in 2-3 batches until well combined.
3 - Chill dough and cookie sheet in fridge for 10-15 minutes. Meanwhile, mix 3 tablespoons each of sugar and cinnamon in a small bowl.
4 - Roll 1" ball of dough in cinnamon sugar.
5 - Bake 11-12 minutes. Cool on a wire rack.

Blueberry Cheesecake with Lemon Whipped Cream

INGREDIENTS

For the Blueberry Cheesecake:

2 1/3 cups graham cracker crumbs
1/2 cup butter, melted
¼ cup sugar
4 (8oz) packages cream cheese, softened
1 ½ cup sugar
¼ cup all purpose flour
5 eggs
16 oz sour cream
¼ cup milk
1 Tablespoon vanilla extract
⅓ cup all fruit blueberry spread
2 6oz baskets fresh blueberries

For the Lemon Whipped Cream:

1 cup heavy whipping cream
2 Tablespoons sugar
1 Tablespoon finely grated lemon peel
2 teaspoons fresh lemon juice


DIRECTIONS

Make crust:

1 - Preheat oven to 375. Wrap the outside of springform pan with two sheets aluminum foil to make airtight.

2 - In a food processor, combine 2 ⅓ cups graham cracker crumbs, ½ cup unsalted butter (melted), and ¼ cup sugar. Blend using on/off turns until crumbs are just moist.

3 - Press crumbs into bottom and 2 inches up sides of the pan. Bake until crust begins to brown - about 8 minutes. Transfer crust to rack to cool. Leave oven at 375.

Make filling :

1 - Using electric mixer, beat 32 oz of room temperature cream cheese and 1 ½ cups sugar in a large bowl until well blended. Beat in ¼ cup all purpose flour. Add 5 eggs, one at a time, beating just until combined. Beat in 16 oz sour cream, ¼ cup milk, and 1 Tablespoon vanilla extract. Pour filling into crust.

2 - Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up the sides of the pan.

3 - Bake cheesecake until just set in center and top is slightly puffed and golden brown - about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate at least 6 hours. Cover, then refrigerate overnight.

Add topping:

1 - Stir ⅓ cup all-fruit blueberry spread in a large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat.

2 - Spoon blueberry mixture over top of cheesecake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

Make Lemon Whipped Cream:

1 - Combine 1 cup heavy cream, 2 Tablespoons sugar, 1 Tablespoon finely grated lemon peel, and 2 teaspoons fresh lemon juice in a medium bowl.

2 - Using an electric mixer, beat to soft peaks.

3 - Cover and chill for up to 4 hours before serving. Re-whisk before serving.

Run small sharp knife around sides of cake to loosen. Release pan sides, Transfer to platter and serve.