Simple Arabbiata Sauce

http://allrecipes.com/recipe/42894/simple-arrabbiata-sauce/

**I added 1 1/2-2 tbs of sugar to cut the tartness. I also used 1/3 the amount of basil because I used dried basil**

Ingredients

45 m4 servings148 cals

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• 2 (28 ounce) cans diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes

• 4 cloves garlic, minced
• 1/3 cup chopped fresh basil
• 1/2 teaspoon salt and pepper to taste
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Directions

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• Prep
  5 m
• Cook
  40 m
• Ready In
  45 m

1. In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.

Baked Spaghetti

http://allrecipes.com/recipe/222582/baked-spaghetti/

Ingredients

1 h 25 m8 servings728 cals

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• 1 (16 ounce) package spaghetti
• 1 pound ground beef
• 1 onion, chopped
• 1 (32 ounce) jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt

• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese, divided
• 4 cups shredded mozzarella cheese, divided
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Directions

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• Prep
  25 m
• Cook
  1 h
• Ready In
  1 h 25 m

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
3. Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
4. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
5. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

No Yeast One Bowl Cinnamon Roll Muffins

http://togetherasfamily.com/2017/02/no-yeast-cinnamon-roll-muffins/

Ingredients

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cinnamon rolls
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 large egg
• 1 cup buttermilk
• 3 cups flour + about 1/3 cup for dusting
filling
• 2 tablespoons butter, softened
• 2/3 cup brown sugar
• 3/4 teaspoon cinnamon
glaze
• 1 cup powdered sugar
• 4-6 tablespoons heavy cream

Instructions

• Preheat oven to 350 degrees. Prepare a 12-cup muffin pan by spraying with cooking spray. Set aside.
• Combine brown sugar, baking soda, salt, vanilla, and egg in a large mixing bowl. Whisk together until combined. Add butter milk and whisk until smooth and combined.
• Add in flour and stir with a wooden spoon, or spatula, until dough comes together and starts to somewhat form it's own ball. Dough will be thick. Do not over mix. Stop once the flour is combined into the dough.
• Sprinkle additional 1/3 cup (or less) flour on the counter top. Knead for 2 minutes. You may have to sprinkle some flour on top of the dough and your hands to help prevent sticking.
• Roll out into a large rectangle (about 12" x 24"). Spread softened butter over the dough (this is easiest to do with your hands). Combine brown sugar and cinnamon together, for the filling, and sprinkle over the butter and gently pat down.
• Start at the long side of the triangle and roll up into a tight log. Score 12 (2-inch) pieces. Cut dough and place each slice into a muffin cup.
• Bake for 15 minutes (I took mine out at 14 minutes). Do not let them brown or over cook. The center might look slightly wet, the muffins should be puffy and have risen up, and be a light golden color.
• Let cool for a few minutes before glazing. To make the glaze combine powdered sugar and heavy cream, and mix with a fork to combine. Slather the glaze over top each muffin, or pour glaze into a Ziploc bag and cut the corner, to neatly drizzle the glaze over (this is what I did).
• Eat warm. Warm up any leftovers in the microwave for about 15 seconds, when you want to eat one.

Notes

I used about 6 tablespoons heavy cream. It depends on how thick or runny you want your glaze. If you use regular milk, then you'll need less of it because it's not as thick as heavy cream. Start at 3 tablespoons and then add more as needed.