Replying to @Sootbird Powerpuff Girls Ravioli! These were so much harder to make than I thought they’d be - those big eyes are hard to get right!!

Twice Baked Chicken Parm Potatoes (or maybe Chicken Parm Twice Baked Potatoes) - crispy, cheesy, delicious! Recipe: 1. Pierce 5 russet potatoes with a fork, drizzle with olive oil, and sprinkle with salt. Bake at 400 degrees for about 50 minutes, or until you can easily slide a fork in. 2. Meanwhile, make the filling by shredding two chicken breasts. Combine with 1 1/2 cups marinara sauce, 1/4 cup grated parmesan cheese, 1/4 cup basil (chopped), 1/2 cup shredded mozzarella. 3. When potatoes are done and cool enough to touch, cut in half and scoop out most of the inside. Put a big spoonful of chicken filling in each and top with more mozzarella. Return to oven and cook for 20 minutes.

Replying to @Garfield!!/🌴🌈/🐀🧀/🤖🎤/🔳🔲 I had to do lasagna for Garfield!! Garfield is made out of roasted red pepper dough - the recipe is in my cookbook, and it’s one of my favorites!

My British followers will recognize this guy. It’s Duggee from Hey Duggee! 🐾🧡 #heyduggee @Hey Duggee

Perfect for a Pea Lover in your life! 🫛💛 Paste e Piselli recipe: 1. Saute 1/2 onion in olive oil over medium heat until they start to lose their color, about 5 minutes. Add 2 cloves crushed garlic. Then add 2 cups frozen peas and 1/2 cup water. Let cook until peas are tender. 2. Remove a big scoop of peas (about 3/4 cup), blend, and set aside. 3. Add 8 ounces small pasta and 2 1/2 cups chicken or veggie broth. Bring to a boil, then lower heat slightly and cook until pasta is almost fully cooked. 4. Remove from heat, stir in 1/2 cup grated parmesan and pea puree. Top with lemon, mint, or burrata and serve.