These are the meatballs that my mom used to make as we were growing up. She mainly used the bread as filler, to help feed six hungry kids and a husband.General rule of thumb, for every pound of ground meat, you use one slice of bread, and one egg. As for the spices, use what you like, how much you like. For the meat, I like to use a combination of ground beef and pork. I have yet to try this recipe with ground turkey, chicken, etc, but the recipe should still work for those as well.If you happen to have fresh oregano, basil, parsley, then feel free to use that. It adds an extra flavor punch! #mycookbookEnjoy!

Homemade fresh pasta is always delicious. I dug out the old pasta machine that we had tucked away in storage and made some at home. This recipe yields an easy to make amount.If you leave 1 cm around the edge a bit thicker when you roll out the dough, it will not split easily. Recipe by Cara Luna

No grandmother cooked better than her and she sure loved to cook for us every day every night! I finally started to pay attention to her tips tricks and recipes and make the sauce in her honor ever since she passed away. Please enjoy I know we always do!

After visiting family on the weekend, My boyfriend and I were home in Brooklyn for Christmas together. This recipe was fun to make, easy and so yummy!!!

This is my variation on a recipe that I learned at cooking class!Using lots of dusting flour when you fold the dough will make it easier to cut, and keep it from sticking together. Recipe by Ririken

When I say homemade, I mean ALL THE WAY HOMEMADE!!

Real talk here ppl- this dish is flipping delicious. I’ve done baked Italian pastas in all ways, so many times, but this is my favorite. The real star of the show is the homemade ricotta. While you can also make your own tomato sauce, my family really likes rao’s. So unless I’ve got all day, I’ll skip making sauce.If you wanna take it up one more notch, make your own pasta! I can’t do shells, but I’ll thin roll sheets, cook them and then fill them and roll them up like enchiladas- or canneloni.

My host mother made this cannelloni when I did a homestay at her house.It was delicious.She made a lot of cannelloni and serve it on a very big plate and we all ate while enjoying the conversation.The meat sauce may be a little more than you need. You can reduce the amount to your preference. Some recipes call for cooking the cannelloni first, but I used them without cooking them since they are packed with filling. Recipe by Hinakuri

Spaghetti-O's were/are a childhood staple of many, but they are loaded with high fructose corn syrup, weird preservatives and copious amounts of sodium. I decided I'd try out making my own version at home so I can have better control of what's in them, primarily the sodium, and they turned out great.I didn't get around to taking my picture until after they had completely cooled. The sauce is actually much looser while hot. Just like out of the can... only better. Lol

No deep frying oil or Italian cooking classes needed! Baking ovals of cannoli chocolate dough, rolling them into tubes over bamboo chop sticks, baking them to a crisp, stuffing them with homemade fresh chocolate ricotta cheese and cream, dipped in molten chocolate and crushed nuts, tastes just like from a professional pastry baker. Great treats for winter holidays.

I wanted to have a pasta dish with broccolini. To recreate the yellow blossoms, I added scrambled eggs.It looks colourful and you can enjoy the taste of spring.After the pasta is cooked, toss with olive oil straight away. This prevents the pasta from sticking and will give it a nicer texture. The amount of seasonings are a rough estimate, so check the taste and adjust the seasoning. I like sprinkling parmesan cheese on top. For 2 servings. Recipe by Milk to Cocoa to Momo

Nancy has been making bread for 40+ years to give away to people who needed encouragement, were sick, were friends/family, or just needed a meal. Nancy's smile was warmer than her bread and with each loaf came the love of Christ.Nancy is my mom. Every Monday for as long as I can remember she can be found making her bread. When I was in school the smell of fresh bread met me at the end of the driveway and we all knew there was a hot slice waiting for us inside. Many years, and 2 generations later, my kids (and the other grand-kids) and her great-grand-kids who make that same trek are still welcomed by the lingering smell of fresh bread to receive her unbelievable love wrapped in a buttery loaf.Enjoy this recipe and be sure to give a loaf away to continue the love of my amazing mother.Video tutorial: https://youtu.be/mD59Rfk70Fg