Recipes Cookbook - Salted Caramel Oreo Bark

Salted Caramel Oreo Bark |#barkrecipes #Candybark #Dessertrecipes #Favorite #Homemadecandies #Cookiesrecipes #Pecanpieballsrecipe #Yummydesserts #Dessertrecipes #Chocolatebarkrecipes #desserts #Homemadecandies #Sweetstreats

Ingredients

• 1 - 10 ounce package chocolate cream Oreo Thins
• 1 - 10 ounce bag white chocolate melts
• 1 cup salted caramel chips
• 1 Tablespoon shortening
• 1/4 cup dark chocolate melts
• coarse ground sea salt

Instructions

1. Line an 11x15 pan with foil.
2. Place the white chocolate melts in a bowl and melt according to the package directions.
3. Spread a little bit of white chocolate on the back of each Oreo thin and place them on the prepared pan. Refrigerate for 5 minutes.
4. Heat the white chocolate for 15-20 seconds and stir. Spoon the white chocolate all over the cookies on the tray and spread out with a spatula. Let set slightly.
5. Place the salted caramel chips and shortening in another bowl and heat for 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds at a time, if needed.
6. Place the chocolate melts in a bowl and melt according to the package directions.
7. Pour the caramel on top of the white chocolate and spread it over the top gently. Drop the chocolate on top of the caramel layer by spoonfuls and drag a knife gently through it to give it a swirled look.
8. Sprinkle with coarse sea salt while it is still wet. Let set. Break or cut into chunks and store in a sealed bag.

recipe adapted  >>>>>  here

Recipes Cookbook - Keto Chicken Enchiladas

Keto Chicken Enchiladas |#Ketocheeseburgercasserole #Ketocasserolerecipes #Ketochickenrecipes #Ketotacoshells #Lowcarbdinner #Ketochickenenchiladas #Ketocheeseburgercasserole #Easyketorecipes #Lowcarbdinner #Easyketomeals #Ketodinnerrecipeseasy #Healthycasserolerecipes

Ingredients

• 2-3 cups Shredded Chicken (I used chicken made in my InstantPot)
• 10-20 pieces of lunch meat (triple up if you're using thin lunch meat)
• 1 small onion, diced
• 2 cups Chicken Bone Broth
• 2 T Arrowroot Powder (or your thickener of choice)
• 1 cup Sour Cream
• 4 oz Green Chiles
• 2 cups Shredded Monterey Jack Cheese
• 1 small jar Verde Salsa

Instructions

1. Heat the chicken bone broth over medium heat. Whisk in the arrowroot powder and let thicken. Stir in the sour cream and green chiles.
2. In a bowl, combine 1 cup of cheese, the diced onion, and the shredded chicken.
3. Place 1/4 - 1/3 cup of the chicken mixture in the center of each lunch meat "tortilla" and roll them up.
4. For 10 enchiladas, I used a 9x9 pan. Pour 1 cup of the sauce on the bottom of the pan, then lay the enchiladas in it. Pour the remaining sauce over the top of the enchiladas, top with cheese, and bake at 350 for 20-25 minutes.
5. Top with verde salsa, if desired, and serve.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Vegan Fudgy Sunflower Brownies

Vegan Fudgy Sunflower Brownies |#Vegansweets #Veganglutenfree #Veganfoods #Veganbaking #Veganeating #Glutenfreerecipes #Vegandesserts #Vegansweets #Veganbaking #Veganeating #Veganfoods #Vegantreats

Ingredients

• 1 cup 140g raw, unsalted sunflower kernels (Do NOT use roasted or you will get an aftertaste!)
• 1/4 cup + 2 tablespoons unsweetened cocoa powder 36 g
• 1 teaspoon baking powder
• 1/4 teaspoon 2g fine sea salt
• 1/2 cup 160g pure maple syrup
• 2 teaspoons 10g vanilla extract
• 1/4 cup + 2 tablespoons 90g water
• 3 tablespoons 30g brown rice flour (Or sub with 3 tablespoons all-purpose flour. Update: I no longer use the Oriya protein powder and only use the brown rice flour. I can't vouch for results with any other protein powders.)
• 2 tablespoons 16g oat flour (or sub with 1 tablespoon all-purpose flour if you can't tolerate oats)
• 1/4 heaping cup 60g + extra on top dairy-free chocolate chips
• NOTE: This makes a small amount in a loaf pan, so if you want a larger batch, double the recipe and use an 8x8 pan. If you want to use all regular all-purpose flour, then leave out the oat flour and brown rice flour and just use 1/4 cup (32g) all-purpose flour in place of both. The texture was slightly more cakey/puffy with the all-purpose flour. I preferred the more dense/fudgy texture using the gluten-free flours, but both are delicious.

Instructions

1. Preheat an oven to 350 degrees (Fahrenheit, 177 Celsius) and spray WELL a 9X5 loaf pan with nonstick spray. I tried some with parchment paper and don't like how they stuck to the paper and were more fragile. I much prefer spraying the pan versus paper because they bake up more firmly this way.
2. Next, add just the sunflower kernels to a food processor and process for 30 seconds to 1 minute until a flour is formed. Next, add the cocoa powder (scoop with your cup and then level off), baking powder and salt and process again until just mixed.
3. Add the syrup, vanilla and water and process for 3 minutes or so until completely smooth. I literally set my timer. Scrape the sides down and process for a few more seconds. It should be COMPLETELY SMOOTH and no chunks of sunflower kernels left before adding the flours next. If it's not all mixed and smooth, GUESS WHAT, you will end up with dry crumbly brownies since the fat from the sunflower kernels is what makes these so fudgy!
4. Add the brown rice flour and oat flour (or all-purpose flour) and process again until it is all blended and thick like a smooth nut-butter consistency. Add the batter to a bowl and make sure to scrape out all of that chocolatey goodness. Stir in the chocolate chips.
5. Pour the batter into the prepared pan and spread out evenly to the corners. Place extra chocolate chips on top. You know you want to.
6. Bake for 35-40 minutes depending on your oven. I would suggest checking yours at 35 minutes. I took mine out closer to 40 minutes. Here is the thing, these will not look done based on the top of the brownies, but will form that shiny firm top AFTER they are out of the oven cooling. Do not check for a clean toothpick either, it will not come out clean. It shouldn't be soaking wet batter, but more of a sticky batter on the toothpick. You are looking for the edges to be firm and have slightly pulled away from the pan, that is when they are ready. If you are doing a version with all of all-purpose flour in place of the oat and brown rice flours, then they were done at 35 minutes and just slightly more cakey/puffy.
7. Remove them and you must let them cool for 45 minutes to an hour, with no exception. They will fall apart if you try to remove them earlier. I let mine cool an hour and then carefully cut them with a smooth sharp knife. Gently remove the first brownie and then the others by sliding a spatula underneath. Then they will firm up considerably even more as they sit on a plate. They will be firm, moist and super fudgy. YUM. Store them at room temperature wrapped tightly in foil.

recipe adapted  >>>>>  here

Recipes Cookbook - Chicken Potato Bake

Chicken Potato Bake | #Chicken #Potato #Bake #ChickenPotatoBake #Cookingrecipes #Dinnerrecipes #Fooddishes #Maindishrecipes #Chickendinner #Chickendishes #Cookingrecipes #Chickendishes #Yummydinners #Easymeals

Ingredients

• 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
• 1 tablespoon minced garlic
• 1.5 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1.5 pounds boneless skinless chicken (I like to use thighs)
• 3/4 cup shredded mozzarella cheese
• parsley (optional, freshly chopped)

Instructions

1. Preheat oven to 425 degrees F/220 degrees C.
2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
3. Spray a large (9x13) baking dish with non stick spray.
4. Spread potato mixture in dish and bake about 15 minutes.
5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
9. When serving, sprinkle chopped parsley on top (if desired).

recipe adapted >>>>>  here

Recipes Cookbook - Salted Caramel Popcorn Cake Recipe

Salted Caramel Popcorn Cake Recipe | #Salted #Caramel #Popcorn #Cake #Recipe #Cupcakecakes #Cakecookies #Cakedecorating #Cakedesserts #Dessertrecipes #Cutecakes #Cupcakecakes #Dessertrecipes #Eatdessert #Deliciousdesserts #Cakedesserts #Cakecookies

Ingredients

• cake
• 3 cups all-purpose flour (360g)
• 2+1/2 tsp baking powder
• 1 tsp salt
• 1 cup butter, room temperature (226g)
• 1+1/2 cups brown sugar (300g)
• 3 large eggs
• 1 vanilla bean (or 1 tsp vanilla extract)
• 1+1/4 cups milk (300ml)
• salted caramel frosting
• 1 cup butter (226g)
• 1+1/2 cups brown sugar (300g)
• 3/4 - 1 cup heavy whipping cream (180-240ml)
• 3/4 tsp salt
• 2 vanilla beans (or 2 tsp vanilla extract)
• 5 - 6 cups powdered sugar (600-720g)
• topping
• 1 cup butter (226g)
• 1+1/2 cups brown sugar (300g)
• 1/2 cup heavy whipping cream (120ml)
• 3/4 tsp salt
• 10 cups popped corn (100g)

Instructions

1. Preheat oven to 350°F / 175°C. Line the bottom of two 9“ springform pans with parchment paper and lightly grease the sides. Set aside.
2. Cake: In a large bowl whisk together flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat butter and sugar until creamy for about 2 minutes. Add eggs and vanilla* and mix until combined. Alternately add dry ingredients and milk and mix on low speed just until combined. Begin and end with dry ingredients. Divide batter into the two prepared springform pans equally. Bake for about 23-25 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
3. Frosting: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and 1/2 cup of heavy whipping cream and bring to a boil. Cook for about 2 minutes. Whisk continuously. Remove from heat and stir in salt and vanilla* until combined. Transfer to a large heat-proof mixing bowl. Let cool to room temperature. 
4. Add 5 cups of powdered sugar to the cooled caramel little by little and stir on medium-low speed until it's starting to get crumbly. Add ¼ cup heavy cream and mix on medium speed until combined and creamy. Add more sugar or heavy cream little by little if the consistency is too liquid or too little creamy. The consistency should be creamy but firm enough to spread. Add salt and stir to combine. When you add more sugar, you may increase the salt amount to your taste. 
5. Cut cake layers in half horizontally. Spread with ¼ of the frosting. Place a second cake layer on top and frost again. Repeat two more times. Spread remaining frosting on top of the cake and around the sides. Chill in the fridge at least 4 hours. 
6. Topping: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and 1/2 cup of heavy whipping cream and bring to a boil. Cook for about 2 minutes. Whisk continuously. Remove from heat and stir in salt and vanilla* until combined.
7. Transfer popcorn to a large bowl and pour 1 cup of cooked caramel on top. Stir until popcorn is evenly moist. 
8. Pour the remaining caramel around the edges of your chilled cake that it drips down the sides. Place caramel popcorn on top of the cake. Store leftovers in an airtight container in the fridge up to 3 days.

recipe adapted >>>>>  here

Recipes Cookbook - Sweet Potato and Corn Chowder

Sweet Potato and Corn Chowder |#Dairyfreedinner #Healthycornchowder #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Vegandinners #Cookingrecipes #Healthyrecipes #Vegetariandishes #Vegetarianveganrecipes #Wholefoodrecipes #Vegandishes

Ingredients

• 6 cups vegetable broth
• 1 medium onion, chopped
• 5 medium sweet potatoes, peeled and diced
• 1 1/2 cup corn
• 2 cups chopped frozen spinach or kale
• 1 stalk celery, finely sliced
• 1 cup cashews, soaked in warm water for about one hour then drained
• 1/2 tsp turmeric
• 1 tbs curry powder
• Salt and pepper to taste (I use about 2 tsp of salt and several grinds of pepper, but my broth is very low in sodium)

Instructions

1. Prepare cashews and set aside. (If you forgot, soak them in boiling water while you prepare the vegetables.)
2. Place the onion and potatoes in the broth with the turmeric and bring to a boil, cooking until the potatoes are softened and easily pierced with a fork.
3. Ladle out a cup of the broth and blend with the drained cashews until smooth.
4. Pour the cashew mixture back into the pot and gently stir.
5. Ladle out approximately half of the broth, onions and potatoes into a blender.
6. Add the celery to the pot and allow about 5-8 minutes before adding the corn, greens and curry.
7. While they heat through, blend the soup set aside in the blender earlier until uniformly blended and pour it back into the pot.
8. Stir gently.
9. Adjust salt and pepper to taste.
10. Serve and enjoy.

recipe adapted  >>>>>  here

Recipes Cookbook - Moist Homemade Chocolate Cupcakes

Moist Homemade Chocolate Cupcakes |#Bestcupcakerecipe #Bestchocolatecupcakes #Homemadechocolatecake #Moistchocolatecakerecipe #Fluffychocolatecake #Cupcakecakes #Redvelvetcakerecipe #Moistredvelvetcake #Chocolatecakerecipe #Bestchocolatecupcakerecipe #Chocolatecupcakerecipemoist #Chocolatecupcakesmoisteasy

Ingredients

• CHOCOLATE CUPCAKES
• 1 cup (130g) all purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla
• 1/2 cup (120ml) hot water
CHOCOLATE FROSTING
• 1 1/4 cups (280g) unsalted butter, room temperature
• 12 oz semi sweet chocolate chips, melted
• 3 tbsp (22g) Hershey’s dark cocoa powder
• 5 cups (575g) powdered sugar
• Pinch of salt
• 4–5 tbsp (60-75ml) heavy whipping cream

Instructions

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. 

2. Add the dry ingredients to a large bowl and whisk together. Set aside. 

3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.

4. Add the wet ingredients to the dry ingredients and mix until well combined. 

5. Add the water to the batter and mix until well combined. Batter will be thin. 

6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. 

7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 

8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth. 

9. Add the melted chocolate and mix until well combined. 

10. Add the cocoa powder and mix until well combined. 

11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. 

12. Add remaining powdered sugar and salt and mix until smooth. 

13. Add remaining heavy cream as needed to get the right consistency of frosting. 

14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.

recipe adapted  >>>>>  here

Recipes Cookbook - Oreo Cheesecake Cookies

Oreo Cheesecake Cookies |#Oreodessert #Smorescookiecups #Yummydesserts #Oreocheesecakecupcakes #5ingredientrecipes #5ingredientoreocheesecakecookies #Oreocheesecakecookies #Eatdessert #Yummysweets #Deliciousdesserts #Sweetstreats #Yummyfood

Ingredients

• 1/2 cup unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1/2 cup mini chocolate chips
• 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies

Instructions

1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
4. Add the sugar and vanilla extract and beat until well incorporated.
5. Gently mix in the flour and stir in the chocolate chips with a spatula.
6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
7. Place on cookie sheet and repeat until all the dough has been used up.
8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
10. Store in an airtight container for up to 5 days.

recipe adapted  >>>>>  here

Recipes Cookbook - Almond Amaretto Cupcakes

#Cupcakecakes #Creamcheesefrostingforcupcakes #Creamcheesebuttercreamfrosting #Cupcakerecipesfromscratch #Pipeablecreamcheesefrosting #Watermelondessert #Homemadecupcakerecipes #Homemadechocolatecupcakes #Easycupcakerecipes #Chocolatecupcakerecipeeasy #Cupcakesideas #Chocolatecupcakerecipemoist

Recipes Cookbook - Zucchini Chocolate Brownies

Zucchini Chocolate Brownies (100% whole grain, gluten-free, dairy-free options) | #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Healthyrecipes #Healthysnacks #Healthydesserts #Dairyfreerecipes #Dairyproducts #Dairyfreereplacements #Dessertrecipes #Healthydesserts #Healthysweets

Ingredients

• 2 large eggs (50 grams each, out of shell)
• 1 tablespoon vanilla extract
• 3/4 cup coconut sugar or unrefined sugar or granulated sugar
• 1/4 cup (60 ml) unsweetened applesauce
• 1 cup (125 grams) whole wheat flour or whole spelt flour or all-purpose flour or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for the gluten-free version
• 1/2 cup (45 grams) Dutch-process cocoa powder (using regular cocoa powder may result in cakey brownies)
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups (about 300 – 320 grams) peeled and grated zucchini
• 1 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)

Instructions

1. Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
2. In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
3. In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
4. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
5. Then fold in the zucchini and 1 cup chocolate chips.
6. Pour the batter into the pan and even the surface with a spatula.
7. Sprinkle 1/2 cup mini chocolate chips on top.
8. Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
9. Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Szechuan Chicken Recipe

#Bakedchickenchimichangas #Szechuanchicken #Szechuanrecipes #Chinesedishes #Spicychinesechickenrecipes #Asianchickenrecipes #Szechuanchicken #Quickchickenrecipes #Sweetandsoursauceeasy #Sweetandsourchickeneasy #Ovenbakedchickenthighs #Sweetandsourchickensauce

Ingredients

• 4 boneless skinless chicken breasts (or 1 lb of chicken thigh / leg meat, cut into bite size pieces)
• 1 red bell pepper (cut into 1-inch pieces)
• 1 green bell pepper (cut into 1-inch pieces)
• 4 green onions (scallions, cut into 1/2" pieces on the diagonal)
• Cooking oil for deep-frying and stir-frying
• For the marinade:
• 1 Tbsp low sodium soy sauce
• 1/2 Tbsp Chinese cooking wine (see notes)
• 1/4 tsp salt
• 1/2 tsp finely crushed or ground Sichuan peppercorns
• 2 Tbsp corn starch
• For the chili oil:
• 1/4 cup peanut oil (you may also use canola oil)
• 2 Tbsp dried red pepper flakes
• For the sauce:
• 1 1/2 tsp Sichuan peppercorns (finely crushed or ground)
• 1 Tbsp ginger (minced)
• 5 cloves of garlic (minced)
• 3 small shallots (thinly sliced)
• 1 Tbsp low sodium soy sauce
• 1/2 Tbsp Chinese cooking wine (see notes)
• 1 tsp sea or kosher salt
• 1/4 tsp sugar
• 1 Tbsp sesame oil

Instructions

1. To prepare the chili oil, place the dried red pepper flakes into a small bowl. Heat the oil in a wok or a small saucepan until you see a swirl of white smoke coming out from it. Pour the oil over the dried red pepper flakes. Stir to help the pepper release its aroma. Set aside to cool down, then strain into a sanitized container. The chili oil can be prepared up to several days in advance and refrigerated.
2. In a medium size bowl, combine the chicken pieces with the marinade ingredients. Cover and marinate refrigerated for about 15 minutes.
3. Heat 2 inches of the oil in a wok or stockpot to 350°F for deep-frying. Gently drop the chicken into the oil and loosen them up immediately with the spatula to prevent the chicken pieces from sticking together. Do not overcrowd the chicken. If necessary, perform this step in batches.
4. Deep-fry the chicken to a light golden brown color. If using an instant read thermometer, the internal temperature of the chicken should be 160-165F. Remove the chicken with a strainer or a slotted spoon and place on a dish lined with paper towels to remove excess oil. Discard or reserve the oil for use in other recipes.
5. To stir-fry, heat one tablespoon cooking oil and one teaspoon chili oil (or more if you like your chicken more spicy) in a wok or skillet over high heat. Add the garlic, stir quickly. Add the ginger and stir quickly. Turn the heat down to medium, add the sliced shallots and the crushed Sichuan peppercorns. Stir-fry for about 3 minutes until the shallots turn golden brown. Add the rest of the sauce ingredients and continue cooking for another minute or so, until the sauce thickens.
6. Add the bell pepper and continue sauteing for about 3 minutes, until the peppers soften up.
7. Return the chicken to the wok or skillet and add the green onions. Stir quickly with a spatula to combine all the ingredients in the wok or skillet. Taste for spiciness. Add more chili oil if needed and stir.
8. Serve immediately with steamed jasmine rice.

recipe adapted >>>>>  here

Recipes Cookbook - Grandma's American Goulash

Grandma's American Goulash |#Mom'sgoulash #Goloshrecipe #Cookingrecipes #Groundbeefrecipes #Pastarecipes #Beefdishes #Foodrecipes #Quickandeasydinnerrecipes #Pastadishes #Creamybeefandshells #Hamburgermeatrecipes #Cookingrecipes

Ingredients

• 2 lbs ground beef
• 2 cloves garlic, minced
• 1 large white onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup extra virgin olive oil
• 2 15 oz cans tomato sauce
• 2 15 oz cans diced tomatoes
• 1 tbsp Italian seasoning
• 3 bay leaves
• 2 1/2 cups cavatelli pasta
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• salt & pepper, to taste

Instructions

1. Heat a dutch oven over medium high heat, add the ground beef, olive oil, garlic, & onions and stir everything together, breaking the meat up as you go- cooking until the meat is browned and cooked through. Drain, and return the mixture to the pot.
2. Stir in the water, broth, both tomatoes, Italian seasoning, and bay leaves. Lower the heat, bringing the mixture to a simmer. Cover, and let cook for 20 minutes, stirring occasionally.
3. Stir in the pasta, cover, and continue simmering an additional 30 minutes- stirring occasionally, until the pasta's cooked through.
4. Remove the bay leaves, and salt & pepper, to taste. Stir in the mozzarella cheese until evenly combined.
5. Serve immediately, scooping into bowls, and topping with the shredded cheddar.

recipe adapted  >>>>>  here