Pizza di Spaghetti

All right, girls, I've been holding out on you. THIS is an amazing recipe--the best thing you could do with leftover spaghetti. In fact, I don't even wait to have leftover spaghetti--I make spaghetti just so I can do this with it!

Ingredients
2 large eggs
1/4 cup milk
1/2 cup grated Parmesan, plus extra for garnishing
Sea salt and freshly ground black pepper
2 cups leftover spaghetti with olives and tomato sauce
1/4 cup extra-virgin olive oil

Directions
In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.

I usually make two of these "spaghetti pizzas" to feed our family. Here's a link to the original recipe and a picture.

Perfectly Easy Dinner Rolls

If I were to name these rolls, I'd call them "Ohmigosh-I'm-In-Love Dinner Rolls." I made them for the first time tonight, and our family of five eaters ate 22 rolls! I'm totally sold. Here's the introduction from my recipe card: "This icebox dough requires no kneading and can be made up to 4 days ahead. Just take it out of the refrigerator, let rise and bake for perfect rolls every time."

Carrot Cake request

Does anyone have an awesome recipe for carrot cake? Dave is in China for the next 10 days, and I'd like to surprise him with something excellent when he comes home.

Hope you guys are well!

Awesome Idea! (Yogurt Pancakes)

What an awesome idea, Allison! I'll just jump right in with a recipe that I love to share. (We regularly have this for dinner, and if it makes a difference, the Brays love these as well.)

Yogurt Blender Pancakes

2 cups vanilla yogurt (or strawberry, peach, etc.)
2 large eggs
4 Tablespoons canola oil
4 Tablespoons sugar
2 cups all-purpose flour (I use whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

In the blender, whip the yogurt, canola oil and egg until smooth. Add all remeaining ingredients to blender and pulse until completely mixed. Add milk by the tablespoon if batter seems too thick.