Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, mix together the ground beef, breadcrumbs, parmesan cheese, garlic, parsley, basil, oregano, salt, and pepper until well combined.

Roll the mixture into 1 1/2-inch balls and place on a baking sheet.

Bake the meatballs for 20-25 minutes or until fully cooked.

In the meantime, split the sub rolls and remove some of the soft bread from the center of each roll to create a pocket.

Brush the inside of each pocket with olive oil.

Place the meatballs inside the pockets and top each with marinara sauce and shredded mozzarella cheese.

Place the pockets on a baking sheet and bake for 10-15 minutes or until the cheese is melted and the rolls are toasted.

Serve hot

Preheat oven to 325°F (165°C).

In a medium bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup sugar.

Get a 9-inch springform pan and put the mixture into the bottom

Put cream cheese in a large mixing bowl and whip until smooth.

Beat in the ricotta cheese, 1 cup sugar, eggs, vanilla extract, and salt until well combined.

Pour the mixture over the graham cracker crust.

Bake the cheesecake for 50-60 minutes, or until set in the center.

After the cheesecake has completely cooled, remove it from the pan.

serve it after refrigerating it for at least 2 hours

In a large saucepan, cook the sausage over medium heat until browned. Drain any excess fat.

Include garlic and the onion to the pan and cook for 5 minutes.

Stir in the diced tomatoes, chicken broth, water, basil, oregano, salt, and pepper. Bring the mixture to a simmer.

Add the cheese tortellini to the pan and cook according to package instructions until al dente, about 5-7 minutes.

Stir in the chopped kale or spinach and cook until wilted, about 2-3 minutes.

Ladle the soup into bowls and sprinkle with Parmesan cheese. Serve hot.

Preheat your oven to 375°F (190°C).

Put ground beef in a large skillet. Put skillet on stove over medium heat until browned. Drain any excess fat.

include garlic and the onion to the skillet and cook until softened.

Stir in the tomato sauce, tomato paste, basil, oregano, sugar, salt, and pepper. Bring to a simmer, then reduce heat and let cook for 10-15 minutes.

while cooking aforementioned ingredients 10 -15 minutes , cook the lasagna noodles according to package instructions until noodles are finished. Drain and set aside.

In a separate bowl, mix together the ricotta cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese.

Take a a 9x13 inch baking dish and To assemble the lasagna and spread a thin layer of the meat sauce on it in order to start assembling Lasagna.

Put 4 lasagna noodles on top of the sauce in order to layer. Spread 1/3 of the ricotta cheese mixture on top of the noodles. Repeat this layering process 2 more times, ending with a layer of meat sauce.

Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.

Use aluminum foil to cover the dish and bake for 25 minutes. After removing the foil, bake for another 25 minutes.

Before serving, Let the lasagna cool for 15 minutes

In a medium saucepan, combine the water and sugar. Put saucepan on top of stove at medium heat and stir until the sugar has dissolved

Remove the saucepan from stove and let cool to room temperature.

Once cooled, stir in the lemon juice, lemon zest, lemon extract (if using), and food coloring (if using).

Pour the mixture into a 9x13 inch baking dish and place in the freezer for 1 hour.

After an hour, remove the dish from the freezer and use a fork to scrape and break up any frozen bits on the surface. Repeat this step every 30 minutes until the mixture is completely frozen.

Serve with a scoop or spoon.

Pour the mixture into a 9x13 inch baking dish and place in the freezer for 1 hour.