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The pear juice, in my opinion, is far less sweet than orange juice plus you get the rosemary in there that not only makes for a ~super cute garnish but also gives the cocktail an herby, non-sweet flavor. I’ve posted Christmas Mimosa Bar essentials before, so adding pear juice + springs of rosemary are great additions for your springtime brunches. I always prefer my champagne to juice ratio basically 99% champagne and 1% juice, just to get a hint of the juice/flavor, and with this white pear juice, it’s legit juice (not like the BS juice) so you truly don’t need all that much and it tastes SO GOOD. As for the champagne, I prefer all my cocktails to be super dry, not sweet, so I always go for the dry champagne to make my mimosa with.

You can pair it with whatever dressing you want, balsamic, ranch, bleu cheese. I paired it with a mix of balsamic and bleu cheese… I put Parmesan on top of this salad, but honestly bleu cheese or goat cheese would be phenomenal too. Cause, ya know, cheese.

It’s super easy and fool proof, thaaaaank you premade cinnamon rolls + icing. SO to avoid being like Katie, I would take a spoon and just evenly spread the prepackaged icing across the top of the skillet monkey bread as soon as it comes out of the oven. Place your cut cinnamon rolls in your cast iron skillet, be sure to leave about 1/2 an inch from the edge of the skillet. Once all your cinnamon rolls are in the skillet, mix together your 4 tbsp of melted butter with your 2 tbsp of packed light brown sugar and pour it over the top of your cinnamon rolls.

I mean, I’ll give you more direction below as to how really to cook it I’ve made this pasta bake a few Sundays, it’s the perfect easy Sunday night dinner for when I’m not in the suburbs to partake in my dad’s elaborate Sunday night dinners. You can also swap my spicy lemon orecchiette pasta in my At-Home Valentine’s Day Dinner Ideas post for this pasta if you want a pasta dish with marinara sauce. Once the 20 minutes is done and your sauce is cooked, transfer your pasta and sauce to a large bowl, mix the sauce and pasta together. Bake for 20 minutes, and then after 20 minutes, broil on high for 5 minutes.