Share a Hearty Italian Meal

This month with our recipes we are
encouraging you to keep the spirit
of the holidays alive by making...

read more

Divvy Up Your Dinner

Sometimes the best gift you can
give a busy wife and mother is
a night off from cooking dinner...

read more

Make Breakfast for a Friend

In the spirit of lending a hand to
those who need or deserve it,
this month all of our recipes are...

read more


Share a Hearty Italian Meal

This month with our recipes we are encouraging you to keep the spirit of the holidays alive by making an extra meal to share with a friend! Taking a meal to someone is a great way to show support during a difficult time; to help someone celebrate a joyous occasion like the arrival of a new baby; to show your appreciation for someone's impact on your life; or just as a sign of friendship. This recipe is an ideal "make a meal, share a meal" dinner because the recipe makes exactly two dishes of delicious stuffed shells and reheats easily.

Sausage and Spinach Stuffed Shells

Ingredients:

  • 1 Box Jumbo Shells
  • Olive oil for drizzling
  • 19 oz. Italian sausage (spicy or sweet), removed from casings
  • 8 oz. Ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 4 generous cups baby spinach
  • 1 tsp. garlic powder
  • 2 jars prepared marinara sauce
  • 2 cups shredded mozzarella

Directions:

Preheat oven to 400 degrees. Prepare shells according to package directions and cook until al dente. Drain and drizzle with olive oil to prevent sticking.

In large saucepan, brown sausage and cook until all pink is gone. Drain fat. Fold in ricotta, Parmesan, spinach and garlic powder. Let cool slightly.

To assemble, spread a spoonful of prepared sauce into the bottom of two 13x9 baking dishes. Stuff each shell with 1-2 tablespoons of the sausage mixture and place open side up in pans. Top shells with remaining sauce and then sprinkle each pan with 1 cup of mozzarella.

Bake at 400 degrees for 20 minutes or until cheese is melted and bubbly.

To share:

This dish can be prepared and then refrigerated until ready to bake, so feel free to give a pan of unbaked shells with baking instructions if you are not able to deliver the meal fresh out of the oven!

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Make Breakfast for a Friend

In the spirit of lending a hand to those who need or deserve it, this month all of our recipes are items that can be made and shared with a friend. This "make a meal, share a meal" philosophy is a great way to keep the spirit of holiday giving alive all year round. This particular recipe is meant to make the morning rush a little easier - a pancake batter that sits in the refrigerator all night, ready with a simple stir in the morning.

Overnight Pancakes

Ingredients:

  • 1 teaspoon (about 1/2 package) active dry yeast
  • 2 tablespoons lukewarm water
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups well-shaken buttermilk
  • 3 eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 2 teaspoons tablespoon honey
  • Butter, as needed

Directions:

Dissolve the yeast in the water. In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, combine the buttermilk, eggs, oil and honey. Add the yeast and buttermilk mixtures into the flour mixture and whisk to combine (the batter will not be completely smooth). Cover with plastic wrap and refrigerate overnight.

To cook pancakes, heat a griddle or nonstick skillet over medium heat. Lightly butter the griddle and let melt. Stir the batter and pour 1/3 cup into the skillet, lightly spreading out the batter into a circle, and cook until bubbles appear on the surface, about 2 minutes.

Flip and cook until the bottom is lightly golden and pancakes are springy to the touch.

To share:

This recipe can be easily doubled if you'd like to keep a batch of the batter for your family as well. Pancake batter will keep for 3 days, refrigerated.

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Divvy Up Your Dinner with a Friend


Sometimes the best gift you can give a busy wife and mother is a night off from cooking dinner. That is the feeling behind this month's recipes - they are all meals that can be easily doubled (or halved) to serve both your family and that of a friend. Now that the holidays are done and things have hopefully settled down in your own life, think about a friend or acquaintance who could really use a night off - the wife whose husband is deployed or traveling for business; the family with the special needs child; the friend whose been struggling with family, money or emotional issues. Showing up with a hot meal is a great way to show you care. This recipe is comfort food to the max and is sure to warm the soul of your "make a meal, share a meal" recipient!

Barbecue Meatballs

Meatball Ingredients:

  • 13 oz. can evaporated milk
  • 3 lbs. ground beef
  • 2 cups 1-minute oatmeal, uncooked
  • 2 eggs
  • 1 cup chopped onion
  • 2 tsp. salt
  • 1/4 tsp. garlic powder
  • 2 tsp. chili powder
  • 1/2 tsp. pepper

Sauce Ingredients:

  • 2 cups ketchup
  • 2 tsp. BBQ sauce
  • 1 1/2 cups brown sugar
  • 1 1/2 tsp. garlic powder
  • 1/2 cup chopped onion

Directions:

Lightly grease two 13x9 baking dishes. Mix together ingredients for meatballs and shape with ice cream scooper and place meatballs close together in dishes.

Mix sauce ingredients together and pour over meatballs. Bake at 350 degrees for 1 hour, uncovered.

To share:

If you aren't able to deliver this dish hot, simply cover the unbaked meatballs with foil and provide baking instructions.

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