Meatball Stuffed Shells and Bubbly Cheese Garlic Bread

These are the last two recipes for this
Early Bird Cookbook Review.

But, I can guarantee that it's not the last recipe I prepare

from this cookbook!

Oh my!

There are so many to chose from.

It was hard to decide which recipes to

make for this review.

This cookbook is full of delicious recipes,

for the oven, stove top and slow cooker,

 that are sure to fill up the bellies of your family!

Just take a look at the chapters!

Meatless Monday

Tuesday is Tex-Mex Night

Wednesday is Italian Night

then there's 

Comfort Food Thursday

and

Just for Fun Friday

Don't want to wait to see if you win the giveaway?
I don't blame you!
Head on over and pick up your copy today
 at

Gooseberry Patch
or

Amazon

and don't forget to join

Gooseberry Patch on facebook! 

Tonight's recipes come from the chapter

Wednesday is Italian Night

Meatball-Stuffed Shells

12 oz pkg jumbo pasta shells, uncooked

28 oz jar pasta sauce, divided

36 frozen Italian meatballs, thawed

2 cups shredded Mozzarella cheese

Cook pasta according to the package directions; 

drain and rinse in cold water.

Spread 1/2 cup pasta sauce in a greased 13 x 9 baking dish.

Tuck a meatball into each shell; arrange in pan.

Top with remaining sauce; add cheese.

Cover; bake at 350* for 35 minutes.

Uncover and bake 10 more minutes.

Serves 6 - 8

There is one thing that I can guarantee about my recipes.
They don't look like they would in a cookbook!
My dishes are definitely prepared in a Gramma's kitchen!
But....are they ever delicious!

You can't go wrong with a recipe from Gooseberry Patch!

I knew I couldn't have a pasta dish without some cheesy bread!

So, I just I flipped a few pages over 

and found the recipe for

Bubbly Cheese Garlic Bread

1/2 cup butter, softened

1 - 2 cloves garlic, crushed

1/2 to 1 cup creamy Italian salad dressing

1 loaf Italian bread, halved lengthwise

1 cups shredded cheddar, mozzarella, or Monterey Jack cheese

2 tsp dried parsley

Blend butter, garlic and salad dressing together in a small bowl.

Place bread on a baking sheet, cut-side up.

Spread butter mixture over both halves.

Top with shredded cheese and parsley.

Bake, uncovered, at 375* for 10 to 20 minutes, until cheese is melted and bubbly.

Slice each half in to 8 pieces; serve warm.

Makes 16 servings.

This recipe can be easily cut in half.

Yum!
A Quick and Easy Italian Dinner...

your family will think you've 

been slaving in the kitchen all day!

How do you enter this giveaway?
Two entries....one comment.

Head on over to the
Gooseberry Patch facebook page
and 'like' their page.
Then, come back and leave a comment telling me that you did. 

BE SURE TO LEAVE YOUR NAME 
AND/OR EMAIL ADDRESS SO 
I CAN CONTACT YOU IF YOU ARE A WINNER!

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Due to facebook rules and regulations, 
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All comments on my facebook page will be deleted.

Giveaway winner will be announced
Wednesday evening, February 27th!

Giveaway is over!