Congratulations to Kate A! I hope you enjoy the book!
Yesterday, I shared the Classic Roast Beef and Smashed Potatoes recipes from Cristina Ferrare's new cookbook Big Bowl of Love. Today, I'm excited to share a copy of this book to one of my lucky readers. Will you be the lucky winner?
Just to recap, Cristina is host of the show Cristina Ferrare’s Big Bowl of Love, on OWN (the Oprah Winfrey Network) and her cookbook was photographed by Diane and Todd of White on Rice Couple. Diane and Todd are wonderful people! I hope to one day meet Cristina as well!
Her cookbook, Cristina Ferrare’s Big Bowl of Love, is filled with more than 150 recipes you can cook even if you're not an expert chef and share with your family. And it's filled with wonderful stories and beautiful photographs and so many recipes I want to try.
Do you want to win a copy of this cookbook? See the instructions below on how to enter.
Buy It!
Purchase Cristina Ferrare’s Big Bowl of Love on Amazon.com. It's currently $18.43 which is 39% off of the cover price!
Win It!
One winner will receive a copy of Cristina Ferrare’s Big Bowl of Love cookbook. The book will ship directly from the sponsor.
Mandatory Entry
Since Cristina's book is all about food and love. Share with me your favorite recipe to make for your family and/or friends. If you have a link to share, please do! (Use keyboard shortcut CTRL + V or on Macs use COMMAND + V to paste your link, the right click menu is disabled on this site). (1 entry)
The mandatory entry must be done otherwise the bonus entries will not count.
Bonus Entries (each worth 1 entry unless otherwise noted)
(leave a separate comment for each entry):
- ‘Like’ the little kitchen on facebook and leave your name in your comment. You can leave first name and last initial if you don’t want to leave your full name. You can also use the Like button in the right sidebar to like TLK on facebook without leaving this site.
- Subscribe to this blog via email. Be sure to fill in the email address you’re subscribing with and verify the subscription. (2 entries)
- Follow me on twitter and tweet about this giveaway (use the Retweet button in this post or write your own tweet). Leave your twitter handle & a link to your tweet (How to get the URL of a tweet – Use keyboard shortcut CTRL + V or on Macs use COMMAND + V to paste your link, the right click menu is disabled on this site).
- Follow Cristina on twitter. Leave a comment saying so and leave your twitter handle.
- ‘Like’ Cristina on facebook and leave your name in your comment below. You can leave first name and last initial if you don’t want to leave your full name.
- ‘Like’ or recommend this giveaway via facebook. Use the like button at the top or bottom of this post. Leave a comment here saying so.
- Subscribe to this blog via RSS reader.
- Leave a comment on any non-giveaway post on The Little Kitchen and leave a comment here saying so.
That’s a total of 10 possible entries for this giveaway. This giveaway is open to U.S. residents only (I’m very sorry to my other international readers). Leave a separate comment on this post for EACH entry, if you leave only one comment listing multiple entry types, you will only receive one entry. This makes it much easier for me and to make it so that all of your entries count. All entries will be checked and verified. You must enter a valid email address (so I have a way of contacting you), otherwise you forfeit the prize and another winner will be chosen. You have until 11:59pm EST on Tuesday, April 19, 2011 to enter.
One random winner will be chosen via ‘And the winner is’ plugin. Once the winners are chosen, the winners will be contacted via email and if winner does not respond within 48 hours, winner forfeits prize and another winner will be chosen at random.
Disclosure: I received a copy of this cookbook, the same prize the winner will receive. I did not receive any compensation for hosting this giveaway. Some links in this post are affiliate links.
tina reynolds says
i subscribe by email 2/2
tina reynolds says
i subscribe by email 1/2
tina reynolds says
i like this little kitchen on facebook (mrstinareynolds
tina reynolds says
I usually make this with chili or meatloaf and potatoes my family loves it:
allrecipes.com/hoebread
thanks for the chance to win [email protected]
Julie V. says
I liked this post on facebook!
Mika says
I confirmed my subscription of my email to this blog.
Mika H G
tytanbay3 at cox dot net
Mika says
I subscribed to this blog via RSS reader
Mika H G
tytanbay3 at cox dot net
Mika says
I liked Cristina on FB
Mika H G
tytanbay3 at cox dot net
Mika says
I liked the little kitchen on FB.
Mika H G
tytanbay3 at cox dot net
Mika says
My new favorite to make my family is
http://mikaspantry.blogspot.com/2011/04/indian-tacos-with-cornmeal-cheddar.html
tytanbay3 at cox dot net
Amy's Cooking Adventures says
I commented on the Chicken Lettuce Wraps post 🙂
Amy's Cooking Adventures says
I subscribed to the RSS feed
Amy's Cooking Adventures says
I liked this post of Facebook
Amy L
Amy's Cooking Adventures says
I am following Cristina on Facebook
Amy L @Amy’s Cooking Adventures
Amy's Cooking Adventures says
I am following Cristina on Twitter @amyscookingadve
Amy's Cooking Adventures says
Tweeted the giveaway @amyscookingadve
http://twitter.com/#!/amyscookingadve/status/60053350732922881
Amy's Cooking Adventures says
I like the Little Kitchen on Facebook
Amy L Amy’s Cooking Adventures
Amy's Cooking Adventures says
Thanks for the giveaway!
My favorite recipe to make for my family is Crispy Baked Sweet Potato Fries, found at this link: http://amyscookingadventures.blogspot.com/2011/03/crispy-sweet-potato-fries.html
cjs says
Subscribed via Google Reader now!
cjs says
I ‘liked’ Christina on Facebook….Caroline S.
cjs says
I am now following Christina on Twitter….tmi0604.
cjs says
I am following The Little Kitchen on Twitter….tmi0604.
cjs says
My favorite recipe is:
Rigatoni with Bacon, Spinach and Two Cheeses
4 Servings
8 Bacon Slices, cut into 1-inch pieces
1 lg. red bell pepper, cut into matchstick-size strips
1 cup chopped onion
12 oz. rigatoni
1 1/3 c. grated Fontina Cheese (about 5 oz.)
1 1/3 c. crumbled Gorgonzola Cheese (about 5 oz.)
6 Tblsp. (3/4 stick) butter, cut into pieces, room temp.
8 oz. chopped fresh spinach
Cook bacon in heavy large skillet over med-high heat until desired tenderness. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 3 tablespoons drippings from skillet. Add bell pepper and onion to skillet and sauté until tender, about 4 minutes. Remove skillet from heat. Meanwhile, cook rigatoni in a large pot of boiling salted water until tender but still firm to the bite. Drain. Immediately return pasta to the same pot. Add Fontina, Gorgonzola and butter and toss until cheeses and butter melt and coat pasta. Add spinach and toss over medium heat until spinach wilts, about 3 minutes. Gently mix red pepper mixture and cooked bacon pieces. Season to taste with salt and pepper.
cjs says
I am subscribed via e-mail.
cjs says
I ‘like’ the Little Kitchen on FB…Caroline S.
cjs says
Would love to win her book!
katklaw777 says
following Christina on twitter w/ katklaw777
katklaw777 says
Now following you on twitter w/ katklaw777 and tweeted…
http://twitter.com/#!/katklaw777/status/59917607918247936
katklaw777 says
email subscriber #2
katklaw777 says
email subscriber #1
katklaw777 says
One of my go to favorites is Chili in my crockpot…it’s hard to give a recipe because it comes our different every time. I like to clean out the frig/freezer/pantry. I use several different kinds of beans, jars of salsa, veggies from the frig/freezer that need to be used up and allthe standard spices like chili powder, onion powder, cumin and my secret ingredient of a little cinnamon and/or cocoa.(only a tsp to a giant pot). Everything goes into the crockpot along with browned ground beef/pork/turkey. 5 to 6hrs on high or 8 to 19 on low and the house smells wonderful! Then I set out all the toppings…chopped avocado, green onion, sour cream, shredded cheddar/colby/montery jack. Some of us like it on a bed a homemade, baked chips, other on a bed of lettuce(me! me!)
Leftovers become enchiladas, chili-mac, chili dogs or even fillings for my chili omelettes.
It also freezes beautifully. Thanks for the great giveaway!
April K says
I make this with garlic bread, hot apple cider and pumpkin pie on the first day of Fall every year. One year I did not make it because I figured no one would notice, it was not a very pretty day in my house when they found out this meal was not being made so I had to make it the next day. :o) http://blogger.com/posts.g?blogID=3702298631017277805
April K says
I like Little Kitchen on facebook.
DEB says
SUBSCRIBE TO YOUR BLOG VIA EMAIL.
THANKS
Teslaca says
Following Cristina on Twitter @Teslaca.
Teslaca says
Subscribed to your blog via email – second entry.
Teslaca says
Subscribed to your blog via email.
Teslaca says
Here’s a new family favorite: http://leitesculinaria.com/70023/recipes-roasted-sweet-potato-salad.html. It’s a salad with sweet potatoes.
JoeyfromSC says
Following Cristina on twitter @JoeyfromSC
ajoebloe(at)gmail(dot)com
JoeyfromSC says
Following you on twitter @JoeyfromSC and tweeted:
http://twitter.com/JoeyfromSC/status/59048420232540160
ajoebloe(at)gmail(dot)com
JoeyfromSC says
email subscriber
(2)
ajoebloe(at)gmail(dot)com
JoeyfromSC says
I subscribed(before I knew it was an entry because I liked your blog lol) to your blog:
ajoebloe(at)gmail(dot)com
(1)
JoeyfromSC says
Liked you on facebook
http://www.facebook.com/ajoebloe
Joey J.
ajoebloe(at)gmail(dot)com
JoeyfromSC says
JoeyfromSC April 15, 2011 at 7:52 pm
I LOVE her and really love her new show! I remember her back from the “HOME SHOW” days lol
The fave meal I prepare is the one my brothers, whom I raised, LOVE..It’s a true southern meal: chicken fried steak/cubed steak, some smotherered in homemade milk gravy, homemade mashed potatoes and sweet garden peas..I usually serve cornbread and sweet tea with it! yum! lol
I also love baking so I usually do some type of dessert..They love my banana pudding:)
Thank you for the chance to win!!
ajoebloe(at)gmail(dot)com
*I read some of the recipes posted here in the comments section..making me hungry! lol
Lyn says
I like to make a spiced pot roast that is very similar to recipes found online. (sorry having difficulty copying link, but google spiced pot roast and you will find the recipes)
the cats litterbox at yahoo dot com
marla says
This book is so fabulous!! I am so happy to have a copy too, the recipes are amazing 🙂
Christine (Cook the Story) says
I love making this Baked Baked Potato Soup for friends and family:
http://www.cookthestory.com/2011/02/21/unambiguously-baked-baked-potato-soup/
My mom made a similar soup for us when we were kids (= comfort) and it is a true carbfest (= even more comfort).
I’m heading over to FB to like you there for an extra entry! Hmmm…darn, I already have you as a tweep. Oh well. I’ll add Cristina though. I’m @cookthestory Oh, and I’m about to subscribe to your RSS as well.
sandy axelrod says
It is really hard to believe that I am not Italian because I love Italian food so much. In fact most people think I look Italian. So much so that when I was in Italy, eons ago, American tourists came up to my with their Berlitz dictionaries to ask me questions in Italian. Fact is I am of Russian descent, but I digress – I love everything Italian! So when I watched an episode of Throwdown a while back where Bobby Flay challenged Mike Maroni who’s known for his grandmother’s 100 year old meatball recipe I was glued to the TV and that night I made the winner’s meatballs. The results were spectacular. I had gotten away from meatballs because I couldn’t find a recipe that tasted authentic. Most just fell flat so I would make meat sauce with mushrooms instead. But these meatballs are the real deal. I would have to say that this is the best sauce and meatballs I have ever eaten!
Grandma Maroni’s Meatballs
Serves 4
Adapted from “Bobby Flays Throwdown!”
Meatballs
olive oil
1 pound ground beef chuck
1 1/2 cups grated Parmesano Reggiano cheese
1 1/4 cups fresh bread crumbs (I actually use panko)
3 large eggs, lightly beaten
1/4 cup whole milk
1/3 cup dried Italian seasoning blend
1/2 small Spanish onion, minced
3 tablespoons minced garlic
Kosher salt and freshly ground black pepper
Maroni Sauce
1/3 cup olive oil
12 cloves of garlic, minced
1 large Spanish onion, finely diced
2 (28-ounce) cans crushed San Marzano tomatoes
3 tablespoons dried Italian seasoning blend
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
1 large handful fresh basil leaves, thinly sliced
1 pound spaghetti, cooked al dente
1. For the meatballs, preheat the oven to 350F. Brush a rimmed baking sheet with olive oil.
2. Mix all of the meatball ingredients together in a mixing bowl.
3. Roll the meatballs loosely about the size of a large golf ball, and place on the prepared baking sheet. Bake until cooked through and lightly browned, 35 to 40 minutes.
4. For the sauce, heat the olive oil in a medium saucepan over medium heat until it begins to shimmer. Add the garlic and onion, and cook until soft and slightly browned, about 5 minutes. Add the tomatoes, Italian herb blend, sugar, salt and pepper, and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Add the meatballs and continue to cook for about 15 more minutes. Remove from the heat and add the fresh basil.
5. To serve, divide the spaghetti among 4 plates and top with the meatballs and sauce.
sandy axelrod says
What no post today? Just kidding. You must be exhausted from this weekend. It was really awesome and you did a fantastic job organizing it. Thank so much. It was great meeting you and I sure hope our paths cross again soon. Oh yes I would love this book!
Kate Acosta says
I subscribed to your blog updates via email ([email protected]).
Kate Acosta says
Liked Little Kitchen on facebook (via link on upper right of this page)
Kate Acosta says
I followed you on twitter and retweeted about the contest.
Kate Acosta says
Would love to win a copy of the cookbook. One of my favorite recipes is for a homemade Runza casserole. I posted the recipe for it on my food blog. You can find it here: http://comfortfoodonabudget.blogspot.com/2011/02/what-is-runza-recipe-for-runza.html
Lisa { AuthenticSuburbanGourmet } says
Her cookbook sounds just wonderful! How cool that Diane and Todd from White on Rice Couple did the photography – it must be amazing. The recipe you highlighted looks just delish! Here is a new recipe, but one that my husband absolutely loved and sure to be a favorite: http://authenticsuburbangourmet.blogspot.com/2011/04/spring-onion-and-asparagus-tart.html
angela T says
I liked this give-a-way on facebook 3/10
angela T says
I like Christina on facebook – name Tx C.
angela T says
http://twitter.com/txcotton/statuses/57114784981721089
I follow you & tweeted 3/10
angela T says
I like little kitchen on Facebook
angela T says
http://allrecipes.com//Recipe/steaks-with-roquefort-sauce/Detail.aspx
This recipe is Steak with Roquefort Sauce – This sauce is love at first bite. It’s something that I make as a special meal.
Joan says
I like Cristina on Facebook
Joan O
Joan says
I like you on facebook
Joan O.
Joan says
One of my favorite recipes to make for my family and friends is slow cooker pulled pork.
Diana says
My favorite recipe to make is taco soup. It’s just 10 minutes of prep time and only costs me $7-9 with enough to feed 10 people. I’m actually known as the taco soup lady in my town because I make this so often for health fairs and cooking demos. I also have friends who are having surgery or a baby call and say, “Can you bring me taco soup on this date?” It’s pretty funny! http://dianasaurdishes.com/01/taco-soup-for-the-crockpot-and-food-stamps/
Barbara | VinoLuciStyle says
I already follow, like and other stuff to be a stalker. What I REALLY like is this book!
Ron S. says
This recipe works everytime. My teenage boys love it!
Delicious, rich, satisfying, perfect. Spaghetti and Meatballs will make anyone smile.
Add to Recipe Box
Related Blog Post
Print Recipe
Prep Time 25 Minutes Cook Time 1 Hour Difficulty Easy Servings System US Metric 8Update
IngredientsMeatballs:
¾ pounds Ground Beef
¾ pounds Ground Pork
3 cloves Garlic, Minced
¾ cups Fine Bread Crumbs
2 whole Eggs
¾ cups Freshly Grated Parmesan
¼ cups Flat-leaf Parsley, Minced
¼ teaspoons Salt
Freshly Ground Black Pepper
Splash Of Milk
½ cups Olive Oil
Sauce:
1 whole Yellow Onion, Diced
3 cloves Garlic, Minced
1 whole (28-ounce) Can Whole Tomatoes
1 whole 28 Ounce Can Crushed Tomatoes
½ cups White Or Red Wine (optional)
¼ teaspoons Salt
1 teaspoon Sugar
Freshly Ground Black Pepper
¼ cups Flat-leaf Parsley, Minced
8 whole Fresh Basil Leaves, Chiffonade (optional)
2 pounds Spaghetti, Cooked To Al Dente
Preparation Instructions
To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan
Marsha A. says
I subscribe via email.
Marsha A. says
My favorite meal to make for my family is spaghetti and meatballs…using spaghetti squash instead of traditional pasta and ground turkey for the meatballs.
debbie says
I am a email subscriber.2
[email protected]
debbie says
I am a email subscriber.
[email protected]
debbie says
I always roast a chicken. Under the skin, I put finely chopped fresh sage, thyme, rosemary, garlic,pepper and butter. Everyone always loves it.
[email protected]
Carole says
Liked this post using your FB “like” button.
Carole says
I’m a long-time follower/liker of Cristina’s FB page. (I REALLY don’t like that you want the full name posted here)
Carole S
Carole says
I’m a long-time follower of Cristina’s on Twitter. @cspod
Carole says
I’m a long-time follower of yours on Twitter.
Tweeted: http://twitter.com/cspod/status/56613923553681408
Carole says
I liked your FB page. I’m #755 “liker.”
Carole S
Carole says
I’m always the person my friends come to for comfort food (and scrumptious desserts). Many years ago I improvised a baked chicken dish (boneless, skinless breasts) that can be put together quickly and is perfect for tailgating. It tastes so much better the next day.
Chelsy Ethridge says
My favorite dish to make my family and friends is Chicken Cacciatore! Yum: here is my link:
http://chelsniccuisine.blogspot.com/2010/08/hikers-meal.html
Julie M. says
Yum! This looks like a great cookbook and “way to go Todd and Diane!” I’m betting the pictures are stunning. We are big homemade pizza lovers in this family. Any kind will do!
melissa@IWasBornToCook says
I subscribe via RSS.
melissa@IWasBornToCook says
I’m a fan on FB. Melissa C
melissa@IWasBornToCook says
One of my husband’s favorites…
http://iwasborntocook.blogspot.com/2011/02/when-you-know-you-know.html
Little BGCG says
I follow you on twitter and tweeted
http://twitter.com/#!/LittleBGCG/status/56397660483092480
Little BGCG says
I follow Cristina on twitter {LittleBGCG}
Little BGCG says
I liked Christina on Facebook {Christa G}
Little BGCG says
I liked the Little Kitchen on FB {Christa G}
Little BGCG says
My favorite thing to make for my family is mashed potatoes and Italian Fried Chicken. I don’t have a link but when I do a post on it one day I’ll share it with you 🙂
Amy @ A Little Nosh says
Already like you on FB!
Amy @ A Little Nosh says
This Tortellini Toss is one of my favorites: http://alittlenosh.blogspot.com/2011/02/tortellini-toss.html
megan @ whatmegansmaking says
I subscribe 🙂
megan @ whatmegansmaking says
I like to make homemade pizza!
Christopher Sorel says
clicked the like button for facebook
Christopher Sorel says
like christina on facbook
Christopher Sorel says
@cjsorel follow christina on twitter
Christopher Sorel says
follow you on twitter and tweeted http://twitter.com/#!/cjsorel/status/56347060219289600
Christopher Sorel says
I subscribe to your blog
Christopher Sorel says
like littlekitchen on facebook
Christopher Sorel says
HEre is the first part
Whoopie Pies
Adapted from Zingerman’s Bakehouse, Ann Arbor, Mich.
Time: 1 hour
FOR THE CAKES:
1/4 pound (1 stick) butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
1 teaspoon sea salt
2 cups all-purpose flour
1/2 cup cocoa
1 cup buttermilk
Christopher Sorel says
my kids and wife love whoopie pies made right
FILLING:
3 large egg whites
3/4 cup sugar
1/2 pound butter (2 sticks), at room temperature
3/4 teaspoon vanilla
1/4 teaspoon sea salt.
1. For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar.
Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking
This copy is for your personal, noncommercial use only. You can order presentation-ready
copies for distribution to your colleagues, clients or customers here or use the “Reprints” tool
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Recipe – Recipe – Whoopie Pies – NYTimes.com Page 1 of 2
http://www.nytimes.com/2009/03/18/dining/181wrex.html?_r=1&em=&pagewanted=print 4/22/2009
soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk,
and combining well after each addition.
2. Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches
apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12
to 14 minutes. Remove from oven and cool completely before filling.
3. For the buttercream filling: For best results, follow directions carefully, paying attention to required
temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and
bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar.
Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on
an instant-read thermometer.
4. Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in
volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add
butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture
looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use
immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before
using.
5. For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes,
spreading it to edges. Top filled half with another cake to sandwich the buttercream. Store in an airtight
container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Yield: 6 pies.
Kate says
We loved quinoa stuffed peppers, like these: http://www.vegetariantimes.com/recipes/10896