​Instructions

1. In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
   
2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
3. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes). 
   
4. Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.
   Serve immediately.
   

please note this recipe is for a single serving but can be multiplied for how many servings you need.
Ingredients  

• 1 cup whole milk
• 2 tsp cocoa powder
• 3 Tbsp nutella
• 1 Tbsp milk chocolate chips

Topping Ideas

• mini marshmallows
• chocolate syrup
• whipped cream
• shaved or grated chocolate

Directions
stove-top

1. Add all ingredients to a small saucepan and simmer over MED heat 5-6 minutes. 

microwave

1. Add all ingredients to a mug and microwave until simmering and hot, then stir really well to make sure it’s combined.

Ingredients

• 1/2 Tbs oil divided
• 3/4 c diced onion
• 8 strips of bacon
• 3 c chopped baby spinach chopped - about 6 oz
• salt & pepper to taste
• 2 yellow bell peppers cut in half, seeds removed
• 1 1/2 c ricotta part-skim
• 6 TB parmesan cheese grated
• 10 oz container grape or cherry tomatoes

 Garnish

• parmesan cheese grated
• fresh flat parsley or basil

Directions
​

1. Preheat oven to 425.
2. Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
3. Fry bacon until crispy, remove from pan and set aside. Using the bacon grease, saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
4. Mix ricotta and Parmesan together. Add in the spinach mixture, crumbled bacon and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
5. Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
6. Serve over rice, orzo, or quinoa.

Ingredients 

• 1 Tablespoon olive oil
• 1 small yellow onion, chopped
• 3 carrots, peeled and chopped
• 4 russet potatoes, peeled if desired, and chopped
• 4 cups lower sodium chicken broth
• 2 cups chopped ham
• 6 Tablespoons butter
• 2 cloves garlic, minced
• 5 Tablespoons all purpose flour
• 1 cup milk
• 1 cup half and half
• 1 cup frozen peas
• Salt and pepper, to taste
• Shredded cheddar cheese
• Chives

Directions

1. In the bottom of a large cast iron skillet, heat the olive oil over medium heat. Add the onion and carrots and saute for 2-3 minutes, stirring occasionally. Add the potatoes and the chicken broth. Increase the heat and bring the mixture to a boil. Cook over medium high heat for 8-12 minutes, or until the potatoes are tender. Stir in the ham.
2. Meanwhile, in another medium sauce pan, melt the butter. Stir in the garlic and saute until fragrant. Whisk in the flour and cook until bubbly and thick. Slowly add the milk and half and half, whisking constantly. Heat for 3-4 minutes, whisking often, until mixture is thickened. Stir the milk mixture into the potato mixture. Stir in the frozen peas and heat until hot clear through. Season to taste with salt and pepper. Serve with cheese and chives, if desired.

Ingredients:

• 2 (9 ounce) packages cheese tortellini
• 1 (24 ounce) jar marinara sauce
• 1 (16 ounce) jar Alfredo sauce
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry

• 1 tablespoon dried Italian seasoning
• 1 (8 ounce) package shredded Mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon dried Italian seasoning

​Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
2. Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
3. Broil for a minute or two until cheese has melted and turned golden brown.

Courtesy of northpole.com:

Ingredients:

• 1 cup powdered sugar
• 1 cup granulated sugar
• 2 sticks butter
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs
• 4 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Directions

1. Preheat oven to 375 degrees F.
2. Cream sugars, oleo and oil; add eggs and vanilla.
3. Sift flour together with salt and cream of tartar and soda.
4. Mix with first mixture.
5. Chill dough.
6. Roll in small balls and place on an ungreased sheet and press down with a glass with a pretty etched design. Bake for 12 minutes or until very lightly brown.

Check out this awesome "Christmas Light" cookie recipe from Southern Living, and don't forget Cee Bee Food Store's 11th Anniversary Sale/Customer Appreciation Event this Saturday, December 8th!