Cooking for 25

When it comes to hosting, it’s easy to feel overwhelmed and think, “Where do I  even start?” We love to host as a way to serve others, but we know the thought of cooking for a crowd can feel intimidating. That’s why we’re here to help!

In this blog, we’ll walk you through a complete menu, from the main dish and sides to dessert, along with a budget and prep strategies to keep things simple. With a little planning, you can feed a crowd with confidence and joy.

-Lasagna

-Buttered Garlic Bread

-Caesar Salad

-Chocolate Chip Cookies

-Sweet Tea, Unsweet Tea, Lemonade

This pricing is based on Walmart prices in southeast Missouri.

• Lasagna-$45
• Buttered Garlic Bread-$8
• Caesar Salad-$17
• Chocolate Chip Cookies-$8
• Drinks-$12
• Disposable Products-$20

Total: $110

• large 11″ x 19″ foil pan (for the lasagna)
• disposable plates, cups, forks, napkins
  

(That you may not have)

• Large pot-at least 6 qt
• Large bowl for salad
• Serving tray for the cookies
• Standard cookie scoop
• Cookie sheet(s)
• Foil and parchment paper
  

Ingredients

• 2 pounds sweet Italian sausage
• 1 pound lean ground beef
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 (28 ounce) can crushed tomatoes
• 4 (6.5 ounce) cans canned tomato sauce
• 4 (6 ounce) cans tomato paste
• 1 cup water
• ¼ cup sugar
• 4 tablespoons dried parsley, divided
• 1 tablespoon dried basil leaves
• 1 tablespoon salt, divided, or to taste
• 2 teaspoons Italian seasoning
• 1 teaspoon fennel seeds
• ½ teaspoon ground black pepper
• 24 oven ready lasagna noodles
• 2 pounds ricotta cheese
• 2 eggs
• 1 ½ pounds mozzarella cheese, shredded
• 1 ½ cups grated Parmesan cheese
• Parmesan cheese for serving, optional

Directions

1. Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.
2. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Add sugar, 2 tablespoons parsley, basil, 2 teaspoons salt, Italian seasoning, fennel seeds, and black pepper, mix well. Simmer, covered, for 30 minutes, stirring occasionally.
3. In a mixing bowl, combine ricotta cheese with eggs, remaining 2 tablespoons parsley, and 1 teaspoon salt.
4. To assemble, spread one quarter of the meat sauce in the bottom of your pan. Place about 8 lasagna noodles on top. Spread half of the ricotta mixture on top of the noodles, then sprinkle on a third of the mozzarella and parmesan cheese. Repeat: one quarter of the meat sauce, 8 more noodles, the remaining ricotta mixture, and another third of the mozzarella and parmesan.
5. For the final layer, place the meat sauce, then the remaining noodles, then the last of the meat sauce, followed by the rest of the mozzarella and parmesan cheese on top! Have I confused you yet?
6. Cover and bake at 375 for 40 minutes, then remove the foil/lid and bake for another forty minutes uncovered. Allow to rest for 10 minutes before serving. Enjoy!
   

Ingredients

• 3 loaves french bread
• 2 sticks (1 cup) butter, softened and spreadable
• 1 teaspoon garlic powder

Directions

1. Mix together the garlic powder and the softened butter.
2. Slice the french bread into about ½ inch slices.
3. Spread the garlic butter in between each piece.
4. While keeping the bread still in a loaf shape, transfer each loaf to a large piece of foil and wrap. You may need a second piece of foil to fully cover the top of the loaves.
5. Place on baking sheets and bake at 375 for about 20 minutes. Serve!

Twin Tip: Beth prefers to keep the loaves wrapped in foil to bake-it’s easier and keeps the bread soft. Katie prefers to lay the bread pieces flat on baking sheets to bake-makes them toasted! You can do whichever you prefer! Just keep in mind that if toasting the bread it will take about half the cooking time. Keep an eye on it!

Ingredients

• 6 romaine hearts
• 24oz caesar dressing-dress as desired
• 10oz caesar croutons
• 1 ½ cups grated parmesan cheese

Directions

1. Chop the romaine lettuce and place into a large bowl.
2. Add croutons, parmesan cheese, and caesar dressing.
3. Toss together until well mixed. Serve!
   

Ingredients

• 2 sticks butter, softened
• 1 ¼ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 2 teaspoons vanilla
• 2 ¼ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips

Directions

1. Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
2. Place the butter and both sugars into the bowl of a stand mixer, or just a large bowl if using a handheld mixer. Turn the mixer on low until combined, and then increase the speed to medium high until the mixture is creamed together. This will take 2-4 minutes. The mixture should look lighter in color and fluffy.
3. Add in the egg and vanilla and mix to combine, scraping down the sides of the bowl as necessary.
4. Once well combined, stop the mixer and add the flour mixture. Mix on low speed until just combined.
5. Add the chocolate chips and mix until evenly distributed.
6. Line your baking sheets with parchment paper. Use a standard size cookie scoop to portion out the dough, placing 12 cookie dough balls per baking sheet.
7. Bake the cookies for 9-11 minutes, or until the edges are golden brown.
   

• 1 gallon sweet tea
• 1 gallon unsweet tea
• 1 gallon lemonade
  

Lasagna

• The lasagna can be made and assembled the day before, then placed in the fridge overnight, unbaked. Take it out of the fridge a couple hours before you need to bake it, to bring it to room temperature. Bake as normal.
• If you don’t have fridge space for the entire assembled lasagna overnight, you can at least make the meat sauce ahead of time and have that ready to go.
• Make sure to bring the lasagna to room temperature before baking! If you don’t, it will require a MUCH longer baking time.

Buttered Garlic Bread

• Slicing and buttering bread can take way longer than you think! Start well ahead of time.
• Both the bread and the lasagna need to be baked for the meal, and you may not have room for both at the same time. Solutions can include: having someone else bake and bring the bread, managing to cook both at the same time, keeping the lasagna warm while the bread bakes, or maybe just not having piping hot bread. Do what you can!

Caesar salad

• The romaine for the salad can be chopped well ahead of time. Just keep it in the fridge!
• The parmesan is perfectly fine to add to the lettuce ahead of time, but don’t add the croutons or the dressing until you’re ready to serve it. The croutons would get soft and the dressing would make the lettuce soggy!

Chocolate Chip Cookies

• Cookie dough can be made in advance! You can make it up to a week ahead and keep it in the fridge, or you can make it up to 3 months ahead and keep it in the freezer.
• If making cookie dough ahead of time, scoop it into balls before placing in the fridge or freezer. It is MUCH harder to scoop when it’s cold!
• Bake the cookies the day of your event for optimal freshness. But we recommend doing it in the morning so there’s no interference with the baking time for lasagna or bread.
  

This menu is intended to serve about 25 people, though can be halved or doubled depending on your group size! We hope this helps lift the mental load that can come with preparing a huge meal. 

Happy cooking,
Beth & Katie | Twins at the Table