Boyds® Ollie & Blizzard are ready to add a little jingle to your festivities! Accented with shiny bells that really ring and plenty of handstitched details, they’re guaranteed to put you in the holiday spirit. Just for our online friends, these sweet little fellas are brand new from the Boyds® collection.
They're an exclusive for our online friends...click here to get yours today!
Okay guys, we put all your heartwarming comments into the big red bucket and pulled out three lucky winners...here are their memories!
Posted by: Kelly | October 27, 2009 at 08:05 AM
Posted by: Mollie T. Biggs | October 27, 2009 at 11:54 AM
You lucky three, look for an email from us today and send us your mailing address so we can get your bookazine in the mail!
Thanks to everyone who entered. We SO enjoyed reading all your Christmas traditions...really puts us in the mood for the holidays! Stay tuned for lots more contests & giveaways coming soon...
We were blown away by how many of you took the time to share your favorite Christmas tradition with us! Thank you...and even though Halloween is right around the corner, we are already in the holiday spirit thanks to all of you.
We'll reveal the winner of our contest later today but wanted to post a quick note to let you know how much we appreciate you.
No matter what your occasion (or no occasion at all!) give this pumpkin fudge a try...it's extra fun when you use your Halloween cookie cutters to make spooky (and tasty!) shapes!
You can find this yummy recipe in our book Flavors of Fall, which happens to be on SALE right now for under $10 bucks!
It was originally shared by Kathy Burns of Mercer, Pennsylvania...thanks again, Kathy!
2 c. sugar
1 c. brown sugar, packed
3/4 c. butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
1-1/2 t. pumpkin pie spice
12-oz. pkg. white chocolate chips
7-oz. jar marshmallow creme
1 c. chopped pecans
1-1/2 t. vanilla extract
Combine the first 6 ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees. Remove from heat; stir in white chocolate chips until melted. Add remaining ingredients; mix well. Pour into a buttered 13" x 9" baking pan; cool to room temperature. Cut into squares and store in the refrigerator in an airtight container. Makes 5 dozen servings.
Have a must-try recipe of your own for fall?
Send it our way and YOU could be published!
What's a bookazine, you ask?
Well, it's all the goodness of a book combined in a 112-page glossy magazine! Full of tasty holiday recipes, easy ways to deck the halls and gifts to give from the heart, it's bursting with full-color photos and ideas that are sure to inspire your creativity.
Due out on newsstands and in bookstores in early November, it can be found wherever you pick up your favorite mags. It's so exciting for us and, since we couldn't wait to share it with you, we're giving away 3 FREE copies right here on our blog!
How do you get YOUR hands on one?
Just leave us a comment at the bottom of this post before midnight EST tonight telling us your favorite Christmas tradition and you'll be in the running to win!
We'll announce who'll be getting them tomorrow morning so be sure to check back to see if you're a winner...good luck!
Hope you've received your new catalog in your mailbox by now...and if you haven't, it's on its way, so keep an eye out! If you have yours in hand and are wondering about that blue dot on the cover, we're here to answer your questions.
While we're as tickled as ever to bring you
our BIG holiday collection, we know that the
economy is affecting us all. Like lots of folks,
you may be planning to spend less this holiday
and, with that in mind, we've tried our best to
fill our new catalog with affordable, from-the-heart goodies perfect for gift-giving.
We also understand that each & every time you buy from Gooseberry Patch, you make a choice to spend your hard-earned dollars with us. As a company, we're not immune to economic challenges and, when we say we appreciate every order you send our way, we mean it. Each one helps keep our little company afloat.
We’re proud to offer you lots of ways to save. Did you know that when you buy any six cookbooks, you’ll save 20%? Or that when you buy any 3 night lights, you’ll save $1 each? Our personal shoppers are experts in helping you shop…and save! Just give them a ring and see.
We sincerely hope you enjoy your new catalog and happy shopping…with our many thanks!
Due out in early 2010, our new book Farmers' Market Favorites includes this gem of a recipe, shared by Debra Manley of Bowling Green, Ohio...thanks again!
4 zucchini, thickly shredded
1 t. salt, divided
2 eggs, beaten
1/2 t. pepper
1/2 c. all-purpose flour
olive oil for frying
Toss zucchini with 1/2 teaspoon salt. Transfer to a colander and let stand 10 minutes. Drain, pressing out as much liquid as possible. In a large bowl, whisk together eggs, remaining salt and pepper until light and frothy. Whisk in zucchini; stir in flour. Heat oil in a large non-stick skillet over medium-high heat. Drop batter by tablespoonfuls, flattening with the back of a spoon. Fry about 2 minutes on each side, until crisp and golden. Serves 4.
This recipe is definitely a keeper...and so simple to whip up! If you haven't already, read all about Debra in yesterday's post...she was as our very first Gooseberry Superstar!
Today, we're happy to introduce you to a Gooseberry Superstar!
Debra has been a customer for years and has been kind enough to share some of her best family recipes with us too. You may have seen her name in our cookbooks, Comfort Foods, Autumn in the Country, Fast-Fix Meals or Christmas Kitchen. One of her recipes was also selected for an upcoming book called Farmer's Market Favorites, due out early next year.
We asked Debra to share a little bit about herself...
I'm married and have three grown children, two daughters and one son. By the time this is published, I might have two grandchildren...one of my daughters is due with our 2nd grandchild in November!
My husband & I started Heritage Corner Health Care Campus in 1982 and I absolutely love what I do. It's still a family-owned business and I'm lucky enough to work with my husband and two of my children. One of my grandchildren even attends the child care center, which is part of our health care campus.
Our two daughters manage and operate our child care center and are considered part owners of the company. My son is a chef and I would like to say maybe picked up his interest in cooking from me.
It seems like I used to cook more when our children were little and lived at home, now I look for quick & easy recipes to make for just my husband and I, although I love to have our whole family over for meals often.We live in Bowling Green, Ohio which is hometown to Bowling Green State University. About half of our small population here is made up of students so we have many restaurants (lots of pizza joints!) and some great places to shop. Next time you drive down I-75 stop in and visit. Bowling Green is a really great place to raise a family, work and visit...there's always lots going on!
Well, family and work keep me pretty busy, but I am also very involved in my community. I volunteer quite a bit and serve on several community boards and committees. Most recently, I am winding up a project with three friends in which we traveled pants around town filling the pockets with money. When all is said and done, we hope to have raised over ten thousand dollars for our local Public Library!
My husband and I also enjoy traveling. We have a cottage in remote Canada in which I enjoy many hours by the fire reading my collection of Gooseberry Patch cookbooks. In fact it is there where I have the most time to cook and to copy and submit recipes!
I enjoy cooking for the other cottagers on our lake and we often have company for dinner when we are there! We also have a home in Florida where we love to take our granddaughter, who at age four, considers herself a frequent flier.
I first heard about Gooseberry Patch many, many years ago when I received a small 5"x7" catalog in the mail. It had the cutest black & white photograph of an old-fashioned little girl on it and when I opened it the first thing I saw was a set of cookie cutters that I knew I had to have.
I read how Gooseberry got started and admired them. From one female entrepreneur to another, I have always wanted to meet Vickie & Jo Ann but have never really had the opportunity, even though we are in the same state.
I can understand the whole “building your own business from scratch” thing and totally agree that your customers are your goodwill ambassadors. If you do a good job and stand behind your product, they will support you. Those are the values that I have in my business too.
What is your favorite Gooseberry Patch cookbook?
That is a tough one, I have quite a few that I like and, of course, would recommend all five cookbooks that have my recipes in them. But I think my favorite one, which has none of my recipes, and I think is now retired, is Simple Joys of Friendship. The book itself with the stories and the recipes was delightful to read and the companion book, Simple Joys of Christmas was also a favorite. I think I liked these so much because they were very different from the regular cookbooks and I really read the cookbooks just like I would a best seller.
I have two and for whatever reason I don’t think either one has been published. They would be a yummy salad/dessert recipe called “Apricot Jell-O® Salad” which came from my Mother and Grandmother and is a must have at holidays! The other which I have not submitted yet would be my “Cheesy Scalloped Potatoes” which I just made up when my kids were babies in the 70s and early 80s. (I promise I will turn it in soon!)
Of the recipes of yours that we've published, which is your favorite?
Well, because the season is fresh in my mind and we have been having it quite a bit, it would have to be “Crispy Zucchini Fritters”. This recipe is new and due out in the new February 2010 cookbook, so you will have to watch your mailboxes and order this book when it is released to get the recipe. But it will be well worth the wait because they are very tasty and you can’t eat just one!
Since it's Debra's favorite of the bunch, we're sharing her recipe for Crispy Zucchini Fritters tomorrow, just for YOU...see you then!
We're really excited about the two NEW additions to the Our Favorite Recipes series...even though they're not coming out until January, we couldn't wait to share a recipe!Topsy-Turvy Potato Torte
1 c. shredded Cheddar cheese
1/2 lb. bacon, crisply cooked and crumbled
2 T. olive oil
3 potatoes, peeled and diced
1/2 c. red pepper, chopped
1/2 c. onion, chopped
2 cloves garlic, chopped
salt & pepper to taste
4 to 6 eggs, beaten
1 T. milk
Garnish: fresh chives, chopped
Sprinkle cheese and bacon in an 8" round cake pan sprayed generously with non-stick vegetable spray; set aside. Heat oil in a skillet over medium heat; add potatoes, red pepper, onion and garlic. Cover and cook until potatoes are tender, stirring occasionally. Add salt and pepper to taste. Spoon potato mixture into cake pan; set aside. Whisk together eggs and milk; add salt and pepper to taste. Pour evenly over potatoes. Bake at 350 degrees for 20 minutes, until eggs are set. Run a knife around edge of pan; invert onto a serving plate. Sprinkle with chives. Cut into wedges. Serves 4.
Warm & hearty, this torte is perfect for breakfast or brunch...we've been known to enjoy it at dinnertime too!
Are you a last-minute shopper?
Good thing because today IS the last minute to shop for Halloween!
Place your order today and you'll get your goodies just in time for the big day. There's some fun stuff in our Halloween collection...don't miss out on it!
You'll love our serving & mixing bowls, super-fun kitchen towels & tablecloths, spooky sippers and a festive cake to make, plus a few furry friends too! With the flip of a switch, you can enjoy our Halloween night light and even a little haunted house for your mantel.
It just wouldn't be a celebration without a few new recipes to try and you'll have to see our Halloween quilt...full of satiny details and handstitching, it'll be one you'll enjoy season after season.
Check out our entire Halloween collection where you'll find lots of goodies to treat yourself this year but get going...today's the last day!
What would you treat yourself to with $100 to spend at Gooseberry Patch?
Hmmm...so many possibilities!
Just leave a comment on our Wall, before this Sunday at midnight, detailing how you'd spend your prize and we'll pick a winner at random on Monday.
You never know, it could be YOU!
Our email club, that is! When you become a member, you get special notifications of last-minute finds, advance notice of sales & discounts and so much more. You can click that cute little postcard on the right to sign up anytime!
Every month, we also send out a members-only e-letter called Feather Your Nest...have you seen it? Each one is full of recipes, crafts, ideas and special sneak peeks at any online exclusives...maybe you even heard about our blog there!
Haven't been getting YOUR copy delivered right to your inbox? Be sure to sign up for our email club and don't miss another edition of Feather Your Nest!
Just in case you HAVE been missing out, here's a link to October's letter...enjoy!
The tart sweetness of cranberries combine with the sweet crunch of pecans...what's not to love?
The recipe for this seriously delicious bread appears in our book, Autumn in the Country and was originally shared by Allison Paschal of Hot Springs, Arkansas. Thanks again, Allison!
It's one of our favorites because it makes THREE full-size loaves...one for the freezer, one to share with a friend and one to enjoy while it's still warm from the oven!Cranberry-Pecan Pumpkin Bread
2 15-oz. cans pumpkin
2/3 c. milk
1 c. oil
4 eggs, beaten
3 c. sugar
3 c. all-purpose flour
1 T. baking soda
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/4 t. cayenne pepper
1-1/2 c. chopped pecans
1-1/2 c. sweetened, dried cranberries
Mix together pumpkin, milk, oil, eggs and sugar in a large mixing bowl; set aside. In a medium bowl, sift together flour, baking soda, salt and spices; add to pumpkin mixture. Stir in nuts and cranberries. Pour into three greased 9" x 5" loaf pans, filling each 1/2 full. Bake at 350 degrees for one hour, or until done. Cool completely before removing from pans. Makes 3 loaves.
We hope you enjoy it as much as we do!
Bake this recipe in mini loaf pans for even MORE treats to share...just adjust the baking time accordingly and test loaves with toothpicks to make sure they're done in the middle.
Want to submit YOUR tried & true recipe?
Click here and send it our way!