Gooseberry Patch

Help! It's a Dinner Emergency!

We've all found ourselves in this situation...you've had a busy day and were planning on throwing something together for your equally busy family.

But wait - company's coming at the last minute!

When you find yourself crunched for time and want to fix something that's simple but impressive, we call that a DINNER EMERGENCY!

This week, we're rounding up recipes that can come to the resuce, so tell us...

What are YOUR favorite DINNER EMERGENCY recipes?
Share 'em all in today's Recipe Round-Up!

 

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Here's one of our favorites from Fast-Fix Meals.
With just 3 ingredients, it's easy for this dish to rescue dinner!

Stuffed Chicken Breasts
Ursala Armstrong of Odenville, Alabama shared this rescue recipe with us. She writes, "Simple yet elegant...good enough for drop-in guests! Grill some asparagus spears along with the chicken for a simple side."

4 boneless, skinless
    chicken breasts
8-oz. container
    garlic & herb cream
    cheese spread
8 slices bacon

Flatten chicken breasts between wax paper. Spread each chicken breast with cream cheese and roll up. Wrap 2 slices bacon around each roll; secure with toothpicks. Place on a grill or in a grill pan over medium heat. Cook, turning occasionally, until golden and chicken juices run clear, about 20 to 25 minutes. Serves 4.

 

We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!

 

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Link up your favorite DINNER EMERGENCY recipes below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

Come back this Sunday to see which linked recipe were the favorites of our blog readers...we'll tally up the "likes" on Friday. Add yours and YOU could be featured!

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Want to share these recipes with a friend? Use the buttons below!

30 Minutes from Stove to Table!

This week's Menu of the Week comes from our cookbook, Fast-Fix Meals! With recipes that are ready in a jiffy, but still have the homestyle flavors you love, it's bound to become your new best friend in the kitchen.

The recipes our contributors shared with us for this cookbook cover every meal of the day so Fast-Fix Meals will always come in handy. The best part is that they all go from stove to table in 30 minutes or less!

Below, you'll find a sampling of recipes from each chapter that you can mix and match all week long...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from  Fast-Fix Meals !

 

Parmesan Zucchini Sticks
Marion Sundberg of Ramona, California share this recipe with us. She writes this serving suggestion, "Serve instead of French fries alongside cheeseburgers...kids will gobble them up!" We like serving them as an easy appetizer too!

1 egg
1/2 c. Italian-flavored dry bread crumbs
1/2 c. grated Parmesan cheese
1 t. dried thyme
1/2 t. pepper
4 zucchini, quartered lengthwise
Garnish: ranch salad dressing

Whisk egg in a shallow bowl; set aside. Mix bread crumbs, cheese, thyme and pepper in a separate bowl. Dip zucchini into egg and then into crumb mixture. Place on a baking sheet sprayed with non-stick vegetable spray. Bake at 450 degrees for 20 to 25 minutes, until tender. Serve with ranch salad dressing or your favorite dipping sauce. Serves 4. 

 

Cobb Salad Subs
This recipe from Jo Ann's kitchen combines the flavors of our favorite salad into a hearty sandwich...the avocado dressing really pulls it all together, but you could also use blue cheese dressing or your favorite!

1-1/3 c. cooked chicken, diced
2 roma tomatoes, diced
4 slices bacon, crisply cooked and crumbled
1/2 c. crumbled blue cheese
2 eggs, hard-boiled, peeled and diced
4 submarine buns, split and toasted
4 leaves lettuce

Combine all ingredients except buns and lettuce. Drizzle with Avocado Dressing and toss to coat. Spoon mixture over bottom halves of buns; add lettuce leaves and top halves of buns. Makes 4 sandwiches.

Avocado Dressing:

3 T. olive oil
1 T. white wine vinegar
1 t. Dijon mustard
1/2 t. salt
1/2 t. pepper
1 avocado, pitted, peeled and diced

Combine all ingredients except avocado; whisk until well blended. Stir in avocado. 

 

Chicken Turnovers
This quick & comforting recipe was shared with us by Angela Bettencourt of Mukilteo, Washington. She writes, "This is one of the most requested recipes in our family of five hungry boys...a 13-year-old and four (yes, quadruplets!) 10-year-olds. It is definitely comfort food and we hope everyone who tries it will enjoy it! I double this recipe to feed my hungry crew." Thanks again for sharing it, Angela!

4 c. cooked chicken, cubed
8-oz. pkg. cream cheese, softened
1/2 c. milk
1 T. onion, minced
1 t. salt
1/8 t. pepper
2  8-oz. tubes refrigerated crescent rolls
1 T. margarine, melted
3/4 c. grated Parmesan cheese
2  10-3/4 oz. cans cream of chicken soup
2/3 c. milk

Blend chicken, cream cheese, milk, onion, salt and pepper; set aside. Separate each tube of crescent rolls into 4 rectangles; press to seal perforations. Spoon 1/2 cup chicken mixture into center of each rectangle; pull up corners to form a triangle and press to seal. Place turnovers on an ungreased baking sheet. Brush tops with margarine; sprinkle with Parmesan. Bake, uncovered, at 350 degrees for 20 to 25 minutes, or until golden. While turnovers are baking, combine soup and milk in a saucepan; heat until bubbly. Spoon soup mixture over turnovers. Serves 4 to 6. 

 

Aunt Joan’s Broccoli-Cheese Soup
Longtime contributor, Krysti Hilfiger of Covington, Pennsylvania shared this family recipe with us. She writes, "When I was young, I loved this soup so much that my aunt always had it bubbling on the stove when I came to stay. It’s still oh-so satisfying!"

1/2 c. water
10-oz. pkg. frozen chopped broccoli
1 T. onion, minced
10-3/4 oz. can cream of chicken soup
1 c. milk
1 c. shredded Cheddar cheese
1/8 t. pepper

In a medium saucepan over medium heat, bring water to a boil. Add broccoli and onion. Cover and simmer for 5 minutes, or until broccoli is tender; do not drain. Stir in soup, milk, cheese and pepper. Cook and stir about 4 minutes, or until heated through. Serves 4.

 

Millionaire Brownies
Mary Nguyen of Oklahoma City, Oklahoma writes, "These are the very best brownies I had ever had...they’re a big hit with my family too!" We love the flavor and that they start with a mix! Thanks for sharing the recipe with us, Mary!

18-1/4 oz. pkg. chocolate fudge cake mix
1 c. evaporated milk, divided
3/4 c. butter, softened
14-oz. pkg. caramels, unwrapped
1-1/2 c. semi-sweet chocolate chips
1-1/2 c. chopped pecans

Stir dry cake mix, 2/3 cup evaporated milk and butter until moistened. Spread half the mixture in the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 8 minutes; cool. Heat caramels and remaining evaporated milk in a small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle brownies with chocolate chips; drizzle with caramel mixture. Top with pecans. Spread remaining batter over top. Bake at 350 degrees for 18 to 20 minutes. Cool completely before cutting. Makes 2 dozen.

 

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Visit the Cookbook of the Week feature for Fast-Fix Meals and get an extra recipe for Kim's Peach Cobbler...take a peek inside the book as well.

Ready to add Fast-Fix Meals to your cookbook collection?
Click below!

 

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A Video from a Dear Friend!

Gooseberry Patch superstar, Cris Goode, shared this video as a tribute to our little company. It just makes us so darned happy every time we watch it...it's too GOODE not to share!

You can read the whole post on Goodeness Gracious here!

Thanks so much for your kind words, Cris...we appreciate you and send a big, puffy heart right back your way.

FREE eBook Alert!

Our eBook, Hot Cocoa Classics,
is FREE this week only!

Just in case you missed the link on our Page on Facebook, click the book below to visit our landing page. Choose your eReader and you'll be able to download this FREE cookbook in seconds!

Don't have an eReader? That's okay...you can still get a copy!
Download one of the free reading apps from Amazon
or Barnes & Noble and it's like having an eBook reader
right in your computer!

 

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What Recipe Always Perks YOU Up?

This week's Menu of the Week features five of our favorite recipes from Mom's Very Best Recipes. SO, in keeping with the MOM theme, today's Recipe Round-Up will be all about those recipes that never fail to make you feel better when you or your loved ones are feeling under the weather!

(Plus, it's kinda sniffle season anyway, right? Never hurts to be prepared!)

So, whether YOUR mom made it for you when you were sick
or whether YOU make it for your kids to perk them up, tell us...

What are YOUR favorite FEEL-BETTER recipes?
Share 'em all in today's Recipe Round-Up!

 

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Here's one of our favorites from Mom's Very Best Recipes...enjoy!

Mom's Champion Chicken Soup
This feel-better recipe was shared by Melody Taynor of Everett, Washington. She writes, "Guaranteed to chase away the chills! For extra goodness, use homemade chicken broth...you’ll need about 10 cups."

1 T. butter
1/2 c. onion, chopped
1/2 c. celery, chopped
2 32-oz. containers chicken broth
14-1/2 oz. can chicken broth
1 c. cooked chicken, diced
1 c. carrots, peeled and sliced
2 t. dried parsley
salt and pepper to taste
1-1/2 c. thin egg noodles, uncooked

Melt butter in a stockpot over medium heat. Sauté onion and celery in butter until just tender, about 5 minutes. Pour in broth; add remaining ingredients except noodles. Bring to a boil; stir in noodles. Reduce heat slightly and simmer for 15 to 20 minutes, until noodles are tender. Makes 6 servings.

We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!

 

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Link up your favorite FEEL-BETTER recipes below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

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Want to share these recipes with a friend? Use the buttons below!

Congratulations, Joy!

Thanks to everyone who entered our recent Pinterest contest...we loved seeing the boards where you pinned our goodies, plus we found so many new friends too!

And the winning pin was...

Swirled Peanut-Butter Cheesecake Bars from Joy Burkhart!

Congratulations, Joy...check your inbox for our email! She'll receive a $50 Gooseberry Patch gift certificate. Thanks again to everyone who played along on Pinterest. If you're still on the fence and want to see what we've been pinning, you can follow us here!

We have a feeling this won't be the last chance to win,
so as always, stay tuned!

 

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A Menu from Mom This Week!

This week's Menu of the Week comes from our cookbook, Mom's Very Best Recipes! Filled with all the homestyle comfort food we'd expect Mom to treat us to, it's become a customer favorite and a bestseller.

The recipes our contributors shared with us for this cookbook cover everything from Breakfast & Brunch to Dessert...there are 250 delicious dishes to try in all! There are plenty of soon-to-be family favorites, some that you'll want to try for special occasions and others that you'll love sharing at potlucks and parties.

Below, you'll find a sampling of recipes from each chapter...follow us on Twitter and get a recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from  Mom's Very Best Recipes !

 

Spiced Zucchini Bars
Erin Carnes of Gaines, Michigan shared this delicious recipe with us. She writes, "This is one of many recipes I got from my mother-in-law. These yummy bars are one of the first things I make when the zucchini is ready to pick in my garden. I love to eat them for breakfast! Double the frosting recipe if you like it extra-thick." We love the tip about the extra frosting and love that this recipe doubles for breakfast OR dessert. Enjoy!

2 c. all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 eggs, beaten
1 c. oil
2 c. sugar
1 t. vanilla extract
1 t. lemon juice
1 c. raisins
2 c. zucchini, grated
3/4 c. chopped nuts

Combine dry ingredients in a small bowl; set aside. In a separate bowl, whisk together eggs, oil, sugar, vanilla and lemon juice. Gradually add flour mixture to egg mixture. Fold in remaining ingredients; pour into a greased and floured 15"x10" jelly-roll pan. Bake at 325 degrees for 25 to 35 minutes, until lightly golden. Cool; frost with Cream Cheese Frosting. Cut into bars. Makes 3 dozen.

Cream Cheese Frosting:

1/2 c. butter, softened
8-oz. pkg. cream cheese, softened
1 t. vanilla extract
1 c. powdered sugar

Beat all ingredients until smooth.

 

Chicken Tortilla Soup
This recipe was sent to us by Amber Mayfield of Fort Walton Beach, Florida. It's a family favorite at her house...she writes, "My husband and daughter really like this soup...it’s so yummy and simple to make, I’m happy to prepare it for them!"

4 c. chicken broth
2 c. cooked chicken, diced
2 15-oz. cans diced tomatoes, drained
16-oz. can corn, drained
16-oz. can pinto or red beans, drained and rinsed
1-1/3 c. salsa
2 T. taco seasoning mix
Garnish: sour cream, shredded Mexican-blend cheese, corn or tortilla chips

Combine all ingredients except garnish in a stockpot over medium heat. Simmer, covered, for 30 minutes, stirring occasionally. Top individual portions with desired garnishes. Serves 6 to 8.

 

BLT Salad with Basil Dressing
Nancy Willis of Farmington Hills, Michigan sent this deliciously fresh recipe our way. She writes, "My daughter and I like to go to our local farmers’ market each Saturday morning. Together we buy fresh, ripe tomatoes, lettuce and basil for this salad, then go home and make it...enjoy!"

1 lb. romaine lettuce, torn
1 pt. cherry tomatoes, quartered
1/2 lb. bacon, crisply cooked and crumbled, 2 T. drippings reserved
1/2 c. mayonnaise
2 T. red wine vinegar
1/4 c. fresh basil, chopped

In a large salad bowl, combine lettuce, tomatoes and crumbled bacon; set aside. In a small bowl, whisk together reserved drippings, mayonnaise, vinegar and basil. Drizzle dressing over salad and toss well. Top with Homemade Croutons and serve immediately. Makes 4 servings.

Homemade Croutons:

4 slices French bread, cubed
1 t. salt
1 t. pepper
1 T. olive oil

In a skillet over medium heat, toss bread cubes with salt and pepper. Drizzle with oil; toss and cook until golden.

 

Famous White Mac & Cheese
Shared by Shannon James of Georgetown, Kentucky, this recipe is a new twist on an old favorite! She writes, "When my four kids come running in from playing and see that my mac & cheese is in the oven, it puts a smile on everyone’s face.

16-oz. pkg. elbow macaroni, uncooked
2 T. butter
2 T. all-purpose flour
3 c. milk
1 lb. Monterey Jack cheese, cubed
1/2 lb. Pepper Jack cheese, cubed

Cook macaroni as package directs; drain and set aside. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until combined; add milk and stir until mixture boils. Remove from heat. Add cheese and stir until melted. Combine hot mixture with cooked macaroni; place in an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 minutes. Makes 8 servings.

 

Kristin’s Perfect Pizza
Shared with us by Early Bird blogger, Kristin Stone of Davis, California, this recipe is one that we've enjoyed at potlucks here in the office! Kristin writes, "My mom used to make this homemade pizza when I was a child and I adored it. Now that I’m an adult, I’ve perfected the no-cook sauce even more. You could also use the dough to make two smaller pizzas or even bread sticks...have fun with it!"

3 c. bread flour
1 t. salt
1/2 t. sugar
1 c. warm water
1 T. oil
1 T. quick-rising yeast
Garnish: favorite pizza toppings

In a bowl, combine flour, salt and sugar. Heat water until very warm, about 110 to 115 degrees. Add water to bowl along with oil and yeast. Knead by hand for 3 minutes; form into a ball. Cover and let rise until double in size, about an hour. Punch down dough; let rest for 4 minutes. On a floured surface, roll out dough about 1/4-inch thick. Place on an ungreased 16" round pizza pan. Let rise an additional 10 to 15 minutes. Spread Pizza Sauce over dough; add desired toppings. Place in a cold oven; turn to 500 degrees. Bake for 17 to 20 minutes, until golden. Serves 6.

Pizza Sauce:

8-oz. can tomato sauce
6-oz. can tomato paste
1-1/4 t. dried oregano
1-1/4 t. dried basil
1-1/4 t. garlic powder
1 t. salt

Stir together ingredients in a medium bowl.

Enjoy mixing and matching these recipes this week! If you have a family favorite recipe you'd like to share, click over to our website and you might just find yourself in a cookbook soon!

 

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Want to learn more about Mom's Very Best Recipes or
add it to your cookbook collection? Click below!

 

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Featured Recipes from This Week's Round-Up!

OLD-FASHIONED WINNERS!

In this week's Recipe Round-Up, we asked you to vote for your favorite links shared. Here are the recipes that received the most Likes as Friday afternoon!

Mom's Beef Stew from Pocket Change Gourmet!

 

7-Up Cake from The Country Cook!

Easy Apple Dumplings ALSO from The Country Cook!

Almond Joy Brownie Bites from Flour Me With Love!

 

Thanks to EVERYONE who linked up this week and all those
who voted. Come visit us next Wednesday for another
Recipe Round-Up...join in with a link to YOUR blog
and you could be featured too!

 

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Share these winning recipes with a friend!

A Free Goodie for Facebook!

Have you switched over to the new Facebook Timeline yet?
If so, you may be searching for that perfect Cover photo
that'll go at the top of your profile.

Why not add a little Gooseberry Patch charm there?

 
Introducing our first-ever Timeline Cover!

Click on the image above to view it at full-size, then
right-click or command-click to save it to your desktop.
Upload it to Facebook just as you would any other photo.
It's sized perfectly for your Timeline Cover!

 

Not using Facebook at all? That's okay!
Click here to view all of our other Free Goodies!

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Want to share with a friend? Be our guest!

 

Treasure Hunting Today!

Today, we're looking for those treasures in your recipe box. You know the ones...the cards are worn and include years of splatters and smears, maybe they're even in Grandma's own handwriting.

While we're always up for trying something new, our love of old-fashioned recipes from days gone by is part of the reason Gooseberry Patch cookbooks are what they are today.

We've found that the recipes passed from Grandma and Mom are the heart of our kitchens and we'd love to hear about those that really take you back. So, tell us...

What are YOUR favorite OLD-FASHIONED recipes?
Share 'em all in today's Recipe Round-Up!

 

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Here's a recipe to inspire you from our nationally bestselling
cookbook, Farmhouse Kitchen...enjoy!

Old-Fashioned Rice Pudding
This recipe was shared with us by Gretchen Hickman of Galva, Illinois. She writes, "My grandmother was an excellent country cook...this recipe is hers." We love the nostalgic feeling that this recipe inspires combined with the modern convenience of the slow cooker...best of both worlds!

5 c. cooked rice
3 c. evaporated milk
1-1/3 c. brown sugar, packed
6 T. butter, softened
4 t. vanilla extract
1 to 2 t. nutmeg
6 eggs, beaten
1 to 2 c. raisins

Combine all ingredients; pour into a lightly greased slow cooker. Cover and cook on low setting for 4 to 6 hours, or on high setting for one to 2 hours. Stir after first 30 minutes. Serves 4 to 6.

We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!

 

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Link up your favorite OLD-FASHIONED recipes below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

Come back this Sunday to see which linked recipe were the favorites of our blog readers...we'll tally up the "likes" on Friday. Add yours and YOU could be featured!

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Want to share these recipes with a friend? Use the buttons below!

Happy Valentine's Day!

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Want to share this greeting with a friend? Click the buttons below!

Dessert on the Menu!

This week's Menu of the Week comes from our cookbook, 101 Cupcake, Cookie & Brownie Recipes!is perfect for this time of year! Not just for Valentine's Day tomorrow but for all year long...plus don't winter days deserve more dessert? We think so!

With a chapter for each treat in the title, our cookbook also includes a bonus chapter of extra-special recipes to add some fun to your celebrations!

As you may expect, this week's Menu of the Week isn't exactly a meal you could sit down and enjoy all at once, but we hope it'll inspire you to fix a new dessert or two this week!

Below, you'll find a sampling of recipes from each chapter...follow us on Twitter and get a recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from 101 Cupcake, Cookie & Brownie Recipes !

 

2-Kiss Cupcakes
This deliciously surprising recipe was shared by Athena Colegrove of Big Springs, Texas. Bake these for your family and you’ll be guaranteed not just kisses, but plenty of hugs, too!

3/4 c. butter, softened
1-2/3 c. sugar
3 eggs, beaten
1-1/2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1-1/4 t. baking soda
1/4 t. baking powder
1 t. salt
1-1/3 c. water
60 milk chocolate drops, divided

Beat butter, sugar, eggs and vanilla; set aside. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Fill paper-lined muffin cups half full. Place a chocolate drop in center of each. Bake at 350 degrees for 20 minutes. Let cool. Frost with Chocolate Frosting. Top each with a chocolate drop. Makes 2-1/2 dozen.

Chocolate Frosting:

1/4 c. margarine, melted
1/2 c. baking cocoa
1/3 c. milk
1 t. vanilla extract
3-1/2 c. powdered sugar

Combine all ingredients; beat until smooth. 

 

The Ultimate Chip Cookies
Cindy Griffin of Bloomfield, Missouri shared this recipe with us. Bursting with flavor, these will be an
instant hit! 

2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. butter, softened
1 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1 T. vanilla extract
3/4 c. semi-sweet chocolate chips
3/4 c. white chocolate chips
3/4 c. peanut butter chips
3/4 c. candy-coated chocolate
    mini-baking bits
1/2 c. chopped pecans

Combine flour, baking soda and salt; set aside. In a large bowl, beat together butter and sugars until light and fluffy; blend in eggs and vanilla. Mix flour mixture into butter mixture; fold in chips, baking bits and pecans. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets; bake at 375 degrees for 10 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen.

 

Swirled Peanut Butter Cheesecake Bars
This is a rich and delicious dessert for all cheesecake lovers! Jen Stout of Blandon, Pennsylvania came up with this amazing flavor combination.

2 c. graham cracker crumbs
1/2 c. butter, melted
1-1/3 c. sugar
2 8-oz. pkgs. cream
    cheese, softened
1/4 c. all-purpose flour
12-oz. can evaporated milk
2 eggs, beaten
1 T. vanilla extract
6-oz. pkg. peanut butter &
    milk chocolate chips

Combine cracker crumbs, butter and 1/3 cup sugar. Press into the bottom of an ungreased 13"x9" baking pan. Beat cream cheese, remaining sugar and flour until smooth. Gradually beat in evaporated milk, eggs and vanilla. Reserve one cup cream cheese mixture; spread remaining mixture over crust. Microwave peanut butter & chocolate chips in a microwave-safe bowl on medium for one to 2 minutes; stir until smooth. Stir in reserved cream cheese mixture; pour over bars. Swirl mixtures with a spoon, pulling plain cream cheese mixture up to surface. Bake at 325 degrees for 40 to 45 minutes, until set. Cool on a wire rack; refrigerate until firm. Cut into bars. Makes 20.

 

Frosty the Cupcake
This recipe is from Jo Ann's kitchen and they're almost too cute to eat! Double this recipe for wintertime get-togethers and sledding parties.

8-1/2 oz. pkg. favorite-flavor
    cake mix
1/2 c. creamy peanut butter
24 round buttery crackers
2 6-oz. pkgs. white baking
    chocolate, coarsely chopped
1 c. mini semi-sweet
    chocolate chips
12 pieces candy corn, yellow
    ends removed
24 pieces red candy-coated
    chocolates
.68-oz. tube red decorating gel
16-oz. container white frosting
Garnish: blue candy sprinkles

Follow the package directions to prepare cake mix and bake in paper-lined muffin cups; let cool. Spread peanut butter over half the crackers; top with remaining crackers. In a microwave-safe bowl, melt white chocolate for one to 2 minutes; stir until smooth. Dip each sandwich in chocolate and let excess drip off; set on wax paper. Immediately place chocolate chips for eyes and mouth and candy corn for nose. Place a candy-coated chocolate on each side of the face and connect with a line of red decorating gel. Let set. Frost cupcakes with frosting and garnish with sprinkles. Top with a snowman sandwich. Makes one dozen.

 

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Want to learn more about 101 Cupcake, Cookie & Brownie Recipes
or add it to your cookbook collection? Click below!

 

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New Contest Starts Today!

We're really loving Pinterest and are just tickled that so many of you have joined us in the fun there...we love sharing inspiration and recipes with you and seeing what's inspiring YOU too!

You know how we like to give away goodies, right? Well, we thought it would be fun to host our own Pinterest contest as our little way of saying thanks for taking the plunge!

If you're loving Pinterest too (or if you're looking for a reason to get started!) we're giving you a chance to WIN a $50 gift certificate!

So, you might be wondering, how do I enter?

It's easy! Starting right now, pin anything from our blog or our website. It could be your favorite cookbook, a recipe, free goodies or whatever you like! Once you've chosen something to pin, tag us by adding @gooseberrypatch to the description when you pin and that's it...you'll be entered to win!

This little contest will run through Monday, February 19th at 12pm, EST. That'll give you all next week to pin some Gooseberry Patch love to your heart's content.

Enter as many times as you like...we'll choose a winner at random and announce it here on our blog.

Be sure to come back Tuesday, 2/20/12
to see who won!


If you're just getting started on Pinterest - or haven't started yet! - we thought you might have some questions. See if you can find your answers below, and if not, leave us a comment and we'll try to help!

I'm not a member of Pinterest and I need an invite!

Drop us a note and we'll send you an invite. Although we can't guarantee Pinterest membership, we're pretty sure you'll be pinning in no time! Once you're a member, it's really easy to get started and there's a helpful Pinning 101 section that answers lots of beginners' questions.

 

I'm already a member but I've never pinned anything...what do I do?

If you haven't already, we recommend that you install the Pin It button on your browser toolbar. It's the easiest way we've found to pin from wherever you are.

Once you have the button, it's as simple as clicking around our website or our blog and finding something good to share!

 

What the heck is a Pin It button?

It's the neatest little thing and you can grab it from the Pinterest Goodies page. Click here to get started -- you might have to scroll UP to find it. There's even a video that'll walk you through how to install.

Once this little shortcut is installed, it lets you grab an image from any website and add it to one of your pinboards. When you pin from a website, it automatically grabs the link from the page where you're pinning, so the original source is credited.

 

Here's what you'll see when you pin something from our website...

Click the Pin It button in your toolbar and you'll see this...

How do I tag Gooseberry Patch?

When you choose an image to tag from our blog or website, you'll have an opportunity to add a description. Enter @gooseberrypatch in that field, along with what it is or why you love it, and that's it...we're tagged and we can find your entry!

 Are repins okay?

Yes, as long as what you're repinning is linked back to our website or our blog, you are welcome to repin anything from around Pinterest, including our boards. Just be sure to check the original source!

 

I'm not interested in Pinterest!

That's okay! Stay tuned for lots more fun ways to win here on our blog and on our Page on Facebook too! Maybe you'd like to download some Free Goodies instead?

 

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Valentine's Day is Coming Up...

Baking up something special this weekend
to treat your Valentine?

Maybe you're making some treats
to take to school or work?

Our Sweet Shoppe Collection of FREE printables
is an easy way to add a finishing touch...
see below for gift tags, treat-toppers
and recipe cards too!

Gooseberry Patch Sweet Shoppe Collection

 

 

Want even more inspiration? Check out our cookbook, 101 Cupcake, Cookie & Brownie Recipes shown on the cover of this collection...filled with decadent treat perfect for YOUR sweeties! Tune in Monday for a whole sampling of recipes from this book in our Menu of the Week.

 

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10 Winners Announced!

Thanks to EVERYONE who entered our Lunch Makeover giveaway...we're excited to share the winners' entries with you!

My lunch usually consist of two bean and cheese burritoes topped with melted cheese. I could use some healthier sandwiches and soups and may be a weekly lunch menus. So help help and more help is needed. Futhermore, I do not think I'll be visiting Mexico anytime soon. Thanks!
        - Melody Lenard

Leftovers, leftovers...every day...sure need some spiffy, fun ideas to make our lunches more excitin'...We are retired and would love to add some spice to our lunchtime...
        - Carly Randolph

I need help...Smurf cookies for Lunch! It's so easy to grab whats handy.
        - Crystal Grindstaff
            Shook

 I am usually in such a rush to get out the door to school I eat on the go lunches! Today I ate the school's chicken sandwich and rice... the same as my Kindergartners! haha! Boy that cook book would help me! :) I have loved every gooseberry cookbook I bought over the years, they never fail to please!
        - Aimee Anselmo-Rahier

I am in the Air Force and the editor of our base weekly newspaper, so deadlines are always in my face. My lunch is usually something I can grab quickly. Today I grabbed two pieces of bread because I knew I had PB2 (powdered peanut butter) in my desk. No time for jelly. My teen daughter is having pretzels (she's an athlete and she is always headed to practice or a game.) Please help us find a way to eat better. Thanks for the opportunity... back to work! (Can't figure out a way to post a photo of my brown on brown sandwich.)
        - Linda Welz


Gooseberry Patch, I need help with new lunch ideas! I rarely eat lunch because my food ideas are boring. I keep a can of beets in my desk as my lunch standby if I get really, really hungry. Grosses my co-worker out. Help!
        - Cathy Miller Lehman

Lunch....2 hard boiled eggs!!!
        - Sandy Steenweg

I am so desparate in need of help on my lunches! I've started brown bagging it to work lately in attempt to save on the purse string AND the waist line! But I feel like a grammar school kid pulling my lunch out of the bag. Today it was sliced turkey on whole wheat bread....no i'm not leaving anything out....that was it just the turkey and the bread. Then a side of a few chips, orange and some cut up lettuce and cucumbers. See....BORING!!!!! Help me Gooseberry, please????
        - Dawn Johnson

You want to know what I'd like a copy of your new cookbook 101 Soups, Salads & Sandwiches? Because I'm sick of ramen noodles for lunch.
        - Linda B.

It's awesome that you are having a giveaway for that soups, salads and sandwhiches cookbook. For lunch today I am having dead asparagus. It is mushy but I faithfully brought it yesterday (and did not eat it), so there in the fridge down the hall, it waits for me for today! I attempted to steam it with garlic salt because I was in a hurry. This lunch definitely needs a makeover! Some quick way to make asparagus so that I still get the green in for the day!
        - Karen Burger 

If you're a winner, congratulations...be sure to email us at gooseberrypatch@gooseberrypatch.com and we'll put your prize in the mail!

Thanks again to everyone who shared their lunch with us. Click here to visit our Online Recipe Box, where you'll find lots of recipes from 101 Soups, Salads & Sandwiches...they're sure to inspire lots of lunches and dinners to come!

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Rounding Up Valentine's Recipes!

With Valentine's Day coming up next week, we thought we'd devote this week's Recipe Round-Up to treats that you'll share with your sweeties. Could be a special breakfast treat to enjoy, a heart-shaped lunch, a romantic dinner for two or any recipe that shows you love them. So, tell us...

What are YOUR favorite VALENTINE'S DAY recipes?
Share 'em all in today's Recipe Round-Up!

 

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Here's a recipe to inspire you from our cookbook, Church Suppers...enjoy!

Razz-Ma-Tazz Bars
This recipe was shared by Kimberly Hancock from Murrieta, California...the ribbon of raspberry makes them extra special!

1/2 c. butter
2 c. white chocolate
    chips, divided
2 eggs
1/2 c. sugar
1 c. all-purpose flour
1/2 t. salt
1/2 t. almond extract
1/2 c. seedless
    raspberry jam
1/4 c. sliced almonds,
    toasted

Melt butter in a large microwave-safe bowl on high setting for one minute; stir. Add one cup chocolate chips; let stand without stirring. In a large mixing bowl, beat eggs until foamy. Add sugar; using an electric mixer on high speed, beat for 5 minutes. Stir in butter mixture. Add flour, salt and extract; mix at low speed until combined. Spread 2/3 of batter in a greased and sugared 9"x9" baking pan. Bake at 325 degrees for 15 to 17 minutes, until golden around edges; remove to a wire rack. Heat jam in a small microwave-safe bowl on high for 30 seconds; stir. Spread jam over warm crust. Stir remaining chocolate chips into remaining batter. Dollop batter by tablespoonfuls over jam; sprinkle with almonds. Bake for an additional 25 to 30 minutes, until edges are golden. Cool completely in pan on wire rack. Slice into bars. Makes 16.

We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!

 

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Link up your favorite VALENTINE'S DAY recipes below
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A Menu from the Farmhouse!

This week's Menu of the Week comes from our cookbook, Farmhouse Kitchen! Inspired by those old-fashioned kitchens and their made-from-scratch recipes, this book has been certified a national bestseller!

With recipes for every meal of the day, plus special occasions, it also includes a chapter called Farmhouse Pantry, with jellies, jams, pickles, preserves and so much more.

Below, you'll find a sampling of recipes from the book. Follow us on Twitter and get a recipe EVERY DAY this week or click over to our Online Recipe Box for LOTS more from  Farmhouse Kitchen!

Peach Cobbler Muffins
Shared by Bonnie Allard of Santa Rosa, California, these make a delicious breakfast or brunch treat. She writes, "My most requested muffins...I hope you all like them as much as my family & friends do! Everyone loves them so much, they disappear right away whenever I make them to share."

3 c. all-purpose flour
1 c. sugar
1-1/2 T. baking soda
1/2 t. salt
3/4 c. butter, diced
1-3/4 c. milk
16-oz. can peaches, drained and chopped

Mix flour, sugar, baking soda and salt in a large bowl. Cut in butter with a pastry knife or a fork. Add milk and peaches; stir just until moistened. Spoon batter into greased or paper-lined muffin cups,
filling 2/3 full. Spoon topping onto muffins. Bake at 400 degrees for about 20 minutes, or until golden. Turn out and cool slightly on a wire rack; serve warm or cold. Makes 1-1/2 dozen.

Topping:
2 T. butter, diced
2 T. sugar
1/2 t. cinnamon

Mix together in a small bowl until crumbly.

 

Spicy Cheese Crispies
Molly Wilson of Box Elder, South Dakota sent us this recipe along with this note, "All the kids loved the regular mild-flavored cheese crispies and my uncle told Mama she should make some for the adults...so she did!"

1 c. margarine, softened
8-oz. pkg. shredded sharp Cheddar cheese
2 c. all-purpose flour
1 t. cayenne pepper
1/2 t. salt
2 c. crispy rice cereal
Optional: 1 c. pecan halves

In a large bowl, blend together margarine and cheese. Add flour, cayenne pepper and salt; stir in cereal. Shape into small balls and place on ungreased baking sheets. Flatten each ball with a fork. Top each with a pecan half, if desired. Bake at 300 degrees for 20 minutes. Cool; store tightly covered. Makes about 6 dozen.

 

Honey & Brown Sugar Meatloaf
This recipe from Lea Ann Burwell of Charles Town, West Virginia has become one of our main dish stand-bys. She writes, "My father-in-law raises honeybees and shares the honey with us. One day I experimented with it and this has become my husband’s favorite meatloaf recipe. It is simply delicious. He also likes to use the leftovers to make hot meatloaf sandwiches the next day...yum!"

2-1/2 lbs. ground beef
1 sleeve saltine crackers, crushed
1 egg, beaten
2 c. catsup, divided
1/2 c. honey
1/2 c. brown sugar, packed

Mix ground beef, cracker crumbs, egg and 1/2 cup catsup in a large bowl until thoroughly mixed. Shape into a loaf and place in an ungreased 13"x9" baking pan. Spread 1/2 cup catsup on top of loaf. Bake at 350 degrees for one hour and 15 minutes. Mix honey, brown sugar and remaining catsup together with a whisk. Remove meatloaf from oven and pour glaze over the top. Place meatloaf under the broiler until glaze starts to bubble. Let cool slightly before slicing. Serves 6 to 8.

 

The Best Blondies
We love this recipe from Elizabeth Cisneros of Chino Hills, California...it's a must at all of our potlucks! She writes, "For an extra-special dessert, serve squares topped with a scoop of butter brickle ice cream...delicious!"

1 c. butter, melted
2 c. brown sugar, packed
2 eggs, beaten
2 t. vanilla extract
2 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
1 c. chopped pecans
1 c. white chocolate chips
3/4 c. toffee or caramel baking bits

Line a 12"x9" baking pan with parchment paper. Spray sides of pan with non-stick vegetable spray and set aside. In a large bowl, mix together butter and brown sugar. Beat in eggs and vanilla until mixture is smooth. Stir in flour, baking powder and salt; mix in pecans, chocolate chips and baking bits. Pour into prepared pan and spread evenly. Bake at 375 degrees for 30 to 40 minutes, until set in the middle. Allow to cool in pan before cutting into squares. Makes one dozen.

 

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Want to learn more about Farmhouse Kitchen
or add it to your cookbook collection? Click below!

 

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Contest Ending SOON!

Just a few days left to enter our latest contest...details below!
This contest is now over...click here to see who won!

We want YOU to enter our latest giveaway - you could win one of 10 cookbooks! - and all you have to do is tell us about or, better yet, show us your LUNCH!

We find ourselves having the same things over and over for lunch, don't you? And, we can all use some help shaking it up from time to time! Our newest cookbook, 101 Soups, Salads & Sandwiches, is PACKED with inspiration for any meal of the day, but soups, salads and sandwiches have always been lunchtime staples. So tell us...

If so, post a comment on this blog post, share a photo or video on Facebook
or post about your lunch on your own blog and share a link here on our blog.

All entries should show or tell us WHAT you’re having for lunch (don’t be shy!)
and tell us WHY it could use a makeover. It’s that simple!

We'll enter everyone who fesses up to needing a makeover
before midnight EST on Tuesday, February 7th, 2012.

10 lucky winners will win a FREE copy of our new
cookbook, 101 Soups, Salads & Sandwiches!

 

This contest is now over...click here to see who won!

 

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Sweeten Up Your Desktop!

Ready for February's desktop wallpaper?
Enjoy a touch of sweetness every time
you use your computer! 

 

Click above to view larger!

To save it as your desktop wallpaper or background, just click on the image above and then, when the window pops up, right-click or control-click on that image and then save it...easy!

You can also download it in a few different sizes from our website.

Click here to visit our download page!

If you're downloading from our website, you can follow these instructions to install Gooseberry Patch Desktop Wallpaper on your computer:

PC users: Click on the image size you want for your desktop and wait for the image to load. Right click on the image and select "Set as background." Now you can enjoy your new Gooseberry Patch wallpaper!

Mac users: Click on the image size you want for your desktop and wait for the image to load. Control Click on the image and select “Save Image” and save to your desktop or wherever you would like the file to be kept. From your System Preferences click on “Desktop & Screen Saver” and navigate to choose your wallpaper file. Now you can enjoy your new Gooseberry Patch wallpaper!

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Rounding Up Game-Day Favorites!

The big game is this Sunday and, whether you watch the game or just tune in for the commercials, we know you'll be enjoying some mouthwatering treats. This week's Recipe Round-Up is all about those gameday goodies we love to share. So, tell us...

What are YOUR favorite SUPER BOWL recipes?
Share 'em all in today's Recipe Round-Up!

 

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Here's a recipe to inspire you from our dear friend
Susie Buetow, the voice behind the blog,
SusieQTPies Scraps of Life...you can find her
recipe in 101 Soups, Salads & Sandwiches!

Buffalo Chicken Sandwich
Susie writes, "Besides looking tasty, this sandwich is very easy to make. It's my go-to recipe when hubby is having buddies over!" 

6 boneless chicken breasts
1 onion, chopped
6 stalks celery, chopped
2 to 3 T. olive oil
1/2 c. all-purpose flour
Optional: 1 t. seasoning salt
17-1/2 oz bottle buffalo
    wing sauce
6 soft buns, split
Garnish: ranch or blue cheese
    salad dressing, crumbled
    blue cheese, additional
    wing sauce

Flatten chicken breasts to 1/4-inch thin between pieces of wax paper; set aside. In a skillet over medium-low heat, saute onion and celery in oil until tender. In a shallow bowl, combine flour and seasoning salt, if using. Dredge chicken pieces in flour mixture. Add chicken on top of onion mixture in pan. Cook for 5 minutes; flip chicken and cook an additional 5 minutes. Add buffalo wing sauce to pan. Cover; increase heat to medium and cook 5 to 7 minutes, until chicken juices run clear. Serve on buns; garnish as desired. Makes 6 sandwiches.

 

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Link up your favorite SUPER BOWL recipes below
and, if you're joining this hop, link back
here by using the handy button below.

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Be our guest...just click here to get the code.

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