Gooseberry Patch

Love Recipes with 5 Ingredients or Less?

 

There are always times that we just have the essentials on hand and that's when our cookbook, 5 Ingredients or Less, comes in handy! It's a collection of our simplest and most delicious recipes and they're easy on your wallet too, since they have half the ingredients!

This week, we're sharing 6 recipes from this bestselling cookbook for our latest Menu of the Week and we hope you'll enjoy mixing & matching 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 5 Ingredients or Less!

 

Cheese Bread Bites
Thanks to Nola Laflin of Coral Springs, Florida, who shared this family-favorite recipe with us. She writes, "I like simple and easy make-ahead recipes. This is a favorite of my grandchildren and family. When they tell me when they’re flying into Florida, I start making and storing these right away!"

1 loaf French bread, crusts trimmed
1 c. butter
1/2 lb. sharp Cheddar cheese, cubed
2 3-oz. pkgs. cream cheese, softened
4 egg whites, stiffly beaten

Cube bread; set aside. Melt butter and cheeses in a double boiler over low heat, stirring often. Remove from heat; fold in egg whites. Dip bread cubes into cheese mixture; set on greased baking sheets. Place in freezer until frozen; remove from baking sheets and store in plastic zipping bags in the freezer. To serve, bake frozen bites at 400 degrees for 12 minutes on greased baking sheets. Serves 8 to 10.

 

Easy Gumbo Meatballs
Shared with us by Brenda Flowers of Olney, Illinois, this recipe is a potluck favorite...keep these warm in the slow cooker after baking!

2 lbs. ground beef
4 slices bread, crumbled
3/4 c. evaporated milk
10-3/4 oz. can chicken gumbo soup
10-1/2 oz. can French onion soup

Combine first 3 ingredients together; form into one-inch balls. Arrange in an ungreased 13"x9" baking pan; pour soups on top. Bake at 350 degrees for 1-1/2 hours. Serves 6.

 

Summertime Chicken
This dish is great in the summertime or anytime and you can enjoy it either hot or cold! Denise Guarni of Medford, New Jersey shared this recipe with us and says that she likes to take it along to picnics and potlucks...everyone loves it!

1-1/2 c. sourdough cheese croutons, crushed
1-1/2 c. honey mustard salad dressing, divided
4 boneless, skinless chicken breasts, sliced into strips
2 T. orange juice

Spread crushed croutons on wax paper; set aside. Spoon half the dressing into a shallow bowl; set aside. Dip chicken in dressing; coat in croutons. Arrange on an ungreased baking sheet; bake at 375 degrees for 20 to 25 minutes or until juices are clear when chicken is pierced with a fork. Combine remaining dressing and orange juice in a microwave-safe bowl; heat for 30 seconds on high. Stir and serve as a dipping sauce for the chicken strips. Serves 4.

 

Ham & Potato Pie
This hearty recipes was shared by Rachel Keller of Provo, Utah. She writes, "This is a favorite recipe my husband shared with me from his time living in Argentina."

2 9-inch pie crusts
3 potatoes, peeled and sliced
1/2 c. cooked ham, cubed
1/2 c. cheese, cubed
4 to 5 eggs, beaten

Arrange one pie crust in an ungreased 9" pie pan; set aside. Boil potatoes in water until tender; drain. Spread into pie crust; add ham and cheese. Pour eggs on top; cover with remaining crust. Pinch crusts together; vent top crust. Bake at 400 degrees for 45 to 50 minutes. Serves 8.

 

Spring Spinach Sauté
This delicious vegetarian dish was shared with us by Beth Childers of Urbana, Ohio...her family enjoys it alongside pork chops!

1 to 2 cloves garlic, minced
2 T. olive oil
1 bunch spinach leaves
1/2 c. feta cheese, crumbled
1/4 c. slivered almonds

Sauté garlic in olive oil until golden; add spinach leaves, stirring until crisp-tender. Add feta cheese and almonds; heat through. Serves 4.

 

Caramel Fudge Cake
Victoria Alzza of South Amboy, New Jersey shared this recipe with us...try it with a buttery yellow cake mix too!

18-1/4 oz. pkg. chocolate cake mix
1/2 c. margarine
14-oz. pkg. caramels, unwrapped
14-oz. can sweetened condensed milk
1 c. chopped pecans

Prepare cake according to package directions; pour 2 cups of batter into a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes; set aside. In a saucepan, melt margarine and caramels; remove from heat. Add milk; stir well. Pour over cake; spread remaining cake batter over caramel mixture. Sprinkle with pecans; bake for an additional 30 minutes. Cool before serving. Makes 15 servings.

 

---

Want to learn more about 5 Ingredients or Less or
add it to your cookbook collection? Click below!

 

---

Share Your Easy Appetizers!

With Mother's Day this weekend, the end of the school year coming up and summer just a few weeks away, we know that your calendar is filling up with celebrations with family & friends. No one wants to arrive to a party empty handed and, when it comes to appetizers, there's always room for more.

 So tell us...

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

 

---

Here's one of our favorites from Church Suppers. ..visit our
Menu of the Week for 6 MORE recipes from this cookbook.

Strawberry Fruit Dip
Marsha Dixon of Bella Vista, Arkansas shared this yummy (and easy!) recipe with us. Pair it up with your favorite fresh fruit and you're ready to celebrate! Marsha writes, "This recipe is always a smash hit at the annual ladies' luncheon that I have with the women of my church...a Mothers' Day must-have."

8-oz. pkg. strawberry-flavored
    cream cheese, softened
2 T. strawberry preserves
8-oz. container frozen whipped
    topping, thawed
7-oz. jar marshmallow creme
assorted fresh fruit, sliced

Beat together cream cheese and preserves until well blended. Fold in whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit. Makes 4 cups.

 

 

 

Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

 

---

Link up your favorite EASY APPETIZER 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!

---

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

 

A Menu Full of Handed-Down Recipes

Community gatherings, small town suppers and church potlucks...the food is legendary. Tried & true recipes that have been handed-down from generation to generation, often closely guarded secrets, are the recipes we look forward to the most!

These treasured recipes were the inspiration for our book, Church Suppers and this week, we're sharing 6 recipes for our latest Menu of the Week.

You'll love mixing & matching 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 Church Suppers!

 

Grandma Kansas' Cinnamon Rolls
Thanks to Diana Pike of Mount Vernon, Ohio, who shared this family recipe with us. She writes, "This recipe was given to my husband by his grandmother who lived in Kansas. She made these every time the family got together. Family and church members have enjoyed these rich gooey treats for 4 generations!"

2 loaves frozen bread dough, thawed
1 c. butter, softened and divided
1-1/2 c. sugar, divided
1/4 c. cinnamon, divided
1-1/2 c. brown sugar, packed and divided
2 12-oz. cans evaporated milk

Place each dough loaf in a large greased bowl; let rise until double in bulk. Punch each down. Roll out each loaf into a 12"x20" rectangle on a well floured surface. Spread half the butter on each rectangle; sprinkle each with half the sugar. Sprinkle half each of the cinnamon and brown sugar over sugar. Roll up each rectangle jelly-roll style, starting at the long end. Slice each roll into 12 slices. Arrange rolls in 2 greased 13"x9" baking pans. Cover with plastic wrap; let rise in a warm place for 45 minutes, until double in bulk. Pour one can evaporated milk over each pan of rolls. Bake at 400 degrees for 25 to 30 minutes, until golden; ingredients may bubble over pan sides as rolls are baking. Remove from oven; let stand for 5 minutes. Invert each pan onto a baking sheet; serve warm. Makes 2 dozen.

 

Mom’s Veggie Pizza
Beckie Kreml of Peebles, Ohio shared this handed-down recipe with us. She writes, "My mom used to make this for church dinners and showers. Now I make it for our fellowship Sunday after evening service. It’s easy to make and there are never leftovers!"

2 8-oz. tubes refrigerated crescent rolls
8-oz. pkg. cream cheese, softened
1-oz. pkg. ranch salad dressing mix
4 c. favorite vegetables, finely chopped,
    such as broccoli, carrots, tomatoes,
    peppers and onions
8-oz. pkg. shredded Cheddar cheese

Unroll crescent rolls and press onto an ungreased 15"x10" jelly-roll pan. Bake according to package directions; cool. Combine cream cheese and ranch dressing mix; spread over crust. Top with vegetables and sprinkle with cheese; refrigerate until ready to serve. Makes about 16 servings.

 

Buffa’s Family Secret Cheese Ball
Pamela Riley of Dedham, Massachusetts shared this recipe with us. She writes, "My mom gave me this recipe many years ago and it has become my specialty. At family gatherings, the first question my relatives ask me is, 'Did you bring your famous cheese ball?'"

8-oz. pkg. cream cheese, softened
5-oz. jar blue cheese spread
8-oz. container refrigerated
    sharp pasteurized cheese spread
1/2 c. butter
1/8 to 1/4 t. hot pepper sauce
1 c. chopped walnuts

Combine first 4 ingredients; mix well. Add hot pepper sauce to taste; mix again. Cover and refrigerate overnight. Shape mixture into a ball; roll in nuts. Refrigerate until ready to serve. Serves 12.

 

Carrie’s Gone-in-a-Flash Chili
Carrie Lassiter of Rancho Cucamonga, California shared her winning chili recipe with us. She writes, "I entered this chili in our church’s Chili Cook-Off and it was gone before the judging began! If I want it a bit thicker, I just add a can of refried beans."

1 lb. ground beef
1 onion, diced
1 clove garlic, minced
2 to 3 t. chili powder
14-oz. can kidney beans,
    drained and rinsed
14-oz. can pinto beans,
    drained and rinsed
14-oz. can stewed tomatoes
15-oz. can tomato sauce
16-oz. jar salsa
3 T. Worcestershire sauce

Brown ground beef in a large Dutch oven over medium heat. Add onion, garlic and chili powder. Cook until onion is translucent and chili powder is fragrant; drain. Add remaining ingredients; mix thoroughly.
Bring to a boil. Reduce heat; simmer for 20 to 30 minutes, or until heated through. Makes 6 servings.


Cherry-Glazed Baked Ham
This recipe was shared by Jennifer Oglesby of Brownsville, Indiana. She writes, "This recipe is for a great baked ham that I love to take to church socials. It’s so good, I never come home with leftovers!"

12 to 15-lb. fully-cooked
    bone-in ham
1 t. allspice
2-ltr. bottle cola
3/4 c. cherry jelly
1/4 c. orange juice

Place ham fat-side up in a shallow roasting pan. With a knife, score a diamond pattern into top of ham. Sprinkle with allspice; rub into ham. Pour cola into pan. Bake at 325 degrees for one hour and 15 minutes, basting with pan juices every 15 minutes. Combine jelly and orange juice in a saucepan over medium heat, stirring until melted. Brush ham with jelly glaze. Bake for an additional 15 to 30 minutes,
basting with pan juices every 15 minutes, until a thermometer inserted into the thickest part of ham registers 140 degrees. Remove ham from oven; let stand 30 minutes before carving. Serves 15 to 20.

 

Ms. Mabel’s Butterscotch Squares
Shared by Connie Wright of Madison, Tennessee, this recipe's story goes way back. Connie writes, "Over 20 years ago, I used to go to meetings at a historic church in Nashville. This is where I met Ms. Mabel, who I think was one of the best cooks I’ve ever met. She had little tricks for adding a special touch to everything she made…her way of sending love to each person who graced her table. This recipe is one my 29-year-old daughter continues to request for Sunday dinners."

1/2 c. butter, melted
1 c. self-rising flour
3.4-oz. pkg. instant butterscotch
    pudding mix
8-oz. pkg. cream cheese, softened
1 c. powdered sugar
16-oz. container frozen whipped topping,
    thawed and divided

Combine melted butter and flour in a small bowl. With lightly floured fingertips, pat into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 20 minutes, until golden; cool completely. Prepare
pudding according to package directions; refrigerate until set, about 10 minutes. With an electric mixer on low speed, beat together cream cheese, powdered sugar and one cup whipped topping until smooth.
Spread over cooled crust. Spread pudding mixture over cream cheese mixture; top with remaining topping. Cover with aluminum foil; refrigerate overnight. Serves 12 to 16.

 

---

Want to learn more about Church Suppers or
add it to your cookbook collection? Click below!

 

---

Keeping Our Menu Simple This Week!

For all those hurry-up times that demand dinner in a dash, last-minute bake-sale goodies or quick snacks for hungry guests, you need to have a cookbook in your collection that always comes to the rescue!

While we can never have too many quick & easy recipes, we really love those keeping a few grocery-store convenience items on hand to get meals ready in a flash. We wanted to gather all of our favorite recipes using these ingredients to share...that's how Simple Shortcut Recipes was born!

We've selected 6 recipes from this brand new (and already nationally bestselling!) cookbook for our latest Menu of the Week...you can mix & match 'em 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 Simple Shortcut Recipes!

 

Flaky Ham & Egg Bake
Thanks to Donna Healy of Mountain Home, Idaho for sharing this family-favorite recipe. She writes, "I made this for my kids when they were little. They’re all grown up now, but when they come to visit it’s always requested!"

8-oz. tube refrigerated crescent rolls
6 eggs, beaten
1/2 c. mushrooms, chopped
1 c. cooked ham, chopped
1-1/2 c. shredded Cheddar cheese

Lightly spray a 9" pie plate with non-stick vegetable spray. In a single layer, arrange unrolled crescents in pie plate, pressing seams together. Pour eggs over top. Sprinkle with mushrooms, ham and cheese. Bake, uncovered, at 375 degrees for 15 to 18 minutes, until golden. Serves 6.

 

Soda Bread
Anita Mullins of Eldridge, Missouri shared this sweet and oh-so-simple bread recipe with us. She writes, "My mother gave me this recipe. I couldn’t believe it would taste good, but it does...and it’s so simple! Great with butter or honey."

3 c. self-rising flour
1/4 c. sugar
12-oz. can lemon-lime soda or ginger ale

Mix all ingredients together in a bowl. Pour into a greased 9"x5" loaf pan. Bake at 350 degrees for one hour. Makes one loaf.

 

Rainy-Day Meatball Stew
This slow-cooker recipe was shared with us by Tina Dillon of Parma, Ohio. She writes, "This meal has been in my recipe box for years. We love it with crusty bread...it’s all you need!"

3 potatoes, peeled and cubed
16-oz. pkg. frozen sliced carrots
1 onion, chopped
3 stalks celery, sliced
12-oz. pkg. frozen meatballs
10-3/4 oz. can tomato soup
10-1/2 oz. can beef gravy
1 c. water
1.35-oz. pkg. onion soup mix
2 t. beef bouillon granules

Place vegetables and meatballs in a slow cooker. In a bowl, whisk together remaining ingredients; pour over vegetables and meatballs. Cover and cook on low for 8 to 10 hours, or until vegetables are tender. Serves 6.

 

Mama’s Lazy-Day Stuffed Cabbage
This family recipe comes from Deb Elliott of Cottonwood, California. She writes, "My dad’s mom was Polish, so we grew up eating lots of Polish food. My mom, on the other hand, was into casseroles. So one day my dad said he was hankering for stuffed cabbage and this is what she came up with. It’s yummy. Try it with buttered Italian or rye bread!"

1-1/2 lbs. ground beef
8-oz. can sliced mushrooms, drained
1/2 lb. bacon
1 sweet onion, chopped
1 c. instant rice, uncooked
1 head cabbage, shredded and divided
1-3/4 c. spaghetti sauce
1/4 c. water
salt, pepper and salt-free seasoning blend to taste
1 c. shredded mozzarella cheese

In a skillet over medium-high heat, brown beef with mushrooms; drain and set aside. In the same skillet, cook bacon until crisp, reserving drippings; set aside. Sauté onion and uncooked rice in drippings until onion is translucent. Place half the cabbage in a buttered 11"x 9" baking pan. Spoon rice mixture over top, followed by crumbled bacon and beef mixture. Top with remaining cabbage. Mix spaghetti sauce with water; drizzle over top. Sprinkle with seasonings. Bake, uncovered, at 375 degrees for 50 minutes. Remove from oven; sprinkle with cheese and bake 10 minutes longer, or until cheese is melted. Serves 6 to 8.

 

Easy Hummus Pinwheels
Thanks to busy mom, Jill Ball of Highland, Utah, for sharing this recipe. She writes, "With four school-aged children I am always looking for easy, healthy sack lunch ideas. My children love this recipe. It’s high in protein and low in fat!"

15-oz. can garbanzo beans, drained
1 T. olive oil
2 t. ground cumin
1/4 c. green olives with pimentos
10-1/2 oz. pkg. 8-inch flour tortillas

Place all ingredients except tortillas in a food processor. Process on low speed until well blended. Spread mixture evenly over tortillas. Roll tortillas jelly-roll style; cut into one-inch pieces. Serves 8 to 10.

 

Simple Fruit Cobbler
This cobbler, shared by Nancy Grossi of Novato, California, is a simple recipe to keep on hand for your favorite fruit. She writes, "Always a favorite on our farm, this dessert is also great for dinner parties because you can prepare it ahead of time. When you sit down to eat, just pop it in the oven and by the time the meal is finished, you’ll have a warm, delicious dessert to serve your guests!"

1/2 c. long-cooking oats, uncooked
1 c. biscuit baking mix
1/4 c. brown sugar, packed
1/2 t. cinnamon
1/4 c. butter
6 c. frozen mixed fruit
1/4 c. sugar
Optional: vanilla ice cream

In a bowl, combine oats, baking mix, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside. In an ungreased 2-quart casserole dish, layer fruit; sprinkle evenly with sugar. Crumble oat mixture evenly over fruit. Bake at 350 degrees for 45 minutes, or until hot and bubbly. Top individual servings with ice cream, if desired. Serves 8 to 10.

 

---

Want to learn more about Simple Shortcut Recipes or
add it to your cookbook collection? Click below!

 

---

A Market-Fresh Recipe Round-Up!

Here in Ohio, we're just getting starting to get veggie starts in the ground, but we know the days of homegrown tomatoes, zucchini and cucumbers aren't too far away. These fresh veggies and fruits have inspired some of our best-loved recipes...we know you must have a few winners stashed away too!

 So tell us...

What are YOUR favorite FRESH VEGGIE & FRUIT recipes?
Share 'em all in today's Recipe Round-Up!

 

---

Here's one of our favorites from Farmers' Market Favorites..visit our
Menu of the Week for 6 MORE recipes from this cookbook.

Bruschetta Pizza
Madonna Alexander of Chicago, Illinois shared this recipe with us. She writes, "If you can, prepare the bruschetta mix early in the day. The longer the flavors blend, the better it tastes. You'll have some left over but that's okay. I made an omelet wtih this mix and it was awesome!" We love this recipe as a main dish, but cut your pieces smaller and it would make a tasty appetizer to share too.

10 roma tomatoes, chopped
5 to 6 cloves garlic, minced
2 T. fresh basil, chopped
1/2 red onion, finely chopped
1/4 c. plus 1 T. olive oil, divided
1/2 t. pepper
1/4 t. garlic salt
1/4 c. balsamic vinegar
13.8-oz. tube refrigerated pizza crust dough
1/2 c. pizza sauce
8-oz. pkg. shredded Italian-blend cheese
dried oregano to taste

In a large bowl, combine tomatoes, garlic, basil, onion, 1/4 cup oil, pepper, garlic salt and vinegar. Stir to blend; drain. Place pizza crust dough on an ungreased baking sheet. Spread with pizza sauce. Top with 1-1/2 to 2 cups tomato mixture. Sprinkle on cheese and oregano. Drizzle remaining oil over top. Bake according to pizza crust dough package directions. Serves 6.

 

Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

 

---

Link up your favorite FRESH VEGGIE & FRUIT 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!

---

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

 

Save Time with Your Slow Cooker!

Is there any kitchen helper we rely on more than our trusty slow-cooker? Some quick prep in the morning and you can fill your day with fun while dinner simmers away...it doesn't get much better than that!

This week's Menu of the Week comes from our cookbook, 101 Slow-Cooker Recipes and includes 6 recipes that you can mix & match all week long. Whether you're gathering with friends or just looking for a new family favorite, you'll find what you're looking for here!

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 101 Slow-Cooker Recipes!

 

Honey Sesame Wings
Kimberly Hancock of Murrietta, California shared this recipe with us. She writes, "These are always a hit with young and old alike...they're sweet and tangy, but not too spicy. We just love 'em!"

3 lbs. chicken wings
salt and pepper to taste
2 c. honey
1 c. soy sauce
1/2 c. catsup
1/4 c. oil
2 cloves garlic, minced
Garnish: sesame seed

Place chicken wings on an ungreased broiler pan; sprinkle with salt and pepper. Place pan 4 to 5 inches under broiler. Broil for 10 minutes on each side, or until chicken is golden. Transfer wings to a slow cooker. Combine remaining ingredients except sesame seed; pour over wings. Cover and cook on low setting for 4 to 5 hours, or high setting for 2 to 2-1/2 hours. Arrange on a serving platter; sprinkle with sesame seed. Makes about 2-1/2 dozen.

 

Chipotle Shredded Beef
Lisa Bett of Thousand Oaks, California shared this recipe with us. She writes, "My family asks for this often and it smells so good while it's cooking! Add a side of beans and dinner is served."

2-1/2 lb. beef chuck roast,
    trimmed
14-oz. can diced tomatoes
7-oz. can chipotle sauce
4-oz. can diced green chiles
1 onion, chopped
2 T. chili powder
1 t. ground cumin
2 c. beef broth
salt and pepper to taste
6 to 8 6-inch corn tortillas,
    warmed
Garnish: shredded Cheddar
    cheese, shredded lettuce,
    sliced black olives, chopped tomato

Place roast in a slow cooker. Top with remaining ingredients except tortillas and garnish. Cover and cook on low setting for 8 to 10 hours. With 2 forks, shred roast in slow cooker; stir well. Spoon into warmed tortillas; add desired garnishes. Makes 6 to 8 servings.

 

Bayou Chicken
Dawn Dhooghe of Concord, North Carolina shared this recipe with us. She writes, "The slow cooker always seems to be going at our house. This is one of my husband's favorites and it's so easy to put together!"

3 boneless, skinless chicken
    breasts, cubed
14-1/2 oz. can chicken broth
14-1/2 oz. can diced tomatoes
10-3/4 oz. can tomato soup
1/2 lb. smoked pork sausage,
    sliced
1/2 c. cooked ham, diced
1 onion, chopped
2 t. Cajun seasoning
hot pepper sauce to taste
cooked rice

Combine all ingredients except rice in a slow cooker; stir. Cover and cook on low setting for 8 hours. Serve over cooked rice. Serves 6 to 8

 

Grama’s Minestrone Soup
Lori Czarnecki of Milwaukee, Wisconsin shared this family recipe with us. She writes, "This is a recipe my grandmother used to make on the stovetop...I adapted it to the slow cooker."

1/4 c. zesty Italian salad
    dressing
1 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrot, peeled
    and chopped
14-1/2 oz. can diced tomatoes
15-1/2 oz. can kidney beans,
    drained and rinsed
2 14-oz. cans vegetable broth
3 c. water
1 t. Italian seasoning
12-oz. pkg. small shell pasta,
    uncooked and divided

Combine all ingredients except pasta in a slow cooker; mix well. Cover and cook on low setting for 8 hours. Measure out 1-1/2 cups pasta, reserving the rest for another recipe. Stir uncooked pasta into slow cooker. Cover and cook on high setting for an additional 30 minutes, or until pasta is tender. Serves 6.

 

Garlic Smashed Potatoes
Early Bird Reviewer, Nancy Girard of Chesapeake, Virginia shared this recipe with us. It's a convenient recipe that's become a family favorite.

3 lbs. redskin potatoes,
    quartered
4 cloves garlic, minced
2 T. olive oil
1 t. salt
1/2 c. water
1/2 c. spreadable cream
    cheese with chives
    and onions
1/4 to 1/2 c. milk

Place potatoes in a slow cooker. Add garlic, oil, salt and water; mix well to coat potatoes. Cover and cook on high setting for 3-1/2 to 4-1/2 hours, until potatoes are tender. Mash potatoes with a potato masher or fork. Stir in cream cheese until well blended; add enough milk for a soft consistency. Serve immediately, or keep warm for up to 2 hours in slow cooker on low setting. Makes 4 to 6 servings.

 

Praline Apple Crisp
Frequent contributor, Katie Majeske of Denver, Pennsylvania shared this recipe with us. She writes, "What's more comforting that warm apple crisp? I often make this for work, church, potlucks or family."

6 Granny Smith or Braeburn
    apples, cored, peeled
    and sliced
1 t. cinnamon
1/2 c. quick-cooking oats,
    uncooked
1/3 c. brown sugar, packed
1/4 c. all-purpose flour
1/2 c. chilled butter, diced
1/2 c. chopped pecans
1/2 c. toffee baking bits
Optional: whipped topping

Toss together apples and cinnamon. Place in a slow cooker that has been sprayed with non-stick vegetable spray; set aside. Combine oats, brown sugar, flour and butter; mix with a pastry cutter or fork until crumbly. Stir in pecans and toffee bits; sprinkle over apples. Cover and cook on low setting for 4 to 6 hours. Top with whipped topping, if desired. Makes 10 servings.

 

---

Want to learn more about 101 Slow-Cooker Recipes or
add it to your cookbook collection? Click below!

 

---

A Menu in Minutes!

Family schedules are busier than ever so what better time to celebrate the 10th anniversary of one of our most treasured cookbooks, Meals in Minutes?

That's just what we're doing in this week's Menu of the Week! Filled with recipes that are ready in an hour or less, they all come from our new cookbook, Meals in Minutes, 10th Anniversary Edition. 

Below, you'll find a sampling of recipes from the cookbook 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 Meals in Minutes, 10th Anniversary Edition!

 

Stir-Fried Sesame Vegetables
Jill Ross of our Gooseberry Patch family shared this recipe with us. She writes, "This dish is a delicious and easy way to use the bounty from your garden. It’s simple to substitute the veggies for whatever is in season!"

1-1/2 c. vegetable broth
3/4 c. long-grain rice, uncooked
1 T. margarine
2 T. peanut oil
1/2 lb. asparagus, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 yellow onion, sliced
2 c. sliced mushrooms
2 t. fresh ginger, minced
1 t. garlic, minced
3 T. soy sauce
1 T. sesame oil
1 T. sesame seed, toasted

In a saucepan, combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Add vegetables, ginger and garlic; stir-fry for 4 to 5 minutes, or until crisp-tender. Stir in soy sauce and cook for 30 seconds. Remove from heat; stir in sesame oil and sesame seed. Serve over rice. Serves 4.

 

Quick & Easy Veggie Soup
Valerie Pierce of Peach Bottom, Pennsylvania shared her recipe with us. This recipe is perfect if unexpected company drops in...just add some more veggies for plenty of hearty soup!

1 lb. ground beef
1 onion, diced
4 carrots, peeled and chopped
4 potatoes, peeled and chopped
1 c. pearled barley, uncooked
6 beef bouillon cubes
6 c. water
28-oz. can tomato purée
1 t. dried thyme

In a skillet over medium heat, brown beef and onion until beef is no longer pink; drain. Transfer beef mixture and remaining ingredients to a large stockpot; bring to a boil. Reduce heat; simmer until vegetables are tender, about 45 minutes. Stir occasionally; add water while simmering to thin consistency, as desired. Makes 6 to 8 servings.

 

Chicken Tetrazzini
Cindy Edgar of Fishers, Indiana sent us this easy recipe...it works with leftover turkey too!

12-oz. pkg. fettuccine pasta
1 c. sliced mushrooms
1/2 c. onion, chopped
7 T. butter, divided
1/4 c. all-purpose flour
1 t. salt
1/4 t. pepper
2 c. half-and-half
1/4 c. chicken broth
2 c. cooked chicken, chopped
1/3 c. grated Parmesan cheese
1 c. bread crumbs

Prepare pasta according to package; drain. In a skillet over medium heat, sauté mushrooms and onion in one tablespoon butter until golden; remove from skillet. Melt 4 tablespoons butter in same skillet; whisk in flour, salt and pepper, stirring until smooth and bubbly. Add half-and-half; boil for one minute. Remove from heat; mix in broth, chicken, fettuccine and mushroom mixture. Spoon into a greased 13"x9" baking pan. Sprinkle with Parmesan cheese; set aside. Melt remaining butter and toss with bread crumbs; spread over casserole. Bake, uncovered, at 350 degrees for 35 to 45 minutes. Serves 6.

 

Muffin-Tin Pizza Loaves
Shelley Turner of Boise, Idaho shared this delicious recipe with us. She writes, "It's a delicious twist on meatloaf that your whole family will love!"

1 egg, beaten
1/2 c. pizza sauce
1/4 c. seasoned dry bread crumbs
1/2 t. Italian seasoning
1-1/2 lbs. ground beef
1-1/2 c. shredded mozzarella cheese
Optional: additional pizza sauce, warmed

In a large bowl, combine egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill centers with cheese. Bake, uncovered, at 375 degrees for 15 to 18 minutes, or until meat is no longer pink. Serve immediately with pizza sauce, if desired. Makes 12 servings.

 

Butterscotch Brownies
Alice Flood of Dallas, Texas shared this favorite recipe with us. She writes, "The brown sugar gives the brownies an extra-rich butterscotch flavor."

1/4 c. butter
1 c. brown sugar, packed
1 egg, beaten
3/4 c. all-purpose flour
1 t. baking powder
1/2 t. salt
1/2 t. vanilla extract
1/2 c. chopped nuts

Melt butter in a small saucepan over low heat; remove from heat. Stir in brown sugar until dissolved; set aside to cool to room temperature. Blend in egg; add flour, baking powder and salt, mixing well. Stir in vanilla and nuts; spread in a greased 8"x8" baking pan. Bake at 350 degrees for 25 minutes; cool. Makes 9.

 

---

Want to learn more about Meals in Minutes, 10th Anniversary Edition or add it to your cookbook collection? Click below!

 

---

Want to Eat More Veggies This Week?

This week's Menu of the Week comes from our brand new cookbook, Fresh from the Farmstand! We love shopping the market and finding produce that's sold by the folks who grew it.

These early morning trips were the inspiration for this cookbook, and while we can't always have tomatoes at their July-perfection, we can always be inspired. Whether you shop at the farmers' market, in your backyard garden or at the grocery store, Fresh from the Farmstand is a great cookbook to have on hand when you want to enjoy the freshest of the season.

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 Fresh from the Farmstand !

 

Hearty Beef, Barley & Kale Soup
Jane Hebert of Smithfield, Rhode Island shared this recipe with us. She writes, "This is my friend Josephine’s most favorite soup...sure to become one of your favorites too!" We love finding new ways to use this hearty green. It adds so much color and flavor to this soup.

1 T. oil
1 lb. lean boneless beef, diced
2/3 to 1 c. onion, chopped
6 c. beef broth
2 c. carrots, peeled and diced
1/2 c. pearled barley, uncooked
1 t. dried thyme
Optional: 1/2 t. salt
1 lb. kale, trimmed and chopped
8-oz. pkg. sliced mushrooms

Heat oil in a large heavy soup pot over medium-high heat. Add beef and onion; cook until beef is  browned. Drain; add broth, carrots, barley, thyme and salt, if using. Bring to a boil. Reduce heat; cover and simmer for one hour, or until beef and barley are tender. Meanwhile, in a steamer basket over boiling water, steam kale for 5 minutes, until bright green; drain. Add kale and mushrooms to soup pot; return to a boil. Reduce heat; cover and simmer for another 5 to 10 minutes, until kale and mushrooms are tender. Serves 4 to 6.

 

Chicken-Broccoli Rotini Salad
This delicious salad was contributed by Debbie Cutelli of Saint Louis, Missouri. She says it's always popular at ladies’ luncheons and showers. We love the versatility of the recipe...toss in your favorite veggie and make it your own. Double the dressing recipe, if needed.

2-1/2 c. rotini pasta, uncooked
2 c. cooked chicken, cubed
1/2 c. Italian salad dressing
2 c. broccoli, cut into bite-size flowerets
1/2 c. red pepper, chopped

Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, mix pasta with chicken and Italian salad dressing. Cover and refrigerate for one hour. Add broccoli, red pepper and Parmesan Dressing; toss to mix. Cover and refrigerate until serving time. Makes about 6 servings.

Parmesan Dressing:

1 c. grated Parmesan cheese
1/2 c. olive oil
2 T. lemon juice
1/8 t. dried basil

In a bowl, whisk all ingredients together.

 

Cherry Tomato Meatballs
Deborah Rice of Louisville, Kentucky sent us this recipe. We love the sweet surprise inside each one! Deborah writes, "When the cherry tomatoes come in, they really come in! We really enjoy them hidden inside our favorite meatballs. Use about 11 cups of your own homemade spaghetti sauce, if you prefer." 

3 lbs. lean ground beef
2 c. cracker meal or Italian-flavored dry bread crumbs
5 T. zesty Italian salad dressing mix
1-oz. pkg. onion soup mix
1 clove garlic, chopped
1 egg, beaten
2 T. milk
3 28-oz. jars spaghetti sauce
1 to 2 T. olive oil
1 lb. cherry tomatoes

Place beef in a large bowl; add cracker meal or bread crumbs, mixes and garlic. Mix into beef, using your fingers. Whisk egg and milk together; add to beef mixture and work through. In a large saucepan over medium-low heat, bring spaghetti sauce to a simmer. Heat oil in a separate large skillet over medium heat. While oil is heating, roll some of the beef mixture generously around each tomato. Add meatballs to skillet and brown on all sides. As each meatball browns, transfer it to spaghetti sauce. Continue rolling tomatoes in beef mixture and browning. Once all the meatballs have been added to sauce, simmer for 15 to 20 minutes. If there are leftover tomatoes, cut them in half and add to simmering sauce. If some of beef mixture is left over, form into meatballs, brown on all sides and add to sauce. Makes 8 to 10 servings.

 

Southwestern Smothered Potato Chips
This clever recipe combines flavors we love in a whole new way. Thanks to Andrea Durante of Hopedale, Massachusetts, who shared it with us. She writes, "I put this recipe together for a game-day party...it was quite a hit!"

6 potatoes, sliced lengthwise 1/8-inch thick
1/2 t. salt
2 T. olive oil
1/2 c. red onion, chopped
1 c. shredded Monterey Jack cheese
1 c. guacamole
1 c. salsa

Arrange potato slices in a single layer on a lightly greased baking sheet. Sprinkle with salt; drizzle with oil. Broil under low heat for about 10 minutes, until crisp but not burnt, checking often. Remove from oven. Sprinkle chips evenly with onion and cheese. Bake at 350 degrees for 5 minutes, until cheese is melted. To serve, top with dollops of guacamole and salsa. Serves 4 to 6.

 

Carrot-Zucchini Bars
Suitable for breakfast or dessert, this recipe from Lee Mendoza of Oakwood, Ohio is perfect for when you're overrun with zucchini...you might even look forward to a bumper crop! Lee writes, "My grandmother used to make these bars with vegetables from her own garden and they were oh-so yummy. We kids loved to go to Grandma’s because she always made something good for us. I have made these many times for my children and my grandchildren."

1-1/2 c. all-purpose flour
3/4 c. brown sugar, packed
1 t. baking powder
1/4 t. baking soda
1/2 t. ground ginger
2 eggs, lightly beaten
1-1/2 c. carrots, peeled and shredded
1 c. zucchini, peeled and shredded
1/2 c. raisins
3/4 c. chopped walnuts
1/2 c. oil
1/4 c. honey
1 t. vanilla extract

In a large bowl, combine flour, brown sugar, baking powder, baking soda and ginger. In a separate large bowl, stir together remaining ingredients. Add carrot mixture to flour mixture; stir just until combined. Spread batter in an ungreased 13"x9" baking pan. Bake at 350 degrees for about 25 minutes, until a toothpick inserted in center tests clean. Cool on a wire rack. Frost with Citrus Cream Cheese Frosting. Cut into bars. Store, covered, in the refrigerator. Makes 3 dozen.

Citrus Cream Cheese Frosting:

8-oz. pkg. cream cheese, softened
1 c. powdered sugar
2 T. orange juice

Combine ingredients in a bowl. Beat with an electric mixer on medium speed until fluffy.

 

---

Want to learn more about Fresh from the Farmstand or
add it to your cookbook collection? Click 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.

 

---

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!

 

---

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.

 

---

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

 

---

New for Your Collection!

If you're a member of our Circle of Friends email club, you've already seen our two newest titles in our handy, take-along, purse-size cookbook series, Our Favorite Recipes. If not, today might be your first look...two sample recipes plus a video tour below!

 

This first recipe is from Our Favorite Game-Day Recipes and is sure to be a crowd-pleaser for the big game coming up!

Cranberry Cocktail Sausages

16-oz. can whole-berry cranberry sauce
1/3 c. seedless raspberry jam
1 t. cornstarch
1/2 t. hot pepper sauce
2 14-oz. pkgs. mini smoked sausages
Optional: sliced green onion

Mix together all ingredients except green onion in a large saucepan over medium-high heat; stir frequently until simmering. Reduce heat to low. Cook, uncovered, for 15 minutes, stirring occasionally, until sausages are heated through. Place in a serving dish and sprinkle with green onion, if desired. Serves 6 to 10.

 

If you've ever wanted a treat (or a meal!) that satisfies without leaving leftovers for days, Our Favorite Recipes for One or Two is just what you've been hoping for. The dessert below would be delicious for sharing with your sweetie!

Mocha Mousse
 

1 c. semi-sweet chocolate chips
3 T. powdered sugar
3 T. brewed coffee
3 egg yolks
1-1/4 c. whipping cream, whipped

Melt chocolate over hot water in a double boiler. Add sugar and coffee; stir in egg yolks, one at a time. Stir until mixture thickens; remove from heat and let cool. Add whipped cream to chocolate mixture, blending well. Spoon into 2 serving dishes; cover and refrigerate one hour. Serves 2.

 

---

Share these recipes and video with a friend...just click the buttons below!

Simplify Your Family's Mealtime!

This week's Menu of the Week comes from our cookbook, Slow-Cookers, Casseroles & Skillets, a collection of family-favorite recipes cooked in these easy ways! Divided into three big sections, each includes recipes that take Just 5 Ingredients, Easy Family Meals and One-Dish Dinners...mealtime has never been easier!

With recipes focused on mains, sides, soups and sandwiches, it's sure to have something to tempt your tummy at any time of year. 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 Slow-Cookers, Casseroles & Skillets!

 

John's Spinach & Red Pepper Chicken
From the 5-Ingredient recipe chapter of the Casseroles section, this recipe was originally shared by Michelle Johnson of Drexel Hill, Pennsylvania. She writes, "My brother-in-law's cousin John shared this recipe with me...it's a keeper! I like to prepare this casserole in the morning, pop it in the fridge and bake it when I come home from work."

6 boneless, skinless chicken breasts
12-oz. jar roasted red peppers, drained
10-oz. pkg. frozen chopped spinach, thawed and drained
8-oz. pkg. shredded Italian cheese blend
8-oz. bottle Italian salad dressing
cooked rice or pasta

Place chicken breasts between 2 pieces of wax paper and pound to flatten. Lay chicken in a lightly greased 13"x9" baking pan. Arrange peppers on top of chicken; layer with spinach and cheese. Pour dressing over top. Cover and refrigerate for one to 8 hours. Bake, uncovered, at 350 degrees for 30 minutes. Serve over cooked rice or pasta. Makes 6 servings

 

Mom's Mini Reubens
Cheryl Breeden of North Platte, Nebraska writes that this was always her mom's favorite recipe during football season. She continues, "It's so yummy, easy and fun for guests to fix their own mini sandwiches...even if our team lost, dinner was always a winner!" Thanks for sharing it, Cheryl...we love it any time of year!

2 16-oz. pkgs. shredded Swiss cheese
8-oz. bottle Thousand Island salad dressing
32-oz. pkg. refrigerated sauerkraut, drained and chopped
1/4 to 1/2 lb. deli corned beef, chopped
Optional: 1 t. caraway seed
1 to 2 loaves party rye
Garnish: dill pickle slices

Put all ingredients except party rye and pickles in a slow cooker. Cover and cook on low setting for about 4 hours, or until mixture is hot and cheese is melted. Stir to blend well. To serve, arrange party rye slices and pickles on separate plates around slow cooker. Makes 10 to 12 servings.

 

Country Fried Pork Chops
Gladys Pilch of Sylva, North Carolina, writes about her recipe, "These pork chops are so easy to fix, no wonder they're a favorite of mine! I serve them over buttered egg noodles, followed by hot cinnamon applesauce and cookies for dessert." Sounds yummy to us...thanks for sharing, Gladys!

4 pork chops
4-oz. can sliced mushrooms, drained
1/2 to 1 T. shortening
10-3/4 oz. can cream of celery soup
1/2 c. water
1/4 t. dried thyme
6 pearl onions
1 c. carrots, peeled and sliced

In a skillet over medium-high heat, brown pork chops and mushrooms in shortening. Drain; stir in soup, water and thyme. Add onions and carrots. Cover and cook over low heat for 45 minutes, or until tender. Stir occasionally. Serves 4.

 

Hearty Pierogie Casserole
This comforting casserole was shared with us by Sheryl Maksymowski of Grand Rapids, Michigan. She writes, "I have been making this casserole for nearly 25 years and my family's faces still light up every time I make it. It really sticks to your ribs and is so very easy!"

2 to 3 16.9-oz. pkgs. frozen favorite-flavor pierogies
1-1/2 to 2 lbs. smoked pork sausage, sliced into bite-size pieces
26-oz. can cream of mushroom soup
3-1/4 c. milk
2 to 3 c. shredded Cheddar cheese

Bring a large saucepan of water to a boil; add pierogies and sausage. Cook for 5 to 7 minutes, until pierogies float; drain. Arrange mixture in a 13"x9" glass baking pan that has been sprayed with non-stick vegetable spray. Blend soup and milk; pour over top. Top with cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes, or until soup is bubbly and cheese is lightly golden. Let stand for about 5 minutes before serving. Makes 8 servings.

 

---

Want to learn more about Slow-Cookers, Casseroles & Skillets
or add it to your cookbook collection? Click below!

---

Make Any Meal a Special Occasion!

This week's Menu of the Week comes from 101 Easy Entertaining Recipes, a cookbook that's bound to become your go-to for parties and get-togethers, if it's not already!

While there are plenty of dishes perfect for sharing with friends, you'll also find dozens that need no occasion at all. We've picked some of our favorite recipes from this book and, as in all book in our 101 series, each has a color photo to go along with it.

 

Working Moms’ Cheese Ball
Shared by Vickie Garlitz of Edmond, Oklahoma, this has become one of our favorites to take along to potlucks and church suppers. She writes, "This is easy, quick and tastes great! Use whatever flavor of cream cheese you have in the fridge...dill, garlic, onion & chive are all tasty."

2  8-oz. containers flavored
    spreadable cream cheese
1/2 to 1 c. mixed shredded
    cheese
Optional: hot pepper sauce
    to taste
1/2 to 3/4 c. finely chopped
    pecans
Garnish: whole pecans,
    assorted crackers and
    cut-up vegetables

Blend cream cheese and shredded cheese in a medium bowl; add pepper sauce, if desired. Form into a ball and roll in chopped pecans. Wrap in plastic wrap; refrigerate for one hour before serving. Garnish with whole pecans; surround with crackers and vegetables to serve. Makes 3 to 4 cups. 

 

Cheese Straws
Cindy McKinnon of El Dorado, Arkansas sent us this recipe, along with this note, "This is my Aunt Sister’s famous signature recipe. She passed away several years ago, yet she is still remembered as being an awesome cook." If you don't have a cookie press, just pat into crackers...so tasty served alongside soup or salad!

16-oz. pkg. shredded sharp
    Cheddar cheese,
    at room temperature
1-1/4 c. margarine, softened
3 c. all-purpose flour
1 t. cayenne pepper
1 t. salt

Combine all ingredients together in a large bowl. Mix well, using your hands. Spoon dough into a cookie press with a star tip. Press dough in strips onto ungreased baking sheets; cut strips 3 inches long. Bake at 350 degrees for 12 to 15 minutes, or until orange on bottom and around edges. Cool on wire racks; store in an airtight container. Makes 3 to 4 dozen. 

 

Chicken Ranch Quesadillas
This recipe was shared by Gretchen Brown of Forest Grove, Oregon. For family dinners, it's easy to serve everyone their own and to make it an easy-to-handle party snack, slice each quesadilla into 8 mini wedges.

1/2 c. ranch dip
8  8-inch flour tortillas
1 c. shredded Cheddar
    cheese
1 c. shredded Monterey
    Jack cheese
10-oz. can chicken,
    drained
1/3 c. bacon bits
Optional: salsa

Spread 2 tablespoons dip on each of 4 tortillas. Top each with one-quarter of the cheeses, chicken and bacon bits. Top with remaining tortillas. Place each tortilla stack in a lightly greased non-stick skillet or griddle over medium-high heat until lightly golden; turn carefully and cook until cheese is melted. Let stand for 2 minutes; slice into wedges. Serve with salsa, if desired. Serves 4. 

 

Yummy Ham Sandwiches
Beth Cavanaugh of Westerville, Ohio shared this recipe with us. it's a nothing-to-it recipe that’s always welcome at mealtime or any carry-in dinner or potluck.

6-lb. bone-in ham
8-oz. jar mustard
16-oz. pkg. brown sugar
24 dinner rolls, split

Place ham in a large slow cooker; cover with water. Cover and cook on low setting for 8 to 10 hours, until ham is very tender. Drain; let cool. Shred ham and return to slow cooker; stir in mustard and brown sugar. Cover and cook on low setting just until heated through. Serve on rolls. Makes 24 mini sandwiches.

 

 

 

---

Want to learn more about 101 Easy Entertaining Recipes?

It was featured as Cookbook of the Week (bonus recipe!)
or you can view it on our site.

Click below to add it to your collection...it's half price all this week!

 

---

Share this week's Menu of the Week with a friend!

Ready to Celebrate?

Friends, we have some news.

Tomorrow is DECEMBER FIRST!

We can't believe it either, but we know that this new month will be a flurry of activities including shopping, wrapping and (our favorite!) celebrating with family & friends.

Is there a special party you host or attend every year? Maybe your family gets together on Christmas Eve for a supper of appetizers and desserts?

No matter what your traditions are, they're bound to include special dishes for the merry-making...those are the recipes we're rounding up today!

What's YOUR favorite PARTY FOOD recipe? 
Share 'em all in today's Recipe Round-Up!

Here's a soup recipe to inspire you from 101 Christmas Recipes,
our Cookbook of the Week!

Cranberry & Blue Cheese Ball
Thanks to Kristie Rigo of Friedens, Pennsylvania, who shared this recipe with us! It's so yummy, super-easy to make and perfect for the holidays.

8-oz. pkg. cream
    cheese, softened
1 c. sharp white Cheddar
    cheese, shredded
4-oz. container crumbled
    blue cheese
6-oz. pkg. sweetened
    dried cranberries
assorted crackers

Place all ingredients except crackers into a food processor; process until well combined. Shape cheese mixture into a ball on a length of plastic wrap; wrap well and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with assorted crackers. Makes about 3 cups.

 

---

Link up your favorite PARTY FOOD recipe 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.

---

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

It Makes Everything Better!

Whether you enjoy it alongside your breakfast, on your sandwich at lunch, wrapped around your dinner or sprinkled on top of just about anything, BACON makes everything better, doesn't it?

Today's Recipe Round-Up is gathering up your best recipes using bacon, whether savory OR sweet and for any meal of the day! So tell us...

What's YOUR favorite recipe using BACON? 
Share 'em all in today's Recipe Round-Up!

Here's a warm dip recipe to inspire you from 101 Easy Entertaining Recipes...
taken along to any get-together or party, it's sure to be a hit! 

Bacon-Horseradish Dip
Thanks to Kathy Grashoff of Fort Wayne, Indiana for sharing this recipe!

3 8-oz. pkgs. cream
    cheese, softened
12-oz. pkg. shredded
    Cheddar cheese
1 c. half-and-half
1/3 c. green onion, chopped
3 cloves garlic, minced
3 T. prepared horseradish
1 T. Worcestershire sauce
1/2 t. pepper
12 slices bacon, crisply cooked
    and crumbled
bagel chips or assorted crackers

Combine all ingredients except bacon and chips or crackers in a slow cooker. Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 2-1/2 hours, stirring once halfway through. Just before serving, stir in bacon. Serve with bagel chips or crackers. Makes 7 to 8 cups.

---

Link up your favorite BACON recipe 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.

---

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

To Market, To Market This Week!

This week's Cookbook of the Week couldn't be more perfect for this time of year! Filled with fresh recipes you can whip up after a trip to the market plus year 'round favorites, it also includes tips for summertime fun, flea-market ideas and so much more.

Let's take a peek inside...

Farmers' Market Favorites!

With chapters ranging from breakfast and snacks to mains, sides, salads and more, there's something here for any time of day!

Here's a recipe from our friend Wendy Lee Paffenroth - another one! - that's just a sample of the kinds of yummy summer recipes you'll find inside.

Market Veggie Triangles

2 to 3 cucumbers, chopped
8-oz. pkg. cream cheese, softened
1/4 c. mayonnaise
1 T. lemon juice
1/8 t. hot pepper sauce
1/2 c. red pepper, chopped
1/4 c. onion, finely chopped
1/4 c. green olives with pimentos, finely chopped
1 T. fresh parsley, chopped
salt and pepper to taste
12 slices wheat or pumpernickel bread, crusts trimmed
Garnish: green olive or cucumber slices

Place cucumbers in a strainer for 15 to 20 minutes to allow liquid to drain. Combine remaining ingredients except bread and garnish in a bowl. Stir until well blended. Add drained cucumbers; stir again. Refrigerate, covered, for 2 to 3 hours. Slice bread into triangles. Spread with cucumber mixture. Garnish as desired. Makes 4 dozen.

Sounds so tasty, doesn't it? If you're in the mood for something warmer, check out Susan's Vegatable Lasagna...it's another winner from Farmers' Market Favorites!

This week's Cookbook of the Week not only features market-fresh family favorites, it also includes over 200 tips for everything from shopping for the best of the season and tending your own garden to whipping up little touches to make meals extra special.

You'll also find ideas like these for making something fun
from your flea-market finds! Click any image to view larger.

Keep fruit dip chilled in a vintage pie plate filled
with crushed ice. Nestle a bowl into the ice to
keep the dip chilled…country style!

 

 

A wire basket once used for canning jars is easily
turned into a silverware caddy. Mason jars can be
filled with silverware, while a thermos of blooms
sits nicely in the middle.

 

 

Transform a vintage vent cover into a terrific
recipe sorter. Find a vent with a back flap that
can become a stand when it’s pulled out. Then,
with a little cleaning and a fresh coat of paint,
it’s ready to hold your favorite recipe cards. 

Stay tuned all this week for more goodies from Farmers' Market Favorites. Feel free to share this post with a friend...the buttons below make it easy!

Rounding Up Potluck Favorites!

Whether hosted between friends, at church or at work, some of our
favorite recipes have been shared again and again at potlucks!

Do YOU have a tried & true potluck pleaser?
Share it in today's Recipe Round-Up!

Here's one to inspire you from Come On Over,
this week's Cookbook of the Week!

Crowd-Pleasing Potato Pizza
Shared with us by Marshall Williams of Westerville, Ohio, this recipe feeds a crowd but you might want to make two...the slices disappear quickly!

3 potatoes, peeled and cubed
10-oz. tube refrigerated pizza crust
1/4 c. milk
1/2 t. salt
1-lb. pkg. bacon, diced
1 onion, chopped
1/2 c. red pepper, chopped
1-1/2 c. shredded Cheddar cheese
1-1/2 c. shredded mozzarella cheese
Optional: sour cream

Place potatoes in a large saucepan; barely cover with water. Boil until tender, about 20 to 25 minutes; drain and set aside. Flatten pizza dough on an ungreased 14" pizza pan; pinch edges to form a rim. Prick dough with a fork; bake at 350 degrees until golden, about 15 minutes. Cool on a wire rack. Transfer potatoes to a mixing bowl; add milk and salt. Mash until smooth; spread over crust. Slightly brown bacon; add onion and pepper and cook until tender. Drain and spread over potatoes. Sprinkle with cheeses; bake at 375 degrees for 20 minutes. Cut into wedges to serve; spread with sour cream, if desired. Makes 8 servings.

Link up YOUR favorite potluck recipes below and,
if you're joining this hop, link back here
by using our handy button below.

Want to add this hop to your OWN blog?

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

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

Come On Over This Week!

Whether it's a special occasion like a bridal or baby shower, a gathering of friends & family to celebrate the holidays or just a casual get-together with neighbors, entertaining is something we love to do! At its heart, parties don't have to be fancy or stuffy...it's just good food and good company coming together, right?

This week's Cookbook of the Week is not only a great one to keep on hand for weeknight dinners and weekend brunches, it's bound to come in handy the next time you want to say Come On Over!

Let's take a look inside...

Click to view larger.

As you can see from chapters like Breezy Breakfasts and Desserts in a Dash, Come On Over is aimed at keeping entertaining simple. It's filled with dishes that'll impress, like the one we're giving you today. It's from the chapter called Appetizers 1-2-3 and we know you'll enjoy sharing it...and tasting it too!

Cream Cheese Terrine
This party-perfect recipe was shared with us by Amy Palsrok of Silverdale, Washington. She writes, "This is also known as $20 dip to my friends & family because it looks (and tastes!) like it’s from a gourmet store. Serve with shaped crackers for the most impressive display."

4 8-oz. pkgs. cream cheese, softened and divided
2 cloves garlic, chopped
1/8 t. dried basil
7-oz. pkg. sun-dried tomatoes
3 T. green onion, sliced
1/8 t. dried parsley
4-oz. pkg. crumbled blue cheese
1/2 c. sliced almonds
7-oz. jar basil pesto

Combine first package cream cheese and garlic; spread into a plastic wrap-lined 8"x4" loaf pan. Sprinkle with basil; set aside. Mix second package cream cheese with tomatoes and green onion; spread over first layer. Sprinkle with parsley; set aside. Stir third package cream cheese with blue cheese and almonds; spread over tomato layer. Set aside. Combine remaining package cream cheese and pesto; spread over blue cheese mixture. Cover and refrigerate for at least one hour; remove to serving platter by gently pulling up on plastic wrap, invert onto platter and peel away plastic wrap. Serves 12.

 

Here's a fun (and easy!) tip
from Come On Over:

When setting the table with stemmed
glasses, open up colorful napkins,
gather each in the middle and slip them,
center down, into each glass...an instant
dress-up for the table!

Stay tuned all week long for more recipes and tips from our Cookbook of the Week.

 

Your turn: What's YOUR go-to party recipe?

Feel free to share this any way you like!

70,000 Fans...Chapter 5 is HERE!

Thanks to all of YOU who've joined us on our
Page on Facebook...we've met out next goal!

As our way of saying thanks, here's the next
chapter of our FREE Circle of Friends cookbook!

Click below to download to your computer, print, view on
your screen at full size or share with friends...enjoy!

25 Dips & Spreads Recipes

Did you miss any of the previous downloadable chapters?
Find all FOUR right here!

Share the goodies however you like!

Take a Dip in our Recipe Round-Up!

In celebration of the next chapter in our
FREE downloadable Circle of Friends cookbook...

we thought we'd round up YOUR best Dips & Spreads!

Whether it's your mom's famous cheese ball, a zesty 7-layer dip or
that buffalo chicken dip that you just can't stay out of, link it up below!

Have a favorite DIP or SPREAD recipe?
Link up with today's Recipe Round-Up!

Here's one to inspire you from our next chapter!

7-Layer Fiesta Dip

10-1/2 oz. can bean dip
2 avocados, halved, pitted and mashed
2 t. lemon juice
salt and pepper to taste
1 c. sour cream
1/2 c. mayonnaise
1-1/2 oz. pkg. taco seasoning mix
2 c. tomatoes, chopped
1 c. green onion, chopped
3.8-oz. can sliced black olives, drained
8-oz. pkg. shredded sharp
Cheddar cheese
tortilla or corn chips

Spread bean dip in the bottom of an ungreased 13"x9" glass serving dish. In a separate bowl, mix avocados, lemon juice, salt and pepper; spread over bean dip layer. In another separate bowl, blend together sour cream, mayonnaise and taco seasoning; spread over avocado layer. Layer with tomatoes, onion, olives and cheese; cover and chill. Serve with tortilla or corn chips. Makes 10 to 12 servings.

Link up YOUR dip & spread recipes below and,
if you're joining this hop, link back here
by using our handy button below.

Want to add this hop to your OWN blog?

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

 

 

If you haven't already, visit our Page on Facebook and click the LIKE button to help us get to 70,000 fans. That's when we'll release our 25 Dips & Spreads chapter for everyone!  CHAPTER 5 IS HERE!

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