Gooseberry Patch

Simmering Snacks to Share!

 

With all the festivities coming up this weekend, we like to have
a few goodies simmering away in the slow cooker for
family & friends to enjoy whenever the mood strikes.

Whether it's appetizers, dips, beverages or snacks in
YOUR slow cooker, we're rounding up all those
recipes to celebrate today! So tell us...

What's YOUR favorite
SLOW-COOKER ENTERTAINING recipe?
Share 'em all in today's Recipe Round-Up!

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Here's a recipe to inspire you from Comfort & Joy,
our Cookbook of the Week!

Slow-Cooker English Cider
Mary Ary of Lexington, Kentucky shared this recipe with us. She writes, "My family doesn’t think it’s Christmas ’til they have each had a cup (or 2!) of English Cider!"

1/2 c. brown sugar, packed
1-1/2 qts. cider
1 t. whole allspice
2 cinnamon sticks
2 t. whole cloves
1 orange, sliced and seeded

Combine ingredients in slow cooker. Spices can be placed in a tea strainer if preferred, or added loose. Cover and heat on low setting for 2 to 8 hours. Strain before serving if necessary. Makes 1-1/2 quarts.

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SLOW-COOKER ENTERTAINING recipe below
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A Savory Treat for Tomorrow!

Here's a recipe from Vickie & Jo Ann that's perfect
for using up any yummy leftovers tomorrow...
it's so easy and uses turkey, vegetables and stuffing
from your holiday meal.

Click below to watch the video and
keep reading to see how you can VOTE...

Right now you can help us WIN the video recipe contest at ifood.tv...click this link and then find the Main Dishes category.

See below, so you'll know what to look for...

First, click Main Dishes in the orange bar and then vote for
our soup video in the little box to the right...thanks in advance!

 

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Want to mix up a batch of this comforting soup for YOUR family?
The super-easy recipe is below.

Day-After-Thanksgiving Soup  

1 T. olive oil
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
salt and pepper to taste
1 bay leaf
2 qts. chicken stock
1-1/2 lb. cooked turkey, diced
2 T. fresh parsley, chopped
Optional: 1 c. frozen peas
4 to 6 c. prepared stuffing, warmed

Warm oil in a large stock pot over medium heat; add in carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add in bay leaf and stock; bring to a boil. Add turkey, reduce heat and simmer until vegetables are fully cooked, about 10 minutes. Stir in parsley and peas, if using. Remove bay leaf before serving. To serve, place a scoop of warmed stuffing into individual soup bowls. Ladle soup over stuffing in bowls. Serves 4 to 6.

 

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Happy Thanksgiving!

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Big on Flavor, Not Dishes!

This week, we're celebrating our cookbook, One-Pot Meals and,
in Monday's post, we shared all the different kinds of recipes
that make up this bestselling cookbook.

From stovetop to skillet, slow cooker to pressure cooker, microwave to grill, the recipes in our Cookbook of the Week deliver simplicity. They're easy to fix and don't leave you with a sink full of dishes either! So tell us...

What's YOUR favorite ONE-POT MEAL? 
Share 'em all in today's Recipe Round-Up!

Here's one to inspire you from the Dinner's in the Oven chapter of 
One-Pot Meals...it's wrapped in foil so clean up is a snap!

Swiss Bliss
This recipe was shared by Brenda Doak of Delaware, Ohio...she's a former member of our family here at Gooseberry Patch too! Brenda's had the recipe for over 30 years and says it's great with mashed potatoes.

2 lbs. beef chuck roast,
    cut into 4 to 6 pieces
1-1/2 oz. pkg. onion soup mix
16-oz. can chopped tomatoes,
    drained and 1/2 c. juice reserved
8-oz. pkg. sliced mushrooms
1/2 green pepper, sliced
1/4 t. salt
pepper to taste
1 T. steak sauce
1 T. cornstarch
1 T. fresh parsley, chopped

Arrange beef pieces, slightly overlapping, on a greased 20-inch length of aluminum foil. Sprinkle with onion soup mix; top with tomatoes, mushrooms, green pepper, salt and pepper. Mix together reserved tomato juice, steak sauce and cornstarch; pour over meat and vegetables. Fold aluminum foil up over all and double-fold edges to seal tightly. Place foil package in a baking pan. Bake at 375 degrees for 2 hours, until tender. Sprinkle with parsley. Serves 4 to 6.

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Flavor Without the Fuss!

We all love a yummy home-cooked meal, but it's even better when it doesn't create a sink full of dishes, right? From stockpots and skillets to slow-cookers and microwaves, there are so many recipes that have simplified the cooking without sacrificing that homestyle flavor...they were all our inspiration when creating this week's Cookbook of the Week.

Say hello to...

One-Pot Meals!

 

Let's take a look at the chapters inside...

Click to view larger.

Inside One-Pot Meals, you'll find that the chapters
are divided by cooking method...

Home on the Range features meals made in a skillet, stockpot or pressure-cooker. This is one of our only books to feature pressure-cooking!

In Dinner's in the Oven, we've gathered our favorite casseroles, along with recipes designed to be cooked in foil packets or roasting bags...even LESS mess to clean up!

Slow-Cooker Specials, as you might expect, offers slowly simmered meals that cook all day and are ready when you get home.

The chapter called Microwave Magic is at the other end of the spectrum...quick as a wink and dinner's done!

In Fired-Up Flavors, you'll find a collection of recipes to enjoy at home or fireside! Some of our favorite grilling recipes round out this chapter.

Some days you just don't want to cook, no matter how easy the recipe. The chapter called Cool as a Cucumber has simple salads that are hearty enough for dinner but don't need to be cooked.

We couldn't leave out the sweets, could we? Just Desserts offers recipes that'll bring your one-pot meal to a sweet ending.

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Here's a warm-you-to-your-toes soup recipe
from the Home on the Range chapter...

3-Bean Ravioli Minestrone
Shared by Staci Meyers of Cocoa, Florida, this meatless main dish is good AND good for you…replace the chicken broth with vegetable broth if you wish.

1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, sliced
2 cloves garlic, minced
1 T. olive oil
3 14-1/2 oz. cans chicken broth
10-oz. pkg. frozen baby lima beans
15-oz. can kidney beans, drained and rinsed
15-1/2 oz. can garbanzo beans, drained and rinsed
2 14-1/2 oz. cans diced tomatoes
2 t. Italian seasoning
1/2 t. salt
1 t. pepper
7-oz. pkg. mini cheese ravioli, cooked

Combine onion, carrots, celery, garlic and olive oil in a large stockpot. Sauté over medium-high heat for 10 minutes until tender, stirring often. Add broth, beans, tomatoes and seasonings. Reduce heat to medium; simmer for 20 minutes. Stir in cooked ravioli just before serving. Makes 4 to 6 servings.

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Along with over 200 recipes, One-Pot Meals also offers handy little charts that can help you make dinner from the simplest pantry staples. We've included a few here but there's one for every chapter!

Click the images to view them larger.

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November's Here!

We may only be a few days into the new month,
but we can't wait for Thanksgiving!

This month's FREE desktop wallpaper is a collection
of all of our feast favorites.

 

  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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Boo to YOU!

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It's a Virtual Halloween Party!

Hosting a Halloween party or attending a ghoulish gathering this weekend? We'd love to hear about what you're making, how the kids (or you!) are dressing up and how you decorated your house!

Leave your links, menus & costume details in the comments...
it'll be like having one BIG party!

Here's a quick & easy recipe that's just right for delighting
party guests, wrapping up for trick-or-treaters or
surprising co-workers during this spoooooky season.

For guaranteed giggles, add bug candies or spider sprinkles
to these yummy treats!

Tangled Web Rice Pops
You'll find the recipe and lots more in our Halloween bookazine, found wherever your favorite magazines are sold. Click here for a complete list.

3 T. butter
10-oz. pkg. marshmallows
6 to 7 c. crispy rice cereal
12 wooden craft sticks
6-oz. pkg. semi-sweet
    chocolate chips, melted
1/2 c. white chocolate
    chips, melted

Melt butter in a large saucepan over low heat. Add marshmallows; cook and stir until melted. Remove from heat; stir in cereal until well coated. Press evenly into a lightly greased 13" x 9" baking pan. Cool slightly; cut into 12 bars. Remove from pan and insert a stick in each, as shown; set on wax paper to cool. Dip in melted chocolate to coat; let cool slightly and drizzle with melted white chocolate. Immediately sprinkle with mini chips, if desired. Makes one dozen.

Okay...your turn!
How are YOU celebrating this weekend?
Link up your blog below or just leave us
a comment to join the party!

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Crafty Fall Fun!

Do you love decorating with pumpkins but don't want the mess of carving? We like to leave 'em natural but we recently ran across another crafty idea that we may just have to try!

 

Yarn-Wrapped Gourds & Pumpkins!

Shared by Jessica of Two Shades of Pink, this clever tutorial uses artifical pumpkins (so you can keep 'em for longer) but you could use your fresh-picked pumpkins too. As easy as it is fun, this idea is so simple, even the older kids could help!

Visit her blog for step-by-step instructions!

Thanks for sharing, Jessica...we can't wait
to see what you come up with next!

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Fall's Favorite Ingredient...Pumpkin!

Yesterday, we asked our fans on Facebook which favorite fall ingredient
we should gather up today...the runaway winner was PUMPKIN!

Whether you make muffins, pie, a cream-filled roll or another treat,
we're rounding up your recipes today. So tell us...

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

Here's one to inspire you from Autumn with Family & Friends,
our Cookbook of the Week.

Pumpkin Custard Crunch
This recipe was originally shared by Donna Borton of Columbus, Ohio. She writes, "I have made this festive dessert for years. I love pumpkin and make a lot of oatmeal desserts, and just came up with the combination. Try it plain or top it with vanilla ice cream like my husband does!"

29-oz. can pumpkin
3 eggs, beaten
2 t. pumpkin pie spice
1 t. cinnamon
14-oz. can sweetened
    condensed milk
1 c. milk
2 t. vanilla extract

Mix pumpkin, eggs and spices well; stir in condensed milk, milk and vanilla. Pour into a greased 13"x9" baking pan; spoon Crunch Topping over pumpkin mixture. Bake at 350 degrees for 45 to 60 minutes, until a knife comes out clean. Watch carefully so that topping doesn’t burn. Serve warm. Makes 9 to 12 servings.

Crunch Topping:

3 c. quick-cooking oats, uncooked
1 c. brown sugar, packed
1 c. all-purpose flour
1 t. cinnamon
1 c. walnuts or pecans, crushed
1 c. margarine, melted

Stir together oats, brown sugar, flour, cinnamon and nuts. Pour melted margarine over top; toss to mix.

 

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Get Together with Family & Friends!

While gatherings with family & friends happen all year 'round, it seems like this time of year kicks off the busiest season of big family dinners and get-togethers. This week's Cookbook of the Week captures over 200 of the best recipes for this social time of year and provides everything from homestyle dinners to enjoy on a weeknight to appetizers & desserts to take along and share with loved ones.

Your collection just isn't complete without our heartwarming cookbook... 

Autumn with Family & Friends!

Along with recipes to celebrate the season, we've also included a chapter of warm memories from friends all across the country...we love reading through these every year and getting in the spirit!

Let's take a look at the other chapters inside...

Come on Over is packed with dips, spreads, finger-foods and more...they're all great for snacking after the pumpkin patch or sharing with friends at a fall potluck!

 

A Country-Style Brunch features all our morning favorites...tasty to serve at your own family's table. Planning a get-together early in the day? These recipes have you covered.

 

The recipes in Chilly-Day Soup Suppers will warm you to your toes! Not just soups & stews but we've included tasty bread & muffin recipes here too.

 

Fix something from Quick & Easy Comfort Foods when you're short on time but don't want to sacrifice that homestyle flavor...most of these recipes cook up in less than an hour!

 

A Bountiful Fall Feast offers up all the traditional dishes plus some new twists on old favorites for Thanksgiving...perfect for any occasion when you're sitting down with the whole family.

 

The last two chapters, Favorite Fall Desserts and Treats & Sweets to Share are sure to tempt your sweet tooth. The first has desserts you make & serve to enjoy right away...the second is filled with goodies to make & give. They'll give you a jump-start on your holiday treats!

 

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Here's a recipe to try from Autumn with Family & Friends...
you'll find it in the Chilly-Day Soup Suppers chapter!

Slow-Cooker Steak Chili
Shared by Mignonne Gardner of Pleasant Grove, Utah, this recipe is perfect for cool fall evenings. She writes, "The aroma of chili fills my home while it simmers. It makes me giddy for Halloween!"

2 T. oil
2 lbs. beef round steak,
    cut into 1-inch cubes
1-1/2 c. onion, chopped
2 cloves garlic, minced
1-1/3 c. water, divided
1 c. celery, chopped
2 15-oz. cans kidney beans,
    drained and rinsed
2 14-1/2 oz. cans diced
    tomatoes
16-oz. jar salsa
15-oz. can tomato sauce
1-1/2 T. chili powder
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/8 c. all-purpose flour
1/8 c. cornmeal
Garnish: shredded Cheddar cheese, sour cream, crushed tortilla chips

Heat oil in a large sauté pan over medium heat; add meat, onion and garlic. Cook until meat is browned and onion and garlic are translucent. With a slotted spoon, remove meat and onion to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours. Shortly before serving time, place flour, cornmeal and remaining water in a small bowl and whisk until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired. Serves 8.

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A Spooky Surprise!

Want to dress up your desktop for Halloween?

Here's a BONUS wallpaper just for you!

 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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Let's Get Crafty for Harvest!

Welcome to another Friday Let's Get Crafty feature! Today, our celebration of our Cookbook of the Week continues...between the Home Sweet Homemade chapter and the clever tips sprinkled on every page, Homemade Harvest is stuffed FULL of crafty inspiration for this time of year.

 We're featuring 3 ideas from
this must-have book...enjoy!

Tin-Can Luminaries

You'll need:
tracing paper
clean, empty tin cans
    of various sizes
permanent marker
hammer and large nail
ruler
Optional: 16" craft wire
spray paint for metal
    surfaces in color of
    your choice
tealight candles

Trace fall patterns such as bats, leaves or pumpkin faces onto tracing paper that will fit tin cans. Cut out patterns and arrange on the cans; outline with a permanent marker. Fill each can with water and place in the freezer until water is completely frozen. Remove from freezer and punch dotted lines along designs using a hammer and nail. If hanging lanterns are desired, punch 2 holes in the rim of the can on opposite sides. Let ice melt and cans dry completely. For the optional handle, insert wire into the holes along the rim; twist ends to secure. Spray paint the outside of the cans and let dry. Place a candle in each can.

 

Sparkly Pumpkins

You'll need:
2 paintbrushes
craft glue
3 pumpkins
orange, red and clear
    craft glitter
brown acrylic paint
cake pedestals

Use a paintbrush to evenly apply glue over the surface of one pumpkin. Choose one glitter and sprinkle glitter over the glue, covering it completely. Repeat, using a different color of glitter for remaining pumpkins. Let dry for one hour; shake off excess glitter. Paint the stems with the brown acrylic paint and let dry. Arrange the pumpkins on cake pedestals for a festive centerpiece. 

 

Haunted House

You'll need:
pint-size paper
    milk carton
cardboard square
vanilla frosting
graham crackers
candy corn
black licorice
mini chocolate bars
candy pumpkins
ghost-shaped
    marshmallows

Clean out the milk carton with soapy water, rinse and let dry. Attach the milk carton to the cardboard square with a dollop of frosting; hold in place for 30 seconds. Use frosting to attach graham crackers to carton, breaking the crackers as needed to fit. To form the roof, turn 2 graham cracker rectangles on their sides and lean toward each other; secure to the carton with frosting. Cut a cracker square diagonally and attach each piece to the front and back of the roof. Use frosting to attach the remaining candy. Use candy corn as shingles and mini chocolate bars as doors and windows. Use black licorice to fill in the seams of the house and attach pumpkins and ghost-shaped marshmallows.

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A Fresh-Baked Round-Up!

Buttery cloverleaf rolls. Breakfast-ready blueberry muffins.
Spicy pumpkin bread. Your famous banana-nut loaves.

We all have our favorite bread or muffin recipe and whether you bake it in a big round right on the rack or make mini muffins perfect for popping, today's the day we're rounding 'em up! So tell us...

What's YOUR favorite BREAD OR MUFFIN recipe? 
Share 'em all in today's Recipe Round-Up!

Here's one to inspire you from
our Cookbook of the Week !

Scrumptious Pumpkin Bread
Shared with us by frequent contributor, Amy Hunt of Traphill, North Carolina, this recipe is a keeper, especially for this time of year. She writes, "My husband and newphews love pumpkin rolls and this is an easy version of that famous fall treat."

1 c. canned pumpkin
1 c. plus 2 T. sugar,
    divided
1/2 c. brown sugar,
    packed
4 egg whites, divided
1/2 c. fat-free milk
1/4 c. canola oil
2 c. all-purpose flour
2-1/2 t. baking powder
2 t. pumpkin pie spice
1/4 t. salt
1 c. walnut pieces
8-oz. pkg. Neufchâtel
    cheese, softened

Combine pumpkin, one cup sugar, brown sugar, 3 egg whites, milk and oil in a large bowl. In a separate bowl, sift together flour, baking powder, pumpkin pie spice and salt; stir into pumpkin mixture just until moistened. Stir in walnut pieces. Blend together Neufchâtel cheese, remaining sugar and egg white until smooth. Spoon half the pumpkin mixture into a greased 9"x5" loaf pan. Spoon Neufchâtel cheese mixture over pumpkin layer; cover with remaining pumpkin mixture. Bake at 350 degrees for one hour, or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove bread from pan to a wire rack to finish cooling. Makes one loaf.

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Make It a Homemade Harvest!

There's SO much to keep us busy during these beautiful Fall days and we hope you're enjoying every moment. No matter where we roam however, we all love coming back to our own cozy homes, don't we?

This week's Cookbook of the Week is all about celebrating the harvest season at home. Whether you like to stoke up a crackling fire or lay a favorite quilt across your lap, settle into a comfy chair with a a good book or maybe stitch up a little embroidery project, we know you'll find some inspiration in...

Homemade Harvest!

With a bushel of recipes just right for this time of year, memories that'll warm your heart, a whole chapter of Autumn crafts and tips to add cozy touches to your home, this cookbook is sure to brighten up Fall!

Let's take a look inside...

With 10 chapters in all, they cover all your favorites kinds of recipes, plus bonus goodies like Campfire Classics, filled with open-air favorites, and Homestyle Halloween with lots of spooky & fun treats to celebrate, Homemade Harvest is so much more that just a regular cookbook.

You'll even get some canning & preserving recipes in Harvest Pantry, not to mention the fair-food-inspired recipes in Fall Festival Favorites.  Old-Fashioned Memories and the craft chapter, Home Sweet Homemade, are terrific chapters to book-end all the goodies in the middle!

Want to hear even more about the chapters inside?
Vickie takes you on a tour...watch our video below!

Here's a recipe from the Farmhouse Breakfast chapter.
We hope you and your family will enjoy it!

Make-Ahead Pumpkin Pie French Toast
This recipe was shared by Jennifer Yandle of Indian Trail, North Carolina...thanks, Jennifer! She writes, "I combined several different French toast recipes to suit my family’s tastes. They love anything with pumpkin, so the pumpkin pie spice was a must. It’s a great Sunday morning breakfast…it can bake while you get ready for church. It’s also super-easy for husbands to whip up so Mom can sleep in just a bit on Saturday morning!"

1 loaf French, Italian, challah
    or Hawaiian bread, cut into
    1-inch slices
3 eggs, beaten
1/2 c. egg substitute
1 c. half-and-half
1-1/2 c. milk
1/4 t. salt
1 t. vanilla extract
1 T. pumpkin pie spice
1/2 c. brown sugar, packed
1 to 2 T. butter, sliced

Arrange bread slices in the bottom of a greased 13"x9" baking pan. Whisk together eggs, egg substitute, half-and-half, milk, salt, vanilla and spice.
Stir in brown sugar; pour mixture over bread slices. Refrigerate, covered, overnight. Dot top with butter and bake, uncovered, at 350 degrees for 40 to 45 minutes. Serves 8.

 

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What's YOUR Favorite Magazine?

We're so excited to be part of this month's edition
of MaryJanesFarm magazine and we even
have a few copies to SHARE!

To enter this fun little giveaway, leave us a comment below, telling us what YOU love about your favorite magazine! We'll choose 5 folks at random to win a FREE copy...ready? Go!

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Congratulations to our winners!

Susan S.
Stephanie M.
Kelly V.
Karen H.
Susan W.

All winners have been notified by email.
Thanks to everyone who entered!

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Brand New & Full of Photos!

There are days when you want something hot & hearty but don't have time to cook and then there are other days that you'd like to start something baking that you know will be worth the wait.

No matter whether you have time to spend in the kitchen or not, this week's Cookbook of the Week has a stick-to-your-ribs recipes that you'll love serving to your family...and don't count on leftovers either!

Brand new this season, we're excited to introduce you to...

101 Hearty Recipes!

Each of the four chapters inside is based on
a different theme...let's take a look.

Fun & Filling is packed with party food like crowd-pleasing appetizers, plus main dishes to feed a crowd...there are even some no-bake desserts that will be a hit!

In Speedy & Satisfying, you'll find mains, sides and salads that'll keep your family satisfied, but come together in a snap...30 minutes or less!

Casual & Comforting offers slowly-simmered dishes that are baked until bubbly and guaranteed to be worth the wait.

What makes a hearty meal even better? Dessert, of course...and that's what you'll find in Baked & Buttery! All your favorites from pies, cakes and cookies to a few other baked goods like homemade buttermilk biscuits.

 

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Here's a Speedy & Satisfying recipe that we have enjoyed at many potlucks here at Gooseberry Patch...we think your family will love it too! 

Farmhouse Chicken Bake
From Vickie's kitchen...the cheesy goodness is irresistible!

8-oz. pkg. elbow macaroni,
    uncooked
4 green onions, sliced
2 T. butter, melted
    and divided
2 T. all-purpose flour
1-1/2 c. milk
1/2 c. chicken broth
4 c. cooked chicken,
    cubed
salt to taste
1/4 t. pepper
1/2 t. dried thyme
1 c. shredded Cheddar cheese
1 c. frozen peas, thawed
8 slices bacon, crisply cooked and crumbled
1 c. dry bread crumbs

Cook macaroni according to package directions; drain. Meanwhile, in a skillet over medium-low heat, cook onions in one tablespoon melted butter for one minute. Stir in flour until smooth. Gradually stir in milk and broth, cooking and stirring until slightly thickened. Stir in chicken, seasonings, cheese, peas and bacon. Mix in macaroni. Spoon into a greased 3-quart casserole dish. Combine bread crumbs with remaining butter; sprinkle over top. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until golden. Serves 6.

 

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Want to see which recipes our
Early Bird Reviewers tried?

Click the links below!

Well-Seasoned Life

Goodeness Gracious

Not Quite June Cleaver

The Jolly Bee

Heartfelt and Homemade

SusieQTPies Scraps of Life

Delightful Country Cookin'

Homesteader's Heart

Mommy's Kitchen

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Welcome October!

It's the season of falling leaves, fat pumpkins
and cool, crisp afternoons...we love this time of year!

Dress up your desktop with this month's FREE wallpaper!

 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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Cobblers, Crisps and Crumbles...Oh My!

Cobbler. Crisp. Crumble. Buckle. Brown Betty.
Strudel. Slump. Fool. Pandowdy. Kuchen.

No matter HOW you bake your favorite fruits when the weather turns chilly,
we'd be happy to sit down & enjoy some with a cup of coffee or tea.

(We might even ask for seconds!)

So, which are YOUR favorite recipes
for these baked, fruity desserts?
Share 'em all in today's Recipe Round-Up!

Here's one to inspire you from our Cookbook of the Week,
Taste of Autumn...enjoy!

Apple Strudel
This recipe was shared by Connie Magee of Dagsboro, Delaware. While a traditional strudel involves wrapping a fruit filling in pastry dough, this version is quick & easy and captures all the flavors!

8 apples, peeled, cored and sliced
cinnamon-sugar to taste
1/2 c. butter
1 c. sugar
1 t. baking powder
1 c. all-purpose flour
1/2 t. salt
1 egg

Place a thick layer of apples in a buttered 13"x9" baking dish. Sprinkle with cinnamon-sugar; dot with butter. Mix together sugar, baking powder, flour, salt and egg until crumbly; sprinkle over apples and bake at 350 degrees until golden. Serves 16 to 20.

 

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