While back-to-school is an exciting time for families, the schedule adjustments can be challenging. We all want to feed them something hot & hearty but, between homework and earlier bedtimes, time is shorter than ever.
That's where those never-fail, ready-in-a-snap recipes come in handy...don't forget the slow-cooker favorites too! Whether you can make it ahead, simmer it while you're away or whip it up in a flash, we're looking for the dinnertime recipes you turn to at this time of year.
So, tell us...
What are YOUR favorite BACK TO SCHOOL recipes? Share 'em all in today's Recipe Round-Up!
This recipe simmers all day while the kids are in school and it's easy to serve up between homework and bedtime! It appears in our cookbook, 101 Slow-Cooker Recipes.
Pepperoncini Italian Beef Roast This recipe comes from Vickie's kitchen and takes just 5 ingredients. It's a good one to keep on hand for those mornings when you can toss dinner in the slow cooker and go. Even though it calls for peppers, the flavor is mild enough for the whole family!
4-lb. beef chuck roast 8-oz. jar pepperoncini peppers, drained and juice reserved 1 onion, sliced 2 1-oz. pkgs. au jus mix 8 to 10 hoagie rolls, split
Place roast in a slow cooker; pour reserved pepper juice over top. Cover and cook on low setting for 6 to 8 hours, until very tender. Remove roast and shred with 2 forks; stir back into liquid in slow cooker. Add peppers and onion. Blend au jus mix with a little of the liquid from slow cooker until dissolved. Pour over beef; add water if needed to cover roast. Cover and cook for an additional hour. Serve beef spooned onto rolls. Serves 8 to 10.
Whether it's a recipe for a big batch of Grandma's favorite snowball cookies, or your all-time favorite recipe for pumpkin pudding, we want them all!
From tailgating to bonfires, cookie swaps to sledding parties, you're making snacks, treats, and every kind of delicious dish to keep the party going -- and making new memories too! Our next cookbook will be jam-packed with those recipes and family stories. We'd love if one (or more!) of them was from you.
We couldn't make our cookbooks without you, and your most cherished recipes and memories make for some of our most cherished books. There's nothing better than seeing something of your own in a published book...plus, you'll receive a FREE copy of the cookbook when it's published!
Create something unexpected Leftovers get new life with these ideas
Once the pie and coffee have been enjoyed and the last guests leave with their neatly wrapped leftovers, the fridge at your house might be stuffed fuller than ol' Tom Turkey was.
What to do with all those leftovers? Here are five tasty ideas from our collection (and a few from some friends!) to keep that turkey tasting amazing.
You may find yourself looking forward to Black Friday for more than just shopping. With these ideas, it's simple to reinvent your leftovers!
Best-Ever Stuffing Balls: Seems simple enough, right? Roll up your stuffing, add a little gravy to the baking dish if you like and bake until heated through. The result is a perfectly moist stuffing on the inside and crunchy toasty bits on the outside. It's the best of the middle and edges in one snack-size ball!
Not only is this a yummy way to enjoy leftovers, but you can make the balls and freeze them for a taste of the holiday anytime.Use this recipe, if you're starting from scratch.
Mashed potatoes, celery dressing (or is it stuffing?) and of course, that beautiful bird. With one of the biggest family feasts of the year right around the corner, we'd love to see what you'll be serving this year. Will it be all your traditional favorites or something new to try? Maybe a little of both!
So tell us...
What are YOUR favorite THANKSGIVING recipes? Share 'em all in today's Recipe Round-Up.
Here's one of our all-time favorite Thanksgiving dishes...we look forward to it every year!
Day-After-Thanksgiving Soup This recipe appears in our cookbook, Hometown Harvest and comes from Jo Ann's own kitchen!
1 T. olive oil 2 carrots, peeled and chopped 2 stalks celery, chopped 1 onion, chopped salt and pepper to taste 8 c. turkey or chicken broth 1 bay leaf 1-1/2 c. roast turkey, diced 1 c. frozen peas 2 T. fresh parsley, chopped 4 to 6 c. leftover dressing, warmed
Heat oil in a large stockpot over medium heat. Add carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add broth and bay leaf; bring to a boil. Stir in turkey; reduce heat and simmer for about 10 minutes, until vegetables are tender. Stir in peas and parsley; warm through. Discard bay leaf. To serve, place a scoop of dressing into individual deep soup bowls. Ladle soup over dressing. Serves 4 to 6.
Whether you're making a spooky sweet to share or a savory treat to take to a party tonight, we'd love to see what you're scaring up in the kitchen today! Whipping up something special in the craftroom instead? Share your tips and ideas below too.
So tell us...
What are YOUR favorite HALLOWEEN recipes, tips and ideas? Share 'em all in today's Recipe Round-Up.
These simple cookies add some spooky spirit to the dessert table!
Spooky Spiderweb Cookies
1/2 c. margarine 1 c. sugar 2 t. vanilla extract 1 egg, beaten 1-3/4 c. all-purpose flour 1/2 t. baking soda 1/2 t. salt 1/2 c. chopped pecans or English walnuts 2 c. powdered sugar 2 to 3 T. water black decorator tube frosting toothpick
Beat together margarine and sugar until mixture is fluffy. Add vanilla and egg, blending well. Whisk together flour, baking soda and salt; stir in nuts. Gradually add to margarine mixture; beat well. Place dough on wax paper; shape into 2 long rolls, 2 inches in diameter. Chill overnight, or, if desired, wrap and freeze for future use. Slice dough 1⁄4-inch thick; bake on ungreased baking sheets at 400 degrees for about 7 minutes, or until lightly golden. Cool. Combine powdered sugar and enough water to make a thin frosting. Frost cookies. Before frosting has set, make circles using the black decorator tube frosting. Add a dot in the center if desired. Use a toothpick to pull the black frosting from the center to the edges making the frosting look like spiderwebs. Let frosting dry before stacking. Makes 6 dozen.
Whether you get yours fresh or buy it in the ever-reliable canned form, pumpkin in one of our favorite ingredients to use at this time of year. How are you using in the kitchen these days...sweet or savory? We'd love to hear from you!
So tell us...
What are YOUR favorite PUMPKIN recipes? Share 'em all in today's Recipe Round-Up.
Perfect for sharing with a crowd or to enjoy with your family after supper, this dessert is always a hit...and may be habit-forming!
Crustless Pumpkin Pie One of our all-time favorite recipes, it was shared with us by Linda Webb from Delaware, Ohio. It's a delicious dish we always share with friends this season. You'll find it in 101 Homestyle Favorites.
4 eggs, beaten 15-oz. can pumpkin 12-oz. can evaporated milk 1-1/2 c. sugar 2 t. pumpkin pie spice 1 t. salt 18-1/2 oz. pkg. yellow cake mix 1 c. chopped pecans or walnuts 1 c. butter, melted Optional: whipped topping, chopped nuts, cinnamon
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well; pour into an ungreased 13"x9" baking pan. Sprinkle dry cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve with whipped topping, sprinkled with nuts and cinnamon. Makes 8 to 10 servings.
Whether you're gathering with friends to watch your alma mater play, having the whole team over for an after-practice feast or celebrating the littlest quarterback's big plays, game day just isn't the same without some savory snacks.
You'll find something for everyone in this collection of tailgating appetizers and they're all perfectly portable and sized for maximum munching. No matter who's playing this weekend, we'll all be winners when we fill our plate's with today's goodies. Take two, they're small!
Something magical happens when you combine the simple ingredients in these Hawaiian Kielbasa. Since the sausage is pre-cooked, this appetizer comes together in record time! It's part of our cookbook, 101 Slow-Cooker Recipes.
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We think that a bushel of any berry is pretty great, and at this time of year, cranberries could be our favorite. From scones to sides, drinks to desserts, we just can't get enough of those sweet-tart berries when fall rolls around.
If you're looking to get a little creative with your cranberries this year, then you've come to the right place. We've picked out a passel of our favorites to share with you in today's slideshow. Ready to cook up some cranberry perfection? Let's get started!
Cranberry-Pecan Coffee Cakes
(Hover over the image to pin!)
Cranberry-Pecan Coffee Cakes
One of the perfect things to bake and give, these coffee cakes from Best-Loved Baking Recipes are just so delicious. Wrap a few up in pretty colored cellophane to give as gifts or take them to a tailgating party! Click here to get the full recipe.
The big day might be a little more than a week away, but we're already dreaming of a perfectly golden turkey, creamy mashed potatoes and pumpkin pie for dessert. It's one of the best meals of the year and we all have our own favorite sides and trimmings. Share yours with us today!
So tell us...
What are some of THANKSGIVING favorites? Share 'em all in today's Recipe Round-Up!