When fair season rolls around, we can't wait to plan our trip...what tasty treat will we sample first? Maybe we'll split an elephant ear or funnel cake, corn dogs are definitely on the menu and we can't skip the lemon shake-ups. With so many delicious choices, no matter where we start, it's gonna be good.
Why wait for the fair to enjoy these amazing munchies? Today we're sharing a selection of our favorite fair food you can make at home.
Skip the lines and keep cool...that sounds fair to us!
Whether you're heading to a backyard gathering, cooling off after a day at the flea market or just heading out to your hammock with a good book, these hazy summer days call for a collection of our very best drinks.
Today, we're sharing a sampler of sweet slushes, fruit punches and a few more cooling concoctions. Whether splashed over ice or with a twist of mint, these summertime sippers are just right for sunny days. Cheers!
We're going way beyond shortcake with these fresh-picked recipes!
Nothing sums up the taste of the season like a red, ripe strawberry, right? Whether hand-picked from your own little garden patch or found by the pint basket at the U-pick field, these little jewels of summertime are the very best berries.
Adding natural sweetness to jam and shortcake, they're just as delicious in savory recipes like salads and salsas! Today, we're sharing a collection of recipes that feature the sweet strawberry in a starring role...maybe you'll find a new way to enjoy your fresh-picked bounty. Let's head to the patch!
Party-perfect sippers...these are the lids you've been looking for!
Whenever we're hosting a get-together, we love to serve lemonade, ice tea or punch in our trusty Mason jars, so when we saw these pewter cuties, we couldn't resist sharing them with you.
Made in the USA, these lids feature a daisy cut-out design (perfect for your straws!) and will fit any size regular-mouth jar, from the 4-ounce jelly jars to the mighty 16-ounce canning jars. Not just for dressing up drinks, they're a terrific topper for homemade jar candles...such a pretty way to add some pizzazz.
It's that time of year again...March Madness! We love watching our favorite basketball team while munching our favorite foods with family & friends. There's no better reason to invite the whole gang over to catch the game, eat some great food and root for the home team (go Bucks!)
So, tell us...
What are your favorite GAME-DAY recipes? Share 'em all in today's Recipe Round-Up!
Sandwiches are the ultimate party treat. Easy to carry, easy to clean up and certainly easy to eat, check out one of our favorites from 101 Easy Entertaining Recipes.
(Hover over the image to pin!)
Giant Stuffed Sandwich
When we say "giant," we mean GIANT. This sandwich from our 101 Easy Entertaining Recipes cookbook is big enough to feed a crowd. Stuffed with a little of everything for everybody, grab a slice while you can...even though it's big, it's not going to last long!
1/2 c. quick-cooking oats, uncooked 1/2 c. boiling water 2 T. butter 16-oz. pkg. hot roll mix 3/4 c. very warm water (110 to 115 degrees) 2 eggs, beaten 1/2 c. mayonnaise 1/4 c. coarse mustard 9-oz. pkg. sliced deli honey ham 6-oz. pkg. sliced deli roast turkey 6-oz. pkg. sliced deli roast chicken 1 to 2 tomatoes, thinly sliced 1 red onion, thinly sliced 8 slices Cheddar cheese Garnish: shredded lettuce
Combine oats, boiling water and butter in a large bowl; let stand for 5 minutes. Dissolve yeast from roll mix in warm water; add to oat mixture. Stir well; mix in eggs. Add flour from roll mix; blend well. Form into a 10-inch circle on a greased 12" pizza pan. Cover; let rise for 25 minutes, until double. Bake at 350 degrees for 25 minutes. Cool on a wire rack; cut in half horizontally. Whisk together mayo and mustard; spread over cut sides. Assemble sandwich and cut into wedges. Serves 8 to 12.
Today, our Gooseberry Patch Guest Blogger series continues...thanks for stopping by!
Brandie is the friendly face behind The Country Cook and today, she's sharing a recipe that'll get your day started out right. Thanks
for coming by today, Brandie!
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Hi Gooseberry Patch friends!
I'm Brandie and I'm so thrilled to be guest blogging today. I have had a long love affair with my Gooseberry Patch cookbooks...they are the highlight of my cookbook collection. Thank you so very much to Gooseberry Patch for having me over today.
I have a really fun recipe to share with y'all today...it's a fun way to drink your morning O.J. and it may bring back some memories for many of y'all too!
This cookbook is full of recipes for the sometimes forgotten meals: breakfast and brunch. These are recipes that you can whip up in a flash or ones that take a little longer when you're just having a lazy morning at home. So there really is something for everyone in here.
I decided to share with you a recipe from this cookbook that immediately caught my eye. The title of this recipe is called Frosty Orange Juice, but after making this, I realized this tasted a whole lot like an Orange Julius.
Do you remember Orange Julius?
It brings back a lot of memories of the 80's for me. Oh the hair! Anyway, I suppose some malls still have an Orange Julius stand. All the ones by me closed years ago. But they were famous for their most popular drink, the Orange Julius.
It's a cool, frothy, orange-tastic drink, with a touch of vanilla. After tasting this, I can now make it at home! It whips up in a snap so it is perfect for even your busiest mornings. No trip to the mall required!
Here's what you need to get started:
1 (12 oz.) can frozen orange juice concentrate, partially thawed 1 cup milk 1 cup water 1/3 cup sugar 1 tsp. vanilla extract 12 ice cubes
Put all your ingredients into the blender. I like to put the liquids in first, then the ice, because my blender seems to mix it up best that way.
Don't forget to put the lid on!
Then process all ingredients together until frothy and pour into glasses.
Join us back here in a few weeks for another guest post, and if YOU would like to contribute, just drop us a note. We'd love to hear about a Gooseberry Patch recipe that you love or that you've tailored especially for your family.
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.
Link up your favorite SLOW-COOKER ENTERTAINING recipe below and, if you're joining this hop, link back here by using the handy button below.
Whether you're hosting your own ghoulish gathering or taking something along to a friend's spooky soiree, these two recipes are just what you need to add some fiendish fun!
Spooky Spider Cupcakes
18-1/2 oz. chocolate cake mix chocolate frosting red cinnamon candies red string licorice orange & chocolate jimmies
Bake cupcakes as directed; allow to cool.Frost. Add red cinnamon candies for eyes and red string licorice for legs. Sprinkle on oranges and chocolate jimmies for additional features. Makes about one dozen. Passed out to special trick-or-treaters, these cupcakes are sure to make 'em smile!
Spiced Pear Cider
If warm weather is predicted, prepare it a day in advance and chill before serving it over crushed ice.
16 whole allspice berries 8 whole cloves 4 (3-inch) cinnamon sticks 6 c. unsweetened pear juice 2 c. pear nectar
Place allspice, cloves and cinnamon sticks in the center of a coffee filter or an 8-inch square of cheesecloth. Gather edges and tie with a small piece of kitchen string. Combine spice bag, pear juice and pear nectar in a 3-quart slow cooker. Cover and cook on low setting 3 hours. Remove and discard spice bag. Serve hot. Makes 8 cups.
Have little ones who want to help? Tell them the spices are secret ingredients from the witch's pantry and let them stir the brew before turning on the slow cooker.
Our trip to the pumpkin patch has been in the works for weeks and we're hoping for a dry day to head out this weekend. We had such a great time last year...wish us luck!
Even if the rain doesn't hold off, there's always cider slush and homemade pie at the farm market!
Want to make your own slush at home? It couldn't be easier since the best cider slush is nothing BUT cider! Just fill a few ice cube trays, freeze until just almost solid and then pop out into a big stockpot. Crunch 'em all up with a potato masher and pour into a glass. Delicious!