Gooseberry Patch

Enjoy Breakfast Anytime? Share Today!

Mmm...nothing beats the smell of bacon & eggs in the morning, and sometimes we even enjoy these morning meals for dinner too! Whether you tend toward sweet or savory, we're gathering up your best breakfast, brunch or "brinner" recipes this week!

So tell us...

What are your favorite BREAKFAST & BRUNCH recipes?
Share 'em all in today's Recipe Round-Up!

 

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This recipe appears in our cookbook, 101 Breakfast & Brunch Recipes, where you'll find 100 more breakfast recipes that can be enjoyed at any time of day! 

Southern Veggie Brunch Casserole
Jennifer McClure from Lebanon, Indiana, shared this recipe. She writes, "Our family always has this breakfast dish for dinner, and it's fondly called 'brinner' by our two children." 

1 lb. ground pork sausage,
    browned and drained
1/2 c. green onions, chopped
1 green pepper, diced
1 red pepper, diced
1 jalapeño pepper, seeded
    and diced
2 tomatoes, chopped
2 c. shredded mozzarella cheese
1 c. biscuit baking mix
1 doz. eggs, beaten
1 c. milk
1/2 t. dried oregano
1/2 t. salt
1/4 t. pepper

In a greased 3-quart casserole dish, layer sausage, onions, peppers, tomatoes and cheese. In a large bowl, whisk together remaining ingredients; pour over cheese. Bake, uncovered, at 350 degrees for 55 to 60 minutes, until set and top is golden. Let stand for 10 minutes before serving. Serves 6 to 8.

Click here for a printable version of this recipe.

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

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* * *

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

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Spring Cleaning Sale...Going on NOW!

Discount prices good thru Monday, April 29, 2013.

Please be aware that quantities are limited and, until you complete the checkout process, your merchandise selection is not reserved for you. We will cancel any back orders and notify you with the balance of your order. Due to the expected popularity of this sale, please allow up to 15 business days for your order to arrive. We apologize but we simply can't give refunds or adjustments on prior orders and cannot offer express or overseas shipping services during this sale.

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Free Download OR Printed Cookbook...You Choose!

Our latest collaboration with our friends at Sun-Maid is here!

For a limited time, click here to
download it or order the printed book!

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Rounding Up Your Favorite Smoothie Recipes!

Whether you're trying to add more fruits and veggies to your day or looking for a wholesome breakfast you can enjoy anywhere, smoothies are a delicious solution. We love the super-fruity ones and have recently started enjoying ones with greens like spinach and kale...amazing what a little banana adds to the flavor of these "green monster" smoothies! Have you discovered a favorite concoction?

Tell us...

What are your favorite SMOOTHIE recipes?
Share 'em all in today's Recipe Round-Up!

 

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This recipe appears in our cookbook, Fresh from the Farmstand, where you'll find a half-dozen more smoothie recipes too! 

Green Monster Smoothie
This recipe (and photo!) comes from our friend, Tina Butler of Mommy's Kitchen. She writes, "Wanting my children to eat helathier, I tried these yummy smoothies filled with bananas, almond milk and spinach. They were a hit!"

1 c. vanilla almond milk
1 to 2 bananas, sliced and frozen
1 c. fresh or frozen spinach
1/2 c. ice
Optional: 1 T. honey

Combine milk, bananas, spinach and ice in a blender; process on high setting until smooth. Add honey if a sweeter taste is desired. Pour into glasses to serve. Makes 3 to 4 servings.

Visit Tina's blog for more step-by-step photos, plus some of her cute kids enjoying this smoothie!

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

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* * *

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

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Bake the Perfect Muffin with our Guest Blogger!

Today, our Gooseberry Patch Guest Blogger series
continues...thanks for stopping by!

Dina from Buttercream Bakehouse is sharing her delicious new spin on a muffin recipe from our cookbook, Gooseberry Patch Christmas, Book 12. Tasty any time of year, her addition of fresh apples take them from yummy to amazing. Take it away, Dina!

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Hi there! My name is Dina and I am the writer, photographer and recipe developer at Buttercream Bakehouse. I started this blog as a hobby a few years back to showcase my custom made cakes. That is my other business and how I got started with baking.

Now that my blog is growing, it's my main focus and I am loving every minute of sharing quality, easy and tasty recipes with my readers.

Gooseberry Patch is a source I go to often and I have written several blog posts showcasing the amazing recipes found in their many cookbooks. I am happy to guest blog today and share yet another stand-out recipe...it's a true keeper.

Morning muffins are a great eat and go breakfast that are delicious and filling. They bake up in a snap and are amazingly versatile. I love fruit muffins, so when I came across this muffin recipe in my Gooseberry Patch Christmas, Book 12 cookbook (yummy recipes for all year 'round!), I decided to make just a slight adjustment and add chunks of apples instead of the raisins it called for.

You can add any fruit you prefer such as golden raisins, currants or dried cranberries. This muffin is extra moist because of the cup of applesauce added to the batter and that also gives it a wonderful apple flavor. The added sweet crunch from the buttery oats and brown sugar streusel adds a nice topping that gives it a down home bite and keeps you craving more. They are simply delicious.

 

A sweet crunchy top with moist baked apples inside.
How can it get any better than this?

Start with your streusel topping ingredients (pictured on the left) and use a pastry blender to mix the ingredients until it resembles fine crumbs.

 

I used Jonagold apples for their honey-like sweetness. You can use any apple variety that are ideal for baking. Click HERE to view an apple chart.

 

The spices bring life to these super-moist muffins and really bring out the apple essence. Mix all your dry ingredients well and add to mixed wet ingredients as stated in the recipe.

 

Be generous when topping your batter with this amazing rich buttery streusel. Think of it as the icing on the cake. You can’t ever have enough.

 

Sweet, delicious apples baked right in make this muffin
taste like apple pie. Delicious.

 

 

Applesauce Muffins with Brown Sugar Streusel
Applesauce makes these muffins super moist. The addition of real chunks of apples baked inside with cinnamon, sugar and nutmeg makes it reminiscent of apple pie. Top it off with a sweet, crunchy oat streusel and you have yourself the perfect muffin. 

1/2 cup butter, softened
1 cup sugar
1 cup applesauce
2 cups all-purpose flour
1 egg, beaten
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt

Streusel:
1/2 cup butter, softened
3/4 cup all-purpose flour
3/4 cup quick-cooking oats, uncooked
1/2 cup brown sugar, packed
2 teaspoons cinnamon
1 jonagold apple

Combine butter, sugar, applesauce and egg in a mixing bowl and beat on low speed until combined. The mixture will look curdled. In a separate bowl, combine flour, baking soda, cinnamon, cloves and salt; stir into butter mixture, just until moistened. Stir in diced apples. Fill paper-lined (or sprayed) muffin cups 3/4 full; generously sprinkle with Streusel, about a half-cup each. Bake at 350 degrees for 25 to 30 minutes. or until center is firm when touched. Large muffins will take longer than standard sized muffins.

Streusel: Blend all ingredients with a pastry blender until crumbly. This makes a lot, so be generous on your muffins. I put about half a cup or more on each using the large muffin tins.

Adapted from Gooseberry Patch Christmas, Book 12.

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Thanks so much for stopping by today to share
this recipe, Dina...we love your fresh addition!

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.

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Moms Very Best Recipes for $1.99!

Mom's Very Best Recipes
-- $1.99 now thru 4/14/13! --

Get the digital eBook version of this popular eCookbook
for less than 2 bucks, now through this weekend!

Click the book, select your eBook reader and download!

 

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

 

Here's a sample recipe from the cookbook...enjoy! 

Butter Rum Muffins
Diana Krol from Nickerson, Kansas, shared this recipe with us. She writes, "My grandson, Kanon, loves this breakfast treat...I think you will too!"

2/3 c. butter, softened
1-1/3 c. sugar
4 eggs, beaten
2 T. baking powder
1/4 t. salt
1 t. butter flavoring
1 t. rum extract
2 c. milk
4 c. all-purpose flour
12-oz. pkg. butterscotch chips

In a large bowl, blend together butter, sugar and eggs. Mix in baking powder, salt and flavorings. Alternately mix in milk and flour; fold in chips. Divide evenly into greased muffin cups, filling 2/3 full. Bake at 350 degrees for 15 to 20 minutes, until a toothpick tests done. Makes 3 dozen.

 Download Mom's Very Best Recipes now!

 

Note: This is one of our earlier eBooks and, while it doesn't have a Table of Contents as our later titles do, it does have a clickable index in the back to make finding recipes easier.

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Recipe Round-Up: Noodles, Rice and Pasta!

Whether it's Grandma's spaghetti & meatballs, quick & easy chicken & noodles or your own take on Spanish rice, we're looking for your favorite recipes using any of these filling ingredients! 

So, tell us...

What are your favorite NOODLE, PASTA OR RICE recipes?
Share 'em all in today's Recipe Round-Up!

 

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This family-friendly recipe from 101 Easy, Everyday Recipes combines the yumminess of macaroni & cheese with tender ham and veggies for a simple and delicious meal you'll definitely want to add to your weekly rotation!

Cheesy Ham & Vegetable Bake
Jackie Flood from Geneseo, New York, shared this recipe with us. She writes, "This is a good way to use up leftover ham and, if you prefer a lighter version, low-fat products work just fine in this recipe!"

1-1/2 c. rotini pasta,
    uncooked
16-oz. pkg. frozen broccoli,
    carrots and cauliflower blend
1/2 c. sour cream
1/2 c. milk
1-1/2 c. shredded Cheddar
    cheese, divided
1-1/2 c. cooked ham, chopped
1/4 c. onion, chopped
1 clove garlic, minced
1/2 c. croutons, crushed

Cook pasta according to package directions; add frozen vegetables to cooking water just to thaw. Drain; place mixture in a 2-quart casserole dish that has been sprayed with non-stick vegetable spray. Mix sour cream, milk, one cup cheese, ham, onion and garlic; stir into pasta mixture in dish. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with croutons and remaining cheese during last 5 minutes of baking. Serves 6.

Click here for a printable version of this recipe.

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Link up your favorite NOODLE, PASTA OR RICE 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.

* * *

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

* * *

Want to share this collection on Pinterest?

Find us there, too!

 

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Recipe Round-Up: Sandwiches, Wraps, Melts & More

The days are warming up and it'll be picnic weather before we know it. On sunny Sunday afternoons, we love to grab a cozy quilt and pack our basket with a portable lunch to enjoy in the park. Whether you're looking forward to the first picnic of the year or on the hunt for something other than PB & J to pack in the kids' lunchboxes, tell us...

What are your favorite SANDWICH recipes?
Share 'em all in today's Recipe Round-Up!

 

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This easy recipe appears in our cookbook, 101 Hearty Recipes, and can be spiced up with banana peppers or even fresh chopped jalapeños!

Santa Fe Sandwiches
Deanne Birkestrand from Minden, Nebraska shared this recipe with us. She suggests, "Add a fresh fruit salad for a quick & tasty meal with friends!"

6 hoagie buns, split
1/2 c. mayonnaise
1/2 c. sour cream
1/2 t. chili powder
1/2 t. ground cumin
1/4 t. salt
6 tomatoes, sliced
8-oz. pkg. deli sliced turkey
1/2 c. sliced black olives
1/3 c. green onions, sliced
3 avocados, pitted, peeled
    and sliced
8-oz. pkg. shredded Cheddar
    cheese
Garnish: shredded lettuce
    and salsa

Arrange hoagie buns open-faced on an ungreased baking sheet; set aside. In a bowl, mix together mayonnaise, sour cream and seasonings; spread over each bun. Equally layer remaining ingredients except garnish in the order listed; bake at 350 degrees for 15 minutes. Garnish with lettuce and salsa. Makes 12 servings.

Click here for a printable version of this recipe.

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Link up your favorite SANDWICH 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?

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* * *

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

 

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Homemade Bread 3 Ways with our Guest Blogger!

Today, our Gooseberry Patch Guest Blogger series continues with a collection of recipes that'll add homemade flavor to any meal!

Kelly from Semi Homemade Mom is this week's special guest. She's sharing some of her favorite recipes from one of our cookbooks, plus a bonus recipe of her own that you'll definitely want to hang onto...we sure are.

Take it away, Kelly!

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Hello there Gooseberry Patch readers! I'm Kelly and I blog over at Semi Homemade Mom. Writing a guest post for Gooseberry Patch is a BIG DEAL for me because I've been a fan for many years now.

I love sharing recipes with my readers, with some familiar time-saving shortcuts, in order to get that family fed and avoid the drive through!

One of my all-time favorite Gooseberry Patch cookbooks is Almost Homemade and I'd love to share with you three amazing bread recipes from this versatile book!

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All three of these yummy breads start with simple biscuit baking mix, you know the famous kind in the yellow box? I just posted a recipe for DIY baking mix -- it's cheaper, healthier, and keeps in the fridge for 6 months!

DIY Baking Mix 

6 cups flour
1/4 cup baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup cold butter

Combine flour, baking powder, sugar, and salt in large food processor. Pulse until fully incorporated. Add in chopped cold butter and process until texture is like coarse crumbs. Store in an airtight container in the fridge.

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This Dilly Sour Cream bread was a great, light bread that I served alongside a garden salad. I enjoyed mine plain, but serve with some butter if desired.

Dilly Sour Cream Bread  

3 cups baking mix
1 1/4 cup shredded cheddar cheese
3/4 cup milk
1/2 cup sour cream
1 egg, beaten
1 tablespoon sugar (I omitted)
3/4 teaspoon dill weed
3/4 teaspoon dry mustard

Combine all ingredients in a mixing bowl; stir until just moistened. Pour into a well greased 9"x5" loaf pan. Bake at 350 degrees for 45 to 50 minutes, until golden. Let cool in pan 5 minutes. remove from pan and cool completely on a wire rack for 2 hours before slicing. Store tightly wrapped. Makes one loaf.

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This Cheddar Parmesan Bread seriously smelled like pizza was in the oven, I kid you not! I served this with a hot bowl of Spinach Tortellini Soup -- the wedges were perfect for dipping!

Cheddar Parmesan Bread  

1 1/2 cups baking mix
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese, plus more for garnish
1/2 teaspoon oregano, plus more for garnish
1/2 cup milk
1 egg, beaten
2 tablespoons butter, melted

Mix first 6 ingredients in a bowl; stir together to form a thick batter. Spoon into a greased 8" round cake pan. Drizzle with melted butter; sprinkle with additional Parmesan cheese and oregano. Bake at 400 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool 10 minutes; cut into wedges and serve warm. Makes 6 to 8 servings.

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After two savory breads, this Banana Nut Bread was a real treat! The pecans were a great touch and I could see adding mini chocolate chips next time.

Banana Nut Bread  

1 cup sugar
8oz cream cheese, softened
1 cup bananas, mashed (about 3 medium)
2 eggs
2 cups baking mix
1/2 cup chopped pecans

Blend sugar and cream cheese; beat in bananas and eggs. Add baking mix and pecans; stir until moistened. Pour into a greased 9"x5" loaf pan; bake at 350 degrees for one hour. Cool before slicing. Makes 10 to 12 servings.

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Thanks so much, Gooseberry Patch for allowing me to share these great breads! I'd love to have you visit me over at Semi Homemade Mom sometime. Happy cooking!

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Thanks so much for stopping by today to share these recipes, Kelly!

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.

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60+ Melt & Wrap Recipes for 99 CENTS!

Our Favorite Melts & Wraps Recipes
-- 99 cents now thru 3/31/13 --

Get the digital eBook version of this popular eCookbook
for less than a buck, now through this weekend!

 

Just click the book above, select which eBook seller you'd like to purchase from and download!

 

 

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

 

Here's a sample recipe from the cookbook...enjoy it
with family & friends! 

Yummy Chicken Quesadillas

2 yellow onions, sliced
4 T. olive oil, divided
8 to 12 6-inch corn tortillas
16-oz. pkg. shredded Monterey Jack cheese
3-lb. deli roast chicken, shredded or cubed
Optional: guacamole, salsa

In a large skillet over medium-high heat, saute onions in 2 tablespoons oil until golden and caramelized. Add a drizzle of remaining oil to a separate skillet; cook a tortilla for 15 seconds on each side. Spoon onions, cheese and chicken onto half of tortilla; fold over and cook for about one minute, until light golden and crisp, or just until cheese melts for a soft quesadilla. Repeat with remaining ingredients; garnish as desired. Makes 4 to 6 servings.

 

Our Favorite Melts & Wraps Recipes
-- 99 cents now thru 3/31/13 --

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Sharing Easter Sweets & Treats!

If you saw last week's Recipe Round-Up and were wishing it was a sweet collection instead, then you're in luck this week! Between the strawberry shortcake, lemon bars and the the coconut cream pie, we all have a favorite goodie to share (and eat!) on Easter Sunday. Share them with US in today's round-up...we're looking forward to dessert already!

So, tell us...

What are your favorite EASTER DESSERT recipes?
Share 'em all in today's Recipe Round-Up!

 

(Want something savory instead? Check out last week's Recipe Round-Up!)

 

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This easy recipe from 101 Farmhouse Favorites combines the conveniece of a shortcut ingredient with a from-scratch crumble and fresh berries...it's the perfect balance and we love it!

Super Berry Crisp 
Sandy Widdows of Tucson, Arizona, shared this recipe with us. She writes, "I made this recipe one day with only the ingredients I had on hand. It turned out to be one of my husband's favorites...now I make it all the time!"

21-oz. can cherry pie filling
2 c. fresh blueberries
1/4 c. butter
1/3 c. long-cooking oats, uncooked
1/3 c. all-purpose flour
1/4 c. brown sugar, packed
1 t. sugar
1/4 t. cinnamon
Garnish: whipped cream

Pour pie filling into an ungreased 9" pie plate; fold in blueberries. Melt butter in a small saucepan over medium-low heat. Add remaining ingredients except garnish to melted butter, stirring to coat well. Spread oat mixture over fruit in pie plate. Bake at 350 degrees for 35 minutes, or until topping is crisp and golden. Garnish individual servings with whipped cream. Serves 8.

Click here for a printable version of this recipe.

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Link up your favorite EASTER DESSERT 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.

* * *

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

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Share the whole collection on Pinterest!

Find us on Pinterest!

 

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101 Soups, Salads & Sandwiches, NOW 50% OFF!

Become a Fan of the Gooseberry Patch Page on Facebook and receive an exclusive code to get 101 Soups, Salads & Sandwiches for 50% OFF!

Already a Fan of Gooseberry Patch?
Of course, YOU can get the deal too. Visit the same link to claim your 50% off code. Visit our website to purchase the book and then enter the code when you're checking out.

Click here for your code!

Offer is good from now until Tuesday, March 26, 2013...don't delay!

 

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Spread the word about this special sale...just click below to share!

Favorite Savory Easter Recipes?

Whether you're celebrating Easter with a big group or just having a backyard egg hunt, there's bound to be something tasty on the menu! This week, we're gathering up your best savory dishes for this family feast, from brunch to dinner.

So, tell us...

What are your favorite SAVORY EASTER recipes?
Share 'em all in today's Recipe Round-Up!

 

(Stay tuned next week, when we'll be looking for your Easter sweets!)

 

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This classic Easter dish has a secret that you probably already have in your pantry! The recipe appears in our cookbook, 101 Cozy Casseroles.

Scalloped Potatoes    
Lynnette Zaunmiller from San Tan Valley, Arizona shared this recipe with us. She writes, "My mother used to make this recipe quite often...there were three of us girls and we all loved it!"

3 potatoes, peeled and sliced
6 slices bacon, halved
1 onion, chopped
3 T. fried chicken coating mix
1/2 t. salt
2 c. milk
1 c. shredded Cheddar cheese

In a saucepan over medium heat, cover potatoes with water and cook until almost tender; drain. Meanwhile, cook bacon and onion in a skillet over medium heat. Drain, reserving 2 tablespoons drippings. Add coating mix, salt and milk to reserved drippings; cook until thickened. Fold potatoes into bacon mixture. Transfer to a greased 3-1/2 quart casserole dish and bake, covered, at 350 degrees for 30 minutes. Remove cover, top with cheese and bake for another 15 minutes, or until cheese is melted. Serves 6.

Click here for a printable version of this recipe.

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

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

 

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Get Ready for March Madness with our Guest Blogger!

Today, our Gooseberry Patch Guest Blogger series continues with a game-day recipe you'll love!

Lana from Walking the Off-Beaten Path is sharing a tailgating classic that's sure to put you in the mood to cheer on your favorite teams during March Madness!

Take it away, Lana!

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It’s that time of year: time for everyone to “Get ready to RUMBLE!” Indiana is a prime place to gather and celebrate basketball games and we bleed Gold and Black in this house. Go Purdue!

This is probably why I fell in love with Gooseberry Patch’s little recipe book, Our Favorite Game-Day. It is filled with easy and very popular recipes to make anyone’s game-day get-together a winner.

The big hit at all our family holiday parties, and a recipe I will make many, many more times by request is the 7-Layer Mexican Dip. WOW!

It can make a little or a lot, but there is rarely any left in the pan after you set it on the counter. After gathering the ingredients, it is a breeze to put together.

Here's what you'll need...

Ok, beans go on the bottom, and to fill this 9 X 13 dish, I increased my portions, about doubling most.

Next mix up the sour cream with your taco seasoning mix, and spread that over the bean layer.

Now it's time to prepare the most labor-intensive part of the dip, peeling the avocados! No matter how many times I have wished for it, the Good Lord still believes I can make do with only two arms and hands, so I do not have a picture of me peeling these guys, but the end result is represented.

Add lemon juice and garlic and then mash it all together with a fork. Spread over the last layer.

(Yes, you can save time and buy the guacamole, but this is a much healthier and tastier way to serve your avocados!)

I seem to have reversed a step here according to directions, but you can have some creative license with the layering as long as everything ends up in the dish. I sprinkled olives on top of the avocado mix...

Then added the cheese, diced tomatoes, onions and green chilies. Since this batch was going to a Christmas family gathering, I wanted to accent the red and green. Gotta be festive during the holidays!

And here is our finished product all ready for the first chip!

With March Madness starting soon, there will be many more opportunities to gather and watch basketball and make this wonderful, crowd pleasing dip...you'll love it.

My mother-in-law took it to card club and had rave reviews, and you know those card club people know what good food is! Here's the recipe I started with but, remember, I also started with a 9 x 13 pan.

Enjoy!

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Thanks so much for stopping by today to share this recipe, Lana!

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.

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101 Soup, Salad & Sandwich Recipes for $1.99!

101 Soups, Salads & Sandwiches
-- $1.99 now thru 3/17/13! --

Get the digital eBook version of this popular eCookbook
for less than 2 bucks, now through this weekend!

Click the book, select your eBook reader and download!

 

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

 

Here's a sample recipe from the cookbook...enjoy! 

Scott's Ham & Pear Sandwiches
Kathy Majeske from Denver, Pennsylvania shared this gourmet sandwich with us...you'll love the unexpected flavors!

8 slices sourdough bread
4 slices Swiss cheese
1-1/4 lbs. sliced deli ham
15-oz. can pear halves,
    drained and thinly sliced

Spiced Butter:
1 c. butter, softened
2 t. pumpkin pie spice
1 t. ground coriander
1 t. ground ginger
1 t. salt

Spread each bread slice with a thin layer of Spiced Butter. On each of 4 slices, place one slice of cheese; layer evenly with ham and pears. Top with remaining bread slices and press together gently. For Spiced Butter stir together all ingredients until smooth and evenly mixed. Spread the outside of the sandwiches with the Spiced Butter. Heat a large skillet over medium-high heat and cook until crisp and golden, about 5 minutes on each side. Makes 4 sandwiches.

 

 Download 101 Soups, Salads & Sandwiches now!

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Recipe Round-Up for St. Patrick's Day

With St. Patrick's Day coming up, we know some of you are planning to serve up something special on the 17th. We've found so much inspiration on Pinterest and have even started our own Luck O' the Irish board there...what are you planning?

Even if you're not fixing anything Irish-inspired on Sunday, we know you have a green recipe to share, be it salad, beans, spinach or maybe even your own Shamrock Shake!

So, tell us...

What are your favorite ST. PATRICK'S DAY recipes?
Share 'em all in today's Recipe Round-Up!

 

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All the flavors of our favorite sandwich come together in this creamy soup,
found in our cookbook, 101 Hearty Recipes!

Reuben Soup
Thanks to Sandy Roy from Crestwood, Kentucky, who shared this recipe with us!

2 T. butter
1 onion, chopped
4 c. chicken broth
1 c. sauerkraut, drained
    and chopped
1 bay leaf
2 T. cornstarch
1/4 c. cold water
1 c. whipping cream
1 c. half-and-half
1 lb. deli corned beef,
    cubed
1 c. shredded Swiss cheese
salt and white pepper to taste
Garnish: rye croutons

Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons. Serves 6.

Click here for a printable version of this recipe.

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

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Step-by-Step: Slow-Cooker Barbacoa

No need to head to a Mexican restaurant for dinner tonight. Whip up a batch of your own zesty Slow-Cooker Barbacoa, from this recipe in our cookbook, Slow Cooking All Year 'Round !

 

Doesn't that look delicious? Let's get started!

 

This spicy shredded beef was shared with us by Aimee Shugarman of Liberty Township, Ohio. Aimee writes...

"My husband challenged me to create this spicy dish. Not only did I exceed his expectations, but I also ended up with a recipe that is so easy to prepare in the slow cooker! You can adjust the heat in the dish by increasing or decreasing amount of chipotle peppers you add. We like to serve it with cilantro-lime rice."

 

Here's what you'll need to make it...

Ingredients:

• 3 to 4-lb. beef chuck roast
• 3 bay leaves
• 1 c. cider vinegar
• juice of 2 limes
• 3 chipotle peppers in adobo sauce, drained
• 4 cloves garlic
• 1 T. ground cumin
• 1 T. dried oregano
• 1-1/2 t. salt
• 1-1/2 t. pepper
• 1/2 t. ground cloves
• 1 c. chicken broth
• flour tortillas
• Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole



Start by placing the chuck roast and bay leaves in a large slow cooker.



Next, In a food processor or blender, combine the vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, salt, pepper and ground cloves.



Process on high until smooth. If you'd like a milder flavor, feel free to adjust the amount of peppers you use.

Pour this mixture and chicken broth over the roast.



Cover and cook on low setting for 6 to 8 hours, until the roast is fork-tender.

When the beef is done, remove it to a platter and shred it with 2 forks.



Return the beef to the slow cooker to keep warm.

So delicious in tacos, burritos, on nachos or served over rice...try it today!





Want to print this recipe to try later?

Click here!


 

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Linking up with Weekend Potluck...so many yummy recipes!

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60+ Slow-Cooker Recipes for 99 CENTS!

Our Favorite Slow-Cooker Chicken & Beef Recipes
-- 99 cents now thru 3/3/13 --

Get the digital eBook version of this popular eCookbook
for less than a buck, now through this weekend!

 

Just click the book above, select your eBook reader
and download!

 

 

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

 

Here's a sample recipe from the cookbook...enjoy it
with family & friends! 

Beef Tips & Gravy

3 lbs. stew beef, cubed
15-oz. can tomato sauce
2 c. water
1.35-oz. pkg. onion soup mix
1/3 c. instant tapioca, uncooked
1 to 2 t. beef bouillon granules
cooked egg noodles

Place beef in a slow cooker. Combine remaining ingredients except noodles; pour over beef. Cover and cook on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours. Serve over cooked noodles. Makes 6 to 8 servings

 

Our Favorite Slow-Cooker Chicken & Beef Recipes
-- 99 cents now thru 3/3/13 --

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101 Easy Everyday Recipes, NOW 50% OFF!

Become a Fan of the Gooseberry Patch Page on Facebook and receive an exclusive code to get 101 Easy, Everyday Recipes for 50% OFF!

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Of course, YOU can get the deal too. Visit the same link to claim your 50% off code. Visit our website to purchase the book and then enter the code when you're checking out.

Click here for your code!

Offer is good from now until Tuesday, February 26, 2013...don't delay!

 

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Rounding Up Beefy Family Favorites!

Most families' grocery lists include ground beef, stew beef, a plump roast to pop in the slow cooker or another version of this hearty ingredient. Maybe you have a secret-ingredient spaghetti sauce or a beef stew that always warms 'em up on cold, wintry days? Today we're looking for YOUR favorite recipes using this kitchen staple!

So, tell us...

What are your favorite recipes using BEEF?
Share 'em all in today's Recipe Round-Up!

(More of a chicken lover? Be sure to come back next week!)

 

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This super-easy recipe appears in our cookbook, 101 Easy, Everyday Recipes and your family will love it!

Easy Skillet Lasagna
Terri McClure of Hilliard, Ohio, shared this recipe with us. She writes, "My husband often requests this recipe, and sometimes, he even helps prepare it! Tastes great with ground turkey too."

1-1/2 T. olive oil
1/2 green pepper, finely chopped
1 onion, finely chopped
1 clove garlic, minced
16-oz. jar spaghetti sauce
1 lb. ground beef, browned and drained
6 lasagna noodles, cooked and cut in half
12-oz. container small-curd cottage cheese
4 slices mozzarella cheese
1/2 c. grated Parmesan cheese

Heat oil in a skillet over medium heat. Sauté green pepper, onion and garlic until tender; drain. Transfer to a bowl; stir in spaghetti sauce and browned beef. In skillet, layer 1/3 of sauce mixture, half the lasagna noodles, half the cottage cheese, 2 slices of mozzarella and half the Parmesan. Repeat layers. Top with remaining sauce, making sure to cover all noodles. Cover and simmer over medium-low heat for 10 to 15 minutes. Remove from heat and let stand for 10 minutes before uncovering and serving. Serves 4.

Click here for a printable version of this recipe.

 

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on this cookbook!

 

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Link up your favorite recipes using BEEF 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.

 

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

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