Pass the milk, please! 10 cookies to pack, snack and enjoy.
Whether you like them crunchy & crumbly, warm & chewy or full of nuts and fruit, we think cookies could possibly be the best finger food! Just right for packing in lunchboxes, sandwiching a scoop of ice cream and enjoying out of hand after dinner, these sweet treats come in all shapes, sizes and flavors.
To celebrate our crazy love for cookies, we're sharing 10 of our favorites with you. So whether you're tossing in some chocolate chips or treating your family to peanut butter dips, we've got your cookie bases covered.
Espresso Bean Cookies
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Espresso Bean Cookies
How about a little kick to go with your cookie crunch? These delectable bites from Big Book of Country Baking are one tasty cookie that's sure to put some pep in your step.
1 c. butter, softened 3/4 c. brown sugar, packed 1/4 c. sugar 2 eggs 1 t. vanilla extract 2 1/4 c. all-purpose flour 1 t. baking soda 1 t. salt 1/2 t. cinnamon 1 c. chopped almonds, toasted 1 c. chocolate-covered coffee beans 4 1.4-oz. toffee candy bars, chopped
Beat butter with an electric mixer at medium speed until creamy. Gradually add sugars, beating well after each addition. Add eggs, one at a time, beating until blended after each addition; add vanilla and beat until blended. Combine flour, baking soda, salt and cinnamon in a separate bowl. Gradually add flour mixture to butter mixture, beating well. Stir in almonds, coffee beans and chopped candy bars. Cover and chill dough until firm. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 to 11 minutes, until golden. Cool on pans one minute; remove to wire racks to cool completely. Store in an airtight container. Makes 4 dozen.
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Comfort food doesn't always have to mean cans of soup, lots of cheese and butter. There are so many dishes out there packed with fresh veggies and fruits, lean meats and simple sauces that satisfy your body and soul.
So tell us...what are some of your go-to comfort food classics with a healthy twist? Whether for breakfast, lunch, dinner or dessert, we're looking for YOUR recipes!
Share below and include a note telling us a little about the recipe and why it's such a hit. If it's selected, it'll be featured in our upcoming book, along with your name and hometown. Plus, you'll receive a FREE copy of the cookbook!
We couldn't create our cookbooks without you, and the comfort-food books are some of our most loved. We're honored that so many of you take the time to submit your favorite recipes, so please click here and share today!
For a limited time only, when you share a recipe, you could also WIN a copy of our newest bookazine, One-Dish Meals, on sale now wherever you find your favorite magazines!
10 lucky winners will be selected later this week and the more recipes you share, the better your chances of winning! Ready to share? Click here!
We're not sure how the weather is in your neck of the woods, but our springtime weather has been pretty rainy so far. But we know that brighter days are right around the corner, and we're sure that you're looking forward to them just as much as we are. So today, even though it doesn't feel much like Spring, we're hoping that your recipes will put us in a blue-sky state of mind.
So tell us...
What are YOUR favorite SPRINGTIME SUPPER recipes? Share 'em all in today's Recipe Round-Up!
Dilly Cucumber Salad This recipe was shared with us by Debra Holme, all the way from Victoria, Australia! She writes, "When I moved here to Australia, I brought along my Gooseberry Patch books. I absolutely love your books. They make me a bit homesick, but they are comforting to look at and read. I’ve introduced them to some of my new Aussie neighbors. I am happy to share this recipe with you." We love the recipe, Debra, and we're glad we could bring you a little flavor of home!
4 c. cucumbers, peeled and thinly sliced 3/4 c. sour cream 1 T. oil 1 t. sugar 1/2 t. garlic salt 1/2 t. salt 1/2 t. white vinegar 1/4 t. dill weed
Place cucumbers in a serving bowl. In a separate bowl, mix remaining ingredients except dill weed; add to cucumbers and toss to coat. Sprinkle dill weed over salad. Cover and refrigerate for at least one hour. Mix lightly before serving. Makes 5 to 6 servings.
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!
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.