Gooseberry Patch

25 FREE Chili Recipes!

When we reached our most recent milestone of 175,000 Fans  on our Page on Facebook, we were delighted to share another chapter in our Circle of Friends cookbook...

25 Chili Recipes!

 

25 Chili Recipes by Gooseberry Patch by Gooseberry Patch

 

Feel free to share these with your friends and a special note to other bloggers out there: use the handy embed feature to share with your readers!

Did you miss any of the previous downloadable chapters?
Find them all right here!

 

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You can also download this collection of recipes
as a FREE eBook, for a limited time only!

Click the image below to visit the landing page on our website. From there, you can choose your eBook reader and then download this FREE cookbook in seconds!

Available for Kindle, Nook,
Apple iDevices and Sony eReader!

 

Don't have an eReader?
That's okay...you can still enjoy this freebie!

Download one of the free reading apps from Amazon
or Barnes & Noble and it's like having an eBook reader
right in your computer!

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Making Something Special for Valentine's Day?

Planning a special breakfast for your family, making festive cupcakes for friends or whipping up a dinner for two for your sweetie? Valentine's Day is tomorrow and we want to hear how you're celebrating!

So, tell us...

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

 

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This recipe appears in our cookbook, 101 Cupcake, Cookie & Brownie Recipes and you'll fall in LOVE with these fudgy treats.

Be Mine Cherry Brownies
Thanks to Dana Cunningham from Lafayette, Louisiana for sharing this recipe!  

18.3-oz. pkg. fudge
    brownie mix
3 1-oz. sqs. white
    baking chocolate
1/3 c. whipping cream
1 c. cream cheese frosting
1/4 c. maraschino cherries,
    drained and chopped
1-1/2 c. semi-sweet chocolate
    chips
1/4 c. butter
Garnish: candy sprinkles

Prepare brownie mix according to package instructions. Line a 13"x9" baking pan with aluminum foil, leaving several inches on sides for handles. Spray bottom of foil with non-stick vegetable spray; spread batter into pan. Bake at 350 degrees for 24 to 26 minutes; let cool. Lift brownies from pan; remove foil. Use a 3-inch heart-shaped cookie cutter to cut brownies. In a microwave-safe bowl, melt white baking chocolate and whipping cream for one to 2 minutes, stirring until chocolate is melted; refrigerate 30 minutes. Stir frosting and cherries into chilled chocolate mixture; spread over brownies. In a microwave-safe bowl, melt chocolate chips and butter for one to 2 minutes, stirring until smooth. Transfer to a plastic zipping bag, snip off a tip and drizzle over brownies. Garnish with sprinkles. Makes 14.

Click here for a printable version of this recipe.

 

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Link up your VALENTINE'S DAY 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.

 

Be sure to visit some new friends this week and VOTE for your favorites by clicking Like under their entries...we'll feature the recipes with the most likes on Sunday!

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Even if you don't have a blog to link below, 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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Want to share this collection? Pin the image below!

Find us on Pinterest too!

  

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Win Slow Cooking All Year Round and a Slow Cooker too!

We're teaming up with a national kitchen brand to bring you a cookbook giveaway with a bonus prize...this shiny new Hamilton-Beach® slow cooker!

How can you win? Here's how it works...

1. Visit our website and share your favorite
    slow-cooker recipe with us before midnight on February 13, 2013.

2. Enter the code SLOWFEB13 in the Special Code field.

3. Come back here on Friday, February 15, 2013
    to see if YOU were one of the winners!

 

Remember, for every recipe shared, you'll be entered to win.
The more you share, the better your chances!

One Grand Prize winner will receive a copy of Slow Cooking All Year 'Round cookbook and a Hamilton-Beach® slow cooker. Three Runners-Up will receive a copy of this brand new cookbook, too. Contest starts today and ends February 13, 2013 at midnight, EST.

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Our Favorite Light & Easy eBook...just 99 CENTS!

Our Favorite Light & Easy Recipes
-- 99 cents now thru 2/10/13 --

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! 

Oatmeal-Apple Muffins

1 c. quick-cooking oats, uncooked
3/4 c. fat-free milk
Optional: 1/2 c. raisins
1-1/4 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1 egg
1/4 c. canola oil
1/2 c. brown sugar, packed, or equivalent no-calorie sweetener
1/2 c. apple, peeled, cored and diced

Combine oats and milk in a small bowl; let stand for several minutes. Cover raisins with hot water to plump, if using; drain. Combine flour, baking powder, salt and cinnamon in a medium bowl; mix well and set aside. Beat together egg, oil and brown sugar until blended. Stir in oat mixture; add to flour mixture. Blend in apple and raisins, if using. Spoon into muffin cups sprayed with non-stick vegetable spray, filling three-quarters full. Bake at 400 degrees for 15 to 20 minutes. Makes one dozen.

 

Our Favorite Light & Easy Recipes
-- 99 cents now thru 2/10/13 --

 

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Be sure to tell your friends about this great deal!

Rounding Up Recipes for the Big Game!

With the big game coming up this Sunday, our minds turned to appetizers, dips, meatballs and buffalo-anything...how about you? Whether you're a fan of the game or just love spending time with family & friends (and the commercials!), game-day snacks can't be beat!

So, tell us...

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

 

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This recipe is a classic for game-day get-togethers and
it's found in our cookbook, Our Favorite Cheese Recipes!

Buffalo Chicken Dip

3 boneless, skinless chicken
    breasts, cooked and diced
8-oz. pkg. cream cheese,
    softened
15-oz. jar blue cheese
    salad dressing
12-oz. bottle hot pepper
    sauce
12-oz. pkg. shredded Cheddar
    cheese
celery sticks, tortilla chips

Combine chicken, cream cheese, salad dressing and hot sauce; spread in a lightly greased 3-quart casserole dish. Sprinkle with Cheddar cheese. Bake at 350 degrees until bubbly and heated through, about 20 minutes. Serve with celery sticks and tortilla chips. Makes about 9 cups

Click here for a printable version of this recipe.

 

Watch it all come together in this video!

 

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Link up your GAME-DAY 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.

 

Be sure to visit some new friends this week and VOTE for your favorites by clicking Like under their entries...we'll feature the recipes with the most likes on Sunday!

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 Even if you don't have a blog to link below, 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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Want to share this collection on Pinterest?

Find us on Pinterest too!

 

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101 Slow-Cooker Recipes for $1.99!

101 Slow-Cooker Recipes
-- $1.99 now thru 1/27/13! --

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! 

Garlic Smashed Potatoes
This classic side dish is kicked up a notch with the addition of garlic and savory cream cheese...thanks to Nancy Girard of Nancy's Recipes for sharing this dish with us. (Nancy's hosting a giveaway of a Gooseberry Patch cookbook right now...click over to enter to win!)

3 lbs. redskin potatoes, quartered
4 cloves garlic, minced
2 T. olive oil
1 t. salt
1/2 c. water
1/2 c. spreadable cream cheese
    with chives and onions
1/4 to 1/2 c. milk

Place potatoes in a slow cooker. Add garlic, oil, salt and water; mix well to coat potatoes. Cover and cook on high setting for 3-1/2 to 4-1/2 hours, until potatoes are tender. Mash potatoes with a potato masher or fork. Stir in cream cheese until well blended; add enough milk for a soft consistency. Serve immediately, or keep warm for up to 2 hours in slow cooker on low setting. Makes 4 to 6 servings.

 

Download 101 Slow-Cooker Recipes now!

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Rounding Up Favorite Meatless Meals!

Lots of families these days are looking to spend less at the grocery store and add more veggies to family dinners...weekly meatless meals have become a popular way to do both! Whether packed with veggies or a family favorite minus the meat, today's Recipe Round-Up is where you can share your meatless favorites, for Monday or anytime!

So, tell us...

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

Oh, and if your mealtimes are anything BUT meatless, hop on over to Leah's latest Hunk of Meat Monday, hosted weekly on her blog Beyer Beware!

 

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This recipe is part of our newest title in the Our Favorites series...Our Favorite Meatless Recipes!

Colby-Swiss Broccoli Soup

1/2 c. water
1-1/2 t. chicken bouillon granules
4 c. broccoli flowerets
1 c. carrots, peeled and sliced
3 T. butter
1/4 c. green onions, sliced
3 T. all-purpose flour
1/4 to 1/2 t. nutmeg
1/4 t. pepper
3 c. milk
2 c. shredded Colby cheese
1 c. shredded Swiss cheese

Combine water and bouillon in a 3-quart saucepan; bring to a boil over medium heat. Add broccoli and carrots; return to a boil. Reduce heat; cover and cook for about 10 minutes, until vegetables are tender. Drain, reserving liquid. Set aside. Melt butter; add onion and cook until tender. Stir in flour, nutmeg and pepper. Cook for one minute; gradually add milk and reserved liquid. Cook until thickened; stir in broccoli mixture. Sprinkle in cheeses. Stir until cheeses are melted. Serves 6.

Click here for a printable version of this recipe.

 

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Link up your MEATLESS 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.

 

Be sure to visit some new friends this week and VOTE for your favorites by clicking Like under their entries...we'll feature the recipes with the most likes on Sunday!

* * *

 Even if you don't have a blog to link below, 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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Want to save the collection for later?

Add it to Pinterest with this image!

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Cranberry Scones with our Guest Blogger!

Today, our Gooseberry Patch Guest Blogger series continues
with a recipe you'll love sharing with family & friends...
or keeping all to yourself!

Kristin from Delightful Country Cookin'is sharing a favorite
Gooseberry Patch recipe today...take it away, Kristin!

Oooooh, don't you just love January?  The cool mornings, brisk wind, and occasional snow storms just give me the warm and fuzzies. :) I think what's so wonderful about the winter months is that they give us an excuse to stay indoors, bundle up, and eat delicious baked goods.  At least, that's what I do...

On cool January mornings, I love to start my mornings off with hot tea and something hearty and delicious.  Cereal just doesn't cut it anymore for me.  Sometimes I like pancakes, sometimes biscuits and jam, sometimes breakfast casserole, but nothing goes better with hot tea than scones.   

And these scones are...well...let's just say that
"delicious" is an understatement.

These come from one of my favorite Gooseberry Patch cookbooks of all time - Made from Scratch.  This book has recipes for all meals and all occasions.  My book is filled with notations about the different recipes I've made and what we thought about them. 

Our favorites so far - Garlic and Vegetable Pasta, Meringue Kisses, Strawberry Shortcake, Dilled Chicken, Extra Special Biscuits, Hamburger Stroganoff, Quick Sourdough Bread, Three Layer Chocolate Cake, and of course...Cranberry Scones!

These are so easy to make. After mixing together your sugar, flour, baking powder, and baking soda, use a pastry cutter or fork to cut in some chilled butter.  Your goal is to make it look like coarse crumbs by the time you are done.

Toss in some dried cranberries...

...and then stir in some buttermilk.

Throw your crumbs on the counter and knead everything until it forms a soft ball.

Divide into two and pat into 8-inch circles onto a baking sheet. I recommend lining the baking sheet with parchment paper first. Cut each circle into eight wedges, but don't separate them.

Brush the tops of each circle with buttermilk and sprinkle on some sugar.  Bake until golden!

These are delicious warm (that's why my picture is missing a few :), but they also keep well for a few days in an airtight container. It's the perfect wintertime breakfast!

Cranberry Scones
adapted from Gooseberry Patch's Made from Scratch

1 cup sugar, divided
2 1/2 cups flour
2 1/2 t. baking powder
1/2 t. baking soda
3/4 cup chilled butter, sliced
1 cup dried cranberries
1 cup buttermilk, divided

Combine 2/3 cup sugar, flour, baking powder, and baking soda in a large mixing bowl; cut in butter until mixture resembles coarse crumbs.  Fold in cranberries; stir in 3/4 cup buttermilk until just moistened.  Turn dough onto a lightly floured surface and knead 6 to 8 times; divide dough in half.  Pat each half into an 8-inch circle on an ungreased cookie sheet lined with parchment paper.  Cut each circle into 8 wedges (do not separate).  Brush tops with remaining buttermilk; sprinkle with remaining sugar.  Bake at 350 degrees for 15 minutes or until golden.  Serves 16.

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

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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Kristin is also one of our
Early Bird Reviewers and, right now, she's hosting a giveaway of one of our newest cookbooks, Weeknight Dinners!

Click here to enter now!

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Brand New Cookbook Badges for YOU!

Were YOU published in one of our
most recent cookbooks?  

Thank you for sharing your tried & true recipes with us...we couldn't create our cookbooks without generous cooks like you! As a way to say thanks, we're excited to share our latest Cookbook Badges with you today.

You can use them on your blog, post them on Facebook,
pin them to Pinterest or share them any way you like!

 

 

 

Plus here's one you may have missed from last Fall...

 

 

Have a blog of your own?
Great! Add them to your sidebar or use them in posts
when you're sharing recipes from your these books...
they're yours to use any way you like!

Don't have a blog?
That's okay...post them on your Facebook wall
and brag a little bit! You can even use them in place of your
profile picture on Facebook or anywhere else you use an avatar. 

Looking for older books?
We don't have them all, but here are our previous badges! 

 

Still waiting to be published?
We still love you and here are some badges especially for YOU!

 

Click through the images to view in a new window and at full size. From there...

PC users: Right click on the image and select "Save image as" to download your own copy of the button or badge.

Mac users: Control+click on the image and select “Save Image" to download your own copy of the button or badge.

 

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Have a friend who was also published? Share the love!

What's Cooking in YOUR Kitchen?

Whether this week has been hectic & busy or you've been able to relax and enjoy yourself, we'd love to hear what you've cooked up in the last week or so. Let's share our latest kitchen creations today...we know you've got something yummy bubbling away in the oven or simming on the stove!

So, tell us...

What recipes have you MADE THIS WEEK?
Share 'em all in today's Recipe Round-Up!

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We're filming a video for this recipe this week...it originally appeared in
our cookbook, 101 Cozy Casseroles, and is an office favorite!  

Meatball Sub Casserole
Christi Miller of New Paris, Pennsylvania, shared this recipe with us. Her family loves it with a big green salad and garlic bread...delicious!

1 loaf Italian bread, cut into
    1-inch thick slices
8-oz. pkg. cream cheese,
    softened
1/2 c. mayonnaise
1 t. Italian seasoning
1/4 t. pepper
2 c. shredded mozzarella
    cheese, divided
1-lb. pkg. frozen meatballs,
    thawed
28-oz. jar pasta sauce
1 c. water

Arrange bread slices in a single layer in an ungreased 13"x9" baking pan; set aside. In a bowl, combine cream cheese, mayonnaise and seasonings; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside. Gently mix together meatballs, spaghetti sauce and water; spoon over cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.

Click here for a printable version of this recipe.

 

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Link up your recipes MADE THIS WEEK 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.

 

Be sure to visit some new friends this week and VOTE for your favorites by clicking Like under their entries...we'll feature the recipes with the most likes on Sunday!

* * *

 Even if you don't have a blog to link below, 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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Want to save the collection for later?

Add it to Pinterest with this image!

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99-Cent Casseroles eBook...NOW thru Sunday!

The eBook version of our Classic Casseroles cookbook
is now available for just 99 cents! 

Just in case you missed the announcement on Facebook earlier this week, we didn't want you to miss out on the deal. Click the book below to visit our landing page, select your eBook reader and download it in seconds!

Hurry and download yours before it's too late!

It's currently available at this special price for
Kindle, Nook, Apple iDevices and Sony eReader.

Just click this link and select your reader.

Don't have an eReader?
That's okay...you can still get this cookbook!

 Download the free reading app from Amazon or Barnes & Noble and it's like having an eBook reader right in your computer. There are even versions for your phone, so you'll always have a speedy supper at your fingertips.

Special notes: When you visit our landing page, you will also find links to the Kobo version. Unfortunately, their price is not adjusted to the promotional price. If you have a Kobo, we'd recommend downloading one of the Kindle or Barnes & Noble apps mentioned above so you can take advantage of the savings!

Also, if you are a fan outside of the US, we'd recommend the Kindle app to you too. Unlike Apple and Barnes & Noble, there are no geographic limitations (that we know of) on Amazon.

 

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Be sure to tell your friends about this great deal!

Lightening Up in 2013?

January always inspires fresh starts and, after all the holiday celebrations, we like to get back to the basics on the menu. This time of year is perfect to lighten up a recipe here or there without sacrificing a bit of homestyle flavor, and if you're thinking along the same lines, we'd love to hear what you're cooking up these days!

So tell us...

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

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This recipe was published in our cookbook, Farmers' Market Favorites, and is a wholesome treat that still satisfies the sweet tooth!   

Peanut Butter-Oat Bars
Jennifer Martineau of Delaware, Ohio, shared this recipe with us. She writes, "For brownie-like bars, bake closer to 20 minutes, but if you'd like them a bit crunchier, bake for 25 minutes."

1/2 c. whole-wheat flour
1 t. cinnamon
1/2 t. baking soda
1/8 t. sea salt
3/4 c. crunchy peanut butter
1/4 c. brown sugar, packed
1/3 c. honey
1 egg
2 egg whites
2 T. sunflower or olive oil
2 t. vanilla extract
2 c. long-cooking oats,
    uncooked
1 c. sweetened dried cranberries
    or raisins
1/2 c. sliced almonds
1/2 c. white or dark chocolate chips

Whisk together flour, cinnamon, baking soda and salt in a small bowl. In a separate bowl, beat peanut butter, brown sugar and honey with an electric mixer on medium speed. Beat egg and whites in a separate bowl; add to peanut butter mixture. Mix in oil and vanilla. Add flour mixture; stir in remaining ingredients. Spread into a greased 13"x9" baking pan, using the back of a spatula to spread easily. Bake at 350 degrees for 20 to 25 minutes. Cut into squares. Makes about 15 to 18 bars.

Click here for a printable version of this recipe!

 

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Ready to add your own
LIGHTENED UP recipe?

See below to join the party and, if you're sharing this hop on your
own blog, link back here with button below.

Just click here to get the code.

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Be sure to visit some new friends this week and VOTE for your favorites by clicking Like under their entries...we'll feature the recipes with the most likes on Sunday!

* * *

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

* * *

Want to save the collection for later?

Add it to Pinterest with this image!

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Want to share these recipes with a friend? Use the buttons below!

Brand New Series Starts Today!

 

We've been sharing recipes, crafts and more on our blog for a little over 3 years now (wow!) and in that time, we've been so fortunate to connect with some amazing bloggers and cooks from all over.

We've partnered with Early Birds and Real Farmwives of America and loved the recipes that YOU all have shared in our weekly Recipe Round-Ups.

Some of these new friends have been featured here on our blog and now, we're opening our front door even wider and inviting more of you to join in the fun.

We're thrilled to announce a new series starting today...
Gooseberry Patch Guest Bloggers!

Cris from GOODEness Gracious is sharing a favorite
Gooseberry Patch recipe today...take it away, Cris!

Hello there! I am so excited to be with you here today! I have been a huge Gooseberry Patch fan for years. Don’t believe me? Check out my family’s tribute to Gooseberry Patch below! ;)

So when they asked if I would like to do a guest post,
I jumped at the chance!

Ya see, Gooseberry Patch has done more for me than just fill my kitchen with amazing cookbooks and yummy dishes, they have supported me when I called them up and told them about a really big change I was making.

My husband and I take one year to change something for our family for GOODe each year. This year through our Year 2 Change Challenge, my husband and I are losing the weight for GOODe over on our He said/She said blog AsGoodeAsItGets.com.

With that, we are working with Gooseberry Patch to highlight their lighter recipes, as well as lightening up some of their other recipes we have fallen in love with over the years.

So far we have have found some real gems in two of my favorite Gooseberry Patch cookbooks, Fresh From the Farmstand and Farmers' Market Favorites.

Everything from yummy soups like Chicken Leek Soup and Beef, Barley and Kale Soup to scrumptious Shrimpy Bagels and THE best fresh tomato dish I have ever enjoyed!

Not only are we sharing recipes, but we are sharing calorie counts and nutrition information for every lite recipe shared on GOODEness Gracious and As Goode As It Gets this year (Psst... click the blog names to sign up for their emails).

 

Today I wanted to share with you how we lightened up one of
our very favorite recipes from Fresh From the Farmstand...

We took the original recipe for Whole Grain Blueberry Coffee Cake and lightened it up and introduced portion control by making Mini Whole Grain Blueberry Coffee Cakes!

Changes I made?

• I reduced the butter by 1 T. and used Light Butter instead of regular.
• I used Whole Grain Cream of Wheat instead of regular.
• I used White Whole Wheat Flour instead of All-Purpose.
• I used 1/2 Cup Brown Sugar-Splenda blend, instead of 1 Cup Brown Sugar.
  (Note: If you don’t want to use Splenda, you might try using Honey.)
• I used Skim Milk.
• I also used 1 1/2 Cup Fresh Blueberries instead of 2 Cups Mixed Berries, just because that is what I had on hand.
• Oh and I spread the 8-10 servings among 12 cavities in my Brownie Pan and the portions were PLENTY big. (Truth be told the Brownie Pan is one of my favorite portion control tools ).

I love how they turned out. Their texture is balanced with the
perfect sweetness. 233 calories well spent in my book!

By making little changes and using the great recipes in the pages of Gooseberry Patch cookbooks, I have found a great source of inspiration in the kitchen while dropping the pounds the last 3 months! Do you want to lose weight or make another change in your family's life? Join us over on our Year 2 Change Facebook page for a source of encouragement! If we can do it-- so can you!

Mini Whole Grain Blueberry Coffee Cakes

Ingredients

• 2 T. Melted Light Butter
• 1 Cup Long Cooking Oats
• 1 Cup Whole Grain Hot Cereal (Cream of Wheat)- uncooked
• 1 Cup White Whole WheatFlour
• 1/2 Cup Brown Sugar/ Splenda Blend
• 1 Egg Slightly Beaten
• 1 Cup Skim Milk
• 1/4 Cup Oil
• 1 T. Baking Powder
• 1/2 t. Salt
• 1 1/2 Cups Blueberries
• 1/4 Cup Chopped Walnuts

Instructions

1. Combine all ingredients except berries and nuts.
2. Fold in berries and nuts
3. Pour into a lightly sprayed brownie pan (or 9 x13 pan).
4. Bake at 350 for 20 minutes (longer if 9 x13)

Notes

Calories 233 Total Fat 8.5g Sat. Fat 1.1g Cholest. 18.5mg Sodium 210.9mg Carb. 34.2g Fiber 4.1g Sugars 11.2g Protein 5.7g

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Thanks so much for contributing our very FIRST Gooseberry Patch Guest Blogger post...we can't wait to try this lightened up version for breakfast sometime soon!

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. 

If all the GOODEness above wasn't enough to tempt you to click over, be sure to visit Cris TODAY for a giveaway of a hot-off-the-presses Gooseberry Patch cookbook, 101 Farmhouse Favorites!

Click here to enter now!

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Did Santa Bring YOU an eBook Reader?

Gooseberry Patch digital cookbooks are a great addition to your brand new eBook reader. Over 100 of our bestselling titles are available as eBooks, so you can browse for new recipes to try wherever you are!

Here's how it works...

Step 1: Purchase a Gooseberry Patch eBook, with a value of $5 or more, from Amazon, Barnes & Noble or your preferred eBook seller.

Step 2: Email us your eBook receipt or confirmation email by January 9, 2013. Address your email to customer@gooseberrypatch.com.

Step 3: We'll reply to your email with a special 25% OFF code.

Step 4: Shop gooseberrypatch.com and enter the code when checking out!

That's it! This offer is good now through January 14, 2013.
*Excluding sale items.

No eBook reader? You can still enjoy our eBooks, thanks to these handy apps!
Many eBook sellers offer a free downloadable app that you can use to
collect and read our eBooks. Once you have it installed, it's like
having an eBook reader right on your computer or even your phone!
Click below to visit and download free reading apps from...

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What's Simmering in YOUR Slow Cooker?

Snowy winter days spent braving the wind and chill are here, and there's no better time to come home to a slow-simmered supper. Meals like this are how comfort food got its name, isn't it? Whether it's a hearty pot roast, a sippable soup or something spicy to warm you to your toes, we'd love for you to add it today. 

So tell us...

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

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This recipe was published in our cookbook, 101 Slow-Cooker Recipes,
and is a great way to chase the chill away.  

Chipotle Shredded Beef
Lisa Bett of Thousand Oaks, California shared this recipe with us. She writes, "My family asks for this often and it smells so good while it's cooking! Add a side of beans and dinner is served."

2-1/2 lb. beef chuck roast,
    trimmed
14-oz. can diced tomatoes
7-oz. can chipotle sauce
4-oz. can diced green chiles
1 onion, chopped
2 T. chili powder
1 t. ground cumin
2 c. beef broth
salt and pepper to taste
6 to 8 6-inch corn tortillas,
    warmed
Garnish: shredded Cheddar
    cheese, shredded lettuce,
    sliced black olives, chopped tomato

Place roast in a slow cooker. Top with remaining ingredients except tortillas and garnish. Cover and cook on low setting for 8 to 10 hours. With 2 forks, shred roast in slow cooker; stir well. Spoon into warmed tortillas; add desired garnishes. Makes 6 to 8 servings.

Click here for a printable version of this recipe!

 

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Ready to add your own
WINTERTIME SLOW-COOKER recipe?

See below to join the party and, if you're sharing this hop on your
own blog, link back here with button below.

Just click here to get the code.

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Be sure to visit some new friends this week and VOTE for your favorites by clicking Like under their entries...we'll feature the recipes with the most likes on Sunday!

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

* * *

Want to save the collection for later?

Add it to Pinterest with this image!

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Want to share these recipes with a friend? Use the buttons below!

Menu of the Week: Christmas in the Country

Coming home...it's at the heart of Christmas. Twinkling lights, candles in the windows, hot cocoa by the fire, warm cookies in the oven, laughter, love and sweet times shared with family & friends.

These are what we're most looking forward to tomorrow...we hope our Menu of the Week from Christmas in the Country adds to your holiday festivities and wintertime family table!

As always, when you follow us on Twitter, you'll get an additional recipe EVERY DAY of the week. Can't wait for more?  Visit our Recipe Collection and find lots more from Christmas in the Country here!

 

Click links below to view the recipes...enjoy!

 

Jumbo Quiche Muffins
Shared by Debra Alf from Robbinsdale, Minnesota

Mom's Party Rye Spread
Shared by Jan Purnell from Littleston, Pennsylvania

Christmas Eve Soup
Shared by Jessica Heimbaugh from Gilbert, Iowa

Fruity Roasted Sweet Potatoes
Shared by Becca Brasfield from Burns, Tennessee

Honeyed Raspberry Pork Chops
Shared by Elaine Slabinski from Monroe Township, New Jersey

Reindeer Food
Shared by Stephanie Kemp from Millersburg, Ohio

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Want to learn more about Christmas in the Country  or
add it to your cookbook collection? Click below!

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Christmas Classics eBook...just 99 CENTS!

In case you missed our announcement on our Page on Facebook earlier this week, here's your chance to get a handy little eBook for just 99 CENTS!

 

Christmas Classics
-- 99 cents now thru 12/23/12 --

 

Want to read a little more about this cookbook?
Here's what you'll find...

We've gathered all the recipes you'll want for the most scrumptious holiday ever! Celebration Cheese Ball, Pizza Nibblers and punch cups of Winter Wassail will be eagerly welcomed at a festive gathering. Digital eBook, 32 pages. (Gooseberry Patch suggested retail price: $2.99)

Wanna try a sample recipe?
Here you go!

Hot Seafood & Artichoke Dip
Shared by Joely Flegler from Edmond, Oklahoma

8-oz. pkg. cream cheese, softened
1 c. sour cream
1.4-oz. pkg. vegetable soup mix
6-oz. can crabmeat or shrimp, drained
6-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. red pepper, chopped
Optional: 1/2 t. hot pepper sauce

Blend together all ingredients and spread in a 13"x9" baking pan. Bake for 25 minutes at 375 degrees. Makes 4 cups.

 

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!

 

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What Do YOU Serve on Christmas Day?

Almost all recipes have a place in our memories, whether from the first time we made them or from a special occasion of which they were always a part. Some of these most special recipes are served on Christmas day, whether for a homemade breakfast or for dinner later that day. Few days hold so many memories and recipes that add flavor.

So tell us...

What are your favorite
CHRISTMAS BREAKFAST OR DINNER recipes?
Share 'em all in today's Recipe Round-Up!

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This recipe was published in our cookbook, 101 Breakfast & Brunch Recipes, and is an extra-special way to fix this breakfast standard...you'll love it! 

Sugarplum Bacon
Beth Burgmeier from East Dubuque, Illinois, shared this recipe with us. She writes, "Crunchy, sweet and salty...this bacon is out-of-this-world good! Cook some up for your brunch guests. They're sure to love it!"

1/2 c. brown sugar, packed
1 t. cinnamon
1/2 lb. bacon

In a bowl, combine brown sugar and cinnamon. Cut each bacon slice in half crosswise; dredge each slice in brown sugar mixture. Twist bacon slices and place in an ungreased 13"x9" baking pan. Bake at 350 degrees for 15 to 20 minutes, until bacon is crisp and sugar is bubbly. Place bacon on aluminum foil to cool. Serve at room temperature. Makes 8 servings.

Click here for a printable version of this recipe!

 

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Ready to add your own
CHRISTMAS BREAKFAST OR DINNER recipe?

See below to join the party and, if you're sharing this hop on your
own blog, link back here with button below.

Just click here to get the code.

 

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Be sure to visit some new friends this week and VOTE for your favorites by clicking Like under their entries...we'll feature the recipes with the most likes on Sunday!

* * *

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

* * *

Want to save the collection for later?

Add it to Pinterest!

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Want to share these recipes with a friend? Use the buttons below!

Keeping Christmas Quick & Easy!

If you're like us, once the calendar reads December, it's off to the races to plan all the festivities of Christmas!

From a quick snack while wrapping gifts to an easy holiday dinner with family, we always want to make time to share the fun & food of the season. That's what Quick & Easy Christmas is all about!

This week's Menu of the Week features recipes that come together in a flash, but are special enough to be part of this most merry celebration.

With chapters covering everything from open house appetizers and sweets to share to breakfast on Christmas morning and dinner with the whole family, Quick & Easy Christmas is one you'll turn to when time is short and there's fun to be had!

This week, you'll get a half-dozen sample recipes from this bestseller and, as always, when you follow us on Twitter, you'll get an additional recipe EVERY DAY of the week. Can't wait for more?  Visit our Recipe Collection and find lots more from Quick & Easy Christmas there!

 

Click links or photos below to view the recipes...enjoy!

Secret Trail Cheese Ball
Shared by Becca Jones from Jackson, Tennessee

Chicky Popovers
Shared by Deanna Lyons from Roswell, Georgia

Buffalo Chicken Soup
Shared by Anna McMaster from Portland, Oregon

Tangy Ham Steaks
Shared by Stephanie Mayer from Portsmouth, Virginia

Mr. Dillon's Prime Rib
Shared by Terry Dillon from Parma, Ohio

Shelle's Millionaire Pie
Shared by Michelle Caldwell from Totz, Kentucky

 

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Want to learn more about Quick & Easy Christmas or
add it to your cookbook collection? Click below!

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60+ Cake Mix Recipes for 99 CENTS!

We've recently added our series of Our Favorites cookbooks
to our eBook collection, and THIS WEEK ONLY,
you can get the title below for JUST 99 CENTS!

 

Our Favorite Cake Mix Recipes
-- 99 cents now thru 12/16/12 --

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! 

Hornet's Nest Cake

4.6-oz. pkg. cook & serve vanilla pudding mix
18-1/2 oz. pkg. yellow cake mix
2 c. butterscotch chips
1 c. chopped walnuts

Prepare pudding mix as directed on package; cool to room temperature. Stir dry cake mix into prepared pudding; blend well. Pour into a greased 13"x9" baking pan; sprinkle with butterscotch chips and walnuts. Bake at 350 degrees for 35 to 40 minutes, until a toothpick inserted in center of cake comes out clean.

 

Our Favorite Cake Mix Recipes
-- 99 cents now thru 12/16/12 --

 

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Be sure to tell your friends about this great deal!