Gooseberry Patch

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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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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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 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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You're Invited to Our Christmas Table!

The Christmas season is brimming with festive reasons to gather with family & friends…holiday open houses, cookie swaps, caroling parties, trimming the tree and of course the traditional Christmas dinner.

Our newest holiday title, The Christmas Table, celebrates the joys of the holidays with recipes perfect for all these heartwarming occasions. This week, we're sharing a sampling of recipes from this cookbook...don't miss your November edition of Feather Your Nest (coming Wednesday!) for a chance to win too!

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 The Christmas Table there!

 

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

 

Mushroom Poppers
From Julianne Saifullah of Lexington, Kentucky

Poppy Seed Cheese Bread
From Francie Stutzman of Clinton, Ohio

Lasagna Rolls
From Laura Hack of Sugar Creek, Wyoming

Len's Poached Ham
From Len Walker of Ontario, Canada

Marilyn's Slow-Cooked Chicken & Noodles
From Marilyn Stonecipher of Bloomington, Indiana

Coconut-Cranberry Bars
From Jeannie Wolf of Findlay, Ohio

 

 

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Want to learn more about The Christmas Table or
add it to your cookbook collection? Click below!

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6 Recipes for YOUR Harvest Table!

As the weather cools down, we can't help but look forward to all the fall celebrations and, of course, the time-tested recipes that go along with them. Our newest cookbook, The Harvest Table, features plenty of recipes to inspire you during this season, and all year long!

This week's Menu of the Week features a sampling of recipes for you to try from this cookbook. Whether it's a tailgate party rooting on your favorite team, a homecoming gathering with friends or Thanksgiving dinner with the whole family, you're sure to find an occasion to enjoy them!

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 plenty more to sample from The Harvest Table there!

 

Click the links below to view recipes...click the book below
to learn even more about it or add it to your collection!

Brown Sugar Muffins

Pineapple Cheese Ball 

Easy Stuffed Manicotti

Creamy Chicken & Broccoli

Family Favorite Mac & Cheese

Autumn Pumpkin Bars

 

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Want to learn more about The Harvest Table or
add it to your cookbook collection? Click below!

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Christmas in July?

It's been so sweltering recently, we thought we have a little fun with this week's Menu of the Week...how about a little Christmas in July?

No matter what time of year, welcoming family & friends to our kitchens is one of our favorite things about the holidays, and even without a single snowflake on the ground, we know you'll enjoy the recipes from Christmas with Family & Friends. 

We hope you'll enjoy mixing & matching these recipes and, if you try any of them, be sure to come back and leave a comment...we'd love to hear how everything turned out! 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 plenty to sample from Christmas with Family & Friends.

Click the links below to view recipes...click the book below
to learn even more about it or add it to your collection!

 

Friendship Quiche

Warm Gorgonzola Dip
& Garlic Cheese Bread

Cabin Salad

Fancy Pants Chicken

Stuffed Pepper Casserole

Friendship Peppermint Mud Pie

 

 

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Want to learn more about Christmas with Family & Friends
or add it to your cookbook collection? Click below!

 

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What's YOUR Homestyle Favorite?

For real comfort, nothing tops a delicious, down-home meal with family & friends and, for our very first photography cookbook, this kind of recipes was just what we had in mind.

Our latest Menu of the Week is gathered from 101 Homestyle Favorites and, like all of our 101 Photo series books, each recipe has its own color photo alongside the recipes. You'll know just what to expect when you're fixing these for your family...better make sure you have enough for seconds!

Divided into chapters for every meal of the day, this cookbook offers 101 recipes that you're sure to make again and again. We hope you'll enjoy mixing & matching these recipes this week and, if you try any of them, be sure to come back and leave a comment...we'd love to hear how everything turned out!

Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Recipe Collection for LOTS more from 101 Homestyle Favorites.

Click the links below to view recipes...click the book below
to learn even more about it or add it to your collection! 

 

Mom’s Applesauce Muffins

Make-Ahead Brunch Casserole

Warm Blue Cheese & Bacon Dip

Stacie’s Spaghetti Pie

Buttermilk Fried Chicken

Texas Sheet Cake

 

Ready to add 101 Homestyle Favorites 
to YOUR cookbook collection?

 

 

 

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Love Recipes with 5 Ingredients or Less?

 

There are always times that we just have the essentials on hand and that's when our cookbook, 5 Ingredients or Less, comes in handy! It's a collection of our simplest and most delicious recipes and they're easy on your wallet too, since they have half the ingredients!

This week, we're sharing 6 recipes from this bestselling cookbook for our latest Menu of the Week and we hope you'll enjoy mixing & matching all week long.

Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from 5 Ingredients or Less!

 

Cheese Bread Bites
Thanks to Nola Laflin of Coral Springs, Florida, who shared this family-favorite recipe with us. She writes, "I like simple and easy make-ahead recipes. This is a favorite of my grandchildren and family. When they tell me when they’re flying into Florida, I start making and storing these right away!"

1 loaf French bread, crusts trimmed
1 c. butter
1/2 lb. sharp Cheddar cheese, cubed
2 3-oz. pkgs. cream cheese, softened
4 egg whites, stiffly beaten

Cube bread; set aside. Melt butter and cheeses in a double boiler over low heat, stirring often. Remove from heat; fold in egg whites. Dip bread cubes into cheese mixture; set on greased baking sheets. Place in freezer until frozen; remove from baking sheets and store in plastic zipping bags in the freezer. To serve, bake frozen bites at 400 degrees for 12 minutes on greased baking sheets. Serves 8 to 10.

 

Easy Gumbo Meatballs
Shared with us by Brenda Flowers of Olney, Illinois, this recipe is a potluck favorite...keep these warm in the slow cooker after baking!

2 lbs. ground beef
4 slices bread, crumbled
3/4 c. evaporated milk
10-3/4 oz. can chicken gumbo soup
10-1/2 oz. can French onion soup

Combine first 3 ingredients together; form into one-inch balls. Arrange in an ungreased 13"x9" baking pan; pour soups on top. Bake at 350 degrees for 1-1/2 hours. Serves 6.

 

Summertime Chicken
This dish is great in the summertime or anytime and you can enjoy it either hot or cold! Denise Guarni of Medford, New Jersey shared this recipe with us and says that she likes to take it along to picnics and potlucks...everyone loves it!

1-1/2 c. sourdough cheese croutons, crushed
1-1/2 c. honey mustard salad dressing, divided
4 boneless, skinless chicken breasts, sliced into strips
2 T. orange juice

Spread crushed croutons on wax paper; set aside. Spoon half the dressing into a shallow bowl; set aside. Dip chicken in dressing; coat in croutons. Arrange on an ungreased baking sheet; bake at 375 degrees for 20 to 25 minutes or until juices are clear when chicken is pierced with a fork. Combine remaining dressing and orange juice in a microwave-safe bowl; heat for 30 seconds on high. Stir and serve as a dipping sauce for the chicken strips. Serves 4.

 

Ham & Potato Pie
This hearty recipes was shared by Rachel Keller of Provo, Utah. She writes, "This is a favorite recipe my husband shared with me from his time living in Argentina."

2 9-inch pie crusts
3 potatoes, peeled and sliced
1/2 c. cooked ham, cubed
1/2 c. cheese, cubed
4 to 5 eggs, beaten

Arrange one pie crust in an ungreased 9" pie pan; set aside. Boil potatoes in water until tender; drain. Spread into pie crust; add ham and cheese. Pour eggs on top; cover with remaining crust. Pinch crusts together; vent top crust. Bake at 400 degrees for 45 to 50 minutes. Serves 8.

 

Spring Spinach Sauté
This delicious vegetarian dish was shared with us by Beth Childers of Urbana, Ohio...her family enjoys it alongside pork chops!

1 to 2 cloves garlic, minced
2 T. olive oil
1 bunch spinach leaves
1/2 c. feta cheese, crumbled
1/4 c. slivered almonds

Sauté garlic in olive oil until golden; add spinach leaves, stirring until crisp-tender. Add feta cheese and almonds; heat through. Serves 4.

 

Caramel Fudge Cake
Victoria Alzza of South Amboy, New Jersey shared this recipe with us...try it with a buttery yellow cake mix too!

18-1/4 oz. pkg. chocolate cake mix
1/2 c. margarine
14-oz. pkg. caramels, unwrapped
14-oz. can sweetened condensed milk
1 c. chopped pecans

Prepare cake according to package directions; pour 2 cups of batter into a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes; set aside. In a saucepan, melt margarine and caramels; remove from heat. Add milk; stir well. Pour over cake; spread remaining cake batter over caramel mixture. Sprinkle with pecans; bake for an additional 30 minutes. Cool before serving. Makes 15 servings.

 

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Want to learn more about 5 Ingredients or Less or
add it to your cookbook collection? Click below!

 

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A Menu Full of Handed-Down Recipes

Community gatherings, small town suppers and church potlucks...the food is legendary. Tried & true recipes that have been handed-down from generation to generation, often closely guarded secrets, are the recipes we look forward to the most!

These treasured recipes were the inspiration for our book, Church Suppers and this week, we're sharing 6 recipes for our latest Menu of the Week.

You'll love mixing & matching all week long...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from Church Suppers!

 

Grandma Kansas' Cinnamon Rolls
Thanks to Diana Pike of Mount Vernon, Ohio, who shared this family recipe with us. She writes, "This recipe was given to my husband by his grandmother who lived in Kansas. She made these every time the family got together. Family and church members have enjoyed these rich gooey treats for 4 generations!"

2 loaves frozen bread dough, thawed
1 c. butter, softened and divided
1-1/2 c. sugar, divided
1/4 c. cinnamon, divided
1-1/2 c. brown sugar, packed and divided
2 12-oz. cans evaporated milk

Place each dough loaf in a large greased bowl; let rise until double in bulk. Punch each down. Roll out each loaf into a 12"x20" rectangle on a well floured surface. Spread half the butter on each rectangle; sprinkle each with half the sugar. Sprinkle half each of the cinnamon and brown sugar over sugar. Roll up each rectangle jelly-roll style, starting at the long end. Slice each roll into 12 slices. Arrange rolls in 2 greased 13"x9" baking pans. Cover with plastic wrap; let rise in a warm place for 45 minutes, until double in bulk. Pour one can evaporated milk over each pan of rolls. Bake at 400 degrees for 25 to 30 minutes, until golden; ingredients may bubble over pan sides as rolls are baking. Remove from oven; let stand for 5 minutes. Invert each pan onto a baking sheet; serve warm. Makes 2 dozen.

 

Mom’s Veggie Pizza
Beckie Kreml of Peebles, Ohio shared this handed-down recipe with us. She writes, "My mom used to make this for church dinners and showers. Now I make it for our fellowship Sunday after evening service. It’s easy to make and there are never leftovers!"

2 8-oz. tubes refrigerated crescent rolls
8-oz. pkg. cream cheese, softened
1-oz. pkg. ranch salad dressing mix
4 c. favorite vegetables, finely chopped,
    such as broccoli, carrots, tomatoes,
    peppers and onions
8-oz. pkg. shredded Cheddar cheese

Unroll crescent rolls and press onto an ungreased 15"x10" jelly-roll pan. Bake according to package directions; cool. Combine cream cheese and ranch dressing mix; spread over crust. Top with vegetables and sprinkle with cheese; refrigerate until ready to serve. Makes about 16 servings.

 

Buffa’s Family Secret Cheese Ball
Pamela Riley of Dedham, Massachusetts shared this recipe with us. She writes, "My mom gave me this recipe many years ago and it has become my specialty. At family gatherings, the first question my relatives ask me is, 'Did you bring your famous cheese ball?'"

8-oz. pkg. cream cheese, softened
5-oz. jar blue cheese spread
8-oz. container refrigerated
    sharp pasteurized cheese spread
1/2 c. butter
1/8 to 1/4 t. hot pepper sauce
1 c. chopped walnuts

Combine first 4 ingredients; mix well. Add hot pepper sauce to taste; mix again. Cover and refrigerate overnight. Shape mixture into a ball; roll in nuts. Refrigerate until ready to serve. Serves 12.

 

Carrie’s Gone-in-a-Flash Chili
Carrie Lassiter of Rancho Cucamonga, California shared her winning chili recipe with us. She writes, "I entered this chili in our church’s Chili Cook-Off and it was gone before the judging began! If I want it a bit thicker, I just add a can of refried beans."

1 lb. ground beef
1 onion, diced
1 clove garlic, minced
2 to 3 t. chili powder
14-oz. can kidney beans,
    drained and rinsed
14-oz. can pinto beans,
    drained and rinsed
14-oz. can stewed tomatoes
15-oz. can tomato sauce
16-oz. jar salsa
3 T. Worcestershire sauce

Brown ground beef in a large Dutch oven over medium heat. Add onion, garlic and chili powder. Cook until onion is translucent and chili powder is fragrant; drain. Add remaining ingredients; mix thoroughly.
Bring to a boil. Reduce heat; simmer for 20 to 30 minutes, or until heated through. Makes 6 servings.


Cherry-Glazed Baked Ham
This recipe was shared by Jennifer Oglesby of Brownsville, Indiana. She writes, "This recipe is for a great baked ham that I love to take to church socials. It’s so good, I never come home with leftovers!"

12 to 15-lb. fully-cooked
    bone-in ham
1 t. allspice
2-ltr. bottle cola
3/4 c. cherry jelly
1/4 c. orange juice

Place ham fat-side up in a shallow roasting pan. With a knife, score a diamond pattern into top of ham. Sprinkle with allspice; rub into ham. Pour cola into pan. Bake at 325 degrees for one hour and 15 minutes, basting with pan juices every 15 minutes. Combine jelly and orange juice in a saucepan over medium heat, stirring until melted. Brush ham with jelly glaze. Bake for an additional 15 to 30 minutes,
basting with pan juices every 15 minutes, until a thermometer inserted into the thickest part of ham registers 140 degrees. Remove ham from oven; let stand 30 minutes before carving. Serves 15 to 20.

 

Ms. Mabel’s Butterscotch Squares
Shared by Connie Wright of Madison, Tennessee, this recipe's story goes way back. Connie writes, "Over 20 years ago, I used to go to meetings at a historic church in Nashville. This is where I met Ms. Mabel, who I think was one of the best cooks I’ve ever met. She had little tricks for adding a special touch to everything she made…her way of sending love to each person who graced her table. This recipe is one my 29-year-old daughter continues to request for Sunday dinners."

1/2 c. butter, melted
1 c. self-rising flour
3.4-oz. pkg. instant butterscotch
    pudding mix
8-oz. pkg. cream cheese, softened
1 c. powdered sugar
16-oz. container frozen whipped topping,
    thawed and divided

Combine melted butter and flour in a small bowl. With lightly floured fingertips, pat into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 20 minutes, until golden; cool completely. Prepare
pudding according to package directions; refrigerate until set, about 10 minutes. With an electric mixer on low speed, beat together cream cheese, powdered sugar and one cup whipped topping until smooth.
Spread over cooled crust. Spread pudding mixture over cream cheese mixture; top with remaining topping. Cover with aluminum foil; refrigerate overnight. Serves 12 to 16.

 

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Keeping Our Menu Simple This Week!

For all those hurry-up times that demand dinner in a dash, last-minute bake-sale goodies or quick snacks for hungry guests, you need to have a cookbook in your collection that always comes to the rescue!

While we can never have too many quick & easy recipes, we really love those keeping a few grocery-store convenience items on hand to get meals ready in a flash. We wanted to gather all of our favorite recipes using these ingredients to share...that's how Simple Shortcut Recipes was born!

We've selected 6 recipes from this brand new (and already nationally bestselling!) cookbook for our latest Menu of the Week...you can mix & match 'em all week long! Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from Simple Shortcut Recipes!

 

Flaky Ham & Egg Bake
Thanks to Donna Healy of Mountain Home, Idaho for sharing this family-favorite recipe. She writes, "I made this for my kids when they were little. They’re all grown up now, but when they come to visit it’s always requested!"

8-oz. tube refrigerated crescent rolls
6 eggs, beaten
1/2 c. mushrooms, chopped
1 c. cooked ham, chopped
1-1/2 c. shredded Cheddar cheese

Lightly spray a 9" pie plate with non-stick vegetable spray. In a single layer, arrange unrolled crescents in pie plate, pressing seams together. Pour eggs over top. Sprinkle with mushrooms, ham and cheese. Bake, uncovered, at 375 degrees for 15 to 18 minutes, until golden. Serves 6.

 

Soda Bread
Anita Mullins of Eldridge, Missouri shared this sweet and oh-so-simple bread recipe with us. She writes, "My mother gave me this recipe. I couldn’t believe it would taste good, but it does...and it’s so simple! Great with butter or honey."

3 c. self-rising flour
1/4 c. sugar
12-oz. can lemon-lime soda or ginger ale

Mix all ingredients together in a bowl. Pour into a greased 9"x5" loaf pan. Bake at 350 degrees for one hour. Makes one loaf.

 

Rainy-Day Meatball Stew
This slow-cooker recipe was shared with us by Tina Dillon of Parma, Ohio. She writes, "This meal has been in my recipe box for years. We love it with crusty bread...it’s all you need!"

3 potatoes, peeled and cubed
16-oz. pkg. frozen sliced carrots
1 onion, chopped
3 stalks celery, sliced
12-oz. pkg. frozen meatballs
10-3/4 oz. can tomato soup
10-1/2 oz. can beef gravy
1 c. water
1.35-oz. pkg. onion soup mix
2 t. beef bouillon granules

Place vegetables and meatballs in a slow cooker. In a bowl, whisk together remaining ingredients; pour over vegetables and meatballs. Cover and cook on low for 8 to 10 hours, or until vegetables are tender. Serves 6.

 

Mama’s Lazy-Day Stuffed Cabbage
This family recipe comes from Deb Elliott of Cottonwood, California. She writes, "My dad’s mom was Polish, so we grew up eating lots of Polish food. My mom, on the other hand, was into casseroles. So one day my dad said he was hankering for stuffed cabbage and this is what she came up with. It’s yummy. Try it with buttered Italian or rye bread!"

1-1/2 lbs. ground beef
8-oz. can sliced mushrooms, drained
1/2 lb. bacon
1 sweet onion, chopped
1 c. instant rice, uncooked
1 head cabbage, shredded and divided
1-3/4 c. spaghetti sauce
1/4 c. water
salt, pepper and salt-free seasoning blend to taste
1 c. shredded mozzarella cheese

In a skillet over medium-high heat, brown beef with mushrooms; drain and set aside. In the same skillet, cook bacon until crisp, reserving drippings; set aside. Sauté onion and uncooked rice in drippings until onion is translucent. Place half the cabbage in a buttered 11"x 9" baking pan. Spoon rice mixture over top, followed by crumbled bacon and beef mixture. Top with remaining cabbage. Mix spaghetti sauce with water; drizzle over top. Sprinkle with seasonings. Bake, uncovered, at 375 degrees for 50 minutes. Remove from oven; sprinkle with cheese and bake 10 minutes longer, or until cheese is melted. Serves 6 to 8.

 

Easy Hummus Pinwheels
Thanks to busy mom, Jill Ball of Highland, Utah, for sharing this recipe. She writes, "With four school-aged children I am always looking for easy, healthy sack lunch ideas. My children love this recipe. It’s high in protein and low in fat!"

15-oz. can garbanzo beans, drained
1 T. olive oil
2 t. ground cumin
1/4 c. green olives with pimentos
10-1/2 oz. pkg. 8-inch flour tortillas

Place all ingredients except tortillas in a food processor. Process on low speed until well blended. Spread mixture evenly over tortillas. Roll tortillas jelly-roll style; cut into one-inch pieces. Serves 8 to 10.

 

Simple Fruit Cobbler
This cobbler, shared by Nancy Grossi of Novato, California, is a simple recipe to keep on hand for your favorite fruit. She writes, "Always a favorite on our farm, this dessert is also great for dinner parties because you can prepare it ahead of time. When you sit down to eat, just pop it in the oven and by the time the meal is finished, you’ll have a warm, delicious dessert to serve your guests!"

1/2 c. long-cooking oats, uncooked
1 c. biscuit baking mix
1/4 c. brown sugar, packed
1/2 t. cinnamon
1/4 c. butter
6 c. frozen mixed fruit
1/4 c. sugar
Optional: vanilla ice cream

In a bowl, combine oats, baking mix, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside. In an ungreased 2-quart casserole dish, layer fruit; sprinkle evenly with sugar. Crumble oat mixture evenly over fruit. Bake at 350 degrees for 45 minutes, or until hot and bubbly. Top individual servings with ice cream, if desired. Serves 8 to 10.

 

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A Market-Inspired Menu of the Week!

Friendly chatter, cheery farm stands, bushels of produce, baskets of fruit and Mason jars overflowing with just-picked blooms...the farmers' market is in full swing!

With everything in sight locally grown, there's just no better place to find the absolute freshest foods...this amazing selection available right in our neighborhoods was our inspiration for Farmers' Market Favorites. 

We've selected 6 recipes from this nationally bestselling cookbook for our latest Menu of the Week...you can mix & match 'em all week long! Even if your local market isn't open yet, you'll still find plenty of ways to use grocery-fresh produce too.

Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from Farmers' Market Favorites!

 

Berry-Picker’s Reward Muffins
Shared with us by Nancy Porter of Fort Wayne, Indiana, this recipe is just as yummy with blueberries and strawberries too. Use your favorites and give your family their own rewards!

1/2 c. margarine, softened
1-1/4 c. sugar
2 eggs, beaten
8-oz. container sour cream
1 t. vanilla extract
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. raspberries
3 T. margarine, melted

With an electric mixer on medium-high speed, beat softened margarine for 30 seconds. Add sugar; beat until combined. Blend in eggs, sour cream and vanilla. Use a spoon to stir in dry ingredients until just moistened; fold in berries. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full. Bake at 400 degrees for 18 to 20 minutes, until a toothpick tests clean. Brush tops of hot muffins with melted margarine; sprinkle with topping. Cool in pan for 5 minutes; transfer to a wire rack to finish cooling. Makes 20.

Topping:

2 T. sugar
1/4 t. cinnamon
1/4 t. nutmeg

Combine all ingredients in a small bowl.

 

Savory Stuffed Mushrooms
Sent to us by longtime contributor, Francie Stutzman of Dalton, Ohio, these are perfect for parties but make a delicious side dish for big family get-togethers too! She writes, "Oh, are these so good! Depending on the size of the mushrooms, this makes 40 to 50."

1 lb. whole mushrooms
1/4 c. oil, divided
1/4 c. onion, minced
1 clove garlic, minced
1/4 lb. cooked ham, ground
1/2 c. dry bread crumbs
2 T. grated Parmesan cheese
1 egg, beaten
1 T. fresh parsley, chopped
1 t. fresh oregano, chopped
1/2 t. salt
1/8 t. pepper

Remove mushroom stems and chop enough to equal 1/2 cup. Set aside. Heat 2 tablespoons oil in a skillet over medium heat; add mushroom caps and stir to coat with oil. Remove and set aside on paper towels to drain. Add chopped stems to skillet with onion and garlic. Cook over medium-high heat for 10 minutes. Remove skillet from heat and add remaining ingredients. Spoon mixture into mushroom caps. Arrange on an ungreased baking sheet; drizzle tops with remaining oil. Bake at 325 degrees for 30 minutes. Makes 40 to 50 stuffed mushrooms.

 

Town Square Favorite
Tiffany Brinkley of Broomfield, Colorado shared this recipe with us. She writes, "A visit with friends for the weekend took us to a terrific farmers’ market on the town square. We filled our baskets to overflowing with veggies, herbs, sunflowers, even cheese…what a day! That same day, we made these yummy open-faced sandwiches for dinner."

3 T. butter
1-1/2 c. sliced mushrooms
1/2 c. red onion, sliced and separated into rings
2 zucchini, thinly sliced
1 t. dried basil
1/2 t. garlic, finely chopped
1/4 t. salt
1/4 t. pepper
4 bagels, split
8-oz. pkg. shredded Monterey Jack cheese, divided
2 tomatoes, sliced

Melt butter in a skillet over medium heat. Stir in all ingredients except bagels, cheese and tomatoes. Cook, stirring occasionally, until vegetables are crisp-tender, about 4 to 5 minutes. Arrange bagels on an ungreased baking sheet. Sprinkle 1/4 cup cheese over each bagel half. Bake at 375 degrees for 5 minutes, or until cheese is melted. Remove from oven; top each with one slice tomato. Spoon on vegetable mixture; top with remaining cheese. Continue baking 4 to 5 minutes longer, or until cheese is melted. Makes 4 servings.

 

Honey-Garlic Steak
Athena Colegrove of Big Springs, Texas shared this tweaked-to-perfection recipe wiht us. She writes, "The honey-garlic sauce is the secret...what a blend of flavors!"

1-lb. boneless beef steak
6 T. honey-garlic barbecue sauce, divided
2 T. olive oil
1 clove garlic, pressed
1 c. mushrooms, chopped
1 c. green pepper, sliced
1 c. onion, sliced
2 T. soy sauce
cooked rice

Brush each side of steak with one tablespoon barbecue sauce; set aside. Heat oil in a skillet over medium-high heat; stir in remaining ingredients, except soy sauce and rice. Sauté 10 minutes, or until vegetables are crisp-tender. Meanwhile, grill steak over medium-low flame for 15 minutes, turning once halfway through cooking time. Add soy sauce and remaining barbecue sauce to vegetables; reduce heat to medium-low. Simmer 15 minutes. Transfer steak to a serving platter, cover with aluminum foil and set aside 5 minutes. To serve, uncover steak, slice and spoon vegetables over top. Serve with rice alongside. Serves 4.

 

Tangy Summer Slaw
This coleslaw recipe was shared with us by Myra Tunanidis of New Cumberland, West Virginia. It's bursting with fresh flavors...you must give it a try!

1 head red cabbage, shredded
1 head green cabbage, shredded
1 carrot, peeled and shredded
1 onion, finely chopped
1 green pepper, finely chopped
16-oz. bottle red wine vinegar & oil salad dressing
1/4 c. olive oil
1/4 c. sugar
1 T. Dijon mustard
1 t. caraway seed
salt and pepper to taste

Toss together vegetables in a large serving bowl; set aside. Combine remaining ingredients; pour over vegetables. Refrigerate until ready to serve. Toss before serving. Makes 8 to 10 servings.

 

Peach Flip-Overs
This new twist on hand-pies was shared by Melissa Luck West Plains, Missouri. She writes, "I had so many peaches from the farmers’ market, that I popped the extras in the freezer. Try them with peach ice cream…perfect for this recipe!"

2 to 3 peaches, pitted, peeled and sliced
2 t. butter
1/4 t. nutmeg
1 t. cinnamon
2 to 3 T. pumpkin pie spice
1 t. brown sugar, packed
1/4 c. sugar
1 to 2 t. vanilla extract
8-oz. tube refrigerated crescent rolls
ground ginger to taste
Garnish: powdered sugar, cinnamon

Add peaches, butter, spices, sugars and vanilla to a saucepan over medium heat. Simmer for 10 minutes; reduce heat to low. Separate and arrange crescent roll dough on a lightly greased baking sheet; sprinkle with ginger. Bake at 375 degrees for 5 minutes. Remove from oven and top each with one tablespoon peach mixture. Roll into a crescent; secure with a toothpick. Return to the oven for 5 to 10 minutes, or until golden. Sprinkle with powdered sugar and cinnamon. Makes 8 servings.

 

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A Menu from Grandma!

Remember big family dinners at Grandma's house? Her table was filled with comforting, old-fashioned recipes that had her own special touches...many of these have found their way to our own recipe boxes over the years. If you're anything like us, these are some of your most treasured.

This week's Menu of the Week is filled with recipes from our cookbook, Sunday Dinner at Grandma's. In this bestseller, you'll find recipes from breakfast 'til dessert and there's even a whole chapter of candies & cookies, just like Grandma used to make!

Below, you'll find a sampling of recipes from the cookbook that you can mix and match all week long...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from  Sunday Dinner at Grandma's!

 

Pecan Coffee Cake
Kelly Patrick of Ashburn, Virginia shared this recipe with us. She writes, "Mom taught me how to make my dad’s favorite coffee cake when I was young. I was always an early riser, and I started to get up extra early on Sunday mornings just to make coffee cake for Dad before he woke up. It always brings back wonderful memories!"

1-1/2 c. butter, softened and divided
1 c. sugar
2 eggs, beaten
1 t. vanilla extract
3 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1 c. milk

Blend one cup butter and sugar in a large bowl. Stir in eggs and vanilla; set aside. Mix flour, baking powder and salt in a separate bowl. Add flour mixture and milk alternately to butter mixture; stir well. Pour half of batter into a lightly greased and floured 13"x9" baking pan. Sprinkle half of Pecan Filling over batter. Top with remaining batter, then remaining filling. Melt remaining butter; drizzle over top. Bake at 375 degrees for 20 to 30 minutes. Serves 8 to 12.

Pecan Filling:

1-1/2 c. brown sugar, packed
2 t. cinnamon
1 c. broken pecans

Mix together in a small bowl.

 

Granny’s Macaroni Salad
Suzanne Morrow of Moorhead, Minnesota shared this recipe with us. She writes, "My family loves this cheesy macaroni salad made from my grandmother’s own recipe. She was a very good granny to me!"

48-oz. pkg. macaroni shells, uncooked
8-oz. pkg. pasteurized process cheese, cubed
1 green pepper, chopped
1 cucumber, shredded
4 to 5 carrots, peeled and shredded
2 tomatoes, chopped

Cook macaroni according to package directions. Drain and rinse with cold water. In a large serving bowl, mix cheese and vegetables together; add macaroni. Toss together. Add dressing and mix well. Chill 8 hours to overnight to allow flavors to combine. Serves 15 to 20.

Dressing:

2 c. mayonnaise-style salad dressing
2 T. sugar
2 T. vinegar
1 T. mustard

Mix together in a small bowl.

 

Grandma Jo’s Potato Soup
Hope Davenport of Portland, Texas shared her recipe with us. She writes, "My grandma has been making this satisfying soup for as long as I can remember. We really enjoy it on a chilly afternoon."

2 lbs. potatoes, peeled and diced
1/2 lb. carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
4 c. water
12-oz. can evaporated milk
1/4 c. butter, sliced
onion and garlic seasoned salt to taste
pepper to taste
8-oz. pkg. shredded Cheddar cheese
3 slices bacon, crisply cooked and crumbled

Combine vegetables and water in a stockpot over medium-high heat. Cook until vegetables are fork-tender, 15 to 20 minutes. Reduce heat to low; stir in evaporated milk, butter and seasonings. Heat through. Ladle into soup bowls; garnish with cheese and bacon. Serves 6.

 

Country Chicken & Dumplings
Christian Brown of Killeen, Texas shared this from-scratch recipe with us. She writes, "One of those comfort foods that everybody loves! It’s extra special made with homemade broth, but if you’re short on time, a good canned broth is fine." Keep reading to get recipes for all the parts that make this dish so delicious!

3 to 4-lb. roasting chicken
salt and pepper to taste
Garnish: fresh parsley

Roast chicken, covered, in an ungreased roasting pan at 350 degrees for 1-1/2 hours. Let chicken cool while preparing Supreme Sauce. Shred chicken; add to simmering sauce. Drop dumplings into sauce
by heaping tablespoonfuls. Cook, covered, 10 to 15 minutes, until dumplings are firm and puffy. Discard bay leaves. Add salt and pepper; garnish with parsley. Serves 6.

Supreme Sauce:

2 T. butter
1 T. oil
1/2 c. carrots, peeled and diced
1/2 c. celery, diced
3 cloves garlic, minced
2 bay leaves
5 T. all-purpose flour
6 c. chicken broth
1/4 c. whipping cream

In a Dutch oven, melt butter and oil over medium heat. Add vegetables and bay leaves. Sauté until soft. Stir in flour; add broth, one cup at a time, stirring well after each cup. Simmer until thickened; stir in cream.

Dumplings:

2 c. all-purpose flour
1 T. baking powder
1 t. salt
2 eggs, beaten
3/4 to 1 c. buttermilk, divided

Mix flour, baking powder and salt. Whisk together eggs and 3/4 cup buttermilk; fold into flour mixture. Stir just until dough forms, adding a little more buttermilk if needed.

 

Country Rhubarb Crunch
Terri Clark of Huber Heights, Ohio shared this recipe with us. She writes, "My grandma made this for all of us back in the 1950s and 1960s. Our grandpa loved rhubarb and after Grandma found this recipe, we loved it too. We still enjoy it and even the little ones like it."

1 c. plus 2 T. all-purpose flour, divided
2 c. sugar, divided
1 T. butter, diced
4 c. rhubarb, sliced
1 t. baking powder
1/4 t. salt
1 egg, beaten
Garnish: vanilla ice cream

In a large bowl, mix together 2 tablespoons flour, one cup sugar, butter and rhubarb. Spoon into an ungreased 8"x8" baking pan. In a separate bowl, mix together remaining flour, sugar, baking powder and salt. Add egg; mix. Mixture will be crumbly. Sprinkle over rhubarb mixture; shake pan so crumbs settle into rhubarb. Bake at 350 degrees for 40 minutes, or until crust is lightly golden. Serve warm or cold, topped with scoops of vanilla ice cream. Makes 8 servings.

 

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Picturing Christmas...

Ever want to see your holiday meal in pictures? We did too, and that was our inspiration for this week's Cookbook of the Week. The cookbooks in our 101 Photo Series feature full-color photos alongside each recipe...this week's feature book is no exception.

Say hello to...

101 Christmas Recipes!

With Thanksgiving behind us, we'll be planning our next big family feast, Christmas dinner, and all the other goodies that come from our kitchens during this busy holiday season. If you are more of a visual cook, we know you'll be inspired by 101 Christmas Recipes.

Let's take a look inside...

Holiday Open House is filled with recipes you'll love to share, whether you're hosting or taking along a treat to a potluck or get-together. The recipe we're sharing today comes from this chapter...keep reading!

If you're a fan of playing outside when the weather turns chilly, you'll love the next chapter! Snow Fun is packed with warm-you-to-your-toes dishes like hot sandwiches, steamy stews and desserts that will be special treats on those snowy days.

Christmas Day has plenty of traditional favorites and some soon-to-be favorites to try as well. Whether the family is all gathering around your table or you're just toting along something special (besides the presents!), you're sure to find something tasty.

The last chapter, Sweets of the Season, has plenty of candy, cookies, pie, fudge...everything you'd expect around this time of year! There are recipes to enjoy with a special helpter and some that are pretty enough to give as gifts too.

Here's a yummy recipe to try...why wait 'til Christmas?

Jumbo Cinnamon Rolls
This recipe was shared by Carol Courter of our hometown, Delaware, Ohio...we think they'd be perfect for a holiday brunch with friends or even Christmas morning!

1 c. very warm milk (110 degrees)
1 env. active dry yeast
1/2 c. sugar
2 eggs, beaten
1/3 c. margarine, melted and cooled
1 t. salt
4-1/2 c. all-purpose flour
3/4 c. brown sugar, packed
1/3 c. butter, softened
2-1/2 T. cinnamon
16-oz. container cream cheese frosting

Combine milk, yeast and sugar in a large bowl; let stand for 10 minutes. Stir in eggs and margarine with a wooden spoon. Mix salt into flour; add flour to wet mixture one cup at a time until dough forms. Knead until smooth; place dough in a large bowl sprayed with non-stick vegetable spray.Cover; let rest until double in size. Generously spray a surface with non-stick vegetable spray; roll out dough into a 21-inch by 16-inch rectangle. Spread with butter; combine brown sugar and cinnamon and sprinkle over top. Roll up dough and slice into 12 rolls; arrange in a lightly greased 13"x9" baking pan. Cover and let rise until nearly double in size, about 30 minutes. Bake at 400 degrees until golden, about 15 minutes. Spread warm rolls with frosting; serve warm. Makes one dozen.

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A Fresh-Baked Round-Up!

Buttery cloverleaf rolls. Breakfast-ready blueberry muffins.
Spicy pumpkin bread. Your famous banana-nut loaves.

We all have our favorite bread or muffin recipe and whether you bake it in a big round right on the rack or make mini muffins perfect for popping, today's the day we're rounding 'em up! So tell us...

What's YOUR favorite BREAD OR MUFFIN recipe? 
Share 'em all in today's Recipe Round-Up!

Here's one to inspire you from
our Cookbook of the Week !

Scrumptious Pumpkin Bread
Shared with us by frequent contributor, Amy Hunt of Traphill, North Carolina, this recipe is a keeper, especially for this time of year. She writes, "My husband and newphews love pumpkin rolls and this is an easy version of that famous fall treat."

1 c. canned pumpkin
1 c. plus 2 T. sugar,
    divided
1/2 c. brown sugar,
    packed
4 egg whites, divided
1/2 c. fat-free milk
1/4 c. canola oil
2 c. all-purpose flour
2-1/2 t. baking powder
2 t. pumpkin pie spice
1/4 t. salt
1 c. walnut pieces
8-oz. pkg. Neufchâtel
    cheese, softened

Combine pumpkin, one cup sugar, brown sugar, 3 egg whites, milk and oil in a large bowl. In a separate bowl, sift together flour, baking powder, pumpkin pie spice and salt; stir into pumpkin mixture just until moistened. Stir in walnut pieces. Blend together Neufchâtel cheese, remaining sugar and egg white until smooth. Spoon half the pumpkin mixture into a greased 9"x5" loaf pan. Spoon Neufchâtel cheese mixture over pumpkin layer; cover with remaining pumpkin mixture. Bake at 350 degrees for one hour, or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove bread from pan to a wire rack to finish cooling. Makes one loaf.

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Take a Trip to the Country!

It's no secret that we have a soft spot for the fall...we love it almost as much as Christmas! There's just something about turning away from the grill & garden and cooking up something tasty in the oven or slow cooker...something that'll warm our families from head to toe.

While it may not be chilly enough for a sweater just yet, we know those crunchy-leaf, nip-in-the-air days are not far away. Let's celebrate a little early with this week's Cookbook of the Week...

Autumn in the Country!

Inspired by all of our favorite fall gatherings,
you'll start looking forward to the season too
when you turn to the table of contents!

Click to view larger.

A Cozy Country Brunch and Seasonal Sweets are pretty easy
to figure out, but what about the rest of the chapters?

In Hometown Homecoming, you'll find appetizers, drinks, dips and spreads perfect for gameday celebrations.

Indian Summer Picnic has some of our most flavorful sandwiches and soups & stews that you can take along in a thermos!

Sides and salads are the stars of the show in Fireside Fun...all the best from the garden, served warm or cold!

In Bountiful Harvest, you'll find recipes for canning & preserving the best of summer...one of our favorite ways to enjoy fall!

Hosting Thanksgiving this year? We Gather Together has recipes for the whole feast, whether you're doing all the cooking or just taking a dish to share.

 

At the beginning of each of these chapters, you'll find a page
of inspiring ideas like these...click to view larger.

From the Fireside Fun chapter, here's a recipe we hope you'll enjoy all season long.

Sweet Potato Fruit & Nut Loaf
Shared by Jo Ann Valentine of Oviedo, Florida, it has all the flavors of the season, plus some added sweetness from the fruit. Jo Ann recommends trying the batter to make yummy tea muffins too.

1-1/2 c. all-purpose flour
1-1/4 c. sugar
2 t. baking powder
1/4 t. salt
1 t. cinnamon
1 t. pumpkin pie spice
2 eggs, beaten
1 c. milk
1/2 c. oil
1-1/4 c. canned sweet potatoes, drained and mashed
1/2 c. maraschino cherries, drained and chopped
1/2 c. chopped pecans
1/4 c. golden raisins

Mix flour, sugar, baking powder, sugar, salt and spices in a medium bowl; blend in eggs, milk and oil. Stir in remaining ingredients; pour into a greased and floured 9"x5" loaf pan. Bake at 350 degrees for 45 minutes. Makes one loaf.

Bonus Tip:  For the tenderest muffins and loaves, don’t overmix…just stir the batter until moistened. A few lumps won’t matter, right?

 
Stay tuned for lots more goodies from Autumn in the Country this week and, when you're ready to add it to your collection, just click the button below.

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Take a Tour of Bloggers!

With Springtime in full swing in most places and Easter coming up in a few days, we thought it'd be fun to take a little tour of some of our past Featured Friday bloggers and see what they're up to these days. Here's to finding inspiration wherever you look...enjoy!

 

 

Want to fix something special for breakfast? Try Anna's caramel rolls...they're a Gooseberry Patch recipe!

 

 

 

If you're more in the mood for a savory breakfast on Easter Sunday, give Leah's make-ahead breakfast scramble a try and you can just pop it in the oven in the morning!

 

 

 

Tina's Bunny Buns would be a fun treat for little folks Easter morning! These little treats were the inspiration behind this post. Thanks Tina!

 

 

 

Traditional Easter dinner at Carmen's house always includes Ham and Popeye...puffy little noodle-dumplin's sounds good to us!

 

 

 

 

Kristin whipped up this marinated veggie salad and we think it'd be a great side dish.

 

 

 

Mix up Cris's quick & easy baked beans...they'd be just right alongside your ham!

 

 

 

 

Tina also shared her recipe for classic deviled eggs! It's just not Easter dinner without these, right?

 

 

 

 

Looking for a must-share appetizer to serve? Jen posted that she'll be whipping up some of our quick Reuben Dip...yum!

 

 

 

Gail recently posted Claudia's Famous Wing Dip and we think it'd be a great addition too!

 

 

 

 

 

 

Jackie has created a whole page of Easter dinner deliciousness on her blog, including some sweet little Easter basket cupcakes!

 

 

 

 

For the dessert table, there are so many goodies out there...Cora's cookies capture so much of the meaning behind this special day.

 

 

 

 

 

 

 

Carmen's Resurrection Rolls do too...bonus photos of cute helpers in this post!

 

 

 

 

 

 

Kim is sharing her recipe for Luscious Lime Cheesecake...cool and refreshing!

 

 

 

 

She also whipped up this Strawberry Cream Cheese Pie that you could serve this weekend. Looks like a magazine, doesn't it?

 

 

 

Try Carrie's Easy Homemade Cherry Jelly or Jewish Sweet Challah Bread and add something really special to your celebration.

 

 

 

 

 

Speaking of cherries, we don't think anyone would say no to this classic cherry cobbler Jodi posted recently. It's from our cookbook, Quick & Easy Autumn!

 

 

 

 

 

Check out this cute idea that Susie's sharing...Easter in a Jar! Note to other bloggers: this is a blog hop so be sure to link up too.

 

 

 

 

Oh, and if you happen to have some ham left over, Leah's ham sandwiches look amazing...we're really looking forward to trying these!

 

 

 

 

Tina found some beautiful marble eggs...you can't eat 'em but she'll enjoy them year after year. Aren't they pretty?

 

 

 

We hope you found something yummy to try here or some inspiration as we head into a weekend filled with celebration. Enjoy every moment...and if you're making something tasty, share a link in the comments! We'd love to hear about it.

Perfect for You & Your Little Helper!

Remember when you first realized that
there was FUN to be had in the kitchen?

Maybe you helped Mom spread peanut butter on your morning toast or helped Grandma roll out the cookies and then covered them with sprinkles. No matter what age we were, being their little helper is a treasured memory for most of us. It was with this spirit of fun that we put together our very first kids cookbook!

Say hello to...

 
Kids in the Kitchen!

Come with us on a tour of this very special book...it starts today! Below, you can see some of the fun features that'll make you want to surprise your favorite junior cook with their very own copy. Better yet, get one for yourself and then you'll always be ready for fun, no matter WHO your helper of the day is!

First, let's take a look at what's inside.

Click image to view larger.

Whether you have 15 minutes to make an Anytime Snack, an hour to spend whipping up a Dinnertime meal for the whole family or more time for a Just for Fun crafty kitchen adventures, Kids in the Kitchen has a recipe to fit the bill. Look for these icons at the tops of the pages to help you along the way.

 

 

 

 

More fun facts about Kids in the Kitchen...

Unlike our traditional cookbook, the pages inside are illustrated in full-color and they're wipable, so no need to worry about making a mess...that's part of the fun!

Each recipe is formatted for kids, with instructions that are easy to understand plus a list of kitchen tools you'll need to make each one.

The pages are sprinkled with whimsy...not only will the art tickle your funnybone, there are jokes, fun facts and tips for having even more fun in the kitchen

Here's a sample recipe that you and your little helper can try...click the image below to make it bigger. Right-click, save and print to use it in your kitchen!

Click image to view larger.

Stay tuned for more recipes from Kids in the Kitchen later this week...and if you make these Sweet Pretzel Twists, be sure to share a comment or photo with us!

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Spread the word...Kids in the Kitchen is a must-have book!

Makin' Muffins on Fox Today!

We made another trip over to our local Fox28 tv studio this morning and mixed up some grab & go muffins with our friends at Good Day Columbus.

Who says a muffin has to be sweet? Not us! These muffins are a meal on the move and perfect for brunch too.

Just in case you're outside the Central Ohio viewing area, here's the recipe we made this morning!

Jumbo Quiche Muffins
You can find this recipe in our cookbook, Christmas in the Country. It was originally shared by Debra Alf of Robbinsdale, Minnesota...thanks Debra!

16.3-oz. tube refrigerated flaky buttermilk biscuits
1/2 c. cream cheese, softened
4 eggs, beaten
1/4 t. seasoned salt
1/4 t. pepper
6 slices bacon, crisply cooked and crumbled
1/2 c. shredded Cheddar cheese



Place each biscuit into a greased jumbo muffin cup; press to form a well. Combine cream cheese, eggs, salt and pepper. Spoon 2 tablespoons of mixture into each biscuit well; sprinkle with bacon and top with cheese. Bake at 375 degrees for 15 minutes, or until golden. Serves 8.

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