Gooseberry Patch

Slow Cooking...Super Fast?

On busy weeknights, it's always nice to come home to a slow-simmered meal ready to enjoy...it's why slow cookers are among our favorite kitchen time-savers!

In Super-Fast Slow Cooking, we took this make-ahead method and made it even simpler...each recipe in the cookbook has just 5 ingredients or LESS!

This latest Menu of the Week features six mix & match recipes that you can try with your family...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Recipe Collection for LOTS more from  Super-Fast Slow Cooking.

 

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

Sunrise Hashbrowns

Pine Cones in Tomato Sauce

Easy Asian Chicken

Barbecue Molasses Beans

Apple Butter BBQ Spareribs

Chocolate Concoction

 

 

 

 

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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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Want to learn more about Church Suppers or
add it to your cookbook collection? Click below!

 

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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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add it to your cookbook collection? Click below!

 

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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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Want to learn more about Farmers' Market Favorites or
add it to your cookbook collection? Click below!

 

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Winners of our Slow-Cooker Round-Up!

SLOW-COOKER ROUND-UP WINNERS!

In this week's Recipe Round-Up, we asked you to vote for your favorite links shared. Here are the recipes that received the most Likes as of Friday afternoon!

Slow-Cooker Rotisserie Chicken
from Pocket Change Gourmet

 

Slow Cooker Dr. Pepper Pulled Pork
from Hot Eats and Cool Reads

 

Creamy Crockpot Rice Pudding
from Flour Me With Love

 

Baked Potatoes in the Slow Cooker
ALSO from Pocket Change Gourmet

 

Orange Chicken for Dummies
from Mandy's Recipe Box

 

Thanks to EVERYONE who linked up this week and all of you
who voted. Come visit us next Wednesday for another
Recipe Round-Up...join in with a link to YOUR blog
and you could be featured too!

 

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Share these winning recipes with a friend!

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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Want to learn more about Sunday Dinner at Grandma's or
add it to your cookbook collection? Click below!

 

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Want to Make it Homestyle in a Hurry?

Ever wanted to serve up a homecooked meal, but felt like you needed hours of prep time to get it on the table? Not anymore! This week's Menu of the Week is filled with recipes that go from fridge to table in a flash...all in under an hour! They're all from our brand new cookbook, Homestyle in a Hurry.

From breakfast and appetizers to soups, sandwiches, salads and sides, you'll find plenty to treat your family all day long. Chapters like Dinner in a Dash and Easy-as-Pie Desserts even allow families who have busy schedules can enjoy an evening meal together.

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 Homestyle in a Hurry  !

 

Cherries & Cream Muffins
Jodi Griggs of Richmond, Kentucky shared these delicious breakfast treats with us. They sparkle with sugar topping and are quick enough even for a weekday morning!

1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
1 t. almond extract
1/2 t. vanilla extract
2-1/2 c. frozen unsweetened
    tart cherries, thawed,
    drained and divided
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. milk, divided
Garnish: sugar

In a large bowl, beat butter and sugar until light and fluffy. Add eggs and extracts; blend well. Add half of the cherries to batter; set aside. Combine flour, baking powder and salt in a separate bowl. Add half of the flour mixture to butter mixture with a spatula, then half of the milk. Add remaining flour mixture and milk; mix well. Fold in remaining cherries. Fill greased muffin cups 2/3 full. Sprinkle generously with sugar. Bake at 375 degrees for 20 to 30 minutes, until golden. Makes one dozen muffins. 

Hearty, Healthy Chicken Salad
Heather Cooper of Everett, Washington shared this lunch-perfect recipe with us. She writes, "I first made this recipe one summer when I was craving a Thanksgiving leftovers sandwich and didn’t want to roast a turkey. It turned out to be a big hit! I make it often now. All ingredients are to taste, so add more or less of anything to your liking."

4 boneless, skinless chicken breasts,
    cooked and diced
1/2 c. celery, chopped
1/4 c. onion, chopped
1/2 c. sweetened dried cranberries
1/4 c. sunflower kernels
1/2 to 1 c. low-fat plain yogurt
1-1/2 t. dried sage
1-1/2 t. poultry seasoning
10 slices favorite bread, toasted

In a large bowl, combine all ingredients except yogurt, seasonings and bread. Slowly stir in yogurt until ingredients are moistened to your preference. Add seasonings to taste. Serve on toasted bread. Makes about 5 sandwiches. 

 

Rosemary Roasted Potatoes
Penny Sherman of Cumming, GA shared this easy side dish recipe with us. She writes, "This is the easiest potato dish ever, yet it’s packed with flavor! You don’t even need to peel the potatoes."

2 lbs. redskin potatoes, diced
1/4 c. olive oil
1 t. dried rosemary
1 t. onion powder
1/2 t. garlic salt
1/2 t. pepper
1/4 t. paprika

Place potatoes in a greased 13"x9" baking pan; set aside. Mix remaining ingredients in a small bowl; drizzle over potatoes and toss to coat. Bake, uncovered, at 325 degrees for 30 minutes. Stir; bake an additional 10 minutes, until potatoes are tender and golden. Makes 6 to 8 servings.

 

Stuffed Artichoke Chicken
Michelle Marckesano of East Meadow, New York shared this new twist on chicken with us. She writes, "One of my husband’s favorite meals. The filling was originally served as an appetizer...one day I decided to try filling chicken cutlets with it and it was a big hit!"

1 c. mayonnaise
1 onion, chopped
1 c. grated Parmesan cheese
14-oz. can artichoke hearts,
    drained and chopped
1 T. lemon juice
1/2 t. pepper
2 lbs. boneless chicken cutlets
salt and pepper to taste
3 T. olive oil
3/4 c. seasoned dry bread crumbs

Combine mayonnaise, onion, cheese, artichokes, lemon juice and pepper in a bowl; set aside. Flatten chicken cutlets between 2 pieces of wax paper until thin; sprinkle with salt and pepper. Spread artichoke mixture onto each chicken cutlet. Roll up; secure with a wooden toothpick. Drizzle roll-ups with oil; coat with bread crumbs. Place in an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 minutes. Makes 8 servings.

 

No-Bake Peanut Butter Bars
Cheri Maxwell of Gulf Breeze, Florida shared this super-simple recipe with us. She writes, "This is a favorite after-school treat at my house. So easy to make and the kids just love them!

2 c. margarine, divided
2 c. creamy peanut butter
4-1/2 c. powdered sugar
2 c. graham cracker crumbs
2 c. semi-sweet chocolate chips

Melt 1-1/2 cups margarine and pour into a large bowl. Add peanut butter, powdered sugar and graham cracker crumbs; blend well. Spread in a greased 15"x10" jelly-roll pan; set aside. In a saucepan over low heat, combine remaining margarine and chocolate chips. Stir occasionally until melted and smooth. Spread over peanut butter layer. Let cool completely before cutting into bars. Makes 3 dozen.

 

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Want to learn more about Homestyle in a Hurry or
add it to your cookbook collection? Click below!

 

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Dinner Emergency Winners!

DINNER EMERGENCY WINNERS!

In this week's Recipe Round-Up, we asked you to vote for your favorite links shared. Here are the recipes that received the most Likes as of Friday afternoon!

Baked Salmon with Veggies from Busy Mom's Recipe Box

 

Crock Pot Pizza Casserole from Moms with Crock Pots

 

Crock Pot Taco Junk (their name!) from Crock Pot Ladies

 

Oatmeal Cookie Pancakes from Shugary Sweets

 

Thanks to EVERYONE who linked up this week and all of you
who voted. Come visit us next Wednesday for another
Recipe Round-Up...join in with a link to YOUR blog
and you could be featured too!

 

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Share these winning recipes with a friend!

Warm Up with Our Round Up!

Getting out of bed can be pretty tough on these chilly winter mornings, but when you entice your family to the table with piping hot cinnamon rolls, fresh-baked blueberry muffins or a savory egg bake, you can make it that much easier!

This week, we're rounding up all of YOUR best breakfast & brunch recipes for winter mornings and we'd love to have you join in the fun! So, tell us...

 

What are YOUR favorite WINTER BREAKFAST recipes?
Share 'em all in today's Recipe Round-Up!

 

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Here's a recipe from our cookbook, Comfort Foods, that will definitely bring 'em all to the table...we love the shredded hashbrown crust!

Savory Breakfast Pie
Shared by Sharon Tillman of Hampton, Virginia, who assures us "Nothing says 'Rise and shine!' on a lazy weekend morning like the heavenly aroma of this pie in the oven." Thanks, Sharon! 

3 eggs, beaten
1/2 c. milk
1/2 t. salt
pepper to taste
5 T. butter, melted
3 c. frozen shredded
    hashbrowns, thawed
1 c. cooked ham,
    finely chopped
1/2 c. onion,
    finely chopped
1/2 c. green pepper,
    chopped
1/4 c. diced pimento,
    drained
1 c. shredded sharp
    Cheddar cheese

Whisk together eggs, milk, salt and pepper; set aside. Drizzle butter over a 9" pie plate; pat hashbrowns into bottom and up sides to form a crust. Bake at 425 degrees for 25 minutes, or until golden; cool. Sprinkle crust with ham, onion, green pepper, pimento and cheese; top with egg mixture. Reduce heat to 375 degrees; bake for an additional 35 to 40 minutes, until eggs are set. Let stand for 10 minutes before serving. Makes 4 to 6 servings.

 

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A Free Cookbook of the Week?

No matter where you spend you holidays, as long as you're with family & friends, it bound to be one to remember. While it's the company we'll remember when looking back on these celebrations, it's the special dishes enjoyed together that, when tasted again, take us right back there.

These tried & true holiday recipes were the inspiration for this week's Cookbook of the Week.

For now, say hello to...

Christmas with Family & Friends!

 

Let's take a look at the chapters inside...

The cookbook opens with Homemade Memories, an entire chapter filled with remembrances & stories gathered from folks just like you...they'll put you in the mood to celebrate and maybe even bring back some memories of your own!

Since the holiday season is made that much more memorable by gathering with those we love, several of the chapters in Christmas with Family & Friends - Breakfast & Brunch with Friends, A Warm Holiday Welcome and Cookies & Cocoa Get-Together - are all filled with recipes that are just right for sharing while you celebrate.

Sit Down to Soup Supper and Cozy Casseroles to Share are both focused on warming up you and your family during this festive, but busy, season. Both chapters' recipes are also great for taking along to gatherings and holiday potlucks!

Home for Christmas Dinner and Festive Family Desserts are both filled with inspiration for the big family feast and any day you're gathering loved ones around your table. Traditional tastes to new flaors you'll love trying, there's something here for everyone.

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Here's a recipe to try from the casserole chapter...enjoy it with YOUR family & friends!

Christmas Kitchen Casserole
Special thanks to Natalie Goulding of Wasilla, Alaska, who shared this recipes with us. She writes, "This is one of my favorite breakfast recipes for Christmas. I even prepare it the night before so while we are opening our gifts, it bakes in the oven. This way, I can enjoy what Santa brought to our home!"

20-oz. pkg. frozen shredded hashbrowns, thawed
4 green onions, chopped
8-oz. pkg. shredded Cheddar cheese
2 c. cooked ham, diced
1 T. green pepper, finely chopped
6 eggs, beaten
1/4 c. sour cream
1/4 c. milk

Layer hashbrowns, onions, cheese, ham and pepper in a greased 13"x9" baking pan. Whisk eggs with sour cream and milk. Pour mixture over layered ingredients. Bake, uncovered, at 400 degrees for 35 minutes. Remove from oven; cover with aluminum foil and return to oven for an additional 10 minutes. Serves 6 to 8.

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You can add Christmas with Family & Friends to your collection
that way too...just click the button below!

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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.

Want to see even MORE from our Cookbook of the Week?
Click on the photos below!

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Click the button below!

 

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Ready in a Flash!

This week, we're celebrating our cookbook, Quick & Easy Christmas.
One of the things we KNOW you're gonna love about it is all the recipes
that are ready in 30 minutes or less! With your time in the kitchen cut down,
you'll have plenty of time for everything else this holiday season,
but why wait until then to make a meal in a flash?

Today's Recipe Round-Up is all about those super-quick dishes we rely on
when time is short and the schedule's full, so tell us...

What's YOUR favorite recipe that's
READY IN 30 MINUTES OR LESS? 
Share 'em all in today's Recipe Round-Up!

Here's one to inspire you from Quick & Easy Christmas,
our  Cookbook of the Week !

4-Ingredient Breakfast Pizza

My mother-in-law makes this every Christmas morning. For a change, substitute real bacon bits for the sausage...or even use both!

2  8-oz. tubes refrigerated crescent rolls
2 eggs, beaten
7-oz. pkg. heat & serve pork breakfast sausage, sliced
1 c. shredded Cheddar cheese

Arrange crescent rolls in a rectangle on a lightly greased baking sheet, pinching seams to seal. Spread eggs over crescent rolls. Sprinkle sausage and cheese over top. Bake at 375 degrees for 15 to 20 minutes, until eggs are set and crust in golden. Makes 12 servings.

 

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and, if you're joining this hop, link back
here by using the handy button below.

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Be our guest...just click here to get the code.

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Make It a Homemade Harvest!

There's SO much to keep us busy during these beautiful Fall days and we hope you're enjoying every moment. No matter where we roam however, we all love coming back to our own cozy homes, don't we?

This week's Cookbook of the Week is all about celebrating the harvest season at home. Whether you like to stoke up a crackling fire or lay a favorite quilt across your lap, settle into a comfy chair with a a good book or maybe stitch up a little embroidery project, we know you'll find some inspiration in...

Homemade Harvest!

With a bushel of recipes just right for this time of year, memories that'll warm your heart, a whole chapter of Autumn crafts and tips to add cozy touches to your home, this cookbook is sure to brighten up Fall!

Let's take a look inside...

With 10 chapters in all, they cover all your favorites kinds of recipes, plus bonus goodies like Campfire Classics, filled with open-air favorites, and Homestyle Halloween with lots of spooky & fun treats to celebrate, Homemade Harvest is so much more that just a regular cookbook.

You'll even get some canning & preserving recipes in Harvest Pantry, not to mention the fair-food-inspired recipes in Fall Festival Favorites.  Old-Fashioned Memories and the craft chapter, Home Sweet Homemade, are terrific chapters to book-end all the goodies in the middle!

Want to hear even more about the chapters inside?
Vickie takes you on a tour...watch our video below!

Here's a recipe from the Farmhouse Breakfast chapter.
We hope you and your family will enjoy it!

Make-Ahead Pumpkin Pie French Toast
This recipe was shared by Jennifer Yandle of Indian Trail, North Carolina...thanks, Jennifer! She writes, "I combined several different French toast recipes to suit my family’s tastes. They love anything with pumpkin, so the pumpkin pie spice was a must. It’s a great Sunday morning breakfast…it can bake while you get ready for church. It’s also super-easy for husbands to whip up so Mom can sleep in just a bit on Saturday morning!"

1 loaf French, Italian, challah
    or Hawaiian bread, cut into
    1-inch slices
3 eggs, beaten
1/2 c. egg substitute
1 c. half-and-half
1-1/2 c. milk
1/4 t. salt
1 t. vanilla extract
1 T. pumpkin pie spice
1/2 c. brown sugar, packed
1 to 2 T. butter, sliced

Arrange bread slices in the bottom of a greased 13"x9" baking pan. Whisk together eggs, egg substitute, half-and-half, milk, salt, vanilla and spice.
Stir in brown sugar; pour mixture over bread slices. Refrigerate, covered, overnight. Dot top with butter and bake, uncovered, at 350 degrees for 40 to 45 minutes. Serves 8.

 

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Celebrating Autumn with 101 Recipes!

When hot summer days finally cool down and there's that unmistakable nip in the air, we know fall is on its way. With this season of changing leaves and blustery winds, comes all sorts of fun...apple picking & visits to the pumpkin patch, hometown football games and don't forget Halloween & Thanksgiving! It was all this family fun that inspired this week's Cookbook of the Week.

From hearty soups & stews to tailgating treats, food fit for the big feast and after-school snacks, this cookbook has it all. Plus, since it's part of our 101 Photo Series, there are color pictures included for each recipe too!

Say hello to...

101 Autumn Recipes!

Let's take a look at the chapters inside...

In School Days, you'll find hearty breakfasts and easy-to-pack lunches, along with snacks to tide them over until dinnertime.

Busy-Day Dinners is filled with warm-'em-up-quick meals, including tried & true casseroles, hearty stews, salads, breads and even desserts that come together in a flash. 

Gathering the gang for the big game or hosting a Halloween party? Fun with Friends has appetizers, snacks and spreads that are sure to be a hit...hearty sandwiches and soups will provide more substantial snacking too!

Country Harvest has all the recipes you need to wow your guests at Thanksgiving...easy enough to make for an everyday dinner wtih your family as well.

Here's a recipe from the first chapter that's sure to start your day off right...you can get it going the night before a busy morning!

Overnight Cherry Oatmeal
When you're sitting down to a delicious bowl of this oatmeal, send out a thank-you to Lynda Robson of Boston, Massachusetts...she's the one who shared the recipe with us!

3 c. long-cooking oats, uncooked
3/4 c. powdered sugar
1/4 t. salt
21-oz. can cherry pie filling
6 c. water
1 t. almond extract

Combine oats, powdered sugar and salt in a large bowl; pour into a slow cooker that has been sprayed with non-stick vegetable spray. Add remaining ingredients; stir until combined. Cover and cook on low setting for 8 hours. Serves 4 to 6.

 

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Want to take a peek at even more photos and recipes from this book? Check out the slideshows we created last fall for a special contest. The contest is over now, but you can still see all the photos and even get some recipes...just click the links below!

School Days

Busy-Day Dinners

Fun with Friends

Country Harvest

All FOUR winning recipes!

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Ready to add this book to your collection? Click the button below!

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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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What's Cookin' This Friday?

Here in Ohio, we're in that perfect season where summer is just giving way to fall, and that means lots of familiar flavors in the kitchen...a return to soups and roasts, apples & cinnamon for dessert.

We love this time of year and wanted to share some of what our Featured Friday bloggers have been cooking up lately. Click the links or the photos below to get the recipes!

 

 

Natalie's ready for some football with these hot wings!

Mac & Cheese, made extra tasty by adding duck,
is cooking at Beyer Beware!

 

Try Renae's Mushroom Roast at Down on the Farm!

 

Homemade Tomato Soup at Scraps of Life...looks so good!

 

Give this Easy Grilled Pizza a try...it's from Mommy's Kitchen!

 

A classic recipe on Threaded Together...Party Pea Salad!

 

And now, for the desserts!

This Cookie Dough Cheese Ball is one of our favorites
from Sweet & Simple...it's at Goodeness Gracious!

 

Fresh Apple Cake with Browned Butter Frosting
is what's baking at A Well-Seasoned Life!

 

Buckwheat Pancakes are cookin' on the griddle
at Syrup and Biscuits!

 

Brandie made Apple Brown Betty from the Big Book of
Home Cooking...enter to win a copy too!

 

Molasses Cookies are baking at
The Southern Lady Cooks!

 

Blueberry Buckle looks dreamy from Married/Single Parent...
welcome back, Michelle!

 

Nancy made a blackberry-peach coffee cake
that looks AMAZING!

 

These Gingerbread Pumpkin Bars were our inspiration
to share today's recipes...thanks to Faithfulness Farm
for the yumminess!

 

Your turn! What's been cooking in YOUR kitchen?

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Special virtual hugs to all those in our bloggy family expecting or welcoming new additions (whether kids or grandkids) to THEIR families...seems to be a baby boom happening, doesn't it?

Carmen, Kristin, and Anna are all expecting new babies. There are two new grandchildren on the way for Tracy and a new baby girl just arrived (her 22nd grandchild!) for Julie. Congrats all around!

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Too Late for Breakfast? Never!

Eggs & bacon sizzling hot, muffins warm from the oven,
buttery pancakes...we LOVE breakfast! And it doesn't have to
be sunrise for us to enjoy it, either. Breakfast for dinner is one
of our favorite ways to end the day!  

What's YOUR favorite Breakfast or Brunch recipe?
Share it in today's Recipe Round-Up!

Here's one to inspire you from 101 Easy Everyday Recipes,
this week's Cookbook of the Week!

Apple-Stuffed French Toast
This recipe was shared with us by longtime contributor, Wendy Paffenroth of Pine Island, New York. With an amazing aroma and divine flavor, it's what breakfast is all about!

3 apples, peeled, cored and
    cut into chunks
1/4 c. brown sugar, packed
cinnamon to taste
2 eggs, beaten
1/2 c. milk
1 t. vanilla extract
8 slices wheat bread
Garnish: maple syrup

In a microwave-safe bowl, combine apples, brown sugar and cinnamon. Cover and microwave on high for 5 minutes, until apples are soft. In a separate bowl, stir together eggs, milk and vanilla. Spray a griddle or large frying pan with non-stick vegetable spray and heat over medium heat. Quickly dip the bread on both sides in the egg mixture and place on the griddle. Cook until golden on both sides. Place one slice of toast on a plate; put a scoop of the apple mixture in the middle. Top with another slice of toast. Drizzle with maple syrup. Makes 4 servings.

 

 

Since we're sharing photos from the Easy-Breezy Breakfast chapter of our new cookbook - have you voted yet? - this seemed like the perfect time for you to share your best too!

 

 

 

Link up YOUR favorite Breakfast or Brunch recipes
below and, if you're joining this hop, link back here
by using our handy button below.

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Can YOU Choose a Favorite?

If you received your July e-letter today, you already know how we're celebrating our new book, 101 Easy Everyday Recipes!

Starting today, we're sharing a whopping 30 photos from the book and asking YOU to pick a favorite from each chapter.

These 6 are from the first chapter, Easy-Breezy Breakfasts...take a look at these photos and just try to not get hungry!

Sneak Peek Photos from Easy-Breezy Breakfasts

 

Now that you've seen all 6, leave us a comment below and let us know which looks the yummiest...we'll be sharing the winning recipe soon. In fact, there'll be one from each chapter - FIVE recipes in all! - so come back TOMORROW, July 7th, and vote on a whole new batch.

Of course, for each chapter, the recipe with the most votes wins, so be sure to tell your friends to let us know what they think too...click our handy share buttons below to spread the word!

Twice the Fun on Fox Tomorrow!

Gooseberry Patch on
Good Day Columbus
June 24, 2011
(that's tomorrow!)
8:15am AND 8:30am

If you're in the Central Ohio area, you can catch us not once, but TWICE tomorrow morning! We'll be sharing the recipe below and a few other picnic-perfect favorites. Join us if you can!

 

Bursting with Berries Bundt Cake
You'll find this recipe in our cookbook, Get-Togethers with Gooseberry Patch. 

5 eggs
1-2/3 c. sugar
1-1/4 c. unsalted butter,
    diced and softened
2 T. kirsch liqueur or
    blackberry syrup
1 t. baking powder
1/8 t. salt
2-1/2 c. all-purpose flour,
    divided
1-1/2 c. raspberries
1-1/2 c. blueberries or
    blackberries
Garnish: powdered sugar

Combine eggs and sugar in a large bowl; set aside. Beat butter and liqueur or syrup until fluffy using an electric mixer; add to egg mixture. Add baking powder, salt and all except 2 tablespoons flour. Beat until well-blended and no lumps remain; set aside. Combine berries and remaining flour; toss to coat berries. Gently fold berries into batter. Pour into a greased and floured Bundt pan. Bake at 325 degrees until a wooden pick inserted into center comes out clean, about one hour. Remove from oven and let cool in the pan for 20 to 25 minutes; turn out onto a wire rack to cool completely. Sprinkle top of cake with powdered sugar. Serves 10 to 12.

 

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Remembering Hometown Favorites...

Think back to your hometown...remember the general store that always had the best penny candy? How about the corner bakery with homemade cookies and doughnuts? Remember all those homestyle favorites served up at the local diner and shopping for the fresh-picked best at the farmstand down the road? We love these hometown memories - and the recipes that go along with them too! These were the inspiration for this week's Cookbook of the Week.

Say hello to...

Hometown Favorites!

All those great recipes you remember from days gone by are captured
in this cookbook. Let's take a look at the nostalgic chapters inside.

Here's a sample recipe from the breakfast chapter, Early Bird Cafe...enjoy one (or more!) with your first cup of coffee.

Apple Jack Muffins
Shared by Zoe Bennett of Columbia, South Carolina, this recipe has one of our favorite flavor combinations…apples and cinnamon!

2-1/3 c. all-purpose flour
1 c. plus 3 T. sugar, divided
1 T. baking powder
4 t. cinnamon, divided
1 t. baking soda
1/2 t. salt
1-1/2 c. apples, peeled, cored and finely chopped
1 c. buttermilk
1/3 c. milk
1/3 c. ricotta cheese
3 T. oil
1 T. vanilla extract
2 egg whites
1 egg

In a large mixing bowl, sift flour, one cup sugar, baking powder, 2 teaspoons cinnamon, baking soda and salt together. Fold in apples, stir, then make a well in the center of dry mixture. Whisk together buttermilk, milk, cheese, oil, vanilla, egg whites and egg; add to well in flour mixture. Gently stir just until moistened. Coat 18 muffin cups with non-stick vegetable spray and spoon batter equally in each. Combine remaining sugar and cinnamon; sprinkle evenly over batter. Bake muffins at 400 degrees for 18 minutes or until tests done in the center. Makes 1-1/2 dozen muffins.

With great recipes like this one - over 200 in all! - you might not need another reason enough to add  Hometown Favorites to your collection, but there's plenty more that makes this cookbook special.

Just like all of our cookbooks, there are lots of little treats at the bottom of each page. You'll find tips for adding hometown flair to family meals, nostalgic decorating ideas and quite a few heartfelt memories of days gone by. In addition to our signature line-art illustrations, you'll also enjoy something special inside...vintage photos!

It's almost like a window to your own hometown...we know
you'll enjoy the smiling faces inside Hometown Favorites.

 

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