Gooseberry Patch

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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Want to learn more about Simple Shortcut Recipes 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!

Share Your Slow-Cooker Recipes!

This week, we've been celebrating our cookbook, 101 Slow-Cooker Recipes and today we're looking for YOUR tried & true recipes for this handy helper in the kitchen. Whether sweet or savory, for breakfast, dinnertime or parties, any recipe that simmers away in the slow cooker is welcome today!

 So tell us...

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

 

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Here's one of our favorites from 101 Slow-Cooker Recipes...visit our
Menu of the Week for 6 MORE recipes from this cookbook.

Colorado Pork Chops
Linda Wolfe from Westminster, Colorado shared her recipe with us. She writes, "These tasty pork chops feature all the flavors of your favorite Mexican restaurant!"

6 bone-in pork chops, 1-1/2 inches thick
15-oz. can chili beans with chili sauce
1-1/2 c. salsa
1 c. corn
Optional: green chiles to taste
cooked rice
Garnish: fresh cilantro

In a slow cooker, layer pork chops, beans, salsa, corn and chiles, if using. Cover and cook on low setting for 5 hours, or on high setting for 2-1/2 hours. Serve over cooked rice; garnish with cilantro.
Serves 6.

 

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

 

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

Want to add this hop to your OWN blog?

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

Come back this Sunday to see which linked recipe were the favorites of our blog readers...we'll tally up the "likes" on Friday. Add yours and YOU could be featured!

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Save Time with Your Slow Cooker!

Is there any kitchen helper we rely on more than our trusty slow-cooker? Some quick prep in the morning and you can fill your day with fun while dinner simmers away...it doesn't get much better than that!

This week's Menu of the Week comes from our cookbook, 101 Slow-Cooker Recipes and includes 6 recipes that you can mix & match all week long. Whether you're gathering with friends or just looking for a new family favorite, you'll find what you're looking for here!

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 101 Slow-Cooker Recipes!

 

Honey Sesame Wings
Kimberly Hancock of Murrietta, California shared this recipe with us. She writes, "These are always a hit with young and old alike...they're sweet and tangy, but not too spicy. We just love 'em!"

3 lbs. chicken wings
salt and pepper to taste
2 c. honey
1 c. soy sauce
1/2 c. catsup
1/4 c. oil
2 cloves garlic, minced
Garnish: sesame seed

Place chicken wings on an ungreased broiler pan; sprinkle with salt and pepper. Place pan 4 to 5 inches under broiler. Broil for 10 minutes on each side, or until chicken is golden. Transfer wings to a slow cooker. Combine remaining ingredients except sesame seed; pour over wings. Cover and cook on low setting for 4 to 5 hours, or high setting for 2 to 2-1/2 hours. Arrange on a serving platter; sprinkle with sesame seed. Makes about 2-1/2 dozen.

 

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

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

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

 

Bayou Chicken
Dawn Dhooghe of Concord, North Carolina shared this recipe with us. She writes, "The slow cooker always seems to be going at our house. This is one of my husband's favorites and it's so easy to put together!"

3 boneless, skinless chicken
    breasts, cubed
14-1/2 oz. can chicken broth
14-1/2 oz. can diced tomatoes
10-3/4 oz. can tomato soup
1/2 lb. smoked pork sausage,
    sliced
1/2 c. cooked ham, diced
1 onion, chopped
2 t. Cajun seasoning
hot pepper sauce to taste
cooked rice

Combine all ingredients except rice in a slow cooker; stir. Cover and cook on low setting for 8 hours. Serve over cooked rice. Serves 6 to 8

 

Grama’s Minestrone Soup
Lori Czarnecki of Milwaukee, Wisconsin shared this family recipe with us. She writes, "This is a recipe my grandmother used to make on the stovetop...I adapted it to the slow cooker."

1/4 c. zesty Italian salad
    dressing
1 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrot, peeled
    and chopped
14-1/2 oz. can diced tomatoes
15-1/2 oz. can kidney beans,
    drained and rinsed
2 14-oz. cans vegetable broth
3 c. water
1 t. Italian seasoning
12-oz. pkg. small shell pasta,
    uncooked and divided

Combine all ingredients except pasta in a slow cooker; mix well. Cover and cook on low setting for 8 hours. Measure out 1-1/2 cups pasta, reserving the rest for another recipe. Stir uncooked pasta into slow cooker. Cover and cook on high setting for an additional 30 minutes, or until pasta is tender. Serves 6.

 

Garlic Smashed Potatoes
Early Bird Reviewer, Nancy Girard of Chesapeake, Virginia shared this recipe with us. It's a convenient recipe that's become a family favorite.

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

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

 

Praline Apple Crisp
Frequent contributor, Katie Majeske of Denver, Pennsylvania shared this recipe with us. She writes, "What's more comforting that warm apple crisp? I often make this for work, church, potlucks or family."

6 Granny Smith or Braeburn
    apples, cored, peeled
    and sliced
1 t. cinnamon
1/2 c. quick-cooking oats,
    uncooked
1/3 c. brown sugar, packed
1/4 c. all-purpose flour
1/2 c. chilled butter, diced
1/2 c. chopped pecans
1/2 c. toffee baking bits
Optional: whipped topping

Toss together apples and cinnamon. Place in a slow cooker that has been sprayed with non-stick vegetable spray; set aside. Combine oats, brown sugar, flour and butter; mix with a pastry cutter or fork until crumbly. Stir in pecans and toffee bits; sprinkle over apples. Cover and cook on low setting for 4 to 6 hours. Top with whipped topping, if desired. Makes 10 servings.

 

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Want to learn more about 101 Slow-Cooker Recipes or
add it to your cookbook collection? Click below!

 

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A Menu in Minutes!

Family schedules are busier than ever so what better time to celebrate the 10th anniversary of one of our most treasured cookbooks, Meals in Minutes?

That's just what we're doing in this week's Menu of the Week! Filled with recipes that are ready in an hour or less, they all come from our new cookbook, Meals in Minutes, 10th Anniversary Edition. 

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 Meals in Minutes, 10th Anniversary Edition!

 

Stir-Fried Sesame Vegetables
Jill Ross of our Gooseberry Patch family shared this recipe with us. She writes, "This dish is a delicious and easy way to use the bounty from your garden. It’s simple to substitute the veggies for whatever is in season!"

1-1/2 c. vegetable broth
3/4 c. long-grain rice, uncooked
1 T. margarine
2 T. peanut oil
1/2 lb. asparagus, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 yellow onion, sliced
2 c. sliced mushrooms
2 t. fresh ginger, minced
1 t. garlic, minced
3 T. soy sauce
1 T. sesame oil
1 T. sesame seed, toasted

In a saucepan, combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Add vegetables, ginger and garlic; stir-fry for 4 to 5 minutes, or until crisp-tender. Stir in soy sauce and cook for 30 seconds. Remove from heat; stir in sesame oil and sesame seed. Serve over rice. Serves 4.

 

Quick & Easy Veggie Soup
Valerie Pierce of Peach Bottom, Pennsylvania shared her recipe with us. This recipe is perfect if unexpected company drops in...just add some more veggies for plenty of hearty soup!

1 lb. ground beef
1 onion, diced
4 carrots, peeled and chopped
4 potatoes, peeled and chopped
1 c. pearled barley, uncooked
6 beef bouillon cubes
6 c. water
28-oz. can tomato purée
1 t. dried thyme

In a skillet over medium heat, brown beef and onion until beef is no longer pink; drain. Transfer beef mixture and remaining ingredients to a large stockpot; bring to a boil. Reduce heat; simmer until vegetables are tender, about 45 minutes. Stir occasionally; add water while simmering to thin consistency, as desired. Makes 6 to 8 servings.

 

Chicken Tetrazzini
Cindy Edgar of Fishers, Indiana sent us this easy recipe...it works with leftover turkey too!

12-oz. pkg. fettuccine pasta
1 c. sliced mushrooms
1/2 c. onion, chopped
7 T. butter, divided
1/4 c. all-purpose flour
1 t. salt
1/4 t. pepper
2 c. half-and-half
1/4 c. chicken broth
2 c. cooked chicken, chopped
1/3 c. grated Parmesan cheese
1 c. bread crumbs

Prepare pasta according to package; drain. In a skillet over medium heat, sauté mushrooms and onion in one tablespoon butter until golden; remove from skillet. Melt 4 tablespoons butter in same skillet; whisk in flour, salt and pepper, stirring until smooth and bubbly. Add half-and-half; boil for one minute. Remove from heat; mix in broth, chicken, fettuccine and mushroom mixture. Spoon into a greased 13"x9" baking pan. Sprinkle with Parmesan cheese; set aside. Melt remaining butter and toss with bread crumbs; spread over casserole. Bake, uncovered, at 350 degrees for 35 to 45 minutes. Serves 6.

 

Muffin-Tin Pizza Loaves
Shelley Turner of Boise, Idaho shared this delicious recipe with us. She writes, "It's a delicious twist on meatloaf that your whole family will love!"

1 egg, beaten
1/2 c. pizza sauce
1/4 c. seasoned dry bread crumbs
1/2 t. Italian seasoning
1-1/2 lbs. ground beef
1-1/2 c. shredded mozzarella cheese
Optional: additional pizza sauce, warmed

In a large bowl, combine egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill centers with cheese. Bake, uncovered, at 375 degrees for 15 to 18 minutes, or until meat is no longer pink. Serve immediately with pizza sauce, if desired. Makes 12 servings.

 

Butterscotch Brownies
Alice Flood of Dallas, Texas shared this favorite recipe with us. She writes, "The brown sugar gives the brownies an extra-rich butterscotch flavor."

1/4 c. butter
1 c. brown sugar, packed
1 egg, beaten
3/4 c. all-purpose flour
1 t. baking powder
1/2 t. salt
1/2 t. vanilla extract
1/2 c. chopped nuts

Melt butter in a small saucepan over low heat; remove from heat. Stir in brown sugar until dissolved; set aside to cool to room temperature. Blend in egg; add flour, baking powder and salt, mixing well. Stir in vanilla and nuts; spread in a greased 8"x8" baking pan. Bake at 350 degrees for 25 minutes; cool. Makes 9.

 

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Want to learn more about Meals in Minutes, 10th Anniversary Edition or add it to your cookbook collection? Click below!

 

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Rounding up Quick & Easy Dinners!

Yesterday, we asked some of your what the topic of
today's Recipe Round-Up should be and
Quick & Easy Dinners was the favorite!

That works out perfectly for two reasons:

1. We can ALWAYS use a new quick & easy dinner, right?

2. This week, the eBook version of our full-size cookbook,
Speedy Suppers is on sale for just 99 CENTS!

It's a great deal and so easy...just visit our landing page, select your reader and you'll have this entire 224-page cookbook in no time! As always, even if you don't have an eBook reader, you can still enjoy this special deal! Download one of the free reading apps from Amazon or Barnes & Noble and it's like having an eBook reader right in your computer!

 

So tell us...

What are YOUR favorite QUICK & EASY DINNER recipes?
Share 'em all in today's Recipe Round-Up!

 

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 Here's one of our favorites from the cookbook
we mentioned above, Speedy Suppers!

Crunchy Ranch Chicken
Marla Caldwell of Forest, Indiana shared this quick & easy dinner recipe with us. She sums it up when she writes, "Simply mix, dip, cook…what a kid pleaser!" Grown-ups love it too!  

8-1/2 oz. pkg. cornbread
    muffin mix
1-oz. pkg. ranch salad
    dressing mix
1 c. milk
6 boneless, skinless
    chicken breasts
2 T. oil

Combine cornbread mix and salad dressing mix in a large plastic zipping bag; set aside. Pour milk into a shallow bowl. Dip chicken into milk; place in cornbread mixture and shake to coat. Heat oil in a large skillet over medium heat. Add chicken; cook until golden on both sides, about 6 to 7 minutes per side, or until juices run clear. Serves 6.

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

 

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

Want to add this hop to your OWN blog?

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

Come back this Sunday to see which linked recipe were the favorites of our blog readers...we'll tally up the "likes" on Friday. Add yours and YOU could be featured!

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Serving Up a Hearty Menu This Week!

We all love serving up a meal that really hits the spot and in everyone's recipe box, you'll find a go-to recipe (or a few!) that home cooks know will do the trick.

This week's Menu of the Week is filled with recipes that'll really stick to their ribs and make you a household hero for the day...they're all from our cookbook, 101 Hearty Recipes. Filled with a flavorful variety of dishes for any occasion, each recipe is accompanied by a full-color photo...you'll know just what to expect!

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  101 Hearty Recipes!

 

Aunt Louise’s Salad
Virginia Craven of Denton, Texas shared this recipe with us. She writes, "My Aunt Louise is a wonderful self-taught southern cook. In her eighties, she still entertains and is our family’s inspiration in the kitchen!"

8 c. salad greens, torn
12 slices bacon, crisply cooked
    and crumbled
1 c. crumbled blue or
    feta cheese
10-oz. pkg. frozen peas,
    thawed
3/4 to 1 c. sweetened dried
    cranberries
1/2 c. green onions, chopped
1 c. whole cashews

Mix salad greens in a serving bowl. Arrange remaining ingredients except cashews in a pie shape to cover greens. Cover and chill until serving time. Toss salad with desired amount of Balsamic Dressing; sprinkle cashews on top and serve with additional dressing on the side. Serves 10 to 12.

Balsamic Dressing:

1 c. balsamic vinegar
1/2 c. maple syrup
1/4 c. green onions, minced
2 t. seasoned salt
2 t. seasoned pepper
1/2 t. garlic, minced
2-1/2 c. olive oil

Combine all ingredients in a food processor. Process until smooth.

 

Cornbread Chicken Pot Pie
Roberta Valella of Minot, North Dakota shared this recipe with us. She writes, "I made this pot pie when I was out of biscuit baking mix. All I had were two boxes of cornbread mix for a topping. It was a smashing success!"

4 boneless, skinless
    chicken breasts,
    cooked and cubed
2 10-3/4 oz. cans cream
    of chicken soup
16-oz. container sour cream
pepper to taste
1 t. dried basil
16-oz. pkg. frozen mixed
    vegetables
2 8-1/2 oz. pkgs.
    cornbread mix
1 c. shredded Cheddar cheese

Evenly arrange chicken in a greased 13"x9" baking pan. In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes. Serves 4 to 6.

 

Open-Faced Lone Star Burgers
Longtime member of our Gooseberry Patch family, Angie Venable shared this recipe with us. She says, "I first saw a chicken version of this recipe on the cover of a magazine. I decided to make it with burgers instead. Yum!"

1/4 c. onion, chopped
2 cloves garlic, minced
1/4 t. dried thyme
1-1/2 c. shredded Colby Jack
    cheese, divided
1-1/2 lbs. ground beef
6 slices frozen garlic Texas toast
8-oz. can tomato sauce
1 T. brown sugar, packed
1 t. Worcestershire sauce
1 t. steak sauce

In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef over top and mix well. Form into 6 oval-shaped patties. In a large skillet, cook patties over medium heat for 5 to 6 minutes per side, to desired doneness. Meanwhile, prepare toast according to package directions. Drain patties; set aside and keep warm. Add remaining ingredients to the skillet. Bring to a boil; cook and stir for 2 minutes, or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast. Makes 6 servings.

 

Dark Chocolate Pecan Pie
This recipe was shared by Rita Morgan of Pueblo, Colorado. She writes, "Decadent, rich and fantastic! My husband always saves room for dessert when this is on the menu."

1-1/2 c. pecan halves
1-1/2 c. dark chocolate chips
1 T. all-purpose flour
1/2 c. butter, softened
1/2 c. light brown sugar, packed
3 eggs
1/2 c. dark corn syrup
2 t. vanilla extract
1/4 t. salt
9-inch pie crust, baked
Garnish: whipped topping

In a bowl, stir together pecans, chocolate chips and flour; set aside. In another bowl, beat butter and brown sugar until well blended. Beat in eggs, one at a time. Mix in corn syrup, vanilla and salt, just until blended. Stir in pecan mixture. Pour into baked pie crust. Bake at 325 degrees for 55 to 60 minutes, until a toothpick inserted in center comes out with just melted chocolate. Center will set as it cools. Cool on a wire rack. Chill until serving time. Garnish with whipped topping. Makes 8 servings.

 

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Want to learn more about 101 Hearty Recipes or
add it to your cookbook collection? Click below!

 

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St. Patrick's Day Winners!

ST. PATRICK'S DAY 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!

Grasshopper Cake from The Country Cook

 

Creamed Cucumbers ALSO from The Country Cook

 

Corned Beef & Cabbage from SusieQTPies Scraps of Life

 

Lucky St. Patrick's Day Brownies
ALSO from SusieQTPies Scraps of Life

 

Spanokopita Pie from Angie's BIG Love of Food

 

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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Meatless Meal Round-Up Winners!

MEATLESS MEALS 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!

(With so many tied for 4 and 5 votes at the time of tallying, we're sharing an extra-big bunch of winners today...we didn't think you'd mind.)

 

Creamy Parmesan Pasta Salad from Angie's BIG Love of Food

Tortilla Soup with Black Beans from It's Not Just About the Recipe
(There's a version with chicken there too!)

 

Pineapple Casserole from Mrs. Happy Homemaker

 

Spinach Orzo with Teriaki Glaze from Stella B's Kitchen

Best Mac & Cheese Ever from Shugary Sweets

 

Country Potato Salad from The Country Cook

 

Capellini al Fresco from Hot Eats, Cool Reads

 

Cheese Quesadillas & Tortilla Pizzas ALSO from The Country Cook

 

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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30 Minutes from Stove to Table!

This week's Menu of the Week comes from our cookbook, Fast-Fix Meals! With recipes that are ready in a jiffy, but still have the homestyle flavors you love, it's bound to become your new best friend in the kitchen.

The recipes our contributors shared with us for this cookbook cover every meal of the day so Fast-Fix Meals will always come in handy. The best part is that they all go from stove to table in 30 minutes or less!

Below, you'll find a sampling of recipes from each chapter 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  Fast-Fix Meals !

 

Parmesan Zucchini Sticks
Marion Sundberg of Ramona, California share this recipe with us. She writes this serving suggestion, "Serve instead of French fries alongside cheeseburgers...kids will gobble them up!" We like serving them as an easy appetizer too!

1 egg
1/2 c. Italian-flavored dry bread crumbs
1/2 c. grated Parmesan cheese
1 t. dried thyme
1/2 t. pepper
4 zucchini, quartered lengthwise
Garnish: ranch salad dressing

Whisk egg in a shallow bowl; set aside. Mix bread crumbs, cheese, thyme and pepper in a separate bowl. Dip zucchini into egg and then into crumb mixture. Place on a baking sheet sprayed with non-stick vegetable spray. Bake at 450 degrees for 20 to 25 minutes, until tender. Serve with ranch salad dressing or your favorite dipping sauce. Serves 4. 

 

Cobb Salad Subs
This recipe from Jo Ann's kitchen combines the flavors of our favorite salad into a hearty sandwich...the avocado dressing really pulls it all together, but you could also use blue cheese dressing or your favorite!

1-1/3 c. cooked chicken, diced
2 roma tomatoes, diced
4 slices bacon, crisply cooked and crumbled
1/2 c. crumbled blue cheese
2 eggs, hard-boiled, peeled and diced
4 submarine buns, split and toasted
4 leaves lettuce

Combine all ingredients except buns and lettuce. Drizzle with Avocado Dressing and toss to coat. Spoon mixture over bottom halves of buns; add lettuce leaves and top halves of buns. Makes 4 sandwiches.

Avocado Dressing:

3 T. olive oil
1 T. white wine vinegar
1 t. Dijon mustard
1/2 t. salt
1/2 t. pepper
1 avocado, pitted, peeled and diced

Combine all ingredients except avocado; whisk until well blended. Stir in avocado. 

 

Chicken Turnovers
This quick & comforting recipe was shared with us by Angela Bettencourt of Mukilteo, Washington. She writes, "This is one of the most requested recipes in our family of five hungry boys...a 13-year-old and four (yes, quadruplets!) 10-year-olds. It is definitely comfort food and we hope everyone who tries it will enjoy it! I double this recipe to feed my hungry crew." Thanks again for sharing it, Angela!

4 c. cooked chicken, cubed
8-oz. pkg. cream cheese, softened
1/2 c. milk
1 T. onion, minced
1 t. salt
1/8 t. pepper
2  8-oz. tubes refrigerated crescent rolls
1 T. margarine, melted
3/4 c. grated Parmesan cheese
2  10-3/4 oz. cans cream of chicken soup
2/3 c. milk

Blend chicken, cream cheese, milk, onion, salt and pepper; set aside. Separate each tube of crescent rolls into 4 rectangles; press to seal perforations. Spoon 1/2 cup chicken mixture into center of each rectangle; pull up corners to form a triangle and press to seal. Place turnovers on an ungreased baking sheet. Brush tops with margarine; sprinkle with Parmesan. Bake, uncovered, at 350 degrees for 20 to 25 minutes, or until golden. While turnovers are baking, combine soup and milk in a saucepan; heat until bubbly. Spoon soup mixture over turnovers. Serves 4 to 6. 

 

Aunt Joan’s Broccoli-Cheese Soup
Longtime contributor, Krysti Hilfiger of Covington, Pennsylvania shared this family recipe with us. She writes, "When I was young, I loved this soup so much that my aunt always had it bubbling on the stove when I came to stay. It’s still oh-so satisfying!"

1/2 c. water
10-oz. pkg. frozen chopped broccoli
1 T. onion, minced
10-3/4 oz. can cream of chicken soup
1 c. milk
1 c. shredded Cheddar cheese
1/8 t. pepper

In a medium saucepan over medium heat, bring water to a boil. Add broccoli and onion. Cover and simmer for 5 minutes, or until broccoli is tender; do not drain. Stir in soup, milk, cheese and pepper. Cook and stir about 4 minutes, or until heated through. Serves 4.

 

Millionaire Brownies
Mary Nguyen of Oklahoma City, Oklahoma writes, "These are the very best brownies I had ever had...they’re a big hit with my family too!" We love the flavor and that they start with a mix! Thanks for sharing the recipe with us, Mary!

18-1/4 oz. pkg. chocolate fudge cake mix
1 c. evaporated milk, divided
3/4 c. butter, softened
14-oz. pkg. caramels, unwrapped
1-1/2 c. semi-sweet chocolate chips
1-1/2 c. chopped pecans

Stir dry cake mix, 2/3 cup evaporated milk and butter until moistened. Spread half the mixture in the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 8 minutes; cool. Heat caramels and remaining evaporated milk in a small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle brownies with chocolate chips; drizzle with caramel mixture. Top with pecans. Spread remaining batter over top. Bake at 350 degrees for 18 to 20 minutes. Cool completely before cutting. Makes 2 dozen.

 

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Visit the Cookbook of the Week feature for Fast-Fix Meals and get an extra recipe for Kim's Peach Cobbler...take a peek inside the book as well.

Ready to add Fast-Fix Meals to your cookbook collection?
Click below!

 

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What Recipe Always Perks YOU Up?

This week's Menu of the Week features five of our favorite recipes from Mom's Very Best Recipes. SO, in keeping with the MOM theme, today's Recipe Round-Up will be all about those recipes that never fail to make you feel better when you or your loved ones are feeling under the weather!

(Plus, it's kinda sniffle season anyway, right? Never hurts to be prepared!)

So, whether YOUR mom made it for you when you were sick
or whether YOU make it for your kids to perk them up, tell us...

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

 

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Here's one of our favorites from Mom's Very Best Recipes...enjoy!

Mom's Champion Chicken Soup
This feel-better recipe was shared by Melody Taynor of Everett, Washington. She writes, "Guaranteed to chase away the chills! For extra goodness, use homemade chicken broth...you’ll need about 10 cups."

1 T. butter
1/2 c. onion, chopped
1/2 c. celery, chopped
2 32-oz. containers chicken broth
14-1/2 oz. can chicken broth
1 c. cooked chicken, diced
1 c. carrots, peeled and sliced
2 t. dried parsley
salt and pepper to taste
1-1/2 c. thin egg noodles, uncooked

Melt butter in a stockpot over medium heat. Sauté onion and celery in butter until just tender, about 5 minutes. Pour in broth; add remaining ingredients except noodles. Bring to a boil; stir in noodles. Reduce heat slightly and simmer for 15 to 20 minutes, until noodles are tender. Makes 6 servings.

We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!

 

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

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Treasure Hunting Today!

Today, we're looking for those treasures in your recipe box. You know the ones...the cards are worn and include years of splatters and smears, maybe they're even in Grandma's own handwriting.

While we're always up for trying something new, our love of old-fashioned recipes from days gone by is part of the reason Gooseberry Patch cookbooks are what they are today.

We've found that the recipes passed from Grandma and Mom are the heart of our kitchens and we'd love to hear about those that really take you back. So, tell us...

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

 

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Here's a recipe to inspire you from our nationally bestselling
cookbook, Farmhouse Kitchen...enjoy!

Old-Fashioned Rice Pudding
This recipe was shared with us by Gretchen Hickman of Galva, Illinois. She writes, "My grandmother was an excellent country cook...this recipe is hers." We love the nostalgic feeling that this recipe inspires combined with the modern convenience of the slow cooker...best of both worlds!

5 c. cooked rice
3 c. evaporated milk
1-1/3 c. brown sugar, packed
6 T. butter, softened
4 t. vanilla extract
1 to 2 t. nutmeg
6 eggs, beaten
1 to 2 c. raisins

Combine all ingredients; pour into a lightly greased slow cooker. Cover and cook on low setting for 4 to 6 hours, or on high setting for one to 2 hours. Stir after first 30 minutes. Serves 4 to 6.

We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!

 

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

Want to add this hop to your OWN blog?

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

Come back this Sunday to see which linked recipe were the favorites of our blog readers...we'll tally up the "likes" on Friday. Add yours and YOU could be featured!

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A Menu from the Farmhouse!

This week's Menu of the Week comes from our cookbook, Farmhouse Kitchen! Inspired by those old-fashioned kitchens and their made-from-scratch recipes, this book has been certified a national bestseller!

With recipes for every meal of the day, plus special occasions, it also includes a chapter called Farmhouse Pantry, with jellies, jams, pickles, preserves and so much more.

Below, you'll find a sampling of recipes from the book. Follow us on Twitter and get a recipe EVERY DAY this week or click over to our Online Recipe Box for LOTS more from  Farmhouse Kitchen!

Peach Cobbler Muffins
Shared by Bonnie Allard of Santa Rosa, California, these make a delicious breakfast or brunch treat. She writes, "My most requested muffins...I hope you all like them as much as my family & friends do! Everyone loves them so much, they disappear right away whenever I make them to share."

3 c. all-purpose flour
1 c. sugar
1-1/2 T. baking soda
1/2 t. salt
3/4 c. butter, diced
1-3/4 c. milk
16-oz. can peaches, drained and chopped

Mix flour, sugar, baking soda and salt in a large bowl. Cut in butter with a pastry knife or a fork. Add milk and peaches; stir just until moistened. Spoon batter into greased or paper-lined muffin cups,
filling 2/3 full. Spoon topping onto muffins. Bake at 400 degrees for about 20 minutes, or until golden. Turn out and cool slightly on a wire rack; serve warm or cold. Makes 1-1/2 dozen.

Topping:
2 T. butter, diced
2 T. sugar
1/2 t. cinnamon

Mix together in a small bowl until crumbly.

 

Spicy Cheese Crispies
Molly Wilson of Box Elder, South Dakota sent us this recipe along with this note, "All the kids loved the regular mild-flavored cheese crispies and my uncle told Mama she should make some for the adults...so she did!"

1 c. margarine, softened
8-oz. pkg. shredded sharp Cheddar cheese
2 c. all-purpose flour
1 t. cayenne pepper
1/2 t. salt
2 c. crispy rice cereal
Optional: 1 c. pecan halves

In a large bowl, blend together margarine and cheese. Add flour, cayenne pepper and salt; stir in cereal. Shape into small balls and place on ungreased baking sheets. Flatten each ball with a fork. Top each with a pecan half, if desired. Bake at 300 degrees for 20 minutes. Cool; store tightly covered. Makes about 6 dozen.

 

Honey & Brown Sugar Meatloaf
This recipe from Lea Ann Burwell of Charles Town, West Virginia has become one of our main dish stand-bys. She writes, "My father-in-law raises honeybees and shares the honey with us. One day I experimented with it and this has become my husband’s favorite meatloaf recipe. It is simply delicious. He also likes to use the leftovers to make hot meatloaf sandwiches the next day...yum!"

2-1/2 lbs. ground beef
1 sleeve saltine crackers, crushed
1 egg, beaten
2 c. catsup, divided
1/2 c. honey
1/2 c. brown sugar, packed

Mix ground beef, cracker crumbs, egg and 1/2 cup catsup in a large bowl until thoroughly mixed. Shape into a loaf and place in an ungreased 13"x9" baking pan. Spread 1/2 cup catsup on top of loaf. Bake at 350 degrees for one hour and 15 minutes. Mix honey, brown sugar and remaining catsup together with a whisk. Remove meatloaf from oven and pour glaze over the top. Place meatloaf under the broiler until glaze starts to bubble. Let cool slightly before slicing. Serves 6 to 8.

 

The Best Blondies
We love this recipe from Elizabeth Cisneros of Chino Hills, California...it's a must at all of our potlucks! She writes, "For an extra-special dessert, serve squares topped with a scoop of butter brickle ice cream...delicious!"

1 c. butter, melted
2 c. brown sugar, packed
2 eggs, beaten
2 t. vanilla extract
2 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
1 c. chopped pecans
1 c. white chocolate chips
3/4 c. toffee or caramel baking bits

Line a 12"x9" baking pan with parchment paper. Spray sides of pan with non-stick vegetable spray and set aside. In a large bowl, mix together butter and brown sugar. Beat in eggs and vanilla until mixture is smooth. Stir in flour, baking powder and salt; mix in pecans, chocolate chips and baking bits. Pour into prepared pan and spread evenly. Bake at 375 degrees for 30 to 40 minutes, until set in the middle. Allow to cool in pan before cutting into squares. Makes one dozen.

 

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Want to learn more about Farmhouse Kitchen
or add it to your cookbook collection? Click below!

 

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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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Link up your favorite WINTER BREAKFAST recipes below
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Comfort Foods All Week Long!

This week's Menu of the Week comes from our cookbook, Comfort Foods, a title that's filled with stick-to-your-ribs recipes that'll remind you of big family suppers at Mom's or Grandma's house.

With recipes for every meal of the day from breakfast to dessert, it's one of our favorite collections. We've picked a sampling of recipes that sum up the best of the book...follow us on Twitter and get a recipe EVERY DAY this week or click over to our Online Recipe Box for LOTS more from Comfort Foods!

 

Sunday Beef & Noodles
Peggy Donnally of Toledo, Ohio shared this recipe with us. She writes, "Noodles and potatoes...my idea of heaven on a plate!"

2-lb. beef chuck roast
4 c. beef broth
1 c. onion, chopped
2 t. onion powder
1 t. garlic powder
1 T. dried parsley
salt and pepper to taste
16-oz. pkg. extra wide egg noodles, cooked
mashed potatoes

Place roast in a slow cooker. Combine broth, onion and seasonings; pour over roast. Cover and cook on low setting for 6 to 8 hours. Remove roast; slice and return to slow cooker. Add noodles to slow cooker; heat through. Serve over mashed potatoes. Serves 6 to 8.

 

Polly's Mashed Potatoes
This recipe was shared with us by Holly Hansen from Joliet, Montana. She writes, "This recipe is requested every time we have a potluck at our church. It is made by a sweet lady, Polly, who's an excellent cook...all the kids absolutely love these potatoes! Polly owned a restaurant for 14 years while raising 8 children and is a sweet grandma who reminds everyone of their own grandmas."

8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1-oz. pkg. buttermilk ranch salad dressing mix
5 lbs. potatoes, peeled, cubed and cooked
Optional: 2 to 3 T. milk

In a very large bowl, mix together cream cheese, butter and dressing mix with an electric mixer on medium speed. Add potatoes; beat until creamy and fluffy. If potatoes seem too dry, add milk a little at a time. Makes 10 to 12 servings.

 

Gram Walker's Smothered Chicken
Dawn Raskiewicz of Alliance, Nebraska shared her grandmother's recipe with us. She writes, "Grandma always prepared this chicken recipe when we went to her house...it's been passed down to my mom and me. I have so many special memories of eating this meal with my family."

3 to 4 lbs. chicken
1 c. all-purpose flour
salt and pepper to taste
1/2 c. margarine
2.1-oz. env. chicken noodle soup mix
10-3/4 oz. can cream of mushroom soup
12-oz. can evaporated milk
1 t. poultry seasoning
dried parsley to taste

Dredge chicken pieces in flour; sprinkle with salt and pepper. Melt margarine in a large skillet over medium heat. Fry chicken until golden on both sides; transfer to a greased 13”x9” baking pan. Sprinkle with soup mix; pour mushroom soup over top. Combine evaporated milk, seasoning and parsley in a small saucepan over medium heat; heat through without boiling. Pour over chicken. Bake, uncovered, at 350 degrees for 30 minutes, or until juices run clear. Serves 4.

 

Warm Apple Cake & Caramel Sauce
Shared by longtime Gooseberry Patch family member, Stacie Mickley, this dessert is amazing when served warm out of the oven and drizzled with the homemade sauce below...try it with a scoop of vanilla ice cream too!

1 c. all-purpose flour
1 c. sugar
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 egg, beaten
2 c. apples, cored, peeled, and shredded
1/4 c. chopped walnuts

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts. Spread in a lightly greased 8"x8" baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean. Serve warm, drizzled with Caramel Sauce. Makes 9 servings.

Caramel Sauce:

1/2 c. brown sugar, packed
2 T. all-purpose flour
1/8 t. salt
1 c. water
1 T. butter
1/4 t. vanilla extract

Combine brown sugar, flour and salt in a small saucepan. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook for one to 2 minutes, until thickened. Remove from heat; stir in butter and vanilla.

 

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Want to learn more about Comfort Foods or
add it to your cookbook collection? Click below!

 

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Special Savings + Recipe Round-Up!

In case you haven't heard, the eBook version of our FULL-SIZE cookbook, Dinners on a Dime, is on sale for just 99 cents!

It'll only last for a limited time so click over
to our landing page to get yours today!

As always, even if you don't have an eBook reader, you can still enjoy this special deal! Download one of the free reading apps from Amazon or Barnes & Noble and it's like having an eBook reader right in your computer!

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Now, back to our regularly scheduled Recipe Round-Up...
this week, it's inspired by this great deal!

Seems like more and more families are enjoying dinner at home and we can't help but be pleased to hear it. There's just no substitution for a homecooked meal and the tradition of sitting down to eat together is one the kids will treasure as they grow up and raise their own families. Even when it's just the two of you, enjoying a meal together is a warm way to end the day, isn't it?

While we love providing kitchen inspiration, we also know that every family wants to get the most for their grocery dollar. We kept that idea in mind while creating Dinners on a Dime and today, we're hoping to round up some of your best meals. Tell us...

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

 

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Here's a recipe that definitely delivers flavor and it's easy on the grocery budget too! You'll find it in our cookbook, Dinners on a Dime.

(Did we mention that you can download
the eBook for 99 cents? Just checking.)

Italian Mini Meatloaves
This budget-friendly recipe was shared with us by Cari Simons of Lawrence, Kansas. She writes, "This recipe was shared with me by a friend. It really makes a pound of ground beef go a long way! On a chilly evening, served with creamy mashed potatoes and veggies, it is our ultimate comfort food."

1 lb. ground beef
16-oz. pkg. stuffing mix
1 c. water
1 t. Italian seasoning
1 c. tomato-basil pasta sauce
3/4 c. shredded mozzarella cheese

Mix beef, stuffing mix, water and seasoning together until well blended. Spray a muffin tin with non-stick vegetable spray. Press mixture evenly into 12 muffin cups. Make a small well in the center of each; spoon some sauce into each well. Bake, uncovered, at 375 degrees for about 30 minutes, until cooked through. Sprinkle with cheese and bake for 5 to 7 more minutes, until cheese is melted. Makes 6 servings.

 

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Link up your favorite INEXPENSIVE recipes below
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Put Your Slow Cooker to Work!

Is there anything better than coming home after a blustery day and having your home filled with the delicious smell of dinner, ready to eat?

We love to put our slow cookers to work at this time of year (sometimes even more than one at a time!) and we never seem to run out of new recipes to try. Today, we're rounding up your best, so tell us...

What are YOUR favorite SLOW COOKER recipe?
Share 'em all in today's Recipe Round-Up!

 

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Here's a 4-ingredient slow-cooker recipe that's done in just
a few hours...find it in our brand new book, Rush-Hour Recipes!

Tortellini Broccoli Alfredo
This recipe was shared by Theresa Wehmeyer from Rosebud, Missouri. She writes, "This is a really satisfying meal for our family...you don't even have to thaw the broccoli or the tortellini!"

2  16-oz. jars Alfredo
    sauce
1/2 c. water
20-oz. pkg. frozen
    cheese-filled tortellini
16-oz. pkg. frozen
    broccoli flowerets

In a bowl, stir together sauce and water. Layer ingredients in a slow cooker as follows: 1/3 of the sauce, all of the frozen tortellini, 1/3 of the sauce and all of the frozen broccoli. Pour remaining sauce over the broccoli. Cover and cook on high setting for 3 hours, until heated through. 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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The Latest FREE Chapter!

Just in case you aren't a fan of our Page on Facebook, you may have missed our latest celebration there. Never fear, we'll get you all caught up!

Thanks so much for all of you who've helped up reach
our goal. Click below to view, download and print the
latest FREE chapter of our Circle of Friends cookbook...
enjoy 25 Savory Pie Recipes!

25 Savory Pie Recipes by Gooseberry Patch

 

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