Gooseberry Patch

Share Your Easy Appetizers!

With Mother's Day this weekend, the end of the school year coming up and summer just a few weeks away, we know that your calendar is filling up with celebrations with family & friends. No one wants to arrive to a party empty handed and, when it comes to appetizers, there's always room for more.

 So tell us...

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

 

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Here's one of our favorites from Church Suppers. ..visit our
Menu of the Week for 6 MORE recipes from this cookbook.

Strawberry Fruit Dip
Marsha Dixon of Bella Vista, Arkansas shared this yummy (and easy!) recipe with us. Pair it up with your favorite fresh fruit and you're ready to celebrate! Marsha writes, "This recipe is always a smash hit at the annual ladies' luncheon that I have with the women of my church...a Mothers' Day must-have."

8-oz. pkg. strawberry-flavored
    cream cheese, softened
2 T. strawberry preserves
8-oz. container frozen whipped
    topping, thawed
7-oz. jar marshmallow creme
assorted fresh fruit, sliced

Beat together cream cheese and preserves until well blended. Fold in whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit. Makes 4 cups.

 

 

 

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

 

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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Hoosier Featured Friday Today?

Welcome back for another Featured Friday blogger spotlight!

We "met" today's featured blogger when she started contributing her delicious-looking recipes to our Recipe Round-Ups. With so many winning recipes from her multiple blogs, we just HAD to get to know her a little better!

After visiting her blog the first time, we immediately felt at home and knew that we had found a new (to us!) gem, though she's been blogging since 2009. You will love the huge selection of goodies there and, if you're anything like us, you'll find yourself visiting often.

In addition to homestyle recipes, she shares everything from her amazing cupcakes (there's a whole newsletter devoted to them!) to decorating ideas to crafty DIY projects. We absolutely love her mission to make YOU the hero of your family, and with her help, there's no way you WON'T be a hero!

So who is this mystery blogger? Say hello to...

Hoosier Homemade!

We asked Liz to share a little bit about herself, her blogs
and how she got started...keep reading to hear from her!

Tell us about yourself, your family and where you live.

 

I’m wife to Doug for almost 25 years, Mom to 3 boys {21,18 & 14} and we live in northwest Indiana, where I was born and raised.

I have a passion for baking, cooking and homemaking and love to help women be heroes to their families!

 

 

What or who originally inspired you to start blogging?

 

After following several blogs for a couple years, I wanted to share the recipes and decorating ideas that I had with others. Although many people often come to  Hoosier Homemade for cupcakes, I really didn’t start out with a plan to share cupcakes, it just kind of evolved.

 

As a mom of three with TWO busy blogs, how do you find time to develop new recipes, write and take photos to share?

My boys are older so that does help a lot, I’m not changing diapers and chasing them around, although with their school activities it does keep me hopping. I do work full time, with a typical day being at least 12 hours with most days 18 hrs. I usually take off 1 day a week from cooking, baking and taking pictures for the blogs.

How did you get your start in the kitchen?

My Mom was always in the kitchen, she loved to cook for her family and had a huge yard with a garden.

Quick! You have 30 minutes to put dinner on the table...what do you fix?

Usually a stir-fry, since they are very easy, can be changed with many different veggies and if you have your meat cut up ahead, it’s even quicker. We also love this recipe for Kung Pao Chicken...super easy!

 

 

[This recipe is from Liz's other blog, Pocket Change Gourmet, that she writes with her husband...she's one busy lady!]

Care to share your favorite recipe from your blog?

Oh this is a really tough question...there are so many that I love. But if I have to choose just one, I’m nuts for Black Forest...pretty much any dessert with chocolate and cherries. These Black Forest Whoopie Pies are not only delicious, they look like they took forever to make, but are really easy!

Black Forest Whoopie Pies
An amazing dessert that looks like you spent hours. Recipe from HoosierHomemade.com...thanks, Liz!

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients
Cake

• 1 box Duncan Hines, Dark Chocolate Fudge or other chocolate
• 1 small box instant chocolate pudding
• 1/2 cup flour {you may need a little more if the cookies are flat}
• 1/3 cup oil
• 3 large eggs
• 1 cup water

Filling

• 1 tub {8 oz} Cool Whip Whipped Topping - reserve a little for topping
• 1 can Comstock cherries- use juice for filling, reserve cherries for topping

Topping

• Cool Whip
• Cherries
• Duncan Hines Chocolate Glaze

Instructions
Preheat oven to 350 degrees. Spray cookie sheet with non-stick cooking spray. In a large bowl, add all cake ingredients, mix well. You may need a little more flour. I baked one tray and they spread a little, so I added a couple more tablespoons of flour. Use a small cookie dough scoop to divide batter. Bake at 350 degrees for about 10-12 minutes. Cool completely.

For the filling, fold together about 3/4 of the container of Cool Whip and 2-3 tablespoons of cherry juice. Spoon a heaping tablespoon of filling onto a cookie and top with another cookie. For the topping, fit a decorator bag with a Giant Round Tip and fill with Cool Whip. Pipe on a large dollop of Cool Whip and top with a cherry. Drizzle on Duncan Hines Glaze.

Morning person or night owl?

Definitely morning, by the end of the day I’m exhausted.

Cake or pie?

 While I love a delicious cupcake, I would eat a piece of pie anyday. During the Spring and Summer when it’s hot and I don’t want to run the oven, we love this No-Bake Strawberry Pie and for the holidays, definitely Chocolate with Meringue.

 

If you could design your ideal kitchen, what would be in it?

A very large walk-in pantry with lots of organization, 2 ovens, and spot to hold all my sprinkles and cupcake decorating supplies.

Aside from family and friends, what are 5 things you just can't live without?

 

• Laughter
• Chai Tea Latte
• Chocolate
• My camera
• Blogging!

 

 

If you could spend a whole day (guilt-free!) doing something you love, what would it be?

Browsing antique stores and flea markets looking for dishes and items on which to photograph my food!

Tell us something that no one would guess about you.

I’m very competitive, love sports and coached gymnastics for 25 years.

Well, Liz...in the competition for today's favorite blogger, you're definitely the winner! Thanks for sharing all that you do - the recipes, ideas, giveaways and more - and keep up the great work.

Hop on over to Hoosier Homemade today...we guarantee you'll find some inspiration!

 

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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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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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Springtime Supper Winners!

SPRINGTIME SUPPER 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!

Strawberry Shortcake Cake
from The Country Cook

 

Shrimp Scampi with Pan-Roasted
Asparagus & Linguine
from Stella B's Kitchen

 

Key Lime Dessert
from Hoosier Homemade

 

 Broccoli Salad
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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Share these winning recipes with a friend!

 

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Gathering Up Easter Favorites!

Easter always meant a big family meal at Grandma's house. Her best dishes and lace tablecloth would set the table and there were always a few extra chairs pulled up for special guests. We loved getting together with aunts, uncles and cousins...maybe there'd even be an egg hunt in the backyard!

What were the recipes that were must-haves at Easter dinner for your family? For us, it was a sweet glazed ham, fluffy mashed potatoes and Grandma's Ambrosia salad. We'd love to hear about your traditions in the comments and have your recipes linked up below.

 So tell us...

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

 

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Here's one that reminds us of Grandma's...it's from our book, 101 Homestyle Favorites and was originally shared by Rachel Ripley of Pittsburgh, Pennsylvania. Thanks, Rachel! 

Sweet Ambrosia Salad

 10-oz. can pineapple chunks,
    drained
14-1/2 oz. jar maraschino
    cherries, drained
11-oz. can mandarin oranges,
    drained
8-oz. container sour cream
10-1/2 oz. pkg. pastel mini
    marshmallows
1/2 c. sweetened flaked coconut

Combine fruit in a large bowl; stir in sour cream until coated. Fold in marshmallows and coconut; cover and chil overnight. Makes 8 to 10 servings.

 

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

Calling All Cakes & Pies!

Who doesn't love dessert? We sure do and we'll always have a soft spot for those family-favorite recipes that we've enjoyed for years. There's just no substitute for Mom's fudgy birthday cake and good old-fashioned cherry pie, still warm from the oven. Remember that impossibly high carrot cake or that perfect made-from-scratch lemon meringue? 

Whether they're recipes passed on from Mom or Grandma or whether they're your own creations, these blue-ribbon-worthy cakes & pies are what we're rounding up today.

 So tell us...

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

 

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  Here's one of our favorites from Sunday Dinner at Grandma's !

Strawberry Layer Cake
This blue-ribbon cake recipe was shared by Steven Wilson of Chesterfield, Virginia. He writes, "Spring was always a wonderful time of year growing up in North Carolina...it meant strawberry time. I remember going with Grandma to the strawberry farm to pick those huge, luscious red berries, often
eating as many as we put in the basket! She always used some of the fresh berries to make one of her delicious cakes to take to the Sunday night church social."

6-oz. pkg. strawberry gelatin mix
1/2 c. hot water
18-1/2 oz. pkg. white cake mix
2 T. all-purpose flour
1 c. strawberries, hulled and chopped
4 eggs

In a large bowl, dissolve dry gelatin mix in hot water; cool. Add dry cake mix, flour and strawberries; mix well. Add eggs, one at a time, beating slightly after each one. Pour batter into 3 greased 8" round cake pans. Bake at 350 degrees for 20 minutes, until cake tests done. Cool; assemble cake layers with Strawberry Frosting. Serves 12.

Strawberry Frosting:

1/4 c. butter, softened
3-3/4 to 5 c. powdered sugar
1/3 c. strawberries, hulled and finely chopped

Blend butter and powdered sugar together, adding sugar to desired consistency. Add strawberries; blend thoroughly.

 

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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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 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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Speedy Supper Winners!

QUICK & EASY DINNER 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!

Chicken Kisses from Shugary Sweets

 

Crock-Pot Reuben Casserole from Crock-Pot Ladies

 

Chicken-Apple Salad with Candied Pecans
from It's Not Just About the Recipe

 

Pepperoni Pizza Ring from Pocket Change Gourmet

 

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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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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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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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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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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In the Mood to Bake?

As the holidays draw closer, we know we'll be spending at least a few days baking up goodies to share with family, friends and folks who've been extra nice all year long. Maybe you have the same plans, or are headed to a cookie swap this year? If so, this week's Cookbook of the Week couldn't have come at a better time.

Say hello to...

Christmas Cookies!

 

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

When we were gathering all of our favorite cookie recipes from cooks just like you, we wanted to make sure we covered all of your favorite types of treats - Frost-Kissed Cut-Outs, Razzle-Dazzle Drop Cookies, and A Blizzard of Bar Cookies.

We also selected some of those picture perfect ones that you save for the most special folks...you'll find those in the chapter called Sugar-Plum Perfect Cookies.

When creating Christmas Cookies, we aimed to include recipes for every skill level and for folks who don't have hours to spend on cookies, but still want to whip something quick to share. You'll find these in the chapter called Snow Kidding...it's filled with cookies that are so quick, you won't believe it!

Candy Cane Lane covers sweet confections and Very Merry Mixes features gifts for giving...they'll bake up fresh goodies and think of YOU! These chapters are both filled with terrific ideas for teachers and coaches...you'll be all set!

Here's a quickie recipe that starts with a mix...
maybe it'll ease you into the baking mood!

Chocolate-Cherry Bars
This black-forest inspired recipe was shared with us by Maylene Anderson of Webster City, Iowa. She writes, "What could possibly be better than chocolate and cherries? Make these bars to share with friends, but keep a few for yourself too!" 

18-1/2 oz. pkg. devil’s food cake mix
21-oz. can cherry pie filling
1 t. almond extract

Mix together all ingredients; spread in a greased 13"x9" baking pan. Bake at 350 degrees for about 25 to 35 minutes, until top springs back when touched. Spread with Chocolate Frosting while still warm; cut into bars. Makes 2-1/2 to 3 dozen.

Chocolate Frosting:

1 c. sugar
1/3 c. milk
5 T. margarine
1 c. semi-sweet chocolate chips

Combine sugar, milk and margarine in a saucepan. Bring to a boil; boil for one minute, stirring constantly. Remove from heat; stir in chocolate chips until melted.

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When you're all ready to give some treats to share,
Christmas Cookies has some finishing touches to make
your packages extra special: GIFT TAGS!

There are a few at the end of each chapter...
click the images above to view them larger!

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Click the button below!

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Ready to Celebrate?

Friends, we have some news.

Tomorrow is DECEMBER FIRST!

We can't believe it either, but we know that this new month will be a flurry of activities including shopping, wrapping and (our favorite!) celebrating with family & friends.

Is there a special party you host or attend every year? Maybe your family gets together on Christmas Eve for a supper of appetizers and desserts?

No matter what your traditions are, they're bound to include special dishes for the merry-making...those are the recipes we're rounding up today!

What's YOUR favorite PARTY FOOD recipe? 
Share 'em all in today's Recipe Round-Up!

Here's a soup recipe to inspire you from 101 Christmas Recipes,
our Cookbook of the Week!

Cranberry & Blue Cheese Ball
Thanks to Kristie Rigo of Friedens, Pennsylvania, who shared this recipe with us! It's so yummy, super-easy to make and perfect for the holidays.

8-oz. pkg. cream
    cheese, softened
1 c. sharp white Cheddar
    cheese, shredded
4-oz. container crumbled
    blue cheese
6-oz. pkg. sweetened
    dried cranberries
assorted crackers

Place all ingredients except crackers into a food processor; process until well combined. Shape cheese mixture into a ball on a length of plastic wrap; wrap well and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with assorted crackers. Makes about 3 cups.

 

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here by using the handy button below.

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Homemade Holidays are the Best!

Gingerbread cookies are baking in the oven, garlands of popcorn & cranberries are hung on the tree and you're putting the finishing touches on those special handmade gifts for loved ones and friends. We always enjoy adding homemade touches to all of our holiday celebrations and these handmade memories were the inspiration for this week's Cookbook of the Week!

Homemade Christmas!

Let's take a look at the Table of Contents and
see what this book has in store for you!

Creating Christmas Memories is full of heartfelt stories and remembrances that will surely get you in the mood for this
time of year.

The next several chapters have everything you need for your holiday menus. Cozy Morning Brunch has homestyle recipes perfect for Christmas morning or before a big day of shopping or tree-cutting.

When you get home, you can warm up with a recipe from Simmering Soups & More or Warm & Welcoming Suppers. Both have plenty to offer and will make you extra glad to be home.

Farmhouse Christmas Dinners has traditional recipes for the big feast with family and Old-Fashioned Desserts guarantees a happy ending to every holiday meal.

Cookie Jar Classics will come in handy when you have your baking days or annual cookie swaps...lots of old favorites and some new goodies to try too!  

Homemade Sweets to Share is filled with tasty treats to make & give. Any lucky folks with a sweet tooth on your list this year?

Gathering with Friends has your open houses, caroling parties and holiday potlucks covered. Whether you're hosting or a guest, you'll have plenty to share.

The last chapter, Handmade from the Heart, features 18 easy projects with illustrations that you can whip up for friends, neighbors, teachers and anyone who appreciates gifts with a crafty spin.

Homemade Christmas is simply PACKED with holiday inspiration...
we know you'll find yourself referring back to it year after year.

Here's a recipe from the Farmhouse Christmas Dinners chapter...whether you enjoy it on the big day or another day between now and then, we hope you and your family will enjoy it.

Holiday Pork Loin
Thanks to Patricia Ferraiolo of East Haven, Georgia, who shared her recipe with us for Homemade Christmas. She writes, "We tried this scrumptious slow-cooker recipe with cranberries, squash and apples for the first time this past Christmas. It was such a big hit that we are including it again in this year’s menu."

1 c. apple cider or apple juice
2-lb. boneless pork loin
1/2 t. salt
1/4 t. pepper
3 Granny Smith apples, cored, peeled and sliced
1 butternut squash, peeled and cubed
12-oz. pkg. cranberries
2 to 3 T. brown sugar, packed
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. dried sage

Pour apple cider or juice into a skillet over medium-high heat. When liquid is hot, add pork loin and sear on all sides. Sprinkle salt and pepper over pork; remove to a slow cooker. Drizzle skillet drippings over pork. Combine apples, squash and cranberries and sprinkle with remaining ingredients. Stir to combine ingredients and place around pork in slow cooker. Cover and cook on low for 5 to 6 hours. Remove pork loin from slow cooker and let stand for 10 to 15 minutes. Slice into 1/2-inch slices. Top with apple mixture and serve. Serves 6 to 8.

 

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Not only will Homemade Christmas provide hundreds of recipes for this (or any!) time of year, you'll  also find helpful tips to almost every page as well. The ideas in this cookbook range from kitchen shortcuts to decorating inspiration, but many of them have a definite crafty spin. Here's a sample...

Use your favorite cookie cutters for all kinds of crafting this holiday! Trace around them onto brightly colored paper for placecards and gift tags and add a dash of glitter for sparkle. Simple ornaments are easy to make too! Just trace the cutter onto doubled felt and cut out. Blanket-stitch the edges to join halves together and stuff lightly...so cute!

 

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Cobblers, Crisps and Crumbles...Oh My!

Cobbler. Crisp. Crumble. Buckle. Brown Betty.
Strudel. Slump. Fool. Pandowdy. Kuchen.

No matter HOW you bake your favorite fruits when the weather turns chilly,
we'd be happy to sit down & enjoy some with a cup of coffee or tea.

(We might even ask for seconds!)

So, which are YOUR favorite recipes
for these baked, fruity desserts?
Share 'em all in today's Recipe Round-Up!

Here's one to inspire you from our Cookbook of the Week,
Taste of Autumn...enjoy!

Apple Strudel
This recipe was shared by Connie Magee of Dagsboro, Delaware. While a traditional strudel involves wrapping a fruit filling in pastry dough, this version is quick & easy and captures all the flavors!

8 apples, peeled, cored and sliced
cinnamon-sugar to taste
1/2 c. butter
1 c. sugar
1 t. baking powder
1 c. all-purpose flour
1/2 t. salt
1 egg

Place a thick layer of apples in a buttered 13"x9" baking dish. Sprinkle with cinnamon-sugar; dot with butter. Mix together sugar, baking powder, flour, salt and egg until crumbly; sprinkle over apples and bake at 350 degrees until golden. Serves 16 to 20.

 

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Enjoy a Taste of Autumn This Week!

Leaves are falling and each cool morning brings fresh color on the trees and on the sidewalk too. It's time to put on your favorite sweaters, make a pot of homemade soup and gather with family & friends.

This week's Cookbook of the Week is full of inspiring recipes and ideas to add a little fall spice to your home. We know you'll enjoy...

Taste of Autumn!

Let's take a look at all NINE chapters inside...

Click the Table of Contents above to see all the names up close. You'll also see that we've covered some of the best of the season, from that first trip to the orchard all the way to the big Thanksgiving feast.

Enjoy this recipe from the last chapter, To Grandmother's House We Go...it's a great dessert to share with friends & family at Thanksgiving or anytime of year.

Upside-Down Cranberry Crunch
Jennifer Cizek of Eagle River, Arkansas shared this family-favorite recipe. It's the perfect dessert for a happy ending to the day.

3 c. cranberries
1-3/4 c. sugar, divided
1/2 c. chopped pecans
2 eggs
1/2 c. butter, melted
1 c. all-purpose flour
Garnish: whipped cream or ice cream

Place cranberries in a greased 8"x8" baking pan. Sprinkle with 3/4 cup sugar and pecans. In a mixing bowl, blend together eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture. Bake at 325 degrees for one hour or until a toothpick inserted near the center comes out clean. Run knife around edges of pan; immediately invert onto a serving plate. Serve with whipped cream or ice cream. Makes 8 servings.

You'll also find lots of clever, crafty  tips in Taste of Autumn...
here's a sample!

Fashion a letter wreath from bittersweet clusters…a large one for the front door or make tiny placecards. Use bailing wire to create letter shapes, then wire bittersweet berry clusters to the form using floral wire.

Give a mirror or picture frame a new look in minutes. Use hot glue to secure colorful preserved leaves - real or silk ones from the craft store - around the edges. It'll be ready to show off in a snap!

 

To create a fragrant pumpkin, use an apple corer to carve out round vents in a hollowed-out pumpkin. Rub pumpkin pie spices or cinnamon on the underside of the pumpkin’s lid, or push cloves into it. Set a lighted tea-light candle inside. This will give off a wonderful scent for about 6 hours!

 

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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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