Gooseberry Patch

Twice the Fun on Fox Tomorrow!

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

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

 

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

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

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

 

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What's a Whoopie Pie?

If you're in the Central Ohio area, tune in to Good Day Columbus tomorrow and find out. We'll be whipping up these little treats three ways!

Good Day Columbus
Wednesday, May 25th at 8:30am EDT

Here's one of the recipes we'll be making. Enjoy!

Winslow Whoopie Pies
This recipe appears in our book, 101 Cupcake, Cookie & Brownie Recipes. Thanks to Carissa Ellerd of Thomaston, Maine who shared it with us originally. She writes, "This yummy and often-requested family recipe is a huge hit at any social gathering. I like to tint the filling with food coloring to match the occasion!"

1/3 c. baking cocoa
1 c. sugar
1 egg, beaten
1/3 c. shortening, melted
    and cooled
3/4 c. milk
2 c. all-purpose flour
1 t. baking soda
1/8 t. salt
1 t. vanilla extract
Optional:  chocolate sprinkles

In a bowl, combine cocoa and sugar. In another bowl, beat egg and shortening; add to cocoa mixture and stir in remaining ingredients except sprinkles. Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 350 degrees for 15 minutes. Let cool. Frost the flat sides of half the cookies with Marshmallow Filling; top with remaining cookies. Roll edges in sprinkles, if using. Makes one dozen.

Marshmallow Filling:

2 c. powdered sugar
2/3 c. shortening
2 T. milk
6 T. marshmallow creme
1 t. vanilla extract

Combine all ingredients; stir until smooth.

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One of Our Most-Requested Recipes!

If you're in the Central Ohio viewing area, be sure to tune in to Good Day Columbus Thursday morning! We'll be sharing a few of our most-requested recipes with our hosts there and you won't want to miss it.

Just because we love you guys so much, here's a sneak peek at one of them!

Vickie’s Tomato-Basil Pie
From Vickie's own kitchen, this recipe is best using homegrown Roma tomatoes and basil. It's mighty tasty using ones from the grocery too! When she brings one of these into the office to share, it never lasts long. Vickie has always pre-baked her crust...the tomatoes have so much juice in them (even if you think you've got it all out), that it helps prevent your pie shell from becoming soggy. You may also want to cover your crust edges so it doesn't burn, using either foil or silicone crust protectors.

9-inch pie crust
4 tomatoes, sliced
1 onion, chopped
10 to 12 leaves fresh basil, chopped
1 c. mozzarella cheese, shredded
1 c. Cheddar cheese, shredded
1 c. mayonnaise
1/2 c. grated Parmesan cheese

Bake pie crust for 10 to 12 minutes at 350 degrees. Remove from oven and allow to cool. Layer half of tomato, onion and basil in cooled pie crust; repeat layers. Mix mozzarella and Cheddar cheese with mayonnaise. Spread mixture over top of pie; top with Parmesan cheese. Bake at 350 degrees for 50 to 60 minutes. Let stand 15 minutes before cutting. Makes 6 servings.

Look for the others on Thursday...we'll share a link then!

Makin' Muffins on Fox Today!

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

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

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

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

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



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

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Over a Dozen Free Recipes!

We've been having so much fun being a part of Good Day Columbus on our local Fox28 TV station, but if you're not in the Central Ohio viewing area, you may have missed these segments and the yummy recipes that go along with them!

Click the links below each video for a sample recipe...or three!

 

Try this recipe for Broccoli Chicken Casserole!




 

Get the recipe for Mac & Cheese Nuggets here!

 

 

Find all three delectable dips here!

 

 

 

Recipes for three sweet treats are here!

 

Recipes for Turkey BBQ sandwiches (with homeade sauce!)
and Creamy Potato Soup too!

 

A must-have for any get-together!

 

Get a closer look at Monster Eyes here!

 

Make your own with this recipe!

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Cookin' Up Some Fun at Fox!

 

If you're in the Central Ohio area,
be sure to tune in tomorrow morning...
we'll be cookin' up some fun at
Fox28's Good Day Columbus!

 

This month, we're showing you how to save time using those delicious rotisserie chickens found at your grocer's deli counter. Add their savory flavor to ANY recipe calling for cooked chicken and you've got an extra-special twist on your family's favorite recipes.

Today, we're giving you a sneak peek at one of the recipes we'll be demonstrating...it's from one of our newest cookbooks, Homestyle in a Hurry.

Broccoli-Chicken Casserole
Gladys Brehm of Quakertown, Pennsylvania whips this hearty one-dish dinner oh-so quickly! Perfect for pre-cooked rotisserie chicken, it’s a tasty way to turn leftover chicken into a second meal too.

10-3/4 oz. can cream of
    mushroom soup
1-1/2 c. milk
16-oz. pkg. chicken-flavored
    stuffing mix
3 c. cooked chicken, cubed
10-oz. pkg. frozen chopped
    broccoli, thawed
1 onion, finely chopped
2 stalks celery, finely chopped
Optional: 1/2 c. shredded
    mozzarella cheese

Whisk soup and milk together in a large bowl. Stir in remaining ingredients except cheese; mix well. Transfer to a 3-quart casserole dish that has been sprayed with non-stick vegetable spray. Bake, uncovered, at 350 degrees for 35 to 40 minutes. If desired, sprinkle with cheese during the last 10 minutes of baking time. Serves 4 to 6.

Tune in tomorrow if you can. If not, keep an eye on our Page on Facebook. We'll post the video and other two recipes there as soon as they're available!

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Locals: Catch Us Tomorrow on TV!

We're making another appearance on our favorite local morning show, Good Day Columbus, tomorrow on Columbus TV station, Fox28. If you're in the central Ohio area, watch for us between 7am and 9am Thursday morning. Today, we're excited to give our blog readers a sneak peek at what we'll be making.

Earlier today, we asked about your favorite comfort food on our Page on Facebook. For MANY of you, mac & cheese is your all-time favorite and we couldn't agree more! In tomorrow's TV segment, we're sharing THREE fun takes on this creamy, cheesy comfort food.

The first comes from our bestselling photo book, 101 Easy Entertaining Recipes, and it's sure to be a new party (and snack!) standard.

Mac & Cheese Nuggets

1/4 c. grated Parmesan
    cheese, divided
1-1/2 T. butter
2 T. all-purpose flour
3/4 c. milk
1-1/4 c. shredded
    Cheddar cheese
1/4 lb. American
    cheese slices,
    chopped
1 egg yolk, beaten
1/4 t. paprika
8-oz. pkg. elbow
    macaroni, cooked

Lightly grease mini muffin cups. Sprinkle with 2 tablespoons Parmesan cheese, tapping out excess. Melt butter in a large saucepan over medium heat. Stir in flour; cook for 2 minutes. Whisk in milk until boiling, about 5 minutes. Add Cheddar and American cheeses; remove from heat and stir until smooth. Whisk in egg yolk and paprika; fold in macaroni until well coated. Spoon rounded tablespoons of mixture into prepared tins; sprinkle with remaining Parmesan. Bake at 425 degrees until hot and golden, about 10 minutes. Cool for 5 minutes; carefully transfer to a serving plate. Makes 4 dozen.

Check our Page on Facebook later this week and we'll post links to the other two recipes...Pizza Mac & Cheese and Macaroni & Cheese Chowder!

 

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Three Easy Treats!

There's almost no better way to celebrate than with chocolate and, for our Good Day Columbus appearance tomorrow morning, we're giving you THREE easy ways to satisfy your sweet tooth. If you're in the central Ohio area, watch for us on Fox28 Thursday morning between 7am and 9am!

Whether you take these along to your holiday get-togethers or just enjoy them with friends & family at home, you're gonna love these ideas! The original recipe comes from our book, Homemade Christmas and was shared with us by Angie Biggin of Lyons, Illinois...thanks, Angie!

Peppermint Bark Brownies

20-oz. pkg. fudge brownie mix
12-oz. pkg. white chocolate chips
2 t. margarine
1-1/2 c. candy canes, crushed

Prepare and bake brownie mix according to package directions, using a greased 13”x9” baking pan. After baking, set aside and cool completely in pan, about one to 2 hours. In a saucepan over very low heat, melt chocolate chips and margarine, stirring constantly with a rubber spatula. Spread chocolate mixture over brownies; sprinkle with crushed candy. Let stand about 30 minutes, until frosting is hardened. Cut into squares. Makes 2 dozen.

 

Try this yummy variation on the original and you're sure to get rave reviews!

Buckeye Bark Brownies

10-oz. pkg. peanut butter chips
1-1/2 c. candy-coated chocolate mini-baking bits (mini M&Ms)

Follow instructions for Peppermint Bark Brownies but substitute peanut butter chips for the chocolate and sprinkle with mini-baking bits in place of the peppermint.

 

No brownie mix in the house?
Whip up some tasty treats with just three ingredients!

Candy Bark

12-oz. pkg. chocolate chips
3/4 c. candy-coated chocolates
3/4 c. mini pretzel sticks, broken

Follow instructions above to melt chocolate and butter. Pour onto a wax paper-lined baking sheet; spread evenly. Sprinkle with candy and pretzels; press lightly. Freeze until set, about 5 minutes. Break into pieces; store in an airtight container.

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Attention Locals!

We'll be making another appearance on our local Fox 28 station's morning show, Good Day Columbus, tomorrow! If you're in the Central Ohio area, watch for us sometime after 8am. Even if you're not local, check their website tomorrow afternoon and you can watch the video there!

We'll be preparing a few easy Thanksgiving recipes including the one below...it's one of our favorites.

Crustless Pumpkin Pie

Find this recipe in our cookbook, 101 Homestyle Favorites.

4 eggs, beaten
15-oz. can pumpkin
12-oz. can evaporated milk
1-1/2 c. sugar
2 t. pumpkin pie spice
1 t. salt
18-1/2 oz. pkg. yellow cake mix
1 c. chopped pecans
1 c. butter, melted
Optional: whipped topping, chopped pecans,
                                                        cinnamon or nutmeg, cinnamon sticks

Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan. Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, until a toothpick tests clean. Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg, if desired. Makes 8 to 10 servings.

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Sharing a Spooky Recipe on TV!

Vickie & Jo Ann are appearing on FOX28's Good Day Columbus this morning and if you're local, you should tune in between now and 9am!

If you're not in the central Ohio area, here's one of the recipes they're making today. It's from our Gooseberry Patch Halloween book and it's super tasty.

Monster Eyes

3 c. biscuit baking mix
1 lb. ground mild or hot pork
    sausage
3-1/2 c. shredded extra-sharp
    Cheddar cheese
54 small green olives with pimentos

Combine baking mix, sausage and cheese in a large bowl. Stir with a wooden spoon until blended. Shape sausage mixture into one-inch balls and place on lightly greased baking sheets. Press one olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400 degrees for 22 minutes, or until lightly golden. Makes about 4–1/2 dozen.