Gooseberry Patch

Wishing You a Very...

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Rounding Up for this Weekend!

From hometown parades and backyard barbecues to picnics in the park complete with fireworks, Memorial Day weekend almost always includes time to celebrate with family & friends. We LOVE this kickoff to Summer and are keeping our fingers crossed for sunshine...maybe it'll even be warm enough for a trip through the sprinkler!

So tell us...

 

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

 

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Here's one of our favorites from Ready, Set, Eat!. ..visit our
Recipes Collection for lots more goodies from this cookbook.

Yummy Blue Cheese Burgers
Lynn Daniel of Portage, Michigan, shared this recipe with us...they're sure to be a hit this weekend!

2 lbs. ground beef
Cajun seasoning to taste
1 c. half-and-half
1 clove garlic, finely minced
1 t. dried rosemary
1 t. dried basil
4-oz. container crumbled blue cheese
6 kaiser rolls, split, toasted and buttered
Optional: sliced mushrooms, sliced onion, butter

Form ground beef into 6 patties; sprinkle with Cajun seasoning to taste. Grill to desired doneness. Combine half-and-half, garlic and herbs in a saucepan. Bring to a boil; simmer until thickened and reduced by half. Add blue cheese; stir just until melted. Place burgers on rolls; spoon sauce over burgers. If desired, sauté mushrooms and onion in butter until tender; spoon onto burgers. 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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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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Happy Mother's Day!

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Share this greeting with a mom you love!

Wishing You a Very...

 

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Top 5 Leftover Ham Recipes

Enjoying Easter Ham tomorrow?

Here are 5 yummy recipes that'll make
short work of any leftovers!

 

Ham & Swiss Cheese Rolls
Enjoy this recipe from 101 Christmas Recipes...Janet Stewart from Owensboro, Kentucky shared this recipe with us and it's one of our very favorites!

3/4 c. margarine
1-1/2 T. Worcestershire sauce
1/2 t. dry mustard
1-1/2 t. poppy seed
2 t. dried, minced onion
2 12-ct. pkgs. Hawaiian rolls
1 lb. thinly sliced deli ham
1/2 lb. sliced Swiss cheese

Combine margarine, Worcestershire sauce, mustard, poppy seed and onion in a small saucepan. Bring to a boil over medium heat; remove from heat. Slice individual rolls in half. Make sandwiches using bread, ham and cheese. Place sandwiches on an ungreased 15"x10" jelly-roll pan. Spoon margarine mixture over sandwiches. Bake, uncovered, at 350 degrees for 15 minutes. Makes 12 servings.

 

Cheesy Ham & Vegetable Bake
Jackie Flood from Geneseo, New York shared this recipe with us...you can find it in our cookbook, 101 Easy Everyday Recipes.

1-1/2 c. rotini pasta, uncooked
16-oz. pkg. frozen broccoli,
    carrots and cauliflower blend
1/2 c. sour cream
1/2 c. milk
1-1/2 c. shredded Cheddar
    cheese, divided
1-1/2 c. cooked ham, chopped
1/4 c. onion, chopped
1 clove garlic, minced
1/2 c. croutons, crushed

Cook pasta according to package directions; add frozen vegetables to cooking water just to thaw. Drain; place mixture in a 2-quart casserole dish that has been sprayed with non-stick vegetable spray. Mix sour cream, milk, one cup cheese, ham, onion and garlic; stir into pasta mixture in dish. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with croutons and remaining cheese during last 5 minutes of baking. Serves 6. 

 

Macaroni & Cheese Chowder
Enjoy this recipe from 101 Soups, Salads & Sandwiches...it's from Jo Ann's kitchen.

14-oz. can chicken broth
1 c. water
1 c. elbow macaroni, uncooked
8-oz. pkg. pasteurized process
    cheese spread
1 c. cooked ham, diced
1 c. frozen corn
1 c. milk

Bring broth and water to boil over medium heat. Add macaroni and cook until tender, approximately 12 minutes. Reduce heat to medium-low; stir in remaining ingredients. Simmer and stir until cheese is melted. Makes 4 servings. 

 

Scalloped Potatoes & Ham
This hearty recipe appears in 101 Homestyle Favorites and was shared by Lisa Quick from Clarksburg, Maryland.

2 T. onion, chopped
1/4 c. butter
1/4 c. all-purpose flour
1/2 t. dry mustard
1 t. salt
1/8 t. pepper
1-1/2 c. milk
2 c. shredded Cheddar
    cheese, divided
6 c. potatoes, peeled, cooked
    and sliced
1/2 lb. cooked ham, cubed

In a skillet over medium heat, sauté onion in butter; blend in flour, mustard, salt and pepper. Gradually add milk, stirring constantly until thickened; mix in 1-1/2 cups cheese and stir until melted. Remove from heat; add potatoes and toss to coat. Spoon into a greased 13"x9" baking pan; arrange ham and remaining cheese on top. Bake, uncovered, at 350 degrees for 30 minutes, until hot and bubbly. Serves 6.

 

Giant Stuffed Sandwich
You can use your leftover ham in place of the deli ham in this recipe from 101 Easy Entertaining Recipes. Thanks to Helen Williams from Heath, Ohio, who shared it with us.

1/2 c. quick-cooking oats, uncooked
1/2 c. boiling water
2 T. butter
16-oz. pkg. hot roll mix
3/4 c. very warm water
    (110 to 115 degrees)
2 eggs, beaten
1/2 c. mayonnaise
1/4 c. coarse mustard
9-oz. pkg. sliced deli honey ham
6-oz. pkg. sliced deli roast turkey
6-oz. pkg. sliced deli roast chicken
1 to 2 tomatoes, thinly sliced
1 red onion, thinly sliced
8 slices Cheddar cheese
Garnish: shredded lettuce

Combine oats, boiling water and butter in a large bowl; let stand for 5 minutes. Dissolve yeast from roll mix in warm water; add to oat mixture. Stir well; mix in eggs. Add flour from roll mix; blend well. Form into a 10-inch circle on a greased 12" pizza pan. Cover; let rise for 25 minutes, until double. Bake at 350 degrees for 25 minutes. Cool on a wire rack; cut in half horizontally. Whisk together mayo and mustard; spread over cut sides. Assemble sandwich and cut into wedges. Serves 8 to 12.

 

 

 

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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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Easter Memories!

Remember when Easter was all about a new dress, matching purse and those little white gloves? We do! With the holiday just a few weeks away, we wanted to share a few pictures from those days that were all about the baskets...and the candy!

(Who are we kidding? It's still about the candy sometimes!)

Can you spot Jo Ann in this photo? She's the one in the sweet bonnet holding her little purse. She remembers spending holidays with the whole family, including cousins pictured here.

(Click the photos to see them up close!)

 

"It took forever for Mom to get us all ready for church on Easter Sunday. When we got home, we always celebrated with a big family brunch. It was a lot of excitement and lots of fun too...including an egg hunt in the backyard!"

 

Vickie's in the photo on the right...surrounded by all her baskets!

"I was almost 5 when this photo was snapped. I don't even remember where all the baskets came from but I do remember feeling
really special with all my goodies and my
new dress!"

 

 

Have a photo you'd like to share?
Post it on our Page on Facebook...we'd love to hear about your Easter memories or what you're most looking forward to celebrating!

 

We're linking up with Hershey's Bunny Trail today...it's a super-fun collection of Easter memories, traditions and more! Click over
today to see who else is on the Bunny Trail.

 

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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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Share these winning recipes with a friend!

A Round-Up for St. Patrick's Day!

With St. Patrick's Day coming up, we know SOME of you are planning to serve up something special on Saturday. We've found so much inspiration on Pinterest and have even started our own Luck O' the Irish board there...what are you planning?

(If you need a Pinterest invite, drop us a note and we'll send you one!)

Even if you're not fixing anything Irish-inspired on Saturday, we know you have a green recipe on your blog, be it salad, beans, spinach or maybe even your own Shamrock Shake! So tell us...

What are YOUR favorite ST. PATRICK'S DAY recipes?
Share 'em all in today's Recipe Round-Up!

 

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Here's one of our favorites from
101 Cupcake, Cookie & Brownie Recipes!

 

 

Emerald Isle Cupcakes
Shared by Jackie Smulski of Lyons, Illinois, these lucky little cakes are perfect for celebrating with your little leprechauns. Jackie writes, "These cupcakes are not only good for St. Patrick's Day but are also a refreshing treat to welcome the first day of spring!"

1-3/4 c. all-purpose flour
2/3 c. sugar
3.4-oz. pkg. instant pistachio
    pudding mix
1-1/2 t. baking powder
1/2 t. salt
2 eggs, beaten
1-1/4 c. milk
1/2 c. oil
1/2 t. vanilla extract
few drops green food coloring
16-oz. container cream
    cheese frosting
Garnish: candy sprinkles

In a bowl, combine flour, sugar, dry pudding mix, baking powder and salt. In another bowl, beat eggs, milk, oil and vanilla; add to flour mixture and mix until well blended. Fill paper-lined muffin cups 2/3 full. Bake at 375 degrees for 20 to 25 minutes, until a toothpick tests clean. Cool in tin on a wire rack. Add a few drops of food coloring to the frosting and frost the cupcakes. Garnish with sprinkles. Makes 1-1/2 dozen.

 

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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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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Happy Valentine's Day!

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Dessert on the Menu!

This week's Menu of the Week comes from our cookbook, 101 Cupcake, Cookie & Brownie Recipes!is perfect for this time of year! Not just for Valentine's Day tomorrow but for all year long...plus don't winter days deserve more dessert? We think so!

With a chapter for each treat in the title, our cookbook also includes a bonus chapter of extra-special recipes to add some fun to your celebrations!

As you may expect, this week's Menu of the Week isn't exactly a meal you could sit down and enjoy all at once, but we hope it'll inspire you to fix a new dessert or two this week!

Below, you'll find a sampling of recipes from each chapter...follow us on Twitter and get a recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from 101 Cupcake, Cookie & Brownie Recipes !

 

2-Kiss Cupcakes
This deliciously surprising recipe was shared by Athena Colegrove of Big Springs, Texas. Bake these for your family and you’ll be guaranteed not just kisses, but plenty of hugs, too!

3/4 c. butter, softened
1-2/3 c. sugar
3 eggs, beaten
1-1/2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1-1/4 t. baking soda
1/4 t. baking powder
1 t. salt
1-1/3 c. water
60 milk chocolate drops, divided

Beat butter, sugar, eggs and vanilla; set aside. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Fill paper-lined muffin cups half full. Place a chocolate drop in center of each. Bake at 350 degrees for 20 minutes. Let cool. Frost with Chocolate Frosting. Top each with a chocolate drop. Makes 2-1/2 dozen.

Chocolate Frosting:

1/4 c. margarine, melted
1/2 c. baking cocoa
1/3 c. milk
1 t. vanilla extract
3-1/2 c. powdered sugar

Combine all ingredients; beat until smooth. 

 

The Ultimate Chip Cookies
Cindy Griffin of Bloomfield, Missouri shared this recipe with us. Bursting with flavor, these will be an
instant hit! 

2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. butter, softened
1 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1 T. vanilla extract
3/4 c. semi-sweet chocolate chips
3/4 c. white chocolate chips
3/4 c. peanut butter chips
3/4 c. candy-coated chocolate
    mini-baking bits
1/2 c. chopped pecans

Combine flour, baking soda and salt; set aside. In a large bowl, beat together butter and sugars until light and fluffy; blend in eggs and vanilla. Mix flour mixture into butter mixture; fold in chips, baking bits and pecans. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets; bake at 375 degrees for 10 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen.

 

Swirled Peanut Butter Cheesecake Bars
This is a rich and delicious dessert for all cheesecake lovers! Jen Stout of Blandon, Pennsylvania came up with this amazing flavor combination.

2 c. graham cracker crumbs
1/2 c. butter, melted
1-1/3 c. sugar
2 8-oz. pkgs. cream
    cheese, softened
1/4 c. all-purpose flour
12-oz. can evaporated milk
2 eggs, beaten
1 T. vanilla extract
6-oz. pkg. peanut butter &
    milk chocolate chips

Combine cracker crumbs, butter and 1/3 cup sugar. Press into the bottom of an ungreased 13"x9" baking pan. Beat cream cheese, remaining sugar and flour until smooth. Gradually beat in evaporated milk, eggs and vanilla. Reserve one cup cream cheese mixture; spread remaining mixture over crust. Microwave peanut butter & chocolate chips in a microwave-safe bowl on medium for one to 2 minutes; stir until smooth. Stir in reserved cream cheese mixture; pour over bars. Swirl mixtures with a spoon, pulling plain cream cheese mixture up to surface. Bake at 325 degrees for 40 to 45 minutes, until set. Cool on a wire rack; refrigerate until firm. Cut into bars. Makes 20.

 

Frosty the Cupcake
This recipe is from Jo Ann's kitchen and they're almost too cute to eat! Double this recipe for wintertime get-togethers and sledding parties.

8-1/2 oz. pkg. favorite-flavor
    cake mix
1/2 c. creamy peanut butter
24 round buttery crackers
2 6-oz. pkgs. white baking
    chocolate, coarsely chopped
1 c. mini semi-sweet
    chocolate chips
12 pieces candy corn, yellow
    ends removed
24 pieces red candy-coated
    chocolates
.68-oz. tube red decorating gel
16-oz. container white frosting
Garnish: blue candy sprinkles

Follow the package directions to prepare cake mix and bake in paper-lined muffin cups; let cool. Spread peanut butter over half the crackers; top with remaining crackers. In a microwave-safe bowl, melt white chocolate for one to 2 minutes; stir until smooth. Dip each sandwich in chocolate and let excess drip off; set on wax paper. Immediately place chocolate chips for eyes and mouth and candy corn for nose. Place a candy-coated chocolate on each side of the face and connect with a line of red decorating gel. Let set. Frost cupcakes with frosting and garnish with sprinkles. Top with a snowman sandwich. Makes one dozen.

 

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Want to learn more about 101 Cupcake, Cookie & Brownie Recipes
or add it to your cookbook collection? Click below!

 

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Valentine's Day is Coming Up...

Baking up something special this weekend
to treat your Valentine?

Maybe you're making some treats
to take to school or work?

Our Sweet Shoppe Collection of FREE printables
is an easy way to add a finishing touch...
see below for gift tags, treat-toppers
and recipe cards too!

Gooseberry Patch Sweet Shoppe Collection

 

 

Want even more inspiration? Check out our cookbook, 101 Cupcake, Cookie & Brownie Recipes shown on the cover of this collection...filled with decadent treat perfect for YOUR sweeties! Tune in Monday for a whole sampling of recipes from this book in our Menu of the Week.

 

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Rounding Up Valentine's Recipes!

With Valentine's Day coming up next week, we thought we'd devote this week's Recipe Round-Up to treats that you'll share with your sweeties. Could be a special breakfast treat to enjoy, a heart-shaped lunch, a romantic dinner for two or any recipe that shows you love them. So, tell us...

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

 

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Here's a recipe to inspire you from our cookbook, Church Suppers...enjoy!

Razz-Ma-Tazz Bars
This recipe was shared by Kimberly Hancock from Murrieta, California...the ribbon of raspberry makes them extra special!

1/2 c. butter
2 c. white chocolate
    chips, divided
2 eggs
1/2 c. sugar
1 c. all-purpose flour
1/2 t. salt
1/2 t. almond extract
1/2 c. seedless
    raspberry jam
1/4 c. sliced almonds,
    toasted

Melt butter in a large microwave-safe bowl on high setting for one minute; stir. Add one cup chocolate chips; let stand without stirring. In a large mixing bowl, beat eggs until foamy. Add sugar; using an electric mixer on high speed, beat for 5 minutes. Stir in butter mixture. Add flour, salt and extract; mix at low speed until combined. Spread 2/3 of batter in a greased and sugared 9"x9" baking pan. Bake at 325 degrees for 15 to 17 minutes, until golden around edges; remove to a wire rack. Heat jam in a small microwave-safe bowl on high for 30 seconds; stir. Spread jam over warm crust. Stir remaining chocolate chips into remaining batter. Dollop batter by tablespoonfuls over jam; sprinkle with almonds. Bake for an additional 25 to 30 minutes, until edges are golden. Cool completely in pan on wire rack. Slice into bars. Makes 16.

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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Happy New Year!

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Ready to Ring in the New Year?

 

Only a few days left in 2011...can you believe it? We can't either, but we're looking forward to ringing in a new year and wish all of you the very best to come.

 Is there a special dish you enjoy on New Year's Day to encourage good luck to come your way? Whether it's pork & sauerkraut, black-eyed peas or another family recipe, tell us...

What's YOUR favorite NEW YEAR'S DAY recipe?
Share 'em all in today's Recipe Round-Up!

 

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Here's a recipe to inspire you from Jolly Holidays, one of our only cookbooks to feature a whole chapter of New Year's Eve and Day recipes, crafts and ideas!

Barbecued Pork
Shared by Darrell Lawry of Kissimmee, Florida, it's delicious served as an open-faced sandwich on crusty bread…add some slaw and you'll get your good-luck cabbage in too!

1/3 c. plus 1 T. water
2/3 c. onion, chopped
1/2 c. carrots, chopped
1/4 c. catsup
2 T. vinegar
1 T. Worcestershire sauce
1 t. brown sugar, packed
1 t. chili powder
1/2 t. garlic powder
1/4 t. pepper
2 c. pork, cooked and thinly sliced
1/3 c. celery, sliced
2 t. cornstarch

Combine 1/3 cup water and next 9 ingredients together in a 4-quart saucepan; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Stir in pork and celery; simmer, covered, 5 minutes more. Whisk cornstarch with one tablespoon water; stir into meat mixture. Heat and stir until thickened and bubbly. Makes 4 servings.

 

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Wishing You a Very...

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Simmering Snacks to Share!

 

With all the festivities coming up this weekend, we like to have
a few goodies simmering away in the slow cooker for
family & friends to enjoy whenever the mood strikes.

Whether it's appetizers, dips, beverages or snacks in
YOUR slow cooker, we're rounding up all those
recipes to celebrate today! So tell us...

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

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Here's a recipe to inspire you from Comfort & Joy,
our Cookbook of the Week!

Slow-Cooker English Cider
Mary Ary of Lexington, Kentucky shared this recipe with us. She writes, "My family doesn’t think it’s Christmas ’til they have each had a cup (or 2!) of English Cider!"

1/2 c. brown sugar, packed
1-1/2 qts. cider
1 t. whole allspice
2 cinnamon sticks
2 t. whole cloves
1 orange, sliced and seeded

Combine ingredients in slow cooker. Spices can be placed in a tea strainer if preferred, or added loose. Cover and heat on low setting for 2 to 8 hours. Strain before serving if necessary. Makes 1-1/2 quarts.

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SLOW-COOKER ENTERTAINING recipe below
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Bonus Wallpaper for YOU!

After Wednesday's cookie exchange, we couldn't
resist sharing this bonus December desktop
wallpaper with you!

  Click above to view larger!

(Didn't get the first one for December? Here's a link!)

To save it as your desktop wallpaper or background, just click on the image above and then, when the window pops up, right-click or control-click on that image and then save it...easy!

You can also download it in a few different sizes from our website.

Click here to visit our download page!

If you're downloading from our website, you can follow these instructions to install Gooseberry Patch Desktop Wallpaper on your computer:

PC users: Click on the image size you want for your desktop and wait for the image to load. Right click on the image and select "Set as background." Now you can enjoy your new Gooseberry Patch wallpaper!

Mac users: Click on the image size you want for your desktop and wait for the image to load. Control Click on the image and select “Save Image” and save to your desktop or wherever you would like the file to be kept. From your System Preferences click on “Desktop & Screen Saver” and navigate to choose your wallpaper file. Now you can enjoy your new Gooseberry Patch wallpaper!

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Rounding Up Christmas Favorites!

We've gathered up cookies and treats but what about
all the other dishes that make the holidays so special?

Whether you gather with friends & family for an early gift exchange, host a Christmas brunch or stay home with your own family, what are the recipes that are must-haves for this time of year?

We're rounding 'em all up today, so tell us...

What's YOUR favorite CHRISTMAS recipe?
Could be an appetizer, main dish, bread, soup or dessert!
Share 'em all in today's Recipe Round-Up!

Here's a recipe to inspire you from Christmas with Family & Friends,
our Cookbook of the Week!

Vickie likes to make this casserole ahead of time for those busy present-wrapping nights...just pop it in the oven and enjoy it in an hour!

Savory Chicken & Stuffing
Lori Hurley of McCordsville, Indiana shared this yummy recipe with us. She writes, "If you’d like, this makes a terrific make-ahead meal. Simply cover after topping with cheese, and then refrigerate. When ready to bake, just follow the remainder of the recipe instructions."

7 slices white bread,
    crusts trimmed
4 c. cooked chicken,
    chopped
8-oz. can sliced mushrooms,
    drained
8-oz. can sliced water
    chestnuts, drained
10-3/4 oz. can cream of
    mushroom soup
10-3/4 oz. can cream of
    celery soup
1/2 c. mayonnaise
4 eggs, beaten
2 c. milk
1 t. salt
1 c. shredded Cheddar cheese
2 c. herb-flavored stuffing mix
1 c. butter, melted

Cut each bread slice into 4 triangles. Arrange in a lightly greased 13"x9" baking pan. Layer chicken, mushrooms and water chestnuts over bread. Combine soups and mayonnaise in a medium bowl; spread over top. In a medium bowl, mix together eggs, milk and salt; pour over casserole. Sprinkle top with cheese. In a medium saucepan, sauté stuffing in melted butter. Spread over top of casserole. Bake, covered, at 350 degrees for one hour. Uncover and bake an additional 15 minutes. Makes 6 to 8 servings.

 

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A Free Cookbook of the Week?

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

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

For now, say hello to...

Christmas with Family & Friends!

 

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

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

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

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

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

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

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

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

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

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