Gooseberry Patch

Slow Cooking...Super Fast?

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

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

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

 

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

Sunrise Hashbrowns

Pine Cones in Tomato Sauce

Easy Asian Chicken

Barbecue Molasses Beans

Apple Butter BBQ Spareribs

Chocolate Concoction

 

 

 

 

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Menu of the Week Full of Bonuses!

 

We all have cookbooks in our collection that we rely on in a pinch...we've heard over and over that Ready, Set, Eat! is that cookbook for MANY of our fans!

Not only does it feature a delicious selection of quick & easy meals, plus slow-cooker AND one-dish recipes, it also has so many special features that we wrote a whole post about it...click here to read all about it. (We'll wait here.)

It works pretty hard for one little cookbook, right? It's one of our favorite cookbooks out of all 200+ titles and we can't wait to share a whole Menu of the Week with you! Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Recipe Collection for LOTS more from Ready, Set, Eat!

Click the links below to view the individual recipes!

Tex-Mex Stuffed Peppers 

Mexican Meat Mix 

Ham & Linguine Toss

Country Artichoke & Turkey Salad 

Savory Sausage Stroganoff

Potluck Poppy Seed Chicken

Chicken Alfredo Pizza
 
Here's an easy salad and dessert that pair perfectly with this pizza...all recipes in the "Beat the Clock" chapter come together in a flash and include a few super-simple ideas like these. Too easy to really be recipes, but they'll make you the hero, even when you're feeling uninspired!

Mamma Mia Salad:
Toss together one package salad greens, one chopped tomato, 1/2 chopped cucumber and a 4-ounce package of crumbled feta cheese. Add Italian salad dressing to taste; sprinkle with grated Parmesan cheese, if desired. Serves 6.

Berry Good Dessert:
In a large bowl, stir together one 32-ounce container vanilla yogurt, one cup granola, one cup raspberries and one sliced banana. Serves 6.

 

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add it to your cookbook collection? Click below!

 

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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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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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add it to your cookbook collection? Click below!

 

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Make Any Meal a Special Occasion!

This week's Menu of the Week comes from 101 Easy Entertaining Recipes, a cookbook that's bound to become your go-to for parties and get-togethers, if it's not already!

While there are plenty of dishes perfect for sharing with friends, you'll also find dozens that need no occasion at all. We've picked some of our favorite recipes from this book and, as in all book in our 101 series, each has a color photo to go along with it.

 

Working Moms’ Cheese Ball
Shared by Vickie Garlitz of Edmond, Oklahoma, this has become one of our favorites to take along to potlucks and church suppers. She writes, "This is easy, quick and tastes great! Use whatever flavor of cream cheese you have in the fridge...dill, garlic, onion & chive are all tasty."

2  8-oz. containers flavored
    spreadable cream cheese
1/2 to 1 c. mixed shredded
    cheese
Optional: hot pepper sauce
    to taste
1/2 to 3/4 c. finely chopped
    pecans
Garnish: whole pecans,
    assorted crackers and
    cut-up vegetables

Blend cream cheese and shredded cheese in a medium bowl; add pepper sauce, if desired. Form into a ball and roll in chopped pecans. Wrap in plastic wrap; refrigerate for one hour before serving. Garnish with whole pecans; surround with crackers and vegetables to serve. Makes 3 to 4 cups. 

 

Cheese Straws
Cindy McKinnon of El Dorado, Arkansas sent us this recipe, along with this note, "This is my Aunt Sister’s famous signature recipe. She passed away several years ago, yet she is still remembered as being an awesome cook." If you don't have a cookie press, just pat into crackers...so tasty served alongside soup or salad!

16-oz. pkg. shredded sharp
    Cheddar cheese,
    at room temperature
1-1/4 c. margarine, softened
3 c. all-purpose flour
1 t. cayenne pepper
1 t. salt

Combine all ingredients together in a large bowl. Mix well, using your hands. Spoon dough into a cookie press with a star tip. Press dough in strips onto ungreased baking sheets; cut strips 3 inches long. Bake at 350 degrees for 12 to 15 minutes, or until orange on bottom and around edges. Cool on wire racks; store in an airtight container. Makes 3 to 4 dozen. 

 

Chicken Ranch Quesadillas
This recipe was shared by Gretchen Brown of Forest Grove, Oregon. For family dinners, it's easy to serve everyone their own and to make it an easy-to-handle party snack, slice each quesadilla into 8 mini wedges.

1/2 c. ranch dip
8  8-inch flour tortillas
1 c. shredded Cheddar
    cheese
1 c. shredded Monterey
    Jack cheese
10-oz. can chicken,
    drained
1/3 c. bacon bits
Optional: salsa

Spread 2 tablespoons dip on each of 4 tortillas. Top each with one-quarter of the cheeses, chicken and bacon bits. Top with remaining tortillas. Place each tortilla stack in a lightly greased non-stick skillet or griddle over medium-high heat until lightly golden; turn carefully and cook until cheese is melted. Let stand for 2 minutes; slice into wedges. Serve with salsa, if desired. Serves 4. 

 

Yummy Ham Sandwiches
Beth Cavanaugh of Westerville, Ohio shared this recipe with us. it's a nothing-to-it recipe that’s always welcome at mealtime or any carry-in dinner or potluck.

6-lb. bone-in ham
8-oz. jar mustard
16-oz. pkg. brown sugar
24 dinner rolls, split

Place ham in a large slow cooker; cover with water. Cover and cook on low setting for 8 to 10 hours, until ham is very tender. Drain; let cool. Shred ham and return to slow cooker; stir in mustard and brown sugar. Cover and cook on low setting just until heated through. Serve on rolls. Makes 24 mini sandwiches.

 

 

 

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Want to learn more about 101 Easy Entertaining Recipes?

It was featured as Cookbook of the Week (bonus recipe!)
or you can view it on our site.

Click below to add it to your collection...it's half price all this week!

 

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Menu of the Week Starts TODAY!

Today, we're excited to share the first post in
a brand new blog series...Menu of the Week!

 

In case you missed our sneak peek last week, here's how it'll work. Each Monday, we'll select a sampling of recipes from a featured cookbook and share them with you.

Sometimes they'll work together, but other times (like this week) they'll be dishes picked to inspire you all week long!

 

This week's featured cookbook is one that's arriving in stores this week, Rush-Hour Recipes. The selected recipes below all have one thing in common: they'll all simplify your family's mealtime!

Mini Chicken Pot Pies
This recipe appears in the 5-Ingredient Favorites chapter of Rush-Hour Recipes and it makes a speedy meal on a busy night, thanks to one of our favorite timesavers, refrigerated biscuits! Big thanks to Amy Hunt of Traphill, North Carolina for sharing this recipe with us.

7-1/2 oz. tube refrigerated biscuits
1 c. cooked chicken, diced
10-3/4 oz. can cream of chicken soup
2/3 c. shredded sharp Cheddar cheese
salt and pepper to taste

Spray 8 to 10 muffin cups with non-stick vegetable spray. Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides. In a bowl, combine remaining ingredients; stir until well blended. Spoon chicken mixture into biscuit cups, filling about 3/4 full. Bake at 350 degrees for 10 to 15 minutes, until biscuites are golden. Makes 4 to 5 servings, 2 pot pies each.

 

Deep Dish Skillet Pizza
You'll find this recipe in the One-Dish Dinners chapter and it's one of Vickie's favorites already. It starts with the easiest crust -- frozen bread dough! -- and it was shared with us by Linda Kilgore of Kittanning, Pennsylvania. She writes that it's actually her husband's recipe. He whipped it together for dinner one night and now it's the only one her family wants to eat...it really is delicious!

1 loaf frozen bread dough, thawed
1 to 2  15-oz. jars pizza sauce
1/2 lb. ground pork sausage, browned and drained
5-oz. pkg. sliced pepperoni
1/2 c. sliced mushrooms
1/2 c. green pepper, sliced
Italian seasoning to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheese on top. Bake at 425 degres for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.

 

Best-Ever Shredded Beef Tacos
This week's last recipe comes from the chapter called Slow Cookers to the Rescue and it was shared with us by Kathy Lowe of Orem, Utah. She writes, "Two for one! The first night, I make tacos with this recipe. The second night, I add barbecue sauce to the remaining beef and make babecue beef sandwiches. Delicious made with boneless pork or chicken too!" For extra time-saving, you could mix up the seasoning blend the night before and then just pour over your roast in the morning.

3 to 5-lb. beef chuck roast
1 c. water
1/2 red onion, chopped
3 cloves garlic, chopped
1 T. cayenne pepper
2 t. ground cumin
2 t. dried oregano
1 t. pepper
1/4 c. oil
taco shells or tortillas
Garnish: favorite toppings

Place roast in a slow cooker; add water and set aside. In a blender, combine onion, garlic, spices and oil. Process until well mixed and pour over roast. Cover and cook on high settng for 6 to 7 hours, until roast is tender. Break roast apart with a fork. Reduce setting to low; cover and cook an additional hour. To serve, spoon into taco shells or tortillas; garnish as desired. Serves 6 to 10.

 

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add it to your cookbook collection? Click below!

 

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Something New Starting Soon!

Here's your super-secret sneak peek at what's
coming to the blog every Monday in 2012!

(Drumroll, please!)

When you’re planning your weekly menu,
where do YOU go for inspiration?

Maybe you turn to a favorite cookbook or maybe you've jotted down some favorites that everyone loves. No matter how you choose what to serve, everyone can use a new tool to make it even easier, right? 

That’s what we thought and so, we’re excited
to bring you our Menu of the Week!

Starting one week from today, we’ll select a featured cookbook, gather a sampling of recipes for you to try and share 'em all right here on the blog! Whether you try one or two throughout the week or get really creative and fix them all, we hope you enjoy this new feature.

See you next Monday when the cookbook
in the spotlight will be...Rush-Hour Recipes!

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Menu Planning Made Easy!

With fun Fall festivals and the kids back in school, this time of year can be busy! This Friday's Free Goodie makes planning
your family's meals even easier.

Click below to download and then print on a regular 8-1/2" x 11" sheet of paper. Trim and post on your fridge and you'll save lots of time...you'll always know what's for dinner!

 

Gooseberry Patch Weekly Menu Planner

Click the + button above to take a closer look.

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Go right ahead...just click the buttons below!

Have You Seen Our Newest Calendars?

Beyond our bestselling wall, appointment and pocket calendars, we have two MORE calendars and you won't believe how handy they are.

Just in case you missed this week's email taking you on a tour of all the special features - and if you did, sign up now! - we thought we'd share them with you today!

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Slow-Cooker Recipes Bonus Pages!

 

 

Not only is Slow-Cooker Recipes full of tasty recipes that cook while you go about your day, our Cookbook of the Week also features menu inspiration in the back!

 

 

 

 

 

Click the image to view larger.

Each of these menus is made up of recipes you can find in the book, so you'll be ready to serve up a feast any time of year!

Hosting a carry-in potluck of your own? You're in luck because in the back of this book, you'll find an invitation to copy as well as a handy table-tent so everyone will know what's bubbling away in the pot!

Click the image to view larger.

Did you miss any of the other Cookbook of the Week goodies?

The post that started it all!

Jackie's Apple Corned Beef & Sauteed Cabbage

4 Ingredients + Your Slow Cooker = Delicious Dessert!

Heartland BBQ Beef...it could be what's for dinner!

 

Want to share these special features from Slow-Cooker Recipes, this week's Cookbook of the Week? Click a button below and send it however you like!

Last Day to Enter our Contest!

Have YOU shared your best idea yet?

 

 

 

We've had over 400 comments so far but today's your LAST CHANCE to enter our Homestyle in a Hurry contest.

It couldn't be easier! See details below.

 

 

 

 

 

 

When writing the tips in Homestyle in a Hurry,
one question was our inspiration...

 

To enter, just leave your answer in the comments and
you could win one of FIVE lucky autographed copies
of Homestyle in a Hurry!

  

Do you use a clever timesaving ingredient
that simplifies dinner without sacrificing flavor?

Maybe you have a trick to speed up shopping or
a way to make meal-planning a snap?

Have you come up with a way to
celebrate the everyday at mealtime?

 

Share YOUR best idea in the comments
and you’ll be entered to win!

Contest ends TONIGHT - March 8th, 2011 - at midnight EST!

 We’ll share the winning tips in a few weeks and we’d love to send YOU a free cookbook. Be sure to include your email address in your comment so we can contact you if you're a winner. Good luck!

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Special Feature of This Week's...

This week's Cookbook of the Week, Fast-Fix Meals, is not only about saving you time with recipes ready in under 30 minutes...it's filled with timesaving tips AND something extra special in the back!

Two whole pages of menus for any occasion!

Click the image above to see this image larger.

From a meal made from just what you have on hand in the pantry to all the fixin's for a backyard picnic, each menu is built from recipes inside this one book, Fast-Fix Meals! Next time you're looking to make dinner a little special and need some inspiration, flip to page 218 and 219 and something's sure to spark your kitchen creativity.

With the big game coming up on Sunday, we thought we'd share a few recipes from the Easy Game-Day Party menu...enjoy and let us know how you liked them!

Brown Sugar Barbecues
Kathy Majeske of Denver, Pennsylvania shared her recipe with us. She says, "There are many recipes for making barbecues, but this one has been in my family for as long as I can remember. It’s a time-saver...
there’s no need to brown the ground beef first."

1 c. water
3/4 c. catsup
2 T. brown sugar, packed
1 onion, chopped
2 T. mustard
1 T. chili powder
2 t. salt
1 t. pepper
2 lbs. lean ground beef
12 sandwich buns, split

In a large saucepan, mix all ingredients except ground beef and buns. Bring to a boil over medium heat. Add uncooked beef; simmer for about 20 to 30 minutes. Spoon onto buns. Serves 12.

Looking for a sweet treat to take along to a party this weekend? These bars are always a winner!

Rah-Rah Buckeye Bars
Marsha Porter of Marysville, Ohio shared this recipe with us. It features the same irresistible flavor as our favorite buckeye candies, but they're so much easier to fix!

1 c. creamy peanut butter
1 c. butter
2 c. graham cracker crumbs
10-oz. pkg. milk chocolate chips
6 T. oil

Combine peanut butter and butter in a microwave-safe dish. Microwave on high setting until softened. Stir in graham cracker crumbs; mix well. Pat into a lightly greased 13"x9" baking pan; set aside. Melt chocolate chips in a saucepan over low heat; stir in oil. Pour over peanut butter base; place in refrigerator to cool. Cut into small bars after 30 minutes, while bars are still slightly soft. Makes 3 to 4 dozen.

Be sure to stop by tomorrow on our Page on Facebook for another recipe from Fast-Fix Meals, this week's Cookbook of the Week.

Click here to read even more about what makes this cookbook so special.

Share today's goodies any way you like...just click the button below!

Budget-Friendly Tips from our Cookbook of the Week!

It's the last hurrah for this week's Cookbook of the Week and we hope you've enjoyed all the goodies we've shared from Dinners on a Dime!

Today, we're highlighting yet another great feature from this bestselling title - each of the seven chapters begin with a whole PAGE of handy tips! So, in addition to the hundreds of clever ideas and tips at the bottom of the recipe pages, you'll get dozens more.

We've picked our favorites from each chapter and are sharing them below.

 

From chapter one, Shoestring Suppers...

• Make a list of frequently-used grocery items and keep it handy! You can even make a note of typical prices so you’ll know if you’re really getting a good deal.

• Have flexible dinner plans. If you were going to make ground beef casserole for supper but ground turkey is on sale today, why not use that instead?

• Don’t go grocery shopping when you’re hungry! Treat yourself to a little snack like cheese & crackers first...you’ll be better able to resist budget-spoiling impulse purchases.

From chapter two, Hearty & Thrifty Soups...

• Busy day ahead? Use your slow cooker to make soup...it practically cooks itself! Soup that simmers for 2 hours on the stovetop can usually be cooked on the low setting for 6 to 8 hours or even longer.

• It’s easy to cook up a double batch of soup. Freeze extra soup in a plastic freezer bag or container for another day...it’s like money in the bank!

• Change up soup the second time around by adding different garnishes like cheese, croutons or crushed tortilla chips.

From chapter three, Cent-Sational Sides...

• Canned tomatoes are economical, delicious and are even available already seasoned...that’s like getting herbs and spices free! They’re often a better choice than less-than-ripe fresh tomatoes.

• Dried beans are cheap and tasty. If you don’t have time to soak them overnight, canned beans are a thrifty choice too. Drain and rinse them well if saltiness is a concern.

• For healthy, filling side dishes, try whole grains like barley and brown rice. They’re high in protein and, with the addition of different seasonings, adapt readily to many tasty flavors.

From chapter four, Slow-Cooker Savings...

• Lower-cost, tougher cuts of meat like beef chuck roast and pork shoulder turn into juicy, fork-tender meals when slow-cooked.

• Even couples and small families can save with slow-cooker meals! Just divide the dish and freeze half for another day. Thaw and reheat on the stovetop or in the microwave.

• If you live at a higher altitude, slow-cooked recipes will tend to take a bit longer. Allow an extra 30 minutes of cooking time for each hour in a recipe.

From chapter five, Budget-Friendly Gatherings...

• Borrow seldom-used party items like a punch bowl, a chocolate fountain or folding tables from a friend or neighbor. Most people are happy to share!

• Serve a tasty homemade beverage instead of soft drinks. Fresh-squeezed lemonade in frosty pitchers or a bubbly slow cooker of warm spiced cider are sure to please.

• A do-it-yourself sundae bar with several yummy choices of ice cream and toppings can double as both dessert and party fun.

From chapter six, Penny-Pinching Pantry Staples...

• Fill your pantry a little at a time. Watch for sales on useful items and pick up a couple of cans or packages on each shopping trip. In no time at all, you’ll have a super selection!

• No built-in pantry? No problem! Pick up a vintage kitchen hutch or cabinet at a tag sale or flea market. Freshen it up with a coat or two of paint in country colors.

• Line the inside of a cabinet door with self-stick cork tiles. It’ll be a great place to tack quick recipes, shopping lists and more!

From chapter seven, Cheap Sweets...

• If you love to bake, stock up on baking supplies at Christmastime, when you’ll find super bargains on flour, sugar, evaporated milk, spices and other items. Make a checklist and fill up your baking cupboard for months to come...how thrifty!

• Juicy ripe peaches, berries and other fruits are cheapest in the summertime. Bake up lots of pies and cobblers...they can be frozen and enjoyed as much as 4 months later! Cool completely, then wrap in plastic wrap and two layers of aluminum foil before freezing. To serve, thaw overnight in the fridge, bring to room temperature and rewarm in the oven.

• Toasted oats can take the place of chopped nuts in cakes and cookies, adding crunch and nutty flavor. Simply cook uncooked oats in a little butter until golden. Cool before adding to a recipe.

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Click these links to see all the other goodies
we've posted about this week's Cookbook of the Week!

All the special features plus a recipe for Fruit Cocktail Cake!

Cream of Broccoli Soup...a great winter warm-up!

Crowd-Size Pizza Hot Dish...sure to be a new family favorite!

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Click the button below to share these handy tips with your blog readers, Facebook friends or anyone you like!

Once-a-Week Cooking Tips...and a Pair of Recipes!

Weekends are a great for batch cooking...here are some tips
from our Cookbook of the Week, Ready, Set, Eat!

Cook up a big pot of chicken to freeze for later! For juicy, flavorful chicken, cover with water and simmer gently just until tender, then turn off the heat and let the chicken cool in its own broth.

A wide-mouth funnel is handy for filling freezer bags. Stand the open bag in a bowl and hold the bag's top closed around the bottom of the funnel, then just ladle in cooled soup or sauce.

Use square freezer containers...they take up less room than round ones. To squeeze in even more, ladle prepared food into plastic zipping bags, seal and press flat. When frozen, they'll stack easily!

Bake up some mini meatloaves for smaller appetites...fill muffin tins and freeze. Pop them out and place in a freezer bag. Just heat up what you need!

Slow cookers are oh-so handy for cooking up big batches to freeze! No stirring, no sticking and they don't heat up the kitchen. You may even want to borrow an extra one for a big cooking day.

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Try out this recipe for a make-ahead ground beef mixure from
Nichole Martelli of Alvin, Texas. It's perfect for recipes like stuffed peppers,
spaghetti sauce, tacos and more...like Nichole's husband's favorite chili!

All-Purpose Ground Beef Mix

5 lbs. ground beef
4 stalks celery, diced
1 clove garlic, minced
2 onions, diced
1 green pepper, diced
salt and pepper to taste

Brown ground beef in a large skillet over medium heat; drain. Stir in celery, garlic, onions and pepper; add salt and pepper to taste. Cover skillet; simmer until vegetables are tender, about 15 to 20 minutes. Let cool. Divide into recipe-size portions and spoon into plastic zipping freezer bags; freeze. Makes about 12 cups of meat mix. 

Heat & Eat Instructions:
Thaw desired amount in refrigerator overnight. Use in recipes calling for browned ground beef, like Aaron's Favorite Chili below!

Aaron's Favorite Chili

4 c. All-Purpose Ground Beef Mix, thawed
3  16-oz. cans corn, drained
2  32-oz. cans crushed tomatoes
4  16-oz. cans kidney beans, drained and rinsed
2 T. chili powder
2 T. ground cumin

Combine all ingredients in a large stockpot over medium heat. Bring to a boil; reduce heat and simmer for one hour, stirring occasionally. Serve immediately or let cool, ladle into freezer-safe containers and freeze. Makes 12 to 15 servings.

Heat & Eat Instructions:
Thaw overnight in refrigerator. Pour into a saucepan; heat over medium heat until hot and bubbly.

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Want to see what makes our Cookbook of the Week so special?

Click this link to get a special look inside: http://gooseberrypatch.typepad.com/blog/2011/01/cookbook-of-the-week-starts-today.html

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Share these tips and recipes any way you like!

Countdown to Christmas Dinner!

The countdown to Christmas dinner is ON and, with so much last-minute gift-shopping, cookie-baking, package-wrapping and everything else, the details can get a little overwhelming.

Do you have your turkey thawing in the fridge? Got all your grocery shopping done?

Use our handy checklist below to keep things running smoothly from now 'til then!

Three Days Before (that's today!)

Take a look at your shopping list, check the fridge and pick up any perishables that you'll need for dinner, including pre-cooked ham. Keep your ham in the bottom of your fridge - the coldest part - and you won't have to battle the crowds as Christmas draws closer.

Pull out your favorite Christmas dishes and give them a quick rinse or polish. Make sure your napkins & other linens are ready to set the table. Want to simplify even further? Pick up a few seasonal dishes & linens (even disposables!) when you're out shopping and they'll be ready to use!

Did you make anything way ahead of time and store it in the freezer? Today's a good time to take it out and let it defrost in the fridge.

Two Days Before

Do any prep work you can for the big meal on Saturday. Chop up veggies, mix up dips, even roll-up easy appetizers that you can just pop in the oven as guests arrive on Christmas.

Any side dishes or salads that can be assembled ahead of time can also be whipped up now. What a timesaver on the big day!

Christmas Eve

Go ahead and bake any side dishes or stuffing that will reheat well for dinner on Christmas. Bake any pies or desserts that will keep. Set your dining table with linens and dishes and then enjoy Christmas Eve with your family!

Christmas Day

After presents have been opened, breakfast has been eaten and you've taken some time to enjoy the morning, prep your turkey (Don't forget to take out the "goodies" inside!) or your pre-cooked ham for the oven. Depending on what time you'll be sitting down for your meal, figure out what time you should put everything in the oven to cook or reheat.

Put any drinks that need to be chilled in the fridge.

As dinner time draws closer, whip up any side dishes that haven't already been prepared. Start reheating other dishes. Set out appetizers and snacks.

Be sure to take some time to enjoy the day and don't save too much to do on Christmas Day...after all, this day is all about family. Enjoy every moment!

Share this handy checklist with a friend...just click the button below!

Take a Tour this Friday!

 

We thought we'd share something a little different this Friday. Gotta keep you on your toes, right?

Join us as we take a tour of our previous Featured Friday bloggers. There's some really yummy-looking recipes, lovely decorations and crafty ideas out there...get your bookmarking finger ready!

 

 

 

First up...our buddy Cris at Goodeness Gracious! She's still cooking her way through our cookbook, Mom's Favorite recipes and she's up to 33 recipes now. You can find all the links on this page! Go, Cris, Go!

 

 

 

Linda of Prairie Flower Farm shared a link to a recipe for a Homemade Twix Bar...does that look yummy or what?

 

 

Michelle at Married/Single Parent whipped up these San Francisco Chops...click here for the recipe!

 

Check out Carmen's family-friendly Chocolatey Oat Bars over at Old House Kitchen...they sound easy and tasty too!

 

 

 

When Jodi posts about dinner at her house, we wish we lived closer to her neck of the woods...those purple potatoes are beautiful!

 

 

Cora of Heartfelt and Homemade shared her peachy recipe and it really sounds like a Piece of Heaven.

 

 

 

In the mood for something savory instead? Over at Scraps of Life, Susie is sharing her Cheesy Super Bowl Dip!

 

 

 

Renae cooked up one of our recipes recently...you'll love her go-to recipe for Delicious Drumsticks!

 

 

Getting ready for the Thanksgiving?
These posts are right up your alley...

Tina at Mommy's Kitchen recently shared an entire meal plan for Thanksgiving...we think the sweet potato casserole looks oh-so yummy.

 

 

 

 

Kristin over at Delightful Country Cookin' is sharing this week's craving...Thanksgiving dinner!

 

 

Kim of A Well-Seasoned Life is all about the season's most popular berries...get her recipe for Cranberry Salad here!

 

Nancy always has something good cooking and she & Kim are thinking alike! Get the recipe for her Cranberry-Pecan Coffee Cake...it really looks scrumptious!

 

Lots of folks are using pumpkin these days.
It's one of our favorite ingredient for fall too!

 

Gail of Faithfulness Farm shared her recipe for Pumpkin Doughnut Muffins...we can't wait to try these!

 

 

 

Julie's blog Circle Cliff Views features TWO great recipes right on the front page today, both using pumpkin...we want to try out these muffins!

 

Looking ahead to Christmas? You're in luck...

 

Not Quite June Cleaver is sharing a step-by-step recipe for her yummy-looking Christmas Cakes...don't call them anything else!

 

 

 

 

Leah at Beyer Beware is sharing a recipe and gift idea in one...check out her Texas Two-Step Soup in a Jar!

 

 

At her blog A Vintage Chic, Julie's sharing an amazing recipe called Gingerbread Cinnamon Buns. Wouldn't these be perfect for Christmas morning?

 

 

It's not all recipes though...

 

 

Tracy over at Bassett's Bull is giving us a peek at her Thanksgiving decorations!

 

 

 

 

 

 

 

 

At Home is Where the Heart Is, you'll see some of the things that make Kim smile...this vase is one of our favorites.

 

 

 

 

You'll find some beautiful Autumn photos at Farmhouse Country Style, including some from her local Country Living Fair!

 

 

 

Super-crafterJen is showing off her nephew's new quilt and some darling bags we'd love to try...visit Jen's Fun Little Things for the goodies.

 

 

 

Thanks for taking the tour with us today!
We hope you found something yummy and a little inspiration too.

See someone here you didn't recognize?
Click here to view all of our Featured Friday posts!

 

Want to share some of these goodies? Click the button!

From Our Meal-Planning Mavens...

Looking for a way to make dinnertime quick and easy? We've pulled together a dozen great tips from the fans of our Page on Facebook...thanks, guys!

 I menu plan weekly, and I stockpile ingredients for favorite recipes when they are on sale. I save time during the week by making dishes that are tried and true, but every Sunday I try a new recipe. I have more time to experiment on Sundays, and it keeps my family from getting bored. Only about 1 in 10 end up making it into my regular meal rotation, but we enjoy trying the new things, even if we end up not loving them. - Mary Ellen Stoll Wagner

I like to keep things simple and fix many of the meals every month. When I take time to plan meals ahead - one month at a time - I can be sure to rotate the  selections often enough to prevent boredom while still making great meals my family loves. I'm also learning to double recipes and freeze portions of the meal, for later, too - SUCH a time saver and great for busy days when I don't have time to fix a whole meal from scratch. - Debbie Baker Taylor
 

I buy ground beef in bulk then brown it and freeze it in smaller portion size amounts. Then when I come home from work I can easily thaw it quickly in the microwave and add it to a favorite dish. Speedy! - Debbie Dechant Tunke

I have found it useful to designate each day with a certain entree or ethnic focus. Monday, chicken - Tuesday, Mexican - Wednesday, beef - Thursday, vegetarian -  Friday, Italian. This way, I know what meat to thaw in advance and it also takes away some of the decision making difficulty. I keep a list inside my kitchen cabinet of the dishes in each category that I know my family likes. Of course, I am free to go off the menu plan whenever I feel like trying a new recipe! - Lori Smith Crawford

 

When making many types of "one pot" meals which call for meat, pasta and sauce you can usually use a little more pasta, a little less meat to help stretch your grocery
                                dollars. - Pam Bertrand Evans

I really take advantage of our fabulous farmstands in the area. There are days I stop at all five of them as each has something unique I can't live without. My haul is then cooked, processed, baked with or frozen so my family has wonderful tasting fruits and veggies all winter long. 
- Susan Mellish

I will double or even triple of a batch of muffins and freeze the extras. Then in the mornings when we are pressed for time I can feel good about knowing the kids can have a hearty good for them muffin for breakfast. I like to load them up with shredded carrots, zucchini, apples, whole wheat flour and a little wheat germ or bran and that way, I know they are getting a healthy start! - Heather Marr-Nesler

What works best for me is making big batches on weekends when I have more time to cook. For example, making soup? Do a giant pot and freeze for later. Same with casseroles, while you're making the mess make a couple and freeze for later. Also, plan around in-season fruits and vegetables, available in abundance and more reasonable than the off-season selections. - Elaine Gortner Clark




One little tip I have is when making a spaghetti dish: I usually end up just using one jar of sauce, but I always add extra vegetables to the sauce. Anything from red or green peppers, frozen broccoli, onions, corn, etc...it makes the dish tons healthier and will at least double the sauce. - Elise Brown



Whenever I cook a meal, I make a double amount and freeze the rest. I do this with soups, chili, stew, taco meat and more. That way, I cook once and we eat 3 or 4 times. I also cut up my chicken breasts into chunks and put them into a plastic zipping freezer bag with their marinade and then freeze it. That way it marinates as it thaws. Great for shish-kabobs. - Lynn Stafford Thornsberry




I plan my menus for each two weeks in advance. I try to use mixes to make the meals easier to prepare. To keep ahead of the budget crunch, I am part of a coupon exchange. Every one brings in the coupons from the Sunday paper and we swap for the ones we need. It is really great when you can get coupons from friends and family. They sometimes have different offers than
                where we live. - Bethany Coffey Kennedy




One thing I've always done is cook a bag of noodles and maybe make pizza casserole with half and then tuna casserole with the other half. I buy a big pack of hamburger and mix some up for meat loaf, cook some up and maybe freeze for a quick add-on for spaghetti or some other pasta meal...and cook some up for tacos. Whatever i can do to prepare ahead always makes those days when I come home exhausted from work easier to prepare a homemade meal! - LuAnn Trumpower

Have a great tip of your own? Let us hear it in our comments...we'll be sharing these again soon and who knows? It may turn up in one of our books!