Gooseberry Patch

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 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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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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or add it to your cookbook collection? Click below!

 

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Special Savings + Recipe Round-Up!

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

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

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

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

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

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

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

 

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

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

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

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

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

 

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A Fresh-Baked Round-Up!

Buttery cloverleaf rolls. Breakfast-ready blueberry muffins.
Spicy pumpkin bread. Your famous banana-nut loaves.

We all have our favorite bread or muffin recipe and whether you bake it in a big round right on the rack or make mini muffins perfect for popping, today's the day we're rounding 'em up! So tell us...

What's YOUR favorite BREAD OR MUFFIN recipe? 
Share 'em all in today's Recipe Round-Up!

Here's one to inspire you from
our Cookbook of the Week !

Scrumptious Pumpkin Bread
Shared with us by frequent contributor, Amy Hunt of Traphill, North Carolina, this recipe is a keeper, especially for this time of year. She writes, "My husband and newphews love pumpkin rolls and this is an easy version of that famous fall treat."

1 c. canned pumpkin
1 c. plus 2 T. sugar,
    divided
1/2 c. brown sugar,
    packed
4 egg whites, divided
1/2 c. fat-free milk
1/4 c. canola oil
2 c. all-purpose flour
2-1/2 t. baking powder
2 t. pumpkin pie spice
1/4 t. salt
1 c. walnut pieces
8-oz. pkg. Neufchâtel
    cheese, softened

Combine pumpkin, one cup sugar, brown sugar, 3 egg whites, milk and oil in a large bowl. In a separate bowl, sift together flour, baking powder, pumpkin pie spice and salt; stir into pumpkin mixture just until moistened. Stir in walnut pieces. Blend together Neufchâtel cheese, remaining sugar and egg white until smooth. Spoon half the pumpkin mixture into a greased 9"x5" loaf pan. Spoon Neufchâtel cheese mixture over pumpkin layer; cover with remaining pumpkin mixture. Bake at 350 degrees for one hour, or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove bread from pan to a wire rack to finish cooling. Makes one loaf.

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Take a Trip to the Country!

It's no secret that we have a soft spot for the fall...we love it almost as much as Christmas! There's just something about turning away from the grill & garden and cooking up something tasty in the oven or slow cooker...something that'll warm our families from head to toe.

While it may not be chilly enough for a sweater just yet, we know those crunchy-leaf, nip-in-the-air days are not far away. Let's celebrate a little early with this week's Cookbook of the Week...

Autumn in the Country!

Inspired by all of our favorite fall gatherings,
you'll start looking forward to the season too
when you turn to the table of contents!

Click to view larger.

A Cozy Country Brunch and Seasonal Sweets are pretty easy
to figure out, but what about the rest of the chapters?

In Hometown Homecoming, you'll find appetizers, drinks, dips and spreads perfect for gameday celebrations.

Indian Summer Picnic has some of our most flavorful sandwiches and soups & stews that you can take along in a thermos!

Sides and salads are the stars of the show in Fireside Fun...all the best from the garden, served warm or cold!

In Bountiful Harvest, you'll find recipes for canning & preserving the best of summer...one of our favorite ways to enjoy fall!

Hosting Thanksgiving this year? We Gather Together has recipes for the whole feast, whether you're doing all the cooking or just taking a dish to share.

 

At the beginning of each of these chapters, you'll find a page
of inspiring ideas like these...click to view larger.

From the Fireside Fun chapter, here's a recipe we hope you'll enjoy all season long.

Sweet Potato Fruit & Nut Loaf
Shared by Jo Ann Valentine of Oviedo, Florida, it has all the flavors of the season, plus some added sweetness from the fruit. Jo Ann recommends trying the batter to make yummy tea muffins too.

1-1/2 c. all-purpose flour
1-1/4 c. sugar
2 t. baking powder
1/4 t. salt
1 t. cinnamon
1 t. pumpkin pie spice
2 eggs, beaten
1 c. milk
1/2 c. oil
1-1/4 c. canned sweet potatoes, drained and mashed
1/2 c. maraschino cherries, drained and chopped
1/2 c. chopped pecans
1/4 c. golden raisins

Mix flour, sugar, baking powder, sugar, salt and spices in a medium bowl; blend in eggs, milk and oil. Stir in remaining ingredients; pour into a greased and floured 9"x5" loaf pan. Bake at 350 degrees for 45 minutes. Makes one loaf.

Bonus Tip:  For the tenderest muffins and loaves, don’t overmix…just stir the batter until moistened. A few lumps won’t matter, right?

 
Stay tuned for lots more goodies from Autumn in the Country this week and, when you're ready to add it to your collection, just click the button below.

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Remembering Hometown Favorites...

Think back to your hometown...remember the general store that always had the best penny candy? How about the corner bakery with homemade cookies and doughnuts? Remember all those homestyle favorites served up at the local diner and shopping for the fresh-picked best at the farmstand down the road? We love these hometown memories - and the recipes that go along with them too! These were the inspiration for this week's Cookbook of the Week.

Say hello to...

Hometown Favorites!

All those great recipes you remember from days gone by are captured
in this cookbook. Let's take a look at the nostalgic chapters inside.

Here's a sample recipe from the breakfast chapter, Early Bird Cafe...enjoy one (or more!) with your first cup of coffee.

Apple Jack Muffins
Shared by Zoe Bennett of Columbia, South Carolina, this recipe has one of our favorite flavor combinations…apples and cinnamon!

2-1/3 c. all-purpose flour
1 c. plus 3 T. sugar, divided
1 T. baking powder
4 t. cinnamon, divided
1 t. baking soda
1/2 t. salt
1-1/2 c. apples, peeled, cored and finely chopped
1 c. buttermilk
1/3 c. milk
1/3 c. ricotta cheese
3 T. oil
1 T. vanilla extract
2 egg whites
1 egg

In a large mixing bowl, sift flour, one cup sugar, baking powder, 2 teaspoons cinnamon, baking soda and salt together. Fold in apples, stir, then make a well in the center of dry mixture. Whisk together buttermilk, milk, cheese, oil, vanilla, egg whites and egg; add to well in flour mixture. Gently stir just until moistened. Coat 18 muffin cups with non-stick vegetable spray and spoon batter equally in each. Combine remaining sugar and cinnamon; sprinkle evenly over batter. Bake muffins at 400 degrees for 18 minutes or until tests done in the center. Makes 1-1/2 dozen muffins.

With great recipes like this one - over 200 in all! - you might not need another reason enough to add  Hometown Favorites to your collection, but there's plenty more that makes this cookbook special.

Just like all of our cookbooks, there are lots of little treats at the bottom of each page. You'll find tips for adding hometown flair to family meals, nostalgic decorating ideas and quite a few heartfelt memories of days gone by. In addition to our signature line-art illustrations, you'll also enjoy something special inside...vintage photos!

It's almost like a window to your own hometown...we know
you'll enjoy the smiling faces inside Hometown Favorites.

 

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