Gooseberry Patch

Springtime Supper Winners!

SPRINGTIME SUPPER WINNERS!

In this week's Recipe Round-Up, we asked you to vote for your favorite links shared. Here are the recipes that received the most Likes as of Friday afternoon!

Strawberry Shortcake Cake
from The Country Cook

 

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

 

Key Lime Dessert
from Hoosier Homemade

 

 Broccoli Salad
ALSO from The Country Cook

 

Thanks to EVERYONE who linked up this week and all of you
who voted. Come visit us next Wednesday for another
Recipe Round-Up...join in with a link to YOUR blog
and you could be featured too!

 

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Share these winning recipes with a friend!

 

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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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A Menu in Minutes!

Family schedules are busier than ever so what better time to celebrate the 10th anniversary of one of our most treasured cookbooks, Meals in Minutes?

That's just what we're doing in this week's Menu of the Week! Filled with recipes that are ready in an hour or less, they all come from our new cookbook, Meals in Minutes, 10th Anniversary Edition. 

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 Meals in Minutes, 10th Anniversary Edition!

 

Stir-Fried Sesame Vegetables
Jill Ross of our Gooseberry Patch family shared this recipe with us. She writes, "This dish is a delicious and easy way to use the bounty from your garden. It’s simple to substitute the veggies for whatever is in season!"

1-1/2 c. vegetable broth
3/4 c. long-grain rice, uncooked
1 T. margarine
2 T. peanut oil
1/2 lb. asparagus, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 yellow onion, sliced
2 c. sliced mushrooms
2 t. fresh ginger, minced
1 t. garlic, minced
3 T. soy sauce
1 T. sesame oil
1 T. sesame seed, toasted

In a saucepan, combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Add vegetables, ginger and garlic; stir-fry for 4 to 5 minutes, or until crisp-tender. Stir in soy sauce and cook for 30 seconds. Remove from heat; stir in sesame oil and sesame seed. Serve over rice. Serves 4.

 

Quick & Easy Veggie Soup
Valerie Pierce of Peach Bottom, Pennsylvania shared her recipe with us. This recipe is perfect if unexpected company drops in...just add some more veggies for plenty of hearty soup!

1 lb. ground beef
1 onion, diced
4 carrots, peeled and chopped
4 potatoes, peeled and chopped
1 c. pearled barley, uncooked
6 beef bouillon cubes
6 c. water
28-oz. can tomato purée
1 t. dried thyme

In a skillet over medium heat, brown beef and onion until beef is no longer pink; drain. Transfer beef mixture and remaining ingredients to a large stockpot; bring to a boil. Reduce heat; simmer until vegetables are tender, about 45 minutes. Stir occasionally; add water while simmering to thin consistency, as desired. Makes 6 to 8 servings.

 

Chicken Tetrazzini
Cindy Edgar of Fishers, Indiana sent us this easy recipe...it works with leftover turkey too!

12-oz. pkg. fettuccine pasta
1 c. sliced mushrooms
1/2 c. onion, chopped
7 T. butter, divided
1/4 c. all-purpose flour
1 t. salt
1/4 t. pepper
2 c. half-and-half
1/4 c. chicken broth
2 c. cooked chicken, chopped
1/3 c. grated Parmesan cheese
1 c. bread crumbs

Prepare pasta according to package; drain. In a skillet over medium heat, sauté mushrooms and onion in one tablespoon butter until golden; remove from skillet. Melt 4 tablespoons butter in same skillet; whisk in flour, salt and pepper, stirring until smooth and bubbly. Add half-and-half; boil for one minute. Remove from heat; mix in broth, chicken, fettuccine and mushroom mixture. Spoon into a greased 13"x9" baking pan. Sprinkle with Parmesan cheese; set aside. Melt remaining butter and toss with bread crumbs; spread over casserole. Bake, uncovered, at 350 degrees for 35 to 45 minutes. Serves 6.

 

Muffin-Tin Pizza Loaves
Shelley Turner of Boise, Idaho shared this delicious recipe with us. She writes, "It's a delicious twist on meatloaf that your whole family will love!"

1 egg, beaten
1/2 c. pizza sauce
1/4 c. seasoned dry bread crumbs
1/2 t. Italian seasoning
1-1/2 lbs. ground beef
1-1/2 c. shredded mozzarella cheese
Optional: additional pizza sauce, warmed

In a large bowl, combine egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill centers with cheese. Bake, uncovered, at 375 degrees for 15 to 18 minutes, or until meat is no longer pink. Serve immediately with pizza sauce, if desired. Makes 12 servings.

 

Butterscotch Brownies
Alice Flood of Dallas, Texas shared this favorite recipe with us. She writes, "The brown sugar gives the brownies an extra-rich butterscotch flavor."

1/4 c. butter
1 c. brown sugar, packed
1 egg, beaten
3/4 c. all-purpose flour
1 t. baking powder
1/2 t. salt
1/2 t. vanilla extract
1/2 c. chopped nuts

Melt butter in a small saucepan over low heat; remove from heat. Stir in brown sugar until dissolved; set aside to cool to room temperature. Blend in egg; add flour, baking powder and salt, mixing well. Stir in vanilla and nuts; spread in a greased 8"x8" baking pan. Bake at 350 degrees for 25 minutes; cool. Makes 9.

 

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Want to learn more about Meals in Minutes, 10th Anniversary Edition or add it to your cookbook collection? Click below!

 

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A Menu from Grandma!

Remember big family dinners at Grandma's house? Her table was filled with comforting, old-fashioned recipes that had her own special touches...many of these have found their way to our own recipe boxes over the years. If you're anything like us, these are some of your most treasured.

This week's Menu of the Week is filled with recipes from our cookbook, Sunday Dinner at Grandma's. In this bestseller, you'll find recipes from breakfast 'til dessert and there's even a whole chapter of candies & cookies, just like Grandma used to make!

Below, you'll find a sampling of recipes from the cookbook that you can mix and match all week long...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from  Sunday Dinner at Grandma's!

 

Pecan Coffee Cake
Kelly Patrick of Ashburn, Virginia shared this recipe with us. She writes, "Mom taught me how to make my dad’s favorite coffee cake when I was young. I was always an early riser, and I started to get up extra early on Sunday mornings just to make coffee cake for Dad before he woke up. It always brings back wonderful memories!"

1-1/2 c. butter, softened and divided
1 c. sugar
2 eggs, beaten
1 t. vanilla extract
3 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1 c. milk

Blend one cup butter and sugar in a large bowl. Stir in eggs and vanilla; set aside. Mix flour, baking powder and salt in a separate bowl. Add flour mixture and milk alternately to butter mixture; stir well. Pour half of batter into a lightly greased and floured 13"x9" baking pan. Sprinkle half of Pecan Filling over batter. Top with remaining batter, then remaining filling. Melt remaining butter; drizzle over top. Bake at 375 degrees for 20 to 30 minutes. Serves 8 to 12.

Pecan Filling:

1-1/2 c. brown sugar, packed
2 t. cinnamon
1 c. broken pecans

Mix together in a small bowl.

 

Granny’s Macaroni Salad
Suzanne Morrow of Moorhead, Minnesota shared this recipe with us. She writes, "My family loves this cheesy macaroni salad made from my grandmother’s own recipe. She was a very good granny to me!"

48-oz. pkg. macaroni shells, uncooked
8-oz. pkg. pasteurized process cheese, cubed
1 green pepper, chopped
1 cucumber, shredded
4 to 5 carrots, peeled and shredded
2 tomatoes, chopped

Cook macaroni according to package directions. Drain and rinse with cold water. In a large serving bowl, mix cheese and vegetables together; add macaroni. Toss together. Add dressing and mix well. Chill 8 hours to overnight to allow flavors to combine. Serves 15 to 20.

Dressing:

2 c. mayonnaise-style salad dressing
2 T. sugar
2 T. vinegar
1 T. mustard

Mix together in a small bowl.

 

Grandma Jo’s Potato Soup
Hope Davenport of Portland, Texas shared her recipe with us. She writes, "My grandma has been making this satisfying soup for as long as I can remember. We really enjoy it on a chilly afternoon."

2 lbs. potatoes, peeled and diced
1/2 lb. carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
4 c. water
12-oz. can evaporated milk
1/4 c. butter, sliced
onion and garlic seasoned salt to taste
pepper to taste
8-oz. pkg. shredded Cheddar cheese
3 slices bacon, crisply cooked and crumbled

Combine vegetables and water in a stockpot over medium-high heat. Cook until vegetables are fork-tender, 15 to 20 minutes. Reduce heat to low; stir in evaporated milk, butter and seasonings. Heat through. Ladle into soup bowls; garnish with cheese and bacon. Serves 6.

 

Country Chicken & Dumplings
Christian Brown of Killeen, Texas shared this from-scratch recipe with us. She writes, "One of those comfort foods that everybody loves! It’s extra special made with homemade broth, but if you’re short on time, a good canned broth is fine." Keep reading to get recipes for all the parts that make this dish so delicious!

3 to 4-lb. roasting chicken
salt and pepper to taste
Garnish: fresh parsley

Roast chicken, covered, in an ungreased roasting pan at 350 degrees for 1-1/2 hours. Let chicken cool while preparing Supreme Sauce. Shred chicken; add to simmering sauce. Drop dumplings into sauce
by heaping tablespoonfuls. Cook, covered, 10 to 15 minutes, until dumplings are firm and puffy. Discard bay leaves. Add salt and pepper; garnish with parsley. Serves 6.

Supreme Sauce:

2 T. butter
1 T. oil
1/2 c. carrots, peeled and diced
1/2 c. celery, diced
3 cloves garlic, minced
2 bay leaves
5 T. all-purpose flour
6 c. chicken broth
1/4 c. whipping cream

In a Dutch oven, melt butter and oil over medium heat. Add vegetables and bay leaves. Sauté until soft. Stir in flour; add broth, one cup at a time, stirring well after each cup. Simmer until thickened; stir in cream.

Dumplings:

2 c. all-purpose flour
1 T. baking powder
1 t. salt
2 eggs, beaten
3/4 to 1 c. buttermilk, divided

Mix flour, baking powder and salt. Whisk together eggs and 3/4 cup buttermilk; fold into flour mixture. Stir just until dough forms, adding a little more buttermilk if needed.

 

Country Rhubarb Crunch
Terri Clark of Huber Heights, Ohio shared this recipe with us. She writes, "My grandma made this for all of us back in the 1950s and 1960s. Our grandpa loved rhubarb and after Grandma found this recipe, we loved it too. We still enjoy it and even the little ones like it."

1 c. plus 2 T. all-purpose flour, divided
2 c. sugar, divided
1 T. butter, diced
4 c. rhubarb, sliced
1 t. baking powder
1/4 t. salt
1 egg, beaten
Garnish: vanilla ice cream

In a large bowl, mix together 2 tablespoons flour, one cup sugar, butter and rhubarb. Spoon into an ungreased 8"x8" baking pan. In a separate bowl, mix together remaining flour, sugar, baking powder and salt. Add egg; mix. Mixture will be crumbly. Sprinkle over rhubarb mixture; shake pan so crumbs settle into rhubarb. Bake at 350 degrees for 40 minutes, or until crust is lightly golden. Serve warm or cold, topped with scoops of vanilla ice cream. Makes 8 servings.

 

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Want to learn more about Sunday Dinner at Grandma's or
add it to your cookbook collection? Click below!

 

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Meatless Meal Round-Up Winners!

MEATLESS MEALS WINNERS!

In this week's Recipe Round-Up, we asked you to vote for your favorite links shared. Here are the recipes that received the most Likes as of Friday afternoon!

(With so many tied for 4 and 5 votes at the time of tallying, we're sharing an extra-big bunch of winners today...we didn't think you'd mind.)

 

Creamy Parmesan Pasta Salad from Angie's BIG Love of Food

Tortilla Soup with Black Beans from It's Not Just About the Recipe
(There's a version with chicken there too!)

 

Pineapple Casserole from Mrs. Happy Homemaker

 

Spinach Orzo with Teriaki Glaze from Stella B's Kitchen

Best Mac & Cheese Ever from Shugary Sweets

 

Country Potato Salad from The Country Cook

 

Capellini al Fresco from Hot Eats, Cool Reads

 

Cheese Quesadillas & Tortilla Pizzas ALSO from The Country Cook

 

Thanks to EVERYONE who linked up this week and all of you
who voted. Come visit us next Wednesday for another
Recipe Round-Up...join in with a link to YOUR blog
and you could be featured too!

 

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Share these winning recipes with a friend!

Rounding Up Meatless Meals!

Whether you're trying out meatless Mondays, switching to a meatless menu or just not eating meat on Fridays from now until Easter, we're hoping to round up the best ideas to keep mealtimes interesting!

Below you'll find a recipe from our new cookbook, Fresh from the Farmstand and it's a great example of how you can skip the meat and not miss out on the flavor. We'd love to have you add your link to the blog hop below. So tell us...

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

 

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Here's one of our favorites from Fresh from the Farmstand.

Pasta Primavera Even Kids Like
Cyndy DeStefano of Mercer, Pennsylvania shared this can't-miss recipe with us. She writes, "My kids aren’t crazy about vegetables and neither am I! So I try really hard to make dishes with veggies they’ll eat. Not only did they eat up this dish...they asked me to make it again, several times. And I liked it too! When we can pick all the vegetables right in our own backyard, it tastes even better."

12-oz. pkg. whole-wheat
    linguine pasta, uncooked
1 T. olive oil
3 cloves garlic, minced
1 red pepper, cut into strips
1/2 lb. asparagus, cut into
    2-inch pieces
1 c. cherry tomatoes, halved
1 c. sliced mushrooms
1 T. all-purpose flour
1 c. chicken or vegetable broth
1/2 c. low-fat milk
1/2 t. salt
1/2 t. pepper
1 to 2 carrots, peeled and cut
    into ribbons with a
    vegetable peeler
Garnish: grated Parmesan cheese

Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook and stir for one minute. Add red pepper; cook and stir until it begins to soften, about 3 minutes. Add asparagus, tomatoes and mushrooms; cook until tender. Stir in flour; cook and stir for one minute. Add broth, milk, salt and pepper; bring to a boil. Reduce heat to a simmer. Cook until liquid thickens slightly, about 5 minutes. Stir in carrot strips. Toss pasta with sauce and vegetables, adding reserved pasta water if necessary to moisten the mixture. Sprinkle with Parmesan cheese. Serves 4 to 6.

 

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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Link up your favorite MEATLESS recipes below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

Come back this Sunday to see which linked recipe were the favorites of our blog readers...we'll tally up the "likes" on Friday. Add yours and YOU could be featured!

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Want to Eat More Veggies This Week?

This week's Menu of the Week comes from our brand new cookbook, Fresh from the Farmstand! We love shopping the market and finding produce that's sold by the folks who grew it.

These early morning trips were the inspiration for this cookbook, and while we can't always have tomatoes at their July-perfection, we can always be inspired. Whether you shop at the farmers' market, in your backyard garden or at the grocery store, Fresh from the Farmstand is a great cookbook to have on hand when you want to enjoy the freshest of the season.

Below, you'll find a sampling of recipes from each chapter 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 Fresh from the Farmstand !

 

Hearty Beef, Barley & Kale Soup
Jane Hebert of Smithfield, Rhode Island shared this recipe with us. She writes, "This is my friend Josephine’s most favorite soup...sure to become one of your favorites too!" We love finding new ways to use this hearty green. It adds so much color and flavor to this soup.

1 T. oil
1 lb. lean boneless beef, diced
2/3 to 1 c. onion, chopped
6 c. beef broth
2 c. carrots, peeled and diced
1/2 c. pearled barley, uncooked
1 t. dried thyme
Optional: 1/2 t. salt
1 lb. kale, trimmed and chopped
8-oz. pkg. sliced mushrooms

Heat oil in a large heavy soup pot over medium-high heat. Add beef and onion; cook until beef is  browned. Drain; add broth, carrots, barley, thyme and salt, if using. Bring to a boil. Reduce heat; cover and simmer for one hour, or until beef and barley are tender. Meanwhile, in a steamer basket over boiling water, steam kale for 5 minutes, until bright green; drain. Add kale and mushrooms to soup pot; return to a boil. Reduce heat; cover and simmer for another 5 to 10 minutes, until kale and mushrooms are tender. Serves 4 to 6.

 

Chicken-Broccoli Rotini Salad
This delicious salad was contributed by Debbie Cutelli of Saint Louis, Missouri. She says it's always popular at ladies’ luncheons and showers. We love the versatility of the recipe...toss in your favorite veggie and make it your own. Double the dressing recipe, if needed.

2-1/2 c. rotini pasta, uncooked
2 c. cooked chicken, cubed
1/2 c. Italian salad dressing
2 c. broccoli, cut into bite-size flowerets
1/2 c. red pepper, chopped

Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, mix pasta with chicken and Italian salad dressing. Cover and refrigerate for one hour. Add broccoli, red pepper and Parmesan Dressing; toss to mix. Cover and refrigerate until serving time. Makes about 6 servings.

Parmesan Dressing:

1 c. grated Parmesan cheese
1/2 c. olive oil
2 T. lemon juice
1/8 t. dried basil

In a bowl, whisk all ingredients together.

 

Cherry Tomato Meatballs
Deborah Rice of Louisville, Kentucky sent us this recipe. We love the sweet surprise inside each one! Deborah writes, "When the cherry tomatoes come in, they really come in! We really enjoy them hidden inside our favorite meatballs. Use about 11 cups of your own homemade spaghetti sauce, if you prefer." 

3 lbs. lean ground beef
2 c. cracker meal or Italian-flavored dry bread crumbs
5 T. zesty Italian salad dressing mix
1-oz. pkg. onion soup mix
1 clove garlic, chopped
1 egg, beaten
2 T. milk
3 28-oz. jars spaghetti sauce
1 to 2 T. olive oil
1 lb. cherry tomatoes

Place beef in a large bowl; add cracker meal or bread crumbs, mixes and garlic. Mix into beef, using your fingers. Whisk egg and milk together; add to beef mixture and work through. In a large saucepan over medium-low heat, bring spaghetti sauce to a simmer. Heat oil in a separate large skillet over medium heat. While oil is heating, roll some of the beef mixture generously around each tomato. Add meatballs to skillet and brown on all sides. As each meatball browns, transfer it to spaghetti sauce. Continue rolling tomatoes in beef mixture and browning. Once all the meatballs have been added to sauce, simmer for 15 to 20 minutes. If there are leftover tomatoes, cut them in half and add to simmering sauce. If some of beef mixture is left over, form into meatballs, brown on all sides and add to sauce. Makes 8 to 10 servings.

 

Southwestern Smothered Potato Chips
This clever recipe combines flavors we love in a whole new way. Thanks to Andrea Durante of Hopedale, Massachusetts, who shared it with us. She writes, "I put this recipe together for a game-day party...it was quite a hit!"

6 potatoes, sliced lengthwise 1/8-inch thick
1/2 t. salt
2 T. olive oil
1/2 c. red onion, chopped
1 c. shredded Monterey Jack cheese
1 c. guacamole
1 c. salsa

Arrange potato slices in a single layer on a lightly greased baking sheet. Sprinkle with salt; drizzle with oil. Broil under low heat for about 10 minutes, until crisp but not burnt, checking often. Remove from oven. Sprinkle chips evenly with onion and cheese. Bake at 350 degrees for 5 minutes, until cheese is melted. To serve, top with dollops of guacamole and salsa. Serves 4 to 6.

 

Carrot-Zucchini Bars
Suitable for breakfast or dessert, this recipe from Lee Mendoza of Oakwood, Ohio is perfect for when you're overrun with zucchini...you might even look forward to a bumper crop! Lee writes, "My grandmother used to make these bars with vegetables from her own garden and they were oh-so yummy. We kids loved to go to Grandma’s because she always made something good for us. I have made these many times for my children and my grandchildren."

1-1/2 c. all-purpose flour
3/4 c. brown sugar, packed
1 t. baking powder
1/4 t. baking soda
1/2 t. ground ginger
2 eggs, lightly beaten
1-1/2 c. carrots, peeled and shredded
1 c. zucchini, peeled and shredded
1/2 c. raisins
3/4 c. chopped walnuts
1/2 c. oil
1/4 c. honey
1 t. vanilla extract

In a large bowl, combine flour, brown sugar, baking powder, baking soda and ginger. In a separate large bowl, stir together remaining ingredients. Add carrot mixture to flour mixture; stir just until combined. Spread batter in an ungreased 13"x9" baking pan. Bake at 350 degrees for about 25 minutes, until a toothpick inserted in center tests clean. Cool on a wire rack. Frost with Citrus Cream Cheese Frosting. Cut into bars. Store, covered, in the refrigerator. Makes 3 dozen.

Citrus Cream Cheese Frosting:

8-oz. pkg. cream cheese, softened
1 c. powdered sugar
2 T. orange juice

Combine ingredients in a bowl. Beat with an electric mixer on medium speed until fluffy.

 

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Want to learn more about Fresh from the Farmstand or
add it to your cookbook collection? Click below!

 

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What Recipe Always Perks YOU Up?

This week's Menu of the Week features five of our favorite recipes from Mom's Very Best Recipes. SO, in keeping with the MOM theme, today's Recipe Round-Up will be all about those recipes that never fail to make you feel better when you or your loved ones are feeling under the weather!

(Plus, it's kinda sniffle season anyway, right? Never hurts to be prepared!)

So, whether YOUR mom made it for you when you were sick
or whether YOU make it for your kids to perk them up, tell us...

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

 

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Here's one of our favorites from Mom's Very Best Recipes...enjoy!

Mom's Champion Chicken Soup
This feel-better recipe was shared by Melody Taynor of Everett, Washington. She writes, "Guaranteed to chase away the chills! For extra goodness, use homemade chicken broth...you’ll need about 10 cups."

1 T. butter
1/2 c. onion, chopped
1/2 c. celery, chopped
2 32-oz. containers chicken broth
14-1/2 oz. can chicken broth
1 c. cooked chicken, diced
1 c. carrots, peeled and sliced
2 t. dried parsley
salt and pepper to taste
1-1/2 c. thin egg noodles, uncooked

Melt butter in a stockpot over medium heat. Sauté onion and celery in butter until just tender, about 5 minutes. Pour in broth; add remaining ingredients except noodles. Bring to a boil; stir in noodles. Reduce heat slightly and simmer for 15 to 20 minutes, until noodles are tender. Makes 6 servings.

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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Link up your favorite FEEL-BETTER recipes below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

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A Menu from Mom This Week!

This week's Menu of the Week comes from our cookbook, Mom's Very Best Recipes! Filled with all the homestyle comfort food we'd expect Mom to treat us to, it's become a customer favorite and a bestseller.

The recipes our contributors shared with us for this cookbook cover everything from Breakfast & Brunch to Dessert...there are 250 delicious dishes to try in all! There are plenty of soon-to-be family favorites, some that you'll want to try for special occasions and others that you'll love sharing at potlucks and parties.

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  Mom's Very Best Recipes !

 

Spiced Zucchini Bars
Erin Carnes of Gaines, Michigan shared this delicious recipe with us. She writes, "This is one of many recipes I got from my mother-in-law. These yummy bars are one of the first things I make when the zucchini is ready to pick in my garden. I love to eat them for breakfast! Double the frosting recipe if you like it extra-thick." We love the tip about the extra frosting and love that this recipe doubles for breakfast OR dessert. Enjoy!

2 c. all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 eggs, beaten
1 c. oil
2 c. sugar
1 t. vanilla extract
1 t. lemon juice
1 c. raisins
2 c. zucchini, grated
3/4 c. chopped nuts

Combine dry ingredients in a small bowl; set aside. In a separate bowl, whisk together eggs, oil, sugar, vanilla and lemon juice. Gradually add flour mixture to egg mixture. Fold in remaining ingredients; pour into a greased and floured 15"x10" jelly-roll pan. Bake at 325 degrees for 25 to 35 minutes, until lightly golden. Cool; frost with Cream Cheese Frosting. Cut into bars. Makes 3 dozen.

Cream Cheese Frosting:

1/2 c. butter, softened
8-oz. pkg. cream cheese, softened
1 t. vanilla extract
1 c. powdered sugar

Beat all ingredients until smooth.

 

Chicken Tortilla Soup
This recipe was sent to us by Amber Mayfield of Fort Walton Beach, Florida. It's a family favorite at her house...she writes, "My husband and daughter really like this soup...it’s so yummy and simple to make, I’m happy to prepare it for them!"

4 c. chicken broth
2 c. cooked chicken, diced
2 15-oz. cans diced tomatoes, drained
16-oz. can corn, drained
16-oz. can pinto or red beans, drained and rinsed
1-1/3 c. salsa
2 T. taco seasoning mix
Garnish: sour cream, shredded Mexican-blend cheese, corn or tortilla chips

Combine all ingredients except garnish in a stockpot over medium heat. Simmer, covered, for 30 minutes, stirring occasionally. Top individual portions with desired garnishes. Serves 6 to 8.

 

BLT Salad with Basil Dressing
Nancy Willis of Farmington Hills, Michigan sent this deliciously fresh recipe our way. She writes, "My daughter and I like to go to our local farmers’ market each Saturday morning. Together we buy fresh, ripe tomatoes, lettuce and basil for this salad, then go home and make it...enjoy!"

1 lb. romaine lettuce, torn
1 pt. cherry tomatoes, quartered
1/2 lb. bacon, crisply cooked and crumbled, 2 T. drippings reserved
1/2 c. mayonnaise
2 T. red wine vinegar
1/4 c. fresh basil, chopped

In a large salad bowl, combine lettuce, tomatoes and crumbled bacon; set aside. In a small bowl, whisk together reserved drippings, mayonnaise, vinegar and basil. Drizzle dressing over salad and toss well. Top with Homemade Croutons and serve immediately. Makes 4 servings.

Homemade Croutons:

4 slices French bread, cubed
1 t. salt
1 t. pepper
1 T. olive oil

In a skillet over medium heat, toss bread cubes with salt and pepper. Drizzle with oil; toss and cook until golden.

 

Famous White Mac & Cheese
Shared by Shannon James of Georgetown, Kentucky, this recipe is a new twist on an old favorite! She writes, "When my four kids come running in from playing and see that my mac & cheese is in the oven, it puts a smile on everyone’s face.

16-oz. pkg. elbow macaroni, uncooked
2 T. butter
2 T. all-purpose flour
3 c. milk
1 lb. Monterey Jack cheese, cubed
1/2 lb. Pepper Jack cheese, cubed

Cook macaroni as package directs; drain and set aside. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until combined; add milk and stir until mixture boils. Remove from heat. Add cheese and stir until melted. Combine hot mixture with cooked macaroni; place in an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 minutes. Makes 8 servings.

 

Kristin’s Perfect Pizza
Shared with us by Early Bird blogger, Kristin Stone of Davis, California, this recipe is one that we've enjoyed at potlucks here in the office! Kristin writes, "My mom used to make this homemade pizza when I was a child and I adored it. Now that I’m an adult, I’ve perfected the no-cook sauce even more. You could also use the dough to make two smaller pizzas or even bread sticks...have fun with it!"

3 c. bread flour
1 t. salt
1/2 t. sugar
1 c. warm water
1 T. oil
1 T. quick-rising yeast
Garnish: favorite pizza toppings

In a bowl, combine flour, salt and sugar. Heat water until very warm, about 110 to 115 degrees. Add water to bowl along with oil and yeast. Knead by hand for 3 minutes; form into a ball. Cover and let rise until double in size, about an hour. Punch down dough; let rest for 4 minutes. On a floured surface, roll out dough about 1/4-inch thick. Place on an ungreased 16" round pizza pan. Let rise an additional 10 to 15 minutes. Spread Pizza Sauce over dough; add desired toppings. Place in a cold oven; turn to 500 degrees. Bake for 17 to 20 minutes, until golden. Serves 6.

Pizza Sauce:

8-oz. can tomato sauce
6-oz. can tomato paste
1-1/4 t. dried oregano
1-1/4 t. dried basil
1-1/4 t. garlic powder
1 t. salt

Stir together ingredients in a medium bowl.

Enjoy mixing and matching these recipes this week! If you have a family favorite recipe you'd like to share, click over to our website and you might just find yourself in a cookbook soon!

 

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add it to your cookbook collection? Click below!

 

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Rounding Up Skillet Meals!

What's better than a meal that cooks all in ONE skillet? Less dishes to wash, plus delicious flavor to boot! We love these simplified recipes that come together in a flash and we know you have some good ones to share. So, tell us...

What are YOUR favorite recipe for SKILLET MEALS?
Share 'em all in today's Recipe Round-Up!

 

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Here's a recipe to inspire you from our cookbook,
Slow Cookers, Casseroles & Skillets...enjoy!

Quick Skillet Spaghetti
This recipe was shared by Lisa Parrish of Trinity, North Carolina. She writes, "My husband requests this recipe for dinner weekly! It’s so easy because you don’t even have to boil water for the spaghetti. Try it
with half sausage and half ground turkey too."

1 lb. sweet Italian ground
    pork sausage
1 clove garlic, pressed
7-oz. pkg. spaghetti, uncooked
    and broken into 1-inch lengths
2 14-oz. cans diced Italian tomatoes
15-oz. can tomato sauce
1 T. fresh parsley, chopped
2 t. dried basil
3 T. shredded Italian-blend cheese

In a skillet over medium heat, brown sausage for about 5 to 7 minutes, stirring often. Drain; stir in garlic and broken spaghetti. Cook for 5 minutes, stirring often. Add remaining ingredients except cheese and stir until well blended. Heat to boiling. Reduce heat to low; cover and simmer about 20 minutes, until spaghetti is tender. Sprinkle with cheese. Cover and cook for 2 to 3 minutes longer to melt cheese. Serves 4 to 6.

 

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Put Your Slow Cooker to Work!

Is there anything better than coming home after a blustery day and having your home filled with the delicious smell of dinner, ready to eat?

We love to put our slow cookers to work at this time of year (sometimes even more than one at a time!) and we never seem to run out of new recipes to try. Today, we're rounding up your best, so tell us...

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

 

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Here's a 4-ingredient slow-cooker recipe that's done in just
a few hours...find it in our brand new book, Rush-Hour Recipes!

Tortellini Broccoli Alfredo
This recipe was shared by Theresa Wehmeyer from Rosebud, Missouri. She writes, "This is a really satisfying meal for our family...you don't even have to thaw the broccoli or the tortellini!"

2  16-oz. jars Alfredo
    sauce
1/2 c. water
20-oz. pkg. frozen
    cheese-filled tortellini
16-oz. pkg. frozen
    broccoli flowerets

In a bowl, stir together sauce and water. Layer ingredients in a slow cooker as follows: 1/3 of the sauce, all of the frozen tortellini, 1/3 of the sauce and all of the frozen broccoli. Pour remaining sauce over the broccoli. Cover and cook on high setting for 3 hours, until heated through. Makes 8 servings.

 

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Brand New & Full of Photos!

There are days when you want something hot & hearty but don't have time to cook and then there are other days that you'd like to start something baking that you know will be worth the wait.

No matter whether you have time to spend in the kitchen or not, this week's Cookbook of the Week has a stick-to-your-ribs recipes that you'll love serving to your family...and don't count on leftovers either!

Brand new this season, we're excited to introduce you to...

101 Hearty Recipes!

Each of the four chapters inside is based on
a different theme...let's take a look.

Fun & Filling is packed with party food like crowd-pleasing appetizers, plus main dishes to feed a crowd...there are even some no-bake desserts that will be a hit!

In Speedy & Satisfying, you'll find mains, sides and salads that'll keep your family satisfied, but come together in a snap...30 minutes or less!

Casual & Comforting offers slowly-simmered dishes that are baked until bubbly and guaranteed to be worth the wait.

What makes a hearty meal even better? Dessert, of course...and that's what you'll find in Baked & Buttery! All your favorites from pies, cakes and cookies to a few other baked goods like homemade buttermilk biscuits.

 

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Here's a Speedy & Satisfying recipe that we have enjoyed at many potlucks here at Gooseberry Patch...we think your family will love it too! 

Farmhouse Chicken Bake
From Vickie's kitchen...the cheesy goodness is irresistible!

8-oz. pkg. elbow macaroni,
    uncooked
4 green onions, sliced
2 T. butter, melted
    and divided
2 T. all-purpose flour
1-1/2 c. milk
1/2 c. chicken broth
4 c. cooked chicken,
    cubed
salt to taste
1/4 t. pepper
1/2 t. dried thyme
1 c. shredded Cheddar cheese
1 c. frozen peas, thawed
8 slices bacon, crisply cooked and crumbled
1 c. dry bread crumbs

Cook macaroni according to package directions; drain. Meanwhile, in a skillet over medium-low heat, cook onions in one tablespoon melted butter for one minute. Stir in flour until smooth. Gradually stir in milk and broth, cooking and stirring until slightly thickened. Stir in chicken, seasonings, cheese, peas and bacon. Mix in macaroni. Spoon into a greased 3-quart casserole dish. Combine bread crumbs with remaining butter; sprinkle over top. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until golden. Serves 6.

 

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Want to see which recipes our
Early Bird Reviewers tried?

Click the links below!

Well-Seasoned Life

Goodeness Gracious

Not Quite June Cleaver

The Jolly Bee

Heartfelt and Homemade

SusieQTPies Scraps of Life

Delightful Country Cookin'

Homesteader's Heart

Mommy's Kitchen

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Turn Off the Oven!

With temperatures hitting 90 and beyond, we thought you'd like to keep your oven OFF for dinner tonight! This week, we're rounding up anything you can cook in a skillet or otherwise on the stovetop...keep it simple to make and keep your kitchen just a little COOLER! 

What's YOUR favorite STOVETOP recipe?
Share it in today's Recipe Round-Up!

Here's one to inspire you from Country Quick & Easy,
this week's Cookbook of the Week!

Stroganoff Skillet
Shared with us by DeNeane Deskins of Marengo, Ohio, this recipe is time-tested and so delicious!

1 lb. ground beef
1 onion, chopped
10-3/4 oz. can cream
    of mushroom soup
1 c. sour cream
1 c. beef broth
1/2 c. water
3 c. wide egg noodles,
    uncooked

In a large skillet, brown ground beef and onion over medium heat. Gradually blend in remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until noodles are tender. Makes 4 to 6 servings.

 

Link up YOUR favorite STOVETOP recipes below and,
if you're joining this hop, link back here
by using our handy button below.

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