Are you a thrifty shopper? If you find yourself buying larger packs of ground beef for the great cost savings, you might be looking for some creative ways to use it. We've got 5 tried & true recipes you can make with that 5 pound package of ground beef that are hearty and delicious!
From tummy-warming chili to cute mini meatloaves, there's sure to be a recipe or 2 here your family is going to love. Pick your favorite, or make 'em all!
Italian Mini Meatloaves
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Mini meatloaves are perfect for individual servings...and they're made in a muffin tin. How fun! Click here for the complete recipe from Dinners on a Dime cookbook.
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.
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.
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.
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.
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.
Non-stick vegetable spray 6 to 8 spinach-flavor flour tortillas 3/4 cup chicken broth 1 to 2 tablespoons Dijon mustard 1 tablespoon cornstarch 2 cups shredded sharp Cheddar cheese
Cut tortillas with a shamrock-shaped cookie cutter (or cut into wedges with a knife). Spray lightly with vegetable spray and place on an ungreased baking sheet. Bake "shamrock chips" at 375 degrees for 10 to 15 minutes, until crisp. Set aside to let cool. Pour broth into a saucepan. Bring to a boil over high heat; turn heat down to low. Whisk mustard and cornstarch together; add mixture to hot broth along with cheese. Cook until cheese melts completely. Keep stirring with a whisk until dip is smooth. Serve warm dip with your shamrock chips...YUM!
St. Patrick's Day is just around the corner! Whether you're getting dressed in your finest green attire or having folks over for a luck-o'-the-Irish get-together, there's sure to be some seriously tasty food on this happy holiday.
So, tell us...
What are your favorite ST. PATRICK'S DAY recipes? Share 'em all in today's Recipe Round-Up!
The cool and creamy dressing for this classic salad gets its green color from fresh herbs and green onion...what a delicious way to celebrate!
Green Goddess Bacon Salad This recipe was shared with us by Julie Ann Perkins from Anderson, Indiana and it's part of our cookbook, Everyday Simple Suppers.
7 eggs, hard-boiled, peeled and sliced 7 to 12 slices bacon, crisply cooked and crumbled 3 c. deli roast chicken, shredded 6 to 8 c. baby spinach 1 red pepper, chopped Optional: 1 bunch green onions, sliced Green Goddess salad dressing to taste
Combine eggs bacon, chicken, spinach, red pepper and green onions, if desired, in a large bowl; mix well. Pass salad dressing at the table so guests may add it to taste. Serves 6.
Green Goddess Dressing 2 c. mayonnaise 1 T. tarragon vinegar 2 t. fresh parsley, snipped 2 t. fresh chives, snipped 1 t. fresh tarragon, snipped 1 green onion, sliced Optional: 4 anchovy fillets, finely chopped Optional: milk
Combine all ingredients except milk in a blender or food processor; process until smooth. If desired, thin with milk. Chill; keep refrigerated. Makes about 2 cups.
Have you been collecting our cookbooks from the beginning? Or maybe you're just getting starting with an eBook or two? No matter how long you've been part of the Gooseberry Patch family, we want to hear from you...and you might just win!
Share which Gooseberry Patch cookbook is YOUR all-time favorite and WHY in the comments below...that's all you need to do!
We'd love to hear about recipes your families enjoy, special crafts you've made or just the warm & cozy feeling one of our illustrations has given you. For each comment about your favorite cookbooks, you'll be entered to WIN 150 Best-Ever Cast-Iron Skillet Recipes!
Enter between now and Sunday, March 6, 2016 and on Monday, we'll select 5 lucky winners. We'll notify you via email, so be sure to enter a valid email address with your comment!
Even if you don't win this contest, all of your comments will be saved for possible future publication in our cookbooks. If you're selected, you'll get a FREE copy of the book in which your name appears.
Whether you've been a fan for years or are brand new to Gooseberry Patch, we'd love to hear from you in the comments below. Thanks in advance!
Wintertime is one of our favorite times of year to get dinner going in the morning. After a long day, you'll come home to a slow-simmered summer...pure comfort! Whether it's a hearty roast, a soup or stew to warm you to your toes or even a sweet ending that cooks up in a few hours, share it today.
So tell us...
What are your favorite WINTERTIME SLOW-COOKER recipes? Share 'em all in today's Recipe Round-Up!
Here's one of our favorite simple slow-cooker recipes...give it a try!
Slow-Cooker Country Chicken & Dumplings Joanne Curran from Arlington, Massachusetts shared this recipe with us and it appears in our bookazine, 5-Ingredient Dishes in Minutes.
4 boneless, skinless chicken breasts 2- 10-3/4 oz. cans cream of chicken soup 2 T. butter, sliced 1 onion, finely diced 2- 7-1/2 oz. tubes refrigerated biscuits, torn
Place chicken, soup, butter and onion in a 4 qt. slow cooker, add enough water to cover chicken. Cover and cook on high setting for 4 hours. Add biscuits to slow cooker, gently push biscuits into cooking liquid. Cover and continue cooking for about 1-1/2 hours, until biscuits are done in the center. Serves 6.
From roasted chicken to fried chicken, chicken salad to chicken tenders, this humble bird one ingredient we can always count on, right? On family menus almost every week, it's affordable, versatile and downright delicious. What's your favorite way to fix the chix?
Tell us today!
What are your favorite CHICKEN recipes? Share 'em all in today's Recipe Round-Up!
Here's one of our favorite chicken recipes. It's easy enough for every day and fancy enough for Sunday supper with company!
Gran's Rosemary Roast Chicken This family recipe was shared with us by Audrey Lett from Newark, Delaware. It's part of our 101 Christmas Recipes cookbook...thanks, Audrey!
4-lb. roasting chicken 1 t. salt 1/4 t. pepper 1 onion, quartered 8 cloves garlic, pressed 1/4 c. fresh rosemary, chopped 1/4 c. butter, melted
Place chicken in a greased large roasting pan; sprinkle with salt and pepper. Place onion, garlic and rosemary inside chicken; brush butter over chicken. Bake, uncovered, at 400 degrees for 1-1/2 hours, basting occasionally with pan juices, until golden and juices run clear when pierced. Let stand for several minutes before carving. Serves 4 to 6.
Chocolate Tartlets These sweet little bites were shared with us by Emily Plotnick of West Linn, Oregon. They're special enough for any celebration and they appear in our cookbook, 101 Homestyle Favorites.
On a floured surface, roll out pie crust to 1/8-inch thick. Cut out 12 circles with a 2-3/4 inch round biscuit cutter. Fit carefully into lightly greased mini muffin cups, pressing edges against rims and crimping with a fork. Bake at 350 degrees for 7 to 10 minutes, until set and golden. Cool. In a heavy saucepan, bring cream just to simmering over medium heat. Remove from heat; add chocolates and let stand 2 minutes. Whisk until melted; transfer to a medium bowl. Cover and chill for one hour. Beat chocolate mixture with an electric mixer on medium speed until soft peaks form. Spoon into baked crusts; chill. At serving time, garnish with dollops of whipped cream and raspberries. Serves 4.
Whether you're gathering with friends to watch your favorites play, having the whole team over for an after-practice feast or celebrating the littlest quarterback's big plays, game day just isn't the same without some savory snacks.
You'll find something for everyone in this collection of game-day appetizers and they're all perfectly portable and sized for maximum munching. No matter who takes home the trophy tonight, we'll all be winners when we fill our plate's with today's goodies. Take two, they're small!
If you'd like to serve a homecooked meal, but only have about 30 minutes to get dinner on the table, take a look at these recipes. We've got everything from pizza to sweet-and-sour pork...all ready in about 30 minutes!
Cheesy Chicken & Noodle Soup
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Surprisingly easy to make, and astonishingly tasty!
Who doesn't love to treat their family to dessert after a great meal? Today we're rounding up your sweets, from simple no-bake recipes to bake-sale bestsellers and all the special occasion must-haves in between.
So tell us...
What are YOURfavorite DESSERT recipes? Share them below in our Recipe Round-Up!
Perfect for after dinner, to share with friends or even for Valentine's Day, these doubly delicious brownies are ones you'll make again and again.
Double-Chocolate Mint Brownies Thanks to Amy Gitter of Fond du Lac, Wisconsin, who shared this family-favorite recipe with us for our bookazine, Best-Loved Baking Recipes...it's a keeper!
1 c. all-purpose flour 1 c. sugar 1 c. plus 6 T. butter, softened and divided 4 eggs, beaten 16-oz. can chocolate syrup 2 c. powdered sugar 1 T. water 1/2 t. peppermint extract 3 drops green food coloring 1 c. semi-sweet chocolate chips
Beat flour, sugar, 1/2 cup butter, eggs and syrup in a large bowl until smooth; pour into a greased 13x9” baking pan. Bake at 350 degrees for 25 to 30 minutes, until top springs back when lightly touched. Cool completely in pan. Combine powdered sugar, 1/2 cup butter, water, extract and food coloring in a bowl; beat until smooth. Spread over brownies; chill. Melt chocolate chips and remaining 6 tablespoons butter in a double boiler; stir until set. Cut into small squares to serve. Makes about 4 dozen.