Gooseberry Patch

Party-Perfect Appetizers!

Whether you watch the ball drop at home (like us!) or head out to ring in the new year at a party with friends, everyone loves a little finger food. We love to make a meal of appetizers any time of year, but there's something about snacking on New Year's Eve that inspires us to make something special.

So tell us...

What are your favorite
NEW YEAR'S EVE APPETIZER recipes?
Share 'em all in today's Recipe Round-Up!

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This recipe appears in our cookbook, 101 Easy Entertaining Recipes, and
is a fun twist on an old favorite! 

Italian Egg Rolls
These extra-special appetizers were shared by Carolyn Scilanbro from Hampton, Virginia. She writes, "Everyone loves egg rolls! These are stuffed with sausage and spinach for an unexpected twist...yummy!"

1/2 c. onion, chopped
1/2 c. green pepper,
    chopped
2 t. oil
1 lb. ground sweet or hot
    Italian pork sausage
2 10-oz. pkgs. frozen spinach,
    thawed and drained
1/2 c. grated Parmesan cheese
3 c. shredded mozzarella cheese
1/2 t. garlic powder
14-oz. pkg. egg roll wrappers
olive oil for deep frying
Garnish: pizza sauce, warmed

In a skillet over medium heat, sauté onion and green pepper in oil. Remove to a medium bowl and set aside. Brown sausage in skillet; drain and combine with onion mixture. Add spinach, cheeses and garlic powder; mix well. Top each egg roll wrapper with 3 tablespoons of mixture; roll up, following directions on egg roll package. Heat 3 to 4 inches oil in a deep fryer. Add egg rolls a few at a time, frying until golden. Drain on paper towels. Serve warm with pizza sauce for dipping. Makes 8

 Click here for a printable version of this recipe!

 

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Ready to add your own
NEW YEAR'S EVE APPETIZER recipe?

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Goodies for Game Day Get-Togethers

 

Whether you're a super-fan who wears your team's colors every weekend or if you just like to host a gameday get-together for the fun, friends and food, this week's Recipe Round-Up is sure to hit the spot!

We love a good party, and tailgating celebrations seem to offer particularly yummy menus...dips & spreads, little meatballs & sausages, brownies & cookies and so much more. We love it all!

So, tell us...

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

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From 101 Easy Entertaining Recipes, these little burgers are a deliciously hearty game-day goodie...they'll help tide you over, while still leaving plenty of room for everything else!

Incredible Mini-Burger Bites
Megan Besch of Omaha, Nebraska, shared this recipe with us. She writes, "My family adores these...yours will too! We make them for football parties and summertime get-togethers."

2 lbs. lean ground beef
1-1/2 oz. pkg. onion
    soup mix
2 eggs, beaten
1/2 c. dry bread
    crumbs
3 T. water
1/2 t. garlic salt
1 t. pepper
24 dinner rolls, split
6 slices American cheese,
    quartered
Garnish: catsup, mustard,
    shredded lettuce, thinly
    sliced onion, dill pickles

Mix first 7 ingredients in a bowl; refrigerate for an hour. Spread meat mixture over a large, greased baking sheet. Cover with plastic wrap and roll out evenly with a rolling pin. Discard plastic wrap; bake at 400 degrees for 12 minutes. Slice into 24 squares with a pizza cutter. Top each roll with a burger square, a quarter cheese slice and garnish as desired. Makes 24 mini sandwiches.

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Labor Day Inspiration!

 

 

Heading out to celebrate summer's last splash
with family & friends?

Maybe you have plans to spread a blanket out for a picnic in the park, or are expecting family & friends for a little backyard gathering. If you're lucky, the weather will cooperate you'll get one last dip in the pool. All of these sound perfect to us!

One thing we know for sure is that, however you celebrate the long weekend, you'll be enjoying some delicious food! On long summer weekends, the a memorable menu
is a must-have.

The recipes below are all gathered from different cookbooks in our Gooseberry Patch collection. You can get these and thousands more in our online Recipe Collection.

 

 

If YOU are looking for something tasty to share this weekend, take a peek at some of our summertime favorites below.

Robert's Corn Dip

Bestest Burger Ever

Grilled Fresh Veggie Combo

Skillet-Toasted Corn Salad

Strawberry-Watermelon Slush

 Cherry-Filled Oatmeal Cookies

Rocky Road Pops

How are YOU celebrating this weekend?

 

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What's Simmering on YOUR Stovetop?

 

In the summertime, we love recipes that don't heat up the kitchen, don't you? Our slow cookers and grills really get a workout these days, but another simple way to cook dinner is to pull out one of our favorite one-pot stovetop recipes!

We all have a few mix-it-up-and-simmer dishes in our recipe boxes. Share yours with us in today's Recipe Round-Up!

So tell us...

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

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Stovetop recipes don't have to be savory.
Check out this easy dessert from Comfort Foods
that requires no oven time at all!

 

Stovetop Caramel Apple Cobbler
This easy recipe was shared by Susi Shearer of Richmond, Indiana. With tender apples and a sweet, crunchy topping, it's irresistible!

8 apples, cored, peeled
    and chopped
2 c. water
1/2 c. brown sugar,
    packed
2 T. butter
1 c. mini marshmallows
1/2 c. chopped pecans
10 to 15 vanilla wafers,
    crushed
16-oz. jar caramel
    ice cream topping

Combine apples and water in a medium saucepan. Boil gently over medium heat for 10 minutes. Add brown sugar and butter; mash apples in the pan gently with a spoon. Stir in marshmallows and pecans. Remove from heat; add vanilla wafers. Spoon into bowls; drizzle with topping. Makes 4 to 6 servings.

 

Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

 

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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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Come On Over for our Menu of the Week!

This time of year is perfect for gathering with family & friends...our latest Menu of the Week is filled with recipes you'll love to share at your upcoming get-togethers, no matter how casual or formal.

Come On Over makes it easy to turn simple meals into something special and also helps keep special meals simple...perfect for all your summertime celebrations and all year 'round too.

We hope you'll enjoy mixing & matching these recipes and, if you try any of them, be sure to come back and leave a comment...we'd love to hear how everything turned out! As always, when you follow us on Twitter, you'll get an additional recipe EVERY DAY of the week. Can't wait for more? Visit our Recipe Collection and find plenty to sample from  Come On Over!

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

 

Baked Garden Omelet

Cucumber Canapés

Homemade Ham Salad

Tomato-Zucchini Casserole

Rose Hill Chicken Spaghetti

Quick-Batch Peanut Butter Cookies

 

 

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Want to learn more about Come On Over or
add it to your cookbook collection? Click below!

 

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What Did YOU Make this Week?

 

EVERYONE has a recipe to link up this week...the theme couldn't be simpler! We just want to see what you made (or plan to make) this week. We've always got something tasty cooking in the kitchen and we know you do too!

So tell us...

Which recipes did you MAKE THIS WEEK?
Share 'em all in today's Recipe Round-Up!

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    Here's an easy-pleasin' appetizer from 101 Homestyle Favorites
that we enjoyed at a recent potluck...great for any party!

Touchdown Pinwheels
Roberta Steele of Rock Hall, Maryland shared this recipe with us...thanks Roberta! She writes, "So simple to tote 'em to a party...place the rolled tortillas in a cooler and slice them after you arrive!"

2 8-oz. pkgs. cream
    cheese, softened
1-oz. pkg. ranch salad
    dressing mix
2 green onions, chopped
5 12-inch flour tortillas
3/4 c. green olives with
    pimentos, chopped
3/4 c. black olives, chopped
4-1/2 oz. can chopped green
    chiles, drained
4-oz. jar chopped pimentos,
    drained

Combine cream cheese, dressing mix and onions. Blend well; spread evenly over one side of each tortilla. Stir together olives, chiles and pimentos; spoon over cream cheese mixture. Roll up each tortilla jelly-roll style; wrap each in plastic wrap. Chill for at least 2 hours; cut into one-inch slices. Makes about 4 dozen.

 

Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

 

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

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Rounding Up for this Weekend!

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

So tell us...

 

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

 

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

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

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

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

 

Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

 

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

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Gathering Up Easter Favorites!

Easter always meant a big family meal at Grandma's house. Her best dishes and lace tablecloth would set the table and there were always a few extra chairs pulled up for special guests. We loved getting together with aunts, uncles and cousins...maybe there'd even be an egg hunt in the backyard!

What were the recipes that were must-haves at Easter dinner for your family? For us, it was a sweet glazed ham, fluffy mashed potatoes and Grandma's Ambrosia salad. We'd love to hear about your traditions in the comments and have your recipes linked up below.

 So tell us...

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

 

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Here's one that reminds us of Grandma's...it's from our book, 101 Homestyle Favorites and was originally shared by Rachel Ripley of Pittsburgh, Pennsylvania. Thanks, Rachel! 

Sweet Ambrosia Salad

 10-oz. can pineapple chunks,
    drained
14-1/2 oz. jar maraschino
    cherries, drained
11-oz. can mandarin oranges,
    drained
8-oz. container sour cream
10-1/2 oz. pkg. pastel mini
    marshmallows
1/2 c. sweetened flaked coconut

Combine fruit in a large bowl; stir in sour cream until coated. Fold in marshmallows and coconut; cover and chil overnight. Makes 8 to 10 servings.

 

Even if you don't have a blog to link below, tell us about
YOUR recipe in the comments or, if you have a moment,
share it with us on our website!

 

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

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Speedy Supper Winners!

QUICK & EASY DINNER 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!

Chicken Kisses from Shugary Sweets

 

Crock-Pot Reuben Casserole from Crock-Pot Ladies

 

Chicken-Apple Salad with Candied Pecans
from It's Not Just About the Recipe

 

Pepperoni Pizza Ring from Pocket Change Gourmet

 

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

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

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

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

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

 

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

 

 

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

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

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

 

Even if you don't HAVE a blog to link, tell us about your recipe
in the comments or, if you have a moment,
share it with us on our website!

 

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Link up your favorit e ST. PATRICK'S DAY r  ecipes below
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here by using the handy button below.

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

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Dessert on the Menu!

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

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

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

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

 

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

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

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

Chocolate Frosting:

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

Combine all ingredients; beat until smooth. 

 

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

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

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

 

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

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

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

 

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

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

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

 

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

 

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Rounding Up Game-Day Favorites!

The big game is this Sunday and, whether you watch the game or just tune in for the commercials, we know you'll be enjoying some mouthwatering treats. This week's Recipe Round-Up is all about those gameday goodies we love to share. So, tell us...

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

 

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Here's a recipe to inspire you from our dear friend
Susie Buetow, the voice behind the blog,
SusieQTPies Scraps of Life...you can find her
recipe in 101 Soups, Salads & Sandwiches!

Buffalo Chicken Sandwich
Susie writes, "Besides looking tasty, this sandwich is very easy to make. It's my go-to recipe when hubby is having buddies over!" 

6 boneless chicken breasts
1 onion, chopped
6 stalks celery, chopped
2 to 3 T. olive oil
1/2 c. all-purpose flour
Optional: 1 t. seasoning salt
17-1/2 oz bottle buffalo
    wing sauce
6 soft buns, split
Garnish: ranch or blue cheese
    salad dressing, crumbled
    blue cheese, additional
    wing sauce

Flatten chicken breasts to 1/4-inch thin between pieces of wax paper; set aside. In a skillet over medium-low heat, saute onion and celery in oil until tender. In a shallow bowl, combine flour and seasoning salt, if using. Dredge chicken pieces in flour mixture. Add chicken on top of onion mixture in pan. Cook for 5 minutes; flip chicken and cook an additional 5 minutes. Add buffalo wing sauce to pan. Cover; increase heat to medium and cook 5 to 7 minutes, until chicken juices run clear. Serve on buns; garnish as desired. Makes 6 sandwiches.

 

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Simplify Your Family's Mealtime!

This week's Menu of the Week comes from our cookbook, Slow-Cookers, Casseroles & Skillets, a collection of family-favorite recipes cooked in these easy ways! Divided into three big sections, each includes recipes that take Just 5 Ingredients, Easy Family Meals and One-Dish Dinners...mealtime has never been easier!

With recipes focused on mains, sides, soups and sandwiches, it's sure to have something to tempt your tummy at any time of year. 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 Slow-Cookers, Casseroles & Skillets!

 

John's Spinach & Red Pepper Chicken
From the 5-Ingredient recipe chapter of the Casseroles section, this recipe was originally shared by Michelle Johnson of Drexel Hill, Pennsylvania. She writes, "My brother-in-law's cousin John shared this recipe with me...it's a keeper! I like to prepare this casserole in the morning, pop it in the fridge and bake it when I come home from work."

6 boneless, skinless chicken breasts
12-oz. jar roasted red peppers, drained
10-oz. pkg. frozen chopped spinach, thawed and drained
8-oz. pkg. shredded Italian cheese blend
8-oz. bottle Italian salad dressing
cooked rice or pasta

Place chicken breasts between 2 pieces of wax paper and pound to flatten. Lay chicken in a lightly greased 13"x9" baking pan. Arrange peppers on top of chicken; layer with spinach and cheese. Pour dressing over top. Cover and refrigerate for one to 8 hours. Bake, uncovered, at 350 degrees for 30 minutes. Serve over cooked rice or pasta. Makes 6 servings

 

Mom's Mini Reubens
Cheryl Breeden of North Platte, Nebraska writes that this was always her mom's favorite recipe during football season. She continues, "It's so yummy, easy and fun for guests to fix their own mini sandwiches...even if our team lost, dinner was always a winner!" Thanks for sharing it, Cheryl...we love it any time of year!

2 16-oz. pkgs. shredded Swiss cheese
8-oz. bottle Thousand Island salad dressing
32-oz. pkg. refrigerated sauerkraut, drained and chopped
1/4 to 1/2 lb. deli corned beef, chopped
Optional: 1 t. caraway seed
1 to 2 loaves party rye
Garnish: dill pickle slices

Put all ingredients except party rye and pickles in a slow cooker. Cover and cook on low setting for about 4 hours, or until mixture is hot and cheese is melted. Stir to blend well. To serve, arrange party rye slices and pickles on separate plates around slow cooker. Makes 10 to 12 servings.

 

Country Fried Pork Chops
Gladys Pilch of Sylva, North Carolina, writes about her recipe, "These pork chops are so easy to fix, no wonder they're a favorite of mine! I serve them over buttered egg noodles, followed by hot cinnamon applesauce and cookies for dessert." Sounds yummy to us...thanks for sharing, Gladys!

4 pork chops
4-oz. can sliced mushrooms, drained
1/2 to 1 T. shortening
10-3/4 oz. can cream of celery soup
1/2 c. water
1/4 t. dried thyme
6 pearl onions
1 c. carrots, peeled and sliced

In a skillet over medium-high heat, brown pork chops and mushrooms in shortening. Drain; stir in soup, water and thyme. Add onions and carrots. Cover and cook over low heat for 45 minutes, or until tender. Stir occasionally. Serves 4.

 

Hearty Pierogie Casserole
This comforting casserole was shared with us by Sheryl Maksymowski of Grand Rapids, Michigan. She writes, "I have been making this casserole for nearly 25 years and my family's faces still light up every time I make it. It really sticks to your ribs and is so very easy!"

2 to 3 16.9-oz. pkgs. frozen favorite-flavor pierogies
1-1/2 to 2 lbs. smoked pork sausage, sliced into bite-size pieces
26-oz. can cream of mushroom soup
3-1/4 c. milk
2 to 3 c. shredded Cheddar cheese

Bring a large saucepan of water to a boil; add pierogies and sausage. Cook for 5 to 7 minutes, until pierogies float; drain. Arrange mixture in a 13"x9" glass baking pan that has been sprayed with non-stick vegetable spray. Blend soup and milk; pour over top. Top with cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes, or until soup is bubbly and cheese is lightly golden. Let stand for about 5 minutes before serving. Makes 8 servings.

 

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Want to learn more about Slow-Cookers, Casseroles & Skillets
or 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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It was featured as Cookbook of the Week (bonus recipe!)
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Ready to Celebrate?

Friends, we have some news.

Tomorrow is DECEMBER FIRST!

We can't believe it either, but we know that this new month will be a flurry of activities including shopping, wrapping and (our favorite!) celebrating with family & friends.

Is there a special party you host or attend every year? Maybe your family gets together on Christmas Eve for a supper of appetizers and desserts?

No matter what your traditions are, they're bound to include special dishes for the merry-making...those are the recipes we're rounding up today!

What's YOUR favorite PARTY FOOD recipe? 
Share 'em all in today's Recipe Round-Up!

Here's a soup recipe to inspire you from 101 Christmas Recipes,
our Cookbook of the Week!

Cranberry & Blue Cheese Ball
Thanks to Kristie Rigo of Friedens, Pennsylvania, who shared this recipe with us! It's so yummy, super-easy to make and perfect for the holidays.

8-oz. pkg. cream
    cheese, softened
1 c. sharp white Cheddar
    cheese, shredded
4-oz. container crumbled
    blue cheese
6-oz. pkg. sweetened
    dried cranberries
assorted crackers

Place all ingredients except crackers into a food processor; process until well combined. Shape cheese mixture into a ball on a length of plastic wrap; wrap well and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with assorted crackers. Makes about 3 cups.

 

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It Makes Everything Better!

Whether you enjoy it alongside your breakfast, on your sandwich at lunch, wrapped around your dinner or sprinkled on top of just about anything, BACON makes everything better, doesn't it?

Today's Recipe Round-Up is gathering up your best recipes using bacon, whether savory OR sweet and for any meal of the day! So tell us...

What's YOUR favorite recipe using BACON? 
Share 'em all in today's Recipe Round-Up!

Here's a warm dip recipe to inspire you from 101 Easy Entertaining Recipes...
taken along to any get-together or party, it's sure to be a hit! 

Bacon-Horseradish Dip
Thanks to Kathy Grashoff of Fort Wayne, Indiana for sharing this recipe!

3 8-oz. pkgs. cream
    cheese, softened
12-oz. pkg. shredded
    Cheddar cheese
1 c. half-and-half
1/3 c. green onion, chopped
3 cloves garlic, minced
3 T. prepared horseradish
1 T. Worcestershire sauce
1/2 t. pepper
12 slices bacon, crisply cooked
    and crumbled
bagel chips or assorted crackers

Combine all ingredients except bacon and chips or crackers in a slow cooker. Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 2-1/2 hours, stirring once halfway through. Just before serving, stir in bacon. Serve with bagel chips or crackers. Makes 7 to 8 cups.

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Brand NEW Free Goodie this Friday!

Potlucks, carry-ins and church socials...these little labels will come in handy the next time you take a covered dish to any gathering! Download from Scribd and print on a sheet of sticker paper or onto these labels and not only will your recipe taste delicious, it'll look extra cute too!

You could even print 'em on cardstock and they'd make great gift tags for your homemade goodies any time of year. Punch a hole in the corner and tie on with a little raffia or ribbon and it'll be all set to give!

Gooseberry Patch Kitchen Labels

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Celebrating Year 'Round This Week!

Whether it's these steamy summer months or the jolly holiday season filled with festivities, family and friends, you can always turn to this week's Cookbook of the Week. Divided into 4 sections, one for each season, it's filled with recipes, crafts and decorating ideas to inspire you, no matter what time of year.

Say hello to...

Celebrate Year 'Round!

Long-time collectors may remember our early Celebrate Series...
this book is the best of all four!

 

Celebrate Year 'Round is not only divided by season, but within each section,
you'll find mini chapters for all sorts of fun occasions like Tailgate Gathering,
in the New Year, Country Wedding and Old-Fashioned Ice Cream Social.

Let's take a look at them all...

Click above to view larger.

Since it's been pretty hot in these parts, we thought we'd share a summer recipe today...if your summer hasn't heated up yet (or if you don't have a steamy summer at all!) we're pretty sure everyone will still enjoy this treat.

Deluxe Ice Cream Sandwiches
Cool vanilla ice cream sandwiched between chewy, thin oatmeal cookies...yummy! 

1-1/2 c. butter, melted and slightly cooled
3 c. rolled oats, uncooked
1-1/2 T. all-purpose flour
1 t. salt
1-3/4 c. sugar
2 t. vanilla extract
2 eggs, lightly beaten
1/2 gal. vanilla ice cream, softened
Garnish: sprinkles

In a bowl, combine butter, oats, flour, salt, sugar and vanilla. Stir well to combine; add eggs and mix thoroughly. Cover baking sheets with lightly greased parchment paper. Spoon 1-1/2 tablespoons of dough for each cookie onto baking sheets about 3 inches apart, making 24. Flatten dough into circles. Bake at 375 degrees for 12 to 14 minutes, until golden. Let cool. Place a scoop of ice cream on half the cookies; sandwich with remaining cookies. Roll edges of sandwiches into sprinkles. Wrap individually and freeze until ready to serve. Makes one dozen.

Bonus tip: Try these with any flavor of ice cream! Butter pecan rolled in pecans, mint rolled in chocolate chip, pineapple sherbet rolled in sweetened coconut, chocolate rolled in more chocolate...well, you get the idea.

Celebrate Year 'Round is filled with little tidbits like this one, plus some other even bigger ideas to make every celebration one to remember. Stay tuned to the blog and our Page on Facebook this week for even more goodies from inside our Cookbook of the Week!

 

 

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To Market, To Market This Week!

This week's Cookbook of the Week couldn't be more perfect for this time of year! Filled with fresh recipes you can whip up after a trip to the market plus year 'round favorites, it also includes tips for summertime fun, flea-market ideas and so much more.

Let's take a peek inside...

Farmers' Market Favorites!

With chapters ranging from breakfast and snacks to mains, sides, salads and more, there's something here for any time of day!

Here's a recipe from our friend Wendy Lee Paffenroth - another one! - that's just a sample of the kinds of yummy summer recipes you'll find inside.

Market Veggie Triangles

2 to 3 cucumbers, chopped
8-oz. pkg. cream cheese, softened
1/4 c. mayonnaise
1 T. lemon juice
1/8 t. hot pepper sauce
1/2 c. red pepper, chopped
1/4 c. onion, finely chopped
1/4 c. green olives with pimentos, finely chopped
1 T. fresh parsley, chopped
salt and pepper to taste
12 slices wheat or pumpernickel bread, crusts trimmed
Garnish: green olive or cucumber slices

Place cucumbers in a strainer for 15 to 20 minutes to allow liquid to drain. Combine remaining ingredients except bread and garnish in a bowl. Stir until well blended. Add drained cucumbers; stir again. Refrigerate, covered, for 2 to 3 hours. Slice bread into triangles. Spread with cucumber mixture. Garnish as desired. Makes 4 dozen.

Sounds so tasty, doesn't it? If you're in the mood for something warmer, check out Susan's Vegatable Lasagna...it's another winner from Farmers' Market Favorites!

This week's Cookbook of the Week not only features market-fresh family favorites, it also includes over 200 tips for everything from shopping for the best of the season and tending your own garden to whipping up little touches to make meals extra special.

You'll also find ideas like these for making something fun
from your flea-market finds! Click any image to view larger.

Keep fruit dip chilled in a vintage pie plate filled
with crushed ice. Nestle a bowl into the ice to
keep the dip chilled…country style!

 

 

A wire basket once used for canning jars is easily
turned into a silverware caddy. Mason jars can be
filled with silverware, while a thermos of blooms
sits nicely in the middle.

 

 

Transform a vintage vent cover into a terrific
recipe sorter. Find a vent with a back flap that
can become a stand when it’s pulled out. Then,
with a little cleaning and a fresh coat of paint,
it’s ready to hold your favorite recipe cards. 

Stay tuned all this week for more goodies from Farmers' Market Favorites. Feel free to share this post with a friend...the buttons below make it easy!

Come On Over This Week!

Whether it's a special occasion like a bridal or baby shower, a gathering of friends & family to celebrate the holidays or just a casual get-together with neighbors, entertaining is something we love to do! At its heart, parties don't have to be fancy or stuffy...it's just good food and good company coming together, right?

This week's Cookbook of the Week is not only a great one to keep on hand for weeknight dinners and weekend brunches, it's bound to come in handy the next time you want to say Come On Over!

Let's take a look inside...

Click to view larger.

As you can see from chapters like Breezy Breakfasts and Desserts in a Dash, Come On Over is aimed at keeping entertaining simple. It's filled with dishes that'll impress, like the one we're giving you today. It's from the chapter called Appetizers 1-2-3 and we know you'll enjoy sharing it...and tasting it too!

Cream Cheese Terrine
This party-perfect recipe was shared with us by Amy Palsrok of Silverdale, Washington. She writes, "This is also known as $20 dip to my friends & family because it looks (and tastes!) like it’s from a gourmet store. Serve with shaped crackers for the most impressive display."

4 8-oz. pkgs. cream cheese, softened and divided
2 cloves garlic, chopped
1/8 t. dried basil
7-oz. pkg. sun-dried tomatoes
3 T. green onion, sliced
1/8 t. dried parsley
4-oz. pkg. crumbled blue cheese
1/2 c. sliced almonds
7-oz. jar basil pesto

Combine first package cream cheese and garlic; spread into a plastic wrap-lined 8"x4" loaf pan. Sprinkle with basil; set aside. Mix second package cream cheese with tomatoes and green onion; spread over first layer. Sprinkle with parsley; set aside. Stir third package cream cheese with blue cheese and almonds; spread over tomato layer. Set aside. Combine remaining package cream cheese and pesto; spread over blue cheese mixture. Cover and refrigerate for at least one hour; remove to serving platter by gently pulling up on plastic wrap, invert onto platter and peel away plastic wrap. Serves 12.

 

Here's a fun (and easy!) tip
from Come On Over:

When setting the table with stemmed
glasses, open up colorful napkins,
gather each in the middle and slip them,
center down, into each glass...an instant
dress-up for the table!

Stay tuned all week long for more recipes and tips from our Cookbook of the Week.

 

Your turn: What's YOUR go-to party recipe?

Feel free to share this any way you like!