Gooseberry Patch

70,000 Fans...Chapter 5 is HERE!

Thanks to all of YOU who've joined us on our
Page on Facebook...we've met out next goal!

As our way of saying thanks, here's the next
chapter of our FREE Circle of Friends cookbook!

Click below to download to your computer, print, view on
your screen at full size or share with friends...enjoy!

25 Dips & Spreads Recipes

Did you miss any of the previous downloadable chapters?
Find all FOUR right here!

Share the goodies however you like!

Take a Dip in our Recipe Round-Up!

In celebration of the next chapter in our
FREE downloadable Circle of Friends cookbook...

we thought we'd round up YOUR best Dips & Spreads!

Whether it's your mom's famous cheese ball, a zesty 7-layer dip or
that buffalo chicken dip that you just can't stay out of, link it up below!

Have a favorite DIP or SPREAD recipe?
Link up with today's Recipe Round-Up!

Here's one to inspire you from our next chapter!

7-Layer Fiesta Dip

10-1/2 oz. can bean dip
2 avocados, halved, pitted and mashed
2 t. lemon juice
salt and pepper to taste
1 c. sour cream
1/2 c. mayonnaise
1-1/2 oz. pkg. taco seasoning mix
2 c. tomatoes, chopped
1 c. green onion, chopped
3.8-oz. can sliced black olives, drained
8-oz. pkg. shredded sharp
Cheddar cheese
tortilla or corn chips

Spread bean dip in the bottom of an ungreased 13"x9" glass serving dish. In a separate bowl, mix avocados, lemon juice, salt and pepper; spread over bean dip layer. In another separate bowl, blend together sour cream, mayonnaise and taco seasoning; spread over avocado layer. Layer with tomatoes, onion, olives and cheese; cover and chill. Serve with tortilla or corn chips. Makes 10 to 12 servings.

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

Want to add this hop to your OWN blog?

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

 

 

If you haven't already, visit our Page on Facebook and click the LIKE button to help us get to 70,000 fans. That's when we'll release our 25 Dips & Spreads chapter for everyone!  CHAPTER 5 IS HERE!

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So Much More than Quick & Easy!

When you think of quick & easy cookbooks in our collection, you might overlook this week's Cookbook of the Week. You also might overlook this title if you were thinking of the cookbooks with an entertaining spin in our collection.

Would you believe that Almost Homemade has BOTH?

It's true! This week's spotlight cookbook is filled with quick & easy recipes using menu helpers from the cupboard and fridge...they do all the prep for you! From breakfast to dessert and every meal in between, Almost Homemade has a recipe to save you time in the kitchen.

Let's take a look at the chapters!

In addition to these great chapters - and don't worry, we'll share a sample recipe below! - there are simple cooking tips and easy ideas that make entertaining a breeze on every page.

But that's not all...in the back of this book, there are some bonus pages too! First up, an illustrated cooking glossary that's perfect for rookie cooks. These pages (in addition to all the shortcut recipes) make this an ideal first Gooseberry Patch book...thoughtful for new brides OR for your kitchen helper who's a little more grown-up!

Take a peek...click image to view larger.

After these pages, you'll find a handy checklist for planning parties with minimal fuss and even a few copy & color tags just for fun. View these larger just by clicking the images.

As you can see, Almost Homemade is SO much more than just quick & easy OR just entertaining...now, for that sample recipe!

Chicken-Tortilla Soup
Mary Wade of Hutchinson, Kansas shared this recipe with us. She recommends topping it with a dollop of sour cream, crushed tortilla chips and some chopped green onions. Sounds yummy to us!

14-1/2 oz. can chicken broth
10-3/4 oz. can cream of chicken soup
15-1/2 oz. can black beans, drained
    and rinsed
14-oz. can sweet corn & diced
    peppers, drained
10-oz. can tomatoes with chiles
12-oz. can chicken, drained
8-oz. pkg. pasteurized processed cheese
    spread, diced

Combine all ingredients except cheese in a stockpot over medium-low heat. When heated through, add cheese, stirring until melted. Serves 6.

Thanks for joining us for today's Cookbook of the Week spotlight...we hope you enjoyed it. Keep an eye on our Page on Facebook for more sample recipes all week long!

Know someone who'd love this book or just want to print out this recipe? Share, print or reblog using our handy buttons below!

Take a Tour of Bloggers!

With Springtime in full swing in most places and Easter coming up in a few days, we thought it'd be fun to take a little tour of some of our past Featured Friday bloggers and see what they're up to these days. Here's to finding inspiration wherever you look...enjoy!

 

 

Want to fix something special for breakfast? Try Anna's caramel rolls...they're a Gooseberry Patch recipe!

 

 

 

If you're more in the mood for a savory breakfast on Easter Sunday, give Leah's make-ahead breakfast scramble a try and you can just pop it in the oven in the morning!

 

 

 

Tina's Bunny Buns would be a fun treat for little folks Easter morning! These little treats were the inspiration behind this post. Thanks Tina!

 

 

 

Traditional Easter dinner at Carmen's house always includes Ham and Popeye...puffy little noodle-dumplin's sounds good to us!

 

 

 

 

Kristin whipped up this marinated veggie salad and we think it'd be a great side dish.

 

 

 

Mix up Cris's quick & easy baked beans...they'd be just right alongside your ham!

 

 

 

 

Tina also shared her recipe for classic deviled eggs! It's just not Easter dinner without these, right?

 

 

 

 

Looking for a must-share appetizer to serve? Jen posted that she'll be whipping up some of our quick Reuben Dip...yum!

 

 

 

Gail recently posted Claudia's Famous Wing Dip and we think it'd be a great addition too!

 

 

 

 

 

 

Jackie has created a whole page of Easter dinner deliciousness on her blog, including some sweet little Easter basket cupcakes!

 

 

 

 

For the dessert table, there are so many goodies out there...Cora's cookies capture so much of the meaning behind this special day.

 

 

 

 

 

 

 

Carmen's Resurrection Rolls do too...bonus photos of cute helpers in this post!

 

 

 

 

 

 

Kim is sharing her recipe for Luscious Lime Cheesecake...cool and refreshing!

 

 

 

 

She also whipped up this Strawberry Cream Cheese Pie that you could serve this weekend. Looks like a magazine, doesn't it?

 

 

 

Try Carrie's Easy Homemade Cherry Jelly or Jewish Sweet Challah Bread and add something really special to your celebration.

 

 

 

 

 

Speaking of cherries, we don't think anyone would say no to this classic cherry cobbler Jodi posted recently. It's from our cookbook, Quick & Easy Autumn!

 

 

 

 

 

Check out this cute idea that Susie's sharing...Easter in a Jar! Note to other bloggers: this is a blog hop so be sure to link up too.

 

 

 

 

Oh, and if you happen to have some ham left over, Leah's ham sandwiches look amazing...we're really looking forward to trying these!

 

 

 

 

Tina found some beautiful marble eggs...you can't eat 'em but she'll enjoy them year after year. Aren't they pretty?

 

 

 

We hope you found something yummy to try here or some inspiration as we head into a weekend filled with celebration. Enjoy every moment...and if you're making something tasty, share a link in the comments! We'd love to hear about it.

Slowing Down & Saving Time!

All of our cookbooks have their own following - a fan club of sorts - and no matter which title we pick to spotlight, there's bound to be a commenter here or on our Page on Facebook who'll say, "I love this one...I use it all the time!"

We LOVE that about all of our books but, if you want to hear from a passionate fan club, listen to what folks say when we talk about any of our slow-cooker cookbooks. You'll hear it described as a lifesaver, a secret weapon, a must-have and even an essential in their kitchens. With these cookbooks - including this week's title - you can prep these meals in the morning and come home to a ready-to-serve meal your family will love.

If you haven't taken the plunge yet because you're not sure what the finished recipes will look like after they come out of the slow cooker, you're in luck! This week's cookbook of the week is part of our 101 Series, where each recipe is accompanied by a full-color photo.

Allow us to introduce...

101 Slow-Cooker Recipes!

Divided into four fun chapters, you'll find everything from appetizers to mains, soups to, yes, even  desserts! (Curious? We'll share one later this week.)

We had a hard time deciding which recipe to share first but we kept coming back to this appetizer. From the very first potluck, we were all hooked!

Hawaiian Kielbasa
Aemelia Manier of West Branch, Michigan shared this recipe. She writes, "[This recipe is] a crowd pleaser. I have learned to carry a copy of the recipe with me whenever I serve it, because people are always asking for it!"

3 lbs. Kielbasa, sliced into 2-inch chunks
15-1/4 oz. can crushed pineapple
18-oz. bottle barbecue sauce
1/2 c. brown sugar, packed
1 T. ground ginger
1 t. onion powder
1 t. garlic powder

Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.

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Next, we'll be sharing a yummy soup!

Which would you rather see...French Onion or White Chili?

Let us know in the comments and we'll post the recipe later this week!

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National Cheese Ball Day!

They're the perfect party food, always welcome at holidays and pretty much anytime you set out a cheese ball on the table, everyone's going to be happy about it. Today's little-known holiday is definitely one we love to celebrate and, whether you prefer the savory or sweet variety, you'll find a recipe below to fit the bill! 

 

Bacon-Cheddar Cheese Ball
Thanks to Jeannette Hirschberg of Santa Barbara, California who shared this recipe...it appears in our cookbook, Christmas Kitchen.

6 slices bacon, crisply cooked
    and crumbled
2 8-oz. pkgs. cream cheese,
    softened
8-oz. pkg. shredded sharp
    Cheddar cheese
1/2 c. green onion, chopped
1 clove garlic, minced
3 T. pimento, diced
3 T. fresh parsley, minced
assorted crackers

Combine all ingredients except crackers, blending well. Form into a ball; cover with plastic wrap. Refrigerate overnight to allow flavors to blend. Serve with crackers. Makes 8 servings.

Here's a sweet twist on this favorite get-together treat...they'll love it!

Chocolate Chip Cheese Ball
Janice Gavarkavich from Martins Ferry, Ohio shared this recipe with us...you can find it our Christmas in the Country cookbook.

8-oz. pkg. cream cheese,
    softened
1/2 c. butter, softened
1/4 t. vanilla extract
3/4 c. powdered sugar
2 T. brown sugar, packed
3/4 c. mini semi-sweet
    chocolate chips
3/4 c. pecans or walnuts,
    finely chopped
graham cracker sticks

Blend cream cheese, butter and vanilla in a mixing bowl until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place on a large piece of plastic wrap; shape into a ball. Refrigerate for a least one additional hour. At serving time, roll ball in chopped nuts. Serve with graham cracker sticks for dipping. Makes about 2 cups.

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Know someone who'd have a ball celebrating today? Share these recipes by clicking a button below!

Makin' Muffins on Fox Today!

We made another trip over to our local Fox28 tv studio this morning and mixed up some grab & go muffins with our friends at Good Day Columbus.

Who says a muffin has to be sweet? Not us! These muffins are a meal on the move and perfect for brunch too.

Just in case you're outside the Central Ohio viewing area, here's the recipe we made this morning!

Jumbo Quiche Muffins
You can find this recipe in our cookbook, Christmas in the Country. It was originally shared by Debra Alf of Robbinsdale, Minnesota...thanks Debra!

16.3-oz. tube refrigerated flaky buttermilk biscuits
1/2 c. cream cheese, softened
4 eggs, beaten
1/4 t. seasoned salt
1/4 t. pepper
6 slices bacon, crisply cooked and crumbled
1/2 c. shredded Cheddar cheese



Place each biscuit into a greased jumbo muffin cup; press to form a well. Combine cream cheese, eggs, salt and pepper. Spoon 2 tablespoons of mixture into each biscuit well; sprinkle with bacon and top with cheese. Bake at 375 degrees for 15 minutes, or until golden. Serves 8.

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Recipe Round-Up...Join the Fun!

 

Last week's was so much fun, we decided to host
another Recipe Round-Up today!

This time around, we're looking for
your recipes using fresh veggies & fruit...
here's a recipe to get you started!

 

Cherry Tomato Poppers
At the summertime farmers' markets, cherry
tomatoes are at their peak of sweetness but
even this time of year, you can find some
tasty ones at the grocery store. Shared with
us by Nancy Baker of Hagerstown, Maryland,
this appetizer is deliciously fresh...try 'em
sprinkled with parsley or basil too!

2 pts. cherry tomatoes
1 lb. bacon, crisply cooked
    and crumbled
1/2 c. mayonnaise
1/2 c. onion, minced
3 T. shredded mozzarella
    cheese

Hollow out cherry tomatoes; invert and drain on paper towels. Combine remaining ingredients; spoon into centers of tomatoes. Makes 2 to 3 dozen.

If you're linking up, grab this button and link back here!

Want to add the whole hop to your blog?

Click here to get the code!

Add your link to a recipe using fresh veggies or fruit
below...can't wait to see what you guys are fixin'!

 

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Over a Dozen Free Recipes!

We've been having so much fun being a part of Good Day Columbus on our local Fox28 TV station, but if you're not in the Central Ohio viewing area, you may have missed these segments and the yummy recipes that go along with them!

Click the links below each video for a sample recipe...or three!

 

Try this recipe for Broccoli Chicken Casserole!




 

Get the recipe for Mac & Cheese Nuggets here!

 

 

Find all three delectable dips here!

 

 

 

Recipes for three sweet treats are here!

 

Recipes for Turkey BBQ sandwiches (with homeade sauce!)
and Creamy Potato Soup too!

 

A must-have for any get-together!

 

Get a closer look at Monster Eyes here!

 

Make your own with this recipe!

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Slow-Cooker Recipes Bonus Pages!

 

 

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

 

 

 

 

 

Click the image to view larger.

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

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

Click the image to view larger.

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

The post that started it all!

Jackie's Apple Corned Beef & Sauteed Cabbage

4 Ingredients + Your Slow Cooker = Delicious Dessert!

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

 

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

A Party Perfect Recipe...and a Video!

 

 

Today's recipe from 101 Easy Entertaining Recipes, our Cookbook of the Week, is one you might not want to wait for a party to fix...kids and grow-ups alike will love Mac & Cheese Nuggets!

 

 

 

 Mac & Cheese Nuggets

Shared with us by Liz Plotnick-Snay from here at Gooseberry Patch, we like this recipe so much, we shared it on our local morning show, Good Day Columbus! See the video below.

1/4 c. grated Parmesan
    cheese, divided
1-1/2 T. butter
2 T. all-purpose flour
3/4 c. milk
1-1/4 c. shredded Cheddar cheese
1/4 lb. American cheese
    slices, chopped
1 egg yolk, beaten
1/4 t. paprika
8-oz. pkg. elbow macaroni, cooked

Lightly grease mini muffin cups. Sprinkle with 2 tablespoons Parmesan cheese, tapping out excess. Melt butter in a large saucepan over medium heat. Stir in flour; cook for 2 minutes. Whisk in milk until boiling, about 5 minutes. Add Cheddar and American cheeses; remove from heat and stir until smooth. Whisk in egg yolk and paprika; fold in macaroni until well coated. Spoon rounded tablespoons of mixture into prepared tins; sprinkle with remaining Parmesan. Bake at 425 degrees until hot and golden, about 10 minutes. Cool for 5 minutes; carefully transfer to a serving plate. Makes 4 dozen.

Want to see these yummy little bites in action? Watch our video below!

 

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A Celebration Must-Have!

We love getting together with family & friends no matter what the occasion and one of the best parts of planning a party is deciding what you'll serve your guests!

Whether it's little bites to munch while mingling, something special to sip, an extra-tasty treat to enjoy with friends, we love it all. If you do too, this week's Cookbook of the Week is sure to come in handy!

101 Easy Entertaining Recipes

No matter if you're planning your own get-together, want to take something delicious along to a friend's party or just want to celebrate with your family any night of the week, the over one hundred recipes inside are made for your special occasions. 

As in all the cookbooks in our 101 Photography series, each dish is accompanied by a full-color photo so you'll know just what to expect and even how to serve it!

Let's take a look at everything we've included...

Just like at a party, we started with some of our favorite appetizers in Simple Starters before moving on to more filling fare in Party Perfect that's still easy to eat while you're socializing.

In Sit Down & Enjoy, we've selected some of our most festive dishes...they're easy but impressive for dinner parties and other gatherings around your table. In Sweet Endings, you'll find treats to take the cake. No party is complete without at least one, right?

All week long, we'll be sharing recipes (and more!) from 101 Easy Entertaining Recipes. We're starting at the beginning with a unbelievably easy but delicious appetizer from Simple Starters...be careful though. This recipes is bordering on addictive!

 

Mom’s Tasty Kielbasa

Jackie McBride of Barnesville, Ohio shared her recipe. She writes, "My mom made this for my wedding reception...she’s had the recipe so long that her copy is faded. It has a sweet-and-sour taste that’s so delicious!"

1 c. onion, sliced
1 c. celery, chopped
1 to 2 T. butter
1/2 c. catsup
1 t. Worcestershire sauce
1/4 c. vinegar
1/4 c. sugar
1 T. mustard
1 t. paprika
1 lb. Kielbasa, sliced into 1-inch pieces

In a skillet over medium heat, sauté onion and celery in butter until tender. Add remaining ingredients except Kielbasa. Mix well; add Kielbasa and bring to a boil. Reduce heat; simmer until sauce thickens, stirring often. Makes 8 to 10 servings.

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An Irresistible Treat this Friday

Okay, this is somewhere between a Link We Love and a Free Goodie but since you can't actual EAT this post, we're calling it a Link We Love and we found it at...

 

We're new to Picky Palate but we love it already! Jenny is the voice behind this blog and the recipes she creates for her two picky (but cute!) eaters are pretty amazing.

With really delicious flavor combinations - cheesy bacon biscuit pull-aparts anyone? - her blog is easy to find your way around and we're sure you'll find something you want to try out soon.

 

First on our list of recipes to try?
(And the reason we're featuring Picky Palate today!)

Brownie-Stuffed Chocolate-Chip Cookies!

It's a treat INSIDE another treat and we can't wait* to try these in person! Thanks to Jenny for the recipe and all the other yummy inspiration found on Picky Palate. Check it out today!

*Well, most of us can't wait. Jo Ann's on the fence since she's not a sweet-lover...she'd rather have something savory instead.

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Share this decadent treat with someone who has a sweet tooth!

Whip Up Something Special!

 

We've saved one of the best parts of this week's Cookbook of the Week for last. Today we're sharing three recipes from the special decorating chapter in 101 Cupcake, Cookie & Brownie Recipes!

Along with these three recipes and ideas, you'll find an entire selection of ideas for year 'round holidays plus some that are fun (and delicious!) for any day of the year. They're sure to spark your kitchen creativity and make your sweet treats even more memorable! As you're reading, click on any of the images below to see the photo larger.

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These tasty little cakes couldn't be any sweeter, could they? Look for the large candy sprinkles in the cake decorating section of your local craft store.

Baby Rattle Cupcakes

Tori Willis of Champaign, Illinois, shared this clever idea and recipe wtih us. She suggests even tinting the frosting to match Baby’s nursery...love it!

18-1/2 oz. pkg. yellow cake mix
16-oz. container white frosting
red and blue food colorings
24 lollipops, unwrapped
Garnish: large candy sprinkles
Optional: bows

Follow the package instructions to prepare cake mix and bake in paper-lined muffin cups; let cool. Spoon Vanilla Glaze over cupcakes; let stand until set, about 10 minutes. Divide frosting in half; use a few drops of food coloring to tint one half pink and the other half blue. Place each colored frosting in a plastic zipping bag; snip off a tip and pipe designs onto cupcakes. Attach candy sprinkles with a dot of frosting. Insert a lollipop in the side of each cupcake; tie on bows, if desired. Makes 2 dozen.

Vanilla Glaze:

3 c. powdered sugar
3 T. water
2 T. light corn syrup
1/2 t. vanilla extract

Beat all ingredients until smooth.

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What birthday girl or boy wouldn't love to have their own little cookie cake? Since you make them from refrigerated cookie dough, you could bake as few or as many as you like...whip up just one for a friend and make her day!

Birthday Cake Cookies

Nancy Wise of Little Rock, Arkansas shared this recipe. She writes, "I'm the baker in the family and my granddaughter, Hannah, isn’t fond of cake. I made these for her eighth birthday and she was tickled pink!"

16-1/2 oz. tube refrigerated sugar
    cookie dough
16-oz. container white frosting
few drops desired food coloring
Garnish: candy sprinkles
10 birthday candles

Shape 1/3 of cookie dough into 10, one-inch balls; press into bottoms and up sides of lightly greased mini muffin cups. Shape remaining dough into 10 equal balls; press into bottoms and up sides of lightly greased regular muffin cups. Bake at 350 degrees; bake mini cookies 8 to 9 minutes; bake regular cookies 10 to 11 minutes. Cool 5 minutes in tins on wire racks. Remove cookies to wire racks; cool completely. Tint the frosting with food coloring. Spread frosting over top and sides of each cookie. Place one mini cookie on top of one regular cookie. Decorate with sprinkles. Press a candle into center of each cookie. Makes 10.

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With Valentine's Day coming up tomorrow, we couldn't resist including this treat...with cherries and chocolate, your sweetheart will LOVE it!

Be Mine Cherry Brownies

Dana Cunningham of Lafayette, LA
Bake an extra-special Valentine for your sweetie!

18.3-oz. pkg. fudge brownie mix
3 1-oz. sqs. white baking chocolate
1/3 c. whipping cream
1 c. cream cheese frosting
1/4 c. maraschino cherries,
    drained and chopped
1-1/2 c. semi-sweet chocolate chips
1/4 c. butter
Garnish: candy sprinkles

Prepare brownie mix according to package instructions. Line a 13"x9" baking pan with aluminum
foil, leaving several inches on sides for handles. Spray bottom of foil with non-stick vegetable spray; spread batter into pan. Bake at 350 degrees for 24 to 26 minutes; let cool. Lift brownies from pan; remove foil. Use a 3-inch heart-shaped cookie cutter to cut brownies. In a microwave-safe bowl, melt white baking chocolate and whipping cream for one to 2 minutes, stirring until chocolate is melted; refrigerate 30 minutes. Stir frosting and cherries into chilled chocolate mixture; spread over brownies. In a microwave-safe bowl, melt chocolate chips and butter for one to 2 minutes, stirring until smooth. Transfer to a plastic zipping bag, snip off a tip and drizzle over brownies. Garnish with sprinkles. Makes 14.

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Ready for Something Sweet?

If you received your February edition of Feather Your Nest,
this week's Cookbook of the Week will be no surprise to you!

All week long, we're celebrating the release of 101 Cupcake, Cookie & Brownie Recipes, the newest title in our photography series!

Not only will it be this week's title in the spotlight, we'll also be sharing a whole week of free goodies! We're calling it the Gooseberry Patch Sweet Shoppe and the first treat will be available tomorrow on our Page on Facebook.

All the fun starts today with a look inside this mouthwatering cookbook...keep reading for a sample recipe!

Here's a peek at the table of contents...

Just as the title says, this book is filled with tasty little cupcakes, favorite cookie jar creations and our best-loved brownies & bars...it's hard to say which of these would be our favorite chapter. They all sound delicious, don't they?

The last chapter in this book is called Sweet Celebrations and it's filled with creative ideas for special occasion treats...we'll be sharing some photos and instructions from this chapter later in the week!

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Ready to bake up some fun? Give this recipe a try!

Peanut Butter Cup Cupcakes
Shared with us by Kathy Murphy of Lawrence, Nebraska. Kathy writes, "I serve these at Sunday morning coffee time at church. There are never any leftovers!"

1/3 c. butter, softened
1/3 c. creamy peanut butter
1-1/4 c. brown sugar, packed
2 eggs, beaten
1 t. vanilla extract
1-3/4 c. all-purpose flour
1-3/4 t. baking powder
1 t. salt
1 c. milk
16 mini peanut butter cups

In a bowl, combine butter, peanut butter and brown sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to butter mixture alternately with milk. Fill paper-lined muffin cups half full. Press a peanut butter cup into the center of each, until top edge is even with batter. Bake at 350 degrees for 22 to 24 minutes, until a toothpick inserted on an angle toward the center tests clean. Cool in tin on wire rack 10 minutes. Remove from tin and cool completely. Makes 16.

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Want to have a say in the next few recipes we share from this cookbook? Watch our video and then cast your vote for your favorite treat in the comments...we'll post the winners later this week!

 

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Special Feature of This Week's...

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

Two whole pages of menus for any occasion!

Click the image above to see this image larger.

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

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

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

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

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

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

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

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

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

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

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

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You'll Flip for These 3 Dips!

Did you catch us on Fox28's Good Day Columbus this morning?
Just in case you missed it, here are the recipes we made...
they're great for all your New Year's gatherings!

 

Want to make some of these goodies for your parties?

All three recipes appear in our cookbook, 101 Homestyle Favorites
and we're sharing them here today!

Robert’s Corn Dip
Thanks to Carole Snodgrass of Rolla, Missouri.

3 11-oz. cans sweet corn & diced peppers, drained
7-oz. can chopped green chiles
6-oz. can chopped jalapenos, drained and liquid added to taste
1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 t. pepper
1/2 t. garlic powder
16-oz. pkg. shredded sharp Cheddar cheese
corn chips

Mix all ingredients except corn chips together and refrigerate. Serve with corn chips for scooping. Makes about 6 cups.

Pizza Fondue
Thanks to Michelle Golz of Freeport, Illinois.

1 lb. ground beef
1 onion, chopped
2 10-oz. cans pizza sauce
1 T. cornstarch
1-1/2 t. fennel seed
1-1/2 t. dried oregano
1/4 t. garlic powder
2-1/2 c. shredded Cheddar cheese
2 c. shredded Mozzarella cheese
bread sticks

Brown ground beef and onion in a skillet over medium heat; drain. Add remaining ingredients except bread sticks; simmer until cheese melts. Serve hot with bread sticks for dipping. Serves 6 to 8.

Creamy BLT Dip
Thanks to Barbara Thurman of Carlyle, Illinois.

1 lb. bacon, crisply cooked and crumbled
1 c. mayonnaise
1 c. sour cream
2 tomatoes, chopped
Optional: chopped fresh chives

Blend together bacon, mayonnaise and sour cream; chill. Stir in tomatoes just before serving; sprinkle with chives, if desired. Makes 2-1/2 cups.

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Get Crafty for New Year's Eve!

If you're planning on toasting the new year
a few days from now, these painted glasses
are an easy way to add a touch of creativity
to your get-together!

This crafty idea appears in our cookbook,
Seasons for Sharing...a title that's just
bursting with ideas for celebrating all
year 'round.

Colorful Painted Stemware

Create an instant party atmosphere when you
set the table with these beautiful painted glasses.

newspaper
drinking glasses
star-shaped stickers
wooden craft stick
etching cream
gold or silver paint pens
2 pkgs. craft jewels
super-strength glue

Spread newspaper over work surface. Wash and dry glasses thoroughly; arrange on newspaper. Apply stickers to prevent etching cream from reaching glass and to create a star design. Use craft stick to apply etching cream to glass; let dry 10 minutes then rinse with warm water. Remove stickers and outline star shapes with paint pens. Using a dab of glue, apply jewels inside each star. Glasses should be washed by hand.

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Want an idea that's so easy, even the kids can help?
Check out this tutorial for festive New Year's Eve poppers
shared by Marie at Make & Takes!

Super fun and quick to make too!

Email, Facebook, Twitter or just print to keep...it's easy with the button below.

Fa, La, La, La, YUM!

All your presents are wrapped, right? That's OK, we're not quite finished either! But we'll be making delicious appetizers to snack on as we sort, tape and tie our way through a sleighful of gifts! We just love these tasty bites from 101 Christmas Recipes. They'll be perfect for Christmas and New Year's get-togethers too!


Seafood Pinwheels

Wendy Lee Paffenroth, of Pine Island, New York, shared this recipe with us. She writes, "I like to top each pinwheel with a little slice of Muenster cheese, then broil for 30 seconds until the cheese is golden."

8-oz. pkg. cream cheese,
    softened
8-oz. pkg. imitation crabmeat,
    shredded
1/2 c. red pepper, chopped
1/2 c. shredded Cheddar cheese
2 green onions, chopped
1/4 c. fresh parsley, chopped
1/2 to 1 t. hot pepper sauce
chili powder to taste
6  6-inch flour tortillas
Garnish: paprika

Beat cream cheese until smooth; stir in crabmeat, red pepper, shredded cheese, onions, parsley and sauce. Sprinkle with chili powder; stir until well blended. Spread cheese mixture evenly over tortillas; roll up tightly. Slice off ends; wrap in plastic wrap. Refrigerate for 2 hours to overnight. When ready to serve, slice each roll into 6 slices. Arrange on a baking sheet sprayed with non-stick vegetable spray. Bake at 350 degrees for 10 to 12 minutes, until bubbly. Sprinkle with paprika; serve warm. Makes about 3 dozen.

 
Ham & Swiss Cheese Rolls

Janet Stewart, of Owensboro, Kentucky, sent us this oh-so-good appetizer. She says, "This recipe is a favorite at our Mothers of Preschoolers (MOPS) church group."

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.

Do you have a special appetizer you make for the holidays? Share your recipes with us, and if they're selected to appear in a cookbook (with your name, of course!), you'll receive a free copy of that book. Just click here to get started.

 

Sharing a Spooky Recipe on TV!

Vickie & Jo Ann are appearing on FOX28's Good Day Columbus this morning and if you're local, you should tune in between now and 9am!

If you're not in the central Ohio area, here's one of the recipes they're making today. It's from our Gooseberry Patch Halloween book and it's super tasty.

Monster Eyes

3 c. biscuit baking mix
1 lb. ground mild or hot pork
    sausage
3-1/2 c. shredded extra-sharp
    Cheddar cheese
54 small green olives with pimentos

Combine baking mix, sausage and cheese in a large bowl. Stir with a wooden spoon until blended. Shape sausage mixture into one-inch balls and place on lightly greased baking sheets. Press one olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400 degrees for 22 minutes, or until lightly golden. Makes about 4–1/2 dozen.