Gooseberry Patch

Menu of the Week Full of Bonuses!

 

We all have cookbooks in our collection that we rely on in a pinch...we've heard over and over that Ready, Set, Eat! is that cookbook for MANY of our fans!

Not only does it feature a delicious selection of quick & easy meals, plus slow-cooker AND one-dish recipes, it also has so many special features that we wrote a whole post about it...click here to read all about it. (We'll wait here.)

It works pretty hard for one little cookbook, right? It's one of our favorite cookbooks out of all 200+ titles and we can't wait to share a whole Menu of the Week with you! Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Recipe Collection for LOTS more from Ready, Set, Eat!

Click the links below to view the individual recipes!

Tex-Mex Stuffed Peppers 

Mexican Meat Mix 

Ham & Linguine Toss

Country Artichoke & Turkey Salad 

Savory Sausage Stroganoff

Potluck Poppy Seed Chicken

Chicken Alfredo Pizza
 
Here's an easy salad and dessert that pair perfectly with this pizza...all recipes in the "Beat the Clock" chapter come together in a flash and include a few super-simple ideas like these. Too easy to really be recipes, but they'll make you the hero, even when you're feeling uninspired!

Mamma Mia Salad:
Toss together one package salad greens, one chopped tomato, 1/2 chopped cucumber and a 4-ounce package of crumbled feta cheese. Add Italian salad dressing to taste; sprinkle with grated Parmesan cheese, if desired. Serves 6.

Berry Good Dessert:
In a large bowl, stir together one 32-ounce container vanilla yogurt, one cup granola, one cup raspberries and one sliced banana. Serves 6.

 

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add it to your cookbook collection? Click below!

 

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Love Recipes with 5 Ingredients or Less?

 

There are always times that we just have the essentials on hand and that's when our cookbook, 5 Ingredients or Less, comes in handy! It's a collection of our simplest and most delicious recipes and they're easy on your wallet too, since they have half the ingredients!

This week, we're sharing 6 recipes from this bestselling cookbook for our latest Menu of the Week and we hope you'll enjoy mixing & matching 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 5 Ingredients or Less!

 

Cheese Bread Bites
Thanks to Nola Laflin of Coral Springs, Florida, who shared this family-favorite recipe with us. She writes, "I like simple and easy make-ahead recipes. This is a favorite of my grandchildren and family. When they tell me when they’re flying into Florida, I start making and storing these right away!"

1 loaf French bread, crusts trimmed
1 c. butter
1/2 lb. sharp Cheddar cheese, cubed
2 3-oz. pkgs. cream cheese, softened
4 egg whites, stiffly beaten

Cube bread; set aside. Melt butter and cheeses in a double boiler over low heat, stirring often. Remove from heat; fold in egg whites. Dip bread cubes into cheese mixture; set on greased baking sheets. Place in freezer until frozen; remove from baking sheets and store in plastic zipping bags in the freezer. To serve, bake frozen bites at 400 degrees for 12 minutes on greased baking sheets. Serves 8 to 10.

 

Easy Gumbo Meatballs
Shared with us by Brenda Flowers of Olney, Illinois, this recipe is a potluck favorite...keep these warm in the slow cooker after baking!

2 lbs. ground beef
4 slices bread, crumbled
3/4 c. evaporated milk
10-3/4 oz. can chicken gumbo soup
10-1/2 oz. can French onion soup

Combine first 3 ingredients together; form into one-inch balls. Arrange in an ungreased 13"x9" baking pan; pour soups on top. Bake at 350 degrees for 1-1/2 hours. Serves 6.

 

Summertime Chicken
This dish is great in the summertime or anytime and you can enjoy it either hot or cold! Denise Guarni of Medford, New Jersey shared this recipe with us and says that she likes to take it along to picnics and potlucks...everyone loves it!

1-1/2 c. sourdough cheese croutons, crushed
1-1/2 c. honey mustard salad dressing, divided
4 boneless, skinless chicken breasts, sliced into strips
2 T. orange juice

Spread crushed croutons on wax paper; set aside. Spoon half the dressing into a shallow bowl; set aside. Dip chicken in dressing; coat in croutons. Arrange on an ungreased baking sheet; bake at 375 degrees for 20 to 25 minutes or until juices are clear when chicken is pierced with a fork. Combine remaining dressing and orange juice in a microwave-safe bowl; heat for 30 seconds on high. Stir and serve as a dipping sauce for the chicken strips. Serves 4.

 

Ham & Potato Pie
This hearty recipes was shared by Rachel Keller of Provo, Utah. She writes, "This is a favorite recipe my husband shared with me from his time living in Argentina."

2 9-inch pie crusts
3 potatoes, peeled and sliced
1/2 c. cooked ham, cubed
1/2 c. cheese, cubed
4 to 5 eggs, beaten

Arrange one pie crust in an ungreased 9" pie pan; set aside. Boil potatoes in water until tender; drain. Spread into pie crust; add ham and cheese. Pour eggs on top; cover with remaining crust. Pinch crusts together; vent top crust. Bake at 400 degrees for 45 to 50 minutes. Serves 8.

 

Spring Spinach Sauté
This delicious vegetarian dish was shared with us by Beth Childers of Urbana, Ohio...her family enjoys it alongside pork chops!

1 to 2 cloves garlic, minced
2 T. olive oil
1 bunch spinach leaves
1/2 c. feta cheese, crumbled
1/4 c. slivered almonds

Sauté garlic in olive oil until golden; add spinach leaves, stirring until crisp-tender. Add feta cheese and almonds; heat through. Serves 4.

 

Caramel Fudge Cake
Victoria Alzza of South Amboy, New Jersey shared this recipe with us...try it with a buttery yellow cake mix too!

18-1/4 oz. pkg. chocolate cake mix
1/2 c. margarine
14-oz. pkg. caramels, unwrapped
14-oz. can sweetened condensed milk
1 c. chopped pecans

Prepare cake according to package directions; pour 2 cups of batter into a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes; set aside. In a saucepan, melt margarine and caramels; remove from heat. Add milk; stir well. Pour over cake; spread remaining cake batter over caramel mixture. Sprinkle with pecans; bake for an additional 30 minutes. Cool before serving. Makes 15 servings.

 

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Shortcut Recipe Round-Up Winners!

 SHORTCUT INGREDIENT
RECIPE ROUND-UP 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!

Family Movie Night Taco Ring
from A Sweet & Simple Life

 

Shortcut Cheese Danish
from The Country Cook

 

Out of the Box Recipe Collection - 11 in all!
from Mrs. Happy Homemaker

 

Poppyseed Garden Pasta Salad
from It's Not Just About the Recipe...

 

Fake It 'Til You Make It Taco Dip
from Not Quite the Farmer's Daughter

 

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!

What's YOUR Favorite Shortcut?

While we all love homemade flavor, sometimes our busy schedules don't allow us to make everything from scratch. It's these times that we're so thankful for refrigerated pie crust, flavorful ready-made sauces, quick cake mixes and so many more shortcut ingredients.

Always on hand in our pantry, they're part of some of our most-requested recipes, like the rich and chocolatey cake below. We're betting that some of YOU have delicious dishes that put these shortcuts to work too!

 So tell us...

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

 

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Here's one of our favorites from Simple Shortcut Recipes, a brand new cookbook filled with new and tasty ways to use shortcut ingredients!
Visit our Menu of the Week for 6 MORE recipes from this cookbook.

Best & Easiest Chocolate Cake Ever
 Lori Nash of Saint Peters, Missouri sent us this super-simple cake recipe. She writes, "A wonderful friend shared this awesome recipe with me when she made it for my birthday. It’s amazing...and it doesn’t use any oil or eggs!" Be sure to get the cook & serve pudding mix...the instant mix won't give you the same fudgy results.

3.4-oz. pkg. cook & serve chocolate
    pudding mix
2 c. milk
18-1/4 oz. pkg. chocolate cake mix
12-oz. pkg. semi-sweet or milk
    chocolate chips
1 c. pecan halves

Lightly grease a 13"x9" baking pan with non-stick vegetable spray. Prepare chocolate pudding mix according to package directions using milk. Pour dry cake mix into a bowl; slowly add pudding, stirring constantly to prevent clumping. Batter will be sticky. Spread into prepared pan. Sprinkle with chocolate chips and pecans. Bake at 350 degrees for 45 to 48 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before serving. Serves 16.

 

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 SATURDAY 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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Keeping Our Menu Simple This Week!

For all those hurry-up times that demand dinner in a dash, last-minute bake-sale goodies or quick snacks for hungry guests, you need to have a cookbook in your collection that always comes to the rescue!

While we can never have too many quick & easy recipes, we really love those keeping a few grocery-store convenience items on hand to get meals ready in a flash. We wanted to gather all of our favorite recipes using these ingredients to share...that's how Simple Shortcut Recipes was born!

We've selected 6 recipes from this brand new (and already nationally bestselling!) cookbook for our latest Menu of the Week...you can mix & match 'em 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 Simple Shortcut Recipes!

 

Flaky Ham & Egg Bake
Thanks to Donna Healy of Mountain Home, Idaho for sharing this family-favorite recipe. She writes, "I made this for my kids when they were little. They’re all grown up now, but when they come to visit it’s always requested!"

8-oz. tube refrigerated crescent rolls
6 eggs, beaten
1/2 c. mushrooms, chopped
1 c. cooked ham, chopped
1-1/2 c. shredded Cheddar cheese

Lightly spray a 9" pie plate with non-stick vegetable spray. In a single layer, arrange unrolled crescents in pie plate, pressing seams together. Pour eggs over top. Sprinkle with mushrooms, ham and cheese. Bake, uncovered, at 375 degrees for 15 to 18 minutes, until golden. Serves 6.

 

Soda Bread
Anita Mullins of Eldridge, Missouri shared this sweet and oh-so-simple bread recipe with us. She writes, "My mother gave me this recipe. I couldn’t believe it would taste good, but it does...and it’s so simple! Great with butter or honey."

3 c. self-rising flour
1/4 c. sugar
12-oz. can lemon-lime soda or ginger ale

Mix all ingredients together in a bowl. Pour into a greased 9"x5" loaf pan. Bake at 350 degrees for one hour. Makes one loaf.

 

Rainy-Day Meatball Stew
This slow-cooker recipe was shared with us by Tina Dillon of Parma, Ohio. She writes, "This meal has been in my recipe box for years. We love it with crusty bread...it’s all you need!"

3 potatoes, peeled and cubed
16-oz. pkg. frozen sliced carrots
1 onion, chopped
3 stalks celery, sliced
12-oz. pkg. frozen meatballs
10-3/4 oz. can tomato soup
10-1/2 oz. can beef gravy
1 c. water
1.35-oz. pkg. onion soup mix
2 t. beef bouillon granules

Place vegetables and meatballs in a slow cooker. In a bowl, whisk together remaining ingredients; pour over vegetables and meatballs. Cover and cook on low for 8 to 10 hours, or until vegetables are tender. Serves 6.

 

Mama’s Lazy-Day Stuffed Cabbage
This family recipe comes from Deb Elliott of Cottonwood, California. She writes, "My dad’s mom was Polish, so we grew up eating lots of Polish food. My mom, on the other hand, was into casseroles. So one day my dad said he was hankering for stuffed cabbage and this is what she came up with. It’s yummy. Try it with buttered Italian or rye bread!"

1-1/2 lbs. ground beef
8-oz. can sliced mushrooms, drained
1/2 lb. bacon
1 sweet onion, chopped
1 c. instant rice, uncooked
1 head cabbage, shredded and divided
1-3/4 c. spaghetti sauce
1/4 c. water
salt, pepper and salt-free seasoning blend to taste
1 c. shredded mozzarella cheese

In a skillet over medium-high heat, brown beef with mushrooms; drain and set aside. In the same skillet, cook bacon until crisp, reserving drippings; set aside. Sauté onion and uncooked rice in drippings until onion is translucent. Place half the cabbage in a buttered 11"x 9" baking pan. Spoon rice mixture over top, followed by crumbled bacon and beef mixture. Top with remaining cabbage. Mix spaghetti sauce with water; drizzle over top. Sprinkle with seasonings. Bake, uncovered, at 375 degrees for 50 minutes. Remove from oven; sprinkle with cheese and bake 10 minutes longer, or until cheese is melted. Serves 6 to 8.

 

Easy Hummus Pinwheels
Thanks to busy mom, Jill Ball of Highland, Utah, for sharing this recipe. She writes, "With four school-aged children I am always looking for easy, healthy sack lunch ideas. My children love this recipe. It’s high in protein and low in fat!"

15-oz. can garbanzo beans, drained
1 T. olive oil
2 t. ground cumin
1/4 c. green olives with pimentos
10-1/2 oz. pkg. 8-inch flour tortillas

Place all ingredients except tortillas in a food processor. Process on low speed until well blended. Spread mixture evenly over tortillas. Roll tortillas jelly-roll style; cut into one-inch pieces. Serves 8 to 10.

 

Simple Fruit Cobbler
This cobbler, shared by Nancy Grossi of Novato, California, is a simple recipe to keep on hand for your favorite fruit. She writes, "Always a favorite on our farm, this dessert is also great for dinner parties because you can prepare it ahead of time. When you sit down to eat, just pop it in the oven and by the time the meal is finished, you’ll have a warm, delicious dessert to serve your guests!"

1/2 c. long-cooking oats, uncooked
1 c. biscuit baking mix
1/4 c. brown sugar, packed
1/2 t. cinnamon
1/4 c. butter
6 c. frozen mixed fruit
1/4 c. sugar
Optional: vanilla ice cream

In a bowl, combine oats, baking mix, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside. In an ungreased 2-quart casserole dish, layer fruit; sprinkle evenly with sugar. Crumble oat mixture evenly over fruit. Bake at 350 degrees for 45 minutes, or until hot and bubbly. Top individual servings with ice cream, if desired. Serves 8 to 10.

 

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add it to your cookbook collection? Click below!

 

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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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An Economical Menu This Week

When we were kids, our moms always seemed to know the thrifitest ways to fix delicious meals that everyone loved. Some of those dollar-stretching secrets come in handy today and they were the inspiration for our cookbook, Dinners on a Dime!

In addition to featuring economical main dish, side and dessert recipes, it has chapters for crowd-pleasing dishes, slow-cooker favorites and pantry staples you can make yourself! In our latest Menu of the Week, we'll share 6 recipes from this cookbook that you can mix & match all week long. They're sure to save you at the grocery store, but you'll never sacrifice flavor!  

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 Dinners on a Dime!

Sour Cream Chicken Rolls
Joanne Wilson of Roselle Park, New Jersey shared this recipe with us. She writes, "My friend shared this recipe with me many years ago. I still request it whenever she asks me over for dinner. It is simple, yummy and makes a nice presentation. The chicken even makes a delicious cold sandwich the next day...give it a try!"

4 boneless, skinless chicken breasts
16-oz. container sour cream
6-oz. pkg. herb-flavored stuffing mix, crushed
6-oz. pkg. long-grain and wild rice, cooked

Place chicken breasts between 2 pieces of plastic wrap; pound to flatten slightly. Brush sour cream over chicken, coating both sides well. Dip into stuffing mix, coating both sides. Discard any remaining stuffing mix. Roll up chicken; secure each roll with a toothpick. Place in a 9"x9" baking pan that has been sprayed with non-stick vegetable spray; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil; bake for another 15 minutes, or until chicken is cooked through. Slice rolls across into spirals. Serve over cooked rice. Makes 4 servings.

 

Black Bean Soup
Deanna Bridges of West Des Moines, Iowa shared this recipe with us...she recommends garnishing with thin slices of lemon, if you like.

1 T. oil
1 c. onion, chopped
2 cloves garlic, minced
2 15-oz. cans black beans, drained, rinsed and divided
14-oz. can stewed tomatoes, chopped
4-oz. can chopped green chiles
10-1/2 oz. can chicken broth
1/2 c. water
1-1/2 t. ground cumin
1/8 t. cayenne pepper
1 T. lemon juice
Garnish: sour cream

Heat oil in a soup pot over medium heat; sauté onion and garlic until golden. Place one cup beans in a small bowl; mash with a potato masher. Add mashed beans to soup pot along with remaining beans, tomatoes, chiles, broth, water and spices. Stir well and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from heat; stir in lemon juice. Serve bowls of soup topped with dollops of sour cream. Makes 4 to 6 servings.

 

Spicy Carrot French Fries
Kelly Gray of Weston, West Virginia shared this recipe with us. She writes, "My children didn’t know until they were almost grown that this dish was healthy for you, or even that it was a vegetable! The sweet flavor that comes from roasting root vegetables, mixed with the spicy seasonings, is unusual and delicious."

2 lbs. carrots, peeled and cut into matchsticks
4 T. olive oil, divided
1 T. seasoned salt
2 t. ground cumin
1 t. chili powder
1 t. pepper
Garnish: ranch salad dressing

Place carrots in a plastic zipping bag. Sprinkle with 3 tablespoons oil and seasonings; toss to coat. Drizzle remaining oil over a baking sheet; place carrots in a single layer on sheet. Bake, uncovered, at 425 degrees for 25 to 35 minutes, until carrots are golden. Serve with salad dressing for dipping. Makes 4 to 6 servings.

 

Cheesy Redskin Potatoes
Lisa Hack Sanders of Shoals, Indiana shared this slow-cooker recipe with us. She recommends turning any leftovers into a yummy soup...just reheat with a little milk!

8 c. redskin potatoes, cubed
1 c. cottage cheese
3/4 c. sour cream
1 T. dried, minced onion
3 cloves garlic, minced
1/2 t. salt
8-oz. pkg. finely shredded Cheddar cheese

Place potatoes in a slow cooker; set aside. Combine cottage cheese, sour cream, onion, garlic and salt in a blender or food processor; process until smooth. Pour over potatoes; top with shredded cheese and stir to mix. Cover and cook on low setting for 5 to 6 hours, until potatoes are tender. Stir again before serving. Serves 8 to 10.

 

Mom’s BBQ Beef for a Crowd
Laurie Wilson of Fort Wayne, Indiana shared this large-quantity recipe with us. She writes, "My grandparents used to live down the road and my mother would always make these sandwiches when they came to visit. Mom passed away last year, but I have such fond memories when I make this easy and delicious slow-cooker recipe."

1 c. onion, chopped
2 T. butter
4 lbs. ground beef
14-oz. bottle catsup
1 c. water
1/2 c. celery, chopped
1/4 c. lemon juice
2 T. cider vinegar
2 T. brown sugar, packed
1 T. Worcestershire sauce
1 T. salt
1 t. dry mustard
30 to 40 sandwich buns, split

In a skillet, sauté onion in butter. Add beef and cook until browned; drain. Spoon beef mixture into a slow cooker; stir in remaining ingredients except buns. Cover and cook on low setting for 3 to 4 hours. Spoon onto buns to serve. Makes 30 to 40 sandwiches.

 

Luscious Lemon Bars
Jennifer McChrystal of Seaside, California shared this family recipe with us. She writes, "These are the best lemon bars I’ve ever tasted. They package and ship well too. They are the same lemon bars my great-grandmother used to make for my father when he was in Vietnam. His fellow soldiers memorized her address...they knew whenever they saw that address on a package for my dad that something delicious was inside! Now I send the very same lemon bars to my husband when he is deployed overseas."

2-1/4 c. all-purpose flour, divided
1/2 c. powdered sugar
1 c. butter
4 eggs, beaten
1/4 c. lemon juice
2 c. sugar
1 t. baking powder

Mix 2 cups flour, powdered sugar and butter; press into a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes; cool. Whisk eggs and lemon juice together. Sift sugar, remaining flour and baking powder; mix with egg mixture. Pour over baked crust and return to oven. Bake for an additional 25 minutes. Cool and cut into squares. Makes 16.

 

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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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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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Share these winning recipes with a friend!

Rounding up Quick & Easy Dinners!

Yesterday, we asked some of your what the topic of
today's Recipe Round-Up should be and
Quick & Easy Dinners was the favorite!

That works out perfectly for two reasons:

1. We can ALWAYS use a new quick & easy dinner, right?

2. This week, the eBook version of our full-size cookbook,
Speedy Suppers is on sale for just 99 CENTS!

It's a great deal and so easy...just visit our landing page, select your reader and you'll have this entire 224-page cookbook in no time! As always, even if you don't have an eBook reader, you can still enjoy this special deal! Download one of the free reading apps from Amazon or Barnes & Noble and it's like having an eBook reader right in your computer!

 

So tell us...

What are YOUR favorite QUICK & EASY DINNER recipes?
Share 'em all in today's Recipe Round-Up!

 

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 Here's one of our favorites from the cookbook
we mentioned above, Speedy Suppers!

Crunchy Ranch Chicken
Marla Caldwell of Forest, Indiana shared this quick & easy dinner recipe with us. She sums it up when she writes, "Simply mix, dip, cook…what a kid pleaser!" Grown-ups love it too!  

8-1/2 oz. pkg. cornbread
    muffin mix
1-oz. pkg. ranch salad
    dressing mix
1 c. milk
6 boneless, skinless
    chicken breasts
2 T. oil

Combine cornbread mix and salad dressing mix in a large plastic zipping bag; set aside. Pour milk into a shallow bowl. Dip chicken into milk; place in cornbread mixture and shake to coat. Heat oil in a large skillet over medium heat. Add chicken; cook until golden on both sides, about 6 to 7 minutes per side, or until juices run clear. 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 QUICK & EASY DINNER recipes below
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Serving Up a Hearty Menu This Week!

We all love serving up a meal that really hits the spot and in everyone's recipe box, you'll find a go-to recipe (or a few!) that home cooks know will do the trick.

This week's Menu of the Week is filled with recipes that'll really stick to their ribs and make you a household hero for the day...they're all from our cookbook, 101 Hearty Recipes. Filled with a flavorful variety of dishes for any occasion, each recipe is accompanied by a full-color photo...you'll know just what to expect!

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  101 Hearty Recipes!

 

Aunt Louise’s Salad
Virginia Craven of Denton, Texas shared this recipe with us. She writes, "My Aunt Louise is a wonderful self-taught southern cook. In her eighties, she still entertains and is our family’s inspiration in the kitchen!"

8 c. salad greens, torn
12 slices bacon, crisply cooked
    and crumbled
1 c. crumbled blue or
    feta cheese
10-oz. pkg. frozen peas,
    thawed
3/4 to 1 c. sweetened dried
    cranberries
1/2 c. green onions, chopped
1 c. whole cashews

Mix salad greens in a serving bowl. Arrange remaining ingredients except cashews in a pie shape to cover greens. Cover and chill until serving time. Toss salad with desired amount of Balsamic Dressing; sprinkle cashews on top and serve with additional dressing on the side. Serves 10 to 12.

Balsamic Dressing:

1 c. balsamic vinegar
1/2 c. maple syrup
1/4 c. green onions, minced
2 t. seasoned salt
2 t. seasoned pepper
1/2 t. garlic, minced
2-1/2 c. olive oil

Combine all ingredients in a food processor. Process until smooth.

 

Cornbread Chicken Pot Pie
Roberta Valella of Minot, North Dakota shared this recipe with us. She writes, "I made this pot pie when I was out of biscuit baking mix. All I had were two boxes of cornbread mix for a topping. It was a smashing success!"

4 boneless, skinless
    chicken breasts,
    cooked and cubed
2 10-3/4 oz. cans cream
    of chicken soup
16-oz. container sour cream
pepper to taste
1 t. dried basil
16-oz. pkg. frozen mixed
    vegetables
2 8-1/2 oz. pkgs.
    cornbread mix
1 c. shredded Cheddar cheese

Evenly arrange chicken in a greased 13"x9" baking pan. In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes. Serves 4 to 6.

 

Open-Faced Lone Star Burgers
Longtime member of our Gooseberry Patch family, Angie Venable shared this recipe with us. She says, "I first saw a chicken version of this recipe on the cover of a magazine. I decided to make it with burgers instead. Yum!"

1/4 c. onion, chopped
2 cloves garlic, minced
1/4 t. dried thyme
1-1/2 c. shredded Colby Jack
    cheese, divided
1-1/2 lbs. ground beef
6 slices frozen garlic Texas toast
8-oz. can tomato sauce
1 T. brown sugar, packed
1 t. Worcestershire sauce
1 t. steak sauce

In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef over top and mix well. Form into 6 oval-shaped patties. In a large skillet, cook patties over medium heat for 5 to 6 minutes per side, to desired doneness. Meanwhile, prepare toast according to package directions. Drain patties; set aside and keep warm. Add remaining ingredients to the skillet. Bring to a boil; cook and stir for 2 minutes, or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast. Makes 6 servings.

 

Dark Chocolate Pecan Pie
This recipe was shared by Rita Morgan of Pueblo, Colorado. She writes, "Decadent, rich and fantastic! My husband always saves room for dessert when this is on the menu."

1-1/2 c. pecan halves
1-1/2 c. dark chocolate chips
1 T. all-purpose flour
1/2 c. butter, softened
1/2 c. light brown sugar, packed
3 eggs
1/2 c. dark corn syrup
2 t. vanilla extract
1/4 t. salt
9-inch pie crust, baked
Garnish: whipped topping

In a bowl, stir together pecans, chocolate chips and flour; set aside. In another bowl, beat butter and brown sugar until well blended. Beat in eggs, one at a time. Mix in corn syrup, vanilla and salt, just until blended. Stir in pecan mixture. Pour into baked pie crust. Bake at 325 degrees for 55 to 60 minutes, until a toothpick inserted in center comes out with just melted chocolate. Center will set as it cools. Cool on a wire rack. Chill until serving time. Garnish with whipped topping. Makes 8 servings.

 

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Want to learn more about 101 Hearty Recipes or
add it to your cookbook collection? Click below!

 

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Help! It's a Dinner Emergency!

We've all found ourselves in this situation...you've had a busy day and were planning on throwing something together for your equally busy family.

But wait - company's coming at the last minute!

When you find yourself crunched for time and want to fix something that's simple but impressive, we call that a DINNER EMERGENCY!

This week, we're rounding up recipes that can come to the resuce, so tell us...

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

 

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Here's one of our favorites from Fast-Fix Meals.
With just 3 ingredients, it's easy for this dish to rescue dinner!

Stuffed Chicken Breasts
Ursala Armstrong of Odenville, Alabama shared this rescue recipe with us. She writes, "Simple yet elegant...good enough for drop-in guests! Grill some asparagus spears along with the chicken for a simple side."

4 boneless, skinless
    chicken breasts
8-oz. container
    garlic & herb cream
    cheese spread
8 slices bacon

Flatten chicken breasts between wax paper. Spread each chicken breast with cream cheese and roll up. Wrap 2 slices bacon around each roll; secure with toothpicks. Place on a grill or in a grill pan over medium heat. Cook, turning occasionally, until golden and chicken juices run clear, about 20 to 25 minutes. Serves 4.

 

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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30 Minutes from Stove to Table!

This week's Menu of the Week comes from our cookbook, Fast-Fix Meals! With recipes that are ready in a jiffy, but still have the homestyle flavors you love, it's bound to become your new best friend in the kitchen.

The recipes our contributors shared with us for this cookbook cover every meal of the day so Fast-Fix Meals will always come in handy. The best part is that they all go from stove to table in 30 minutes or less!

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  Fast-Fix Meals !

 

Parmesan Zucchini Sticks
Marion Sundberg of Ramona, California share this recipe with us. She writes this serving suggestion, "Serve instead of French fries alongside cheeseburgers...kids will gobble them up!" We like serving them as an easy appetizer too!

1 egg
1/2 c. Italian-flavored dry bread crumbs
1/2 c. grated Parmesan cheese
1 t. dried thyme
1/2 t. pepper
4 zucchini, quartered lengthwise
Garnish: ranch salad dressing

Whisk egg in a shallow bowl; set aside. Mix bread crumbs, cheese, thyme and pepper in a separate bowl. Dip zucchini into egg and then into crumb mixture. Place on a baking sheet sprayed with non-stick vegetable spray. Bake at 450 degrees for 20 to 25 minutes, until tender. Serve with ranch salad dressing or your favorite dipping sauce. Serves 4. 

 

Cobb Salad Subs
This recipe from Jo Ann's kitchen combines the flavors of our favorite salad into a hearty sandwich...the avocado dressing really pulls it all together, but you could also use blue cheese dressing or your favorite!

1-1/3 c. cooked chicken, diced
2 roma tomatoes, diced
4 slices bacon, crisply cooked and crumbled
1/2 c. crumbled blue cheese
2 eggs, hard-boiled, peeled and diced
4 submarine buns, split and toasted
4 leaves lettuce

Combine all ingredients except buns and lettuce. Drizzle with Avocado Dressing and toss to coat. Spoon mixture over bottom halves of buns; add lettuce leaves and top halves of buns. Makes 4 sandwiches.

Avocado Dressing:

3 T. olive oil
1 T. white wine vinegar
1 t. Dijon mustard
1/2 t. salt
1/2 t. pepper
1 avocado, pitted, peeled and diced

Combine all ingredients except avocado; whisk until well blended. Stir in avocado. 

 

Chicken Turnovers
This quick & comforting recipe was shared with us by Angela Bettencourt of Mukilteo, Washington. She writes, "This is one of the most requested recipes in our family of five hungry boys...a 13-year-old and four (yes, quadruplets!) 10-year-olds. It is definitely comfort food and we hope everyone who tries it will enjoy it! I double this recipe to feed my hungry crew." Thanks again for sharing it, Angela!

4 c. cooked chicken, cubed
8-oz. pkg. cream cheese, softened
1/2 c. milk
1 T. onion, minced
1 t. salt
1/8 t. pepper
2  8-oz. tubes refrigerated crescent rolls
1 T. margarine, melted
3/4 c. grated Parmesan cheese
2  10-3/4 oz. cans cream of chicken soup
2/3 c. milk

Blend chicken, cream cheese, milk, onion, salt and pepper; set aside. Separate each tube of crescent rolls into 4 rectangles; press to seal perforations. Spoon 1/2 cup chicken mixture into center of each rectangle; pull up corners to form a triangle and press to seal. Place turnovers on an ungreased baking sheet. Brush tops with margarine; sprinkle with Parmesan. Bake, uncovered, at 350 degrees for 20 to 25 minutes, or until golden. While turnovers are baking, combine soup and milk in a saucepan; heat until bubbly. Spoon soup mixture over turnovers. Serves 4 to 6. 

 

Aunt Joan’s Broccoli-Cheese Soup
Longtime contributor, Krysti Hilfiger of Covington, Pennsylvania shared this family recipe with us. She writes, "When I was young, I loved this soup so much that my aunt always had it bubbling on the stove when I came to stay. It’s still oh-so satisfying!"

1/2 c. water
10-oz. pkg. frozen chopped broccoli
1 T. onion, minced
10-3/4 oz. can cream of chicken soup
1 c. milk
1 c. shredded Cheddar cheese
1/8 t. pepper

In a medium saucepan over medium heat, bring water to a boil. Add broccoli and onion. Cover and simmer for 5 minutes, or until broccoli is tender; do not drain. Stir in soup, milk, cheese and pepper. Cook and stir about 4 minutes, or until heated through. Serves 4.

 

Millionaire Brownies
Mary Nguyen of Oklahoma City, Oklahoma writes, "These are the very best brownies I had ever had...they’re a big hit with my family too!" We love the flavor and that they start with a mix! Thanks for sharing the recipe with us, Mary!

18-1/4 oz. pkg. chocolate fudge cake mix
1 c. evaporated milk, divided
3/4 c. butter, softened
14-oz. pkg. caramels, unwrapped
1-1/2 c. semi-sweet chocolate chips
1-1/2 c. chopped pecans

Stir dry cake mix, 2/3 cup evaporated milk and butter until moistened. Spread half the mixture in the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 8 minutes; cool. Heat caramels and remaining evaporated milk in a small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle brownies with chocolate chips; drizzle with caramel mixture. Top with pecans. Spread remaining batter over top. Bake at 350 degrees for 18 to 20 minutes. Cool completely before cutting. Makes 2 dozen.

 

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Visit the Cookbook of the Week feature for Fast-Fix Meals and get an extra recipe for Kim's Peach Cobbler...take a peek inside the book as well.

Ready to add Fast-Fix Meals to your cookbook collection?
Click below!

 

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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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Want to learn more about Mom's Very Best Recipes or
add it to your cookbook collection? Click below!

 

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Free eBook Alert!

Our eBook, Quick & Easy Family Dinners,
is FREE this week only!

Just in case you missed the link on our Page on Facebook, click the book below to visit our landing page. Choose your eReader and you'll be able to download it in seconds!

Don't have an eReader? That's okay...you can still get a copy!
Download one of the free reading apps from Amazon
or Barnes & Noble and it's like having an eBook reader
right in your computer!

 

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Be sure to tell your friends about this great deal!

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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Link up your favorite recipe for a SKILLET MEAL below
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Special Savings + Recipe Round-Up!

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

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

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

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

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

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

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

 

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

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

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

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

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

 

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Link up your favorite INEXPENSIVE recipes below
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Menu of the Week Starts TODAY!

Today, we're excited to share the first post in
a brand new blog series...Menu of the Week!

 

In case you missed our sneak peek last week, here's how it'll work. Each Monday, we'll select a sampling of recipes from a featured cookbook and share them with you.

Sometimes they'll work together, but other times (like this week) they'll be dishes picked to inspire you all week long!

 

This week's featured cookbook is one that's arriving in stores this week, Rush-Hour Recipes. The selected recipes below all have one thing in common: they'll all simplify your family's mealtime!

Mini Chicken Pot Pies
This recipe appears in the 5-Ingredient Favorites chapter of Rush-Hour Recipes and it makes a speedy meal on a busy night, thanks to one of our favorite timesavers, refrigerated biscuits! Big thanks to Amy Hunt of Traphill, North Carolina for sharing this recipe with us.

7-1/2 oz. tube refrigerated biscuits
1 c. cooked chicken, diced
10-3/4 oz. can cream of chicken soup
2/3 c. shredded sharp Cheddar cheese
salt and pepper to taste

Spray 8 to 10 muffin cups with non-stick vegetable spray. Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides. In a bowl, combine remaining ingredients; stir until well blended. Spoon chicken mixture into biscuit cups, filling about 3/4 full. Bake at 350 degrees for 10 to 15 minutes, until biscuites are golden. Makes 4 to 5 servings, 2 pot pies each.

 

Deep Dish Skillet Pizza
You'll find this recipe in the One-Dish Dinners chapter and it's one of Vickie's favorites already. It starts with the easiest crust -- frozen bread dough! -- and it was shared with us by Linda Kilgore of Kittanning, Pennsylvania. She writes that it's actually her husband's recipe. He whipped it together for dinner one night and now it's the only one her family wants to eat...it really is delicious!

1 loaf frozen bread dough, thawed
1 to 2  15-oz. jars pizza sauce
1/2 lb. ground pork sausage, browned and drained
5-oz. pkg. sliced pepperoni
1/2 c. sliced mushrooms
1/2 c. green pepper, sliced
Italian seasoning to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheese on top. Bake at 425 degres for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.

 

Best-Ever Shredded Beef Tacos
This week's last recipe comes from the chapter called Slow Cookers to the Rescue and it was shared with us by Kathy Lowe of Orem, Utah. She writes, "Two for one! The first night, I make tacos with this recipe. The second night, I add barbecue sauce to the remaining beef and make babecue beef sandwiches. Delicious made with boneless pork or chicken too!" For extra time-saving, you could mix up the seasoning blend the night before and then just pour over your roast in the morning.

3 to 5-lb. beef chuck roast
1 c. water
1/2 red onion, chopped
3 cloves garlic, chopped
1 T. cayenne pepper
2 t. ground cumin
2 t. dried oregano
1 t. pepper
1/4 c. oil
taco shells or tortillas
Garnish: favorite toppings

Place roast in a slow cooker; add water and set aside. In a blender, combine onion, garlic, spices and oil. Process until well mixed and pour over roast. Cover and cook on high settng for 6 to 7 hours, until roast is tender. Break roast apart with a fork. Reduce setting to low; cover and cook an additional hour. To serve, spoon into taco shells or tortillas; garnish as desired. Serves 6 to 10.

 

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Want to learn more about Rush-Hour Recipes or
add it to your cookbook collection? Click below!

 

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In the Mood to Bake?

As the holidays draw closer, we know we'll be spending at least a few days baking up goodies to share with family, friends and folks who've been extra nice all year long. Maybe you have the same plans, or are headed to a cookie swap this year? If so, this week's Cookbook of the Week couldn't have come at a better time.

Say hello to...

Christmas Cookies!

 

Let's take a look at the chapters inside...

When we were gathering all of our favorite cookie recipes from cooks just like you, we wanted to make sure we covered all of your favorite types of treats - Frost-Kissed Cut-Outs, Razzle-Dazzle Drop Cookies, and A Blizzard of Bar Cookies.

We also selected some of those picture perfect ones that you save for the most special folks...you'll find those in the chapter called Sugar-Plum Perfect Cookies.

When creating Christmas Cookies, we aimed to include recipes for every skill level and for folks who don't have hours to spend on cookies, but still want to whip something quick to share. You'll find these in the chapter called Snow Kidding...it's filled with cookies that are so quick, you won't believe it!

Candy Cane Lane covers sweet confections and Very Merry Mixes features gifts for giving...they'll bake up fresh goodies and think of YOU! These chapters are both filled with terrific ideas for teachers and coaches...you'll be all set!

Here's a quickie recipe that starts with a mix...
maybe it'll ease you into the baking mood!

Chocolate-Cherry Bars
This black-forest inspired recipe was shared with us by Maylene Anderson of Webster City, Iowa. She writes, "What could possibly be better than chocolate and cherries? Make these bars to share with friends, but keep a few for yourself too!" 

18-1/2 oz. pkg. devil’s food cake mix
21-oz. can cherry pie filling
1 t. almond extract

Mix together all ingredients; spread in a greased 13"x9" baking pan. Bake at 350 degrees for about 25 to 35 minutes, until top springs back when touched. Spread with Chocolate Frosting while still warm; cut into bars. Makes 2-1/2 to 3 dozen.

Chocolate Frosting:

1 c. sugar
1/3 c. milk
5 T. margarine
1 c. semi-sweet chocolate chips

Combine sugar, milk and margarine in a saucepan. Bring to a boil; boil for one minute, stirring constantly. Remove from heat; stir in chocolate chips until melted.

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When you're all ready to give some treats to share,
Christmas Cookies has some finishing touches to make
your packages extra special: GIFT TAGS!

There are a few at the end of each chapter...
click the images above to view them larger!

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Ready in a Flash!

This week, we're celebrating our cookbook, Quick & Easy Christmas.
One of the things we KNOW you're gonna love about it is all the recipes
that are ready in 30 minutes or less! With your time in the kitchen cut down,
you'll have plenty of time for everything else this holiday season,
but why wait until then to make a meal in a flash?

Today's Recipe Round-Up is all about those super-quick dishes we rely on
when time is short and the schedule's full, so tell us...

What's YOUR favorite recipe that's
READY IN 30 MINUTES OR LESS? 
Share 'em all in today's Recipe Round-Up!

Here's one to inspire you from Quick & Easy Christmas,
our  Cookbook of the Week !

4-Ingredient Breakfast Pizza

My mother-in-law makes this every Christmas morning. For a change, substitute real bacon bits for the sausage...or even use both!

2  8-oz. tubes refrigerated crescent rolls
2 eggs, beaten
7-oz. pkg. heat & serve pork breakfast sausage, sliced
1 c. shredded Cheddar cheese

Arrange crescent rolls in a rectangle on a lightly greased baking sheet, pinching seams to seal. Spread eggs over crescent rolls. Sprinkle sausage and cheese over top. Bake at 375 degrees for 15 to 20 minutes, until eggs are set and crust in golden. Makes 12 servings.

 

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Link up your 30-MINUTES-OR-LESS recipe below
and, if you're joining this hop, link back
here by using the handy button below.

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

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