Gooseberry Patch

Rounding Up for this Weekend!

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

So tell us...

 

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

 

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

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

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

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

 

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Take a Trip Around the World!

So many of our favorite dishes have been inspired by international flavors! We love making up stir-fry recipes as we go along, spicing things up with a Mexican meal and enjoying Italian comfort food at its best.

Whether it's as simple as adding salsa to chicken or something more adventurous, tell us...

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

 

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Here's one of our favorites from 101 Easy, Everyday Recipes. ..visit our
Recipes page for lots more recipes from this cookbook.

Asian Chicken Wraps
Lisa Stanish from Houston, Texas shared this recipe with us. She writes, "These wraps are very easy to prepare after a long day at work. They're so much tastier than fast food and just as quick!"

2 boneless, skinless chicken
    breasts, cooked
    and shredded
2/3 c. General Tso’s sauce
1/4 c. teriyaki sauce
4 10-inch flour tortillas
10-oz. pkg. romaine and
    cabbage salad mix
1/2 c. carrot, peeled
    and shredded
1/4 c. sliced almonds
2 T. chow mein noodles

Combine chicken and sauces in a skillet. Cook over medium heat until heated through; remove from heat. Divide ingredients evenly on each tortilla, beginning with salad mix, carrot, chicken mixture, almonds and ending with chow mein noodles. Roll up burrito style. Makes 4 servings.

 

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Share Your Easy Appetizers!

With Mother's Day this weekend, the end of the school year coming up and summer just a few weeks away, we know that your calendar is filling up with celebrations with family & friends. No one wants to arrive to a party empty handed and, when it comes to appetizers, there's always room for more.

 So tell us...

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

 

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Here's one of our favorites from Church Suppers. ..visit our
Menu of the Week for 6 MORE recipes from this cookbook.

Strawberry Fruit Dip
Marsha Dixon of Bella Vista, Arkansas shared this yummy (and easy!) recipe with us. Pair it up with your favorite fresh fruit and you're ready to celebrate! Marsha writes, "This recipe is always a smash hit at the annual ladies' luncheon that I have with the women of my church...a Mothers' Day must-have."

8-oz. pkg. strawberry-flavored
    cream cheese, softened
2 T. strawberry preserves
8-oz. container frozen whipped
    topping, thawed
7-oz. jar marshmallow creme
assorted fresh fruit, sliced

Beat together cream cheese and preserves until well blended. Fold in whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit. Makes 4 cups.

 

 

 

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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.

 

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with SHORTCUT INGREDIENTS below
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A Market-Fresh Recipe Round-Up!

Here in Ohio, we're just getting starting to get veggie starts in the ground, but we know the days of homegrown tomatoes, zucchini and cucumbers aren't too far away. These fresh veggies and fruits have inspired some of our best-loved recipes...we know you must have a few winners stashed away too!

 So tell us...

What are YOUR favorite FRESH VEGGIE & FRUIT recipes?
Share 'em all in today's Recipe Round-Up!

 

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Here's one of our favorites from Farmers' Market Favorites..visit our
Menu of the Week for 6 MORE recipes from this cookbook.

Bruschetta Pizza
Madonna Alexander of Chicago, Illinois shared this recipe with us. She writes, "If you can, prepare the bruschetta mix early in the day. The longer the flavors blend, the better it tastes. You'll have some left over but that's okay. I made an omelet wtih this mix and it was awesome!" We love this recipe as a main dish, but cut your pieces smaller and it would make a tasty appetizer to share too.

10 roma tomatoes, chopped
5 to 6 cloves garlic, minced
2 T. fresh basil, chopped
1/2 red onion, finely chopped
1/4 c. plus 1 T. olive oil, divided
1/2 t. pepper
1/4 t. garlic salt
1/4 c. balsamic vinegar
13.8-oz. tube refrigerated pizza crust dough
1/2 c. pizza sauce
8-oz. pkg. shredded Italian-blend cheese
dried oregano to taste

In a large bowl, combine tomatoes, garlic, basil, onion, 1/4 cup oil, pepper, garlic salt and vinegar. Stir to blend; drain. Place pizza crust dough on an ungreased baking sheet. Spread with pizza sauce. Top with 1-1/2 to 2 cups tomato mixture. Sprinkle on cheese and oregano. Drizzle remaining oil over top. Bake according to pizza crust dough package directions. 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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Share Your Slow-Cooker Recipes!

This week, we've been celebrating our cookbook, 101 Slow-Cooker Recipes and today we're looking for YOUR tried & true recipes for this handy helper in the kitchen. Whether sweet or savory, for breakfast, dinnertime or parties, any recipe that simmers away in the slow cooker is welcome today!

 So tell us...

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

 

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Here's one of our favorites from 101 Slow-Cooker Recipes...visit our
Menu of the Week for 6 MORE recipes from this cookbook.

Colorado Pork Chops
Linda Wolfe from Westminster, Colorado shared her recipe with us. She writes, "These tasty pork chops feature all the flavors of your favorite Mexican restaurant!"

6 bone-in pork chops, 1-1/2 inches thick
15-oz. can chili beans with chili sauce
1-1/2 c. salsa
1 c. corn
Optional: green chiles to taste
cooked rice
Garnish: fresh cilantro

In a slow cooker, layer pork chops, beans, salsa, corn and chiles, if using. Cover and cook on low setting for 5 hours, or on high setting for 2-1/2 hours. Serve over cooked rice; garnish with cilantro.
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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Thinking Spring Yet?

We're not sure how the weather is in your neck of the woods, but our "springtime" has turned mighty cold here in Ohio...there were actually snow flurries yesterday in the northern part of the state! Brrr...

BUT, we know that warmer days are right around the corner, and we're sure that you're looking forward to them just as much as we are. So today, even though it doesn't feel much like Spring, we're hoping that your recipes will put us in a warmer state of mind.

 So tell us...

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

 

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Here's a light salad that you'll love, from our cookbook, Dinners on a Dime! Check out our Menu of the Week for 6 MORE recipes from this bestseller.

Dilly Cucumber Salad
This recipe was shared with us by Debra Holme, all the way from Victoria, Australia! She writes, "When I moved here to Australia, I brought along my Gooseberry Patch books. I absolutely love your books. They make me a bit homesick, but they are comforting to look at and read. I’ve introduced them to some of my new Aussie neighbors. I am happy to share this recipe with you." We love the recipe, Debra, and we're glad we could bring you a little flavor of home!

4 c. cucumbers, peeled
    and thinly sliced
3/4 c. sour cream
1 T. oil
1 t. sugar
1/2 t. garlic salt
1/2 t. salt
1/2 t. white vinegar
1/4 t. dill weed

Place cucumbers in a serving bowl. In a separate bowl, mix remaining ingredients except dill weed; add to cucumbers and toss to coat. Sprinkle dill weed over salad. Cover and refrigerate for at least one hour. Mix lightly before serving. Makes 5 to 6 servings.

 

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

 

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Gathering Up Easter Favorites!

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

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

 So tell us...

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

 

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

Sweet Ambrosia Salad

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

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

 

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

 

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Calling All Cakes & Pies!

Who doesn't love dessert? We sure do and we'll always have a soft spot for those family-favorite recipes that we've enjoyed for years. There's just no substitute for Mom's fudgy birthday cake and good old-fashioned cherry pie, still warm from the oven. Remember that impossibly high carrot cake or that perfect made-from-scratch lemon meringue? 

Whether they're recipes passed on from Mom or Grandma or whether they're your own creations, these blue-ribbon-worthy cakes & pies are what we're rounding up today.

 So tell us...

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

 

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  Here's one of our favorites from Sunday Dinner at Grandma's !

Strawberry Layer Cake
This blue-ribbon cake recipe was shared by Steven Wilson of Chesterfield, Virginia. He writes, "Spring was always a wonderful time of year growing up in North Carolina...it meant strawberry time. I remember going with Grandma to the strawberry farm to pick those huge, luscious red berries, often
eating as many as we put in the basket! She always used some of the fresh berries to make one of her delicious cakes to take to the Sunday night church social."

6-oz. pkg. strawberry gelatin mix
1/2 c. hot water
18-1/2 oz. pkg. white cake mix
2 T. all-purpose flour
1 c. strawberries, hulled and chopped
4 eggs

In a large bowl, dissolve dry gelatin mix in hot water; cool. Add dry cake mix, flour and strawberries; mix well. Add eggs, one at a time, beating slightly after each one. Pour batter into 3 greased 8" round cake pans. Bake at 350 degrees for 20 minutes, until cake tests done. Cool; assemble cake layers with Strawberry Frosting. Serves 12.

Strawberry Frosting:

1/4 c. butter, softened
3-3/4 to 5 c. powdered sugar
1/3 c. strawberries, hulled and finely chopped

Blend butter and powdered sugar together, adding sugar to desired consistency. Add strawberries; blend thoroughly.

 

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

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

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

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

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

 

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

 

 

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

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

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

 

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

 

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

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Rounding Up Meatless Meals!

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

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

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

 

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

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

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

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

 

We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!

 

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

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What Recipe Always Perks YOU Up?

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

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

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

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

 

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

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

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

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

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Treasure Hunting Today!

Today, we're looking for those treasures in your recipe box. You know the ones...the cards are worn and include years of splatters and smears, maybe they're even in Grandma's own handwriting.

While we're always up for trying something new, our love of old-fashioned recipes from days gone by is part of the reason Gooseberry Patch cookbooks are what they are today.

We've found that the recipes passed from Grandma and Mom are the heart of our kitchens and we'd love to hear about those that really take you back. So, tell us...

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

 

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Here's a recipe to inspire you from our nationally bestselling
cookbook, Farmhouse Kitchen...enjoy!

Old-Fashioned Rice Pudding
This recipe was shared with us by Gretchen Hickman of Galva, Illinois. She writes, "My grandmother was an excellent country cook...this recipe is hers." We love the nostalgic feeling that this recipe inspires combined with the modern convenience of the slow cooker...best of both worlds!

5 c. cooked rice
3 c. evaporated milk
1-1/3 c. brown sugar, packed
6 T. butter, softened
4 t. vanilla extract
1 to 2 t. nutmeg
6 eggs, beaten
1 to 2 c. raisins

Combine all ingredients; pour into a lightly greased slow cooker. Cover and cook on low setting for 4 to 6 hours, or on high setting for one to 2 hours. Stir after first 30 minutes. Serves 4 to 6.

We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!

 

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

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Rounding Up Valentine's Recipes!

With Valentine's Day coming up next week, we thought we'd devote this week's Recipe Round-Up to treats that you'll share with your sweeties. Could be a special breakfast treat to enjoy, a heart-shaped lunch, a romantic dinner for two or any recipe that shows you love them. So, tell us...

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

 

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Here's a recipe to inspire you from our cookbook, Church Suppers...enjoy!

Razz-Ma-Tazz Bars
This recipe was shared by Kimberly Hancock from Murrieta, California...the ribbon of raspberry makes them extra special!

1/2 c. butter
2 c. white chocolate
    chips, divided
2 eggs
1/2 c. sugar
1 c. all-purpose flour
1/2 t. salt
1/2 t. almond extract
1/2 c. seedless
    raspberry jam
1/4 c. sliced almonds,
    toasted

Melt butter in a large microwave-safe bowl on high setting for one minute; stir. Add one cup chocolate chips; let stand without stirring. In a large mixing bowl, beat eggs until foamy. Add sugar; using an electric mixer on high speed, beat for 5 minutes. Stir in butter mixture. Add flour, salt and extract; mix at low speed until combined. Spread 2/3 of batter in a greased and sugared 9"x9" baking pan. Bake at 325 degrees for 15 to 17 minutes, until golden around edges; remove to a wire rack. Heat jam in a small microwave-safe bowl on high for 30 seconds; stir. Spread jam over warm crust. Stir remaining chocolate chips into remaining batter. Dollop batter by tablespoonfuls over jam; sprinkle with almonds. Bake for an additional 25 to 30 minutes, until edges are golden. Cool completely in pan on wire rack. Slice into bars. Makes 16.

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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Rounding Up Game-Day Favorites!

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

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

 

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

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

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

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

 

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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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Warm Up with Our Round Up!

Getting out of bed can be pretty tough on these chilly winter mornings, but when you entice your family to the table with piping hot cinnamon rolls, fresh-baked blueberry muffins or a savory egg bake, you can make it that much easier!

This week, we're rounding up all of YOUR best breakfast & brunch recipes for winter mornings and we'd love to have you join in the fun! So, tell us...

 

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

 

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Here's a recipe from our cookbook, Comfort Foods, that will definitely bring 'em all to the table...we love the shredded hashbrown crust!

Savory Breakfast Pie
Shared by Sharon Tillman of Hampton, Virginia, who assures us "Nothing says 'Rise and shine!' on a lazy weekend morning like the heavenly aroma of this pie in the oven." Thanks, Sharon! 

3 eggs, beaten
1/2 c. milk
1/2 t. salt
pepper to taste
5 T. butter, melted
3 c. frozen shredded
    hashbrowns, thawed
1 c. cooked ham,
    finely chopped
1/2 c. onion,
    finely chopped
1/2 c. green pepper,
    chopped
1/4 c. diced pimento,
    drained
1 c. shredded sharp
    Cheddar cheese

Whisk together eggs, milk, salt and pepper; set aside. Drizzle butter over a 9" pie plate; pat hashbrowns into bottom and up sides to form a crust. Bake at 425 degrees for 25 minutes, or until golden; cool. Sprinkle crust with ham, onion, green pepper, pimento and cheese; top with egg mixture. Reduce heat to 375 degrees; bake for an additional 35 to 40 minutes, until eggs are set. Let stand for 10 minutes before serving. Makes 4 to 6 servings.

 

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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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