Gooseberry Patch

Lightening Up in 2013?

January always inspires fresh starts and, after all the holiday celebrations, we like to get back to the basics on the menu. This time of year is perfect to lighten up a recipe here or there without sacrificing a bit of homestyle flavor, and if you're thinking along the same lines, we'd love to hear what you're cooking up these days!

So tell us...

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

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This recipe was published in our cookbook, Farmers' Market Favorites, and is a wholesome treat that still satisfies the sweet tooth!   

Peanut Butter-Oat Bars
Jennifer Martineau of Delaware, Ohio, shared this recipe with us. She writes, "For brownie-like bars, bake closer to 20 minutes, but if you'd like them a bit crunchier, bake for 25 minutes."

1/2 c. whole-wheat flour
1 t. cinnamon
1/2 t. baking soda
1/8 t. sea salt
3/4 c. crunchy peanut butter
1/4 c. brown sugar, packed
1/3 c. honey
1 egg
2 egg whites
2 T. sunflower or olive oil
2 t. vanilla extract
2 c. long-cooking oats,
    uncooked
1 c. sweetened dried cranberries
    or raisins
1/2 c. sliced almonds
1/2 c. white or dark chocolate chips

Whisk together flour, cinnamon, baking soda and salt in a small bowl. In a separate bowl, beat peanut butter, brown sugar and honey with an electric mixer on medium speed. Beat egg and whites in a separate bowl; add to peanut butter mixture. Mix in oil and vanilla. Add flour mixture; stir in remaining ingredients. Spread into a greased 13"x9" baking pan, using the back of a spatula to spread easily. Bake at 350 degrees for 20 to 25 minutes. Cut into squares. Makes about 15 to 18 bars.

Click here for a printable version of this recipe!

 

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LIGHTENED UP recipe?

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What's Simmering in YOUR Slow Cooker?

Snowy winter days spent braving the wind and chill are here, and there's no better time to come home to a slow-simmered supper. Meals like this are how comfort food got its name, isn't it? Whether it's a hearty pot roast, a sippable soup or something spicy to warm you to your toes, we'd love for you to add it today. 

So tell us...

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

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This recipe was published in our cookbook, 101 Slow-Cooker Recipes,
and is a great way to chase the chill away.  

Chipotle Shredded Beef
Lisa Bett of Thousand Oaks, California shared this recipe with us. She writes, "My family asks for this often and it smells so good while it's cooking! Add a side of beans and dinner is served."

2-1/2 lb. beef chuck roast,
    trimmed
14-oz. can diced tomatoes
7-oz. can chipotle sauce
4-oz. can diced green chiles
1 onion, chopped
2 T. chili powder
1 t. ground cumin
2 c. beef broth
salt and pepper to taste
6 to 8 6-inch corn tortillas,
    warmed
Garnish: shredded Cheddar
    cheese, shredded lettuce,
    sliced black olives, chopped tomato

Place roast in a slow cooker. Top with remaining ingredients except tortillas and garnish. Cover and cook on low setting for 8 to 10 hours. With 2 forks, shred roast in slow cooker; stir well. Spoon into warmed tortillas; add desired garnishes. Makes 6 to 8 servings.

Click here for a printable version of this recipe!

 

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Party-Perfect Appetizers!

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

So tell us...

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

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

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

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

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

 Click here for a printable version of this recipe!

 

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What Do YOU Serve on Christmas Day?

Almost all recipes have a place in our memories, whether from the first time we made them or from a special occasion of which they were always a part. Some of these most special recipes are served on Christmas day, whether for a homemade breakfast or for dinner later that day. Few days hold so many memories and recipes that add flavor.

So tell us...

What are your favorite
CHRISTMAS BREAKFAST OR DINNER recipes?
Share 'em all in today's Recipe Round-Up!

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This recipe was published in our cookbook, 101 Breakfast & Brunch Recipes, and is an extra-special way to fix this breakfast standard...you'll love it! 

Sugarplum Bacon
Beth Burgmeier from East Dubuque, Illinois, shared this recipe with us. She writes, "Crunchy, sweet and salty...this bacon is out-of-this-world good! Cook some up for your brunch guests. They're sure to love it!"

1/2 c. brown sugar, packed
1 t. cinnamon
1/2 lb. bacon

In a bowl, combine brown sugar and cinnamon. Cut each bacon slice in half crosswise; dredge each slice in brown sugar mixture. Twist bacon slices and place in an ungreased 13"x9" baking pan. Bake at 350 degrees for 15 to 20 minutes, until bacon is crisp and sugar is bubbly. Place bacon on aluminum foil to cool. Serve at room temperature. Makes 8 servings.

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Christmas Cookies & Candy...Round 'Em Up!

 

Have you started your holiday baking yet? We've been doing a little here and there and have a little stash of goodies in the freezer already. They're so handy to have when folks drop by during the holidays and what a treat to enjoy while opening presents and spending time with family & friends.

We have our favorites that we make every year, and the recipe cards are worn and splattered from use. We can't seem to part with these old cards though...they hold so many warm memories, don't they? Whether you're finished already or just getting started this weekend, we'd love to hear about YOUR Christmas cookies & candy. 

So tell us...

What are your favorite CHRISTMAS COOKIES & CANDY?
Share 'em all in today's Recipe Round-Up!

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This recipe was published in our cookbook, Christmas Cookie Jar, and is a longtime favorite...these little gems won't last long on your cookie tray!

Pastel Cream Wafers
This is a recipe that's been passed around the office for years...it always tops our must-bake list!

2 c. all-purpose flour
1-1/2 c. butter, divided
1/3 c. whipping cream
2 c. sugar
2-1/3 c. powdered sugar
1 t. vanilla extract
several drops of red and green food coloring

Combine flour, one cup butter and cream; mix well. Chill for one hour. Roll out dough to 1/8-inch thick; cut out cookies with a 1-1/2 inch round cookie cutter. Carefully dip both sides of cookies into sugar; place on a parchment paper-lined baking sheet. Pierce cookies lightly across top with a fork. Bake at 375 degrees for 7 to 9 minutes. Cool completely.

For the filling, beat remaining butter for 30 seconds; gradually beat in powdered sugar, vanilla and food coloring. Sandwich cookies in pairs with frosting. Makes about 5 dozen.

Click here for a printable version of this recipe!

 

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Share Your Gifts from the Kitchen!

 

Whether it's your world famous fudge or a special seasoning blend that everyone requests, the gifts that come from our kitchens are some of the best and most thoughtful ways to remember special folks at this time of year. We're already thinking about what we'll make this year...how about you?

We'd love to know...

What are your favorite GIFTS FROM THE KITCHEN?
Share 'em all in today's Recipe Round-Up!

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This recipe was published in our cookbook, 101 Christmas Recipes, and Paula (below) is right...once you start snacking on these, you won't want to stop!

Spiced Christmas Cashews
Paula Marchesi from Lenhartsville, Pennsylvania shared this recipe with us. She writes, "Sweet, salty, crunchy and oh-so snackable! Everybody raves about them. I often make 10 to 12 batches for holiday gifts...maybe more!"

1 egg white
1 T. water
2 9-3/4 oz. cans salted cashews
1/3 c. sugar
1 T. chili powder
2 t. salt
2 t. ground cumin
1/2 t. cayenne pepper

Whisk together egg white and water in a large bowl. Add cashews; toss to coat. Transfer to a colander; drain for 2 minutes. In a separate bowl, combine sugar and spices; add cashews and toss to coat. Arrange in a single layer on a greased 15"x10" jelly-roll pan. Bake at 250 degrees for 50 to 55 minutes, stirring once. Cool on a wire rack. Store in an airtight container. Makes about 3-1/2 cups. 

Click here for a printable version of this recipe!

 

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What's YOUR Favorite Comfort Food?

 

Earlier this week, we saw the first snowflakes flying in our neck of the woods.
It was our cue to add a few warm-you-to-your-toes dishes to our
weekly menus. There's nothing like something bubbly and baked to
chase away the chill of the day.

We all have favorite dishes that warm you heart & soul...which recipes do
you always reach for when a loved one is feeling under the weather?

We'd love to know...

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

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Today, we're sharing a recipe for our ultimate comfort food, from our cookbook filled to the brim with these kind of recipes. Aptly named, Comfort Foods even features Mac & Cheese on the cover!

Mac & 3 Cheeses
Betty Lou Wright from Hendersonville, Tennessee, shared this recipe with us. She writes, "Of all the macaroni & cheese recipes I've tried, this is my family's favorite. Don't be shy about adding more cheese!"

3 T. butter
2 T. all-purpose flour
1/4 t. salt
2-1/2 c. milk
1 c. Cheddar cheese, cubed
1/2 c. Swiss cheese, cubed
1/2 c. pasteurized process
    cheese spread, cubed
1-1/2 c. elbow macaroni, uncooked

Melt butter in a large saucepan over medium heat; blend in flour and salt. Stir in milk; cook until thickened, stirring constantly. Add cheeses; stir until melted. Cook macaroni according to package directions; drain and fold into cheese mixture. Spoon into a lightly greased 1-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 25 minutes. Serves 8.

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Thanksgiving is Coming Soon...

With the big feast just a little over a week away, what better time to share your tried & true Thanksgiving favorites? From starters to desserts and everything in between, we want to see what's on your family's table!

So, tell us...

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

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Today, we're sharing a recipe for Holiday Brined Turkey, from our cookbook, The Harvest Table. Below the recipe, take a peek at our video...the brine mix itself makes a thoughtful gift for this time of year too!

Holiday Brined Turkey
Thanks to Sharon Demers from Dolores, Colorado, who shared this recipe with us!

1 c. coarse sea salt
1/2 c. brown sugar, packed
1 T. sweetened dried cranberries,
    finely chopped
1 T. orange zest
1 T. dried apples, chopped
2 t. peppercorns
1/2 t. dried thyme
1/2 t. dried sage
1/2 t. dried rosemary
1/8 t. garlic powder
3 shakes red pepper flakes
1 gal. boiling water
18 to 20-lb. turkey, thawed
1 gal. cold water

To prepare Turkey Brine Mix, combine all ingredients, except boiling water, turkey and cold water.

To prepare brined turkey, add Mix to boiling water. Cool thoroughly; chill. Place turkey and brining liquid in a very large container. Add enough cold water to cover turkey. Keep refrigerated or on ice for 12 to 24 hours. Before roasting turkey, rinse well with cold water and pat dry. Roast as desired. Makes enough brine mix for an 18 to 20-pound turkey.

Click here for a printable version of this recipe!

 

Watch our video for the Turkey Brine Mix here:

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Share Your Shortcut Recipes!

This week we're rounding up your secrets to success in the kitchen, if you'll part with them! Share those recipes that you always have in your back pocket for when time is short. Those that you reach for when you just want to grab a few ingredients and serve something the whole family will love!

So, tell us...

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

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This easy and heart chili appears in our cookbook, 5 Ingredients or Less, and it always comes in handy on busy nights...add some biscuits or cornbread and it'll warm you to your toes! 

Tex-Mex Chili
Thanks to Dawn Lang from West Liberty, Ohio, for sharing her family's recipe with us!

1 lb. ground beef, browned
15-oz. can hot chili beans
15-1/2 oz. can kidney beans
12-oz. jar salsa
1-1/4 oz. pkg. chili
    seasoning mix

Combine all the ingredients in a large stockpot; add 1/2 to one cup water. Bring to a boil over medium heat; reduce heat and simmer for 10 to 15 minutes. Serves 4.

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Spooky Wishes for YOU!

Looking for last-minute inspiration?
Visit our Halloween Recipe Round-Up for
over 150 easy recipes, ideas and more!

It's a Halloween Party!

With Halloween just a week away, this week's Recipe Round-Up
is going to be a little different...not just recipes, but crafts,
costumes, decorating ideas and anything else that'll get us
inspired for the spooky celebration coming up on the 31st!

So, c'mon in...

 

 

 Share YOUR best Halloween recipes, crafts, costumes, ideas and more in this week's Recipe Round-Up!

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Here's a recipe that's always a hit at costume parties and to munch on while you're greeting little ghosts and goblins for trick-or-treat night. It appears in our cookbook, Autumn with Family & Friends!

Crunchy Cashew Mix
Denise Faust from LaFontaine, Indiana shared this recipe with us...it's perfect for any get-together!

9 c. crispy corn or rice
    cereal squares
9-oz. can cashews
2 c. sweetened, flaked
    coconut
1/2 c. butter
1/2 c. corn syrup
1 c. brown sugar, packed
1 t. vanilla extract
1/2 t. baking soda

Combine cereal, cashews and coconut in a large heat-proof bowl; set aside. Melt butter in a large saucepan over medium heat; add corn syrup and brown sugar. Stir well and bring to a boil; boil for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour over cereal mixture; stir well to coat. Pour mixture out onto a greased 15"x10" jelly-roll pan. Bake at 250 degrees for one hour, stirring every 15 minutes. Store in an airtight container. Makes about 25 servings.

 

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Baked in a Bundt!

Remember that beautiful cake that Mom or Grandma would make on special occasions? Vickie & Jo Ann both remember thinking the ones baked in shaped pans were some of the best. These days, there are so many recipes - both sweet and savory! - that are baked in a Bundt.

There's just something about inverting that pan onto your serving plate and unveiling your creation. Whether you make a simple cake mix, savory pull-apart bread or your own recipe, Bundt pans turn any recipe into a show-stopper!

So, tell us...

What are your favorite BUNDT OR TUBE PAN recipes?
Share 'em all in today's Recipe Round-Up!

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This cake appears in our cookbook, Get-Togethers with Gooseberry Patch. It's a regular at our potlucks and always impresses whenever we take it along to share with friends & family...you can't beat the burst of colors when you slice it!

Bursting with Berries Bundt Cake
Enjoy this cake with fresh-picked berries when you have them...when you're out, frozen berries work just as well!

5 eggs
1-2/3 c. sugar
1-1/4 c. unsalted butter,
    diced and softened
2 T. kirsch liqueur or
    blackberry syrup
1 t. baking powder
1/8 t. salt
2-1/2 c. all-purpose flour,
    divided
1-1/2 c. raspberries
1-1/2 c. blueberries or
    blackberries
Garnish: powdered sugar

Combine eggs and sugar in a large bowl; set aside. Beat butter and liqueur or syrup until fluffy using an electric mixer; add to egg mixture. Add baking powder, salt and all except 2 tablespoons flour. Beat until well-blended and no lumps remain; set aside. Combine berries and remaining flour; toss to coat berries. Gently fold berries into batter. Pour into a greased and floured Bundt pan. Bake at 325 degrees until a wooden pick inserted into center comes out clean, about one hour. Remove from oven and let cool in the pan for 20 to 25 minutes; turn out onto a wire rack to cool completely. Sprinkle top of cake with powdered sugar. Serves 10 to 12.

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Your Pick of the Pumpkins This Week!

On the short list of ingredients that really capture the flavors of fall, pumpkin is right near the top for us. Whether you pick your own fresh, use the convenient canned version or use one of the super-quick mixes available these days, we'd love to hear how you're enjoying it!

So, tell us...

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

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Here's one of our favorite recipes of all time! It appears in 101 Homestyle Recipes and is a crowd-pleaser every time we share it! So much flavor, it's hard to believe it starts with a cake mix...

Crustless Pumpkin Pie
Linda Webb from our hometown of Delaware, Ohio shared this recipe with us. She writes that it's too good to save for just Thanksgiving and we couldn't agree more...enjoy it all season long!

4 eggs, beaten
15-oz. can pumpkin
12-oz. can evaporated milk
1-1/2 c. sugar
2 t. pumpkin pie spice
1 t. salt
18-1/2 oz. pkg. yellow
    cake mix
1 c. chopped pecans
    or walnuts
1 c. butter, melted
Optional: whipped topping,
    chopped nuts, cinnamon

Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well; pour into an ungreased 13"x9" baking pan. Sprinkle dry cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve with whipped topping, sprinkled with nuts and cinnamon. Makes 8 to 10 servings.

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Found Any NEW Favorites?

 

If you're anything like us, you're always trying new recipes and (hopefully!) finding new favorites that your family loves. Vickie adds hers to a special binder so she'll have them handy...Jo Ann marks the pages with paperclips to find them easily when everyone requests the dish again.

However YOU keep track of your newly discovered favorites,
share them with us in today's Recipe Round-Up!

Tell us...

What are your NEWEST FAMILY-FAVORITE recipes?
Share 'em all in today's Recipe Round-Up!

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From 101 Slow-Cooker Recipes, this recipe is a must-try this fall...you'll love it!

Praline Apple Crisp
Shared by Katie Majeske of Denver, Pennsylvania. She writes, "What’s more comforting than warm apple crisp? I often make this for work, church, potlucks or family."

6 Granny Smith or Braeburn apples, cored, peeled and sliced
1 t. cinnamon
1/2 c. quick-cooking oats, uncooked
1/3 c. brown sugar, packed
1/4 c. all-purpose flour
1/2 c. chilled butter, diced
1/2 c. chopped pecans
1/2 c. toffee baking bits
Optional: whipped topping

Toss together apples and cinnamon. Place in a slow cooker that has been sprayed with non-stick vegetable spray; set aside. Combine oats, brown sugar, flour and butter; mix with a pastry cutter or fork until crumbly. Stir in pecans and toffee bits; sprinkle over apples. Cover and cook on low setting for 4 to 6 hours. Top with whipped topping, if desired. Makes 10 servings.

 

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Rounding Up Soups & Stews

 

Hearty and hot, served steaming in a bowl or mug, topped with a sprinkle of cheese or some fresh chopped onion, there aren't many things better than soup, that can warm you to your toes.

It's the classic dish to make you feel better when you're under the weather, when you've had a hard day or when the weather is gloomy...is there anything homemade soup CAN'T do? We think not.

This time of year is perfect for simmering soups and stick-to-your-ribs stews, isn't it?

So, tell us...

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

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From Sunday Dinner at Grandma's, this recipe starts with just a few ingredients and is packed with made-from-scratch flavor...vitamin C too!

Sunday Meeting Tomato Soup
Gretchen Ham from Pine City, New York shared this recipe with us. She writes, "Fresh basil really makes this soup special. It's often requested at our church's Sunday soup & sandwich lunches after church services."

1/2 c. butter, sliced
1 c. fresh basil, chopped
2 28-oz. cans crushed tomatoes
2 cloves garlic, minced
2 pts. half-and-half
salt and pepper to taste
Garnish: croutons, grated
    Parmesan cheese

In a large saucepan, melt butter over medium heat. Add basil; sauté for 2 minutes. Add tomatoes and garlic; reduce heat and simmer for 20 minutes. Remove from heat; let cool slightly. Working in batches, transfer tomato mixture to a blender and purée. Strain into a separate saucepan and add half-and-half, mixing very well. Reheat soup over medium-low heat; add salt and pepper to taste. Serve topped with croutons and grated Parmesan cheese. Makes 10 servings

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Be sure to visit some new friends this week and VOTE for your favorites by clicking like under their entries...we'll feature the recipes with the most likes on Sunday!

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Goodies for Game Day Get-Togethers

 

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

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

So, tell us...

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

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

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

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

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

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What are YOU Slow-Cooking this Fall?

This time of year, we can all use a little less time in the kitchen and a little MORE enjoying the first sunny days of fall with family & friends. What could be better than coming home to a dinner that's been simmering away all day? Today, we're looking for your never-fail, everyone-loves-it, tastes-like-fall, slow-cooked recipes! 

So, tell us...

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

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One of our favorite sandwiches of all time, this version of the classic from Slow-Cooker Recipes is made a little healthier with ground turkey and whole wheat buns...give it a try!  

Aunt B's Sloppy Joes
Bryna Dunlap of Muskogee, Oklahoma originally shared this recipe with us. She writes, "For a quick & easy meal, ladle leftovers over cooked rotini pasta!"

3 lbs. ground turkey
1 c. onion, chopped
1 c. green pepper, chopped
2 cloves garlic, chopped
1-1/2 c. catsup
1/2 c. water
1/4 c. mustard
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1 T. chili powder
10 whole-wheat hamburger
    buns, split

In a skillet over medium heat, cook ground turkey, onion, green pepper and garlic until browned and tender; drain. Combine in a slow cooker with remaining ingredients except buns. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Spoon into buns. Makes about 10 sandwiches.

 

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A Bushel and a Peck...

It's officially September and that always means a trip to the orchard for us...Lynd Fruit Farm is a favorite desitination of ours. Where's your favorite apple-picking spot?

No matter which farm you visit, there's just something magical about pulling your own from the tree, taking them back to the car and eating a few along the way. Do it on a perfect blue-sky day when it's cool enough for a sweater and it's just heavenly.  

Once home, we love to make homemade applesauce with lots of cinnamon and there's always a pie, crisp or dumpling for dessert that night. This week, we're rounding up YOUR best recipes - savory or sweet! - for enjoying fall's favorite fruit. 

So, tell us...

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

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We love a sweet & salty combination and this apple recipe fits the bill. It's an unexpected way to enjoy your fresh-picked apples and you'll find it in our cookbook, 101 Homestyle Favorites.  

Goalpost Apple Slaw
Mary Romack of Ann Arbor, Michigan originally shared this recipe with us. The sweet crunch of the apples pairs perfectly with the tangy dressing...you'll love it!

2-1/4 c. red apples,
    cored and cubed
2-1/4 c. green apples,
    cored and cubed
1 c. coleslaw mix
1/3 c. sweetened dried
    cranberries
1/3 c. chopped walnuts
1 c. sour cream
3 T. lemon juice
1 to 2 T. vinegar
1 T. sugar
1 T. poppy seed
3/4 t. salt
1/8 t. pepper

Lightly toss ingredients in a large bowl until well mixed. Chill for at least one hour before serving. Serves 6 to 8.

 

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What Have YOU Made this Week?

Whether this week has been hectic & busy or you've been able to relax and enjoy yourself, we'd love to hear what you've cooked up in the last week or so. Let's share our latest kitchen creations today...we know you've got something yummy bubbling away in the oven or simming on the stove!

So, tell us...

What recipes have you MADE THIS WEEK?
Share 'em all in today's Recipe Round-Up!

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Always a favorite, this recipe originally appeared in our cookbook, Comfort Foods, and has appeared on our dinner tables many times since then!  

Gram Walker's Smothered Chicken
This family-favorite was shared with us by Dawn Raskiewicz of Alliance, Nebraska. She writes, "My grandmother always prepared this chicken when we went to her house...it's been passed down to my mom and me. I have so many special memories of eating this meal with my family."

3 to 4 lbs. chicken
1 c. all-purpose flour
salt and pepper to taste
1/2 c. margarine
2.1-oz. env. chicken noodle
    soup mix
10-3/4 oz. can cream of
    mushroom soup
12-oz. can evaporated milk
1 t. poultry seasoning
dried parsley to taste

Dredge chicken pieces in flour; sprinkle with salt and pepper. Melt margarine in a large skillet over medium heat. Fry chicken until golden on both sides; transfer to a greased 13”x9” baking pan. Sprinkle with soup mix; pour mushroom soup over top. Combine evaporated milk, seasoning and parsley in a small saucepan over medium heat; heat through without boiling. Pour over chicken. Bake, uncovered, at 350 degrees for 30 minutes, or until juices run clear. Serves 4.

 

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Best Back to School Recipes from YOU!

While back-to-school is an exciting time for families, the schedule changes can be challenging. We all want to feed them something hot & hearty but, between homework and earlier bedtimes, we don't have as much time as we like for prep and cooking.

That's where those never-fail, ready-in-a-snap recipes come in handy...don't forget the slow-cooker favorites too! Whether you can make it ahead, simmer it while you're away or whip it up in a flash, we're looking for the dinnertime recipes you turn to at this time of year.

So, tell us...

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

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This recipe simmers all day while the kids are in school and it's easy to serve up between homework and bedtime! It appears in our cookbook,
101 Homestyle Favorites.

Slow-Cooker Sloppy Joes
This recipe comes from Denise Oravecz of Pittsburgh, Pennsylvania. She writes, "Start this in the morning, then relax...dinner will be ready when you are!" Even if you don't have school-aged kids, everyone loves sloppy joes.

1-1/2 lbs. ground beef
1 c. onion, chopped
2 cloves garlic, minced
3/4 c. catsup
1/2 c. green pepper, chopped
1/2 c. celery, chopped
1/4 c. water
1 T. brown sugar, packed
2 T. mustard
2 T. vinegar
2 T. Worcestershire sauce
1-1/2 t. chili powder
6 to 8 hamburger buns, toasted
Optional: pickle slices

In a skillet over medium heat, brown beef, onion and garlic; drain and set aside. Combine remaining  ingredients except buns and pickle slices in a slow cooker; stir in beef mixture. Cover; cook on low setting for 6 to 8 hours. Spoon onto buns; garnish with pickle slices, if desired. Serves 6 to 8.

 

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Come back this SUNDAY to see some featured recipes...be sure to ask your readers to vote for YOU! (No fair voting for yourself.)Click around to visit the other blogs in the hop. You might just find a new favorite too!

 

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