Gooseberry Patch

Visit Our Guest Blogger in Gramma's Kitchen!

Today, our Gooseberry Patch Guest Blogger series continues with a few wintertime comfort food recipes sure to warm you and your family up!

Tina from Gramma's in the Kitchen is sharing a few favorite
Gooseberry Patch recipes today...take it away, Tina!

 

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'Tis the season for comfort food...the Winter season that is!

You know those kind of days....when you come in from the cold and you are frozen to the bone. Nothing warms you up like good, hearty, comfort food!

 

Gooseberry Patch's  Slow Cookers, Casseroles and Skillets is the cookbook I turn to the most because it's packed, cover to cover, with down-home, tried and true, recipes that will warm you from your head to your toes!

Not only that, each page contains a helpful tip to use in your kitchen, whether it be to enhance your recipe, plan a festive meal, add a little country decor to your home, or make your meal more fun and memorable for your family.

You'll find three sections in this cookbook..

• Savory Slow Cookers
• Cozy Casseroles
• Speedy Skillets

Each section has their own sections...

• Just 5 Ingredients
• Easy Family Meals
• One Dish Dinners

 

You are guaranteed to find many recipes that you and your family will enjoy! So, come on in from the cold and sit down to a family dinner from Slow Cookers, Casseroles and Skillets!

Here are a few sample recipes that our family enjoyed...

Smoky Mountain Skillet

1/4 cup oil
5 to 6 potatoes, peeled or
    unpeeled, and cubed
1 onion, chopped
salt and pepper to taste
12 oz can roast beef and gravy
1/2 cup water

Heat oil in skillet; add potatoes, onion, salt and pepper. Cook over medium heat until potatoes are tender and golden. Add roast beef in gravy and mix in well; stir in water. Cover skillet and cook over low heat for 15 to 20 minutes. Serves 5 to 6.

 

Heavenly Chicken 

6 boneless, skinless chicken breasts
8 oz pkg sliced Swiss cheese
2 10 3/4 oz cans cream of chicken soup
1-3/4 cup stuffing mix
1 cup butter, melted

Place chicken breasts in a lightly greased 13" x 9" baking pan. Arrange cheese slices over chicken, covering to edges. Spread soup over cheese, extending to edges. Sprinkle with stuffing mix. Drizzle melted butter over stuffing. Cover and bake at 300* for one hour. Uncover; continue baking for one additional hour. Serves 6.

 

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Thanks so much for stopping by today to share these comforting recipes, Tina!

Join us back here in a few weeks for another guest post, and if YOU would like to contribute, just drop us a note. We'd love to hear about a Gooseberry Patch recipe that you love or that you've tailored especially for your family.

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Rounding Up Your Favorite Chicken Recipes!

Chicken is an essential ingredient in so many of our favorite recipes, from pot pies to soup, casseroles to grilled favorites. Versatile, economical and easy to prepare, it's no wonder we're always on the hunt for a new way to fix it! Whether you prefer the oven, skillet or slow cooker, tenderloins or drumsticks, we're gathering them all up today!

So, tell us...

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

(More of a beef lover? Check out last week's Round-Up!)

 

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This savory soup appears in our cookbook, Fresh from the Farmstand...spice up tonight's dinner with this zesty dish!

Chicken, Lime & Tortilla Soup
Lisa Lankins of Mazatlán, Mexico shared this recipe with us. She writes, "I've been making this soup for ages, and since I moved here several years ago, it has taken on the real flavors of Mexico. I've made a few changes to make it easier for everyone up north!"

3 to 3-1/2 lbs. chicken
2 tomatoes, chopped
1 jalapeño pepper, chopped
1/4 c. fresh cilantro, chopped
juice of 3 limes
2 t. Worcestershire sauce
1 onion, chopped
1/2 c. red pepper, chopped
1 t. green chiles, chopped
1/4 c. corn
1 t. garlic, minced
1/4 c. long-cooking rice, uncooked
salt to taste
1/2 t. pepper
Garnish: diced avocado,
    shredded Mexican-blend
    cheese, tortilla strips

Cover chicken with water in a stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer for about an hour, until chicken is very tender. Remove chicken to a plate, reserving 4 cups broth in stockpot. Let chicken cool slightly. To reserved broth, add tomatoes, jalapeño, cilantro, lime juice and Worcestershire sauce; simmer for 45 minutes. Meanwhile, chop half the chicken meat and set aside; reserve the rest for another recipe. Stir in remaining ingredients except garnish; simmer an additional 20 minutes. Stir in chopped chicken. Garnish individual soup bowls as desired. Serves 6. 

Click here for a printable version of this recipe.

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Link up your favorite CHICKEN recipes 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.

 

 Even if you don't have a blog, 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 Beefy Family Favorites!

Most families' grocery lists include ground beef, stew beef, a plump roast to pop in the slow cooker or another version of this hearty ingredient. Maybe you have a secret-ingredient spaghetti sauce or a beef stew that always warms 'em up on cold, wintry days? Today we're looking for YOUR favorite recipes using this kitchen staple!

So, tell us...

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

(More of a chicken lover? Be sure to come back next week!)

 

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This super-easy recipe appears in our cookbook, 101 Easy, Everyday Recipes and your family will love it!

Easy Skillet Lasagna
Terri McClure of Hilliard, Ohio, shared this recipe with us. She writes, "My husband often requests this recipe, and sometimes, he even helps prepare it! Tastes great with ground turkey too."

1-1/2 T. olive oil
1/2 green pepper, finely chopped
1 onion, finely chopped
1 clove garlic, minced
16-oz. jar spaghetti sauce
1 lb. ground beef, browned and drained
6 lasagna noodles, cooked and cut in half
12-oz. container small-curd cottage cheese
4 slices mozzarella cheese
1/2 c. grated Parmesan cheese

Heat oil in a skillet over medium heat. Sauté green pepper, onion and garlic until tender; drain. Transfer to a bowl; stir in spaghetti sauce and browned beef. In skillet, layer 1/3 of sauce mixture, half the lasagna noodles, half the cottage cheese, 2 slices of mozzarella and half the Parmesan. Repeat layers. Top with remaining sauce, making sure to cover all noodles. Cover and simmer over medium-low heat for 10 to 15 minutes. Remove from heat and let stand for 10 minutes before uncovering and serving. Serves 4.

Click here for a printable version of this recipe.

 

Visit our Page on Facebook for a special 50% OFF offer
on this cookbook!

 

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Link up your favorite recipes using BEEF below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

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

 

 Even if you don't have a blog, 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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Congratulations to ALL the Winners!

Thanks to everyone who entered our recent Slow Cooking All Year 'Round contest. The following folks will all receive a copy of our new cookbook by the same name and our Grand Prize Winner will also receive a shiny new slow cooker, thanks to the fine folks at Hamilton Beach!

 

Grand Prize Winner 

Kelly H. from Gainesville, Georgia

Runner-Up Winners 

Carrie S. of Eufaula, Oklahoma

Shannon M. of Hermiston, Oregon

Tara C. of Logan, Utah

All winners have been notified by email.

 

Thanks again to everyone who shared a recipe. They're ALL eligible to be included in our upcoming cookbooks...here's Kelly's winning recipe!

Slow-Cooker Sweet Potato-Apple Soup
Kelly writes, "This is a warming, delicious sweet soup perfect for the cold fall and winter months! Top with cheese and serve with hot rolls for a filling weeknight dinner. Because you purée this soup in the end, you could leave the sweet potato skins on for a fiber boost."

2 lbs. sweet potatoes
1/4 c. water
1 apple, peeled, cored and thinly sliced
1/2 onion, finely chopped
1 stalk celery, chopped
4 c. broth or water
salt and pepper to taste

Place unpeeled sweet potatoes in a baking pan; add water. Cover with aluminum foil. Bake at 350 degrees for one hour. Remove from oven; let sweet potatoes cool and peel off skins, if desired. Transfer sweet potatoes to a slow cooker; add remaining ingredients. Cover and cook on low setting for 8 to 10 hours. Purée soup with an immersion blender, food processor or regular blender.

Stay tuned for lots more chances to win...coming soon!

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Feel the LOVE with our Guest Blogger!

Today, our Gooseberry Patch Guest Blogger series continues with a whole collection of inspiration for Valentine's Day or anytime...enjoy these goodies with someone you love!

Kim from Homesteader's Heart is sharing favorite
Gooseberry Patch recipes today...you're on, Kim!

Hi everyone! I’m Kim from Homesteader’s Heart. I’m so happy to be here.

I got very excited when I was asked to do a blog post for one of my favorite companies, that has some of the most fabulous people working for them. I got even more excited when I was told that my post would be for the month of February. (Apparently I’m easily excited.)

February is one of my favorite months. Not only is Valentine’s day in this month but so is my anniversary. So I bet you can guess what direction I took when putting this post together, huh? Well and I’m pretty sure the title was a slight hint as well.

I was told that I could pull out any of my Gooseberry Patch books and make any recipe for my post. That alone was a challenge since I own over 25 of their books. But since I had “LOVE” on my mind, I thought I’d start with a breakfast recipe that you could serve your family on that special day.

Don’t those look good? How about a little butter and syrup on them?

 

Now we’re talkin’.

Here’s a tip for making EASY heart shaped pancakes. Just make them like normal and then take your heart shaped cookie cutters and cut them into hearts. Then gobble up the scraps before anyone sees them. Easy peasy!

Oh and this recipe was a hit with the whole family. I had to make it gluten-free, so my alterations are in italics for those of you who would like to make them gluten free as well. I added pecans, per my Mom’s request. Cause they’re visiting from Maine and well, she’s my Mom. *wink*

 

Ma Carrico’s Buttermilk Pancakes
Shared by Sheila Cope of Colorado Springs, Colorado, this recipe can be found in Farmhouse Kitchen. Sheila writes, "These pancakes are the best! I got this recipe from Irene Carrico, who has since passed away, while working for her at the Arctic Circle Restaurant in Kanab, Utah. "Ma" made these for me every morning...sometimes she would spoil me by adding mashed bananas to the batter and drizzling strawberry syrup over the top."

1 c. all purpose flour
    or for gluten free use
    3/4 c. brown rice flour +
    1/4 c. arrowroot powder +
    1 t. xanthan gum)
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 c. buttermilk
1 egg, beaten
3 T. sugar
3 T. oil (I used coconut oil)

Combine all ingredients; mix well. Pour by 1/4 cupfuls on a hot griddle sprayed with non-stick vegetable spray over medium heat. Cook pancakes until golden and bubbles appear around edges; flip and cook other side. Makes 12 to 15, 4 inch pancakes.

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Now don’t forget about your table setting.
That’s VERY important and sets the pace for the meal.

Here’s a picture of mine on a couple different occasions. Remember, pretty doesn’t mean expensive. Use what you have. Be creative.

And if it’s just you and the hubster you can get a little more romantic with your setting.

Here I set up a table in our living room in front of the fireplace. VERY romantic! Ya gotta keep that fire burning ladies! *wink*

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I know I set you up for breakfast and dessert is coming but maybe you need some dinner ideas. Well, here are a few links to some recipes that I've tried and featured in some of my reviews. You might find one you like!

Tomato and Chicken Penne from Rush-Hour Recipes

Delectable Baked Chicken from The Christmas Table

Thai Peanut Chicken from Slow Cooking All Year 'Round

 

Now let’s talk dessert. Oh have mercy, these brownies were so good!!!

And of course I decided to cut them into hearts. Because it’s fun, and cute, and I can do what I want. Hee! Hee!

Chocolate-Raspberry Brownies
This recipe was shared by Susan Brzozowski of Ellicot City, Maryland and appears in our new cookbook, 101 Farmhouse Favorites. The layers of raspberries make them really special.

1 c. butter
    (I used half butter and
    half coconut oil)
5 1-oz. sqs. unsweetened
    baking chocolate, chopped
2 c. sugar
    (I used coconut sugar and
    reduced it by a half cup)
4 eggs, beaten
2 t. vanilla extract
1-1/4 c. all-purpose flour
    (I used 1 c. brown rice flour +
    1/4 c. arrowroot flour +
    1 t. xanthan gum)
1 t. baking powder
1/2 t. salt
1 c. chopped walnuts, toasted
    (I omitted)
1/2 c. raspberry preserves

Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat. Whisk in sugar, eggs and vanilla. In a small bowl, mix flour, baking powder and salt. Add to chocolate mixture and whisk to blend. Stir in nuts. Pour 2 cups batter into greased 13"x9" baking pan. Freeze until firm, about 20 minutes. Spread preserves over frozen batter in pan; spoon remaining batter over preserves. Let stand 20 minutes to thaw. Bake at 350 degrees for about 35 minutes, or until a toothpick tests clean. Cut into squares; transfer to a wire rack to cool. Makes about 2 dozen.

 

Well I hope you enjoyed this post and are leaving with
some yummy ideas to make your Valentine’s day special.

If you’d like to visit with me even more you can find me on my Homesteader’s Heart Facebook Page or at my blog, Homesteader’s Heart. Have a super duper day!

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Thanks so much for stopping by today to share these yummy recipes and all your fun Valentine's Day inspiration, Kim!

Join us back here in a few weeks for another guest post, and if YOU would like to contribute, just drop us a note. We'd love to hear about a Gooseberry Patch recipe that you love or that you've tailored especially for your family.

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Calling All Choco-holics!

Whether baked into chunky cookies, oozing from fudgy brownies or drizzed over dreamy ice cream, chocolate has to be one of our favorite flavors of all time. There are so many ways to enjoy it, each one more rich & decadent than the last!

So, tell us...

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

 

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This recipe appears in our cookbook, 101 Cupcake, Cookie & Brownie Recipes and has a chocolatey surprise inside!

2-Kiss Cupcakes
Thanks to Athena Colegrove from Big Springs, Texas, who shared this recipe with us. 

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

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

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

Click here for a printable version of this recipe.

 

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Link up your CHOCOLATE recipes below
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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!

* * *

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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Find us on Pinterest too!

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Rounding Up Recipes for the Big Game!

With the big game coming up this Sunday, our minds turned to appetizers, dips, meatballs and buffalo-anything...how about you? Whether you're a fan of the game or just love spending time with family & friends (and the commercials!), game-day snacks can't be beat!

So, tell us...

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

 

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This recipe is a classic for game-day get-togethers and
it's found in our cookbook, Our Favorite Cheese Recipes!

Buffalo Chicken Dip

3 boneless, skinless chicken
    breasts, cooked and diced
8-oz. pkg. cream cheese,
    softened
15-oz. jar blue cheese
    salad dressing
12-oz. bottle hot pepper
    sauce
12-oz. pkg. shredded Cheddar
    cheese
celery sticks, tortilla chips

Combine chicken, cream cheese, salad dressing and hot sauce; spread in a lightly greased 3-quart casserole dish. Sprinkle with Cheddar cheese. Bake at 350 degrees until bubbly and heated through, about 20 minutes. Serve with celery sticks and tortilla chips. Makes about 9 cups

Click here for a printable version of this recipe.

 

Watch it all come together in this video!

 

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Link up your GAME-DAY recipes 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.

 

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!

* * *

 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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Want to share this collection on Pinterest?

Find us on Pinterest too!

 

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101 Slow-Cooker Recipes for $1.99!

101 Slow-Cooker Recipes
-- $1.99 now thru 1/27/13! --

Get the digital eBook version of this popular eCookbook
for less than 2 bucks, now through this weekend!

Click the book, select your eBook reader and download!

 

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!

 

Here's a sample recipe from the cookbook...enjoy! 

Garlic Smashed Potatoes
This classic side dish is kicked up a notch with the addition of garlic and savory cream cheese...thanks to Nancy Girard of Nancy's Recipes for sharing this dish with us. (Nancy's hosting a giveaway of a Gooseberry Patch cookbook right now...click over to enter to win!)

3 lbs. redskin potatoes, quartered
4 cloves garlic, minced
2 T. olive oil
1 t. salt
1/2 c. water
1/2 c. spreadable cream cheese
    with chives and onions
1/4 to 1/2 c. milk

Place potatoes in a slow cooker. Add garlic, oil, salt and water; mix well to coat potatoes. Cover and cook on high setting for 3-1/2 to 4-1/2 hours, until potatoes are tender. Mash potatoes with a potato masher or fork. Stir in cream cheese until well blended; add enough milk for a soft consistency. Serve immediately, or keep warm for up to 2 hours in slow cooker on low setting. Makes 4 to 6 servings.

 

Download 101 Slow-Cooker Recipes now!

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Rounding Up Favorite Meatless Meals!

Lots of families these days are looking to spend less at the grocery store and add more veggies to family dinners...weekly meatless meals have become a popular way to do both! Whether packed with veggies or a family favorite minus the meat, today's Recipe Round-Up is where you can share your meatless favorites, for Monday or anytime!

So, tell us...

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

Oh, and if your mealtimes are anything BUT meatless, hop on over to Leah's latest Hunk of Meat Monday, hosted weekly on her blog Beyer Beware!

 

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This recipe is part of our newest title in the Our Favorites series...Our Favorite Meatless Recipes!

Colby-Swiss Broccoli Soup

1/2 c. water
1-1/2 t. chicken bouillon granules
4 c. broccoli flowerets
1 c. carrots, peeled and sliced
3 T. butter
1/4 c. green onions, sliced
3 T. all-purpose flour
1/4 to 1/2 t. nutmeg
1/4 t. pepper
3 c. milk
2 c. shredded Colby cheese
1 c. shredded Swiss cheese

Combine water and bouillon in a 3-quart saucepan; bring to a boil over medium heat. Add broccoli and carrots; return to a boil. Reduce heat; cover and cook for about 10 minutes, until vegetables are tender. Drain, reserving liquid. Set aside. Melt butter; add onion and cook until tender. Stir in flour, nutmeg and pepper. Cook for one minute; gradually add milk and reserved liquid. Cook until thickened; stir in broccoli mixture. Sprinkle in cheeses. Stir until cheeses are melted. Serves 6.

Click here for a printable version of this recipe.

 

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Link up your MEATLESS recipes below
and, if you're joining this hop, link back
here by using the handy button below.

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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!

* * *

 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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Cranberry Scones with our Guest Blogger!

Today, our Gooseberry Patch Guest Blogger series continues
with a recipe you'll love sharing with family & friends...
or keeping all to yourself!

Kristin from Delightful Country Cookin'is sharing a favorite
Gooseberry Patch recipe today...take it away, Kristin!

Oooooh, don't you just love January?  The cool mornings, brisk wind, and occasional snow storms just give me the warm and fuzzies. :) I think what's so wonderful about the winter months is that they give us an excuse to stay indoors, bundle up, and eat delicious baked goods.  At least, that's what I do...

On cool January mornings, I love to start my mornings off with hot tea and something hearty and delicious.  Cereal just doesn't cut it anymore for me.  Sometimes I like pancakes, sometimes biscuits and jam, sometimes breakfast casserole, but nothing goes better with hot tea than scones.   

And these scones are...well...let's just say that
"delicious" is an understatement.

These come from one of my favorite Gooseberry Patch cookbooks of all time - Made from Scratch.  This book has recipes for all meals and all occasions.  My book is filled with notations about the different recipes I've made and what we thought about them. 

Our favorites so far - Garlic and Vegetable Pasta, Meringue Kisses, Strawberry Shortcake, Dilled Chicken, Extra Special Biscuits, Hamburger Stroganoff, Quick Sourdough Bread, Three Layer Chocolate Cake, and of course...Cranberry Scones!

These are so easy to make. After mixing together your sugar, flour, baking powder, and baking soda, use a pastry cutter or fork to cut in some chilled butter.  Your goal is to make it look like coarse crumbs by the time you are done.

Toss in some dried cranberries...

...and then stir in some buttermilk.

Throw your crumbs on the counter and knead everything until it forms a soft ball.

Divide into two and pat into 8-inch circles onto a baking sheet. I recommend lining the baking sheet with parchment paper first. Cut each circle into eight wedges, but don't separate them.

Brush the tops of each circle with buttermilk and sprinkle on some sugar.  Bake until golden!

These are delicious warm (that's why my picture is missing a few :), but they also keep well for a few days in an airtight container. It's the perfect wintertime breakfast!

Cranberry Scones
adapted from Gooseberry Patch's Made from Scratch

1 cup sugar, divided
2 1/2 cups flour
2 1/2 t. baking powder
1/2 t. baking soda
3/4 cup chilled butter, sliced
1 cup dried cranberries
1 cup buttermilk, divided

Combine 2/3 cup sugar, flour, baking powder, and baking soda in a large mixing bowl; cut in butter until mixture resembles coarse crumbs.  Fold in cranberries; stir in 3/4 cup buttermilk until just moistened.  Turn dough onto a lightly floured surface and knead 6 to 8 times; divide dough in half.  Pat each half into an 8-inch circle on an ungreased cookie sheet lined with parchment paper.  Cut each circle into 8 wedges (do not separate).  Brush tops with remaining buttermilk; sprinkle with remaining sugar.  Bake at 350 degrees for 15 minutes or until golden.  Serves 16.

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Thanks so much for stopping by today
to share this yummy recipe, Kristin!

Join us back here in a few weeks for another guest post, and if YOU would like to contribute, just drop us a note. We'd love to hear about a Gooseberry Patch recipe that you love or that you've tailored especially for your family.

 

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Kristin is also one of our
Early Bird Reviewers and, right now, she's hosting a giveaway of one of our newest cookbooks, Weeknight Dinners!

Click here to enter now!

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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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Ready to add your own
LIGHTENED UP recipe?

See below to join the party and, if you're sharing this hop on your
own blog, link back here with button below.

Just click here to get the code.

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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!

* * *

 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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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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Ready to add your own
WINTERTIME SLOW-COOKER 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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Ready to add your own
NEW YEAR'S EVE APPETIZER recipe?

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Menu of the Week: Christmas in the Country

Coming home...it's at the heart of Christmas. Twinkling lights, candles in the windows, hot cocoa by the fire, warm cookies in the oven, laughter, love and sweet times shared with family & friends.

These are what we're most looking forward to tomorrow...we hope our Menu of the Week from Christmas in the Country adds to your holiday festivities and wintertime family table!

As always, when you follow us on Twitter, you'll get an additional recipe EVERY DAY of the week. Can't wait for more?  Visit our Recipe Collection and find lots more from Christmas in the Country here!

 

Click links below to view the recipes...enjoy!

 

Jumbo Quiche Muffins
Shared by Debra Alf from Robbinsdale, Minnesota

Mom's Party Rye Spread
Shared by Jan Purnell from Littleston, Pennsylvania

Christmas Eve Soup
Shared by Jessica Heimbaugh from Gilbert, Iowa

Fruity Roasted Sweet Potatoes
Shared by Becca Brasfield from Burns, Tennessee

Honeyed Raspberry Pork Chops
Shared by Elaine Slabinski from Monroe Township, New Jersey

Reindeer Food
Shared by Stephanie Kemp from Millersburg, Ohio

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Want to learn more about Christmas in the Country  or
add it to your cookbook collection? Click below!

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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.

Click here for a printable version of this recipe!

 

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Ready to add your own
CHRISTMAS BREAKFAST OR DINNER recipe?

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own blog, link back here with button below.

Just click here to get the code.

 

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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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Keeping Christmas Quick & Easy!

If you're like us, once the calendar reads December, it's off to the races to plan all the festivities of Christmas!

From a quick snack while wrapping gifts to an easy holiday dinner with family, we always want to make time to share the fun & food of the season. That's what Quick & Easy Christmas is all about!

This week's Menu of the Week features recipes that come together in a flash, but are special enough to be part of this most merry celebration.

With chapters covering everything from open house appetizers and sweets to share to breakfast on Christmas morning and dinner with the whole family, Quick & Easy Christmas is one you'll turn to when time is short and there's fun to be had!

This week, you'll get a half-dozen sample recipes from this bestseller and, as always, when you follow us on Twitter, you'll get an additional recipe EVERY DAY of the week. Can't wait for more?  Visit our Recipe Collection and find lots more from Quick & Easy Christmas there!

 

Click links or photos below to view the recipes...enjoy!

Secret Trail Cheese Ball
Shared by Becca Jones from Jackson, Tennessee

Chicky Popovers
Shared by Deanna Lyons from Roswell, Georgia

Buffalo Chicken Soup
Shared by Anna McMaster from Portland, Oregon

Tangy Ham Steaks
Shared by Stephanie Mayer from Portsmouth, Virginia

Mr. Dillon's Prime Rib
Shared by Terry Dillon from Parma, Ohio

Shelle's Millionaire Pie
Shared by Michelle Caldwell from Totz, Kentucky

 

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Want to learn more about Quick & Easy Christmas or
add it to your cookbook collection? Click below!

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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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Ready to add your own CHRISTMAS COOKIES & CANDY?

See below to join the party and, if you're sharing this hop on your
own blog, link back here with button below.

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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 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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Ready to add your own GIFTS FROM THE KITCHEN?

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own blog, link back here with button below.

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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!

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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Menu of the Week: 101 Christmas Recipes

This week's Menu of the Week comes from our photography book, 101 Christmas Recipes and it's sure to put you in the holiday spirit!

This cookbook includes chapters that will give you ideas for holiday open houses, recipes for sweets to share with family & friends, plus two more chapters that will inspire you on Christmas Day and on those snowy days when you just want to snuggle under a blanket.

101 Christmas Recipes has the whole season covered and this week, you'll get a sample from each section, plus a few more! As always, when you follow us on Twitter, you'll get an additional recipe EVERY DAY of the week. Can't wait for more?  Visit our Recipe Collection and find lots more from 101 Christmas Recipes there!

 

Click links or photos below to view the recipes...enjoy!

Garlic-Romano Dipping Sauce
Shared by Denise Mainville from Huber Heights, Ohio

 

Ham & Swiss Cheese Rolls
Shared by Janet Stewart from Owensboro, Kentucky

 

 

Herbed Corn Bake
Shared by Nikole Morningstar from Norfolk, Virginia

 

Mexican Albondigas Soup
Shared by Sherry Sheehan from Phoenix, Arizona

 

Graham Pralines
Shared by Sandi Boothman from Camden, Michigan

 

Malted Hot Cocoa
Shared by JoAnna Brown from Ann Arbor, Michigan

 

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

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Full-Size eCookbook for $1.99!

Christmas with Family & Friends
-- $1.99 now thru 12/2/12! --

Get the digital eBook version of this popular holiday book
for less than 2 bucks, now through this weekend!

Click the book, select your eBook reader and download!

 

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!

 

Here's a sample recipe from the cookbook...enjoy! 

Holiday Stuffed Mushrooms
This simple and savory appetizer was shared with us by Jennifer Apthorpe from Panama, New York.

1 lb. bacon, crisply cooked
    and crumbled
8-oz. pkg. cream cheese,
    softened
1 T. dried, minced onion
2 t. Worcestershire sauce
1 lb. mushrooms, stems removed

With an electric mixer set to medium-high speed, thoroughly combine cream cheese, onion and Worcestershire sauce. Stir in bacon; fill mushroom caps with mixture. Arrange on an ungreased baking sheet. Bake at 375 degrees for 15 minutes, or until tops of mushrooms are golden. Makes 6 to 8 servings.

 

Download Christmas with Family & Friends now!

 

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