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.

 

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

 

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Link up your favorite MEMORIAL DAY recipes 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.

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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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.

 

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

 

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Link up your favorite AROUND-THE-WORLD recipes 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.

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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Want to share these recipes with a friend? Use the buttons below!

A Market-Inspired Menu of the Week!

Friendly chatter, cheery farm stands, bushels of produce, baskets of fruit and Mason jars overflowing with just-picked blooms...the farmers' market is in full swing!

With everything in sight locally grown, there's just no better place to find the absolute freshest foods...this amazing selection available right in our neighborhoods was our inspiration for Farmers' Market Favorites. 

We've selected 6 recipes from this nationally bestselling cookbook for our latest Menu of the Week...you can mix & match 'em all week long! Even if your local market isn't open yet, you'll still find plenty of ways to use grocery-fresh produce too.

Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from Farmers' Market Favorites!

 

Berry-Picker’s Reward Muffins
Shared with us by Nancy Porter of Fort Wayne, Indiana, this recipe is just as yummy with blueberries and strawberries too. Use your favorites and give your family their own rewards!

1/2 c. margarine, softened
1-1/4 c. sugar
2 eggs, beaten
8-oz. container sour cream
1 t. vanilla extract
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. raspberries
3 T. margarine, melted

With an electric mixer on medium-high speed, beat softened margarine for 30 seconds. Add sugar; beat until combined. Blend in eggs, sour cream and vanilla. Use a spoon to stir in dry ingredients until just moistened; fold in berries. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full. Bake at 400 degrees for 18 to 20 minutes, until a toothpick tests clean. Brush tops of hot muffins with melted margarine; sprinkle with topping. Cool in pan for 5 minutes; transfer to a wire rack to finish cooling. Makes 20.

Topping:

2 T. sugar
1/4 t. cinnamon
1/4 t. nutmeg

Combine all ingredients in a small bowl.

 

Savory Stuffed Mushrooms
Sent to us by longtime contributor, Francie Stutzman of Dalton, Ohio, these are perfect for parties but make a delicious side dish for big family get-togethers too! She writes, "Oh, are these so good! Depending on the size of the mushrooms, this makes 40 to 50."

1 lb. whole mushrooms
1/4 c. oil, divided
1/4 c. onion, minced
1 clove garlic, minced
1/4 lb. cooked ham, ground
1/2 c. dry bread crumbs
2 T. grated Parmesan cheese
1 egg, beaten
1 T. fresh parsley, chopped
1 t. fresh oregano, chopped
1/2 t. salt
1/8 t. pepper

Remove mushroom stems and chop enough to equal 1/2 cup. Set aside. Heat 2 tablespoons oil in a skillet over medium heat; add mushroom caps and stir to coat with oil. Remove and set aside on paper towels to drain. Add chopped stems to skillet with onion and garlic. Cook over medium-high heat for 10 minutes. Remove skillet from heat and add remaining ingredients. Spoon mixture into mushroom caps. Arrange on an ungreased baking sheet; drizzle tops with remaining oil. Bake at 325 degrees for 30 minutes. Makes 40 to 50 stuffed mushrooms.

 

Town Square Favorite
Tiffany Brinkley of Broomfield, Colorado shared this recipe with us. She writes, "A visit with friends for the weekend took us to a terrific farmers’ market on the town square. We filled our baskets to overflowing with veggies, herbs, sunflowers, even cheese…what a day! That same day, we made these yummy open-faced sandwiches for dinner."

3 T. butter
1-1/2 c. sliced mushrooms
1/2 c. red onion, sliced and separated into rings
2 zucchini, thinly sliced
1 t. dried basil
1/2 t. garlic, finely chopped
1/4 t. salt
1/4 t. pepper
4 bagels, split
8-oz. pkg. shredded Monterey Jack cheese, divided
2 tomatoes, sliced

Melt butter in a skillet over medium heat. Stir in all ingredients except bagels, cheese and tomatoes. Cook, stirring occasionally, until vegetables are crisp-tender, about 4 to 5 minutes. Arrange bagels on an ungreased baking sheet. Sprinkle 1/4 cup cheese over each bagel half. Bake at 375 degrees for 5 minutes, or until cheese is melted. Remove from oven; top each with one slice tomato. Spoon on vegetable mixture; top with remaining cheese. Continue baking 4 to 5 minutes longer, or until cheese is melted. Makes 4 servings.

 

Honey-Garlic Steak
Athena Colegrove of Big Springs, Texas shared this tweaked-to-perfection recipe wiht us. She writes, "The honey-garlic sauce is the secret...what a blend of flavors!"

1-lb. boneless beef steak
6 T. honey-garlic barbecue sauce, divided
2 T. olive oil
1 clove garlic, pressed
1 c. mushrooms, chopped
1 c. green pepper, sliced
1 c. onion, sliced
2 T. soy sauce
cooked rice

Brush each side of steak with one tablespoon barbecue sauce; set aside. Heat oil in a skillet over medium-high heat; stir in remaining ingredients, except soy sauce and rice. Sauté 10 minutes, or until vegetables are crisp-tender. Meanwhile, grill steak over medium-low flame for 15 minutes, turning once halfway through cooking time. Add soy sauce and remaining barbecue sauce to vegetables; reduce heat to medium-low. Simmer 15 minutes. Transfer steak to a serving platter, cover with aluminum foil and set aside 5 minutes. To serve, uncover steak, slice and spoon vegetables over top. Serve with rice alongside. Serves 4.

 

Tangy Summer Slaw
This coleslaw recipe was shared with us by Myra Tunanidis of New Cumberland, West Virginia. It's bursting with fresh flavors...you must give it a try!

1 head red cabbage, shredded
1 head green cabbage, shredded
1 carrot, peeled and shredded
1 onion, finely chopped
1 green pepper, finely chopped
16-oz. bottle red wine vinegar & oil salad dressing
1/4 c. olive oil
1/4 c. sugar
1 T. Dijon mustard
1 t. caraway seed
salt and pepper to taste

Toss together vegetables in a large serving bowl; set aside. Combine remaining ingredients; pour over vegetables. Refrigerate until ready to serve. Toss before serving. Makes 8 to 10 servings.

 

Peach Flip-Overs
This new twist on hand-pies was shared by Melissa Luck West Plains, Missouri. She writes, "I had so many peaches from the farmers’ market, that I popped the extras in the freezer. Try them with peach ice cream…perfect for this recipe!"

2 to 3 peaches, pitted, peeled and sliced
2 t. butter
1/4 t. nutmeg
1 t. cinnamon
2 to 3 T. pumpkin pie spice
1 t. brown sugar, packed
1/4 c. sugar
1 to 2 t. vanilla extract
8-oz. tube refrigerated crescent rolls
ground ginger to taste
Garnish: powdered sugar, cinnamon

Add peaches, butter, spices, sugars and vanilla to a saucepan over medium heat. Simmer for 10 minutes; reduce heat to low. Separate and arrange crescent roll dough on a lightly greased baking sheet; sprinkle with ginger. Bake at 375 degrees for 5 minutes. Remove from oven and top each with one tablespoon peach mixture. Roll into a crescent; secure with a toothpick. Return to the oven for 5 to 10 minutes, or until golden. Sprinkle with powdered sugar and cinnamon. Makes 8 servings.

 

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Want to learn more about Farmers' Market Favorites or
add it to your cookbook collection? Click below!

 

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FREE eBook Alert!

 

Our Classic eBook, Sandwiches, is FREE this week only!

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

Don't have an eReader? That's okay...you can still get a copy!

Download the free reading app from Amazon and it's like having a Kindle 
right in your computer...there are even versions of the app for mobile devices!

 

Special notes: When you visit our landing page, you will also find links to Nook and Kobo versions. Unfortunately, their prices may not be adjusted to the promotional price. We recommend downloading the Kindle app mentioned above so you can take advantage of the savings!

Also, if you are a fan outside of the US, we recommend the Kindle app for you as well. Unlike Apple and Barnes & Noble, there are no geographic limitations (that we know of) on Amazon.

 

 

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Top 5 Leftover Ham Recipes

Enjoying Easter Ham tomorrow?

Here are 5 yummy recipes that'll make
short work of any leftovers!

 

Ham & Swiss Cheese Rolls
Enjoy this recipe from 101 Christmas Recipes...Janet Stewart from Owensboro, Kentucky shared this recipe with us and it's one of our very favorites!

3/4 c. margarine
1-1/2 T. Worcestershire sauce
1/2 t. dry mustard
1-1/2 t. poppy seed
2 t. dried, minced onion
2 12-ct. pkgs. Hawaiian rolls
1 lb. thinly sliced deli ham
1/2 lb. sliced Swiss cheese

Combine margarine, Worcestershire sauce, mustard, poppy seed and onion in a small saucepan. Bring to a boil over medium heat; remove from heat. Slice individual rolls in half. Make sandwiches using bread, ham and cheese. Place sandwiches on an ungreased 15"x10" jelly-roll pan. Spoon margarine mixture over sandwiches. Bake, uncovered, at 350 degrees for 15 minutes. Makes 12 servings.

 

Cheesy Ham & Vegetable Bake
Jackie Flood from Geneseo, New York shared this recipe with us...you can find it in our cookbook, 101 Easy Everyday Recipes.

1-1/2 c. rotini pasta, uncooked
16-oz. pkg. frozen broccoli,
    carrots and cauliflower blend
1/2 c. sour cream
1/2 c. milk
1-1/2 c. shredded Cheddar
    cheese, divided
1-1/2 c. cooked ham, chopped
1/4 c. onion, chopped
1 clove garlic, minced
1/2 c. croutons, crushed

Cook pasta according to package directions; add frozen vegetables to cooking water just to thaw. Drain; place mixture in a 2-quart casserole dish that has been sprayed with non-stick vegetable spray. Mix sour cream, milk, one cup cheese, ham, onion and garlic; stir into pasta mixture in dish. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with croutons and remaining cheese during last 5 minutes of baking. Serves 6. 

 

Macaroni & Cheese Chowder
Enjoy this recipe from 101 Soups, Salads & Sandwiches...it's from Jo Ann's kitchen.

14-oz. can chicken broth
1 c. water
1 c. elbow macaroni, uncooked
8-oz. pkg. pasteurized process
    cheese spread
1 c. cooked ham, diced
1 c. frozen corn
1 c. milk

Bring broth and water to boil over medium heat. Add macaroni and cook until tender, approximately 12 minutes. Reduce heat to medium-low; stir in remaining ingredients. Simmer and stir until cheese is melted. Makes 4 servings. 

 

Scalloped Potatoes & Ham
This hearty recipe appears in 101 Homestyle Favorites and was shared by Lisa Quick from Clarksburg, Maryland.

2 T. onion, chopped
1/4 c. butter
1/4 c. all-purpose flour
1/2 t. dry mustard
1 t. salt
1/8 t. pepper
1-1/2 c. milk
2 c. shredded Cheddar
    cheese, divided
6 c. potatoes, peeled, cooked
    and sliced
1/2 lb. cooked ham, cubed

In a skillet over medium heat, sauté onion in butter; blend in flour, mustard, salt and pepper. Gradually add milk, stirring constantly until thickened; mix in 1-1/2 cups cheese and stir until melted. Remove from heat; add potatoes and toss to coat. Spoon into a greased 13"x9" baking pan; arrange ham and remaining cheese on top. Bake, uncovered, at 350 degrees for 30 minutes, until hot and bubbly. Serves 6.

 

Giant Stuffed Sandwich
You can use your leftover ham in place of the deli ham in this recipe from 101 Easy Entertaining Recipes. Thanks to Helen Williams from Heath, Ohio, who shared it with us.

1/2 c. quick-cooking oats, uncooked
1/2 c. boiling water
2 T. butter
16-oz. pkg. hot roll mix
3/4 c. very warm water
    (110 to 115 degrees)
2 eggs, beaten
1/2 c. mayonnaise
1/4 c. coarse mustard
9-oz. pkg. sliced deli honey ham
6-oz. pkg. sliced deli roast turkey
6-oz. pkg. sliced deli roast chicken
1 to 2 tomatoes, thinly sliced
1 red onion, thinly sliced
8 slices Cheddar cheese
Garnish: shredded lettuce

Combine oats, boiling water and butter in a large bowl; let stand for 5 minutes. Dissolve yeast from roll mix in warm water; add to oat mixture. Stir well; mix in eggs. Add flour from roll mix; blend well. Form into a 10-inch circle on a greased 12" pizza pan. Cover; let rise for 25 minutes, until double. Bake at 350 degrees for 25 minutes. Cool on a wire rack; cut in half horizontally. Whisk together mayo and mustard; spread over cut sides. Assemble sandwich and cut into wedges. Serves 8 to 12.

 

 

 

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Want to Make it Homestyle in a Hurry?

Ever wanted to serve up a homecooked meal, but felt like you needed hours of prep time to get it on the table? Not anymore! This week's Menu of the Week is filled with recipes that go from fridge to table in a flash...all in under an hour! They're all from our brand new cookbook, Homestyle in a Hurry.

From breakfast and appetizers to soups, sandwiches, salads and sides, you'll find plenty to treat your family all day long. Chapters like Dinner in a Dash and Easy-as-Pie Desserts even allow families who have busy schedules can enjoy an evening meal together.

Below, you'll find a sampling of recipes from the cookbook that you can mix and match all week long...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from Homestyle in a Hurry  !

 

Cherries & Cream Muffins
Jodi Griggs of Richmond, Kentucky shared these delicious breakfast treats with us. They sparkle with sugar topping and are quick enough even for a weekday morning!

1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
1 t. almond extract
1/2 t. vanilla extract
2-1/2 c. frozen unsweetened
    tart cherries, thawed,
    drained and divided
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. milk, divided
Garnish: sugar

In a large bowl, beat butter and sugar until light and fluffy. Add eggs and extracts; blend well. Add half of the cherries to batter; set aside. Combine flour, baking powder and salt in a separate bowl. Add half of the flour mixture to butter mixture with a spatula, then half of the milk. Add remaining flour mixture and milk; mix well. Fold in remaining cherries. Fill greased muffin cups 2/3 full. Sprinkle generously with sugar. Bake at 375 degrees for 20 to 30 minutes, until golden. Makes one dozen muffins. 

Hearty, Healthy Chicken Salad
Heather Cooper of Everett, Washington shared this lunch-perfect recipe with us. She writes, "I first made this recipe one summer when I was craving a Thanksgiving leftovers sandwich and didn’t want to roast a turkey. It turned out to be a big hit! I make it often now. All ingredients are to taste, so add more or less of anything to your liking."

4 boneless, skinless chicken breasts,
    cooked and diced
1/2 c. celery, chopped
1/4 c. onion, chopped
1/2 c. sweetened dried cranberries
1/4 c. sunflower kernels
1/2 to 1 c. low-fat plain yogurt
1-1/2 t. dried sage
1-1/2 t. poultry seasoning
10 slices favorite bread, toasted

In a large bowl, combine all ingredients except yogurt, seasonings and bread. Slowly stir in yogurt until ingredients are moistened to your preference. Add seasonings to taste. Serve on toasted bread. Makes about 5 sandwiches. 

 

Rosemary Roasted Potatoes
Penny Sherman of Cumming, GA shared this easy side dish recipe with us. She writes, "This is the easiest potato dish ever, yet it’s packed with flavor! You don’t even need to peel the potatoes."

2 lbs. redskin potatoes, diced
1/4 c. olive oil
1 t. dried rosemary
1 t. onion powder
1/2 t. garlic salt
1/2 t. pepper
1/4 t. paprika

Place potatoes in a greased 13"x9" baking pan; set aside. Mix remaining ingredients in a small bowl; drizzle over potatoes and toss to coat. Bake, uncovered, at 325 degrees for 30 minutes. Stir; bake an additional 10 minutes, until potatoes are tender and golden. Makes 6 to 8 servings.

 

Stuffed Artichoke Chicken
Michelle Marckesano of East Meadow, New York shared this new twist on chicken with us. She writes, "One of my husband’s favorite meals. The filling was originally served as an appetizer...one day I decided to try filling chicken cutlets with it and it was a big hit!"

1 c. mayonnaise
1 onion, chopped
1 c. grated Parmesan cheese
14-oz. can artichoke hearts,
    drained and chopped
1 T. lemon juice
1/2 t. pepper
2 lbs. boneless chicken cutlets
salt and pepper to taste
3 T. olive oil
3/4 c. seasoned dry bread crumbs

Combine mayonnaise, onion, cheese, artichokes, lemon juice and pepper in a bowl; set aside. Flatten chicken cutlets between 2 pieces of wax paper until thin; sprinkle with salt and pepper. Spread artichoke mixture onto each chicken cutlet. Roll up; secure with a wooden toothpick. Drizzle roll-ups with oil; coat with bread crumbs. Place in an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 minutes. Makes 8 servings.

 

No-Bake Peanut Butter Bars
Cheri Maxwell of Gulf Breeze, Florida shared this super-simple recipe with us. She writes, "This is a favorite after-school treat at my house. So easy to make and the kids just love them!

2 c. margarine, divided
2 c. creamy peanut butter
4-1/2 c. powdered sugar
2 c. graham cracker crumbs
2 c. semi-sweet chocolate chips

Melt 1-1/2 cups margarine and pour into a large bowl. Add peanut butter, powdered sugar and graham cracker crumbs; blend well. Spread in a greased 15"x10" jelly-roll pan; set aside. In a saucepan over low heat, combine remaining margarine and chocolate chips. Stir occasionally until melted and smooth. Spread over peanut butter layer. Let cool completely before cutting into bars. Makes 3 dozen.

 

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Want to learn more about Homestyle in a Hurry or
add it to your cookbook collection? Click below!

 

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30 Minutes from Stove to Table!

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

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

Below, you'll find a sampling of recipes from each chapter that you can mix and match all week long...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from  Fast-Fix Meals !

 

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

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

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

 

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

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

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

Avocado Dressing:

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

 

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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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Link up your favorite SUPER BOWL recipes 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.

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Want to share these recipes with a friend? Use the buttons below!

Menu of the Week: Soup, Salad & Sandwiches!

This week's Menu of the Week comes from our cookbook, 101 Soups, Salads & Sandwiches, a new book in our 101 Photo Series of cookbooks and guaranteed to deliver for brunches, lunches and dinner! Plus, each recipe includes a color photo so you'll know just what to expect when you're finished!

With recipes focused on soups, salads and sandwiches (what a surprise, right?) there's also a chapter in the back of homemade toppers, dressings, garnishes and crackers...they'll take any recipe to the next level and make you a kitchen hero!

Below, you'll find a sampling of recipes from the book. Follow us on Twitter and get a recipe EVERY DAY this week or click over to our Online Recipe Box for LOTS more from   101 Soups, Salads & Sandwiches!

 

Beef Stew & Biscuits
Jocelyn Medina of Phoenixville, Pennsylvania shared this recipe with us. It's a tried & true one-pot meal that's perfect for Sunday dinner, or anytime!

1 lb. ground beef
1/4 c. onion, chopped
1/4 t. dried basil
1/8 t. pepper
3-1/2 c. frozen or canned mixed vegetables
2 8-oz. cans tomato sauce
1 c. sharp Cheddar cheese, cubed
12-oz. tube refrigerated biscuits

In a skillet, brown beef and onion; drain. Add seasonings, mixed vegetables and tomato sauce; mix well. Cover and simmer for 5 minutes. Fold in cheese cubes; pour into an ungreased 2-quart casserole dish. Arrange biscuits on top. Bake, uncovered, at 375 degrees for 25 minutes, or until biscuits are golden. Serves 4 to 6.

 

Hot & Sweet Coleslaw
This recipe was shared by Karen Christiansen of Glenview, Illinois. She writes, My husband, who doesn’t care for salads with a lot of mayonnaise, enjoys this slaw along with pulled pork sandwiches.

8 c. green cabbage, shredded
1 c. red cabbage, shredded
4 carrots, peeled and shredded
1 yellow onion, grated
1/2 c. low-fat mayonnaise
2 T. mustard
2 t. cider vinegar
1/4 c. sugar
1 t. pepper
1/4 t. cayenne pepper
Optional: salt and additional pepper to taste

In a large bowl, toss together vegetables. In a separate bowl, whisk together mayonnaise, mustard, vinegar, sugar and peppers. Toss mayonnaise mixture with cabbage mixture; season with salt and
additional pepper, if desired. Cover and refrigerate overnight before serving. Makes 10 to 12 servings.

 

Chicken Tacos
Katherine Jaworowski of Devine, Texas sent us this recipe. She writes, "I made up this recipe and know it’s a real winner because it’s the one dish I never have leftovers from!"

2 T. olive oil
1 onion, chopped
2 T. garlic, minced
2 to 3 lbs. boneless, skinless chicken thighs or breasts, cut into bite-size pieces
10-oz. can diced tomatoes with green chiles
4-oz. can diced green chiles
1/8 to 1/4 t. hot pepper sauce
1 T. dried cilantro
salt and pepper to taste
12-oz. pkg. 6-inch corn tortillas
Garnish: shredded Cheddar cheese

Heat oil in a large skillet over medium heat. Sauté onion and garlic until tender. Add chicken and cook through. Stir in remaining ingredients except tortillas and cheese; reduce heat. Stirring often, simmer 8 to 10 minutes, until most of the liquid is cooked out. Spoon into tortillas and garnish with cheese. Serves 6 to 8.

 

Refrigerator Pickles
These super-simple pickles were shared with us by Kay Barg of Sandy, Utah. It's a great recipe for first-time pickle makers.

3 c. cucumbers, peeled and sliced
1 onion, thinly sliced
3/4 c. sugar
2/3 c. white vinegar
1/2 t. celery seed
1/2 t. mustard seed
1/4 t. salt

Mix cucumbers and onion in a glass or plastic bowl; set aside. Stir remaining ingredients together in a microwave-safe container. Microwave on high for 3 minutes, stirring after 2 minutes. Pour over cucumber mixture. Cover and refrigerate for 24 hours before serving to blend flavors. Keep refrigerated. Makes one quart.

 

 

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Simplify Your Family's Mealtime!

This week's Menu of the Week comes from our cookbook, Slow-Cookers, Casseroles & Skillets, a collection of family-favorite recipes cooked in these easy ways! Divided into three big sections, each includes recipes that take Just 5 Ingredients, Easy Family Meals and One-Dish Dinners...mealtime has never been easier!

With recipes focused on mains, sides, soups and sandwiches, it's sure to have something to tempt your tummy at any time of year. Below, you'll find a sampling of recipes from the book...follow us on Twitter and get a recipe EVERY DAY this week or click over to our Online Recipe Box for LOTS more from Slow-Cookers, Casseroles & Skillets!

 

John's Spinach & Red Pepper Chicken
From the 5-Ingredient recipe chapter of the Casseroles section, this recipe was originally shared by Michelle Johnson of Drexel Hill, Pennsylvania. She writes, "My brother-in-law's cousin John shared this recipe with me...it's a keeper! I like to prepare this casserole in the morning, pop it in the fridge and bake it when I come home from work."

6 boneless, skinless chicken breasts
12-oz. jar roasted red peppers, drained
10-oz. pkg. frozen chopped spinach, thawed and drained
8-oz. pkg. shredded Italian cheese blend
8-oz. bottle Italian salad dressing
cooked rice or pasta

Place chicken breasts between 2 pieces of wax paper and pound to flatten. Lay chicken in a lightly greased 13"x9" baking pan. Arrange peppers on top of chicken; layer with spinach and cheese. Pour dressing over top. Cover and refrigerate for one to 8 hours. Bake, uncovered, at 350 degrees for 30 minutes. Serve over cooked rice or pasta. Makes 6 servings

 

Mom's Mini Reubens
Cheryl Breeden of North Platte, Nebraska writes that this was always her mom's favorite recipe during football season. She continues, "It's so yummy, easy and fun for guests to fix their own mini sandwiches...even if our team lost, dinner was always a winner!" Thanks for sharing it, Cheryl...we love it any time of year!

2 16-oz. pkgs. shredded Swiss cheese
8-oz. bottle Thousand Island salad dressing
32-oz. pkg. refrigerated sauerkraut, drained and chopped
1/4 to 1/2 lb. deli corned beef, chopped
Optional: 1 t. caraway seed
1 to 2 loaves party rye
Garnish: dill pickle slices

Put all ingredients except party rye and pickles in a slow cooker. Cover and cook on low setting for about 4 hours, or until mixture is hot and cheese is melted. Stir to blend well. To serve, arrange party rye slices and pickles on separate plates around slow cooker. Makes 10 to 12 servings.

 

Country Fried Pork Chops
Gladys Pilch of Sylva, North Carolina, writes about her recipe, "These pork chops are so easy to fix, no wonder they're a favorite of mine! I serve them over buttered egg noodles, followed by hot cinnamon applesauce and cookies for dessert." Sounds yummy to us...thanks for sharing, Gladys!

4 pork chops
4-oz. can sliced mushrooms, drained
1/2 to 1 T. shortening
10-3/4 oz. can cream of celery soup
1/2 c. water
1/4 t. dried thyme
6 pearl onions
1 c. carrots, peeled and sliced

In a skillet over medium-high heat, brown pork chops and mushrooms in shortening. Drain; stir in soup, water and thyme. Add onions and carrots. Cover and cook over low heat for 45 minutes, or until tender. Stir occasionally. Serves 4.

 

Hearty Pierogie Casserole
This comforting casserole was shared with us by Sheryl Maksymowski of Grand Rapids, Michigan. She writes, "I have been making this casserole for nearly 25 years and my family's faces still light up every time I make it. It really sticks to your ribs and is so very easy!"

2 to 3 16.9-oz. pkgs. frozen favorite-flavor pierogies
1-1/2 to 2 lbs. smoked pork sausage, sliced into bite-size pieces
26-oz. can cream of mushroom soup
3-1/4 c. milk
2 to 3 c. shredded Cheddar cheese

Bring a large saucepan of water to a boil; add pierogies and sausage. Cook for 5 to 7 minutes, until pierogies float; drain. Arrange mixture in a 13"x9" glass baking pan that has been sprayed with non-stick vegetable spray. Blend soup and milk; pour over top. Top with cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes, or until soup is bubbly and cheese is lightly golden. Let stand for about 5 minutes before serving. Makes 8 servings.

 

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Make Any Meal a Special Occasion!

This week's Menu of the Week comes from 101 Easy Entertaining Recipes, a cookbook that's bound to become your go-to for parties and get-togethers, if it's not already!

While there are plenty of dishes perfect for sharing with friends, you'll also find dozens that need no occasion at all. We've picked some of our favorite recipes from this book and, as in all book in our 101 series, each has a color photo to go along with it.

 

Working Moms’ Cheese Ball
Shared by Vickie Garlitz of Edmond, Oklahoma, this has become one of our favorites to take along to potlucks and church suppers. She writes, "This is easy, quick and tastes great! Use whatever flavor of cream cheese you have in the fridge...dill, garlic, onion & chive are all tasty."

2  8-oz. containers flavored
    spreadable cream cheese
1/2 to 1 c. mixed shredded
    cheese
Optional: hot pepper sauce
    to taste
1/2 to 3/4 c. finely chopped
    pecans
Garnish: whole pecans,
    assorted crackers and
    cut-up vegetables

Blend cream cheese and shredded cheese in a medium bowl; add pepper sauce, if desired. Form into a ball and roll in chopped pecans. Wrap in plastic wrap; refrigerate for one hour before serving. Garnish with whole pecans; surround with crackers and vegetables to serve. Makes 3 to 4 cups. 

 

Cheese Straws
Cindy McKinnon of El Dorado, Arkansas sent us this recipe, along with this note, "This is my Aunt Sister’s famous signature recipe. She passed away several years ago, yet she is still remembered as being an awesome cook." If you don't have a cookie press, just pat into crackers...so tasty served alongside soup or salad!

16-oz. pkg. shredded sharp
    Cheddar cheese,
    at room temperature
1-1/4 c. margarine, softened
3 c. all-purpose flour
1 t. cayenne pepper
1 t. salt

Combine all ingredients together in a large bowl. Mix well, using your hands. Spoon dough into a cookie press with a star tip. Press dough in strips onto ungreased baking sheets; cut strips 3 inches long. Bake at 350 degrees for 12 to 15 minutes, or until orange on bottom and around edges. Cool on wire racks; store in an airtight container. Makes 3 to 4 dozen. 

 

Chicken Ranch Quesadillas
This recipe was shared by Gretchen Brown of Forest Grove, Oregon. For family dinners, it's easy to serve everyone their own and to make it an easy-to-handle party snack, slice each quesadilla into 8 mini wedges.

1/2 c. ranch dip
8  8-inch flour tortillas
1 c. shredded Cheddar
    cheese
1 c. shredded Monterey
    Jack cheese
10-oz. can chicken,
    drained
1/3 c. bacon bits
Optional: salsa

Spread 2 tablespoons dip on each of 4 tortillas. Top each with one-quarter of the cheeses, chicken and bacon bits. Top with remaining tortillas. Place each tortilla stack in a lightly greased non-stick skillet or griddle over medium-high heat until lightly golden; turn carefully and cook until cheese is melted. Let stand for 2 minutes; slice into wedges. Serve with salsa, if desired. Serves 4. 

 

Yummy Ham Sandwiches
Beth Cavanaugh of Westerville, Ohio shared this recipe with us. it's a nothing-to-it recipe that’s always welcome at mealtime or any carry-in dinner or potluck.

6-lb. bone-in ham
8-oz. jar mustard
16-oz. pkg. brown sugar
24 dinner rolls, split

Place ham in a large slow cooker; cover with water. Cover and cook on low setting for 8 to 10 hours, until ham is very tender. Drain; let cool. Shred ham and return to slow cooker; stir in mustard and brown sugar. Cover and cook on low setting just until heated through. Serve on rolls. Makes 24 mini sandwiches.

 

 

 

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Want to learn more about 101 Easy Entertaining Recipes?

It was featured as Cookbook of the Week (bonus recipe!)
or you can view it on our site.

Click below to add it to your collection...it's half price all this week!

 

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Ready to Ring in the New Year?

 

Only a few days left in 2011...can you believe it? We can't either, but we're looking forward to ringing in a new year and wish all of you the very best to come.

 Is there a special dish you enjoy on New Year's Day to encourage good luck to come your way? Whether it's pork & sauerkraut, black-eyed peas or another family recipe, tell us...

What's YOUR favorite NEW YEAR'S DAY recipe?
Share 'em all in today's Recipe Round-Up!

 

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Here's a recipe to inspire you from Jolly Holidays, one of our only cookbooks to feature a whole chapter of New Year's Eve and Day recipes, crafts and ideas!

Barbecued Pork
Shared by Darrell Lawry of Kissimmee, Florida, it's delicious served as an open-faced sandwich on crusty bread…add some slaw and you'll get your good-luck cabbage in too!

1/3 c. plus 1 T. water
2/3 c. onion, chopped
1/2 c. carrots, chopped
1/4 c. catsup
2 T. vinegar
1 T. Worcestershire sauce
1 t. brown sugar, packed
1 t. chili powder
1/2 t. garlic powder
1/4 t. pepper
2 c. pork, cooked and thinly sliced
1/3 c. celery, sliced
2 t. cornstarch

Combine 1/3 cup water and next 9 ingredients together in a 4-quart saucepan; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Stir in pork and celery; simmer, covered, 5 minutes more. Whisk cornstarch with one tablespoon water; stir into meat mixture. Heat and stir until thickened and bubbly. Makes 4 servings.

 

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Link up your favorite NEW YEAR'S DAY recipe below
and, if you're joining this hop, link back
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Can You Believe It?

We recently crossed our next milestone number of Fans on
our Page on Facebook and, to say thanks, we shared the next
chapter of our FREE Circle of Friends cookbook...
it's 25 of our best burger recipes!

If you're not a Fan yet, join us there
for lots more goodies like this!

 

25 Burger Recipes

Not sure if you have them all?
Click here to see all 6 chapters!

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Round 'Em Up and Take 'Em To Go!

With kids heading back to school and the weather cooling down for some
of us (sorry, Texas and other sweltering states) we thought this week would
be a great time to round up all your portable lunchbox-friendly recipes.

Whether you're packing a picnic or looking for something
other than PB & J to send to school, tell us...

What's YOUR favorite PORTABLE recipe?
Share 'em all in today's Recipe Round-Up.

Here's one to inspire you from our newest book in the Our Favorites series, Our Favorite Melts & Wraps. It's full of tasty take-along inspiration...sandwiches for suppertime too!

Lunchbox Pita Pockets
Great with cooked chicken or turkey as well, this recipes makes 6 servings but they'll keep well in the fridge. You could always halve the recipe and keep just a few for later in the week too!

1-1/2 c. yogurt
1-1/2 c. cucumber,
    diced
1-1/2 t. fresh parsley,
    chopped
1/2 t. garlic powder
1/8 t. salt
1/2 t. sugar
hot pepper sauce to taste
6 sausage patties
3 pita rounds,
    sliced in half
1 tomato, sliced
1 green pepper, sliced
1/2 head lettuce, torn
1/2 sweet onion, thinly sliced
1 c. shredded Cheddar cheese

Combine yogurt, cucumber and seasonings in a medium-size bowl; mix well. Cover and refrigerate until ready to use. Prepare sausage patties according to package directions. Gently open up pita pockets; fill equally with a sausage patty, vegetables and cheese. Spoon in cucumber sauce; wrap tightly in wax paper and refrigerate until serving. Serves 6.

 

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

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Super Fast AND Slow?

As hot as it's been around these parts, our slow-cookers have been getting a WORKOUT lately! You just can't beat a dinner that's done when you get home and keeps your kitchen cool boot, right? It's the perfect time to feature this week's Cookbook of the Week!

Say hello to your new best friend in the kitchen...

Super-Fast Slow Cooking!

When we were creating this cookbook, we wanted to see if we could simplify slow cooking even further...and we did! Sure, you still just put all the ingredients in the slow cooker and turn it on, but, in this collection, the dishes are SUPER FAST in the prep department and each take 5 or fewer ingredients! It just doesn't get much simpler than that, does it?

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

Did you notice how we've divided the mains
by the kind of meat you'll use? Handy!

Once you know if you need to set out chicken or beef, you'll only need 4 or fewer ingredients and dinner will be ready to start cooking. Next time you're running low on inspiration, this book will definitely come to the rescue!

With extra chapters for sandwiches, sides, breakfasts and even desserts, Super-Fast Slow Cooking will help out with any meal of the day. Thanks to the chapter called Little Extras, even party food is easy!

We're sharing a recipe from the Sandwiches chapter today...whip 'em up this week for an easy dinner and maybe even lunch the next day.

French Dip Sandwiches
Patricia Rodgers of Brookshire, Texas, shared this recipe with us. She writes, "This is my own original recipe, which I submitted to my high school alumni cookbook about 20 years ago. When the cookbook was reviewed by the Omaha World Herald, I was thrilled to find my recipe was featured in the newspaper!"

3 to 4-lb. beef chuck roast
1-1/4 oz. pkg. buttermilk ranch salad dressing mix
14-1/2 oz. can beef broth
1 loaf French bread, sliced

Place roast in a slow cooker. Cover and cook on low setting for 6 to 8 hours. Remove from slow cooker; shred with 2 forks. Return to slow cooker; sprinkle with dressing mix. Add broth and cook on low setting for an additional 2 hours. Serve on French bread with a small bowl of juices from slow cooker for dipping. Makes 6 to 8 sandwiches.

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Super-Fast Slow Cooking is bound to save you time, simplify your shopping and please every member of your family. They'll love all the yummy dishes you can throw together from so few ingredients and they might even think YOU'RE super too! (Cape optional.)

Add this week's Cookbook of the Week to your collection...
just click the big red button!

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Enjoy Autumn the Quick & Easy Way!

When the leaves are falling, there's that unmistakable
nip in the air and the sun sets just a little sooner,
we know that fall is on its way.

(And sometimes, these dog-days of summer are
the best time to think about those cooler days of autumn!)

There's so much to do in this busy season: visits to the apple orchard, hometown football games, picking out your pumpkin, going on hayrides or just enjoying a backyard fire with some friends & family.

We love ALL the fun that can be had and, for us, nothing goes more hand-in-hand with fun than...food! This week's Cookbook of the Week is all about enjoying the season's best dishes while leaving plenty of time to celebrate the fun of fall.

Say hello to...

Quick & Easy Autumn!

So what makes this year's autumn book different from all the rest?

Well, for starters, all the recipes inside take 30 minutes or less OR call for 8 or fewer ingredients! They're sure to save you time during this busy season.

Attention collectors: We've never before created a book to celebrate the season that's also quick & easy...it's a first for us!

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

All your favorites for every meal of the day, PLUS a bonus chapter filled with slow-cooker goodies!

These will obviously take longer than 30 minutes but we've kept them pretty easy too...they're sure to come in handy for those on-the-go days! We're sharing one of the recipes from that chapter today...this one has 9 ingredients, but still, it's pretty simple.

Shredded Pork Sandwiches
Shared by JonCarole Gilbreath of Tyler, Texas. She writes, "Everyone will love these savory, smoky sandwiches. They’re simple to fix, but that’s your little secret!"

3 to 4 thick-sliced boneless pork chops
1 onion, sliced
1 tomato, chopped
4-oz. can sliced mushrooms, drained
2 t. chipotle seasoning
1/2 c. barbecue sauce
1/4 c. brown sugar, packed
1/2 t. salt
8 whole-wheat buns, split

Place pork chops in a slow cooker; top with onion, tomato and mushrooms. Stir chipotle seasoning into barbecue sauce and spoon over pork chops. Cover and cook on high setting for one hour. Reduce to low setting and cook for about 8 hours, until very tender. Remove pork chops and shred with a fork; set aside. Pour juices and vegetables from slow cooker into a saucepan; stir in brown sugar and salt. Bring to a boil; simmer for several minutes, until reduced slightly. Stir in shredded pork; heat through. Serve on buns. Serves 6 to 8.

Bonus Tip: Warm sandwich buns for a crowd...easy! Fill a roaster with buns, cover with heavy-duty aluminum foil and cut several slits in the foil. Top with several dampened paper towels and tightly cover with more foil. Place in a 250-degree oven for 20 minutes. Rolls will be hot and steamy.

 

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If you're a fan of our Page on Facebook, you may have seen some of the goodies from inside this cookbook...click below to get a complete list of their blogs and see all 27 dishes they made!

 

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Last but not least, keep an eye on your inbox for something really fun
later this week. The August edition of Feather Your Nest
will have all the details!

Click here to subscribe to our email club and
you'll be sure to get yours this Wednesday!

 

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Click the button below!

 

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To Market, To Market This Week!

This week's Cookbook of the Week couldn't be more perfect for this time of year! Filled with fresh recipes you can whip up after a trip to the market plus year 'round favorites, it also includes tips for summertime fun, flea-market ideas and so much more.

Let's take a peek inside...

Farmers' Market Favorites!

With chapters ranging from breakfast and snacks to mains, sides, salads and more, there's something here for any time of day!

Here's a recipe from our friend Wendy Lee Paffenroth - another one! - that's just a sample of the kinds of yummy summer recipes you'll find inside.

Market Veggie Triangles

2 to 3 cucumbers, chopped
8-oz. pkg. cream cheese, softened
1/4 c. mayonnaise
1 T. lemon juice
1/8 t. hot pepper sauce
1/2 c. red pepper, chopped
1/4 c. onion, finely chopped
1/4 c. green olives with pimentos, finely chopped
1 T. fresh parsley, chopped
salt and pepper to taste
12 slices wheat or pumpernickel bread, crusts trimmed
Garnish: green olive or cucumber slices

Place cucumbers in a strainer for 15 to 20 minutes to allow liquid to drain. Combine remaining ingredients except bread and garnish in a bowl. Stir until well blended. Add drained cucumbers; stir again. Refrigerate, covered, for 2 to 3 hours. Slice bread into triangles. Spread with cucumber mixture. Garnish as desired. Makes 4 dozen.

Sounds so tasty, doesn't it? If you're in the mood for something warmer, check out Susan's Vegatable Lasagna...it's another winner from Farmers' Market Favorites!

This week's Cookbook of the Week not only features market-fresh family favorites, it also includes over 200 tips for everything from shopping for the best of the season and tending your own garden to whipping up little touches to make meals extra special.

You'll also find ideas like these for making something fun
from your flea-market finds! Click any image to view larger.

Keep fruit dip chilled in a vintage pie plate filled
with crushed ice. Nestle a bowl into the ice to
keep the dip chilled…country style!

 

 

A wire basket once used for canning jars is easily
turned into a silverware caddy. Mason jars can be
filled with silverware, while a thermos of blooms
sits nicely in the middle.

 

 

Transform a vintage vent cover into a terrific
recipe sorter. Find a vent with a back flap that
can become a stand when it’s pulled out. Then,
with a little cleaning and a fresh coat of paint,
it’s ready to hold your favorite recipe cards. 

Stay tuned all this week for more goodies from Farmers' Market Favorites. Feel free to share this post with a friend...the buttons below make it easy!

Take a Tour of Bloggers!

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

 

 

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

 

 

 

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

 

 

 

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

 

 

 

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

 

 

 

 

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

 

 

 

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

 

 

 

 

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

 

 

 

 

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

 

 

 

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

 

 

 

 

 

 

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

 

 

 

 

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

 

 

 

 

 

 

 

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

 

 

 

 

 

 

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

 

 

 

 

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

 

 

 

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

 

 

 

 

 

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

 

 

 

 

 

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

 

 

 

 

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

 

 

 

 

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

 

 

 

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

Heading South This Friday!

Ever run across a blog and within reading a few posts, you feel like you really know someone? It happens sometimes when someone writes so clearly in their own voice that, for a minute, you can almost imagine have a conversation.

Today's Featured Friday blogger is just like that.

A born storyteller with a passion for food, Jackie writes her blog from the heart and it shows in every post. She's only been blogging for a few months but already, Syrup & Biscuits so distinctly represents who she is. Even better, her friendly voice invites you to sit down, eat something homemade and listen to the story of the day.

We're excited to introduce you to...

Syrup & Biscuits!

We asked Jackie some fun questions to give you a sneak peek into the voice behind this soon-to-be-favorite blog and she obliged with these answers...enjoy!

Tell us about yourself, your family and where you live.

Being born and raised in Alabama and entrenched in southernism was a gift. It gave me an identity. I am part of a culture that embraces gracious hospitality, manners, love of God and country, frugality, family values and good honest food. That's who I am and that's what I'm all about.

A career move in 1985 brought my husband, two daughters and me from Mobile, Alabama to Tampa, Florida. Our son was born after we moved to Tampa. Mobile is a southern city that has retained its southern personality. Tampa is a city located in the southern part of the United States that doesn't have a southern personality. While raising our children in Tampa, it was important to me that I teach them about southern culture and their heritage. They don't have my accent, but they are Southerners. I'm proud of that.

Currently, I reside in Valrico, FL (a Tampa suburb) with my husband, Sam, and my Basset Hound, Belle. We are so blessed to have all three of our children and two grandchildren live close by.

After a successful career as a nurse, corporate executive and business owner, I hung up my ballet slippers and retired in April 2009. Since retirement, l have busied myself with doing anything I wanted to and nothing I didn't want to. My days are filled with writing my first cookbook, "Apron Strings", maintaining Syrup and Biscuits, gardening, enjoying grandchildren, family and my husband. Life is good. I always knew that. 

How did you get your start in the kitchen?

I have been cooking family meals since I was 12 years old. Being the eldest of three, that job fell to me. In the beginning, cooking was a chore. Somewhere along the way, it became a passion as it remains today. Cooking is a way of nurturing as well as a creative outlet. Good food and good memories go hand in hand.

Some of the best things we have to offer folks is a special meal or dish prepared with them in mind. That's what my Granny did, that's what she taught me to do. She was truly my inspiration for cooking. My mother never liked to cook until the last few years of her life. But, Mama liked nothing better than for me to cook for her. And I loved doing it for her as much as she loved eating it.

The first cookbook that I used was The Betty Furness Westinghouse Cookbook published by Simon and Schuster in 1954 which was a gift from my father to my mother. Since my mother didn't enjoy cooking and my grandmother lived a distance away, this book became my reference for recipes and cooking techniques. I used that cookbook right up until I left home. Some of the recipes stayed with me in my mind, but I always wanted the cookbook. Certainly, I could have bought another copy from amazon.com, but I wanted the cookbook that had the food stains from my dishes on the pages.

When my daughter got married in 2002, my mother presented me with a gift. The cookbook. The one that I had relied on for cooking lessons for so many years. It was quite tattered. In fact both front and back cover was torn off. But it I didn't care about that. The cookbook that I had loved was now MY cookbook. I asked my mother to write a note in the cookbook and this is what she said, "To the mother of the bride. I hope you enjoy. Love, Mom. 10/2/02." I am a collector of cookbooks and this one is a superstar among my collection. I keep it in a plastic ziplock bag to try to protect it as much as possible.

What was your inspiration to start your blog?

I've always enjoyed writing but never had much time to do it outside of my work responsibilities. Following the death of my mother when I was 52 years old, I suddenly realized that I was the oldest living person in my ancestral line. I was the matriarch.

My life has been enriched by some wonderful people who have given me wonderful memories. I didn't want time to take away the memories. It was important to me that my children and grandchildren know them. It made sense for me to pair the stories with food since I am passionate about cooking (and eating!) and so many of the stories relate to food anyway.

My stories are written from my heart and I try to keep my brain out of it as much as possible. Because the memories evoke such strong happy emotions, I wanted to write them because I can write up a storm and cry but it's hard for me to vocalize the story while crying. Plus, you can't understand what I'm saying when I'm doing my ugly crying.

What's the best thing to happen since starting your blog?

I have so blessed by all the wonderful sweet comments that I get from readers. My readers are the sweetest, kindest people in the world. It is satisfying for me to know that people relate to my stories and thank me for stirring up some pleasant memories. I feel so good about that. To know that I have played a small part in brightening someone's day is just the greatest feeling.

Quick! You have 30 minutes to put dinner on the table...what do you fix?

Homemade Tacos. My whole family is nuts about them. I make my own taco seasoning mix and keep it in a jar in my spice cabinet.
 
Care to share your favorite recipe from Syrup & Biscuits?

I would be happy to share a recipe from Syrup and Biscuits. This is one that I just posted last week which has caught the attention of a lot of people. One of my readers was even taken by the dish in the photo, asked me where I got them and sat right down and ordered them!

Shrimp and Grits

For grits:
2 cups chicken stock
2 cups milk
1 cup quick cooking grits
salt to taste
1 cup shredded cheddar cheese
 
Bring stock and milk to a boil. Slowly pour in grits WHISKING constantly to prevent lumps. After grits have started to thicken but are a little thinner than you would like the finished product to be, cover and remove form heat. Let sit for at least 5 minutes. Keep warm. Just before serving, stir in cheese until melted. Taste for salt.
 
For shrimp:
1 pound peeled and deveined wild-caught shrimp (I use medium or large)
2 T. bacon drippings
1 onion, peeled and sliced thin
1 green bell pepper, sliced thin
2 tbsp. flour
2 cups stock, chicken or seafood
salt and pepper to taste
Tabasco sauce
 
Add bacon drippings to pan and heat. Add onion and pepper slices and saute until soft and starting to caramelize. Stir in flour and brown. Slowly pour in stock, stir until thickened. Add shrimp and cook until pink, about 3 minutes. Taste for seasoning and adjust. Serve over hot cheese grits. Add Tabasco sauce if desired.

If you could have dinner with a celebrity chef, who would it be?

Scott Peacock. I love his style of cooking. The cookbook that he co-authored with Edna Lewis The Gift of Southern Cooking is one of my favorites. Scott grew up in the same part of Alabama as my family in a little town called Hartford. My parents left Mobile and moved back to Hartford after I had started college so I didn't make the move with them. Both of my sisters, who are younger than me, went to school with Scott but I have never gotten the chance to meet him. I hope I will someday. We speak the same language!

If you could design your ideal kitchen, what would be in it?

Actually, we just remodeled our kitchen a couple of years ago and I absolutely love it. I have such a nice place to cook. The only thing that would make it better is if my Granny could cook one meal with me in my beautiful kitchen.

If you could spend a whole day (guilt-free!) doing something you love, what would it be?

I really, really, really want to participate in a recreated working 18th century colonial farm. Someplace like Colonial Williamsburg that is interactive. I don't want to just sit back and watch demonstrations. Living the life for a whole day, maybe more, is what I have in mind.

Tell us something that no one would guess about you.

As I ponder this question, it pounds home just how utterly predictable I really am! I've been married to my high school sweetheart for 35 years. We have raised our three children (well, almost...our youngest is a Junior in college). We are retired and living a wonderful stress free life. My husband golfs. I garden and cook and write about gardening and cooking. We enjoy our family every way we can. I will be participating in my first 10k race on Saturday....my FIRST 10k (6.2 miles) will be 3 1/2 months away from my 56th birthday. WHEW!

Thanks for taking time to answer these questions, Jackie...we enjoyed reading and sharing the answers almost as much as we enjoy your blog.

Here's one more post that
made us chuckle...Jackie
didn't mention it but we can't
resist linking.

You Put WHAT on
Your Tomato Sandwich?

Take it from her husband Sam,
Jackie can fix a mean
"damater samich."

With posts like this, it's no wonder we love Syrup and Biscuits...we think you'll love it too. Pay Jackie a visit and you're bound to find something good to fix. Find her Page on Facebook for even more recipes and stories!

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Happy St. Patrick's Day!

Here are two recipes to celebrate
the luck of the Irish today...enjoy!

Mom’s Mini Reubens
Found in Slow-Cookers, Casseroles & Skillets, this recipe was shared by Cheryl Breeden of North Platte, Nebraska...thanks, Cheryl!

2  16-oz. pkgs. shredded
    Swiss cheese
8-oz. bottle Thousand Island
    salad dressing
32-oz. pkg. refrigerated sauerkraut,
    drained and chopped
1/4 to 1/2 lb. deli corned beef,
    chopped
Optional: 1 t. caraway seed
1 to 2 loaves party rye
Garnish: dill pickle slices

Put all ingredients except party rye and pickles in a slow cooker. Cover and cook on low setting for about 4 hours, or until mixture is hot and cheese is melted. Stir to blend well. To serve, arrange party rye slices and pickles on separate plates around slow cooker. Makes 10 to 12 servings.

 

Irish Cream Bars
Found in our new cookbook, Best-Ever Cookies, this recipes was shared by Annette Mullan of North Arlington, NJ...thanks Annette!

1/2 c. butter, softened
3/4 c. plus 1 T. all-purpose
    flour, divided
1/4 c. powdered sugar
2 T. baking cocoa
3/4 c. sour cream
1/2 c. sugar
1/3 c. Irish cream liqueur
1 egg, beaten
1 t. vanilla extract
1/2 c. whipping cream
Optional: chocolate sprinkles

Stir together butter, 3/4 cup flour, powdered sugar and cocoa with a spoon until soft dough forms. Press into the bottom of an ungreased 8"x8" baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a separate bowl, whisk together remaining flour, sour cream, sugar, liqueur, egg and vanilla. Blend well; pour over baked layer. Return to oven and bake an additional 15 to 20 minutes, until filling is set. Cool slightly; refrigerate at least 2 hours before cutting into bars. In a small bowl, with an electric mixer on high speed, beat whipping cream until stiff peaks form. Serve bars topped with dollops of whipped cream and sprinkles, if desired. Keep bars covered and refrigerated for up to 2 days. Makes 2 dozen.

 

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