Gooseberry Patch

Menu of the Week Full of Bonuses!

 

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

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

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

Click the links below to view the individual recipes!

Tex-Mex Stuffed Peppers 

Mexican Meat Mix 

Ham & Linguine Toss

Country Artichoke & Turkey Salad 

Savory Sausage Stroganoff

Potluck Poppy Seed Chicken

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

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

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

 

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add it to your cookbook collection? Click below!

 

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Love Recipes with 5 Ingredients or Less?

 

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

This week, we're sharing 6 recipes from this bestselling cookbook for our latest Menu of the Week and we hope you'll enjoy mixing & matching all week long.

Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from 5 Ingredients or Less!

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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Want to learn more about 5 Ingredients or Less or
add it to your cookbook collection? Click below!

 

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Rounding up Quick & Easy Dinners!

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

That works out perfectly for two reasons:

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

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

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

 

So tell us...

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

 

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

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

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

Combine cornbread mix and salad dressing mix in a large plastic zipping bag; set aside. Pour milk into a shallow bowl. Dip chicken into milk; place in cornbread mixture and shake to coat. Heat oil in a large skillet over medium heat. Add chicken; cook until golden on both sides, about 6 to 7 minutes per side, or until juices run clear. Serves 6.

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

 

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Link up your favorite QUICK & EASY DINNER 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.

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

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Rounding Up Skillet Meals!

What's better than a meal that cooks all in ONE skillet? Less dishes to wash, plus delicious flavor to boot! We love these simplified recipes that come together in a flash and we know you have some good ones to share. So, tell us...

What are YOUR favorite recipe for SKILLET MEALS?
Share 'em all in today's Recipe Round-Up!

 

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Here's a recipe to inspire you from our cookbook,
Slow Cookers, Casseroles & Skillets...enjoy!

Quick Skillet Spaghetti
This recipe was shared by Lisa Parrish of Trinity, North Carolina. She writes, "My husband requests this recipe for dinner weekly! It’s so easy because you don’t even have to boil water for the spaghetti. Try it
with half sausage and half ground turkey too."

1 lb. sweet Italian ground
    pork sausage
1 clove garlic, pressed
7-oz. pkg. spaghetti, uncooked
    and broken into 1-inch lengths
2 14-oz. cans diced Italian tomatoes
15-oz. can tomato sauce
1 T. fresh parsley, chopped
2 t. dried basil
3 T. shredded Italian-blend cheese

In a skillet over medium heat, brown sausage for about 5 to 7 minutes, stirring often. Drain; stir in garlic and broken spaghetti. Cook for 5 minutes, stirring often. Add remaining ingredients except cheese and stir until well blended. Heat to boiling. Reduce heat to low; cover and simmer about 20 minutes, until spaghetti is tender. Sprinkle with cheese. Cover and cook for 2 to 3 minutes longer to melt cheese. Serves 4 to 6.

 

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and, if you're joining this hop, link back
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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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Want to learn more about Slow-Cookers, Casseroles & Skillets
or add it to your cookbook collection? Click below!

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Menu of the Week Starts TODAY!

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

 

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

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

 

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

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

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

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

 

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

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

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

 

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

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

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

 

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

 

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Turn Off the Oven!

With temperatures hitting 90 and beyond, we thought you'd like to keep your oven OFF for dinner tonight! This week, we're rounding up anything you can cook in a skillet or otherwise on the stovetop...keep it simple to make and keep your kitchen just a little COOLER! 

What's YOUR favorite STOVETOP recipe?
Share it in today's Recipe Round-Up!

Here's one to inspire you from Country Quick & Easy,
this week's Cookbook of the Week!

Stroganoff Skillet
Shared with us by DeNeane Deskins of Marengo, Ohio, this recipe is time-tested and so delicious!

1 lb. ground beef
1 onion, chopped
10-3/4 oz. can cream
    of mushroom soup
1 c. sour cream
1 c. beef broth
1/2 c. water
3 c. wide egg noodles,
    uncooked

In a large skillet, brown ground beef and onion over medium heat. Gradually blend in remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until noodles are tender. Makes 4 to 6 servings.

 

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

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Cookin' with a Southern Lady this Friday!

The sun is shining and there's a warm breeze. You're swaying on the front porch swing, enjoying a glass of sweet tea topped off with a sprig of mint...if this sounds like your kind of afternoon, you'll love this week's Featured Friday blogger.

Hailing from the Bluegrass state of Kentucky, Judy is the voice behind this blog that captures the best of Southern hospitality and cooking. Her recipes are the kind you just know were passed down from Grandma's kitchen and will taste just like Grandma's too!

Say hello to...

The Southern Lady Cooks!

We asked Judy to answer some getting-to-know-you questions and here's what she had to say...

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

Hello! My name is Judy and I am the lady behind the blog and Page on Facebook, The Southern Lady Cooks. First of all thank you so much to Gooseberry Patch for inviting me to be a part of their Featured Friday.

I live in the Bluegrass State of Kentucky where I retired from a job in state government. I am a "Mom" to three wonderful adult children; twin daughters, Anne Parker and Leigh Harper, and a son, Charles Robert. A beautiful daughter-in-law, Sarah, and a 4 year old grandson, Thomas Wyatt. I call him Tater Tot! Last but not least Bob is the special man in my life.

How did you get your start in the kitchen?

 I learned to cook from two of the best cooks in the South, my mother and mother-in-law.

My mother was a country cook. Mama knew how to make a meal out of anything she had on hand. We did not have a lot of money but we always had plenty of food on the table and my Southern Mama knew how to make it taste like a little bit of heaven!

My mother-in-law was a Southern lady from Mississippi. She was tiny, soft-spoken, with that Southern drawl, and one of the most hospitable people I ever met. No human being or animal was ever turned away from her door hungry. She prepared great Southern meals like collard greens, beaten biscuits, country ham, red eye gravy, tomato aspic, and fruit salads. Her table was set with her best china and silverware and guests were always served in the large dining room of her home.

These two Southern ladies taught me all I know about cooking. How could I possibly go wrong with such great teachers? I am so thankful that I had them both in my life. I will never prepare a meal, read a cookbook, or entertain a guest without feeling their influence in my life 

What was your inspiration to start your blog?

My inspiration for starting my food blog evolved from another blog. I started blogging about my retirement and just everyday events and slowly began to post a few recipes. Eventually, I realized how much I enjoyed meeting other food bloggers, checking out their recipes and exchanging ideas with them. 

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

I think the best thing to happen since I started my food blog is all the new people I have met through blogging and my Page on Facebook. I really enjoy creating new recipes and experimenting with ingredients. 

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

My favorite 30-minute meal to put on the table would be Fried Cabbage with Sausage. I have been making this dish for years. Just add some cornbread muffins and you got yourself some real "comfort" food.

Fried Cabbage with Sausage

1 stick butter or margarine
1 small head of cabbage, chopped
1 small green pepper, chopped or
    cut into strips
1 small onion, chopped
1 pound polish or smoked sausage,
    sliced into round pieces
    (I use Hillshire Farm.)
1 (15 ounce) can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
few drops of hot sauce  (optional)

Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20–25 minutes. Makes about 8 servings. Enjoy!

Care to share your favorite recipe from your blog? 

I have a lot of favorite recipes on the blog. One of my favorites is the recipe for Woodford Pudding. It is a Kentucky recipe that has been around since 1835. The sauce on this pudding is to die for. I could drink it!

 

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

If I could design my ideal kitchen it would be twice as big as the one I have now with a large island in the center and a huge rustic table at one end for guests. I am a Southerner and we like to entertain. My family and friends like to gather in the kitchen more than any other room in my house. I think I might add one of those restaurant sized dispensers for sweet tea, too. 

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

I have to say that all my days are spent doing guilt-free things that I love doing. I love my life, my home, and my family. I feel the important things in life are free and my retirement has enabled me to be one carefree, happy lady. 

Tell us something that no one would guess about you.

 You might not guess that I like to do Pilates and used to be a runner in my younger days. I ran my last 5k in 2005 with my daughters. Today, walking for exercise is more my speed.

Thanks so much for sharing with us today, Judy...we'll join you for dinner any day!

Stop by and visit The Southern Lady Cooks today. You're bound to find something to delight your family.

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We're Headed to Faithfulness Farm!

When Gail Prather entered our photo contest back in February, we were so happy to find her blog! She shares stories of her life in Nebraska as a homeschooling mom, an avid cook and cast-iron enthusiast...her recipes are really incredible.

If you haven't guessed by now, she's our Featured Friday blogger this week!

Take a trip with us to Faithfulness Farm!

Tell us a little about yourself and your family.

Well, I am Gail Blain Prather, wife to Aaron and Mom to Jacob, Jessica, Jared & Jadyn Rose. Originally we are west coasters (I am from San Diego and Aaron from Longview, Washington) but for the last 10+ years have been Midwesterner’s. We moved inland to enjoy a slower pace and raise our children in a more rural environment. For nearly 7 years, we lived in Minnesota and, since 2006, we have been Cornhuskers in the great state of Nebraska!

I describe us as half-empty nesters! Our 2 oldest children are young adults who have fledged and the other two are not far behind. We have enjoyed being a homeschooling family and the adventures that has brought us. After many years of being home full-time, I now work full time as a secretary in an accounting firm in a neighboring town. We look forward to Grands – someday – but are finding a lot of contentment in this current season of life.

Our faith is very important to us and we are very involved in our church. My teens and I teach the Jr. Church Program. Very fun! Living far away from extended family, our church family has really been a blessing to us!

Who or what originally inspired you to start blogging? How do you stay inspired?

Blogging has been something in the back of my mind for awhile. I love learning. I also love being an encouragement to other women and well as being encouraged by other women. I started reading a couple blogs. It is incredible the number of VERY talented women out there in the blog world who share all they know with their readers.

Last summer my 2 teens went traveling with their grandparents for a few weeks and I had time on my hands. That is when I initially set up my blog. Since then, I blog about everyday life and ordinary things, ramblings really...what I am cooking, treasures I find thrifting, what strikes my current fancy, the happenings in my life. I’m always doing something so I never seem to run out of things to write about.

As a contributor to our cookbooks, we know you're a whiz in the kitchen.
How did you get your start cooking?

I started cooking very, very young. I remember pulling a chair up to stand on to help my Mom peel potatoes and carrots when I was probably only 6 or 7 years old. I come from a family of outstanding cooks...my Grandma Mae and my Mom especially.

I have a Mom who encouraged me in the kitchen from the beginning and a Dad who ate a lot of burnt offerings as I learned. I’ve strived to be that same kind of Mom to my kids.I also married into a cooking family, the best of the lot being my husband. Cooking is really something we do as a family and all our kids have grown up cooking and have their own specialties.

With a busy life, how do you find time to write, create and
share recipes & photos?

Life is busy but it seems that you can make time for the things you enjoy! I also have lots of help at home. Many times I am writing blog posts over my lunch hour at work.

My daughter, Jadyn is a budding photographer and is always willing to help in that department. I’ve shared recipes in one way or another for years and that is just second nature to me.

We love the recipes you post on your blog...do you have a favorite
you'd like to share?

I LOVE trying new recipes and passing on both old favorites and new discoveries. Some of my very favorite recipes are the ones I post in my Skillet Suppers segment. Anyone who knows me, knows I am a cast-iron enthusiast and love finding recipes that are well suited to cast iron, whether cooking or baking. A recent recipe in that segment was for Skillet Cookie. Very YUMMY!

Skillet Cookie

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1-1/2 cups mixed milk and semisweet chocolate chips (about 9 ounces)

Preheat the oven to 350° F. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugars until the mixture is light and fluffy, about 2 minutes. Add egg and vanilla, mixing until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve each with a scoop of vanilla ice cream. Serves 8.

Aside from your family, friends and pets, what are 5 things that you just can't do without?

1. My KJV Bible
2. Good Coffee
    (or tea, depending on my mood)
3. My cast ironware
    (especially my Grandma’s skillet)
4. HOT soaks in the tub
5. Some sort of hand work to keep
    busy with in my downtime

Tell us something that no one would guess about you.

My husband’s hobby is genealogy and I am totally a history buff. From that has stemmed a real love of exploring old cemeteries. The latest one I discovered right in my own area. All the markers are from before 1885. I know some find cemeteries creepy but I always have seen quiet beauty in them.

Thanks for sharing your story today, Gail...we really enjoyed hearing from the voice behind Faithfulness Farm! 

Click over to see what goodies Gail has in store for you today, and then be sure to bookmark her blog and check back for more great recipes, stories and photos too!

See you there!