Gooseberry Patch

Slow Cooking...Super Fast?

On busy weeknights, it's always nice to come home to a slow-simmered meal ready to enjoy...it's why slow cookers are among our favorite kitchen time-savers!

In Super-Fast Slow Cooking, we took this make-ahead method and made it even simpler...each recipe in the cookbook has just 5 ingredients or LESS!

This latest Menu of the Week features six mix & match recipes that you can try with your family...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Recipe Collection for LOTS more from  Super-Fast Slow Cooking.

 

Click the links below to view recipes...click the book to learn even more about it!

Sunrise Hashbrowns

Pine Cones in Tomato Sauce

Easy Asian Chicken

Barbecue Molasses Beans

Apple Butter BBQ Spareribs

Chocolate Concoction

 

 

 

 

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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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Share Your Slow-Cooker Recipes!

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

 So tell us...

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

 

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

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

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

In a slow cooker, layer pork chops, beans, salsa, corn and chiles, if using. Cover and cook on low setting for 5 hours, or on high setting for 2-1/2 hours. Serve over cooked rice; garnish with cilantro.
Serves 6.

 

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

 

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Link up your favorite SLOW-COOKER 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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Save Time with Your Slow Cooker!

Is there any kitchen helper we rely on more than our trusty slow-cooker? Some quick prep in the morning and you can fill your day with fun while dinner simmers away...it doesn't get much better than that!

This week's Menu of the Week comes from our cookbook, 101 Slow-Cooker Recipes and includes 6 recipes that you can mix & match all week long. Whether you're gathering with friends or just looking for a new family favorite, you'll find what you're looking for here!

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 101 Slow-Cooker Recipes!

 

Honey Sesame Wings
Kimberly Hancock of Murrietta, California shared this recipe with us. She writes, "These are always a hit with young and old alike...they're sweet and tangy, but not too spicy. We just love 'em!"

3 lbs. chicken wings
salt and pepper to taste
2 c. honey
1 c. soy sauce
1/2 c. catsup
1/4 c. oil
2 cloves garlic, minced
Garnish: sesame seed

Place chicken wings on an ungreased broiler pan; sprinkle with salt and pepper. Place pan 4 to 5 inches under broiler. Broil for 10 minutes on each side, or until chicken is golden. Transfer wings to a slow cooker. Combine remaining ingredients except sesame seed; pour over wings. Cover and cook on low setting for 4 to 5 hours, or high setting for 2 to 2-1/2 hours. Arrange on a serving platter; sprinkle with sesame seed. Makes about 2-1/2 dozen.

 

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

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

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

 

Bayou Chicken
Dawn Dhooghe of Concord, North Carolina shared this recipe with us. She writes, "The slow cooker always seems to be going at our house. This is one of my husband's favorites and it's so easy to put together!"

3 boneless, skinless chicken
    breasts, cubed
14-1/2 oz. can chicken broth
14-1/2 oz. can diced tomatoes
10-3/4 oz. can tomato soup
1/2 lb. smoked pork sausage,
    sliced
1/2 c. cooked ham, diced
1 onion, chopped
2 t. Cajun seasoning
hot pepper sauce to taste
cooked rice

Combine all ingredients except rice in a slow cooker; stir. Cover and cook on low setting for 8 hours. Serve over cooked rice. Serves 6 to 8

 

Grama’s Minestrone Soup
Lori Czarnecki of Milwaukee, Wisconsin shared this family recipe with us. She writes, "This is a recipe my grandmother used to make on the stovetop...I adapted it to the slow cooker."

1/4 c. zesty Italian salad
    dressing
1 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrot, peeled
    and chopped
14-1/2 oz. can diced tomatoes
15-1/2 oz. can kidney beans,
    drained and rinsed
2 14-oz. cans vegetable broth
3 c. water
1 t. Italian seasoning
12-oz. pkg. small shell pasta,
    uncooked and divided

Combine all ingredients except pasta in a slow cooker; mix well. Cover and cook on low setting for 8 hours. Measure out 1-1/2 cups pasta, reserving the rest for another recipe. Stir uncooked pasta into slow cooker. Cover and cook on high setting for an additional 30 minutes, or until pasta is tender. Serves 6.

 

Garlic Smashed Potatoes
Early Bird Reviewer, Nancy Girard of Chesapeake, Virginia shared this recipe with us. It's a convenient recipe that's become a family favorite.

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

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

 

Praline Apple Crisp
Frequent contributor, Katie Majeske of Denver, Pennsylvania shared this recipe with us. She writes, "What's more comforting that warm apple crisp? I often make this for work, church, potlucks or family."

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

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

 

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add it to your cookbook collection? Click below!

 

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An Economical Menu This Week

When we were kids, our moms always seemed to know the thrifitest ways to fix delicious meals that everyone loved. Some of those dollar-stretching secrets come in handy today and they were the inspiration for our cookbook, Dinners on a Dime!

In addition to featuring economical main dish, side and dessert recipes, it has chapters for crowd-pleasing dishes, slow-cooker favorites and pantry staples you can make yourself! In our latest Menu of the Week, we'll share 6 recipes from this cookbook that you can mix & match all week long. They're sure to save you at the grocery store, but you'll never sacrifice flavor!  

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 Dinners on a Dime!

Sour Cream Chicken Rolls
Joanne Wilson of Roselle Park, New Jersey shared this recipe with us. She writes, "My friend shared this recipe with me many years ago. I still request it whenever she asks me over for dinner. It is simple, yummy and makes a nice presentation. The chicken even makes a delicious cold sandwich the next day...give it a try!"

4 boneless, skinless chicken breasts
16-oz. container sour cream
6-oz. pkg. herb-flavored stuffing mix, crushed
6-oz. pkg. long-grain and wild rice, cooked

Place chicken breasts between 2 pieces of plastic wrap; pound to flatten slightly. Brush sour cream over chicken, coating both sides well. Dip into stuffing mix, coating both sides. Discard any remaining stuffing mix. Roll up chicken; secure each roll with a toothpick. Place in a 9"x9" baking pan that has been sprayed with non-stick vegetable spray; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil; bake for another 15 minutes, or until chicken is cooked through. Slice rolls across into spirals. Serve over cooked rice. Makes 4 servings.

 

Black Bean Soup
Deanna Bridges of West Des Moines, Iowa shared this recipe with us...she recommends garnishing with thin slices of lemon, if you like.

1 T. oil
1 c. onion, chopped
2 cloves garlic, minced
2 15-oz. cans black beans, drained, rinsed and divided
14-oz. can stewed tomatoes, chopped
4-oz. can chopped green chiles
10-1/2 oz. can chicken broth
1/2 c. water
1-1/2 t. ground cumin
1/8 t. cayenne pepper
1 T. lemon juice
Garnish: sour cream

Heat oil in a soup pot over medium heat; sauté onion and garlic until golden. Place one cup beans in a small bowl; mash with a potato masher. Add mashed beans to soup pot along with remaining beans, tomatoes, chiles, broth, water and spices. Stir well and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from heat; stir in lemon juice. Serve bowls of soup topped with dollops of sour cream. Makes 4 to 6 servings.

 

Spicy Carrot French Fries
Kelly Gray of Weston, West Virginia shared this recipe with us. She writes, "My children didn’t know until they were almost grown that this dish was healthy for you, or even that it was a vegetable! The sweet flavor that comes from roasting root vegetables, mixed with the spicy seasonings, is unusual and delicious."

2 lbs. carrots, peeled and cut into matchsticks
4 T. olive oil, divided
1 T. seasoned salt
2 t. ground cumin
1 t. chili powder
1 t. pepper
Garnish: ranch salad dressing

Place carrots in a plastic zipping bag. Sprinkle with 3 tablespoons oil and seasonings; toss to coat. Drizzle remaining oil over a baking sheet; place carrots in a single layer on sheet. Bake, uncovered, at 425 degrees for 25 to 35 minutes, until carrots are golden. Serve with salad dressing for dipping. Makes 4 to 6 servings.

 

Cheesy Redskin Potatoes
Lisa Hack Sanders of Shoals, Indiana shared this slow-cooker recipe with us. She recommends turning any leftovers into a yummy soup...just reheat with a little milk!

8 c. redskin potatoes, cubed
1 c. cottage cheese
3/4 c. sour cream
1 T. dried, minced onion
3 cloves garlic, minced
1/2 t. salt
8-oz. pkg. finely shredded Cheddar cheese

Place potatoes in a slow cooker; set aside. Combine cottage cheese, sour cream, onion, garlic and salt in a blender or food processor; process until smooth. Pour over potatoes; top with shredded cheese and stir to mix. Cover and cook on low setting for 5 to 6 hours, until potatoes are tender. Stir again before serving. Serves 8 to 10.

 

Mom’s BBQ Beef for a Crowd
Laurie Wilson of Fort Wayne, Indiana shared this large-quantity recipe with us. She writes, "My grandparents used to live down the road and my mother would always make these sandwiches when they came to visit. Mom passed away last year, but I have such fond memories when I make this easy and delicious slow-cooker recipe."

1 c. onion, chopped
2 T. butter
4 lbs. ground beef
14-oz. bottle catsup
1 c. water
1/2 c. celery, chopped
1/4 c. lemon juice
2 T. cider vinegar
2 T. brown sugar, packed
1 T. Worcestershire sauce
1 T. salt
1 t. dry mustard
30 to 40 sandwich buns, split

In a skillet, sauté onion in butter. Add beef and cook until browned; drain. Spoon beef mixture into a slow cooker; stir in remaining ingredients except buns. Cover and cook on low setting for 3 to 4 hours. Spoon onto buns to serve. Makes 30 to 40 sandwiches.

 

Luscious Lemon Bars
Jennifer McChrystal of Seaside, California shared this family recipe with us. She writes, "These are the best lemon bars I’ve ever tasted. They package and ship well too. They are the same lemon bars my great-grandmother used to make for my father when he was in Vietnam. His fellow soldiers memorized her address...they knew whenever they saw that address on a package for my dad that something delicious was inside! Now I send the very same lemon bars to my husband when he is deployed overseas."

2-1/4 c. all-purpose flour, divided
1/2 c. powdered sugar
1 c. butter
4 eggs, beaten
1/4 c. lemon juice
2 c. sugar
1 t. baking powder

Mix 2 cups flour, powdered sugar and butter; press into a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes; cool. Whisk eggs and lemon juice together. Sift sugar, remaining flour and baking powder; mix with egg mixture. Pour over baked crust and return to oven. Bake for an additional 25 minutes. Cool and cut into squares. Makes 16.

 

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add it to your cookbook collection? Click below!

 

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Speedy Supper Winners!

QUICK & EASY DINNER WINNERS!

In this week's Recipe Round-Up, we asked you to vote for your favorite links shared. Here are the recipes that received the most Likes as of Friday afternoon!

Chicken Kisses from Shugary Sweets

 

Crock-Pot Reuben Casserole from Crock-Pot Ladies

 

Chicken-Apple Salad with Candied Pecans
from It's Not Just About the Recipe

 

Pepperoni Pizza Ring from Pocket Change Gourmet

 

Thanks to EVERYONE who linked up this week and all of you
who voted. Come visit us next Wednesday for another
Recipe Round-Up...join in with a link to YOUR blog
and you could be featured too!

 

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Dinner Emergency Winners!

DINNER EMERGENCY WINNERS!

In this week's Recipe Round-Up, we asked you to vote for your favorite links shared. Here are the recipes that received the most Likes as of Friday afternoon!

Baked Salmon with Veggies from Busy Mom's Recipe Box

 

Crock Pot Pizza Casserole from Moms with Crock Pots

 

Crock Pot Taco Junk (their name!) from Crock Pot Ladies

 

Oatmeal Cookie Pancakes from Shugary Sweets

 

Thanks to EVERYONE who linked up this week and all of you
who voted. Come visit us next Wednesday for another
Recipe Round-Up...join in with a link to YOUR blog
and you could be featured too!

 

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Share these winning recipes with a friend!

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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or add it to your cookbook collection? Click below!

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Comfort Foods All Week Long!

This week's Menu of the Week comes from our cookbook, Comfort Foods, a title that's filled with stick-to-your-ribs recipes that'll remind you of big family suppers at Mom's or Grandma's house.

With recipes for every meal of the day from breakfast to dessert, it's one of our favorite collections. We've picked a sampling of recipes that sum up the best of 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 Comfort Foods!

 

Sunday Beef & Noodles
Peggy Donnally of Toledo, Ohio shared this recipe with us. She writes, "Noodles and potatoes...my idea of heaven on a plate!"

2-lb. beef chuck roast
4 c. beef broth
1 c. onion, chopped
2 t. onion powder
1 t. garlic powder
1 T. dried parsley
salt and pepper to taste
16-oz. pkg. extra wide egg noodles, cooked
mashed potatoes

Place roast in a slow cooker. Combine broth, onion and seasonings; pour over roast. Cover and cook on low setting for 6 to 8 hours. Remove roast; slice and return to slow cooker. Add noodles to slow cooker; heat through. Serve over mashed potatoes. Serves 6 to 8.

 

Polly's Mashed Potatoes
This recipe was shared with us by Holly Hansen from Joliet, Montana. She writes, "This recipe is requested every time we have a potluck at our church. It is made by a sweet lady, Polly, who's an excellent cook...all the kids absolutely love these potatoes! Polly owned a restaurant for 14 years while raising 8 children and is a sweet grandma who reminds everyone of their own grandmas."

8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1-oz. pkg. buttermilk ranch salad dressing mix
5 lbs. potatoes, peeled, cubed and cooked
Optional: 2 to 3 T. milk

In a very large bowl, mix together cream cheese, butter and dressing mix with an electric mixer on medium speed. Add potatoes; beat until creamy and fluffy. If potatoes seem too dry, add milk a little at a time. Makes 10 to 12 servings.

 

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

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

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

 

Warm Apple Cake & Caramel Sauce
Shared by longtime Gooseberry Patch family member, Stacie Mickley, this dessert is amazing when served warm out of the oven and drizzled with the homemade sauce below...try it with a scoop of vanilla ice cream too!

1 c. all-purpose flour
1 c. sugar
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 egg, beaten
2 c. apples, cored, peeled, and shredded
1/4 c. chopped walnuts

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts. Spread in a lightly greased 8"x8" baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean. Serve warm, drizzled with Caramel Sauce. Makes 9 servings.

Caramel Sauce:

1/2 c. brown sugar, packed
2 T. all-purpose flour
1/8 t. salt
1 c. water
1 T. butter
1/4 t. vanilla extract

Combine brown sugar, flour and salt in a small saucepan. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook for one to 2 minutes, until thickened. Remove from heat; stir in butter and vanilla.

 

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add it to your cookbook collection? Click below!

 

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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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It was featured as Cookbook of the Week (bonus recipe!)
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Put Your Slow Cooker to Work!

Is there anything better than coming home after a blustery day and having your home filled with the delicious smell of dinner, ready to eat?

We love to put our slow cookers to work at this time of year (sometimes even more than one at a time!) and we never seem to run out of new recipes to try. Today, we're rounding up your best, so tell us...

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

 

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Here's a 4-ingredient slow-cooker recipe that's done in just
a few hours...find it in our brand new book, Rush-Hour Recipes!

Tortellini Broccoli Alfredo
This recipe was shared by Theresa Wehmeyer from Rosebud, Missouri. She writes, "This is a really satisfying meal for our family...you don't even have to thaw the broccoli or the tortellini!"

2  16-oz. jars Alfredo
    sauce
1/2 c. water
20-oz. pkg. frozen
    cheese-filled tortellini
16-oz. pkg. frozen
    broccoli flowerets

In a bowl, stir together sauce and water. Layer ingredients in a slow cooker as follows: 1/3 of the sauce, all of the frozen tortellini, 1/3 of the sauce and all of the frozen broccoli. Pour remaining sauce over the broccoli. Cover and cook on high setting for 3 hours, until heated through. Makes 8 servings.

 

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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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Simmering Snacks to Share!

 

With all the festivities coming up this weekend, we like to have
a few goodies simmering away in the slow cooker for
family & friends to enjoy whenever the mood strikes.

Whether it's appetizers, dips, beverages or snacks in
YOUR slow cooker, we're rounding up all those
recipes to celebrate today! So tell us...

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

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Here's a recipe to inspire you from Comfort & Joy,
our Cookbook of the Week!

Slow-Cooker English Cider
Mary Ary of Lexington, Kentucky shared this recipe with us. She writes, "My family doesn’t think it’s Christmas ’til they have each had a cup (or 2!) of English Cider!"

1/2 c. brown sugar, packed
1-1/2 qts. cider
1 t. whole allspice
2 cinnamon sticks
2 t. whole cloves
1 orange, sliced and seeded

Combine ingredients in slow cooker. Spices can be placed in a tea strainer if preferred, or added loose. Cover and heat on low setting for 2 to 8 hours. Strain before serving if necessary. Makes 1-1/2 quarts.

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Homemade Holidays are the Best!

Gingerbread cookies are baking in the oven, garlands of popcorn & cranberries are hung on the tree and you're putting the finishing touches on those special handmade gifts for loved ones and friends. We always enjoy adding homemade touches to all of our holiday celebrations and these handmade memories were the inspiration for this week's Cookbook of the Week!

Homemade Christmas!

Let's take a look at the Table of Contents and
see what this book has in store for you!

Creating Christmas Memories is full of heartfelt stories and remembrances that will surely get you in the mood for this
time of year.

The next several chapters have everything you need for your holiday menus. Cozy Morning Brunch has homestyle recipes perfect for Christmas morning or before a big day of shopping or tree-cutting.

When you get home, you can warm up with a recipe from Simmering Soups & More or Warm & Welcoming Suppers. Both have plenty to offer and will make you extra glad to be home.

Farmhouse Christmas Dinners has traditional recipes for the big feast with family and Old-Fashioned Desserts guarantees a happy ending to every holiday meal.

Cookie Jar Classics will come in handy when you have your baking days or annual cookie swaps...lots of old favorites and some new goodies to try too!  

Homemade Sweets to Share is filled with tasty treats to make & give. Any lucky folks with a sweet tooth on your list this year?

Gathering with Friends has your open houses, caroling parties and holiday potlucks covered. Whether you're hosting or a guest, you'll have plenty to share.

The last chapter, Handmade from the Heart, features 18 easy projects with illustrations that you can whip up for friends, neighbors, teachers and anyone who appreciates gifts with a crafty spin.

Homemade Christmas is simply PACKED with holiday inspiration...
we know you'll find yourself referring back to it year after year.

Here's a recipe from the Farmhouse Christmas Dinners chapter...whether you enjoy it on the big day or another day between now and then, we hope you and your family will enjoy it.

Holiday Pork Loin
Thanks to Patricia Ferraiolo of East Haven, Georgia, who shared her recipe with us for Homemade Christmas. She writes, "We tried this scrumptious slow-cooker recipe with cranberries, squash and apples for the first time this past Christmas. It was such a big hit that we are including it again in this year’s menu."

1 c. apple cider or apple juice
2-lb. boneless pork loin
1/2 t. salt
1/4 t. pepper
3 Granny Smith apples, cored, peeled and sliced
1 butternut squash, peeled and cubed
12-oz. pkg. cranberries
2 to 3 T. brown sugar, packed
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. dried sage

Pour apple cider or juice into a skillet over medium-high heat. When liquid is hot, add pork loin and sear on all sides. Sprinkle salt and pepper over pork; remove to a slow cooker. Drizzle skillet drippings over pork. Combine apples, squash and cranberries and sprinkle with remaining ingredients. Stir to combine ingredients and place around pork in slow cooker. Cover and cook on low for 5 to 6 hours. Remove pork loin from slow cooker and let stand for 10 to 15 minutes. Slice into 1/2-inch slices. Top with apple mixture and serve. Serves 6 to 8.

 

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Not only will Homemade Christmas provide hundreds of recipes for this (or any!) time of year, you'll  also find helpful tips to almost every page as well. The ideas in this cookbook range from kitchen shortcuts to decorating inspiration, but many of them have a definite crafty spin. Here's a sample...

Use your favorite cookie cutters for all kinds of crafting this holiday! Trace around them onto brightly colored paper for placecards and gift tags and add a dash of glitter for sparkle. Simple ornaments are easy to make too! Just trace the cutter onto doubled felt and cut out. Blanket-stitch the edges to join halves together and stuff lightly...so cute!

 

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It Makes Everything Better!

Whether you enjoy it alongside your breakfast, on your sandwich at lunch, wrapped around your dinner or sprinkled on top of just about anything, BACON makes everything better, doesn't it?

Today's Recipe Round-Up is gathering up your best recipes using bacon, whether savory OR sweet and for any meal of the day! So tell us...

What's YOUR favorite recipe using BACON? 
Share 'em all in today's Recipe Round-Up!

Here's a warm dip recipe to inspire you from 101 Easy Entertaining Recipes...
taken along to any get-together or party, it's sure to be a hit! 

Bacon-Horseradish Dip
Thanks to Kathy Grashoff of Fort Wayne, Indiana for sharing this recipe!

3 8-oz. pkgs. cream
    cheese, softened
12-oz. pkg. shredded
    Cheddar cheese
1 c. half-and-half
1/3 c. green onion, chopped
3 cloves garlic, minced
3 T. prepared horseradish
1 T. Worcestershire sauce
1/2 t. pepper
12 slices bacon, crisply cooked
    and crumbled
bagel chips or assorted crackers

Combine all ingredients except bacon and chips or crackers in a slow cooker. Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 2-1/2 hours, stirring once halfway through. Just before serving, stir in bacon. Serve with bagel chips or crackers. Makes 7 to 8 cups.

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Get Together with Family & Friends!

While gatherings with family & friends happen all year 'round, it seems like this time of year kicks off the busiest season of big family dinners and get-togethers. This week's Cookbook of the Week captures over 200 of the best recipes for this social time of year and provides everything from homestyle dinners to enjoy on a weeknight to appetizers & desserts to take along and share with loved ones.

Your collection just isn't complete without our heartwarming cookbook... 

Autumn with Family & Friends!

Along with recipes to celebrate the season, we've also included a chapter of warm memories from friends all across the country...we love reading through these every year and getting in the spirit!

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

Come on Over is packed with dips, spreads, finger-foods and more...they're all great for snacking after the pumpkin patch or sharing with friends at a fall potluck!

 

A Country-Style Brunch features all our morning favorites...tasty to serve at your own family's table. Planning a get-together early in the day? These recipes have you covered.

 

The recipes in Chilly-Day Soup Suppers will warm you to your toes! Not just soups & stews but we've included tasty bread & muffin recipes here too.

 

Fix something from Quick & Easy Comfort Foods when you're short on time but don't want to sacrifice that homestyle flavor...most of these recipes cook up in less than an hour!

 

A Bountiful Fall Feast offers up all the traditional dishes plus some new twists on old favorites for Thanksgiving...perfect for any occasion when you're sitting down with the whole family.

 

The last two chapters, Favorite Fall Desserts and Treats & Sweets to Share are sure to tempt your sweet tooth. The first has desserts you make & serve to enjoy right away...the second is filled with goodies to make & give. They'll give you a jump-start on your holiday treats!

 

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Here's a recipe to try from Autumn with Family & Friends...
you'll find it in the Chilly-Day Soup Suppers chapter!

Slow-Cooker Steak Chili
Shared by Mignonne Gardner of Pleasant Grove, Utah, this recipe is perfect for cool fall evenings. She writes, "The aroma of chili fills my home while it simmers. It makes me giddy for Halloween!"

2 T. oil
2 lbs. beef round steak,
    cut into 1-inch cubes
1-1/2 c. onion, chopped
2 cloves garlic, minced
1-1/3 c. water, divided
1 c. celery, chopped
2 15-oz. cans kidney beans,
    drained and rinsed
2 14-1/2 oz. cans diced
    tomatoes
16-oz. jar salsa
15-oz. can tomato sauce
1-1/2 T. chili powder
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/8 c. all-purpose flour
1/8 c. cornmeal
Garnish: shredded Cheddar cheese, sour cream, crushed tortilla chips

Heat oil in a large sauté pan over medium heat; add meat, onion and garlic. Cook until meat is browned and onion and garlic are translucent. With a slotted spoon, remove meat and onion to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours. Shortly before serving time, place flour, cornmeal and remaining water in a small bowl and whisk until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired. Serves 8.

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Celebrating Autumn with 101 Recipes!

When hot summer days finally cool down and there's that unmistakable nip in the air, we know fall is on its way. With this season of changing leaves and blustery winds, comes all sorts of fun...apple picking & visits to the pumpkin patch, hometown football games and don't forget Halloween & Thanksgiving! It was all this family fun that inspired this week's Cookbook of the Week.

From hearty soups & stews to tailgating treats, food fit for the big feast and after-school snacks, this cookbook has it all. Plus, since it's part of our 101 Photo Series, there are color pictures included for each recipe too!

Say hello to...

101 Autumn Recipes!

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

In School Days, you'll find hearty breakfasts and easy-to-pack lunches, along with snacks to tide them over until dinnertime.

Busy-Day Dinners is filled with warm-'em-up-quick meals, including tried & true casseroles, hearty stews, salads, breads and even desserts that come together in a flash. 

Gathering the gang for the big game or hosting a Halloween party? Fun with Friends has appetizers, snacks and spreads that are sure to be a hit...hearty sandwiches and soups will provide more substantial snacking too!

Country Harvest has all the recipes you need to wow your guests at Thanksgiving...easy enough to make for an everyday dinner wtih your family as well.

Here's a recipe from the first chapter that's sure to start your day off right...you can get it going the night before a busy morning!

Overnight Cherry Oatmeal
When you're sitting down to a delicious bowl of this oatmeal, send out a thank-you to Lynda Robson of Boston, Massachusetts...she's the one who shared the recipe with us!

3 c. long-cooking oats, uncooked
3/4 c. powdered sugar
1/4 t. salt
21-oz. can cherry pie filling
6 c. water
1 t. almond extract

Combine oats, powdered sugar and salt in a large bowl; pour into a slow cooker that has been sprayed with non-stick vegetable spray. Add remaining ingredients; stir until combined. Cover and cook on low setting for 8 hours. Serves 4 to 6.

 

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Want to take a peek at even more photos and recipes from this book? Check out the slideshows we created last fall for a special contest. The contest is over now, but you can still see all the photos and even get some recipes...just click the links below!

School Days

Busy-Day Dinners

Fun with Friends

Country Harvest

All FOUR winning recipes!

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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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Wondering What's for Dinner?

Many days, we find ourselves asking that one familiar question...
this week's Cookbook of the Week has some delicious answers!

What's For Dinner? is filled with quick-fix recipes
that'll make mealtimes a snap!

Filled with MUCH more than just dinner, each chapter inside
has its own spin...let's take a look.

Click to view larger.

 

 

Can't-Miss Casseroles is filled with easy-to-assemble baked dishes while Savory Slow-Cooking is a collection of recipes you can start in the morning and they'll cook all day.

Meatless Mains are just that - filling and hearty without the need to defrost anything! They pair perfectly with our Very Veggie Sides & Salads. This chapter, along with Hot Off the Grill, make this book a favorite of ours for summertime cooking.

In Dinners for Two, you'll find scaled down recipes for when it's just the two of you...or just you! Tips for fixing less from your favorite recipes are included, as well as a few desserts that make just enough.

 

What comes after dinner? Dessert, of course! In the last chapter, Delightful Desserts, we've gathered a collection of sweet treats...many come together quickly from ingredients found in your pantry.

 

In addition to all the goodies in each of these chapters, you'll also find timesaving tips at the bottom of each page with an extra PAGE of tips in each, like the one below from Hot Off the Grill...click to view larger.

With Fathers' Day coming up in a few weeks, we thought this
recipe sounded just right for sharing. We hope your whole family
will enjoy it!

Dad’s Tangy Steak Supper
Shared with us by James Lynch of Redfield, Iowa. He writes, "Dad puts
all these ingredients in the slow cooker before we leave for our soccer
tournament. When we get home, there’s a wonderful, warm meal
waiting for us."

2 lbs. beef round steak, cut
    into serving-size pieces
1/2 c. all-purpose flour
8-oz. bottle French salad
    dressing, divided
salt and pepper to taste
1 onion, chopped
1 green pepper, chopped
Optional: 8-oz. can pineapple
    chunks, drained
3 to 4 c. prepared rice

Roll steak in flour; brown in a skillet with 1/2 cup dressing. Add salt and pepper to taste; arrange in slow cooker. Add remaining dressing, onion, green pepper and pineapple if desired. Cover and heat on low setting for 8 to 10 hours or on high setting for 4 to 6 hours. Serve over prepared rice. Makes 6 servings.

Stay tuned right here and one our Page on Facebook for more goodies from this handy cookbook...and let us know what's for dinner at YOUR house!

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