Gooseberry Patch

A Menu Full of Handed-Down Recipes

Community gatherings, small town suppers and church potlucks...the food is legendary. Tried & true recipes that have been handed-down from generation to generation, often closely guarded secrets, are the recipes we look forward to the most!

These treasured recipes were the inspiration for our book, Church Suppers and this week, we're sharing 6 recipes for our latest Menu of the Week.

You'll love 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 Church Suppers!

 

Grandma Kansas' Cinnamon Rolls
Thanks to Diana Pike of Mount Vernon, Ohio, who shared this family recipe with us. She writes, "This recipe was given to my husband by his grandmother who lived in Kansas. She made these every time the family got together. Family and church members have enjoyed these rich gooey treats for 4 generations!"

2 loaves frozen bread dough, thawed
1 c. butter, softened and divided
1-1/2 c. sugar, divided
1/4 c. cinnamon, divided
1-1/2 c. brown sugar, packed and divided
2 12-oz. cans evaporated milk

Place each dough loaf in a large greased bowl; let rise until double in bulk. Punch each down. Roll out each loaf into a 12"x20" rectangle on a well floured surface. Spread half the butter on each rectangle; sprinkle each with half the sugar. Sprinkle half each of the cinnamon and brown sugar over sugar. Roll up each rectangle jelly-roll style, starting at the long end. Slice each roll into 12 slices. Arrange rolls in 2 greased 13"x9" baking pans. Cover with plastic wrap; let rise in a warm place for 45 minutes, until double in bulk. Pour one can evaporated milk over each pan of rolls. Bake at 400 degrees for 25 to 30 minutes, until golden; ingredients may bubble over pan sides as rolls are baking. Remove from oven; let stand for 5 minutes. Invert each pan onto a baking sheet; serve warm. Makes 2 dozen.

 

Mom’s Veggie Pizza
Beckie Kreml of Peebles, Ohio shared this handed-down recipe with us. She writes, "My mom used to make this for church dinners and showers. Now I make it for our fellowship Sunday after evening service. It’s easy to make and there are never leftovers!"

2 8-oz. tubes refrigerated crescent rolls
8-oz. pkg. cream cheese, softened
1-oz. pkg. ranch salad dressing mix
4 c. favorite vegetables, finely chopped,
    such as broccoli, carrots, tomatoes,
    peppers and onions
8-oz. pkg. shredded Cheddar cheese

Unroll crescent rolls and press onto an ungreased 15"x10" jelly-roll pan. Bake according to package directions; cool. Combine cream cheese and ranch dressing mix; spread over crust. Top with vegetables and sprinkle with cheese; refrigerate until ready to serve. Makes about 16 servings.

 

Buffa’s Family Secret Cheese Ball
Pamela Riley of Dedham, Massachusetts shared this recipe with us. She writes, "My mom gave me this recipe many years ago and it has become my specialty. At family gatherings, the first question my relatives ask me is, 'Did you bring your famous cheese ball?'"

8-oz. pkg. cream cheese, softened
5-oz. jar blue cheese spread
8-oz. container refrigerated
    sharp pasteurized cheese spread
1/2 c. butter
1/8 to 1/4 t. hot pepper sauce
1 c. chopped walnuts

Combine first 4 ingredients; mix well. Add hot pepper sauce to taste; mix again. Cover and refrigerate overnight. Shape mixture into a ball; roll in nuts. Refrigerate until ready to serve. Serves 12.

 

Carrie’s Gone-in-a-Flash Chili
Carrie Lassiter of Rancho Cucamonga, California shared her winning chili recipe with us. She writes, "I entered this chili in our church’s Chili Cook-Off and it was gone before the judging began! If I want it a bit thicker, I just add a can of refried beans."

1 lb. ground beef
1 onion, diced
1 clove garlic, minced
2 to 3 t. chili powder
14-oz. can kidney beans,
    drained and rinsed
14-oz. can pinto beans,
    drained and rinsed
14-oz. can stewed tomatoes
15-oz. can tomato sauce
16-oz. jar salsa
3 T. Worcestershire sauce

Brown ground beef in a large Dutch oven over medium heat. Add onion, garlic and chili powder. Cook until onion is translucent and chili powder is fragrant; drain. Add remaining ingredients; mix thoroughly.
Bring to a boil. Reduce heat; simmer for 20 to 30 minutes, or until heated through. Makes 6 servings.


Cherry-Glazed Baked Ham
This recipe was shared by Jennifer Oglesby of Brownsville, Indiana. She writes, "This recipe is for a great baked ham that I love to take to church socials. It’s so good, I never come home with leftovers!"

12 to 15-lb. fully-cooked
    bone-in ham
1 t. allspice
2-ltr. bottle cola
3/4 c. cherry jelly
1/4 c. orange juice

Place ham fat-side up in a shallow roasting pan. With a knife, score a diamond pattern into top of ham. Sprinkle with allspice; rub into ham. Pour cola into pan. Bake at 325 degrees for one hour and 15 minutes, basting with pan juices every 15 minutes. Combine jelly and orange juice in a saucepan over medium heat, stirring until melted. Brush ham with jelly glaze. Bake for an additional 15 to 30 minutes,
basting with pan juices every 15 minutes, until a thermometer inserted into the thickest part of ham registers 140 degrees. Remove ham from oven; let stand 30 minutes before carving. Serves 15 to 20.

 

Ms. Mabel’s Butterscotch Squares
Shared by Connie Wright of Madison, Tennessee, this recipe's story goes way back. Connie writes, "Over 20 years ago, I used to go to meetings at a historic church in Nashville. This is where I met Ms. Mabel, who I think was one of the best cooks I’ve ever met. She had little tricks for adding a special touch to everything she made…her way of sending love to each person who graced her table. This recipe is one my 29-year-old daughter continues to request for Sunday dinners."

1/2 c. butter, melted
1 c. self-rising flour
3.4-oz. pkg. instant butterscotch
    pudding mix
8-oz. pkg. cream cheese, softened
1 c. powdered sugar
16-oz. container frozen whipped topping,
    thawed and divided

Combine melted butter and flour in a small bowl. With lightly floured fingertips, pat into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 20 minutes, until golden; cool completely. Prepare
pudding according to package directions; refrigerate until set, about 10 minutes. With an electric mixer on low speed, beat together cream cheese, powdered sugar and one cup whipped topping until smooth.
Spread over cooled crust. Spread pudding mixture over cream cheese mixture; top with remaining topping. Cover with aluminum foil; refrigerate overnight. Serves 12 to 16.

 

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Want to learn more about Church Suppers or
add it to your cookbook collection? Click below!

 

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Keeping Our Menu Simple This Week!

For all those hurry-up times that demand dinner in a dash, last-minute bake-sale goodies or quick snacks for hungry guests, you need to have a cookbook in your collection that always comes to the rescue!

While we can never have too many quick & easy recipes, we really love those keeping a few grocery-store convenience items on hand to get meals ready in a flash. We wanted to gather all of our favorite recipes using these ingredients to share...that's how Simple Shortcut Recipes was born!

We've selected 6 recipes from this brand new (and already nationally bestselling!) cookbook for our latest Menu of the Week...you can mix & match 'em 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 Simple Shortcut Recipes!

 

Flaky Ham & Egg Bake
Thanks to Donna Healy of Mountain Home, Idaho for sharing this family-favorite recipe. She writes, "I made this for my kids when they were little. They’re all grown up now, but when they come to visit it’s always requested!"

8-oz. tube refrigerated crescent rolls
6 eggs, beaten
1/2 c. mushrooms, chopped
1 c. cooked ham, chopped
1-1/2 c. shredded Cheddar cheese

Lightly spray a 9" pie plate with non-stick vegetable spray. In a single layer, arrange unrolled crescents in pie plate, pressing seams together. Pour eggs over top. Sprinkle with mushrooms, ham and cheese. Bake, uncovered, at 375 degrees for 15 to 18 minutes, until golden. Serves 6.

 

Soda Bread
Anita Mullins of Eldridge, Missouri shared this sweet and oh-so-simple bread recipe with us. She writes, "My mother gave me this recipe. I couldn’t believe it would taste good, but it does...and it’s so simple! Great with butter or honey."

3 c. self-rising flour
1/4 c. sugar
12-oz. can lemon-lime soda or ginger ale

Mix all ingredients together in a bowl. Pour into a greased 9"x5" loaf pan. Bake at 350 degrees for one hour. Makes one loaf.

 

Rainy-Day Meatball Stew
This slow-cooker recipe was shared with us by Tina Dillon of Parma, Ohio. She writes, "This meal has been in my recipe box for years. We love it with crusty bread...it’s all you need!"

3 potatoes, peeled and cubed
16-oz. pkg. frozen sliced carrots
1 onion, chopped
3 stalks celery, sliced
12-oz. pkg. frozen meatballs
10-3/4 oz. can tomato soup
10-1/2 oz. can beef gravy
1 c. water
1.35-oz. pkg. onion soup mix
2 t. beef bouillon granules

Place vegetables and meatballs in a slow cooker. In a bowl, whisk together remaining ingredients; pour over vegetables and meatballs. Cover and cook on low for 8 to 10 hours, or until vegetables are tender. Serves 6.

 

Mama’s Lazy-Day Stuffed Cabbage
This family recipe comes from Deb Elliott of Cottonwood, California. She writes, "My dad’s mom was Polish, so we grew up eating lots of Polish food. My mom, on the other hand, was into casseroles. So one day my dad said he was hankering for stuffed cabbage and this is what she came up with. It’s yummy. Try it with buttered Italian or rye bread!"

1-1/2 lbs. ground beef
8-oz. can sliced mushrooms, drained
1/2 lb. bacon
1 sweet onion, chopped
1 c. instant rice, uncooked
1 head cabbage, shredded and divided
1-3/4 c. spaghetti sauce
1/4 c. water
salt, pepper and salt-free seasoning blend to taste
1 c. shredded mozzarella cheese

In a skillet over medium-high heat, brown beef with mushrooms; drain and set aside. In the same skillet, cook bacon until crisp, reserving drippings; set aside. Sauté onion and uncooked rice in drippings until onion is translucent. Place half the cabbage in a buttered 11"x 9" baking pan. Spoon rice mixture over top, followed by crumbled bacon and beef mixture. Top with remaining cabbage. Mix spaghetti sauce with water; drizzle over top. Sprinkle with seasonings. Bake, uncovered, at 375 degrees for 50 minutes. Remove from oven; sprinkle with cheese and bake 10 minutes longer, or until cheese is melted. Serves 6 to 8.

 

Easy Hummus Pinwheels
Thanks to busy mom, Jill Ball of Highland, Utah, for sharing this recipe. She writes, "With four school-aged children I am always looking for easy, healthy sack lunch ideas. My children love this recipe. It’s high in protein and low in fat!"

15-oz. can garbanzo beans, drained
1 T. olive oil
2 t. ground cumin
1/4 c. green olives with pimentos
10-1/2 oz. pkg. 8-inch flour tortillas

Place all ingredients except tortillas in a food processor. Process on low speed until well blended. Spread mixture evenly over tortillas. Roll tortillas jelly-roll style; cut into one-inch pieces. Serves 8 to 10.

 

Simple Fruit Cobbler
This cobbler, shared by Nancy Grossi of Novato, California, is a simple recipe to keep on hand for your favorite fruit. She writes, "Always a favorite on our farm, this dessert is also great for dinner parties because you can prepare it ahead of time. When you sit down to eat, just pop it in the oven and by the time the meal is finished, you’ll have a warm, delicious dessert to serve your guests!"

1/2 c. long-cooking oats, uncooked
1 c. biscuit baking mix
1/4 c. brown sugar, packed
1/2 t. cinnamon
1/4 c. butter
6 c. frozen mixed fruit
1/4 c. sugar
Optional: vanilla ice cream

In a bowl, combine oats, baking mix, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside. In an ungreased 2-quart casserole dish, layer fruit; sprinkle evenly with sugar. Crumble oat mixture evenly over fruit. Bake at 350 degrees for 45 minutes, or until hot and bubbly. Top individual servings with ice cream, if desired. Serves 8 to 10.

 

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

 

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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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Want to learn more about 101 Slow-Cooker Recipes or
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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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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A Menu in Minutes!

Family schedules are busier than ever so what better time to celebrate the 10th anniversary of one of our most treasured cookbooks, Meals in Minutes?

That's just what we're doing in this week's Menu of the Week! Filled with recipes that are ready in an hour or less, they all come from our new cookbook, Meals in Minutes, 10th Anniversary Edition. 

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 Meals in Minutes, 10th Anniversary Edition!

 

Stir-Fried Sesame Vegetables
Jill Ross of our Gooseberry Patch family shared this recipe with us. She writes, "This dish is a delicious and easy way to use the bounty from your garden. It’s simple to substitute the veggies for whatever is in season!"

1-1/2 c. vegetable broth
3/4 c. long-grain rice, uncooked
1 T. margarine
2 T. peanut oil
1/2 lb. asparagus, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 yellow onion, sliced
2 c. sliced mushrooms
2 t. fresh ginger, minced
1 t. garlic, minced
3 T. soy sauce
1 T. sesame oil
1 T. sesame seed, toasted

In a saucepan, combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Add vegetables, ginger and garlic; stir-fry for 4 to 5 minutes, or until crisp-tender. Stir in soy sauce and cook for 30 seconds. Remove from heat; stir in sesame oil and sesame seed. Serve over rice. Serves 4.

 

Quick & Easy Veggie Soup
Valerie Pierce of Peach Bottom, Pennsylvania shared her recipe with us. This recipe is perfect if unexpected company drops in...just add some more veggies for plenty of hearty soup!

1 lb. ground beef
1 onion, diced
4 carrots, peeled and chopped
4 potatoes, peeled and chopped
1 c. pearled barley, uncooked
6 beef bouillon cubes
6 c. water
28-oz. can tomato purée
1 t. dried thyme

In a skillet over medium heat, brown beef and onion until beef is no longer pink; drain. Transfer beef mixture and remaining ingredients to a large stockpot; bring to a boil. Reduce heat; simmer until vegetables are tender, about 45 minutes. Stir occasionally; add water while simmering to thin consistency, as desired. Makes 6 to 8 servings.

 

Chicken Tetrazzini
Cindy Edgar of Fishers, Indiana sent us this easy recipe...it works with leftover turkey too!

12-oz. pkg. fettuccine pasta
1 c. sliced mushrooms
1/2 c. onion, chopped
7 T. butter, divided
1/4 c. all-purpose flour
1 t. salt
1/4 t. pepper
2 c. half-and-half
1/4 c. chicken broth
2 c. cooked chicken, chopped
1/3 c. grated Parmesan cheese
1 c. bread crumbs

Prepare pasta according to package; drain. In a skillet over medium heat, sauté mushrooms and onion in one tablespoon butter until golden; remove from skillet. Melt 4 tablespoons butter in same skillet; whisk in flour, salt and pepper, stirring until smooth and bubbly. Add half-and-half; boil for one minute. Remove from heat; mix in broth, chicken, fettuccine and mushroom mixture. Spoon into a greased 13"x9" baking pan. Sprinkle with Parmesan cheese; set aside. Melt remaining butter and toss with bread crumbs; spread over casserole. Bake, uncovered, at 350 degrees for 35 to 45 minutes. Serves 6.

 

Muffin-Tin Pizza Loaves
Shelley Turner of Boise, Idaho shared this delicious recipe with us. She writes, "It's a delicious twist on meatloaf that your whole family will love!"

1 egg, beaten
1/2 c. pizza sauce
1/4 c. seasoned dry bread crumbs
1/2 t. Italian seasoning
1-1/2 lbs. ground beef
1-1/2 c. shredded mozzarella cheese
Optional: additional pizza sauce, warmed

In a large bowl, combine egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill centers with cheese. Bake, uncovered, at 375 degrees for 15 to 18 minutes, or until meat is no longer pink. Serve immediately with pizza sauce, if desired. Makes 12 servings.

 

Butterscotch Brownies
Alice Flood of Dallas, Texas shared this favorite recipe with us. She writes, "The brown sugar gives the brownies an extra-rich butterscotch flavor."

1/4 c. butter
1 c. brown sugar, packed
1 egg, beaten
3/4 c. all-purpose flour
1 t. baking powder
1/2 t. salt
1/2 t. vanilla extract
1/2 c. chopped nuts

Melt butter in a small saucepan over low heat; remove from heat. Stir in brown sugar until dissolved; set aside to cool to room temperature. Blend in egg; add flour, baking powder and salt, mixing well. Stir in vanilla and nuts; spread in a greased 8"x8" baking pan. Bake at 350 degrees for 25 minutes; cool. Makes 9.

 

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A Menu from Grandma!

Remember big family dinners at Grandma's house? Her table was filled with comforting, old-fashioned recipes that had her own special touches...many of these have found their way to our own recipe boxes over the years. If you're anything like us, these are some of your most treasured.

This week's Menu of the Week is filled with recipes from our cookbook, Sunday Dinner at Grandma's. In this bestseller, you'll find recipes from breakfast 'til dessert and there's even a whole chapter of candies & cookies, just like Grandma used to make!

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  Sunday Dinner at Grandma's!

 

Pecan Coffee Cake
Kelly Patrick of Ashburn, Virginia shared this recipe with us. She writes, "Mom taught me how to make my dad’s favorite coffee cake when I was young. I was always an early riser, and I started to get up extra early on Sunday mornings just to make coffee cake for Dad before he woke up. It always brings back wonderful memories!"

1-1/2 c. butter, softened and divided
1 c. sugar
2 eggs, beaten
1 t. vanilla extract
3 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1 c. milk

Blend one cup butter and sugar in a large bowl. Stir in eggs and vanilla; set aside. Mix flour, baking powder and salt in a separate bowl. Add flour mixture and milk alternately to butter mixture; stir well. Pour half of batter into a lightly greased and floured 13"x9" baking pan. Sprinkle half of Pecan Filling over batter. Top with remaining batter, then remaining filling. Melt remaining butter; drizzle over top. Bake at 375 degrees for 20 to 30 minutes. Serves 8 to 12.

Pecan Filling:

1-1/2 c. brown sugar, packed
2 t. cinnamon
1 c. broken pecans

Mix together in a small bowl.

 

Granny’s Macaroni Salad
Suzanne Morrow of Moorhead, Minnesota shared this recipe with us. She writes, "My family loves this cheesy macaroni salad made from my grandmother’s own recipe. She was a very good granny to me!"

48-oz. pkg. macaroni shells, uncooked
8-oz. pkg. pasteurized process cheese, cubed
1 green pepper, chopped
1 cucumber, shredded
4 to 5 carrots, peeled and shredded
2 tomatoes, chopped

Cook macaroni according to package directions. Drain and rinse with cold water. In a large serving bowl, mix cheese and vegetables together; add macaroni. Toss together. Add dressing and mix well. Chill 8 hours to overnight to allow flavors to combine. Serves 15 to 20.

Dressing:

2 c. mayonnaise-style salad dressing
2 T. sugar
2 T. vinegar
1 T. mustard

Mix together in a small bowl.

 

Grandma Jo’s Potato Soup
Hope Davenport of Portland, Texas shared her recipe with us. She writes, "My grandma has been making this satisfying soup for as long as I can remember. We really enjoy it on a chilly afternoon."

2 lbs. potatoes, peeled and diced
1/2 lb. carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
4 c. water
12-oz. can evaporated milk
1/4 c. butter, sliced
onion and garlic seasoned salt to taste
pepper to taste
8-oz. pkg. shredded Cheddar cheese
3 slices bacon, crisply cooked and crumbled

Combine vegetables and water in a stockpot over medium-high heat. Cook until vegetables are fork-tender, 15 to 20 minutes. Reduce heat to low; stir in evaporated milk, butter and seasonings. Heat through. Ladle into soup bowls; garnish with cheese and bacon. Serves 6.

 

Country Chicken & Dumplings
Christian Brown of Killeen, Texas shared this from-scratch recipe with us. She writes, "One of those comfort foods that everybody loves! It’s extra special made with homemade broth, but if you’re short on time, a good canned broth is fine." Keep reading to get recipes for all the parts that make this dish so delicious!

3 to 4-lb. roasting chicken
salt and pepper to taste
Garnish: fresh parsley

Roast chicken, covered, in an ungreased roasting pan at 350 degrees for 1-1/2 hours. Let chicken cool while preparing Supreme Sauce. Shred chicken; add to simmering sauce. Drop dumplings into sauce
by heaping tablespoonfuls. Cook, covered, 10 to 15 minutes, until dumplings are firm and puffy. Discard bay leaves. Add salt and pepper; garnish with parsley. Serves 6.

Supreme Sauce:

2 T. butter
1 T. oil
1/2 c. carrots, peeled and diced
1/2 c. celery, diced
3 cloves garlic, minced
2 bay leaves
5 T. all-purpose flour
6 c. chicken broth
1/4 c. whipping cream

In a Dutch oven, melt butter and oil over medium heat. Add vegetables and bay leaves. Sauté until soft. Stir in flour; add broth, one cup at a time, stirring well after each cup. Simmer until thickened; stir in cream.

Dumplings:

2 c. all-purpose flour
1 T. baking powder
1 t. salt
2 eggs, beaten
3/4 to 1 c. buttermilk, divided

Mix flour, baking powder and salt. Whisk together eggs and 3/4 cup buttermilk; fold into flour mixture. Stir just until dough forms, adding a little more buttermilk if needed.

 

Country Rhubarb Crunch
Terri Clark of Huber Heights, Ohio shared this recipe with us. She writes, "My grandma made this for all of us back in the 1950s and 1960s. Our grandpa loved rhubarb and after Grandma found this recipe, we loved it too. We still enjoy it and even the little ones like it."

1 c. plus 2 T. all-purpose flour, divided
2 c. sugar, divided
1 T. butter, diced
4 c. rhubarb, sliced
1 t. baking powder
1/4 t. salt
1 egg, beaten
Garnish: vanilla ice cream

In a large bowl, mix together 2 tablespoons flour, one cup sugar, butter and rhubarb. Spoon into an ungreased 8"x8" baking pan. In a separate bowl, mix together remaining flour, sugar, baking powder and salt. Add egg; mix. Mixture will be crumbly. Sprinkle over rhubarb mixture; shake pan so crumbs settle into rhubarb. Bake at 350 degrees for 40 minutes, or until crust is lightly golden. Serve warm or cold, topped with scoops of vanilla ice cream. Makes 8 servings.

 

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Meatless Meal Round-Up Winners!

MEATLESS MEALS 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!

(With so many tied for 4 and 5 votes at the time of tallying, we're sharing an extra-big bunch of winners today...we didn't think you'd mind.)

 

Creamy Parmesan Pasta Salad from Angie's BIG Love of Food

Tortilla Soup with Black Beans from It's Not Just About the Recipe
(There's a version with chicken there too!)

 

Pineapple Casserole from Mrs. Happy Homemaker

 

Spinach Orzo with Teriaki Glaze from Stella B's Kitchen

Best Mac & Cheese Ever from Shugary Sweets

 

Country Potato Salad from The Country Cook

 

Capellini al Fresco from Hot Eats, Cool Reads

 

Cheese Quesadillas & Tortilla Pizzas ALSO from The Country Cook

 

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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FREE eBook Alert!

Our Classic eBook, Soups, 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 one of the free reading apps from Amazon
or Barnes & Noble and it's like having an eBook reader
right in your computer!

 

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Want to Eat More Veggies This Week?

This week's Menu of the Week comes from our brand new cookbook, Fresh from the Farmstand! We love shopping the market and finding produce that's sold by the folks who grew it.

These early morning trips were the inspiration for this cookbook, and while we can't always have tomatoes at their July-perfection, we can always be inspired. Whether you shop at the farmers' market, in your backyard garden or at the grocery store, Fresh from the Farmstand is a great cookbook to have on hand when you want to enjoy the freshest of the season.

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 Fresh from the Farmstand !

 

Hearty Beef, Barley & Kale Soup
Jane Hebert of Smithfield, Rhode Island shared this recipe with us. She writes, "This is my friend Josephine’s most favorite soup...sure to become one of your favorites too!" We love finding new ways to use this hearty green. It adds so much color and flavor to this soup.

1 T. oil
1 lb. lean boneless beef, diced
2/3 to 1 c. onion, chopped
6 c. beef broth
2 c. carrots, peeled and diced
1/2 c. pearled barley, uncooked
1 t. dried thyme
Optional: 1/2 t. salt
1 lb. kale, trimmed and chopped
8-oz. pkg. sliced mushrooms

Heat oil in a large heavy soup pot over medium-high heat. Add beef and onion; cook until beef is  browned. Drain; add broth, carrots, barley, thyme and salt, if using. Bring to a boil. Reduce heat; cover and simmer for one hour, or until beef and barley are tender. Meanwhile, in a steamer basket over boiling water, steam kale for 5 minutes, until bright green; drain. Add kale and mushrooms to soup pot; return to a boil. Reduce heat; cover and simmer for another 5 to 10 minutes, until kale and mushrooms are tender. Serves 4 to 6.

 

Chicken-Broccoli Rotini Salad
This delicious salad was contributed by Debbie Cutelli of Saint Louis, Missouri. She says it's always popular at ladies’ luncheons and showers. We love the versatility of the recipe...toss in your favorite veggie and make it your own. Double the dressing recipe, if needed.

2-1/2 c. rotini pasta, uncooked
2 c. cooked chicken, cubed
1/2 c. Italian salad dressing
2 c. broccoli, cut into bite-size flowerets
1/2 c. red pepper, chopped

Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, mix pasta with chicken and Italian salad dressing. Cover and refrigerate for one hour. Add broccoli, red pepper and Parmesan Dressing; toss to mix. Cover and refrigerate until serving time. Makes about 6 servings.

Parmesan Dressing:

1 c. grated Parmesan cheese
1/2 c. olive oil
2 T. lemon juice
1/8 t. dried basil

In a bowl, whisk all ingredients together.

 

Cherry Tomato Meatballs
Deborah Rice of Louisville, Kentucky sent us this recipe. We love the sweet surprise inside each one! Deborah writes, "When the cherry tomatoes come in, they really come in! We really enjoy them hidden inside our favorite meatballs. Use about 11 cups of your own homemade spaghetti sauce, if you prefer." 

3 lbs. lean ground beef
2 c. cracker meal or Italian-flavored dry bread crumbs
5 T. zesty Italian salad dressing mix
1-oz. pkg. onion soup mix
1 clove garlic, chopped
1 egg, beaten
2 T. milk
3 28-oz. jars spaghetti sauce
1 to 2 T. olive oil
1 lb. cherry tomatoes

Place beef in a large bowl; add cracker meal or bread crumbs, mixes and garlic. Mix into beef, using your fingers. Whisk egg and milk together; add to beef mixture and work through. In a large saucepan over medium-low heat, bring spaghetti sauce to a simmer. Heat oil in a separate large skillet over medium heat. While oil is heating, roll some of the beef mixture generously around each tomato. Add meatballs to skillet and brown on all sides. As each meatball browns, transfer it to spaghetti sauce. Continue rolling tomatoes in beef mixture and browning. Once all the meatballs have been added to sauce, simmer for 15 to 20 minutes. If there are leftover tomatoes, cut them in half and add to simmering sauce. If some of beef mixture is left over, form into meatballs, brown on all sides and add to sauce. Makes 8 to 10 servings.

 

Southwestern Smothered Potato Chips
This clever recipe combines flavors we love in a whole new way. Thanks to Andrea Durante of Hopedale, Massachusetts, who shared it with us. She writes, "I put this recipe together for a game-day party...it was quite a hit!"

6 potatoes, sliced lengthwise 1/8-inch thick
1/2 t. salt
2 T. olive oil
1/2 c. red onion, chopped
1 c. shredded Monterey Jack cheese
1 c. guacamole
1 c. salsa

Arrange potato slices in a single layer on a lightly greased baking sheet. Sprinkle with salt; drizzle with oil. Broil under low heat for about 10 minutes, until crisp but not burnt, checking often. Remove from oven. Sprinkle chips evenly with onion and cheese. Bake at 350 degrees for 5 minutes, until cheese is melted. To serve, top with dollops of guacamole and salsa. Serves 4 to 6.

 

Carrot-Zucchini Bars
Suitable for breakfast or dessert, this recipe from Lee Mendoza of Oakwood, Ohio is perfect for when you're overrun with zucchini...you might even look forward to a bumper crop! Lee writes, "My grandmother used to make these bars with vegetables from her own garden and they were oh-so yummy. We kids loved to go to Grandma’s because she always made something good for us. I have made these many times for my children and my grandchildren."

1-1/2 c. all-purpose flour
3/4 c. brown sugar, packed
1 t. baking powder
1/4 t. baking soda
1/2 t. ground ginger
2 eggs, lightly beaten
1-1/2 c. carrots, peeled and shredded
1 c. zucchini, peeled and shredded
1/2 c. raisins
3/4 c. chopped walnuts
1/2 c. oil
1/4 c. honey
1 t. vanilla extract

In a large bowl, combine flour, brown sugar, baking powder, baking soda and ginger. In a separate large bowl, stir together remaining ingredients. Add carrot mixture to flour mixture; stir just until combined. Spread batter in an ungreased 13"x9" baking pan. Bake at 350 degrees for about 25 minutes, until a toothpick inserted in center tests clean. Cool on a wire rack. Frost with Citrus Cream Cheese Frosting. Cut into bars. Store, covered, in the refrigerator. Makes 3 dozen.

Citrus Cream Cheese Frosting:

8-oz. pkg. cream cheese, softened
1 c. powdered sugar
2 T. orange juice

Combine ingredients in a bowl. Beat with an electric mixer on medium speed until fluffy.

 

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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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What Recipe Always Perks YOU Up?

This week's Menu of the Week features five of our favorite recipes from Mom's Very Best Recipes. SO, in keeping with the MOM theme, today's Recipe Round-Up will be all about those recipes that never fail to make you feel better when you or your loved ones are feeling under the weather!

(Plus, it's kinda sniffle season anyway, right? Never hurts to be prepared!)

So, whether YOUR mom made it for you when you were sick
or whether YOU make it for your kids to perk them up, tell us...

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

 

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Here's one of our favorites from Mom's Very Best Recipes...enjoy!

Mom's Champion Chicken Soup
This feel-better recipe was shared by Melody Taynor of Everett, Washington. She writes, "Guaranteed to chase away the chills! For extra goodness, use homemade chicken broth...you’ll need about 10 cups."

1 T. butter
1/2 c. onion, chopped
1/2 c. celery, chopped
2 32-oz. containers chicken broth
14-1/2 oz. can chicken broth
1 c. cooked chicken, diced
1 c. carrots, peeled and sliced
2 t. dried parsley
salt and pepper to taste
1-1/2 c. thin egg noodles, uncooked

Melt butter in a stockpot over medium heat. Sauté onion and celery in butter until just tender, about 5 minutes. Pour in broth; add remaining ingredients except noodles. Bring to a boil; stir in noodles. Reduce heat slightly and simmer for 15 to 20 minutes, until noodles are tender. Makes 6 servings.

We'd love to have you link up below, but even if you don't have a blog to link, 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 FEEL-BETTER 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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A Menu from Mom This Week!

This week's Menu of the Week comes from our cookbook, Mom's Very Best Recipes! Filled with all the homestyle comfort food we'd expect Mom to treat us to, it's become a customer favorite and a bestseller.

The recipes our contributors shared with us for this cookbook cover everything from Breakfast & Brunch to Dessert...there are 250 delicious dishes to try in all! There are plenty of soon-to-be family favorites, some that you'll want to try for special occasions and others that you'll love sharing at potlucks and parties.

Below, you'll find a sampling of recipes from each chapter...follow us on Twitter and get a recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from  Mom's Very Best Recipes !

 

Spiced Zucchini Bars
Erin Carnes of Gaines, Michigan shared this delicious recipe with us. She writes, "This is one of many recipes I got from my mother-in-law. These yummy bars are one of the first things I make when the zucchini is ready to pick in my garden. I love to eat them for breakfast! Double the frosting recipe if you like it extra-thick." We love the tip about the extra frosting and love that this recipe doubles for breakfast OR dessert. Enjoy!

2 c. all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 eggs, beaten
1 c. oil
2 c. sugar
1 t. vanilla extract
1 t. lemon juice
1 c. raisins
2 c. zucchini, grated
3/4 c. chopped nuts

Combine dry ingredients in a small bowl; set aside. In a separate bowl, whisk together eggs, oil, sugar, vanilla and lemon juice. Gradually add flour mixture to egg mixture. Fold in remaining ingredients; pour into a greased and floured 15"x10" jelly-roll pan. Bake at 325 degrees for 25 to 35 minutes, until lightly golden. Cool; frost with Cream Cheese Frosting. Cut into bars. Makes 3 dozen.

Cream Cheese Frosting:

1/2 c. butter, softened
8-oz. pkg. cream cheese, softened
1 t. vanilla extract
1 c. powdered sugar

Beat all ingredients until smooth.

 

Chicken Tortilla Soup
This recipe was sent to us by Amber Mayfield of Fort Walton Beach, Florida. It's a family favorite at her house...she writes, "My husband and daughter really like this soup...it’s so yummy and simple to make, I’m happy to prepare it for them!"

4 c. chicken broth
2 c. cooked chicken, diced
2 15-oz. cans diced tomatoes, drained
16-oz. can corn, drained
16-oz. can pinto or red beans, drained and rinsed
1-1/3 c. salsa
2 T. taco seasoning mix
Garnish: sour cream, shredded Mexican-blend cheese, corn or tortilla chips

Combine all ingredients except garnish in a stockpot over medium heat. Simmer, covered, for 30 minutes, stirring occasionally. Top individual portions with desired garnishes. Serves 6 to 8.

 

BLT Salad with Basil Dressing
Nancy Willis of Farmington Hills, Michigan sent this deliciously fresh recipe our way. She writes, "My daughter and I like to go to our local farmers’ market each Saturday morning. Together we buy fresh, ripe tomatoes, lettuce and basil for this salad, then go home and make it...enjoy!"

1 lb. romaine lettuce, torn
1 pt. cherry tomatoes, quartered
1/2 lb. bacon, crisply cooked and crumbled, 2 T. drippings reserved
1/2 c. mayonnaise
2 T. red wine vinegar
1/4 c. fresh basil, chopped

In a large salad bowl, combine lettuce, tomatoes and crumbled bacon; set aside. In a small bowl, whisk together reserved drippings, mayonnaise, vinegar and basil. Drizzle dressing over salad and toss well. Top with Homemade Croutons and serve immediately. Makes 4 servings.

Homemade Croutons:

4 slices French bread, cubed
1 t. salt
1 t. pepper
1 T. olive oil

In a skillet over medium heat, toss bread cubes with salt and pepper. Drizzle with oil; toss and cook until golden.

 

Famous White Mac & Cheese
Shared by Shannon James of Georgetown, Kentucky, this recipe is a new twist on an old favorite! She writes, "When my four kids come running in from playing and see that my mac & cheese is in the oven, it puts a smile on everyone’s face.

16-oz. pkg. elbow macaroni, uncooked
2 T. butter
2 T. all-purpose flour
3 c. milk
1 lb. Monterey Jack cheese, cubed
1/2 lb. Pepper Jack cheese, cubed

Cook macaroni as package directs; drain and set aside. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until combined; add milk and stir until mixture boils. Remove from heat. Add cheese and stir until melted. Combine hot mixture with cooked macaroni; place in an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 minutes. Makes 8 servings.

 

Kristin’s Perfect Pizza
Shared with us by Early Bird blogger, Kristin Stone of Davis, California, this recipe is one that we've enjoyed at potlucks here in the office! Kristin writes, "My mom used to make this homemade pizza when I was a child and I adored it. Now that I’m an adult, I’ve perfected the no-cook sauce even more. You could also use the dough to make two smaller pizzas or even bread sticks...have fun with it!"

3 c. bread flour
1 t. salt
1/2 t. sugar
1 c. warm water
1 T. oil
1 T. quick-rising yeast
Garnish: favorite pizza toppings

In a bowl, combine flour, salt and sugar. Heat water until very warm, about 110 to 115 degrees. Add water to bowl along with oil and yeast. Knead by hand for 3 minutes; form into a ball. Cover and let rise until double in size, about an hour. Punch down dough; let rest for 4 minutes. On a floured surface, roll out dough about 1/4-inch thick. Place on an ungreased 16" round pizza pan. Let rise an additional 10 to 15 minutes. Spread Pizza Sauce over dough; add desired toppings. Place in a cold oven; turn to 500 degrees. Bake for 17 to 20 minutes, until golden. Serves 6.

Pizza Sauce:

8-oz. can tomato sauce
6-oz. can tomato paste
1-1/4 t. dried oregano
1-1/4 t. dried basil
1-1/4 t. garlic powder
1 t. salt

Stir together ingredients in a medium bowl.

Enjoy mixing and matching these recipes this week! If you have a family favorite recipe you'd like to share, click over to our website and you might just find yourself in a cookbook soon!

 

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Want to learn more about Mom's Very Best Recipes or
add it to your cookbook collection? Click below!

 

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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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Want to learn more about 101 Soups, Salads & Sandwiches
or add it to your cookbook collection? Click below!

 

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Download a FREE eBook this Friday!

Just in case you missed the alerts on our Page on Facebook,
we wanted to make sure you knew about our Chili Classics cookbook...it's only available for a few more days as a FREE EBOOK!

You can download it to your Kindle, Nook, Apple iDevice,
Sony eReader or Kobo from our landing page...CLICK HERE! 

As always, even if you don't have an eBook reader,
you can still enjoy this freebie!

Just download one of the free reading apps from Kindle or from Barnes & Noble and it's like having an eBook reader right in your computer!

 

Special Note: This time around, some of the sellers have been a little poky  in updating their prices, so if they haven't updated by now, you can  either check back Saturday or Sunday OR you can download the free  reading app from Amazon. There are versions for almost any computer and  even some for your phone! Click here to get started.

 

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Here's a chili recipe to put you in the mood...it's sure to warm you to your toes!

One-Pot Spicy Black Bean Chili
This recipe can be found in our book, Autumn in the Country, and was shared with us by Lisanne Miller from Brandon, Mississippi...thanks again, Lisanne!

1 onion, chopped
2 t. garlic, minced
2 t. olive oil
3 16-oz. cans black beans,
    drained and rinsed
16-oz. pkg. frozen corn
14-1/2 oz. can tomatoes
    with chiles
1/2 c. water
1-1/2 t. taco seasoning mix
7-oz. can chipotle chiles in
    adobo sauce
1 T. rice vinegar
1/4 c. fresh cilantro, chopped
1/4 c. reduced-fat sour cream
Optional: salsa, fresh
    cilantro sprigs

In a medium saucepan, sauté onion and garlic in oil for 5 to 7 minutes, until onion softens and begins to brown. Add beans, corn, tomatoes, water and taco seasoning. Bring to a boil; reduce heat to low and simmer for about 15 minutes, stirring occasionally. Combine chiles in sauce and vinegar in a blender; process until puréed. Stir chile mixture and cilantro into chili, adding more taco seasoning if a spicier chili is preferred; heat through. Divide into soup bowls; top with dollops of sour cream. Garnish with salsa and a sprig of cilantro, if desired. Makes 4 servings.

Now, go get your FREE eBook...and tell your friends too!

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A Savory Treat for Tomorrow!

Here's a recipe from Vickie & Jo Ann that's perfect
for using up any yummy leftovers tomorrow...
it's so easy and uses turkey, vegetables and stuffing
from your holiday meal.

Click below to watch the video and
keep reading to see how you can VOTE...

Right now you can help us WIN the video recipe contest at ifood.tv...click this link and then find the Main Dishes category.

See below, so you'll know what to look for...

First, click Main Dishes in the orange bar and then vote for
our soup video in the little box to the right...thanks in advance!

 

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Want to mix up a batch of this comforting soup for YOUR family?
The super-easy recipe is below.

Day-After-Thanksgiving Soup  

1 T. olive oil
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
salt and pepper to taste
1 bay leaf
2 qts. chicken stock
1-1/2 lb. cooked turkey, diced
2 T. fresh parsley, chopped
Optional: 1 c. frozen peas
4 to 6 c. prepared stuffing, warmed

Warm oil in a large stock pot over medium heat; add in carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add in bay leaf and stock; bring to a boil. Add turkey, reduce heat and simmer until vegetables are fully cooked, about 10 minutes. Stir in parsley and peas, if using. Remove bay leaf before serving. To serve, place a scoop of warmed stuffing into individual soup bowls. Ladle soup over stuffing in bowls. Serves 4 to 6.

 

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Share this video & recipe with a friend!

Main Course or Leftovers!

The big feast is tomorrow and for most of us, TURKEY is on the menu! What better way to exchange recipes for the main course than to host our weekly Recipe Round-Up?

Even if it's not your Thanksgiving recipe, ANY turkey recipe is welcome...we're bound to have leftovers and ground turkey is a great lower-fat substitution for ground beef too!

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

Here's a soup recipe to inspire you from Homemade Christmas,
our Cookbook of the Week!

Turkey & Wild Rice Soup
From Jo Ann's kitchen, this is her family's favorite way to enjoy leftover holiday turkey.

1 onion, chopped
4-oz. can sliced mushrooms, drained
2 T. butter
3 c. water
2 c. chicken broth
6-oz. pkg. long-grain and wild rice, uncooked
2 c. cooked turkey, diced
1 c. whipping cream

In a large saucepan over medium heat, sauté onion and mushrooms in butter, until onion is tender. Add water, broth and rice with seasoning packet; bring to a boil. Reduce heat; simmer for 20 to 25 minutes, until rice is tender. Add turkey and heat through; stir in cream. Serves 6.

 

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Link up your favorite TURKEY recipe 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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It's Almost That Time of Year

We like to wait until after Thanksgiving to really start decorating or celebrating the Christmas season, although we recently found out on our Page on Facebook that some of you feel differently. We will gladly suspend this rule when giving homemade gifts is part of our holiday plan. In that case, it's always best to start thinking early, right?

This kind of early planning was what we had in mind when we selected this week's Cookbook of the Week to share with you. Even if you won't start making gifts until December, we're hoping to get you thinking and inspire your creativity with...

More Gifts for Giving!

The sequel to our cookbook, Gifts for Giving, this cookbook is filled with a wide variety of recipes...those that you'll enjoy warm from the oven, plenty to wrap up and give later and even a few that aren't for eating at all!

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

Each chapter inside is home to a different kind of recipes. In More Gifts for Giving, you'll find everything from the sweets & treats we all love to give (and receive!) to the savory snacks, spreads and seasonings that make tasty gifts at the holidays or any time of year.

In addition to the yummy recipes in each chapter, you'll find lots of quickie tips (45 extra ideas in all!) on the chapter pages too...they look just like the table of contents above with tips sprinkled all around. These are in addition to the tips on every page that we always include.

Many of the page-by-page tips apply to any gift but, as you'll see below, lots of them are geared toward giving the recipe that's on the page. We're aiming to make giving homemade goodies easier than ever!

Here's one from the Soups & Snacks chapter...so tasty any time of year.

Tortilla Soup Mix in a Jar

2 T. chicken bouillon granules
1 t. lemon pepper
1 t. dried cilantro
1/2 t. garlic powder
1/2 t. cumin
1/2 t. dried oregano
1/2 t. salt
1/4 c. dried, minced onion
1 c. long-grain rice, uncooked
2 to 2-1/2 c. tortilla chips, coarsely crushed
5-oz. can chicken
10-oz. can diced tomatoes with chiles

Combine the first 8 ingredients in a plastic zipping bag; set aside. Layer rice in a wide-mouth, one-quart jar; pack seasoning bag on top. Fill remaining jar with crushed tortilla chips, packing gently; secure lid. Tape can of chicken to the top of the jar, if desired. Tie jar of mix to the can of diced tomatoes; attach instructions.

Instructions:
Place tortilla chips in a small bowl; set aside. Remove seasoning packet; set aside. Add rice to a stockpot; stir in 10 cups water. Mix in chicken and tomatoes with chiles and seasoning packet; bring to a boil. Reduce heat; simmer for 20 minutes. Add tortilla chips; cover and simmer 5 additional minutes. Spoon into bowls while hot. Makes 3 quarts.

Bonus tip:
Tuck this soup mix, the can of chicken and the can of tomatoes into a basket lined with a festive towel. Add a jar of your homemade (or storebought) salsa and a bag of tortilla chips for scooping and you're ready to give this meal to anyone on your list!

So, with hundreds of geared-for-giving recipes, the 250+ tips & ideas and tons of inspiring illustrations to get you started, what ELSE could we include in More Gifts for Giving?

Gift tags, of course!

At the end of every chapter in the book, and scattered throught the book as well, you'll find two pages of gift tags that you can copy and embellish for YOUR holiday gifts for giving this year!

Click below to get a look at a few of these pages...lots more inside the book.

Stay tuned all week long for lots more goodies from our Cookbook of the Week...join us on our Page on Facebook and you won't miss a single one!

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Flavor Without the Fuss!

We all love a yummy home-cooked meal, but it's even better when it doesn't create a sink full of dishes, right? From stockpots and skillets to slow-cookers and microwaves, there are so many recipes that have simplified the cooking without sacrificing that homestyle flavor...they were all our inspiration when creating this week's Cookbook of the Week.

Say hello to...

One-Pot Meals!

 

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

Click to view larger.

Inside One-Pot Meals, you'll find that the chapters
are divided by cooking method...

Home on the Range features meals made in a skillet, stockpot or pressure-cooker. This is one of our only books to feature pressure-cooking!

In Dinner's in the Oven, we've gathered our favorite casseroles, along with recipes designed to be cooked in foil packets or roasting bags...even LESS mess to clean up!

Slow-Cooker Specials, as you might expect, offers slowly simmered meals that cook all day and are ready when you get home.

The chapter called Microwave Magic is at the other end of the spectrum...quick as a wink and dinner's done!

In Fired-Up Flavors, you'll find a collection of recipes to enjoy at home or fireside! Some of our favorite grilling recipes round out this chapter.

Some days you just don't want to cook, no matter how easy the recipe. The chapter called Cool as a Cucumber has simple salads that are hearty enough for dinner but don't need to be cooked.

We couldn't leave out the sweets, could we? Just Desserts offers recipes that'll bring your one-pot meal to a sweet ending.

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Here's a warm-you-to-your-toes soup recipe
from the Home on the Range chapter...

3-Bean Ravioli Minestrone
Shared by Staci Meyers of Cocoa, Florida, this meatless main dish is good AND good for you…replace the chicken broth with vegetable broth if you wish.

1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, sliced
2 cloves garlic, minced
1 T. olive oil
3 14-1/2 oz. cans chicken broth
10-oz. pkg. frozen baby lima beans
15-oz. can kidney beans, drained and rinsed
15-1/2 oz. can garbanzo beans, drained and rinsed
2 14-1/2 oz. cans diced tomatoes
2 t. Italian seasoning
1/2 t. salt
1 t. pepper
7-oz. pkg. mini cheese ravioli, cooked

Combine onion, carrots, celery, garlic and olive oil in a large stockpot. Sauté over medium-high heat for 10 minutes until tender, stirring often. Add broth, beans, tomatoes and seasonings. Reduce heat to medium; simmer for 20 minutes. Stir in cooked ravioli just before serving. Makes 4 to 6 servings.

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Along with over 200 recipes, One-Pot Meals also offers handy little charts that can help you make dinner from the simplest pantry staples. We've included a few here but there's one for every chapter!

Click the images to view them larger.

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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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