Gooseberry Patch

Wishing You a Very...

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Share Your Easy Appetizers!

With Mother's Day this weekend, the end of the school year coming up and summer just a few weeks away, we know that your calendar is filling up with celebrations with family & friends. No one wants to arrive to a party empty handed and, when it comes to appetizers, there's always room for more.

 So tell us...

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

 

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Here's one of our favorites from Church Suppers. ..visit our
Menu of the Week for 6 MORE recipes from this cookbook.

Strawberry Fruit Dip
Marsha Dixon of Bella Vista, Arkansas shared this yummy (and easy!) recipe with us. Pair it up with your favorite fresh fruit and you're ready to celebrate! Marsha writes, "This recipe is always a smash hit at the annual ladies' luncheon that I have with the women of my church...a Mothers' Day must-have."

8-oz. pkg. strawberry-flavored
    cream cheese, softened
2 T. strawberry preserves
8-oz. container frozen whipped
    topping, thawed
7-oz. jar marshmallow creme
assorted fresh fruit, sliced

Beat together cream cheese and preserves until well blended. Fold in whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit. Makes 4 cups.

 

 

 

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 EASY APPETIZER 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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The Merry Month of May!

Let's celebrate with a brand new desktop wallpaper!

  

Click above to view larger!

To save it as your desktop wallpaper or background, just click on the image above and then, when the window pops up, right-click or control-click on that image and then save it...easy!

You can also download it in a few different sizes from our website.

Click here to visit our download page!

If you're downloading from our website, you can follow these instructions to install Gooseberry Patch Desktop Wallpaper on your computer:

PC users: Click on the image size you want for your desktop and wait for the image to load. Right click on the image and select "Set as background." Now you can enjoy your new Gooseberry Patch wallpaper!

Mac users: Click on the image size you want for your desktop and wait for the image to load. Control Click on the image and select “Save Image” and save to your desktop or wherever you would like the file to be kept. From your System Preferences click on “Desktop & Screen Saver” and navigate to choose your wallpaper file. Now you can enjoy your new Gooseberry Patch wallpaper!

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A Market-Fresh Recipe Round-Up!

Here in Ohio, we're just getting starting to get veggie starts in the ground, but we know the days of homegrown tomatoes, zucchini and cucumbers aren't too far away. These fresh veggies and fruits have inspired some of our best-loved recipes...we know you must have a few winners stashed away too!

 So tell us...

What are YOUR favorite FRESH VEGGIE & FRUIT recipes?
Share 'em all in today's Recipe Round-Up!

 

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Here's one of our favorites from Farmers' Market Favorites..visit our
Menu of the Week for 6 MORE recipes from this cookbook.

Bruschetta Pizza
Madonna Alexander of Chicago, Illinois shared this recipe with us. She writes, "If you can, prepare the bruschetta mix early in the day. The longer the flavors blend, the better it tastes. You'll have some left over but that's okay. I made an omelet wtih this mix and it was awesome!" We love this recipe as a main dish, but cut your pieces smaller and it would make a tasty appetizer to share too.

10 roma tomatoes, chopped
5 to 6 cloves garlic, minced
2 T. fresh basil, chopped
1/2 red onion, finely chopped
1/4 c. plus 1 T. olive oil, divided
1/2 t. pepper
1/4 t. garlic salt
1/4 c. balsamic vinegar
13.8-oz. tube refrigerated pizza crust dough
1/2 c. pizza sauce
8-oz. pkg. shredded Italian-blend cheese
dried oregano to taste

In a large bowl, combine tomatoes, garlic, basil, onion, 1/4 cup oil, pepper, garlic salt and vinegar. Stir to blend; drain. Place pizza crust dough on an ungreased baking sheet. Spread with pizza sauce. Top with 1-1/2 to 2 cups tomato mixture. Sprinkle on cheese and oregano. Drizzle remaining oil over top. Bake according to pizza crust dough package directions. 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 FRESH VEGGIE & FRUIT recipes below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

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

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

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

 

See What Jamie is Cookin' Up!

It's been awhile since we've shined the Gooseberry Patch spotlight on a favorite blogger...we're excited to bring back Featured Friday today!

We recently discovered Jamie's blog and since that very first day, we've been looking forward to the new recipes she shares. Lucky for us, there's a new one practically every day!

The food she makes is amazing, her photos make you feel like you're right there in the kitchen and her friendly and funny personality really comes through, especially in the posts about her kids.

Judging by her recipes, we'd say she's mastered family-friendly dinners, crowd-pleasing appetizers and quick & easy desserts...her weekend breakfast & brunch ideas make us wish we lived closer so we could drop in!

We love her monthly menu plans and how she can take flavors that are familiar and come up with a new way to enjoy them...a few clicks around her blog and you'll see just what we mean.

Without further ado, we're excited to introduce you
to this week's Featured Friday blogger...

Jamie Cooks It Up!

We asked Jamie to share a little bit about herself, her blog and how
she got started...keep reading to hear from her!

 

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

I’m a 37 year old mother of five. My kids range in age from 14 down to 5. My husband, children and I live in Herriman, Utah.

 

What or who originally inspired you to start blogging?

One day several years ago, I was searching for a recipe online. I had never seen a food blog before, but came across a very simple one that day. Wow! I thought. Food Blogging! That could be a lot of fun. I did a bit of blog hopping and could see that people were making money at it. I was interested in making a little extra money for my family and wondered if food blogging might be a way to do so. I did some research, took a few ugly pictures of some fabulous recipes and had my blog up and running just two months later.

 

As a full-time mom of five, how do you find time to develop new recipes, write and take photos to share?

I suppose I could best describe it as “here a little, there a little”. I’m always trying to sneak work time in around my family life. I try to cook and take photos for my blog a couple times a week, during the day before my older kids come home from school. I edit photos and write posts after the kids are in bed and then again in the early morning hours.

I have two sweet little twin boys who haven’t started school yet, and are home with me during the day. I try to include them in my cooking as much as possible. Some times they like it, and sometimes they’d just rather be running through the house like wild Indians. So, sometimes we cook, and sometimes we chase each other through the house. In the fall they will go to kindergarten and I’ll be left to cook in silence. Could be good, could be bad. It could be a little bit of both. It would be pretty weird to run through the house like a wild Indian by myself, right?

 

How did you get your start in the kitchen?

When I got married, the only thing I knew how to cook was Pioneer Taffy. I’m serious here! I had a job hosting birthday parties at The Lion House and was required to know how to cook taffy for the kids to pull. Once I started to have kids of my own, and stayed at home raising them, cooking became a creative outlet for me.

I’ve made a lot of REALLY average food in my life. (I’m serious again. Just ask my kids.) I’m always on the look out for ways to make recipes taste better, and better…and fabulously better. I only put recipes that taste “fabulously better” up on my blog.

 

 

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

My latest favorite “quick fix” meal is Roasted Tomato and Asparagus Tortellini.

 

 

With SO many recipes to choose from on your blog, which is your favorite?

Grilled Bruschetta Chicken
Time: 3 hours to marinate + 20 minutes grilling time
Yield: 5 servings

4-5 boneless skinless
    chicken breasts
1 C Kraft Light Zesty Italian
    salad dressing
1 pint grape tomatoes
3 cloves of garlic
1 T olive oil
2 t balsamic vinegar
freshly cracked salt
    and pepper
1 1/2 T fresh basil
2 C mozzarella cheese, grated
1/2 C Parmesan cheese, grated
8  oz. spaghetti noodles
2 T butter
salt and pepper

1. Throw your chicken breasts and 1 C of the salad dressing into a gallon sized zip loc freezer bag. Carefully seal the bag and refrigerate for at least 3 and up to 24 hours. Then pat yourself on the back for getting your act together and having a plan for dinner....right in the middle of the summer. Good for you. I'm so proud to know ya.

2. Just before you are ready to grill your chicken, make the Bruschetta. Chop all the tomatoes in half and toss them into a medium sized mixing bowl.

3. Peel your garlic and chop it into rough pieces. Then chop up your basil. If you have some growing fresh in your garden....bless your beautiful hide. You are a better woman (or man) than I am. If you live within 25 miles of here, I sure hope you like to share.

4. Pour in your balsamic vinegar and drizzle the olive oil over the top.

5. Sprinkle some freshly cracked salt and pepper, stir it all up and then taste it. Yes...dig right in. If your tomatoes are lacking in sweetness then add just a bit of sugar. You don't want to kill it over with sweetness now. Just give it a bit of help if your tomatoes are lacking. Adjust the salt and pepper as well, if needed.

6. Get your mozzarella cheese grated.

7. Head out to the grill and cook your chicken up over medium high heat. While it's cooking boil some water and cook your spaghetti noodles.

8. When the chicken is cooked through, turn the grills temperature down to low. Place a disposable 9x13 pan onto the grill. Put your cooked chicken into the pan. Cover the chicken with the Bruschetta.

9. Sprinkle it with the Mozzarella cheese and then cover the grill. Let it cook for 7-10 more minutes, or until the sauce is bubbly and the cheese in nicely melted.

10. Toss your cooked pasta with 2 T butter and sprinkle it with salt and pepper to taste. Cover the pasta with this beautiful chicken and bruschetta. Be sure to get all of the yummy juices from the pan as well. Sprinkle it with Parmesan cheese and serve immediately.

 

Morning person or night owl?

Morning person, most definitely. The world just seems to be a bit clearer in the mornings.

 

Aside from family & friends, what 5 things couldn't you live without?

My faith, a good book to read, my camera, something to laugh about and something fun to cook.

 

 

 

Cake or pie?

Blueberry Sour Cream Pie, please. But I would take a Coconut Cream Cupcake any day of the week.

 

 

 

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

We recently remodeled our kitchen. I love it every, single, solitary day. Plenty of room to make a big fat mess and plenty of room for people to visit me while I make a mess.

 

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

I would read a fantastic book, cuddle with my sweetheart, eat some chocolate, play cards with my kids, go to lunch with some friends, laugh a lot, eat chocolate a lot, more cuddling, more reading.

 

Tell us something that no one would guess about you.

I play the piano and have a degree in Choral Music Education, though some of my children act surprised when I sit down to play. They may, or may not have been heard saying things like “Holy cow! Is that our Mom playing the piano? Wow. Who knew?”

 

Thanks so much for sharing with us today, Jamie...we can't wait to see what you'll cook up next!

Visit Jamie Cooks It Up today and you'll find a fun party idea as well as a giveaway! Visit her blog ANY day and you're bound to find something tasty to share with YOUR family & friends. While you're there, you might as well subscribe...you won't want to miss a single recipe!

 

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Have a great blog that you'd like to see featured here?
Leave the link in the comments...we're always on the hunt
for new favorites!

 

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Want to Make it Homestyle in a Hurry?

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

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

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

 

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

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

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

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

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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

 

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Rounding Up Some Sweet Treats!

This week's Cookbook of the Week has us in the mood for sweet treats,
and with school back in session, lots of us will be packing up homemade
goodies in lunchboxes and fixing special desserts for our families.

Help us gather up all the best decadent delights and tell us...

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

Here's one to inspire you from our Cookbook of the Week,
Sweet & Simple...enjoy!

Raspberry-Coconut Bars
This delicious treat was shared by Roberta Lind who was stationed with her family in England at the time of her contribution. It's easy to customize to your tastes...just use YOUR favorite jam!

1-2/3 c. graham cracker crumbs
1/2 c. butter, melted
7-oz. pkg. flaked coconut
14-oz. can sweetened condensed milk
1 c. raspberry jam
1/3 c. chopped nuts
1/2 c. chocolate chips, melted
1/2 c. white chocolate chips, melted

Mix crumbs and butter together; press into a greased 13"x9" baking pan. Sprinkle with coconut; pour milk over the top. Bake at 350 degrees for 20 minutes; cool. Spread with raspberry jam; refrigerate 3 to 4 hours. Sprinkle with nuts; drizzle with melted chocolates. Chill until serving; cut into small bars. Makes 2 dozen.

 

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

Want to add this hop to your OWN blog?

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

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

Enjoy Today!

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From YOUR Grandma's Kitchen!

This week, we've been celebrating all the handed-down goodness
in our kitchens, whether it be from Grandma, Mom or another beloved
member of your family. Seems only fitting that we should round up
favorites that have been passed down to YOU, don't you think?

What's YOUR favorite recipe that has been
HANDED DOWN to you? Share 'em all in
today's Recipe Round-Up.

Here's one to inspire you from our Cookbook of the Week, From Grandma's Kitchen. It's filled with over 200 treasured family recipes.

Peach-Walnut Crisp
Shared with us by Debbie Zlupko of Aston, Pennsylvania...thanks Debbie! Treat yourself to a big scoop of vanilla ice cream on top…heavenly.

5 c. fresh or frozen peach
    slices, thawed
1 T. all-purpose flour
3 T. sugar
1/2 c. quick-cooking
    oats, uncooked
1/4 c. whole-wheat flour
2 T. wheat and barley cereal
1/2 c. brown sugar, packed
1/4 t. nutmeg
2 T. chopped walnuts
1/4 c. buttermilk

Drain and discard any juice from peaches; arrange slices in an ungreased 8" round baking pan. In a small bowl, stir together all-purpose flour and sugar. Sprinkle over peaches, tossing to coat. In a separate bowl, combine remaining ingredients, except buttermilk; mix well. Pour buttermilk over oat mixture and combine mixture with a fork until it resembles coarse crumbs. Sprinkle oat mixture on top of peaches. Bake at 350 degrees for 30 to 35 minutes or until top is golden. Serves 6.

 

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

Want to add this hop to your OWN blog?

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

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

Putting Up the Best of Summer?

It’s the peak of the summer harvest so what better time to preserve
all those fresh-picked flavors? Whether it's your own spicy salsa, dilly
green beans, freezer jam or bread & butter pickles, we're rounding up
all your best canning & preserving recipes!

Not only is it the perfect time of year, this week's Recipe Round-Up
is a great way to celebrate National Can-It-Forward Day, coming up on
August 13th. It's being hosted by none other than Ball®, the canning
experts and, while it's a new holiday to us, we've always been all about
getting the most from your garden or from the summertime farmers' markets!

What's YOUR favorite recipe to CAN OR PRESERVE?
(Freezer & fridge recipes welcome too!)
Share 'em all in today's Recipe Round-Up.

Here's one to inspire you from Summer in the Country, a book that has
an entire chapter of recipes to help you savor all the best of the season.

Carrot Cake Jam
Shared with us by Teri Johnson from North Ogden, Utah, who says, "This is a wonderful jam that tastes like like Grandma's carrot cake!"

  1-1/2 c. carrots, peeled and grated
1-1/2 c. pears, cored, peeled and chopped
14-oz. can crushed pineapple
3 T. lemon juice
1-1/2 t. cinnamon
1 t. nutmeg
1 t. ground cloves
3-oz. pouch liquid pectin
6-1/2 c. sugar
6 1/2-pint canning jars and lids, sterilized

Mix all ingredients except sugar and pectin in a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally. Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly. Remove from heat. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on towels to cool; check for seals. Makes 6 jars.

Click here to get more information
about Can-It-Forward Day on August 13th.

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

Want to add this hop to your OWN blog?

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

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

Berry Sweet...and Easy too!

Did you know that this Sunday is Friendship Day?

Just in time, here's a great little project that you can whip up in
an afternoon to treat a sweet friend. Just start with a basket,
a cloth napkin and some goodies from your kitchen & craft room.

You won't believe how easy it is to make a...

Berry Sweet Basket!

Baskets are one of our favorite things to find just a dollar or two. We've found them at the flea market, the craft store, garage sales and even the thrift shop. Add a coat of creamy white paint and they're ready to be filled!

Next you'll need to whip up the liner. This one starts with a cloth napkin, one of our favorite craft supplies to keep on hand. What's that? You don't consider cloth napkins craft supplies? Well, after today, you just might change your mind.

They're perfect for lining baskets, obviously, but they're also perfect for gift-wrapping a homemade goodie from the kitchen. Cut them down to size and they're great for jar toppers. You can embroider an initial on the corner of a few for a personal and super-easy housewarming or hostess gift...really, the possibilities are endless. We LOVE finding these (and stocking up!) during the end-of-season clearance sales. Keep an eye out for them!

If you're feeling really crafty, you could whip up some homemade cloth napkins with some linen or heavy cotton from the fabric store. They're easy to finish with a simple rolled hem around the edge. We like to buy them already finished though, whenever they're on sale. They're so very handy...heck, you can even use them at the dinnertable!

Below, you'll find the easy instructions dressing up a humble cloth napkin, just like the one shown in the photo above...

Berry Basket Liner

Here's what you'll need...

• Tissue paper
• Strawberry template at right
  (Click to view and print larger)
• Sharp scissors
• Embroidery needle
• Purchased green cotton napkin
• Red and green felt scraps
• Red, green and ivory embroidery floss

Trace strawberry and stem onto tissue paper and cut out templates. You can also use transfer paper, found in the notions section of the craft store. Follow the instructions for its use from the manufacturer. Using templates, cut strawberry from red felt and stem from green felt. Pin embroidery patterns to felt shapes and then pin shapes into place on napkin. Sewing through all layers, embrioder design using 2 strands of floss in coordinating colors. Tear off tissue paper once embroidery is complete.  Using 6 strands of floss, work chain stitches along hemline or 1/2" from edge on napkin.

Need a refresher course on your embroidery stitches?
Click the images below to view them larger...
they'll help get you started!

 

Now, how about some jam to pack inside? With just four ingredients, it doesn't get much easier than this recipe!

Strawberry Freezer Jam
Thanks to Connie Bryant of Topeka, Kansas for sharing her recipe!

4 c. sugar
2 c. strawberries, hulled and crushed
1-3/4 oz. pkg. powdered pectin
3/4 c. water

Combine sugar and strawberries in a large mixing bowl; set aside. Whisk pectin and water together in a small saucepan; bring to a boil. Boil and stir for one minute; remove from heat. Pour pectin mixture over fruit mixture' stir until sugar dissolves, about 3 minutes. Spoon into jars leaving 1/2-inch headspace; secure lids. Allow to stand at room temperature for 24 hours. Store jars in freezer up to one year and opened jars in refrigerator for one month. Makes about 5 cups.

Add a sweet little fabric square to the top of the jar, tie it with ribbon and add it to the basket and it's ready to give.

They'll never know how easy it was to create...they'll just know that they're loved!

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You'll find this project in our crafty booklet,
Oh-So-Sweet Embroidery.

It's just ONE of 15 fun and easy projects inside, all perfect for gifts or just to treat yourself. Pick up a copy today by clicking the big red button!

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Rounding Up Your Cookout Favorites!

Whether you're getting together with all your friends & family or just grilling out dinner and enjoying a summer evening in the backyard, we all love cookouts! The burgers, chicken, potato salad, grilled veggies...we'll take it all and today we're collecting your favorites.

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

Here's one to inspire you from Celebrate Year 'Round,
this week's Cookbook of the Week!

Summer Vegetable Salad
A medley of color, crunch and spice that's just right.

1 c. asparagus, chopped
1 c. tomatoes, chopped
1 c. zucchini, shredded
1 c. red pepper, diced
2 t. balsamic vinegar
2 T. olive oil
7 dashes hot pepper sauce

Cook asparagus in a small amount of boiling water until crisp-tender; drain. In a salad bowl, combine asparagus, tomatoes, zucchini and red pepper. In another bowl, whisk together vinegar, oil and hot pepper sauce. Combine dressing with salad just before serving. Makes 6 to 8 servings.

 

Link up YOUR favorite COOKOUT recipes below and,
if you're joining this hop, link back here
by using our 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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Celebrating Year 'Round This Week!

Whether it's these steamy summer months or the jolly holiday season filled with festivities, family and friends, you can always turn to this week's Cookbook of the Week. Divided into 4 sections, one for each season, it's filled with recipes, crafts and decorating ideas to inspire you, no matter what time of year.

Say hello to...

Celebrate Year 'Round!

Long-time collectors may remember our early Celebrate Series...
this book is the best of all four!

 

Celebrate Year 'Round is not only divided by season, but within each section,
you'll find mini chapters for all sorts of fun occasions like Tailgate Gathering,
in the New Year, Country Wedding and Old-Fashioned Ice Cream Social.

Let's take a look at them all...

Click above to view larger.

Since it's been pretty hot in these parts, we thought we'd share a summer recipe today...if your summer hasn't heated up yet (or if you don't have a steamy summer at all!) we're pretty sure everyone will still enjoy this treat.

Deluxe Ice Cream Sandwiches
Cool vanilla ice cream sandwiched between chewy, thin oatmeal cookies...yummy! 

1-1/2 c. butter, melted and slightly cooled
3 c. rolled oats, uncooked
1-1/2 T. all-purpose flour
1 t. salt
1-3/4 c. sugar
2 t. vanilla extract
2 eggs, lightly beaten
1/2 gal. vanilla ice cream, softened
Garnish: sprinkles

In a bowl, combine butter, oats, flour, salt, sugar and vanilla. Stir well to combine; add eggs and mix thoroughly. Cover baking sheets with lightly greased parchment paper. Spoon 1-1/2 tablespoons of dough for each cookie onto baking sheets about 3 inches apart, making 24. Flatten dough into circles. Bake at 375 degrees for 12 to 14 minutes, until golden. Let cool. Place a scoop of ice cream on half the cookies; sandwich with remaining cookies. Roll edges of sandwiches into sprinkles. Wrap individually and freeze until ready to serve. Makes one dozen.

Bonus tip: Try these with any flavor of ice cream! Butter pecan rolled in pecans, mint rolled in chocolate chip, pineapple sherbet rolled in sweetened coconut, chocolate rolled in more chocolate...well, you get the idea.

Celebrate Year 'Round is filled with little tidbits like this one, plus some other even bigger ideas to make every celebration one to remember. Stay tuned to the blog and our Page on Facebook this week for even more goodies from inside our Cookbook of the Week!

 

 

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Handpicked for Summertime!

Want to treat yourself to a new cookbook but
aren't sure which one would be best for this time of year?

Present-shopping for a summertime birthday, shower or wedding?

Here's out handpicked perfect-for-summer cookbook checklist...
today's FREE Goodie is just what you were looking for!

 

Summer Cookbook Checklist

 

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Recipe Round-Up: Too Hot to Cook!

Here in Ohio, it's HOT. And some days, the last thing you want to do
is crank up your oven. That's when no-cook recipes really come in
handy...just whip 'em up for a cool supper that'll keep YOU cool too!

What's YOUR favorite NO-COOK recipe?
Share it in today's Recipe Round-Up!

Here's one to inspire you from Farmers' Market Favorites,
this week's Cookbook of the Week!

Garden-Fresh Gazpacho
From Patsy Johnson of Salem, Missouri, this recipe is one of our favorites. Patsy writes, "I learned to make this when I was managing a restaurant. It can be very addictive in the summer months!" We're not surprised...the cool and savory combination can't be beat.

6 to 8 tomatoes, chopped
1 onion, finely chopped
1 cucumber, peeled and chopped
1 green pepper, chopped
2 T. fresh parsley or cilantro, chopped
1 clove garlic, finely chopped
1 to 2 stalks celery, chopped
2 T. lemon juice
salt and pepper to taste
4 c. tomato juice
4 drops hot pepper sauce
Optional: sour cream

Combine all ingredients except sour cream, if using, in a large lidded container or gallon-size Mason jar. Refrigerate until well chilled. Dollop servings with sour cream, if desired. Serves 12 to 15.

 

Link up YOUR favorite NO-COOK recipes below and,
if you're joining this hop, link back here
by using our handy button below.

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To Market, To Market This Week!

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

Let's take a peek inside...

Farmers' Market Favorites!

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

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

Market Veggie Triangles

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

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

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

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

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

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

 

 

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

 

 

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

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

Celebrating Our Country!

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Happy July!

 

From fireworks to farm-fresh produce,
family reunions to feasts in the backyard,
July is SO much fun, isn't it?

We're celebrating with a brand new
desktop wallpaper...it's this Friday's Free Goodie!

Click to view larger!

To save it as your desktop wallpaper or background, just click on the image above and then, when the window pops up, right-click or control-click on that image and then save it...easy!

You can also download it in a few different sizes from our website...

Click here to visit our download page!

If you're downloading from our website, you can follow these instructions to install Gooseberry Patch Desktop Wallpaper on your computer:

PC users: Click on the image size you want for your desktop and wait for the image to load. Right click on the image and select "Set as background." Now you can enjoy your new Gooseberry Patch wallpaper!

Mac users: Click on the image size you want for your desktop and wait for the image to load. Control Click on the image and select “Save Image” and save to your desktop or wherever you would like the file to be kept. From your System Preferences click on “Desktop & Screen Saver” and navigate to choose your wallpaper file. Now you can enjoy your new Gooseberry Patch wallpaper!

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Just in Time for the 4th of July!

 

Want to make something special to celebrate Independence Day
next weekend? These special bubble wands are sure to tickle
kids (and grown-ups) of all ages!

 

Star-Shaped Bubble Wand
An easy make-ahead that will entertain the kids while they’re waiting for the fireworks to begin. You'll find this crafty idea in our book, Seasons for Sharing.

40-inch length of 20-gauge wire
star-shaped cookie cutter
wire cutters
electric drill
enamel spray paint

Fold wire in half, then beginning at one point of the star cookie cutter, bend the wire around the cutter to form the star shape. When the wire is completely covering the cookie cutter, twist to secure. Straighten the ends of the remaining wire and cut with wire cutters to make both ends even in length. Place the trimmed ends into the chuck on an electric drill and tighten the chuck. Hold the wire tightly and rotate the drill until the wire is completely twisted and tight. Coat bubble wand with spray paint; let dry.

Bonus tip: 
Fill a painted pail with bubble wands and flags held in place with bright marbles.
A colorful picnic centerpiece until they’re ready to be put to use!

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Summertime Round-Up!

Watermelon, burgers on the grill, fresh tomatoes and zucchini...they
all just taste like summertime, don't they? And, since yesterday was the
official first day of the season, we thought we'd round up your best
warm-weather recipes this week.

Whatever YOUR favorite summertime recipe is,
we want you to link up with today's Recipe Round-Up!

Here's one to inspire you from Hometown Favorites,
this week's Cookbook of the Week!

Old-Fashioned Peach Cobbler
Karen Moran of Navasota, Texas shared this recipe with us. She likes to enjoy this recipe in the summertime with a big scoop of vanilla ice cream...sounds so good, doesn't it?
 

3 c. plus 3 T. all-purpose flour, divided
1 t. salt
1 c. shortening, divided
1-1/2 c. cold water, divided
2 c. sugar
7 c. peaches, peeled, pitted and sliced
1/2 t. almond extract
1/2 c. butter, sliced and divided

Combine 3 cups flour and salt. Cut in half of shortening with a fork until mixture resembles coarse cornmeal. Cut in remaining shortening until mixture is consistency of small peas. Sprinkle with 1/2 cup cold water; stir gently until dough holds together. Press into a smooth ball; divide in thirds. On a lightly floured board, roll out 1/3 of dough 1/8-inch thick; cut into 3-inch by one-inch strips. Place strips on an ungreased baking sheet. Bake at 400 degrees for 8 minutes, or until lightly golden. Cover remaining dough with a tea towel; set aside. For filling, stir together sugar and remaining flour. Add peaches, remaining water and extract; blend carefully. Roll out another 1/3 of dough 1/8-inch thick; press into bottom and up sides of an ungreased 3-quart casserole dish. Spoon half of filling into dish; dot with half of the butter. Place baked dough strips over filling; add remaining filling and dot with remaining butter. Roll out remaining dough 1/8-inch thick; cut into 3/4-inch wide strips and arrange lattice fashion over filling. Trim edges; seal and flute. Bake at 375 degrees for 50 minutes to one hour, until bubbly and golden. Makes 8 to 10 servings.

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

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

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