Gooseberry Patch

Love Recipes with 5 Ingredients or Less?

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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add it to your cookbook collection? Click below!

 

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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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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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A Market-Inspired Menu of the Week!

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

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

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

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

 

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

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

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

Topping:

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

Combine all ingredients in a small bowl.

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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

 

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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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Springtime Supper Winners!

SPRINGTIME SUPPER 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!

Strawberry Shortcake Cake
from The Country Cook

 

Shrimp Scampi with Pan-Roasted
Asparagus & Linguine
from Stella B's Kitchen

 

Key Lime Dessert
from Hoosier Homemade

 

 Broccoli Salad
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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Share these winning recipes with a friend!

 

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Thinking Spring Yet?

We're not sure how the weather is in your neck of the woods, but our "springtime" has turned mighty cold here in Ohio...there were actually snow flurries yesterday in the northern part of the state! Brrr...

BUT, we know that warmer days are right around the corner, and we're sure that you're looking forward to them just as much as we are. So today, even though it doesn't feel much like Spring, we're hoping that your recipes will put us in a warmer state of mind.

 So tell us...

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

 

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Here's a light salad that you'll love, from our cookbook, Dinners on a Dime! Check out our Menu of the Week for 6 MORE recipes from this bestseller.

Dilly Cucumber Salad
This recipe was shared with us by Debra Holme, all the way from Victoria, Australia! She writes, "When I moved here to Australia, I brought along my Gooseberry Patch books. I absolutely love your books. They make me a bit homesick, but they are comforting to look at and read. I’ve introduced them to some of my new Aussie neighbors. I am happy to share this recipe with you." We love the recipe, Debra, and we're glad we could bring you a little flavor of home!

4 c. cucumbers, peeled
    and thinly sliced
3/4 c. sour cream
1 T. oil
1 t. sugar
1/2 t. garlic salt
1/2 t. salt
1/2 t. white vinegar
1/4 t. dill weed

Place cucumbers in a serving bowl. In a separate bowl, mix remaining ingredients except dill weed; add to cucumbers and toss to coat. Sprinkle dill weed over salad. Cover and refrigerate for at least one hour. Mix lightly before serving. Makes 5 to 6 servings.

 

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

 

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Link up your favorite SPRINGTIME SUPPER 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!

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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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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Want to learn more about Meals in Minutes, 10th Anniversary Edition or add it to your cookbook collection? Click below!

 

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Speedy Supper Winners!

QUICK & EASY DINNER WINNERS!

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

Chicken Kisses from Shugary Sweets

 

Crock-Pot Reuben Casserole from Crock-Pot Ladies

 

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

 

Pepperoni Pizza Ring from Pocket Change Gourmet

 

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

 

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Share these winning recipes with a friend!

Serving Up a Hearty Menu This Week!

We all love serving up a meal that really hits the spot and in everyone's recipe box, you'll find a go-to recipe (or a few!) that home cooks know will do the trick.

This week's Menu of the Week is filled with recipes that'll really stick to their ribs and make you a household hero for the day...they're all from our cookbook, 101 Hearty Recipes. Filled with a flavorful variety of dishes for any occasion, each recipe is accompanied by a full-color photo...you'll know just what to expect!

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  101 Hearty Recipes!

 

Aunt Louise’s Salad
Virginia Craven of Denton, Texas shared this recipe with us. She writes, "My Aunt Louise is a wonderful self-taught southern cook. In her eighties, she still entertains and is our family’s inspiration in the kitchen!"

8 c. salad greens, torn
12 slices bacon, crisply cooked
    and crumbled
1 c. crumbled blue or
    feta cheese
10-oz. pkg. frozen peas,
    thawed
3/4 to 1 c. sweetened dried
    cranberries
1/2 c. green onions, chopped
1 c. whole cashews

Mix salad greens in a serving bowl. Arrange remaining ingredients except cashews in a pie shape to cover greens. Cover and chill until serving time. Toss salad with desired amount of Balsamic Dressing; sprinkle cashews on top and serve with additional dressing on the side. Serves 10 to 12.

Balsamic Dressing:

1 c. balsamic vinegar
1/2 c. maple syrup
1/4 c. green onions, minced
2 t. seasoned salt
2 t. seasoned pepper
1/2 t. garlic, minced
2-1/2 c. olive oil

Combine all ingredients in a food processor. Process until smooth.

 

Cornbread Chicken Pot Pie
Roberta Valella of Minot, North Dakota shared this recipe with us. She writes, "I made this pot pie when I was out of biscuit baking mix. All I had were two boxes of cornbread mix for a topping. It was a smashing success!"

4 boneless, skinless
    chicken breasts,
    cooked and cubed
2 10-3/4 oz. cans cream
    of chicken soup
16-oz. container sour cream
pepper to taste
1 t. dried basil
16-oz. pkg. frozen mixed
    vegetables
2 8-1/2 oz. pkgs.
    cornbread mix
1 c. shredded Cheddar cheese

Evenly arrange chicken in a greased 13"x9" baking pan. In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes. Serves 4 to 6.

 

Open-Faced Lone Star Burgers
Longtime member of our Gooseberry Patch family, Angie Venable shared this recipe with us. She says, "I first saw a chicken version of this recipe on the cover of a magazine. I decided to make it with burgers instead. Yum!"

1/4 c. onion, chopped
2 cloves garlic, minced
1/4 t. dried thyme
1-1/2 c. shredded Colby Jack
    cheese, divided
1-1/2 lbs. ground beef
6 slices frozen garlic Texas toast
8-oz. can tomato sauce
1 T. brown sugar, packed
1 t. Worcestershire sauce
1 t. steak sauce

In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef over top and mix well. Form into 6 oval-shaped patties. In a large skillet, cook patties over medium heat for 5 to 6 minutes per side, to desired doneness. Meanwhile, prepare toast according to package directions. Drain patties; set aside and keep warm. Add remaining ingredients to the skillet. Bring to a boil; cook and stir for 2 minutes, or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast. Makes 6 servings.

 

Dark Chocolate Pecan Pie
This recipe was shared by Rita Morgan of Pueblo, Colorado. She writes, "Decadent, rich and fantastic! My husband always saves room for dessert when this is on the menu."

1-1/2 c. pecan halves
1-1/2 c. dark chocolate chips
1 T. all-purpose flour
1/2 c. butter, softened
1/2 c. light brown sugar, packed
3 eggs
1/2 c. dark corn syrup
2 t. vanilla extract
1/4 t. salt
9-inch pie crust, baked
Garnish: whipped topping

In a bowl, stir together pecans, chocolate chips and flour; set aside. In another bowl, beat butter and brown sugar until well blended. Beat in eggs, one at a time. Mix in corn syrup, vanilla and salt, just until blended. Stir in pecan mixture. Pour into baked pie crust. Bake at 325 degrees for 55 to 60 minutes, until a toothpick inserted in center comes out with just melted chocolate. Center will set as it cools. Cool on a wire rack. Chill until serving time. Garnish with whipped topping. Makes 8 servings.

 

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Want to learn more about 101 Hearty Recipes or
add it to your cookbook collection? Click below!

 

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St. Patrick's Day Winners!

ST. PATRICK'S DAY 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!

Grasshopper Cake from The Country Cook

 

Creamed Cucumbers ALSO from The Country Cook

 

Corned Beef & Cabbage from SusieQTPies Scraps of Life

 

Lucky St. Patrick's Day Brownies
ALSO from SusieQTPies Scraps of Life

 

Spanokopita Pie from Angie's BIG Love of Food

 

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

 

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Share these winning recipes with a friend!

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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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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Share these winning recipes with a friend!

Rounding Up Meatless Meals!

Whether you're trying out meatless Mondays, switching to a meatless menu or just not eating meat on Fridays from now until Easter, we're hoping to round up the best ideas to keep mealtimes interesting!

Below you'll find a recipe from our new cookbook, Fresh from the Farmstand and it's a great example of how you can skip the meat and not miss out on the flavor. We'd love to have you add your link to the blog hop below. So tell us...

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

 

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Here's one of our favorites from Fresh from the Farmstand.

Pasta Primavera Even Kids Like
Cyndy DeStefano of Mercer, Pennsylvania shared this can't-miss recipe with us. She writes, "My kids aren’t crazy about vegetables and neither am I! So I try really hard to make dishes with veggies they’ll eat. Not only did they eat up this dish...they asked me to make it again, several times. And I liked it too! When we can pick all the vegetables right in our own backyard, it tastes even better."

12-oz. pkg. whole-wheat
    linguine pasta, uncooked
1 T. olive oil
3 cloves garlic, minced
1 red pepper, cut into strips
1/2 lb. asparagus, cut into
    2-inch pieces
1 c. cherry tomatoes, halved
1 c. sliced mushrooms
1 T. all-purpose flour
1 c. chicken or vegetable broth
1/2 c. low-fat milk
1/2 t. salt
1/2 t. pepper
1 to 2 carrots, peeled and cut
    into ribbons with a
    vegetable peeler
Garnish: grated Parmesan cheese

Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook and stir for one minute. Add red pepper; cook and stir until it begins to soften, about 3 minutes. Add asparagus, tomatoes and mushrooms; cook until tender. Stir in flour; cook and stir for one minute. Add broth, milk, salt and pepper; bring to a boil. Reduce heat to a simmer. Cook until liquid thickens slightly, about 5 minutes. Stir in carrot strips. Toss pasta with sauce and vegetables, adding reserved pasta water if necessary to moisten the mixture. Sprinkle with Parmesan cheese. Serves 4 to 6.

 

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 MEATLESS 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!

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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add it to your cookbook collection? Click below!

 

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30 Minutes from Stove to Table!

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

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

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

 

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

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

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

 

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

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

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

Avocado Dressing:

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

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

 

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

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

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

 

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

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

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

 

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

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

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

 

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

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

 

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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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We're in Where Women Cook!

We're thrilled to be a part of one of our
favorite magazines, Where Women Cook!

Here's a sneak peek at the feature...

You can get this current issue online or wherever you buy your favorite magazines, and really, it's so much MORE than a magazine.

Each is packed with dozens of interviews and features, hundreds of beautiful photos and of course, the recipes - we counted 30 in this issue alone! These quarterly issues are more like softcover books that you'll want to save on your shelf. With 160 pages each and featuring such pretty spine colors, they're definitely keepers!

We shared some Behind the Scenes photos in our holiday edition of Feather Your Nest...click the images below to take a peek at a few more!

We had so much fun chatting between takes
with everyone who came for the shoot!

 

There's Jo Packham, the creator and editor-in-chief of Where Women Cook, sampling the delicious Crustless Pumpkin Pie shared in the magazine.

 

Getting all the ingredients ready for Vickie's Tomato Pie...mmmm!

 

Setting up the plate for our photographer, Lauren Byrdy to snap!

 

Want a slice? YUM!

 

This collection of blackbird pie birds is one of Jo Ann's favorites.

 

Posing with Jo...thanks so much for coming!

 

Vickie & Jo Ann caught sampling Robert's Corn Dip,
one of our all-time favorites!

 

There it is...we'd love a scoop right now. Wouldn't you?

 

Thanks for letting us toot our Gooseberry Patch horn today
and remember, if you can't find Where Women Cook where
YOUR favorite magazines are sold, you can always
order the issue (or a subscription!) online.

 

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