Gooseberry Patch

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!

 

---

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!

 

---

 

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!

 

---

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!

 

---

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!

 

---

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!

 

---

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!

---

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.

 

---

Want to learn more about Fresh from the Farmstand or
add it to your cookbook collection? Click below!

 

---

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.

 

---

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!

 

---

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!

 

---

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

 

---

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.

 

 

---

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

 

---

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.

 

---

Share this good news (and recipe links) with a friend!

Flavor Without the Fuss!

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

Say hello to...

One-Pot Meals!

 

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

Click to view larger.

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

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

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

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

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

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

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

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

---

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

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

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

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

---

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

Click the images to view them larger.

---

Ready to add One-Pot Meals to your collection?
Click the button below!

 

---

Share our Cookbook of the Week any way you like!

Wanted: Your Best Hearty & Homestyle!

When it comes to cooking, there's no better feeling than serving up a meal
that really hits the spot, especially when the weather turns chilly. We all have
those recipes that we know will stick to their ribs and fill up their bellies.

These are exactly the kinds of recipes with which we filled our
Cookbook of the Week, 101 Hearty Recipes. Since it's that
time of year now, we thought we'd gather up your best too...

So, which are YOUR favorite HEARTY, HOMESTYLE recipes? Share 'em all in today's Recipe Round-Up!

Here's one to inspire you from the Cookbook of the Week 
we mentioned, 101 Hearty Recipes!

Stuffed Corn Bake
Laurel Perry of Loganville, Georgia shared this family-favorite recipe with us. She writes, "Great as a side dish with chicken or beef...just right for Sunday dinner!"

14-3/4 oz. can creamed corn
15-1/4 oz. can corn, drained
1/2 c. butter, melted
6-oz. pkg. chicken-flavored
    stuffing mix
1/2 c. water
1/2 tsp. garlic powder
1/2 tsp. pepper

In a bowl, combine all ingredients and stir until mixed well. Spoon
into a greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 30 minutes. Serves
4 to 6.

 

Link up your HEARTY & HOMESTYLE 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.

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

What's Cookin' This Friday?

Here in Ohio, we're in that perfect season where summer is just giving way to fall, and that means lots of familiar flavors in the kitchen...a return to soups and roasts, apples & cinnamon for dessert.

We love this time of year and wanted to share some of what our Featured Friday bloggers have been cooking up lately. Click the links or the photos below to get the recipes!

 

 

Natalie's ready for some football with these hot wings!

Mac & Cheese, made extra tasty by adding duck,
is cooking at Beyer Beware!

 

Try Renae's Mushroom Roast at Down on the Farm!

 

Homemade Tomato Soup at Scraps of Life...looks so good!

 

Give this Easy Grilled Pizza a try...it's from Mommy's Kitchen!

 

A classic recipe on Threaded Together...Party Pea Salad!

 

And now, for the desserts!

This Cookie Dough Cheese Ball is one of our favorites
from Sweet & Simple...it's at Goodeness Gracious!

 

Fresh Apple Cake with Browned Butter Frosting
is what's baking at A Well-Seasoned Life!

 

Buckwheat Pancakes are cookin' on the griddle
at Syrup and Biscuits!

 

Brandie made Apple Brown Betty from the Big Book of
Home Cooking...enter to win a copy too!

 

Molasses Cookies are baking at
The Southern Lady Cooks!

 

Blueberry Buckle looks dreamy from Married/Single Parent...
welcome back, Michelle!

 

Nancy made a blackberry-peach coffee cake
that looks AMAZING!

 

These Gingerbread Pumpkin Bars were our inspiration
to share today's recipes...thanks to Faithfulness Farm
for the yumminess!

 

Your turn! What's been cooking in YOUR kitchen?

---

Special virtual hugs to all those in our bloggy family expecting or welcoming new additions (whether kids or grandkids) to THEIR families...seems to be a baby boom happening, doesn't it?

Carmen, Kristin, and Anna are all expecting new babies. There are two new grandchildren on the way for Tracy and a new baby girl just arrived (her 22nd grandchild!) for Julie. Congrats all around!

---

Round 'Em Up and Take 'Em To Go!

With kids heading back to school and the weather cooling down for some
of us (sorry, Texas and other sweltering states) we thought this week would
be a great time to round up all your portable lunchbox-friendly recipes.

Whether you're packing a picnic or looking for something
other than PB & J to send to school, tell us...

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

Here's one to inspire you from our newest book in the Our Favorites series, Our Favorite Melts & Wraps. It's full of tasty take-along inspiration...sandwiches for suppertime too!

Lunchbox Pita Pockets
Great with cooked chicken or turkey as well, this recipes makes 6 servings but they'll keep well in the fridge. You could always halve the recipe and keep just a few for later in the week too!

1-1/2 c. yogurt
1-1/2 c. cucumber,
    diced
1-1/2 t. fresh parsley,
    chopped
1/2 t. garlic powder
1/8 t. salt
1/2 t. sugar
hot pepper sauce to taste
6 sausage patties
3 pita rounds,
    sliced in half
1 tomato, sliced
1 green pepper, sliced
1/2 head lettuce, torn
1/2 sweet onion, thinly sliced
1 c. shredded Cheddar cheese

Combine yogurt, cucumber and seasonings in a medium-size bowl; mix well. Cover and refrigerate until ready to use. Prepare sausage patties according to package directions. Gently open up pita pockets; fill equally with a sausage patty, vegetables and cheese. Spoon in cucumber sauce; wrap tightly in wax paper and refrigerate until serving. Serves 6.

 

Link up YOUR favorite PORTABLE
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!

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!

Celebrate Summer This Week!

Fresh-squeezed lemonade, homegrown tomatoes with salt & pepper, cucumber salad and Mom's fried chicken packed cold in a picnic basket. Spreading out a well-loved quilt under the willow tree and enjoying a lazy day. Counting flickering fireflies at dusk before packing it all up for home. Summer's finally here and we couldn't be happier...and what better way to celebrate than with national bestseller, Summer in the Country?

With over 200 recipes seasoned just right for the warm months of the year, this book is full of homestyle family favorites and so much more. An entire chapter, The Summer Kitchen, is devoted to canning and preserving the best of the season to enjoy all year long, while An Old-Fashioned Picnic offers crowd-pleasers that make enough to serve everyone at your get-together.

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

Click image to view larger.

Try this recipe from this week's Cookbook of the Week and stay tuned this week for lots more tastes of the season!

Mother's Cucumber Salad
Shared by Amy Gerhart from Farmington, Michigan, this recipe just tastes like sunshine.

3 to 4 cucumbers, peeled and thinly sliced
3 T. salt
2 t. sugar
1/2 t. onion powder
1/4 t. celery seed
1/4 t. pepper
1/4 c. cider vinegar
Optional: 1/2 c. sliced red onion

Place cucumbers in a large bowl; add salt and enough water to cover. Cover and shake to mix salt. Refrigerate several hours to overnight. Drain cucumbers, but do not rinse; return to bowl. Stir together sugar, onion powder, celery seed, pepper and vinegar; mix well. Pour vinegar mixture over top of cucumbers. Add onion, if desired. Cover and shake gently to mix. Serves 6.

---

Share a taste of summer any way you like...our buttons make it easy!

One of Our Most-Requested Recipes!

If you're in the Central Ohio viewing area, be sure to tune in to Good Day Columbus Thursday morning! We'll be sharing a few of our most-requested recipes with our hosts there and you won't want to miss it.

Just because we love you guys so much, here's a sneak peek at one of them!

Vickie’s Tomato-Basil Pie
From Vickie's own kitchen, this recipe is best using homegrown Roma tomatoes and basil. It's mighty tasty using ones from the grocery too! When she brings one of these into the office to share, it never lasts long. Vickie has always pre-baked her crust...the tomatoes have so much juice in them (even if you think you've got it all out), that it helps prevent your pie shell from becoming soggy. You may also want to cover your crust edges so it doesn't burn, using either foil or silicone crust protectors.

9-inch pie crust
4 tomatoes, sliced
1 onion, chopped
10 to 12 leaves fresh basil, chopped
1 c. mozzarella cheese, shredded
1 c. Cheddar cheese, shredded
1 c. mayonnaise
1/2 c. grated Parmesan cheese

Bake pie crust for 10 to 12 minutes at 350 degrees. Remove from oven and allow to cool. Layer half of tomato, onion and basil in cooled pie crust; repeat layers. Mix mozzarella and Cheddar cheese with mayonnaise. Spread mixture over top of pie; top with Parmesan cheese. Bake at 350 degrees for 50 to 60 minutes. Let stand 15 minutes before cutting. Makes 6 servings.

Look for the others on Thursday...we'll share a link then!

Take a Tour of Bloggers!

With Springtime in full swing in most places and Easter coming up in a few days, we thought it'd be fun to take a little tour of some of our past Featured Friday bloggers and see what they're up to these days. Here's to finding inspiration wherever you look...enjoy!

 

 

Want to fix something special for breakfast? Try Anna's caramel rolls...they're a Gooseberry Patch recipe!

 

 

 

If you're more in the mood for a savory breakfast on Easter Sunday, give Leah's make-ahead breakfast scramble a try and you can just pop it in the oven in the morning!

 

 

 

Tina's Bunny Buns would be a fun treat for little folks Easter morning! These little treats were the inspiration behind this post. Thanks Tina!

 

 

 

Traditional Easter dinner at Carmen's house always includes Ham and Popeye...puffy little noodle-dumplin's sounds good to us!

 

 

 

 

Kristin whipped up this marinated veggie salad and we think it'd be a great side dish.

 

 

 

Mix up Cris's quick & easy baked beans...they'd be just right alongside your ham!

 

 

 

 

Tina also shared her recipe for classic deviled eggs! It's just not Easter dinner without these, right?

 

 

 

 

Looking for a must-share appetizer to serve? Jen posted that she'll be whipping up some of our quick Reuben Dip...yum!

 

 

 

Gail recently posted Claudia's Famous Wing Dip and we think it'd be a great addition too!

 

 

 

 

 

 

Jackie has created a whole page of Easter dinner deliciousness on her blog, including some sweet little Easter basket cupcakes!

 

 

 

 

For the dessert table, there are so many goodies out there...Cora's cookies capture so much of the meaning behind this special day.

 

 

 

 

 

 

 

Carmen's Resurrection Rolls do too...bonus photos of cute helpers in this post!

 

 

 

 

 

 

Kim is sharing her recipe for Luscious Lime Cheesecake...cool and refreshing!

 

 

 

 

She also whipped up this Strawberry Cream Cheese Pie that you could serve this weekend. Looks like a magazine, doesn't it?

 

 

 

Try Carrie's Easy Homemade Cherry Jelly or Jewish Sweet Challah Bread and add something really special to your celebration.

 

 

 

 

 

Speaking of cherries, we don't think anyone would say no to this classic cherry cobbler Jodi posted recently. It's from our cookbook, Quick & Easy Autumn!

 

 

 

 

 

Check out this cute idea that Susie's sharing...Easter in a Jar! Note to other bloggers: this is a blog hop so be sure to link up too.

 

 

 

 

Oh, and if you happen to have some ham left over, Leah's ham sandwiches look amazing...we're really looking forward to trying these!

 

 

 

 

Tina found some beautiful marble eggs...you can't eat 'em but she'll enjoy them year after year. Aren't they pretty?

 

 

 

We hope you found something yummy to try here or some inspiration as we head into a weekend filled with celebration. Enjoy every moment...and if you're making something tasty, share a link in the comments! We'd love to hear about it.

New Cookbook: Help Us Fill It Up!

 

We have the cover handpainted and ready to go...
now we just need YOUR recipes!

Whether you step outside your back door to get your ingredients or shop your local farmers' market, those fresh ingredients make everything taste better.

Have a great main dish, side dish or appetizer that uses ripe, red tomatoes, tender baby spinach, bunches of broccoli, sugar snap peas or something else fresh-picked from your garden?

Maybe you turn bushels of peaches into homemade pie filling or delight your friends with jelly made from baskets of berries?

If you have a favorite recipe that uses fresh fruit or veggies,
we'd love to include you in Fresh from the Farmstand...

 

---

Know someone else who'd like to share a recipe? Feel free to share!

Recipe Round-Up...Join the Fun!

 

Last week's was so much fun, we decided to host
another Recipe Round-Up today!

This time around, we're looking for
your recipes using fresh veggies & fruit...
here's a recipe to get you started!

 

Cherry Tomato Poppers
At the summertime farmers' markets, cherry
tomatoes are at their peak of sweetness but
even this time of year, you can find some
tasty ones at the grocery store. Shared with
us by Nancy Baker of Hagerstown, Maryland,
this appetizer is deliciously fresh...try 'em
sprinkled with parsley or basil too!

2 pts. cherry tomatoes
1 lb. bacon, crisply cooked
    and crumbled
1/2 c. mayonnaise
1/2 c. onion, minced
3 T. shredded mozzarella
    cheese

Hollow out cherry tomatoes; invert and drain on paper towels. Combine remaining ingredients; spoon into centers of tomatoes. Makes 2 to 3 dozen.

If you're linking up, grab this button and link back here!

Want to add the whole hop to your blog?

Click here to get the code!

Add your link to a recipe using fresh veggies or fruit
below...can't wait to see what you guys are fixin'!

 

---

Feel free to share these recipes with a friend...use our buttons below!