Our eBook, Hot Cocoa Classics,
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This week's Menu of the Week features five of our favorite recipes from Mom's Very Best Recipes. SO, in keeping with the MOM theme, today's Recipe Round-Up will be all about those recipes that never fail to make you feel better when you or your loved ones are feeling under the weather!
(Plus, it's kinda sniffle season anyway, right? Never hurts to be prepared!)
So, whether YOUR mom made it for you when you were sick
or whether YOU make it for your kids to perk them up, tell us...
What are YOUR favorite FEEL-BETTER recipes?
Share 'em all in today's Recipe Round-Up!
Here's one of our favorites from Mom's Very Best Recipes...enjoy!
Mom's Champion Chicken Soup
This feel-better recipe was shared by Melody Taynor of Everett, Washington. She writes, "Guaranteed to chase away the chills! For extra goodness, use homemade chicken broth...you’ll need about 10 cups."
1 T. butter
1/2 c. onion, chopped
1/2 c. celery, chopped
2 32-oz. containers chicken broth
14-1/2 oz. can chicken broth
1 c. cooked chicken, diced
1 c. carrots, peeled and sliced
2 t. dried parsley
salt and pepper to taste
1-1/2 c. thin egg noodles, uncooked
Melt butter in a stockpot over medium heat. Sauté onion and celery in butter until just tender, about 5 minutes. Pour in broth; add remaining ingredients except noodles. Bring to a boil; stir in noodles. Reduce heat slightly and simmer for 15 to 20 minutes, until noodles are tender. Makes 6 servings.
We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!
Link up your favorite FEEL-BETTER recipes below
and, if you're joining this hop, link back
here by using the handy button below.
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Be our guest...just click here to get the code.
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This week's Menu of the Week comes from our cookbook, 101 Cupcake, Cookie & Brownie Recipes!is perfect for this time of year! Not just for Valentine's Day tomorrow but for all year long...plus don't winter days deserve more dessert? We think so!
With a chapter for each treat in the title, our cookbook also includes a bonus chapter of extra-special recipes to add some fun to your celebrations!
As you may expect, this week's Menu of the Week isn't exactly a meal you could sit down and enjoy all at once, but we hope it'll inspire you to fix a new dessert or two this week!
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 101 Cupcake, Cookie & Brownie Recipes !
2-Kiss Cupcakes
This deliciously surprising recipe was shared by Athena Colegrove of Big Springs, Texas. Bake these for your family and you’ll be guaranteed not just kisses, but plenty of hugs, too!
3/4 c. butter, softened
1-2/3 c. sugar
3 eggs, beaten
1-1/2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1-1/4 t. baking soda
1/4 t. baking powder
1 t. salt
1-1/3 c. water
60 milk chocolate drops, divided
Beat butter, sugar, eggs and vanilla; set aside. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Fill paper-lined muffin cups half full. Place a chocolate drop in center of each. Bake at 350 degrees for 20 minutes. Let cool. Frost with Chocolate Frosting. Top each with a chocolate drop. Makes 2-1/2 dozen.
Chocolate Frosting:
1/4 c. margarine, melted
1/2 c. baking cocoa
1/3 c. milk
1 t. vanilla extract
3-1/2 c. powdered sugar
Combine all ingredients; beat until smooth.
The Ultimate Chip Cookies
Cindy Griffin of Bloomfield, Missouri shared this recipe with us. Bursting with flavor, these will be an
instant hit!
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. butter, softened
1 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1 T. vanilla extract
3/4 c. semi-sweet chocolate chips
3/4 c. white chocolate chips
3/4 c. peanut butter chips
3/4 c. candy-coated chocolate
mini-baking bits
1/2 c. chopped pecans
Combine flour, baking soda and salt; set aside. In a large bowl, beat together butter and sugars until light and fluffy; blend in eggs and vanilla. Mix flour mixture into butter mixture; fold in chips, baking bits and pecans. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets; bake at 375 degrees for 10 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen.
Swirled Peanut Butter Cheesecake Bars
This is a rich and delicious dessert for all cheesecake lovers! Jen Stout of Blandon, Pennsylvania came up with this amazing flavor combination.
2 c. graham cracker crumbs
1/2 c. butter, melted
1-1/3 c. sugar
2 8-oz. pkgs. cream
cheese, softened
1/4 c. all-purpose flour
12-oz. can evaporated milk
2 eggs, beaten
1 T. vanilla extract
6-oz. pkg. peanut butter &
milk chocolate chips
Combine cracker crumbs, butter and 1/3 cup sugar. Press into the bottom of an ungreased 13"x9" baking pan. Beat cream cheese, remaining sugar and flour until smooth. Gradually beat in evaporated milk, eggs and vanilla. Reserve one cup cream cheese mixture; spread remaining mixture over crust. Microwave peanut butter & chocolate chips in a microwave-safe bowl on medium for one to 2 minutes; stir until smooth. Stir in reserved cream cheese mixture; pour over bars. Swirl mixtures with a spoon, pulling plain cream cheese mixture up to surface. Bake at 325 degrees for 40 to 45 minutes, until set. Cool on a wire rack; refrigerate until firm. Cut into bars. Makes 20.
Frosty the Cupcake
This recipe is from Jo Ann's kitchen and they're almost too cute to eat! Double this recipe for wintertime get-togethers and sledding parties.
8-1/2 oz. pkg. favorite-flavor
cake mix
1/2 c. creamy peanut butter
24 round buttery crackers
2 6-oz. pkgs. white baking
chocolate, coarsely chopped
1 c. mini semi-sweet
chocolate chips
12 pieces candy corn, yellow
ends removed
24 pieces red candy-coated
chocolates
.68-oz. tube red decorating gel
16-oz. container white frosting
Garnish: blue candy sprinkles
Follow the package directions to prepare cake mix and bake in paper-lined muffin cups; let cool. Spread peanut butter over half the crackers; top with remaining crackers. In a microwave-safe bowl, melt white chocolate for one to 2 minutes; stir until smooth. Dip each sandwich in chocolate and let excess drip off; set on wax paper. Immediately place chocolate chips for eyes and mouth and candy corn for nose. Place a candy-coated chocolate on each side of the face and connect with a line of red decorating gel. Let set. Frost cupcakes with frosting and garnish with sprinkles. Top with a snowman sandwich. Makes one dozen.
Want to learn more about 101 Cupcake, Cookie & Brownie Recipes
or add it to your cookbook collection? Click below!
Ready for February's desktop wallpaper?
Enjoy a touch of sweetness every time
you use your computer!
Click above to view larger!
To save it as your desktop wallpaper or background, just click on the image above and then, when the window pops up, right-click or control-click on that image and then save it...easy!
You can also download it in a few different sizes from our website.
Click here to visit our download page!
If you're downloading from our website, you can follow these instructions to install Gooseberry Patch Desktop Wallpaper on your computer:
PC users: Click on the image size you want for your desktop and wait for the image to load. Right click on the image and select "Set as background." Now you can enjoy your new Gooseberry Patch wallpaper!
Mac users: Click on the image size you want for your desktop and wait for the image to load. Control Click on the image and select “Save Image” and save to your desktop or wherever you would like the file to be kept. From your System Preferences click on “Desktop & Screen Saver” and navigate to choose your wallpaper file. Now you can enjoy your new Gooseberry Patch wallpaper!
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Getting out of bed can be pretty tough on these chilly winter mornings, but when you entice your family to the table with piping hot cinnamon rolls, fresh-baked blueberry muffins or a savory egg bake, you can make it that much easier!
This week, we're rounding up all of YOUR best breakfast & brunch recipes for winter mornings and we'd love to have you join in the fun! So, tell us...
What are YOUR favorite WINTER BREAKFAST recipes?
Share 'em all in today's Recipe Round-Up!
Here's a recipe from our cookbook, Comfort Foods, that will definitely bring 'em all to the table...we love the shredded hashbrown crust!
Savory Breakfast Pie
Shared by Sharon Tillman of Hampton, Virginia, who assures us "Nothing says 'Rise and shine!' on a lazy weekend morning like the heavenly aroma of this pie in the oven." Thanks, Sharon!
3 eggs, beaten
1/2 c. milk
1/2 t. salt
pepper to taste
5 T. butter, melted
3 c. frozen shredded
hashbrowns, thawed
1 c. cooked ham,
finely chopped
1/2 c. onion,
finely chopped
1/2 c. green pepper,
chopped
1/4 c. diced pimento,
drained
1 c. shredded sharp
Cheddar cheese
Whisk together eggs, milk, salt and pepper; set aside. Drizzle butter over a 9" pie plate; pat hashbrowns into bottom and up sides to form a crust. Bake at 425 degrees for 25 minutes, or until golden; cool. Sprinkle crust with ham, onion, green pepper, pimento and cheese; top with egg mixture. Reduce heat to 375 degrees; bake for an additional 35 to 40 minutes, until eggs are set. Let stand for 10 minutes before serving. Makes 4 to 6 servings.
Link up your favorite WINTER BREAKFAST recipes below
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This week's Menu of the Week comes from our cookbook, Comfort Foods, a title that's filled with stick-to-your-ribs recipes that'll remind you of big family suppers at Mom's or Grandma's house.
With recipes for every meal of the day from breakfast to dessert, it's one of our favorite collections. We've picked a sampling of recipes that sum up the best of the book...follow us on Twitter and get a recipe EVERY DAY this week or click over to our Online Recipe Box for LOTS more from Comfort Foods!
Sunday Beef & Noodles
Peggy Donnally of Toledo, Ohio shared this recipe with us. She writes, "Noodles and potatoes...my idea of heaven on a plate!"
2-lb. beef chuck roast
4 c. beef broth
1 c. onion, chopped
2 t. onion powder
1 t. garlic powder
1 T. dried parsley
salt and pepper to taste
16-oz. pkg. extra wide egg noodles, cooked
mashed potatoes
Place roast in a slow cooker. Combine broth, onion and seasonings; pour over roast. Cover and cook on low setting for 6 to 8 hours. Remove roast; slice and return to slow cooker. Add noodles to slow cooker; heat through. Serve over mashed potatoes. Serves 6 to 8.
Polly's Mashed Potatoes
This recipe was shared with us by Holly Hansen from Joliet, Montana. She writes, "This recipe is requested every time we have a potluck at our church. It is made by a sweet lady, Polly, who's an excellent cook...all the kids absolutely love these potatoes! Polly owned a restaurant for 14 years while raising 8 children and is a sweet grandma who reminds everyone of their own grandmas."
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1-oz. pkg. buttermilk ranch salad dressing mix
5 lbs. potatoes, peeled, cubed and cooked
Optional: 2 to 3 T. milk
In a very large bowl, mix together cream cheese, butter and dressing mix with an electric mixer on medium speed. Add potatoes; beat until creamy and fluffy. If potatoes seem too dry, add milk a little at a time. Makes 10 to 12 servings.
Gram Walker's Smothered Chicken
Dawn Raskiewicz of Alliance, Nebraska shared her grandmother's recipe with us. She writes, "Grandma always prepared this chicken recipe when we went to her house...it's been passed down to my mom and me. I have so many special memories of eating this meal with my family."
3 to 4 lbs. chicken
1 c. all-purpose flour
salt and pepper to taste
1/2 c. margarine
2.1-oz. env. chicken noodle soup mix
10-3/4 oz. can cream of mushroom soup
12-oz. can evaporated milk
1 t. poultry seasoning
dried parsley to taste
Dredge chicken pieces in flour; sprinkle with salt and pepper. Melt margarine in a large skillet over medium heat. Fry chicken until golden on both sides; transfer to a greased 13”x9” baking pan. Sprinkle with soup mix; pour mushroom soup over top. Combine evaporated milk, seasoning and parsley in a small saucepan over medium heat; heat through without boiling. Pour over chicken. Bake, uncovered, at 350 degrees for 30 minutes, or until juices run clear. Serves 4.
Warm Apple Cake & Caramel Sauce
Shared by longtime Gooseberry Patch family member, Stacie Mickley, this dessert is amazing when served warm out of the oven and drizzled with the homemade sauce below...try it with a scoop of vanilla ice cream too!
1 c. all-purpose flour
1 c. sugar
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 egg, beaten
2 c. apples, cored, peeled, and shredded
1/4 c. chopped walnuts
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts. Spread in a lightly greased 8"x8" baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean. Serve warm, drizzled with Caramel Sauce. Makes 9 servings.
Caramel Sauce:
1/2 c. brown sugar, packed
2 T. all-purpose flour
1/8 t. salt
1 c. water
1 T. butter
1/4 t. vanilla extract
Combine brown sugar, flour and salt in a small saucepan. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook for one to 2 minutes, until thickened. Remove from heat; stir in butter and vanilla.
Want to learn more about Comfort Foods or
add it to your cookbook collection? Click below!
Ready to update your desktop with something pretty?
January's wallpaper is here!
Click above to view larger!
To save it as your desktop wallpaper or background, just click on the image above and then, when the window pops up, right-click or control-click on that image and then save it...easy!
You can also download it in a few different sizes from our website.
Click here to visit our download page!
If you're downloading from our website, you can follow these instructions to install Gooseberry Patch Desktop Wallpaper on your computer:
PC users: Click on the image size you want for your desktop and wait for the image to load. Right click on the image and select "Set as background." Now you can enjoy your new Gooseberry Patch wallpaper!
Mac users: Click on the image size you want for your desktop and wait for the image to load. Control Click on the image and select “Save Image” and save to your desktop or wherever you would like the file to be kept. From your System Preferences click on “Desktop & Screen Saver” and navigate to choose your wallpaper file. Now you can enjoy your new Gooseberry Patch wallpaper!
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Just in case you missed the alerts on our Page on Facebook,
we wanted to make sure you knew about our Chili Classics cookbook...it's only available for a few more days as a FREE EBOOK!
You can download it to your Kindle, Nook, Apple iDevice,
Sony eReader or Kobo from our landing page...CLICK HERE!
As always, even if you don't have an eBook reader,
you can still enjoy this freebie!
Just download one of the free reading apps from Kindle or from Barnes & Noble and it's like having an eBook reader right in your computer!
Special Note: This time around, some of the sellers have been a little poky in updating their prices, so if they haven't updated by now, you can either check back Saturday or Sunday OR you can download the free reading app from Amazon. There are versions for almost any computer and even some for your phone! Click here to get started.
Here's a chili recipe to put you in the mood...it's sure to warm you to your toes!
One-Pot Spicy Black Bean Chili
This recipe can be found in our book, Autumn in the Country, and was shared with us by Lisanne Miller from Brandon, Mississippi...thanks again, Lisanne!
1 onion, chopped
2 t. garlic, minced
2 t. olive oil
3 16-oz. cans black beans,
drained and rinsed
16-oz. pkg. frozen corn
14-1/2 oz. can tomatoes
with chiles
1/2 c. water
1-1/2 t. taco seasoning mix
7-oz. can chipotle chiles in
adobo sauce
1 T. rice vinegar
1/4 c. fresh cilantro, chopped
1/4 c. reduced-fat sour cream
Optional: salsa, fresh
cilantro sprigs
In a medium saucepan, sauté onion and garlic in oil for 5 to 7 minutes, until onion softens and begins to brown. Add beans, corn, tomatoes, water and taco seasoning. Bring to a boil; reduce heat to low and simmer for about 15 minutes, stirring occasionally. Combine chiles in sauce and vinegar in a blender; process until puréed. Stir chile mixture and cilantro into chili, adding more taco seasoning if a spicier chili is preferred; heat through. Divide into soup bowls; top with dollops of sour cream. Garnish with salsa and a sprig of cilantro, if desired. Makes 4 servings.
Now, go get your FREE eBook...and tell your friends too!
Only a few days left in 2011...can you believe it? We can't either, but we're looking forward to ringing in a new year and wish all of you the very best to come.
Is there a special dish you enjoy on New Year's Day to encourage good luck to come your way? Whether it's pork & sauerkraut, black-eyed peas or another family recipe, tell us...
What's YOUR favorite NEW YEAR'S DAY recipe?
Share 'em all in today's Recipe Round-Up!
Here's a recipe to inspire you from Jolly Holidays, one of our only cookbooks to feature a whole chapter of New Year's Eve and Day recipes, crafts and ideas!
Barbecued Pork
Shared by Darrell Lawry of Kissimmee, Florida, it's delicious served as an open-faced sandwich on crusty bread…add some slaw and you'll get your good-luck cabbage in too!
1/3 c. plus 1 T. water
2/3 c. onion, chopped
1/2 c. carrots, chopped
1/4 c. catsup
2 T. vinegar
1 T. Worcestershire sauce
1 t. brown sugar, packed
1 t. chili powder
1/2 t. garlic powder
1/4 t. pepper
2 c. pork, cooked and thinly sliced
1/3 c. celery, sliced
2 t. cornstarch
Combine 1/3 cup water and next 9 ingredients together in a 4-quart saucepan; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Stir in pork and celery; simmer, covered, 5 minutes more. Whisk cornstarch with one tablespoon water; stir into meat mixture. Heat and stir until thickened and bubbly. Makes 4 servings.
Link up your favorite NEW YEAR'S DAY recipe below
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To celebrate our Cookbook of the Week, Comfort & Joy, we're sharing warm memories of Christmas today.
Below you can read a few of our favorites from the book...
Growing up in a large family with quite a few children, there wasn’t much money for treats. My mother was very busy with so many of us that she didn’t make dessert very often. One snowy winter’s day when I was very young, my grandmother came over with a real treat. She mixed a couple cups of cold, thick cream with some vanilla and 2 cups sugar, stirring until the sugar dissolved. She then stirred in 2 cups coconut and put the bowl to the side. Outside she went into the snowstorm and gathered up a huge, heaping bowl of freshly fallen snow. She poured the cream mixture on top and stirred it all very fast. She spooned it into bowls for each one of us and we gobbled it down. As children, we thought this was just the most awesome, delicious “ice cream” treat!
- Peggy Shaw of Kuna, Idaho
Every year my family went to my grandpa’s farm in the backwoods of northeastern Wisconsin about 2 weeks before Christmas. My mother and Gramma packed thermoses full of hot cocoa, sandwiches made with Gramma’s home-baked buns and cookies for dessert. Then Grampa and my father hooked up the big bobsled to the tractor. We all rode on the sled for a whole day of picking and chopping down Christmas trees. We picked ours, theirs, my other grandparents’ as well as one for every classroom in my school…even a very large tree for our school gym! We all climbed up on top of the pile of trees and rode the bobsled home. The next day, my father delivered 7 of the trees to my school. He carried them in, one at a time, and built a wooden stand for each one. Then he took them to the classrooms. My teacher let me go and help until all the trees were set up. We waited and put the huge one up in the gym last. Our family was very poor, but on that day I felt so important and so very proud of my father!
- Barbara Voight of Duluth, Minnesota
Being the oldest of 4 siblings at the time (there were more in the years to come!), I was always Mom’s helper. Christmas was, needless to say, a very exciting time at our house…the most fun time of the year. One Christmas Eve, I could barely sleep. After dozing off and on, I finally decided it had to be time for waking up and starting the day. I woke up my groggy siblings, and being the “helper” made them all get dressed. As a group, we ventured down the stairs, my siblings still rubbing their sleepy eyes. We checked out the tree and marveled at all the gifts. I then glanced the clock to make sure we could run and wake up Mom & Dad...it was only one a.m.! I had to make everyone march back up the stairs, help put PJ’s back on and sneak back into my own bed. Poor kids, I don’t even know if they were old enough to still remember…I must have not been more than 10 years old but it is a memory I cherish. My parents were never any the wiser!
- Brenda Doak of Delaware, Ohio
Share these memories with a friend...click the buttons below!
With all the festivities coming up this weekend, we like to have
a few goodies simmering away in the slow cooker for
family & friends to enjoy whenever the mood strikes.
Whether it's appetizers, dips, beverages or snacks in
YOUR slow cooker, we're rounding up all those
recipes to celebrate today! So tell us...
What's YOUR favorite
SLOW-COOKER ENTERTAINING recipe?
Share 'em all in today's Recipe Round-Up!
Here's a recipe to inspire you from Comfort & Joy,
our Cookbook of the Week!
Slow-Cooker English Cider
Mary Ary of Lexington, Kentucky shared this recipe with us. She writes, "My family doesn’t think it’s Christmas ’til they have each had a cup (or 2!) of English Cider!"
1/2 c. brown sugar, packed
1-1/2 qts. cider
1 t. whole allspice
2 cinnamon sticks
2 t. whole cloves
1 orange, sliced and seeded
Combine ingredients in slow cooker. Spices can be placed in a tea strainer if preferred, or added loose. Cover and heat on low setting for 2 to 8 hours. Strain before serving if necessary. Makes 1-1/2 quarts.
Link up your favorite
SLOW-COOKER ENTERTAINING recipe below
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This week, we're featuring another of our favorite Christmas titles and as the holiday draws closer, we like to focus on what makes this season so special. The title of this cookbook seems to sum it up for us...we hope it does for you too!
We love a little...
With all of the coziness of Christmas wrapped up in one book,
you'll love the chapters inside...
And, since each chapter has its own subheading, you'll know
just where to look for what kind of inspiration!
Tune in later this week for a last-minute touch of cheer from Deck the Halls and another recipe to enjoy on Christmas Eve - it's only 4 days away! The recipe below is from Season's Eatin's...enjoy it with YOUR family at the holidays or any time of year!
Oven-Roasted Ribs
This recipe was shared by Art Berkowitz of Los Angeles, California...thanks, Art! We think they're just fancy enough for company and still easy enough for every day!
1 c. peach preserves
1/4 c. lemon juice
1/4 c. Dijon mustard
4 lbs. beef or pork ribs
salt and pepper to taste
Combine preserves, lemon juice and mustard; mix well. Arrange ribs in a large roasting pan sprayed with non-stick vegetable spray. Add salt and pepper to taste; spread sauce on top. Bake at 350 degrees for one hour or until tender. Makes 6 to 8 servings.
Ready to add Comfort & Joy to your collection?
Click the button below!
Two Fridays in a row with Free Goodies?
We didn't think you'd mind...especially at this time of year when wrapping presents is bound to be on your to-do list!
Click below to download our new set of Christmas Gift Tags!
Gooseberry Patch Christmas 2011 Tags
Share these goodies with a friend!
For us, it's the part of the Christmas celebrations that starts almost as soon as the songs on the radio...cookie baking! Whether we're actually making treats or just browsing new recipes to try, it's always one of our favorite things to do at this time of year.
We love to nibble on the goodies (who doesn't) but what we love MORE are the memories made at the kitchen counter. Even when we don't have a little helper on a stool, the very act of getting out the cutters and mixing up the dough makes us remember baking cookies with our kids when they were little and with our moms when WE were little.
We know you have your favorite cookies that you make every Christmas...help us round 'em all up this week!
What's YOUR favorite COOKIE OR BAR recipe?
Share 'em all in today's Recipe Round-Up!
Here's a recipe to inspire you from Christmas Cookies,
our Cookbook of the Week!
Mint PetitesThanks to Debbie Pecore from Charlton, Massachusetts for sharing her recipe with us.
1/4 c. sugar
1 c. margarine, softened
1/4 to 1/2 t. peppermint extract
1/2 t. vanilla extract
2 c. all-purpose flour
Garnish: vanilla or chocolate frosting, peppermint or chocolate mint candies
In a large bowl, blend sugar and margarine together until fluffy. Add extracts; mix well. Stir in flour and blend well. Shape into one-inch balls; place on ungreased baking sheets and flatten slightly. Bake at 375 degrees for 12 minutes or until lightly golden. Let cool. Frost with vanilla frosting and sprinkle with crushed peppermint candies, or with chocolate frosting and top with chocolate mints cut into triangles. Makes 2 to 3 dozen.
We're not the only ones celebrating with cookies today! Click over to The Real Farmwives fo America & Friends for their Virtual Cookie Swap...one lucky baker who adds a link to their post will win a Gooseberry Patch cookbook!
Link up your favorite COOKIE OR BAR recipe below
and, if you're joining this hop, link back
here by using the handy button below.
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As the holidays draw closer, we know we'll be spending at least a few days baking up goodies to share with family, friends and folks who've been extra nice all year long. Maybe you have the same plans, or are headed to a cookie swap this year? If so, this week's Cookbook of the Week couldn't have come at a better time.
Say hello to...
Let's take a look at the chapters inside...
When we were gathering all of our favorite cookie recipes from cooks just like you, we wanted to make sure we covered all of your favorite types of treats - Frost-Kissed Cut-Outs, Razzle-Dazzle Drop Cookies, and A Blizzard of Bar Cookies.
We also selected some of those picture perfect ones that you save for the most special folks...you'll find those in the chapter called Sugar-Plum Perfect Cookies.
When creating Christmas Cookies, we aimed to include recipes for every skill level and for folks who don't have hours to spend on cookies, but still want to whip something quick to share. You'll find these in the chapter called Snow Kidding...it's filled with cookies that are so quick, you won't believe it!
Candy Cane Lane covers sweet confections and Very Merry Mixes features gifts for giving...they'll bake up fresh goodies and think of YOU! These chapters are both filled with terrific ideas for teachers and coaches...you'll be all set!
Here's a quickie recipe that starts with a mix...
maybe it'll ease you into the baking mood!
Chocolate-Cherry Bars
This black-forest inspired recipe was shared with us by Maylene Anderson of Webster City, Iowa. She writes, "What could possibly be better than chocolate and cherries? Make these bars to share with friends, but keep a few for yourself too!"
18-1/2 oz. pkg. devil’s food cake mix
21-oz. can cherry pie filling
1 t. almond extract
Mix together all ingredients; spread in a greased 13"x9" baking pan. Bake at 350 degrees for about 25 to 35 minutes, until top springs back when touched. Spread with Chocolate Frosting while still warm; cut into bars. Makes 2-1/2 to 3 dozen.
Chocolate Frosting:
1 c. sugar
1/3 c. milk
5 T. margarine
1 c. semi-sweet chocolate chips
Combine sugar, milk and margarine in a saucepan. Bring to a boil; boil for one minute, stirring constantly. Remove from heat; stir in chocolate chips until melted.
When you're all ready to give some treats to share,
Christmas Cookies has some finishing touches to make
your packages extra special: GIFT TAGS!
There are a few at the end of each chapter...
click the images above to view them larger!
Ready to add Christmas Cookies to your collection?
Click the button below!
Friends, we have some news.
Tomorrow is DECEMBER FIRST!
We can't believe it either, but we know that this new month will be a flurry of activities including shopping, wrapping and (our favorite!) celebrating with family & friends.
Is there a special party you host or attend every year? Maybe your family gets together on Christmas Eve for a supper of appetizers and desserts?
No matter what your traditions are, they're bound to include special dishes for the merry-making...those are the recipes we're rounding up today!
What's YOUR favorite PARTY FOOD recipe?
Share 'em all in today's Recipe Round-Up!
Here's a soup recipe to inspire you from 101 Christmas Recipes,
our Cookbook of the Week!
Cranberry & Blue Cheese Ball
Thanks to Kristie Rigo of Friedens, Pennsylvania, who shared this recipe with us! It's so yummy, super-easy to make and perfect for the holidays.
8-oz. pkg. cream
cheese, softened
1 c. sharp white Cheddar
cheese, shredded
4-oz. container crumbled
blue cheese
6-oz. pkg. sweetened
dried cranberries
assorted crackers
Place all ingredients except crackers into a food processor; process until well combined. Shape cheese mixture into a ball on a length of plastic wrap; wrap well and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with assorted crackers. Makes about 3 cups.
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Ever want to see your holiday meal in pictures? We did too, and that was our inspiration for this week's Cookbook of the Week. The cookbooks in our 101 Photo Series feature full-color photos alongside each recipe...this week's feature book is no exception.
Say hello to...
With Thanksgiving behind us, we'll be planning our next big family feast, Christmas dinner, and all the other goodies that come from our kitchens during this busy holiday season. If you are more of a visual cook, we know you'll be inspired by 101 Christmas Recipes.
Let's take a look inside...
Holiday Open House is filled with recipes you'll love to share, whether you're hosting or taking along a treat to a potluck or get-together. The recipe we're sharing today comes from this chapter...keep reading!
If you're a fan of playing outside when the weather turns chilly, you'll love the next chapter! Snow Fun is packed with warm-you-to-your-toes dishes like hot sandwiches, steamy stews and desserts that will be special treats on those snowy days.
Christmas Day has plenty of traditional favorites and some soon-to-be favorites to try as well. Whether the family is all gathering around your table or you're just toting along something special (besides the presents!), you're sure to find something tasty.
The last chapter, Sweets of the Season, has plenty of candy, cookies, pie, fudge...everything you'd expect around this time of year! There are recipes to enjoy with a special helpter and some that are pretty enough to give as gifts too.
Here's a yummy recipe to try...why wait 'til Christmas?
Jumbo Cinnamon Rolls
This recipe was shared by Carol Courter of our hometown, Delaware, Ohio...we think they'd be perfect for a holiday brunch with friends or even Christmas morning!
1 c. very warm milk (110 degrees)
1 env. active dry yeast
1/2 c. sugar
2 eggs, beaten
1/3 c. margarine, melted and cooled
1 t. salt
4-1/2 c. all-purpose flour
3/4 c. brown sugar, packed
1/3 c. butter, softened
2-1/2 T. cinnamon
16-oz. container cream cheese frosting
Combine milk, yeast and sugar in a large bowl; let stand for 10 minutes. Stir in eggs and margarine with a wooden spoon. Mix salt into flour; add flour to wet mixture one cup at a time until dough forms. Knead until smooth; place dough in a large bowl sprayed with non-stick vegetable spray.Cover; let rest until double in size. Generously spray a surface with non-stick vegetable spray; roll out dough into a 21-inch by 16-inch rectangle. Spread with butter; combine brown sugar and cinnamon and sprinkle over top. Roll up dough and slice into 12 rolls; arrange in a lightly greased 13"x9" baking pan. Cover and let rise until nearly double in size, about 30 minutes. Bake at 400 degrees until golden, about 15 minutes. Spread warm rolls with frosting; serve warm. Makes one dozen.
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