Gooseberry Patch

Step-by-Step: Upside-Down Pizza Casserole

Love the savory flavors of pizza but don't want to order delivery?

This hearty Upside-Down Pizza Casserole is a great way to satisfy your craving without picking up the phone OR making a traditional crust...it's easy enough for a weeknight and kids love it.

 

 

Today, we're showing you how easy it is take it from the fridge to the dinner table and you'll love the different ways to adjust the toppings for your family's favorites. This casserole also freezes well, so if you'd like to get ahead, you could always make two...one will be ready to thaw and bake another week!

Find the original recipe in our cookbook, Weeknight Dinners.

 

Shared by Margaret Stears of Burr Ridge, Illinois, it's one of her grandkids' favorites. Let's get started!

 

Upside-Down Pizza Casserole

Ingredients needed:

1 lb. ground beef
1 c. onion, chopped
1 c. green pepper, chopped
15-oz. can pizza sauce
1/2 c. sliced pepperoni, chopped
1/2 t. Italian seasoning
6-oz. pkg. thinly sliced mozzarella cheese
2 eggs, beaten
1 c. milk
1 T. oil
1 c. all-purpose flour
1/2 t. salt
1/2 c. grated Parmesan cheese

 

To make the filling, in a skillet over medium heat, brown your beef, onion and green pepper. Drain off the excess fat. Stir in the pizza sauce, pepperoni and Italian seasoning. Simmer over low heat for about 10 minutes.

 

Spoon the beef mixture into a greased 13"x9" baking pan.

 

Place mozzarella cheese slices over the hot beef mixture.

 

For the batter topping, combine eggs, milk and oil in a bowl and whisk for one minute. Add the flour, salt and Parmesan cheese, and stir until smooth.

 

Pour the Batter Topping over the casserole. Sprinkle with more Parmesan cheese. 

Bake, uncovered, at 400 degrees for 20 to 30 minutes, until puffed and golden.

 

Oh, yum.

 

As always, tweak the ingredients to include your family's favorites flavors...you could add mushrooms and olives, leave out the peppers and onion or tailor it however you like.

Click here for a printable version of this recipe...enjoy!

---

Step-by-Step: Healthier Jalapeño Poppers

This favorite appetizer is getting a makeover
and you're gonna love it!

Love the flavor of jalapeno poppers but want an alternative to deep frying? This baked version includes the creamy cheese, the heat from the pepper and a crunchy topping that's so satisfying. It also has ground turkey, so not only are they lighter, they're more filling too.

Today, we're showing you how easy it is to put these together for your next party. The recipe was shared by Sarah Timpa-Funderburg from Westlake, Louisiana and it was published in our cookbook, Game-Day Fan Fare.

 

Healthy Jalapeño Poppers

 

Here's what you'll need to get started...

 

Ingredients

1 T. olive oil
1/2 lb. ground turkey breast
3/4 c. green pepper, finely chopped
1/2 c. onion, finely chopped
1 clove garlic, minced
1/2 c. fat-free cream cheese, softened
Greek seasoning to taste
10 jalapeño peppers, halved and seeded
Garnish: low-fat Parmesan cheese

 

Heat oil in a skillet over medium heat. Brown turkey along with green pepper, onion and garlic; drain.

 

Transfer turkey mixture to a bowl. Blend in cream cheese and Greek seasoning to taste. If you don't have Greek seasoning, use your favorite seasoning blend.

 

Prepare 10 jalapeno peppers by washing, slicing in half lengthwise and removing the seeds.

 

Add one tablespoon of turkey mixture to each jalapeño half and sprinkle with Parmesan cheese.

 

Transfer filled jalapeños to a lightly greased baking sheet. Bake at 425 degrees for 15 to 20 minutes, or until tops are golden.

 

So cheesey and spicy, they're the perfect little finger foods and always gobbled up at get-togethers. Don't be afraid to make a meal out of them...they're guilt free!

 

Click here for a printable version of this recipe.

Step-by-Step: Very Best Buckeye Brownies

If you love the flavors of peanut butter and chocolate together,
you'll fall in love with these brownies.

Could a recipe that starts with a mix be the best brownies we've ever made? Yes! Shared by Heather Prentice from Mars, Pennsylvania, these are included at every Gooseberry Patch potluck...they're so easy, they're bound to become a kitchen staple for you too!

Find this all-time favorite recipe in our cookbook, Almost Homemade.

Here's what you'll need to get started...

Ingredients

19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 T. butter, softened and divided
8-oz. jar creamy peanut butter
6-oz. pkg. semi-sweet chocolate chips

First, prepare and bake a boxed brownie mix in a greased 13"x9" baking pan according to the package directions, or use your own favorite brownie recipe. Let them cool completely.

 

Combine powdered sugar, 1/2 cup softened butter and peanut butter. Mix well.

 

Spread the peanut butter mixture over the cooled brownies.
Chill for about one hour.

 

Melt together chocolate chips and remaining butter in the microwave for about 30 seconds. Stir. Repeat this process until the mixture is spreadable.

 

Spread the melted chocolate over the brownies.

 

Let them cool completely before cutting into squares.

 

Last step? Prepare yourself for the rave reviews
you're about to get...these brownies are unforgettable!

 

Click here for a printable version of this recipe.

---

>

Step-by-Step: Slow-Cooker Chicken Fajitas

Serve these Slow-Cooker Chicken Fajitas with a side of black beans & rice and corn chips for a flavorful south-of-the-border feast!

Thanks to Karen Campbell of Canton, Illinois, who shared this tasty slow-cooker recipe with us. You'll find it in our cookbook, Slow Cooking All Year 'Round.

Here's what you'll need to get started...

 3 green, yellow or red peppers, sliced
2 onions, sliced
2 T. garlic, finely minced
8 boneless, skinless chicken breasts, cut into thin strips
2 1-1/4 oz. pkgs. taco seasoning mix
1 t. coarse salt, divided
1/2 c. olive oil
8 to 12 flour tortillas 

Toppings:

salsa, guacamole, sour cream, shredded Colby Jack cheese,
chopped black olives, diced tomatoes, shredded lettuce

First, layer half each of the peppers, onions garlic and chicken in a slow cooker. Sprinkle with one package of taco seasoning and 1/2 teaspoon of salt.

Repeat layering with peppers, onions, garlic and chicken. Sprinkle with another package of taco seasoning and 1/2 teaspoon of salt.

 

Drizzle with olive oil.

Cover and cook on low setting for 4 to 6 hours, until chicken is fully cooked and juices run clear.

 

It will be golden and smell absolutely delicious when finished.

Serve with tortillas and your favorite toppings...enjoy!

Click here for a printable version of this recipe.

---

Step-by-Step: Creamy BLT Dip

 

Crispy bacon and ripe tomatoes are all mixed up
in this creamy dip...even with no lettuce, you'll swear it tastes
just like a classic BLT sandwich!

 

Thanks to Barbara Thurman of Carlyle, Illinois for sharing this simple
and satisfying recipe with us.

You'll find it in our cookbook, 101 Homestyle Favorites.

 

Here's what you'll need to get started...

 

1 lb. bacon, crisply cooked and crumbled
1 c. mayonnaise
1 c. sour cream
2 tomatoes, chopped
Optional: chopped fresh chives

First, cook up your bacon until crisp.

Crumble or chop it in bite-sized pieces.

 

Next, blend together the bacon, mayonnaise and sour cream.

We like to save a little bit of the bacon to sprinkle on top before serving.

Once blended, chill the mixture for about an hour.

 

Stir in tomatoes just before serving, again saving a few to put on top.

Lastly, sprinkle with the reserved bacon and some chopped, fresh chives, if you like.

 

That's it...couldn't be simpler, right?

 

The flavors of bacon and tomato really sing with the uncomplicated creamy background taste...and it really does taste just like a BLT!

 

Click here for a printable version of the recipe.

 

---

Step-by-Step: Slow-Cooker Barbacoa

No need to head to a Mexican restaurant for dinner tonight. Whip up a batch of your own zesty Slow-Cooker Barbacoa, from this recipe in our cookbook, Slow Cooking All Year 'Round !

 

Doesn't that look delicious? Let's get started!

 

This spicy shredded beef was shared with us by Aimee Shugarman of Liberty Township, Ohio. Aimee writes...

"My husband challenged me to create this spicy dish. Not only did I exceed his expectations, but I also ended up with a recipe that is so easy to prepare in the slow cooker! You can adjust the heat in the dish by increasing or decreasing amount of chipotle peppers you add. We like to serve it with cilantro-lime rice."

 

Here's what you'll need to make it...

Ingredients:

• 3 to 4-lb. beef chuck roast
• 3 bay leaves
• 1 c. cider vinegar
• juice of 2 limes
• 3 chipotle peppers in adobo sauce, drained
• 4 cloves garlic
• 1 T. ground cumin
• 1 T. dried oregano
• 1-1/2 t. salt
• 1-1/2 t. pepper
• 1/2 t. ground cloves
• 1 c. chicken broth
• flour tortillas
• Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole



Start by placing the chuck roast and bay leaves in a large slow cooker.



Next, In a food processor or blender, combine the vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, salt, pepper and ground cloves.



Process on high until smooth. If you'd like a milder flavor, feel free to adjust the amount of peppers you use.

Pour this mixture and chicken broth over the roast.



Cover and cook on low setting for 6 to 8 hours, until the roast is fork-tender.

When the beef is done, remove it to a platter and shred it with 2 forks.



Return the beef to the slow cooker to keep warm.

So delicious in tacos, burritos, on nachos or served over rice...try it today!





Want to print this recipe to try later?

Click here!


 

Want to add Slow Cooking All Year 'Round
to your cookbook collection?

Shop now!

---

Linking up with Weekend Potluck...so many yummy recipes!

---

Step by Step: Apple Walnut Coffee Cake

 

Want to make something extra special for breakfast? Try this Apple Walnut Coffee Cake from our cookbook, 101 Breakfast & Brunch Recipes!

 

Doesn't that look heavenly? Let's get started!

 

Shared with us by Patty Sandness of Eastford, Connecticut, this is no ordinary coffee cake. With the fresh chopped apple and the nutty crunch of walnuts, it has all the yummy flavors of apple pie, but in a cake!

Here's what you'll need to get started...

Cake:
3 eggs, beaten
1 c. oil
2 c. sugar
1 T. vanilla extract
3 c. all-purpose flour
1 t. salt
1/2 t. baking powder
1 t. baking soda
3/4 t. nutmeg
1 T. cinnamon
2 c. apples, peeled, cored and chopped
1 c. chopped walnuts

Glaze:
1 c. powdered sugar
1-1/2 T. milk
1/2 t. vanilla extract

In a bowl, combine 3 beaten eggs, vegetable oil, sugar, vanilla extract, all-purpose flour, salt, baking powder, baking soda, nutmeg and cinnamon. Mix well.

Stir in peeled and chopped apples - any variety will work! - and chopped walnuts.

 

Pour batter into a greased and floured Bundt® pan.

Bake at 300 degrees for 45 minutes. Then, increase the oven temperature to
325 degrees and bake an additional 20 minutes.

Cool on a wire rack for 20 minutes.

Now it's ready to top with the glaze.

 

In a bowl, whisk together the powdered sugar, milk and vanilla extract.

 

Slowly drizzle the glaze over the top of the cake.

 

Enjoy a slice while it's still warm...yum!

 

Want to print this recipe to try later?

Here's a link to do just that.

 

Want to add 101 Breakfast & Brunch Recipes to your collection?

Shop now!

---