It's almost Thanksgiving, the leaves have turned beautiful colors and have mostly gone. This is my favorite time of year to make so many goodies and comfort foods. What better cookbook to share with you than Autumn In A Jiffy, from Gooseberry Patch! Fast, easy and delicious recipes, can it get any better?
Our family, especially our daughter, enjoys munchies that we can take on the go. We typically take a weekend and go for a fall ride through our area and take in all the beautiful fall colors, and that requires some snacks.
submitted by: Jo Ann Belovitch of Stratford, CT
1 cup candy-coated chocolates
1 cup candy corn
1 cup cashews
1 cup raisins
Toss together all ingredients in a serving bowl; serve. Makes 4 cups.
And it just isn't fall if you don't have something pumpkin-y. I love pumpkin anything, and if you top it with cream cheese frosting, that makes it unbelievable! I made this recipe, with the intention of sharing with the gals at work, but...I don't know how it disappeared at home so quickly!
Mom's Pumpkin Brownies
submitted by: Linda Renderer of Ocala, FL
4 eggs, room temperature
2 cups sugar
1 cup butter, melted and slightly cooled
1 cup canned pumpkin
1 tsp. vanilla extract
1-1/2 cup all-purpose flour
1-1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
Garnish: vanilla or cream cheese frosting
In a large bowl, beat eggs well with an electric mixer on medium speed. Beat in sugar, butter, pumpkin and vanilla on medium speed. Add flour and spices; beat on low speed. Spread batter in a lightly greased 9x9 baking pan. Bake at 350 degrees for 40 minutes. Cool; frost as desired and cut into squares. Makes 8 to 10.
And finally, I chose something that is great for a lunch in a pinch. It's a favorite with kiddos!
Peppy Pizza Mac & Cheese
submitted by: Sharon Haddock of Klamath Falls, OR
7-1/4 oz. pkg. macaroni & cheese mix
8-oz. can pizza sauce
30-40 pepperoni slices
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
Prepare macaroni & cheese mix according to package directions. Spread in a 13x9 inch baking pan coated with non-stick vegetable spray. Spread with pizza sauce; arrange pepperoni slices on top and sprinkle with cheeses. Bake, uncovered, at 350 degrees for 30-35 minutes, until lightly golden and cheese is melted. Let stand for 5 minutes before serving. Makes 4 servings.
For all those who love comfort foods and sweet, pumpkin-y goodies this time of year, I have 2 Autumn In A Jiffy
cookbooks to give away!!
Comment here on this blog post. Tell me what is your favorite dish/dessert on your family's Thanksgiving table? My favorite has to be Sweet Potato casserole, topped with marshmallows.
I will draw the two winners on Black Friday,
November 27th, at 6 p.m.
Please be sure you leave an email so that I am able to contact you. I will email the winner, and I will need to hear back by
Gooseberry Patch has released yet another cookbook filled with delicious, go-to recipes! I have picked out three, yummy, recipes to share with you, although it was very hard to narrow it down to just a few, when the book is filled with amazing recipes!
As with all Gooseberry Patch cookbooks, the recipes are easy to put together, and filled with ingredients to please even picky eaters. My daughter loves helping out with the reviews, and having her input on what we make for meals encourages her to try new foods.
Submitted By: Janelle DeWitt of Grant, IA
16-oz. pkg. frozen broccoli
2 lbs. ground turkey*
8-oz. pkg. sliced mushrooms
1 onion, chopped
salt and pepper to taste
2 10-3/4 oz. cans cream of celery soup
16-oz. container sour cream
16-oz. pkg. shredded Monterey Jack cheese
Prepare broccoli according to package directions; drain well. Meanwhile, in a large, deep skillet over medium heat, brown turkey with mushrooms and onion; drain. Season turkey mixture with salt and pepper; stir in soup and sour cream. Reduce heat to low; heat through. Transfer mixture to a lightly greased 13x9 inch baking pan. Layer evenly with broccoli; top with cheese. Bake, uncovered at 350 degrees for one hour, until bubbly and lightly golden. Makes 8 to 10 servings.
*I had ground chicken on hand, so I used that in place of the ground turkey.
Cheesy Fiesta Bites
Submitted by: Amy Hunt of Traphill, NC
4 eggs, beaten
1/2 cup thick and chunky salsa
1/4 cup all-purpose flour
2 tsp. chili powder
1 green onion, chopped
1-1/2 cup shredded Cheddar cheese
Garnish: sour cream and additional salsa
Spray 24 mini muffin cups with non-stick vegetable spray; set aside. In a large bowl, mix eggs, salsa, flour and chili powder until well blended. Stir in onion and cheese. Spoon mixture into muffin cups by tablespoonfuls. Bake at 400 degrees for 10 minutes, or until golden. Garnish as desired. Makes 2 dozen.
*I used the regular size muffin tins, the recipe made 8 in that size. I baked just a few minutes longer.
Sugar-Free Banana Cookies
Submitted by: Susan McDaniel of Kent, WA
3 ripe bananas
2 cups quick-cooking oats, uncooked
1 cup chopped dates*
1/3 cup oil
1 tsp. vanilla extract
Mash bananas in a large bowl. Stir in oats, dates, oil and vanilla; let stand for 15 minutes. Drop by teaspoonfuls onto ungreased baking sheets; press down lightly with a fork. Bake at 350 degrees for 20 minutes. For best flavor, serve within one to 2 days. Makes 2 dozen.
*I used dried cranberries, which is a favorite for us.
**Sugar-free note: There are still carbohydrates in this recipe even though there is no added sugar.
The birds that come to my feeders make winter so much more bearable for me. I'm a spring, summer and fall person.
I've been practicing with my new camera, and thankful the birds cooperate, most of the time. Ok, some of the time...more like I take 100 pictures to get maybe one or two good ones. I'm thankful we now have digital cameras. But, when I happen to get that one picture that turns out the way I think it should, makes sitting out in the cold, patiently waiting, worth it. :)
Just in the "Nick" of time for the holidays!! The newest Christmas cookbook from Gooseberry Patch, full of recipes that will cook in your slow-cooker while you are out shopping, wrapping gifts and visiting with family and friends.
I love using my slow-cookers, so this review is perfect for me!
Easy Cheesy Chili Dogs
submitted by: Teri Lindquist of Gurnee, IL
1 lb. hot dogs
15-oz. can chili
15-oz. can black beans, drained
10-3/4 oz. can Cheddar cheese soup
4-oz. can diced green chilies, drained
8-10 hot dog buns, split
Optional: chopped tomato, diced onion, sour cream
Place hot dogs in a slow-cooker; set aside. In a bowl, stir together chili, beans, soup and chilies; spoon over hot dogs. Cover and cook on low setting for about 2 hours, stirring occasionally, until hot and bubbly. Serve hot dogs and sauce on buns, adding toppings as desired. Makes 8 to 10 servings.
Hearty Chicken Noodle Soup
submitted by: Elizabeth Watts of Nowata, OK
2 boneless, skinless chicken breasts
32-oz. container chicken broth
3 cups water, divided
1 cup celery, chopped
3 carrots, peeled and thinly sliced
2 Tbsp. fresh parsley, chopped
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
2 10-3/4 oz. cans cream of chicken noodle soup
3 cups wide egg noodles, uncooked
Put chicken in large slow cooker; pour in broth and 2 cups water. Add vegetables and seasonings; stir. Mix chicken soup and remaining water in a bowl; stir into mixture in slow cooker. Cover and cook on low settings for 6-8 hours, until chicken is tender. Discard bay leaf. Remove chicken and shred with two forks; return chicken to slow cooker. Stir in uncooked noodles. Cover and cook for one hour longer. Let stand 10 minutes before serving.
Cheesy Chicken Ranch Nachos
submitted by: Melissa Flasck of Sterling Heights, MI
1-1/2 lbs. boneless, skinless chicken breast or thighs
2 10-3/4 oz. cans Cheddar cheese soup
1-1/2 cup chicken broth
1 cup salsa
15-1/4 can corn*
Garnish: ranch salad dressing
Optional: extra salsa or hot pepper sauce
Place chicken in a slow cooker; top with soup and salsa. Cover and cook on low setting for 8 hours, on high setting for 4 hours. Add corn in the last 30 minutes of cooking. Shred chicken with two forks and return to slow cooker. To serve, cover dinner plates with tortilla chips; ladle chicken mixture over chips and drizzle with salad dressing. Top with salsa or hot sauce, if desired. Serves 4.
Simple and Satisfying recipes, in the newest cookbook It's 3 cookbooks combined in one. 101 Easy Everyday Recipes, 101 Slow-Cooker Recipes and 101 Cupcake, Cookie & Brownie Recipes.
So many to choose from!
submitted by: Aemelia Manier of West Branch, MI
3 lbs. Kielbasa, sliced into 2-inch chunks
15-1/4 oz. can crushed pineapple
18-oz. bottle barbecue sauce
1/2 cup brown sugar, packed
1 T. ground ginger
1 t. onion powder
1 t. garlic powder
Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10-15 servings.
submitted by: Mary Whitacre of Mount Vernon, OH
1 lb. boneless, skinless chicken breasts
26-oz. jar chunky garden vegetable spaghetti sauce
1 zucchini, chopped
1 green pepper, chopped
1 onion, chopped
cooked rotini pasta
Garnish: chopped black olives and shredded Parmesan cheese
Place chicken in a slow cooker; pour sauce over top. Add vegetables. Cover and cook on low for 6 to 8 hours. To serve, spoon over cooked pasta. Garnish with olives and Parmesan cheese. Serves 4.
Pumpkin Spice & Chocolate Bars
submitted by: Kristin Pittis of Dennison, OH
2 eggs, beaten
1/2 cup oil
18-1/2 oz. pkg. yellow cake mix
1 t. pumpkin pie spice
1-1/2 cup semi-sweet chocolate chips
1/2 cup chopped nuts
In a bowl, combine eggs and oil. Stir in dry cake mix and pumpkin pie spice until well blended. Fold in chocolate chips and nuts. Spread into a greased 13"x9" baking pan. Bake at 350 degrees for 28 to 30 minutes. Cool completely. Cut into bars. Makes 20.
Would you like to have your own copy of this cookbook?