Monday, September 2, 2013

Everyday Simple Suppers.....Review & Giveaway!


I honestly didn't know where to start with this cookbook. It is literally full of the best recipes! I went crazy digging through this one, and I still have a list on my refrigerator of more recipes I can't wait to make.

Another surprise for me as I flipped through this newest cookbook from Gooseberry of my recipes is in it! Cool! :)

With fall coming, I chose a slow-cooker recipe. Nothing is as cozy as coming home to a home that smells as yummy as dinner already cooked! Joan's Slow-Cooker Chicken Stuffing Casserole hit the spot with my family!

Joan's Slow-Cooker Chicken Stuffing Casserole
2 6-oz. pkgs. chicken flavored stuffing mix
2 (10 3/4 oz.) cans cream of chicken soup, divided
1/2 c. milk
3 c. cooked chicken, cubed
8-oz. pkg. shredded Cheddar cheese
Prepare stuffing mix according to package directions; place in a lightly greased 5 qt. slow cooker. Stir in one can soup. Stir together remaining soup, milk and chicken in a separate bowl. Add to slow cooker. Sprinkle cheese over top. Cover and cook on high setting for 3 hours or on low setting for 4 to 6 hours. Serves 6.
Hamburger-Noodle Bake
All I can say about this recipe, comfort food!
1 lb. ground beef
1/2 c. chopped onion
2 (8 oz.) cans tomato sauce
1 T. sugar
3/4 t. garlic salt
1/4 t. pepper
1 c. cottage cheese
1/4 c. sour cream
8-oz. pkg. cream cheese, softened
4 c. egg noodles, cooked
1/4 c. grated Parmesan cheese
Garnish: chopped fresh parsley
Brown beef and onion in skillet over medium heat; drain. Stir in tomato sauce, sugar, garlic salt and pepper; heat through. Set aside. Combine cottage cheese, sour cream, and cream cheese in a bowl; gently stir in noodles. Spread half the cream cheese mixture in an ungreased 13x9 inch baking pan. Layer with half the beef mixture; repeat layers. Sprinkle with Parmesan cheese. Bake uncovered, at 350 degrees for 30 minutes. Garnish with Parsley. Serves 8.

Taco Salad
1 lb. ground beef, browned
1 1/4 oz. pkg. taco seasoning mix
1 head lettuce, torn
12 cherry tomatoes, quartered
2 c. shredded Cheddar cheese
6-oz. can sliced olives, drained
8-oz. bottle French dressing
2 (7-oz) bags tortilla chips
Prepare ground beef with taco seasoning according to package directions; set aside to cool. Toss lettuce, tomatoes and cheese together; add meat mixture, olives and French dressing. Refrigerate for at least one hour to blend flavors. Before serving, crush tortilla chips and add to salad; mix well. Serves 6-8.

Soft Peanut Butter Cookies
1 c. sugar
1 c. creamy peanut butter
1 egg, slightly beaten
1 t. vanilla extract
Combine all ingredients; mix well. Form dough into one-inch balls and place on an ungreased baking sheet. Use a fork to press a crisscross pattern into the top of each cookie. Bake at 325 degrees for 10 minutes, or until golden. Cool before removing from baking sheet. Makes 2 dozen.

This is such an awesome cookbook! This is definitely one you will want to add to your collection.
If you leave a comment here or on our Facebook page you may have a chance to win this cookbook!
Leave a comment, starting tonight, September 2, and by September 22 (the first day of Autumn!) What are you looking forward to the most this fall season?
I love fall, and I'm looking forward to our local Pumpkin Festival the last weekend of the month. We always have the king pumpkin, pumpkin fudge and a lot of fun!
I look forward to hearing from everyone, and Good Luck!!!

Saturday, August 17, 2013

Summer is Winding Down

Where did our summer go?

I think most of our summer was spent dodging raindrops here in Ohio. Our road flooded over more times just this summer than I remember it flooding in the past 13 years I have lived here. Our basement also had some flooding. Not fun.

School starts on the 27th, and we will have a 3rd grader on our hands. 8 going on 18. I always hate to see the school year start, I get so used to having her home all day. She's becoming such a big help with our chores around the farm. She feeds the babies their milk, feeds the horses, helps daddy with fixing fence and water lines. She loves being out there with the animals.

We're still working on 1st cutting of hay. It is getting so late for this, but it's hard to get it done when it rains. I think we'll have quite a few bales, enough to get through the winter, but it would be nice to have 1st cutting done early enough to squeeze in some 2nd cutting.

As the summer winds down, we're looking forward to the coming of Fall. Hoping for a little slow down time. Al will be going in for surgery sometime this fall, after hay is made, and when his dr. says he has to go in. We're hoping it is just an out-patient thing. I will be planning on doing the chores while he recovers.

I'll be announcing the winner to the GBP cookbook review tomorrow, and I will be posting a new review/giveaway this coming week, so stop back! :)

Our lilies did really well this year. The extra rain seems to agree with them. :)

Our newest furbaby was added to our family this summer. Miss Bella.
And despite the crazy wet summer, I did manage to squeeze some time in with my buddy, Rocky.

Monday, August 5, 2013

101 Stovetop Suppers

A cookbook review and giveaway! Newest cookbook from Gooseberry Patch, 101 Stovetop Suppers.

 This time, I changed it up a bit in how I chose the recipes. My daughter has been enjoying time in the kitchen with me, so I gave her the book and told her to pick out a few that she thought looked good to her. It was fun to see what she picked out.

Her first choice was Skillet Strawberry Jam. Very easy to make, and was by far better than any store bought strawberry jam!

Skillet Strawberry Jam
4 c. strawberries, hulled and crushed
1/2  c. sugar
1 T. lemon juice
Optional: 1/4 t. vanilla extract
Combine strawberries, sugar and lemon juice in a skillet over medium-high heat; mix well.
Cook, stirring often, until strawberries soften and mixture thickens, about 10 minutes.
Remove from  heat; stir in vanilla, if using. Store in an airtight jar in refrigerator for up to 3 weeks. Makes about 1-1/2 cups.

Her next choice, and it was a favorite right away with my family, was So-Easy Pork Fritters.
I don't fry very often at home. I love fried foods, but I usually bake or slow-cook. So, this gave me a different technique to practice.
So-Easy Pork Fritters
1 lb. pork tenderloin, sliced 1/2-inch thick
1 egg, beaten
3 T. milk
1 sleeve saltine crackers, finely crushed
3/4 c. all-purpose flour
1 t. salt
1/2 t. pepper
oil for frying
Flatten pork with a meat mallet; set aside.
Place egg and milk in a small bowl and blend well.
Combine cracker crumbs, flour and seasonings in a separate bowl.
Dip pork slices into egg mixture, then press in crumb mixture until well coated.
Heat 1/2 inch of oil in a skillet over medium-high heat. Add pork slices;
fry until deep golden on both sides and no longer pink in the middle, turning as needed.
Serves 4

The last pick is for Simple Skillet Peaches. Perfect ending to any meal.

Simple Skillet Peaches
6 c. peaches, peeled, pittled and cut into bite size pieces
1/2 c. sugar
1 T. vanilla extract
Combine peaches and sugar in a large skillet over medium heat. Bring to boil; reduce heat to medium-low. Simmer until peaches are soft and mixture has thickened, about 20-25 minutes. Stir in extract. Serve warm or store in an airtight container in the refrigerator. Makes about 6 servings.
*This is delicious on cereal, oatmeal, ice cream, cobbler or my favorite on top of angel food cake. Yum!
Want a free copy of this book?
Leave a comment on this post or on our Facebook page.
With back-to-school coming up, what is your favorite "go-to" stovetop supper for the kids when they get home?
Giveaway starts today, August 5 and ends Sunday, August 18th! Good Luck!!
*Please make sure I have a way of contacting you, so I can notify you if you win!

Thursday, June 13, 2013

Stormy Night In Ohio

It sounds like a lot of people had a lot of crazy weather last night!
We had wind, hail, heavy rain, a lot of lightening and some thunder.

I gathered up anything, and everything that could blow to the next county.
Poor hummingbirds are looking for their feeders today, I still have to hang them back out.

Our house is a 3-ring circus when bad weather comes....I should say our whole farm is a circus!

Our cows refuse to go to any pasture, except for the one up on a hill. I can't blame them. Animals are pretty smart, and they can usually tell when it's going to be a hard rain.  The horses were put in our barn on the hill. Killer (our barn cat) and her 5 babies were tucked into our laundry room, Annie, our Beagle was glued to us all night. Pinky, our house cat, slept under our bed. Emily tucked in with us because she was afraid (however, she is the one who did not hear the thunder, and slept like a log!!)

Thankfully, the storm wasn't quite as severe as we had thought it would be. Our road was covered with water in some places overnight, and a few branches came down, but today, all our critters are back to their normal selves! :) 

Hope everyone had a safe night!

Saturday, June 8, 2013

Garfield....Recipes with Cattitude!

I was asked to do a review on Gooseberry Patch's newest cookbook, Garfield...Recipes with Cattitude! I was so excited! I LOVE Garfield. He's my favorite cat! We have a lot in common, we both love good food.

The hardest part, choosing the recipes to make. That is always the hard part, GBP cookbooks have so many yummy, easy recipes, and this book is no different.

I chose 4 recipes to review...however, I could have kept going.

The first recipe I made was Garfield's Pizza Bites. Emily came home from school and she loved having these to snack on. I will admit, I snuck a few before the bus came. ;)

Garfield's Pizza Bites
8-oz. tube refrigerated crescent rolls
1/3 c. pizza sauce
1/4 c. grated Parmesan cheese
16 slices pepperoni
1/3 c. shredded mozzarella cheese
Unroll rolls but do not separate, press perforations to seal. Spread pizza sauce evenly over rolls, leaving a one-inch border. Sprinkle with Parmesan cheese. Roll up dough jelly-roll style, starting with one short edge.Cut into 16 slices. Place slices, cut side down, on a greased baking sheet. Top each slice with one pepperoni slice and one teaspoon mozzarella cheese. Bake at 375 degrees for 9-11 minutes, until edges are golden and cheese is melted. Serve warm. Serves 6-8.
Hawaiian Pizza Sub
11-oz. tube refrigerated crusty French loaf
2 T. oil
1 t. Italian seasoning
1/4 t. garlic powder
8-oz. can pizza sauce, divided
1/3 lb. sliced deli ham
8-oz. can crushed pineapple, drained
1 c. shredded mozzarella cheese
Place loaf seam side down on a greased baking sheet. Cut slashes on top, about 1/2 inche deep. Bake at 350 degrees for 25-30 minutes, until golden; remove from oven. Combine oil, Italian seasoning and garlic powder in a small bowl; brush over hot loaf. Let loaf cool for 10 minutes; slice in half horizontally. Hollow out bottom half of loaf, leaving a 1/4 inch shell. Spread bottom half with 2 tablespoons of pizza sauce. Layer with ham, pineapple, cheese and top half of loaf. Bake at 350 degrees for and additional 6-8 minutes. Slice and serve with remaining pizza sauce. Serves 4-6.
Creamy Salmon Manicotti
8 manicotti pasta shells, uncooked
2 5-oz. pkgs. pink salmon, flaked
16-oz. container ricotta cheese
1 egg, beaten
15-oz. jar Alfredo sauce
Garnish: dill weed
Cook manicotti shells according to package directions, drain. Meanwhile, remove any bones or skin from salmon. In a bowl, combine salmon, ricotta cheese and egg; mix well. Spoon mixture into shells. Arrange shells in a lightly greased 11x9 inch baking pan. Spoon any extra filling around shells. Top with Alfredo sauce; sprinkle with dill weed. Cover and bake at 350 degrees for 35-40 minutes, until heated through. Serves 4.
*I spooned the filling into a Zip-Loc bag, cut a corner from the bottom, and squirted the filling into the manicotti shells. Easy, and very little mess!
Farmers' Market Fettuccine
12-oz. pkg. fettuccine pasta, uncooked
1/2 c. creamy Italian salad dressing
1 c. broccoli flowerets, cut into bite-size pieces
1 c. zucchini, sliced
1 c. red pepper, thinly sliced
1/2 c. onion, chopped
1/2 t. dried basil
1/2 c. butter
2 tomatoes, chopped
1/2 c. sliced mushrooms
Garnish: Parmesan cheese
Cook pasta according to package directions; drain. Toss warm pasta with salad dressing; stir to coat and set aside. Meanwhile, in a skillet over medium heat; cook broccoli, zucchini, onion and basil in butter until tender. Stir in tomatoes and mushrooms; cook just until heated through. Toss vegetable mixture with pasta mixture. Garnish with cheese. Serves 6.
Who would like to win this cookbook?
It's easy to enter! Leave a comment to this review post, along with a way to contact you if you win.
I also want to know, who is your favorite
Garfield comic strip character?
I do love Garfield, but I have a soft spot for Odie too! :)
Giveaway starts today, June 8th and ends on June 29th at 9 p.m.
Good Luck!!

Just Horsin' Around!

We've recently added two horses to our farm. We planned on having just one for my daughter. She's been wanting a horse since she could walk. She turned 8 this past May, and I thought it was a good age for her to have one. We found Lexie. She's a sweet little mare. Not too tall and pretty quiet. I have noticed she likes to have attention, and lots of it. She and Emily should get along just fine!

After Lexie came, something happened....I wanted a horse too! I had one years ago and loved riding. Something about being around a horse again reminded me of how much I loved horses! My girl is just like me when it comes to being horse crazy. So, Rocky came to us. He's a pretty old fella, and gentle as can be. He likes to come up to me and rest his head on my shoulder. He's easy to love.
Emily on Lexie with her grandma Dixie.
Emily has caught on to riding. She says she wants to run fast with Lexie. I seriously want to wrap her in bubble wrap!


Friday, April 26, 2013

GBP Game-Day Fan Fare Cookbook Review & Giveaway!

Gooseberry Patch has a brand new cookbook, Game-Day Fan Fare. I've managed to narrow my review down to three super easy and super yummy recipes! It was a hard job picking out just a few. There are so many I felt would be perfect for my family.

Reuben Roll
From the chapter: Souper-Bowl Soups, Salads & Sandwiches
16-oz. pkg. frozen pizza dough, thawed
1 lb. thinly sliced deli corned beef
1/2 lb. sliced Swiss cheese
14-1/2 oz. can sauerkraut, drained
Optional: olive oil and garlic salt
Roll out dough into a 12-inch round. Evenly top dough with corned beef. Layer cheese over beef; sprinkle evenly with sauerkraut. Fold in 2 sides of dough and roll up, sealing edges. Brush dough with olive oil and sprinkle with garlic salt, if desired. Place on a lightly greased baking sheet. Bake at 350 degrees for 35-45 minutes, until golden. Slice to serve. Makes 8 servings.
*I also served this with Thousand Island dressing.

Awesome Dip
From the chapter: Major League Munchies
1 lb. ground beef
16-oz. pkg. pasteurized process cheese spread, diced
16-oz. bottle salsa
tortilla chips
Brown beef in a skillet over medium heat; drain and spoon into a slow cooker. Add cheese and salsa. Cover and cook on low setting, stirring occasionally, for 4 hours, or until cheese is melted. Serve with tortilla chips for dipping. Serves 8-10.

White Chicken Chili
From the chapter Souper-Bowl Soups, Salads & Sandwiches
4 boneless, skinless chicken breasts
6 15-1/2 oz. cans Great Northern beans
2 4-oz. cans chopped green chilies
4 c. chicken broth
2 onions, diced
2 tsp. ground cumin
1-1/2 tsp. garlic, minced
1-1/2 tsp. dried oregano
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
24-oz. container sour cream
Place all ingredients except sour cream in a slow cooker; do not drain beans or chilies. Cover and cook on low setting for 6-8 hours, until chicken is cooked through. Remove chicken from chili and dice; return to slow cooker. Stir in sour cream just before serving. Makes 12 servings.

Some other recipes that this book includes that I want to make for my family soon are:
Zesty Chicken Pasta Salad
Baked Cheesy Chicken Penne
Chocolate Chip Banana Pancakes
Slow-Cooker Cheesesteak Sandwiches
Giveaway Time!!
Would you like to win a copy of this book?
Leave a comment, tell me your favorite sport and/or team!
I'll randomly draw a winner on May 12, Mother's Day at 6 p.m.
Make sure you leave an email address so that I can contact you.
Good Luck!!!



Sunday, March 31, 2013

Breaded Baked Chicken

Breaded Baked Chicken
1/2 c. seasoned bread crumbs
3 Tbsp. parmesean cheese
1/2 tsp. garlic powder
1/2 tsp. ground ginger
6 boneless, skinless chicken breast
(I used boneless skinless chicken thighs, it was
what I had in the freezer. :) )
1/4 c. butter, melted
Preheat oven to 425 degrees.
Combine bread crumbs, ginger cheese, and garlic powder.
Dip chicken in melted butter, the bread crumb mixture,
coating well. In a 13x9 inch baking dish arrange chicken.
Bake for 20 minutes, or until chicken is no longer pink.

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