Let's Go For a Morning Walk....

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 Patch...one 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!!!