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.
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.
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.
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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!!!