Thursday, November 20, 2014

Slow-Cooker Christmas Favorites ~ Recipes & Giveaway!!

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*
tortilla chips
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.
You can win a copy of Slow-Cooker Christmas Favorites!
Leave a comment on this blog post, tell me, what is it that you look forward to most this Christmas season? I look forward to baking some cookies with my daughter and decorating.
Make sure you leave an email address so that I can contact you if you are chosen!
Giveaway starts today, November 20 and ends December 18th at 9:00 p.m.
Good Luck!!

Tuesday, September 30, 2014

Gooseberry Patch 303 Simple & Satisfying Recipes~ Recipes & Giveaway!

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!

Hawaiian Kielbasa
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.

Chicken Cacciatore
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?
Leave a comment on this blog post or on our "Down on the Farm" Facebook page ( )
And be sure to share on facebook with your friends.
When you leave a comment, please be sure to leave an email address
so that I can contact you if you are chosen.
Winner will have 48 hours to reply. Another winner will be then picked if I do not hear from you.
Giveaway starts October 1, 2014 & a winner will be chosen on October 31, Halloween. :)
And in the spirit of Halloween, what is your favorite Trick-or-Treating memory or favorite costume.
"Ghoul Luck!"

Monday, September 22, 2014

Slow-Cooker Fall Favorites~Review & Giveaway!

It's the first day of Fall, and the weather here in southeast Ohio is cool, cloudy with a few rain showers, which is a perfect fall day for me!

It's also perfect for a recipe review of Gooseberry Patch's newest cookbook, Slow-Cooker Fall Favorites. Chock full of comfort food recipes!

In addition to the wonderful recipes you expect from a Gooseberry Patch cookbook, there are also  memories shared by Gooseberry Patch fans, in the first chapter, Autumn's in the Air. Other chapters include, Morning Frost on the Pumpkins, Tailgating with Family & Friends, Off to the Pumpkin Patch, Gather 'Round the Table and Sweet Treats Around the Bonfire.

My family loves soups & stews when the weather gets colder.
We especially enjoyed the Zuppa Pizzeria.

Zuppa Pizzeria
submitted by: Melinda Schadler of Fargo, ND
1 lb. ground Italian pork sausage, browned
14-1/2 oz. can diced tomatoes with garlic, basil and oregano
4-oz. an sliced mushrooms
14-1/2 oz. pkg. pepperoni slices, diced
1 green pepper, diced
1 onion, diced
1 c. water
1 Tbsp. Italian seasoning
Garnish: 1 c. shredded mozzarella cheese
Brown sausage in a skillet over medium heat; drain. Combine sausage, undrained tomatoes, undrained mushrooms and remaining ingredients, except garnish in a slow cooker; stir to mix well. Cover and cook on low setting for 4 to 6 hours, until vegetables are tender. Ladle into bowls; sprinkle with cheese. Serves 6 to 8.
Sandy's BBQ Pulled Pork with Root Beer
submitted by: Diane Holland of Galena, IL
3 to 4 lb. pork shoulder roast
2-ltr. bottle favorite root beer
18-oz. jar favorite barbecue sauce
8 to 12 hoagie buns, split
Place pork roast in a slow cooker; add enough root beer to cover roast. Cover and cook on low setting for 8 to 9  hours, until pork is very tender. Remove from slow cooker to a large bowl; drain and discard root beer and drippings. Shred pork with 2 forks; return to slow cooker. Add barbecue sauce to desired consistency; cover and warm through. To serve; spoon pork and sauce onto hoagie buns. Serves 8 to 12.
Pumpkin Spice Latte
submitted by: Marsha Baker of Pioneer, OH
2 c. milk
1/2 c. brewed espresso or 3/4 c. strong brewed coffee
2 T. canned pumpkin
2 T. sugar
2 T. vanilla extract
1/2 tsp. pumpkin pie spice
Garnish: whipped cream, cinnamon
Combine milk and espresso or coffee in a mini slow cooker. Whisk in pumpkin, sugar, vanilla and spice until combined. Cover and cook on high setting for 2 hours, or until warmed through. Whisk again before serving. Top mugs with a dollop of whipped cream and sprinkle with cinnamon. Serves 2 to 3.
You have a chance to win a copy of this cookbook!
Leave a comment on this blog post or on our fb page, what is your favorite fall activity?
Mine would be the upcoming Barnesville Pumpkin Festival. We go every year and enjoy a lot of good food!
The giveaway starts today, the first day of fall, and I will pick a random winner on Sweetest Day, October 18, at 9:00 p.m. What would be sweeter than winning a copy of this book??
Contest is open to the the U.S. excluding Hawaii and Alaska. Winner will be notified by email, and will have 48 hours to respond. After that, another winner will be chosen. Please include and email address so that I can contact you! Thanks!
Good Luck! :)

Wednesday, July 9, 2014

Slow Down...And Look A Little Closer

I went for a walk the other day. I wanted to get some flower pictures along the way to the hayfield. I was amazed at how many little critters were "hiding" in the flowers I was photographing. I realized how I had overlooked some amazing little creepy crawlies.






Tuesday, July 8, 2014

Foolproof Family Recipes~Review & Giveaway!

I love coming across that one cookbook that seems to have not a few "go to" recipes, but all are "go to" recipes. This cookbook that has just been released by Gooseberry Patch has recipes that are perfect for busy families. (I also like it when "foolproof" is in the title! ;)  ).
This book is full of recipes that are easy to put together, with easy-to-follow directions.
Hawaiian Salad
Shared by: Sharry Murawski from Oak Forest, IL
1 cup pineapple chunks
11-oz. can mandarin oranges, drained
1/2 cup sour cream
1 cup mini marshmallows
2 Tbsp. sweetened flaked coconut, toasted
Combine pineapple and oranges in a bowl. Gently stir in sour cream. Fold in marshmallows and coconut. Refrigerate until ready to serve. Serves 4.

Carolyn's Toscana Soup
shared by: Carolyn Deckard from Bedford, IN
1/2 lb. spicy Italian pork sausage links*
2-3/4 cup chicken broth
1/4 cup whipping cream
2 cups kale, chopped
2 russet potatoes, quartered and sliced
1/4 tsp. red pepper flakes
1/4 tsp. salt
Grill or sauté sausage until browned. Drain and cool; slice sausage at an angle, 1/2 inch thick. Combine broth and cream in a large saucepan over medium heat. Add sausage and remaining ingredients. Reduce heat to low. Cover and simmer for about one hour, stirring occasionally, until potatoes are tender. Serves 4.
*I used ground sausage for this recipe. I browned it and then drained it.

Italian Zucchini
shared by: Stephanie Gegg from Sainte Genevieve, MO
1-1/2 zucchini, cubed
15-1/2 oz. can petite diced tomatoes
1 cup sweet onion, chopped
1 cup sliced mushrooms
1/2 tsp. garlic, minced
1/2 tsp. red pepper flakes
1/8 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
Combine zucchini, undrained tomatoes and remaining ingredients in a medium saucepan. Cook over medium heat for 20 to 25 minutes, until vegetables are tender. Makes 4 servings.
Enter for a chance to win a copy of Gooseberry Patch Foolproof Family Recipes!
Leave a comment on this review/giveaway post.
What is your favorite "go to" recipe that is a family favorite?
Giveaway begins today, July 8, 2014 and a winner will be chosen on August 1, 2014 at 9:00 p.m. EST.  Please be sure you leave an email address so that I can contact you if you are chosen!
Winners will be notified by email and have 48 hours to respond.
Thanks! And Good Luck!!

Sunday, June 8, 2014

Homestyle Apple Brown Betty

A slow-cooker dessert that is so yummy!

Homestyle Apple Brown Betty
6 cups of your favorite cooking apples, peeled, cored and cut into eighths
1 cup bread crumbs
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, melted
1/4 cup finely chopped walnuts* optional
Lightly grease 2 1/2 to 3 quart slow-cooker; place apples on bottom.
Combine bread crumbs, cinnamon, nutmeg, salt, brown sugar, butter and walnuts, and spread over apples. Cover; cook on low 3-4 hours, or on  high 2 hours.
Makes 8 servings.
If I had some in the freezer, this would have been even better with a
scoop or two of vanilla ice cream!

Sunday, May 25, 2014

Grilling & Campfire Cooking Cookbook Review

Hope everyone is enjoying their Memorial Day weekend. Thanks to all the veterans who have served and all in the military currently serving.

Also sending a congratulations out to those who are graduating! Good Luck!!

So, in time for Memorial Day and the beginning of summer, I'm doing an Early Bird Cookbook Review for Gooseberry Patch. The cookbook is GBP Grilling & Campfire Cooking.  I found so many delicious recipes in just the first chapter! My family loves to cook out any chance we get. But, this summer I've decided to experiment more on the grill, and go a little further than hot dogs and hamburgers. This cookbook really helped me get a start on that.

You can also find this ebook at Amazon for $1.99.

Sweet & Spicy Chicken was my first choice. I cut back on the amount of chili powder, only because I know my daughter would not touch it if it's too spicy. Loved the sweet and spicy combination. I've made this twice now, once on the charcoal grill (we ate them as sandwiches), and another time I made them on our George Foreman grill, and we sliced the chicken breasts up for a salad. You can use this chicken for so many different things!

Sweet & Spicy Chicken
submitted by: Kristen Pittis of Dennison Ohio
1/2 cup light brown sugar, packed
2 Tbsp. chili powder
1 tsp. seasoned salt
1/2 tsp. garlic powder
4 boneless, skinless chicken breasts
In a large plastic zipper bag, combine all ingredients except chicken. Pat chicken dry; add to bag. Seal bag and rub brown sugar mixture into chicken. Refrigerate at least 30 minutes. Place chicken on an oiled grate over medium-high heat. Grill for 8-10 minutes on each side, until chicken juices run clear. Makes 4 servings.
Balsamic Grilled Tomatoes
submitted by: Amy Hunt of Traphill, NC
4 tomatoes, halved
1/4 c. balsamic vinaigrette salad dressing
1/4 c. grated Parmesan cheese
Place tomatoes in a disposable 13"x9" aluminum foil baking pan, cut side up. Drizzle with salad dressing; sprinkle with cheese. Place pan on a grate over medium heat. Cook for 15 minutes, or until tomatoes are soft and cheese is golden. Serves 4.

Grilled Portabella Blues
submitted by: Marion Sundberg of Ramona, CA
1/2 c. balsamic vinegar
1/4 c. olive oil
2 cloves garlic, pressed
salt and pepper to taste
4 large portabella mushroom caps
1/2 c. crumbled blue cheese
Mix vinegar, oil, garlic, salt and pepper in a large plastic zipping bag. Add mushrooms, seal bag and refrigerate for at least one hour. Drain, discarding marinade. Grill mushrooms over medium heat until tender and golden. Just before removing mushrooms from the grill, spoon blue cheese into the center of each mushroom. Let stand until cheese melts, serve immediately. Makes 4 servings.
Yummy Meatball Skewers
submitted by: Sherry Gordon of Arlington Heights, IL
28 oz. pkg. frozen meatballs, thawed
2 green and/or red peppers, cut into 1-inch squares
2 c. pineapple cubes
1 red onion, cut into 1-inch squares
1-1/2 c. teriyaki sauce
8-10 skewers
Place 3 meatballs on each skewer, alternating with pepper, pineapple and onion pieces. Place skewers on a grill over medium heat. Cook for 10-12 minutes, turning skewers occasionally. Brush with sauce during last 5 minutes of grilling. Serves 8-10.
*I soaked our skewers in water for about 30 minutes before placing them on the grill.

Now for a chance to win a free copy of this cookbook!
Leave a comment here on this post or on our Down on the Farm facebook page,
With summer coming, what is your favorite summer activity you look forward to the most this summer?? My daughter and I are planning on taking a trip to Disney World in August, so I have to say that is what I'm looking forward to. (I'm sure I will be the big kid on this trip!!).
The giveaway starts right now, and I will be choosing a winner on June 21, on the First Day of Summer!!
Please leave an email address so I can let you know if you are the winner!
Good Luck!!



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