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.
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! :)