Gooseberry Patch has released yet another cookbook filled with delicious, go-to recipes! I have picked out three, yummy, recipes to share with you, although it was very hard to narrow it down to just a few, when the book is filled with amazing recipes!
As with all Gooseberry Patch cookbooks, the recipes are easy to put together, and filled with ingredients to please even picky eaters. My daughter loves helping out with the reviews, and having her input on what we make for meals encourages her to try new foods.
Submitted By: Janelle DeWitt of Grant, IA
16-oz. pkg. frozen broccoli
2 lbs. ground turkey*
8-oz. pkg. sliced mushrooms
1 onion, chopped
salt and pepper to taste
2 10-3/4 oz. cans cream of celery soup
16-oz. container sour cream
16-oz. pkg. shredded Monterey Jack cheese
Prepare broccoli according to package directions; drain well. Meanwhile, in a large, deep skillet over medium heat, brown turkey with mushrooms and onion; drain. Season turkey mixture with salt and pepper; stir in soup and sour cream. Reduce heat to low; heat through. Transfer mixture to a lightly greased 13x9 inch baking pan. Layer evenly with broccoli; top with cheese. Bake, uncovered at 350 degrees for one hour, until bubbly and lightly golden. Makes 8 to 10 servings.
*I had ground chicken on hand, so I used that in place of the ground turkey.
Cheesy Fiesta Bites
Submitted by: Amy Hunt of Traphill, NC
4 eggs, beaten
1/2 cup thick and chunky salsa
1/4 cup all-purpose flour
2 tsp. chili powder
1 green onion, chopped
1-1/2 cup shredded Cheddar cheese
Garnish: sour cream and additional salsa
Spray 24 mini muffin cups with non-stick vegetable spray; set aside. In a large bowl, mix eggs, salsa, flour and chili powder until well blended. Stir in onion and cheese. Spoon mixture into muffin cups by tablespoonfuls. Bake at 400 degrees for 10 minutes, or until golden. Garnish as desired. Makes 2 dozen.
*I used the regular size muffin tins, the recipe made 8 in that size. I baked just a few minutes longer.
Sugar-Free Banana Cookies
Submitted by: Susan McDaniel of Kent, WA
3 ripe bananas
2 cups quick-cooking oats, uncooked
1 cup chopped dates*
1/3 cup oil
1 tsp. vanilla extract
Mash bananas in a large bowl. Stir in oats, dates, oil and vanilla; let stand for 15 minutes. Drop by teaspoonfuls onto ungreased baking sheets; press down lightly with a fork. Bake at 350 degrees for 20 minutes. For best flavor, serve within one to 2 days. Makes 2 dozen.
*I used dried cranberries, which is a favorite for us.
**Sugar-free note: There are still carbohydrates in this recipe even though there is no added sugar.
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When you leave a comment, let me know, what was your favorite recipe you remember your mom making?