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 (https://www.facebook.com/pages/Down-on-the-Farm/114521021958455 )

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!"

 

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! :)

Through My Eyes.....