Boston Cream Pie from Game Day Fan Fare

I just realized I never let you all know my favorite teams ~ NY Mets, NY Yankees, NY Giants, Miami Dolphins 

Don’t forget to that I’m giving away one copy of Gooseberry Patch’s Game Day Fan Fare.  To enter the giveaway, comment on THIS POST.

You can have 3 chances to win!

This is the last recipe that I tried from this cookbook.  I chose it because I LOVE Boston Cream Pie and the cake in this recipe is from scratch which I like so much better than a mix.  I think you could make the cream from scratch as well instead of using pudding mix.  All in all, it’s a delicious recipe!

Boston Cream Pie
Submitted by Flo Burnett, Gage, OK

5 eggs, separated
1 cup sugar, divided
1 1/2 tsp lemon zest
4 1/2 tsps fresh lemon juice
2 tbsps water
1 cup cake flour
1/4 tsp salt
1/4 tsp cream of tartar
3.4 oz pkg cook & serve vanilla pudding mix
1 1/2 cups milk
1/2 cup whipping cream
1/8 tsp vanilla
2 tbsp butter
2 (1 oz) sqs unsweetened baking chocolate
1 to 1 1/2 cups powdered sugar

In a large bowl, beat together egg yolks and 1/2 cup sugar. In a separate bowl, whisk together zest, juice, and water. Gradually beat zest mixture into yolk mixture until fluffy. Fold in flour until completely blended. In a separate bowl, beat egg whites, salt and cream of tartar with an electric mixer on high speed until stiff peaks form. Beat remaining sugar into egg whites until combined. Gently fold egg white mixture into yolk mixture until fully combined. Divide batter between 2 lightly greased 9 inch round cake pans. Bake at 350º for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.

Meanwhile, prepare pudding mix according to package directions using milk. Refrigerate until well chilled; fold in whipping cream and vanilla. Set aside.

Melt butter and chocolate in a double boiler (I used the microwave). Remove from heat; whisk in powdered sugar until smooth.

Assembly: Place one cake layer on a cake plate. Spread with all the pudding filling. Top filling with the remaining cake layer. Pour chocolate mixture over the top and spread to cover top of cake.

Makes 8 to 10 servings.

Happy Cooking!

Spicy BBQ Chicken Wings from Game Day Fan Fare

Don’t forget that I am giving away a copy of Gooseberry Patch’s Game Day Fan Fare:

To enter the giveaway, go to THIS POST and follow the directions to enter.   The giveaway ends on April 25.

One of the recipes I tried for this giveaway are these chicken wings.  They are super easy to make and taste wonderful!  They are very sticky so be forewarned!  They are really not that spicy so don’t be afraid to use all the hot sauce.  If you like things spicy, just add some more sauce!

 

Spicy BBQ Chicken Wings
Submitted by Julie Saifullah, Lexington, KY

2 1/2 lbs chicken drumettes or wings ~ I used drumettes
1 cup barbecue sauce
1/4 cup hot pepper sauce

Preheat oven to 400º.

Place wings in a lightly greased 13×9 baking pan. Bake for 20 minutes. Remove from oven and drain liquid from pan. Flip wings and bake for another 20 minutes.

Meanwhile, combine the barbecue sauce and hot sauce in a bowl. Add sauce to wings in the pan, stir the wings in the sauce in the pan until covered. Bake for another 30 minutes or until wings are cooked through and sauce is thick.

Makes 6-8 servings.

Happy cooking!

Teriyaki Burgers and a NEW Gooseberry Patch Cookbook Giveaway!

THIS GIVEAWAY HAS ENDED!

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Yup!  A brand spanking new Gooseberry Patch cookbook giveaway.  I’ll be giving away one copy of the new GP cookbook Game Day Fan Fare Cookbook.  The book is full of delicious recipes perfect for tailgating or sitting at home watching your favorite team!  Scroll down past the recipe for all the contest particulars!

I absolutely LOVE teriyaki burgers.  When we lived in Hawaii, I ordered them all the time in restaurants so I am a bit particular about my teri burgers.  That being said, I loved this recipe.  The flavor is out of this world good and it’s very easy to put together with no weird ingredients.

I did make the mayo/soy sauce mixture as directed in the recipe but I didn’t use it.  Mr. Meat Eater did and he gave it two thumbs up.  I run hot and cold on mayo-based sauces on my burgers so I just left it off.  We grilled pineapple slices from a can (you can use fresh) and added a slice to each burger.  I poured a little bottled low sodium teriyaki sauce in the hole in the pineapple slice.  If you like the Banzai burger at Red Robin, this one is very, very similar.  Just add lettuce and tomato if you want.

Teriyaki Burgers
Submitted by Connie McKone, Fort Atkinson, IA

1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tsp ground ginger
1/3 cup mayonnaise
2 lbs ground beef (I use 85%)
1/8 salt
1/8 pepper
6 hamburger buns, split ~ I toast on the grill

In a large bowl, stir together the soy, honey garlic, and ginger. Place 2 tbsps of this mixture in a small bowl and add the mayo and stir until well mixed and put in the fridge until ready to use.

Add the meat, salt and pepper to the large bowl with the rest of the sauce mixture and mix until well combined.

Shape into 6 patties. Press down in the middle of each burger to make a dent so that when they grill, they won’t get that annoying hump. Grill over medium heat until no pink remains in the middle.

Spread the mayo mixture on the bottom bun and top with a patty,

Makes 6 burgers.

GIVEAWAY

THIS GIVEAWAY HAS ENDED!

This giveaway will run for the next 10 days ~ 4/15 through midnight on 4/25.  I will pick a winner on 4/26 and notify the winner by email.

You can have 3 chances to win ~ if you can, please put your 3 answers in 3 separate posts:
1. Comment with your favorite sports team(s) or if you don’t like sports, say so ~ still counts
2. Like Gooseberry Patch’s Facebook Page If you already have, just say so ~ still counts.
3. Like A Recipe A Day on Facebook If you already have, just say so ~ still counts.

If you have any questions, contact me at girard.nancy at yahoo dot com.

To see other Early Bird Reviews and recipes from this cookbook (some of the giveaways on these blogs are over) ~ take a look at these blogs:
Old House Homestead
The Country Cook
Goodeness Gracious
Well Seasoned Life
Girl with Blog
Two Maids a Milking

Happy Cooking!

A NEW Gooseberry Patch Cookbook Giveaway + TWO Recipes!!

THIS GIVEAWAY HAS ENDED!!!

That’s right ~ a new Gooseberry Patch cookbook giveaway!

This giveaway is for the new Gooseberry Patch cookbook ~ Weeknight Dinners

This cookbook has a great set-up.  Each chapter is a day of the week and each day is a different type of meals with corresponding recipes:
Monday ~ Meatless Monday
Tuesday ~ Tex-Mex Night
Wednesday ~ Italian
Thursday ~ Comfort Food
Friday ~ Just for Fun

If you win, you can look for the recipe that I have in this cookbook!

The giveaway will run from today to February 14 at midnight. I will use random.org to choose the winner. To enter, comment with your favorite weeknight dinner. You must comment on this post to be in the giveaway. I will email the winner on February 15 and mail out the cookbook shortly after I hear from the winner. If you have any questions, email me at girard.nancy at yahoo dot com.

I chose two recipes that go together from the Tex-Mex chapter.  Mix-Your-Own Taco Spice and Fiesta Chicken Soft Tacos.  Both were excellent.  The spice mixture is a little spicy so if you like things less spicy, use less red pepper flakes or leave out altogether.  I also forgot to add the paprika to the spice mixture but didn’t miss it at all.   The tacos were very easy to make.  My only suggestion would be to cut the chicken in small cubes or strips before sauteing.

Mix-Your-Own Taco Spice

2 Tbsps chili powder
1 tbsps ground cumin
2 tsps salt
2 tsps pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp red pepper flakes

Mix all ingredients together in a small bowl. Store in a small covered jar. Makes about 1/3 cup.

COOK’S NOTE: I put the leftover mixture in a ziplock bag and put it in the freezer where I keep all my home-mixed rubs and spice mixtures.  Use right from the freezer.

Fiesta Chicken Soft Tacos

2 tbsps oil
1/2 onion, diced
1/2 green pepper, diced
2 to 3 garlic cloves, minced
1 lb boneless, skinless chicken, cubed
1 to 2 tbsps taco seasoning ~ I used 2 tbsps
1 1/2 cups chunky salsa
4-6 soft taco flour tortillas, warmed
Garnish with your favorite taco toppings

Heat oil in a skillet over medium heat. Add onion, green pepper and garlic; saute until tender being careful not to let the garlic burn. Add chicken and cook until chicken is no longer pink ~ about 5-8 minutes depending on size of chicken cubes. Stir in the taco seasoning and the salsa and simmer for 3 minutes.

To serve, spoon mixture onto tortillas. Garnish and fold the tortilla over.

Makes 4-6 soft tacos

Happy Cooking!

Quick and Easy Lemon Bars from 101 Farmhouse Favorites by Gooseberry Patch

The Gooseberry Patch Giveaway has now ended!

I have been so slow over the past couple of days that I haven’t even gotten to write a new post here.  It seems the colder it gets, the slower I get.

This recipe comes from Gooseberry Patch’s 101 Farmhouse Favorites ~

If you want a chance to win this awesome cookbook, please comment on the previous post ~ HERE!  Comment with your favorite comfort food and you’re entered to win!!  Reading through the comments makes me hungry!

Quick and Easy Lemon Bars was submitted by Lynda McCormick who I “met” on a message board on AOL years ago.  She is an awesome cook and I wish she would start her own blog because every recipe of hers that I have made has been wonderful!  Anyway, we lost touch when the message board went away but she found me on Facebook and have been back in touch since then.

This recipe is another of hers that I really like.  Super easy, very lemony, and great to make and take at the last minute.  I made half the pan sprinkled with coconut and half the pan sprinkled with chopped pecans.  I like the coconut better only because no one else in my family are big coconut eaters and I love it.  The bars are just delicious!

Quick and Easy Lemon Bars
Submitted by Lynda McCormick, Burkburnett, TX

16 oz pkg angel food cake mix
22 oz can lemon pie filling
Optional ~ chopped pecans, sweetened flaked coconut

Combine the dry cake mix and the pie filling in a large bowl; mix well.

Spread in a greased 15×10 jelly-roll pan; sprinkle with the chopped pecans or coconut, if desired.

Bake at 350º for 30 minutes.

Let cool and cut into bars.

Makes 24 to 30 bars depending on how you cut them.

Happy Cooking!

New Gooseberry Patch Cookbook Giveaway!

The Gooseberry Patch Giveaway has ended!

That’s right ~ a new giveaway!  This time the cookbook is 101 Farmhouse Favorites Cookbook ~

This cookbook is part of one of my favorite series of cookbooks ~ I love the pictures with every recipe.  This is an awesome cookbook!

After looking through the cookbook, I decided that I am going to be cooking from the dessert section most of the time.  The desserts look fabulous and as much as I would love to eat them all, I’ll be sending most to work with Mr. Meat Eater.

GIVEAWAY:  Everyone can have ONE chance to win.  All you have to do is comment on this post what your favorite comfort food is.  Comments on A Recipe A Day’s Facebook page DO NOT COUNT!  Comment here on this post ONE TIME and you are entered.  Easy peasey!  

The giveaway will run from today, 1/21 to 1/31.  On February 1, I use random.org to pick a winner.  I will contact that winner and as soon as I hear back, I will mail out the cookbook. 

Questions?  Email me girard.nancy at yahoo dot com.

I made this crisp yesterday and it is really easy and super delicious! The ingredients can be found all year long, too. I used more cinnamon than called for because I like it but otherwise I made it accordint to the recipe.

Super Berry Crisp
Submitted by Sandy Widdows, Tucson, AZ

21 oz can cherry pie filling
2 cups fresh blueberries
1/4 cup butter
1/3 cup old fashioned oats, uncooked
1/3 cup flour
1/4 cup brown sugar, packed
1 tsp sugar
1/4 tsp cinnamon

Pour pie filling in an ungreased 9″ pie plate. Fold in the washed and dried fresh blueberries.

Melt butter in a small bowl. add all the remaining ingredients and mix well. Drop on top of the berries making sure it is evenly spread out over the top. I used my hands for this ~ just easier than a spoon.

Bake at 350º for 35 minutes or until the topping is golden and fruit is bubbly.

Serve garnished with whipped cream if desired.

Makes 6-8 servings.

Happy Cooking!

Blueberry Oatmeal Crisp

Today is the last recipe I will be posting from Gooseberry Patch’s new cookbook.  If you would like to win a copy of this cookbook, please go to THIS POST and leave a comment, letting me know your favorite breakfast.  The giveaway will run until August 11 and I will remind you here and on Facebook and Twitter.

I love crisps and this one quickly became a favorite because it is not very sweet which I like.  I could really taste the blueberries and not the sugar.  It’s very easy to make.  I made it for dessert after dinner and put it in the oven while we were eating.

Blueberry Oatmeal Crisp
Submitted by Amy Bastian of Mifflinburg, PA

4 cups fresh blueberries, washed and dried
1 cup flour, divided
3/4 cup brown sugar, packed
3/4 cup long-cooking oats, uncooked
1/2 tsp cinnamon
1/4 tsp nutmeg
5 to 6 tbsp butter

Combine blueberries with 1/4 cup flour in a greased 11/7 baking pan and mix thoroughly.

In a bowl, combine the rest of the flour and the other ingredients except butter. Cut in the butter until coarse crumbs form. Sprinkle topping over the blueberries.

Bake at 350º for 25 minutes or until top is golden and blueberries are bubbly. I think mine took about 40 minutes.

Makes 6-8 servings.

Happy Cooking!

Cherry Turnovers

A very easy and delicious recipe from Gooseberry Patch’s new cookbook.  If you would like a chance to WIN a copy of this cookbook, please see THIS POST and comment with your favorite thing to have for breakfast!

This recipe was really easy.  I made them for dessert after dinner instead of for breakfast but Mr. Meat Eater had the leftovers the next day for breakfast.

I am not the greatest working with puff pastry.  I must do something wrong because it always looks so easy when others work with it.  Eventually I get it but I struggle with it.

Cherry Turnovers
Submitted by Lynda Robson of Boston, MA

1 (17 1/4 oz) pkg puff pastry, thawed
21 oz can cherry pie filling
1 cup powdered sugar
2 tbsp water ~ I used milk which I prefer

Unfold each puff pastry sheet and cut each sheet into four squares.

Divide pie filling among the 8 squares. I used a couple of tbsps for each turnover and had filling left over which I froze.

Brush edges of pastry with water and fold into triangles. Crimp edges with a fork. I didn’t brush the edges with water but I did crimp with a fork. Cut a small slit in the tops of the pastries with a sharp knife if desired.

Place the pastries on ungreased baking sheets and bake at 400º for 15 to 18 minutes until puffed and golden.

Let cool slightly.

Blend together the powdered sugar and water and drizzle over the tops of the warm turnovers.

Makes 8 turnovers.

Happy Cooking!

Fiesta Corn Tortilla Quiche

Another delicious recipe from the new Gooseberry Patch cookbook.  If you would like to enter for a chance to win this cookbook, please see THIS POST and comment on it and let me know your favorite breakfast.  There are some wonderful breakfast ideas in the comments!

This quiche was very good ~ in fact, Mr. Meat Eater ate about 2/3 of it…with hot sauce and extra jalapenos!

It’s really an easy recipe to make.  I used 6 corn tortillas because my pan was a little bigger than called for.  I also used regular sausage because I’m not a fan of sausage to begin with and I am really not a fan of hot sausage.

Fiesta Corn Tortilla Quiche
Submitted by Vickie of Gooseberry Patch

1 lb hot ground pork sausage
5 (6 in) corn tortillas
1 (4 oz) can chopped green chilies, drained
1 cup shredded cheddar
1 cup shredded Monterey Jack cheese
6 eggs, beaten
1/2 cup whipping cream
1/2 cup small curd cottage cheese

Brown sausage in a skillet over medium heat and drain.

Meanwhile arrange tortillas in a lightly greased 9″ pie plate, overlapping on the bottom and extending 1/2 inch over the edge of the plate.

Spoon sausage, chilies, and cheeses into tortilla-lined pie plate. In a bowl, beat together remaining ingredients and carefully pour over sausage mixture.

Bake uncovered at 375º for 45 minutes or until golden.

Cut into wedges to serve.

Makes 4 servings.

Happy Cooking!

Cinnamon Cream Cheese Squares

This is another yummy recipe from Gooseberry Patch’s new cookbook!  If you would like a chance to win a copy of this cookbook, please go to THIS POST and post in the comment section and let me know what your favorite thing to eat for breakfast is.  I get hungry every time I read through the comments!

I have been making these bars for a long time ~ 20 years at least.  They are one of our favorites ~ especially my son.  Since he moved away, I don’t make them much anymore so it was nice to see this recipe in the cookbook.

They are easy to make and I make mine just a touch different but these are very, very good.

Cinnamon Cream Cheese Squares
Submitted by Jody Geary from Rockland, MA

2 (8 oz) tubes crescent rolls
1 (8 oz) pkg cream cheese, softened ~ I use less fat
1 tsp vanilla
1/2 cup sugar
1/4 cup butter, melted
cinnamon and sugar mixed

Unroll one tube of crescent rolls in a 13×9 pan and stretch to fit if needed and pinch the seams together.

In a bowl, beat the cream cheese, vanilla, and sugar; spread over the rolls in the pan.

Top with the other tube of crescent rolls, carefully stretching and pinching the seams together as best you can.

Drizzle the melted butter over the top and sprinkle with the cinnamon/sugar mixture.

Bake at 350º for 30 minutes or until the bars are golden.

Store cooled bars in the refrigerator.

Makes 10-12 servings.

Happy Cooking!