Posts tagged ‘Gooseberry Patch’
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.
THIS GIVEAWAY HAS ENDED!!!
That’s right ~ a new Gooseberry Patch cookbook giveaway!
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
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.
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.
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.
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.
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.
Another awesome recipe from the new Gooseberry Patch cookbook! If you would like to enter for a chance to win this cookbook, please go to THIS POST and enter by telling me your favorite breakfast! Good luck!
This coffee cake went over like gangbusters when I made it. Mr. Meat Eater and my DD and SIL loved it!
It’s super simple to make since it uses a cake mix. I made it thinking I had pumpkin pie spice but, of course, I didn’t so I just looked up a recipe on the internet and made my own. I didn’t keep the recipe so I don’t remember what it was but you’ll be able to find one if you need it.
Pumpkin Streusel Coffee Cake
Submitted by Victoria Mitchel of Gettysburg, PA
18 1/2 oz pkg yellow cake mix
1 cup canned pumpkin (NOT Pumpkin pie mix)
3 eggs, beaten
3 tbsp oil
1/3 cup water
1 tsp pumpkin pie spice
1 1/3 cup brown sugar, packed and divided
1 cup flour
1/2 cup butter, softened
In a bowl, combine dry cake mix, pumpkin, eggs, oil, water and pie spice. Pour half the batter into a greased 13×9 baking pan. Set aside remaining batter.
Mix together 1/3 cup brown sugar and 3/4 tsp cinnamon and sprinkle over the batter in the pan.
Carefully spread remaining batter over the cinnamon mixture.
Combine flour with remaining brown sugar, remaining cinnamon and butter and mix well. Spread evenly over the top.
Bake at 325º for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Makes 10-12 servings.
Another yummy recipe from the new Gooseberry Patch cookbook! To enter to win a copy of this cookbook, comment on THIS POST (click on the link) and tell me what your favorite thing for breakfast is! Your comment MUST be on the post linked!
OK, I didn’t use strawberry preserves ~ I used blueberry preserves because that is my favorite and I happen to love recipes that I can use my favorite ingredient and still be faithful to the recipe. These are great for breakfast or really any time of day!
I made half of the recipe and it is a little tricky to get the rolls folded correctly but otherwise are easy.
Quick Strawberry Cream Danish
Submitted by Beth Bundy of Long Prairie, MN
2 (8 oz) pkgs cream cheese, softened ~ I honestly think this is too much cream cheese but it’s your decision
1 egg, separated
1 tsp vanilla extract
1 tsp fresh lemon juice
1 tbsp flour
2 (8 oz) tubes crescent rolls
1/2 cup strawberry preserves ~ or your favorite preserves
Beat together the cream cheese, egg yolk, vanilla, lemon juice and flour.
Unroll and separate rolls; place a teaspoon of cream cheese mixture in the center of each triangle. Fold over the edges of the rolls, leaving center open.
Brush with beaten egg white and place on ungreased baking sheets.
Bake at 350º for 20 minutes. Remove from oven and cool slightly.
Top each with a teaspoon of preserves.
Makes 16 pastries.
THE GIVEAWAY HAS ENDED!!!
That’s right! A new Gooseberry Patch cookbook giveaway!
101 Breakfast and Brunch Recipes by Gooseberry Patch is an AWESOME cookbook ~ especially if you are a breakfast food lover like me. This series of cookbooks are my favorites because I LOVE cookbooks with photos and the photos in this book are great ~ they make me hungry which is always a good sign for a cookbook. More about the giveaway below!
Eggs Benedict is my all-time favorite breakfast meal and it’s what I order if I am having breakfast in a restaurant and I see it on the menu. It’s not something I make for myself because it takes time and some attention when poaching eggs ~ which I am not great at. I also make Hollandaise from a package (Knorr’s) because I just don’t want to be bothered.
This recipe is traditional and not hard to make ~ just take your time. The results are worth it!
Submitted by Diana Chaney from Olathe, KS
8 slices Canadian bacon
1 tsp lemon juice or vinegar
4 English muffins, split and toasted
3 tbsp butter, softened and divided
1 cup Hollandaise sauce, divided (use your own recipe or a package)
3 tbsp fresh chives, chopped
Brown the bacon in a skillet over medium heat.
Meanwhile, fill a large saucepan with 2 inches of water and lemon juice or vinegar; bring to a simmer. Crack each egg in a shallow bowl, one at a time and slip carefully in the simmering water. Poach for about 3 minutes, until whites are set and yolks are soft.
Remove eggs with a slotted spoon and let drain for a minute on paper towels.
Top each muffin half with one tsp butter, a piece of bacon, one egg, and a spoonful or two of Hollandaise. Sprinkle with chopped chives and serve at once.
Makes 4 servings.
THE GIVEAWAY HAS ENDED!!!! Now for the giveaway! All you have to do is leave a comment ON THIS POST telling me your favorite breakfast food. Very, very easy! The giveaway will be held from today ~ July 29~through midnight on August 11. I will pick a winner (using random.org) on August 12 and mail out the cookbook sometime within the next week. If you have any questions, shoot me an email.
Also ~ PLEASE do not click the box that says something like click for replies to this post because you will get bunches and I can’t turn them off for you!
At the present time, I am not adding anything to the A Recipe A Day facebook page since some people were having trouble with it. I don’t think it’s a problem on my end but I’m not going to add to it for the time being. I’ll be back there at the end of the summer.
I am extending the time this giveaway will end since I am so late getting this post out. The giveaway ends today AT 5 PM so please comment before then. I will pick a winner tomorrow morning!
These pepperoni rolls were wonderful! They were very easy to make. The recipe calls for the frozen bread dough but pizza dough would work, too. I thought I had shredded mozzarella like the recipe called for but I didn’t so I used sliced mozzarella which worked great. It was a bit harder to roll but it baked fine. Mr. Meat Eater loved them. I served with warmed Marinara.
Submitted by DeNean Miller, Valley Grove, WV
2 eggs, beaten
1 tsp dried parsley
1/2 tsp garlic salt
1 tsp dried oregano
1 cup grated Parmesan cheese
2 loaves frozen bread dough, thawed
1 )16 oz) pkg sliced pepperoni
1 (16 oz) pkg shredded mozzarella cheese
Marinara or pizza sauce, warmed, for dipping, optional
In a bowl, mix the eggs, seasonings, and Parmesan cheese and set aside.
Roll out first loaf into a rectangle on a floured surface and spread half of the egg mixture on top then layer with half the pepperoni and cheese. Roll up jelly roll style and place seam side down on an ungreased baking sheet.
Repeat with second loaf.
Bake at 350º for 20 to 30 minutes until golden.
Cool and cut into slices and serve with sauce.
Makes 18-20 slices.