Gooseberry Patch 101 Super-Easy Slow-Cooker Recipes

Once again I am sharing some amazing recipes from the newest cookbook from Gooseberry Patch. 101 Super-Easy Slow-Cooker Recipes is a wonderful cookbook for the busy family. With spring being here, we have a lot of things going on, getting our gardens ready, kids softball games, graduations. It's wonderful to have our slow-cooker already working for us while we are out and about enjoying our day. And "easy" is always a favorite word of mine when it comes to meal planning.

The first recipe I chose comes from Rogene Rogers of Bemidji, MN.
Apple -Glazed Pork Roast. This was delicious, and served with some steamed broccoli made the meal complete.

 

Apple-Glazed Pork Roast

 

 

4-lb. pork loin roast
salt and pepper to taste
6 apples, cored and quartered
1/4 cup apple juice
3 Tbsp. brown sugar, packed
1 tsp. ground ginger

 

Season roast on all sides with salt and pepper.
Place roast on a baking sheet and brown on both sides
under a broiler. Arrange apples in a slow-cooker;
top with roast. In a bowl, whisk together juice, brown
sugar and ginger; drizzle over roast. Cover and cook
on high for 6 hours, or until roast is no longer pink
in the center and apples are tender. Serves 8-10.

 

 

 

 

The next recipe I chose was from Gracie Smith of Vancouver, British Columbia. My daughter went for seconds, and then declared it her favorite. So, that means a lot to me as a mom!

 

Crockery Chicken Curry

 

 

1 1/2 lbs. boneless, skinless chicken thighs, cubed

2 carrots, peeled and sliced

1 onion, thinly sliced

2 Tbsp. cornstarch

4 tsp. curry powder

3/4 tsp. turmeric

salt and pepper to taste

1/2 head cauliflower, cut into flowerets

2 cloves garlic, minced

1/3 c. water

1-1/4 c. plain, non-fat yogurt

1/4 c. fresh cilantro, chopped

 

Combine chicken, carrots and onion in slow-cooker. In a small bowl, stir together cornstarch and seasonings. Sprinkle cornstarch mixture over chicken mixture; toss to coat well. Add cauliflower, garlic and water to slow-cooker. Cover and cook on low for 8 hours. Spoon one cup of juice from slow-cooker into a bowl; stir in  yogurt and cilantro. Stir yogurt mixture back into slow-cooker. Serves 6

 

 

 

My third choice came from Stephanie Westfall of Dallas, GA. Easy to put together, and with the colors from the peppers and tomatoes, it looks really nice plated up.

 

Perfect Pepper Steak

 

1-1/2 to 2 lbs. beef round steak, sliced into strips

15-oz. can diced tomatoes

1 to 2 green and/or red peppers ( I use one of each)

1 onion, chopped

4-oz. can sliced mushrooms, drained

1/4 cup salsa

cooked rice

 

Combine all ingredients except rice in a freezer-safe container. Refrigerate overnight, or freeze until ready to use.

 

To Cook:

 

Thaw beef mixture overnight in refrigerator if frozen; spoon into slow-cooker. Cover and cook on low setting for 6-8 hours. Serve over cooked rice. Makes 4-6 servings.

 

 

Giveaway!

Want to add this cookbook to your collection? It's easy to enter. Just post a comment here on this post, and for fun, tell me what is your favorite activity to keep you busy in the spring while your slow-cooker does your cooking for you? Make sure you leave an email address so I can get in touch with you! I don't want the winner to miss out on receiving their book!
Giveaway starts today, May 4. I'm going to pick a winner, using Random.org, on May 26 at 6 p.m.

Good Luck!!

 

 

 

 

 

 

 

Tortellini Broccoli Alfredo

 

Tortellini Broccoli Alfredo

 

2 16-oz. jars Alfredo sauce

1/2 cup water

20-oz. pkg. frozen cheese-filled tortellini

16-oz. pkg. frozen broccoli flowerets

 

In a bowl, stir together sauce and water. Layer ingredients in a slow-cooker as follows; 1/3 of sauce, all of the frozen tortellini, 1/3 of the sauce, all of the broccoli. Pour remaining sauce over the broccoli. Cover and cook on high for 3 hours, until heated through. Makes 8 servings.

 

 

Spring Has Sprung!

April Showers!

So glad that April is here! Even though we're still dealing with so-so weather, at least we are that much closer to spring-ish weather.

We are having heavy rains and some rumbles of thunder, which I LOVE! And I heard the spring peepers last night back at our pond.

Don't forget to check back on the blog post with the giveaway...  "Good-For-You Everyday Meals" I've got 2 cookbooks to give away!! And I'm working on another cookbook review for later this month!  A lot of yummy good stuff this spring!

Throw Back Thursday Pictures

I've seen a lot of TBT pictures posted on Facebook, and I've recently posted a few on my personal Facebook page. I love looking through old pictures, especially the really old black and white pictures that I found in my dads attic.

I'm going to share a few of my favorites.

My grandma, Lottie. This was around 1903.

 

 

My grandfather, Leo, made the local newspaper back in the 1930's.

 

 

My grandma, Lottie, with a cowboy hat. I thought this was so cute!!

 

 

 

 

 

Gooseberry Patch Good-For-You Everyday Meals

What better time than spring to think about healthy eating, especially when fresh fruits and vegetables are going to be in season?! Gooseberry Patch has released their newest cookbook, and I have to say it's a great addition to any cookbook collection! As a diabetic I like to find more healthy recipes, but they have to be tasty to satisfy my family.

Gooseberry Patch Good-For-You Everyday Meals has everything my family likes, from breakfast to desserts!

 

The first recipe I want to share is the recipe I submitted to GBP!

It's a favorite in our house, and I find myself making it often, especially when the fresh strawberries can be found at our local farmer's markets.

 

Healthy Strawberry Drink

 

2 cups fresh or frozen strawberries, hulled

2 cups fat-free milk

2/3 cup calorie-free powdered sweetener

5-7 ice cubes

 

Combine all ingredients in a blender; process until smooth. Pour into chilled glasses. Makes 4 servings.

 

 

 

Skillet Apples & Pork Chops

submitted by Devi McDonald of Visalia, CA

 

6 bone-in pork chops

salt and pepper to taste

1/4 cup butter, divided

3 to 4 Granny Smith apples, cored and thinly sliced

1 onion, thinly sliced

1/2 tsp. fresh thyme, chopped

1 c. lager-style beer or apple cider

 

Season pork chops with salt and pepper. Melt half of butter in a skillet over medium-high heat. Add pork chops to skillet; cook for 5 minutes. Turn chops over and cook for another 4 minutes, or until juices run clear. Drain; remove chops to a plate. Reduce heat to medium; add remaining butter, apples, onions and thyme to the skillet. (This really makes the kitchen smell YUMMY!) Cook for about 6 minutes, stirring occasionally; add beer or cider. Cook an additional 15 minutes, or until liquid  has reduced and thickened. Return chops to skillet; cover with apple mixture. Makes 6 servings.

 

 

 

 

Cranberry-Carrot Loaf

submitted by Diane Widmer of Blue Island, IL

 

2 cups all-purpose flour

3/4 cup sugar

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/2 cup carrot, peeled and shredded

1/3 cup low-fat sour cream

1/4 cup unsweetened applesauce

1/4 cup water

2 eggs, lightly beaten

1 cup frozen cranberries

 

Grease bottom of a 9"x5" loaf pan; set aside. In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, salt and cinnamon. Stir in carrot to coat. Make a well in the center of flour mixture; add sour cream, applesauce, water and eggs. Stir until combined. Slowly stir in cranberries. Spoon batter into pan. Bake on center rack at 350 degrees for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool loaf pan for 15 minutes. Remove to rack and cool completely. Makes one loaf, about 8 servings.

 

 

 

 

Peachy Fruit Sorbet

submitted by Zoe Bennett of Columbia, SC

 

1 peach, peeled, pitted and cubed

1 cup mango, peeled, pitted and cubed

1 ripe banana, peeled and mashed

2 Tbsp. water

1 Tbsp. lemon juice

 

Place fruit on a wax paper-lined baking sheet. Cover and freeze for about 2 hours, until completely frozen. Combine fruit, water and lemon juice in a food processor; process until smooth. Serve immediately, or spoon into a covered container and freeze up to 2 weeks. Makes 4 servings.

*Garnish with fruit slices.

 

 

 

Enter To Win!

 

The exciting news.... I have not one, but 2 copies of this newest cookbook from Gooseberry Patch!!

 

Leave a comment on this blog post or on our Facebook page, Down on the Farm, to enter for a chance to win! Share with your friends so they have a chance to try some yummy recipes, and maybe win a copy of this book!

 The Giveaway starts tonight, right now, and will be ending on April 15, at 9 p.m., lets make Tax Day fun! :)

 

 

 

 

 

Spring... maybe?

I really do think Mother Nature needs some help here in Ohio. But, the Robins seem to think spring is getting close!

 The purple crocus seems hopeful also. :)

 

 

And babies are the sure sign of spring here on the farm! <3 p="">

 

 

Ok, not a spring thing... but my daughter and I took a walk on an unusually warm day, and this is an abandoned house that sits across the road from us. I think it just looks neat.

 

Now... if only the weather would warm up, be sunny & see some daffodils blooming, I'll be happy!