A few of our girls.

 

 

 

 

Mom Knows Best Cookbook~ Review & Giveaway!

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.

 

Turkey-Broccoli Casserole

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.

 

 

 

Would you like a copy of this cookbook?

I have one that I am giving away!

 

Leave a comment on here, or go to our Facebook page https://www.facebook.com/pages/Down-on-the-Farm/114521021958455?ref=hl

 

Share this blog post on your facebook page also, so your friends have a chance to win!

 

Please leave your email and name in your comment, so that I can contact you if you are chosen. :)

 

Giveaway will begin today, March 24 and I will select a winner randomly on April 24 at 9:00 p.m.

 

When you leave a comment, let me know, what was your favorite recipe you remember your mom making?

 

 





Birds of a Feather....

The birds that come to my feeders make winter so much more bearable for me. I'm a spring, summer and fall person.

I've been practicing with my new camera, and thankful the birds cooperate, most of the time. Ok, some of the time...more like I take 100 pictures to get maybe one or two good ones. I'm thankful we now have digital cameras. But, when I happen to get that one picture that turns out the way I think it should, makes sitting out in the cold, patiently waiting, worth it. :)

 

Black Capped Chickadee

 

Tufted Titmouse

Male Cardinal

 

Tufted Titmouse

 

 

Downy Woodpecker

Downy Woodpecker and Tufted Titmouse

White Crowned Sparrow

Slow-Cooker Christmas Favorites ~ Recipes & Giveaway!!

 

Just in the "Nick" of time for the holidays!! The newest Christmas cookbook from Gooseberry Patch, full of recipes that will cook in your slow-cooker while you are out shopping, wrapping gifts and visiting with family and friends.

I love using my slow-cookers, so this review is perfect for me!

Easy Cheesy Chili Dogs

submitted by: Teri Lindquist of Gurnee, IL

 

1 lb. hot dogs

15-oz. can chili

15-oz. can black beans, drained

10-3/4 oz. can Cheddar cheese soup

4-oz. can diced green chilies, drained

8-10 hot dog buns, split

Optional: chopped tomato, diced onion, sour cream

 

Place hot dogs in a slow-cooker; set aside. In a bowl, stir together chili, beans, soup and chilies; spoon over hot dogs. Cover and cook on low setting for about 2 hours, stirring occasionally, until hot and bubbly. Serve hot dogs and sauce on buns, adding toppings as desired. Makes 8 to 10 servings.

 

 

 

 

Hearty Chicken Noodle Soup

submitted by: Elizabeth Watts of Nowata, OK

 

2 boneless, skinless chicken breasts

32-oz. container chicken broth

3 cups water, divided

1 cup celery, chopped

3 carrots, peeled and thinly sliced

2 Tbsp. fresh parsley, chopped

1 bay leaf

1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/4 tsp. poultry seasoning

1 tsp. salt

1/4 tsp. pepper

2 10-3/4 oz. cans cream of chicken noodle soup

3 cups wide egg noodles, uncooked

 

Put chicken in large slow cooker; pour in broth and 2 cups water. Add  vegetables and seasonings; stir. Mix chicken soup and remaining water in a bowl; stir into mixture in slow cooker. Cover and cook on low settings for 6-8 hours, until chicken is tender. Discard bay leaf. Remove chicken and shred with two forks; return chicken to slow cooker. Stir in uncooked noodles. Cover and cook for one hour longer. Let stand 10 minutes  before serving.

 

 

 

 

 

Cheesy Chicken Ranch Nachos

submitted by: Melissa Flasck of Sterling Heights, MI

 

1-1/2 lbs. boneless, skinless chicken breast or thighs

2 10-3/4 oz. cans Cheddar cheese soup

1-1/2 cup chicken broth

1 cup salsa

15-1/4 can corn*

tortilla chips

Garnish: ranch salad dressing

Optional: extra salsa or hot pepper sauce

 

Place chicken in a slow cooker; top with soup and salsa. Cover and cook on low setting for 8 hours, on high setting for 4 hours. Add corn in the last 30 minutes of cooking. Shred chicken with  two forks and return to slow cooker. To serve, cover dinner plates with tortilla chips; ladle chicken mixture over chips and drizzle with salad dressing. Top with salsa or hot sauce, if desired. Serves 4.

 

 

 

 

You can win a copy of Slow-Cooker Christmas Favorites!

Leave a comment on this blog post, tell me, what is it that you look forward to most this Christmas season? I look forward to baking some cookies with my daughter and decorating.

 

Make sure you leave an email address so that I can contact you if you are chosen!

 

Giveaway starts today, November 20 and ends December 18th at 9:00 p.m.

 

Good Luck!!

 

 

 

 

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.....