Some Things You Should Know
Wednesday, December 14, 2011
Saturday, December 3, 2011
Wednesday, November 23, 2011
This is what I will be serving this Thanksgiving. There aren’t as many people this year so I won’t be making as many pies. BUMMER! LOL!
We also have to take my hubby and son’s gluten sensitivities into consideration too.
Roasted Turkey that was brined first. (I’ve never brined before so I hope it goes well!)
Roasted Brussels Sprouts ( I heard that even people that don’t like brussel sprouts liked this recipe and I’m counting on it. LOL!)
Kicked Up Mashed Potatoes
Pumpkin Pie (Made by my BFF)
Chocolate Cream Pie (I might have to make two.)
Have a Happy Thanksgiving everyone!
Sunday, October 23, 2011
Thursday, October 13, 2011
Wednesday, October 12, 2011
Saturday, October 8, 2011
Sunday, August 14, 2011
I had the pleasure of reviewing the latest and greatest Gooseberry Patch cookbook
101 Hearty Recipes
This is one of the many recipes I have tried and that our family loved.
1 c. water
3/4 c. catsup
2 TBS. brown sugar, packed
1 onion, chopped
2 TBS. mustard
1TBS. chili powder
2 tsp. salt
1 tsp. pepper
2lbs. lean ground beef
12 sandwich buns, split
In a large saucepan, mix all ingredients except beef and buns. Bring to a boil over medium heat. Add uncooked beef; simmer for 30 minutes. Spoon onto buns.
Makes 12 servings
You can find this and many more yummy recipes in this cookbook!
Thursday, May 26, 2011
This was the recipe that got the most votes when I was doing my Gooseberry Patch book giveaway.
1 lb. ground beef, browned and drained
10 3/4 oz. can tomato soup
1 c. salsa
1/2 c. milk
8 1/2 oz. can peas and carrots, drained (I used frozen)
7 6-inch corn tortillas, cut into 1-inch squares
1 1/2 tsp. chili powder
1 c. shredded cheddar cheese, divided
Combine all ingredients except 1/2 cup cheese; spread in a 2-quart casserole dish sprayed with non-stick vegetable spray, Cover and bake at 400 degrees for 30 minutes, or until hot. Sprinkle with remaining cheese; let stand until cheese melts. Makes 4 servings.
Because there are 5 of us I adjusted the measurements a little on my own and you can too. But this is the recipe straight out of the book. Everyone in the family really liked it. I’ll be making it again.
If you are still interested in the other recipes, you can find them in this Gooseberry Patch book:
Wednesday, May 25, 2011
- 3/4 cup sugar (or coconut sugar)
- 1 cup water
- 1 cup lemon juice
- 3 to 4 cups cold water (to dilute)
Monday, May 16, 2011
With permission from Gooseberry Patch I give you yet another YUMMY recipe. Enjoy!
Our family LOVED this cake. So simple and easy. I had to use a gluten free cake mix and adjust some measurements because of that but it still came out yummy. Below is the original recipe, no changes made.
18-1/2 oz. pkg. white cake mix
2-1/4 oz. cup root beer, chilled and divided
1/4 c. oil
2 eggs, beaten
1 env. whipped topping mix ( I used heaving whipping cream)
In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat until well blended. Pour into a greased 13”x9” baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. In a medium bowl, with an electric mixer on high speed, beat whipped topping mix and remaining root beer until soft peaks form; frost cake. Makes 24 servings.
This recipe is from
Here’s another recipe from Gooseberry Patch’s new book 101 Easy Everyday Recipes. Be sure to look for the giveaway on my main blog. Enjoy!
I love a recipe that is cooked all in one pan! Makes it so easy!
1lb. ground beef
1 onion, chopped
14.5 oz. can beef broth
2/3 c. water
1 c. long-cooking rice, uncooked
1/2 tsp. dry mustard
1 green pepper, chopped
1 tomato, chopped
1 c. shredded Pepper Jack cheese
Brown ground beef and onion in a large skillet over medium heat; drain. Stir in broth, water, rice and dry mustard; bring to boil. Reduce heat; simmer, uncovered, until liquid is absorbed, about 25 minutes. Stir in green pepper and tomato; sprinkle cheese over top. Cover and remove from heat. Let stand for 2 to 3 minutes, until cheese melts. Serves 4-6.
This recipe comes from:
I’m getting ready for another giveaway on my main blog and Gooseberry Patch is generously letting me post the recipes that I’ve tried, to share with you.
This recipe woke me up in the middle of the night because it smelled so good cooking! So beware, you may lose sleep. LOL!
32 oz. pkg. frozen shredded hashbrowns
1 lb. ground pork sausage, browned and drained ( I used homemade turkey sausage)
1 onion, diced
1 green pepper, diced
1-1/2 c. shredded Cheddar cheese (Try with Pepper Jack for an added kick)
1 doz. eggs, beaten
1 c. milk
1 tsp. salt
1 tsp. pepper
Place 1/3 each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours. Serves 8.
Oh By the way. This recipe comes from this book that I’ll be giving away this week.
Friday, April 29, 2011
You seriously would never know these were gluten free. They were so delicious. Even if I didn’t have to make them this way I probably would. They also seem to be a bit easier to make.
4 Tablespoons butter, softened
1/2 cup whole cane sugar
1 cup coconut milk, slightly warmed (Note: Not coconut milk from the can. I use So Delicious Coconut Milk. It’s in the refrigerator section by the half gallon milks. However you could use regular milk.)
1/2 cup coconut oil
2 teaspoons vanilla
1 cup sorghum flour
1/2 cup brown rice flour
1 1/2 cups arrowroot flour/starch (I actually combined the arrowroot with tapioca starch.)
1/2 teaspoon baking soda
4 teaspoons baking powder (aluminum free)
4 teaspoons xanthan gun
1 teaspoon sea salt
2 1/2 teaspoons rapid rise yeast
1/2 cup whole cane sugar
1 Tablespoon cinnamon
Combine them in a small bowl.
3/4 cup powdered sugar (I put mine in a coffee grinder and grind it till really fine.)
1 teaspoon vanilla
milk for consistency
4 oz cream cheese (softened)
Preheat oven to 375 degrees.
Combine butter and sugar with a mixer on medium speed until well mixed. Add in the milk, coconut oil, eggs, , and vanilla. In a separate bowl, combine all dry ingredients and add to the wet mixture, start on low and then beat on high until no lumps remain. The dough should resemble a bread dough at this point, but will be slightly soft and wet.(Approx. 1 min.) You should be able to touch it with your fingers, leave an indentation, but not have it stick to you.
Lay 2 pieces of plastic wrap on your workspace making sure to overlap by a couple of inches. Place 1/2 of the dough onto it and cover with another layer of wrap. Roll the dough out between the layers of wrap with a rolling pin until it reaches about 12 inches by 12 inches square in size. Or in my case a nice roundish circle! Take the top layer of wrap off.
Sprinkle 1/4 cup of sugar cinnamon mixture over the dough.
To roll, lift the edge of the wrap and help the dough roll over itself. Try to get it as tight as you can.
Using a sharp knife, slice the dough into eight even pieces and place into a buttered 9×13 pan; Repeat with the second half of the dough.
Bake for 20 minutes.
While your rolls are cooling make your icing. Combine your sugar, vanilla, and milk; mix well. Add your softened cream cheese. If to thick add a bit more milk. This should be pourable icing.
Pour icing over cinnamon rolls while they are still hot.
Monday, March 21, 2011
This is THE best meatloaf recipe I've ever made. I tweaked it to suit our tastes and found perfection. YUM!
1-7 oz. can of Chipotle Peppers in Adobe sauce
1/2 c. finely chopped onion
1/2 c. chopped cilantro
1/2 c. regular oats
1/4 c. tomato sauce
1/4 c. chopped fresh parsley
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. black pepper
2 garlic cloves, minced
2 large eggs
2 lbs. of ground turkey
Preheat oven to 350°.
To prepare meat loaf, remove 1-2 chipotle chiles and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chiles. Combine chile, adobo sauce, onion, through to the ground turkey in a large bowl, stirring to combine. Place turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.
To prepare topping, combine 1/4 cup tomato sauce, ketchup, and hot sauce in a small bowl; brush mixture evenly over meat loaf. Cover and bake an additional 30 minutes or until thermometer registers 160°. Let stand 10 minutes before slicing.
Goes well with garlic mashed potatoes and a salad.
Monday, February 28, 2011
Here is the latest recipe from the recently reviewed book
Click here to enter in that giveaway.
My kids really liked this and it’s kind of why I chose it. They love hot dogs so I knew they would eat it up. It reminds me of the corn chowder I make but with hot dogs added. Very kid friendly.
16 oz. package of beef hot dogs, sliced ( I used organic hot dogs)
6 c. potatoes, peeled and cubed
1 onion, diced
2 15-1/4 oz cans of corn. (I used one regular and one cream style)
3 TBS butter
salt and pepper to taste
13 oz can evaporated milk
In a slow cooker, combine all ingredients except the evaporated milk. Cover and cook on high setting for 3 hours and 40 minutes. Stir in evaporated milk. (I ended up adding some half and half to it as well.) Cover and cook an additional 20 minutes before serving. Garnish portions with a sprinkle of seasoned salt, if desired. Serves 4 to 6.
I thought it would be fun to actually have it sitting out on the porch to cool. LOL!
Here is another recipe from the recently reviewed copy of
Click here for your chance to win a copy of this cookbook.
This recipe was good. The kids especially loved it.
1 lb. melting chocolate, chopped (I used chocolate chips)
1/4 cup creamy peanut butter
12 to 16 cups of salted popped popcorn
1-1/2 cups salted peanuts
1-1/2 cups of crispy rice cereal
Place chocolate in a microwave-safe bowl. (I cooked it over low heat on the stove.) Microwave on high for one minute;stir. Add peanut butter; microwave an additional one to 2 minutes, until chocolate is completely melted. Stir mixture until creamy. Place popcorn in a large bowl or roasting pan; drizzle half the chocolate mixture over popcorn and stir. Sprinkle in peanuts and cereal, stirring to mix well. Pour remaining chocolate mixture over all; stir gently to coat. Spread onto parchment paper lined baking sheets. Put on a cool porch or in the refrigerator until chocolate is hardened. Break up any large pieces before serving. Store in an airtight container. Makes about 16 to 20 cups.
Gooseberry Patch has once again said I could post the recipes that I tried while reviewing their new book Mom’s Best Recipes.
This recipe was so easy and so yummy.
12 Thin Slices Deli Ham (I used Applegate Smoked Turkey)
3/4 shredded Gruyere Cheese
1 dozen eggs
salt and pepper to taste
1 cup half and half
2 TBS. grated Parmesan cheese
Spray a muffin tin with non-stick spray. Line each muffin cup with a slice of ham folded in half. Top each ham slice with one tablespoon Gruyere cheese, and egg cracked into the cup, a sprinkle of salt and pepper, one tablespoon half and half and 1/2 teaspoon Parmesan cheese. Place muffin tin on a baking sheet. Bake at 450 degrees for 15 minutes, until eggs are set. Allow baked eggs to cook for several minutes before removing them from the muffin tin. Makes one dozen.
Now you don’t have to make 12 if there are only 2 of you. Just adjust the recipe to suit your needs and enjoy!
Tuesday, February 15, 2011
Monday, January 17, 2011
SATURDAY- Turkey Chili with jalapeno cornbread
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