|Intro Page||Intro Page Reverse|
Translate recipes into shopping lists in a flash!
|Jan 2013 Reverse||Feb 2013 Reverse|
|Cozy Morning Casserole
8 frozen shredded hashbrown patties
4 c. shredded Cheddar cheese
1 lb. cooked ham, cubed
1 c. milk
1/2 t. dry mustard
1/2 t. salt
Arrange hashbrown patties in a single layer in a greased 13"x9" baking pan. Sprinkle with cheese and ham set aside. Blend together eggs, milk, mustard and salt in a bowl pour over ham. Cover and bake at 350 degrees for one hour. Uncover and bake an additional 15 minutes.
Makes 8 servings
|Chocolate Covered Cherries
3 10-oz. jars maraschino cherries with stems, drained
3 T. margarine, softened
3 T. light corn syrup
2 c. powdered sugar
1 lb. melting chocolate, chopped
Drain cherries on paper towels for several hours. Combine margarine and corn syrup in a medium bowl stir inpowdered sugar. Shape 1/2 teaspoon mixture around each cherry chill for one hour, or until fi rm. Melt chocolate in a double boiler over low heat dip cherries into chocolate and Store in an airtight container allow candy to ripen one to two weeks so that liquid centers can develop.
Makes 4 to 5 dozen
|Mar 2013 Reverse||Apr 2013 Reverse|
|Broccoli Cheese Soup
2 10-oz. pkgs. frozen broccoli cuts, thawed
2 10-3/4 oz. cans cream of celery soup
2 c. half-and-half
8-oz. jar pasteurized process cheese sauce
2 cubes chicken bouillon
salt and pepper to taste
Mix together all ingredients in a slow cooker. Cover and cook on low setting for 5 to 6 hours.
Makes 6 servings
|Farmhouse Mac and Cheese
8-oz. pkg. elbow macaroni, cooked
16-oz. container cottage cheese
3/4 c. sour cream
1 to 2 c. shredded sharp Cheddar cheese
1 egg, beaten
1 t. salt
1/8 t. pepper
2 t. onion, grated
Garnish: Italian-fl avored dry bread crumbs, paprika and dried parsley
Combine all ingredients except garnish in a lightly greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 45 minutes. Garnish with bread crumbs, paprika and parsley.
Makes 6 servings
|May 2013 Reverse||June 2013 Reverse|
3 c. strawberries, sliced
2 T. sugar
1 sheet frozen puff pastry, thawed
3 c. frozen whipped topping, thawed
Garnish: powdered sugar
Toss strawberries with sugar set aside. Unfold pastry and cut into 3 strips along fold marks cut each strip into 3 squares. Place one inch apart on an ungreased baking sheet. Bake at 400 degrees for 15 minutes, or until golden. Let cool split each in half horizontally. Spread bottom layers with whipped topping spoon on strawberry mixture and replace pastry tops. Sprinkle with powdered sugar.
Makes 9 servings
1 lb. ground beef, browned and drained
15-1/2 oz. can mild or hot chili beans
15-1/2 oz. can kidney beans, drained and rinsed
16-oz. jar salsa
1-1/4 oz. pkg. chili seasoning mix
1/2 c. water
Garnish: shredded Cheddar cheese
Combine all ingredients except cheese in a large stockpot. Bring to a boil over medium heat reduce heat and simmer for 10 to 15 minutes. Sprinkle servings with cheese.
|July 2013 Reverse||Aug 2013 Reverse|
|Veggie Pizza Triangles
2 8-oz. tubes refrigerated crescent rolls
2 8-oz. pkgs. cream cheese, softened
3 T. mayonnaise
1/2 t. dried basil
1/4 t. garlic powder
1-1/2 c. chopped fresh vegetables (green and red pepper, carrots, broccoli)
2 T. salad seasoning
Press crescent rolls into an ungreased 15"x10" jelly-roll pan, sealing perforations. Bake at 350 degrees for 12 to 15 minutes, until golden cool. Combine cream cheese, mayonnaise, basil and garlic powder spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with salad seasoning. Cut into triangles. Serve immediately, or chill for up 24 hours.
Makes 24 servings
|Blue Ribbon Blueberry Pie
2-1/2 pts. blueberries
1 c. sugar
2 T. all-purpose flour
1/8 t. cinnamon
1 T. lemon juice
1/8 t. salt
2 9-inch pie crusts
2 to 3 T. butter
Mix together fi rst 6 ingredients. Line a 9" pie plate with one crust, fi ll with blueberry fi lling and dot with butter. To prepare a lattice top, roll out remaining crust and cut into long strips 1/2 inch in width. On top of fi lled pie, make an "X" with 2 strips in the center of the pie. Continue weaving strips, allowing space between strips in a basket weave pattern. When completed, trim edges and crimp the lattice with the bottom crust. Bake at 425 degrees for 20 minutes reduce heat to 350 degrees and bake an additional 40 to 55 minutes.
Makes 6 to 8 servings
|History Page||History Page Reverse|
Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born.
In 1992, we put together our very fi rst cookbook, compiled from hundreds of recipes shared by friends and customers!
Hard to believe it's been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, we've grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, we're best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers.
One thing's for sure, we couldn't have done it without our friends all across the country. Each year, we're honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether you've been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family!
Visit us online: www.gooseberrypatch.com
Since 1992, Gooseberry Patch has been publishing country cookbooks for every kitchen and for every meal of the day! Each title has hundreds of budget-friendly recipes, using ingredients you already have on hand in your pantry.
In addition, you'll find helpful tips and ideas on every page, along with our hand-drawn artwork and plenty of personality. Their lay-flat binding makes our cookbooks so easy to use... they're sure to become a fast favorite in your kitchen.
Send us your favorite recipe!
Or mail to:
|Sept 2013 Reverse||Oct 2013 Reverse|
|Apple Hand Pies
2 apples, cored, peeled and diced
1/3 c. sugar
1/2 t. cinnamon
2 c. all-purpose flour
1 t. salt
1/2 c. shortening
1/2 c. cold water
1 c. oil
Garnish: powdered sugar
Stir together apples, sugar and cinnamon in a saucepan. Cook over low heat for 8 to 10 minutes, until apples are tender. Remove from heat set aside. Combine fl our and salt cut in shortening. Stir in water to a dough consistency. Roll out on a fl oured surface to 1/8-inch thickness. Cut with a 6-inch round cookie cutter place one tablespoonful apple mixture in center of each circle. Sprinkle edges with water fold circles in half. Press around edges with a fork to seal set aside. Heat oil in a skillet over medium-high heat. Fry pies, a few at a time, for 2 to 3 minutes on each side, until golden. Drain on paper towels sprinkle with powdered sugar.
Makes 12 pies
|Pumpkin Ice Cream Sandwiches
18-1/4 oz. pkg. yellow cake mix
2 eggs, beaten
1/2 c. oil
1 T. cinnamon
1/2 gal. pumpkin ice cream, softened
Combine dry cake mix, eggs, oil and cinnamon in a large bowl mix well. Roll dough into walnut-size balls roll dough in cinnamon-sugar. Arrange on ungreased baking sheets and bake at 350 degrees for 8 to 10 minutes. Let cool for 2 minutes on sheets transfer to wire racks to cool completely. Spread 1/8 to 1/4 cup ice cream on bottom side of a cookie top with bottom side of another cookie to make a sandwich. Repeat with remaining cookies wrap individually in plastic wrap and freeze until firm.
Makes 18 ice cream sandwiches
|Nov 2013 Reverse||Dec 2013 Reverse|
|Farmer's Market Squash Casserole
5 yellow squash, chopped
2 T. butter
1/3 c. sugar
1 egg, beaten
1 sleeve saltine crackers, crushed
nutmeg & pepper to taste
Cover squash with water in a medium saucepan cook until tender. Drain. Add butter mash with a potato masher until almost smooth. Stir in sugar and egg. Add enough cracker crumbs to make a cornbread batter consistency. Pour into a greased 9" pie plate sprinkle with nutmeg and pepper. Bake at 350 degrees for 25 minutes, or until lightly golden.
|Fudgy Peppermint Dreams
4 1-oz. sqs. unsweetened baking chocolate, coarsely chopped
1/2 c. plus 2 T. butter, divided
4 eggs, divided
2 c. sugar
2 t. vanilla extract
1 c. all-purpose fl our
8-oz. pkg. cream cheese, softened
1 T. cornstarch
14-oz. can sweetened condensed milk
1 t. peppermint extract
few drops green food coloring
1 c. semi-sweet chocolate chips
1/2 c. whipping cream
Garnish: crushed peppermints
In a saucepan over low heat, melt baking chocolate with 1/2 cup butter stir until smooth. Let cool. In a large bowl, beat 3 eggs, sugar, vanilla and fl our add chocolate, blending well. Spread in a greased 13"x9" baking pan. Bake for 12 minutes at 350 degrees. Beat together cream cheese, remaining butter and cornstarch in a separate bowl until fl uffy. Gradually beat in milk, remaining egg, peppermint extract and coloring. Pour over baked chocolate layer bake for 30 minutes longer, or until set. Combine chips and cream in a small saucepan. Cook and stir over low heat until smooth. Spread over top sprinkle with peppermints. Chill until set cut into bars. Store covered in refrigerator.
Makes 2 to 3 dozen bars