Dreamsicle Fruit Dip & Giveaway

I struggle with getting my kids to eat healthy foods.  One way I have some success is by involving the kids in choosing foods, buying foods, and preparing foods. As I previewed The Best Homemade Kids' Snacks on the Planet by Laura Fuentes of Momables, I looked for recipes simple enough for the kids to help cook.

One of the lines from a recipe description rang true for me:

Truth be told, I came up with this easy recipe because sometimes calling it a pizza is a lot easier than getting my kids to eat fruit. 

I do this with my own children too-cookies, pizza, meatballs, and cake...the stuff my kids love. My kids enjoyed making the Blueberry Snack Cookie filled with rolled oats and ate a healthy serving of oatmeal which they ALWAYS refuse. Kids can need between 15-20 exposures to a new food before they readily eat it. Starting with oatmeal in a "cookie" works for us.

Fuentes's line about trying to associate something fun with a new recipe spoke to my teacher instincts. As I looked for easy, kid-friendly recipes to get the kids active in the kitchen, I started matching some of the recipes with well-known children's books.

• Italian Flag Bites with Strega Nona
• Crepes (there were tons of options for sweet or savory) with If You Give a Pig a Pancake 
• Ninja Turtle Nuggets with The Foolish Tortoise

I am taking this philosophy into my younger children's day care to do a lesson on "Keeping Cool in the Kitchen." I'll be pairing this Dreamsicle Fruit Dip with two great books: Gregory the Terrible Eater and Eating the Alphabet. Another hint Fuentes and Parents Magazine recommend is using dips as a way to increase kids' acceptance of fruits and vegetables.

COMMENT BELOW FOR A CHANCE TO WIN The Best Homemade Kids' Snacks on the Planet

INGREDIENTS:

• 6 ounces of vanilla Greek yogurt
• 4 ounces cream cheese, softened
• 1/2 cup frozen orange juice concentrate

DIRECTIONS:

1. In a medium bowl, mix yogurt, cream cheese, and orange juice concentrate. Mix until thoroughly combined.
2. Refrigerate until ready to serve.
3. Serve with fruit. 

DIFFICULTY: Easy

TIME: 10 minutes

SOURCE: The Best Homemade Kids' Snacks on the Planet

We are thrilled to be able to offer a lucky winner a copy of The Best Homemade Snacks on the Planet! To enter, just leave a comment in the comment section below.  The contest runs until 9pm August 2, 2015.

Homemade Sports Drink

As you might imagine, I have a plethora of cookbooks.  These days, I am trying to pare down rather than add to the collection; the internet (and this website!) have been great for that.  But when given the opportunity to preview the new book by Laura Fuentes (whose blog I have long followed), The Best Homemade Kids' Snacks on the Planet, I realized that this will most definitely be a new addition to the very few and specially selected books that stay in reach on my counter.

Within three days of receiving the book, I had made five of the over 200 recipes, including: Maple Cinnamon Dip (I shared with guests at a gathering with fruit and it was a huge hit), Blueberry Crumble (which disappeared seemingly instantly), Carrot and Zucchini Bars (my neighbor tried these and immediately asked for the recipe), and Baked Zucchini Bites (I thought they may make them until breakfast, but not a chance).

I have since made more (I can't wait to try the Chocolate Chia Seed Mousse next!) but so far, the recipe that I have made most often has been this Homemade Sports Drink.  I am a water drinker, but as I am training for a half marathon, I often need something more after a run on these hot summer days.  I am always reluctant to share store bought sports drinks with my kids, and have never been crazy about them myself, especially with the sugar content.  But there is no questioning the ingredients in this drink, especially when using my favorite Sea Salt from Sea Love!  This easy drink has been my go-to after nearly every run since I got the book in the mail; it is refreshing, thirst-quenching, and helps me to replenish those lost electrolytes.  Plus, it is perfect for my kids after a hard day of play or sports activities.

With super simple snack ideas, drinks, mini-meals, frozen delights, and many no bake recipes, this book is an awesome compilation of recipes that I can feel good about feeding my family.  When stuck in a rut for snack ideas, I now know where I will turn.  I am sure that you will absolutely love this book and we have an opportunity for you to win a copy!

COMMENT BELOW FOR A CHANCE TO WIN THE BEST HOMEMADE KIDS' SNACKS ON THE PLANET  We are sorry - this giveaway has ended.

INGREDIENTS:

• 3 cups cold water
• 1 cup pineapple juice
• 3/4 teaspoon sea salt (try Sea Love's!)
• 1/8 teaspoon baking soda

DIRECTIONS:

1. In a pitcher, combine water, pineapple juice, sea salt, and baking soda.
2. Refrigerate until cold.  Serve over ice.

Difficulty: Super easy

Time: less than 5 minutes, plus time to cool

Source: The Best Homemade Kids' Snacks on the Planet

We are thrilled to be able to offer a lucky winner a copy of The Best Homemade Snacks on the Planet! To enter, just leave a comment in the comment section below.  The contest runs until 9pm August 2, 2015.  We are sorry - this giveaway has ended.

Chicken Salad with Garbanzo Beans (and a giveaway!)

As runners, my husband and I are always trying to increase both our protein and fiber intake.  I add beans to anything I can.  I had read about making chicken salad with garbanzo beans so when Joyce and I were approached by Hampton Creek to sample its Just Mayo products I thought a chicken salad would be a great use.

I've made this recipe using both the garlic flavor and the chipotle; when I used the garlic version, I didn't bother adding any garlic salt.  Our family enjoyed this as a lunch on whole grain bread, but we also used leftovers as a high protein snack paired with whole grain crackers.

As I looked at the Hampton Creek website, I saw many great looking recipes; the Chiptole Carrot Salad is on my list for my next pot-luck.  I also started following their Pinterest pages; the board Game Day had some new ideas for the upcoming Super Bowl.  Check it out!


Hampton Creek would love to send a package of all four flavors of Just Mayo, plus a few bonuses, to one lucky winner.  To enter, just leave a comment in the comment section below. 

INGREDIENTS: 

• 15 oz can of garbanzo beans (or soaked beans)
• 2 chicken breasts, boiled and shredded
• 2 celery stalks, chopped finely
• 1 small onion, chopped finely
• 1/4 cup Just Mayo, chipotle
• 1/2 t garlic salt
• Lemon juice from 1/2 lemon (2 T)
• Dill pickle slices, chopped
• 1 T dill, minced
• pepper to taste

DIRECTIONS:

1. Add celery, onion, pickle slices, garbanzo beans lemon juice, and dill to chopper. Chop to fine consistency.
2. Add Just Mayo, garlic salt, and chicken. Mix well (my chopper is pretty large so I just add this to the chopper).
3. Refrigerate to chill. 
4. Serve on whole wheat bread, bagels, or crackers.
   
   
   
   

Difficulty: easy
Time:  20 minutes

Source: adapted a few recipes from Pinterest

Chipotle Queso Dip (and a giveaway!)

When we were contacted by Hampton Creek to try their products, we did a little research and immediately knew theirs was a company that we could get behind.  From their website: "Hampton Creek is a company dedicated to making it easy for good people to do the right thing. Whether you're a hip college student or a single mom raising two kids, everyone should be able to eat delicious food that's healthier, sustainable, and affordable."  We couldn't agree more.

Then we tried the Just Mayo - all four flavors (chipotle, garlic, siracha, and original) - and we were sold.  Amazing in dips and salads as well as on sandwiches, Hampton Creek's egg-free Just Mayo can't be beat.  (BTW - You may also want to know that they make egg-free cookie dough that you may want to eat right out of the jar - and could do so safely.)

I made this dip with the chipotle Just Mayo and everyone loved it at a recent gathering.  It makes quite a bit; if you aren't hosting a large gathering, you may want to halve this recipe.  But it is so good, you may be hoping for leftovers!

Hampton Creek would love to send a package of all four flavors of Just Mayo, plus a few bonuses, to one lucky winner.  To enter, just leave a comment in the comment section below.

(Just in case you want to try Just Mayo before you win it, check out where you can purchase it using their "Just Find It" page - I did.  It is available at our local Target, Walmart, and Whole Foods.)

INGREDIENTS:

• 2 blocks of cream cheese
• 1/2 cup of chopped onions (can be frozen)
• 1/2 cup of Just Mayo - chipotle flavor 
• 1 (16 ounce) package of shredded Mexican blend cheese - about 2 cups
• 1 (16 ounce )package of shredded parmesan cheese - about 2 cups

DIRECTIONS:

1. Unwrap cream cheese and place in microwaveable bowl.  Heat in microwave for 1 minute to soften.
2. Add chopped onions. (Using frozen onions will result in a slightly milder onion taste.)
3. Add mayo and the shredded cheeses.
4. Mix well with a fork until all ingredients are blended.  Spoon the mixture into a baking dish or pie pan. Use the back of a spoon to spread it out evenly in the pan.
5. Bake at 425 for 20 minutes or until the top is browning and bubbly.

DON'T FORGET TO ENTER THE JUST MAYO GIVEAWAY!

Hampton Creek would love to send a package of all four flavors of Just Mayo, plus a few bonuses, to one lucky winner.  To enter, just leave a comment in the comment section below.  The contest runs until 9 pm, Thursday, January 15. 

Difficulty: easy

Time: Prep 5-10 minutes; cook 20 minutes

Source:  adapted from several recipes, including one from www.recklessabandoncook.com

Lunchbox Meal # 2 and Bentgo Kids Giveaway

We are excited to share with you our first video clip!  You can get a peek inside our kitchens -  messes and all.  For your listening pleasure, our family dog, Marley, makes an appearance too.

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Lunchbox Meal #1 and Bentgo Kids Giveaway

We are excited to announce a new addition to our blog and thrilled to pair it with an awesome giveaway!  Family meals are important to both of us and so are healthy lunches for our kids.  While we don't make lunches everyday, we try to as often as we can.  We like to keep things easy and nutritious, and though the fancy lunches with cookie cutter shapes, food markers, and themes are awesome (and make us a bit jealous), we tend to lean more towards the simple side.  So, on occasion, we would like to share with you our simple packed lunches.

Recently, we were contacted by Bentgo to test out a new product that they are launching today - Bentgo Kids - a durable and leak-proof children's lunch box designed with kids ages 3-7 in mind.  We have tried it and it is a hit!  The age range is appropriate, as the lunchbox has compartments sized just right for kid-sized portions.  My nearly eight-year-old (?!) son needs a bit more than the Bentgo Kids can hold, but it is just right for my 5-year-old daughter.  She LOVES this lunchbox - it is easy for her to use, and everything has its own place.  Plus, it fits inside the canvas lunch bag that she picked out at the beginning of the school year that she is not willing to give up.  I love it, too, because it is so easy to use and to clean - just pop out the insert and throw it in the dishwasher (top rack).

We are thrilled to share with you our first lunchbox post - and that we have one of these great Bentgo Kids lunchboxes to giveaway to a lucky reader!  Just enter at the bottom of this post!

The Bentgo Kids fits nicely inside my daughter's lunch bag for easy carrying, but it would also fit easily inside her backpack.

 INSIDE THIS LUNCHBOX:

• 1/2 of a sandwich - turkey, salami, american cheese on whole wheat bread
• grapes
• carrots and cherry tomatoes
• ranch for dipping
• half of a package of Annie's Bunny Grahams

The Bentgo Kids lunchbox goes on pre-sale at www.bentgo.com TODAY (11/13/14)! Enter to win one below!!


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DIY Mother's Day and Giveaway

Mother's Day is seriously one of my favorite days of the year.  It is a day that I allow myself to completely enjoy the great things about being a mom - and completely ignore the bad.  I have no expectations of anyone doing anything for me; I make my day what I want it to be and anything else is the cherry on top.  Here are some of my suggestions for having your own awesome Mother's Day - and make sure you enter our giveaway (details at the bottom of this post) to make it that much sweeter!

1.  Make a decision to enjoy the day and not let things get to you (even if that means completely ignoring the bickering) - just for this one day.  That may be easier said than done at times, but for this one day, it can happen.  Just try to appreciate as much as you can, knowing how quickly things change.

2.  If you have someone to make you breakfast in the morning - awesome.  If you don't, do yourself the favor of throwing one of these make ahead breakfasts together the night before and you can enjoy the scents of a warm breakfast cooking in the morning without ever having to stand by a stove.

Overnight German Chocolate Oatmeal

Fruited Irish Oatmeal

French Toast Casserole

Breakfast Casserole

3.  Go through a baby book or old pictures and realize all you have accomplished as a mom and all the milestones you have been there to witness - from first baths and hair cuts to potty training to getting your kids to eat with utensils (most of the time).  Your kids will love walking down memory lane with you, too.

4.  Decide on something you want to do and do it.  Last year, I just wanted to be able to sit for a while and read a book and go to my favorite park to take a walk with my family.  I never understood until I was a mom myself why my own mom always wanted to mow the lawn on Mother's Day...we had a large yard and it was a riding mower and it took a while and no one was allowed to bother her.  Now, I get it.

5.  Refuse to clean or do laundry.  Just for this one day.

6.  Let your kids make you dessert...or make a memory and make it with them.  Then, maybe you can take it to your own mom to share.  Here are a couple to try that kids can lend a hand in making:

Eclair Dessert

Funfetti Cookies

7. Whether a Starbucks, a massage, a good book, or a do-it-yourself pedicure, give yourself a little treat.  Or better yet - win one!  See below for details on how to win one of these beautiful memory lockets, customized with your preference of plate and birthstones (and a cookbook charm, too!) from Sweet Boo Berry Pie!

GIVEAWAY DETAILS:

How to enter:  Go to our Facebook page or that of Sweet Boo Berry Pie and share any picture or link that strikes your fancy from either page.  Your name will appear in our Facebook notifications and will be automatically entered into the drawing.  Share as many of our pictures or links as you would like for more entries to the giveaway.  One lucky winner will be selected at random using Random.com.  This contest runs through May 15, 2014.

The prize:  The winner will receive one ball chain and one locket from those pictured above, as well as a face plate, cook book charm, and two birthstones.  (More charms and birthstones are available for purchase.)  The winner will be announced on our Facebook page and will be contacted through Facebook messenger.

Cranberry White Chocolate Orange Bars (AND Ocean Spray Giveaway!)

I love the flavors of fall - pumpkin and cranberries being two of my favorites. This month's edition of Costco Connection magazine actually showcases Ocean Spray cranberries. I buy lots of Craisins; we put them on salads and make bags for lunch boxes.  I never knew the idea of Craisins was an innovation finding a use for cranberry juice's byproduct -- hulls.  The hulls are reinfused with juice and dried to create the tasty snack.  (Sorry for the "How It's Made" aside...I love finding companies that work outside the box!)

Speaking of boxes, we were asked by Ocean Spray to sample and review the Concord Foods' Fresh Cranberry Bread Mix.  It is a seasonal item; only available during the cranberry harvest season which runs through December 31.  My family loved the bread; it was a nice surprise on a cold, Saturday morning. I used fresh cranberries, but if they weren't available, the box recommends soaking Craisins in warm water-I always have those on hand.

I chose to use 3 small seasonal loaf pans as I experimented with homemade gifts.  My extended family is growing to include fiancees and boyfriends; everyone comes to MY house and, I want to have something to give them.  The decorative pans filled with fresh cranberry bread, wrapped in clear cellophane tied with twine will dress up my holiday table while also making a tasty, inexpensive gift.

You really can't get any easier than following the directions on the box of Concord Foods' Cranberry Bread Mix for a yummy seasonal treat, but we also wanted to take advantage of the versatility of this mix and try something different.  I needed only a few extra ingredients, which I already had in my pantry, to make a dessert definitely worthy of a Thanksgiving buffet.

Both Ocean Spray and Concord Foods have additional recipes to include one of Mother Nature's super fruits, the cranberry, in your holiday desserts. Try this recipe for Cranberry White Chocolate Orange bars, and then enter to win a great gift from Ocean Spray!

ENTER BELOW TO WIN A BAG OF CRAISINS, A BOX OF CONCORD FOODS CRANBERRY BREAD MIX, AND A BRAND NEW CALPHALON LOAF PAN!

INGREDIENTS:

• 1 pkg Concord foods' Cranberry Bread Mix
• 1/2 cup water
• 1 egg
• 1 tsp freshly grated orange zest
• 1 cup Ocean Spray Cranberries, coarsely chopped, fresh or frozen
• 1 cup white chocolate chips
• 1/2 cup walnuts, coarsely chopped

GLAZE (Ingredients not pictured)

• 2 cups confectioners' sugar
• 3 tablespoons orange juice
• 1 tablespoon butter, softened
• 1/4 teaspoon freshly grated orange zest

DIRECTIONS:

1. Preheat oven to 350°F.  Spray a 9" x 13" baking pan with non-stick cooking spray; set aside.
2. In mixer bowl, combine Cranberry Bread Mix, water, egg and orange zest. Beat on medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
3. By hand, stir in cranberries, white chocolate chips, and pecans. Spread into prepared baking pan.
4. Bake for 20 to 25 minutes or until edges are lightly browned. Remove from oven and cool completely.
5. To make glaze: In mixer bowl combine all glaze ingredients. Beat at medium speed, scraping bowl often, until well mixed and creamy (1 to 2 minutes).
6. Spread glaze on top of cooled bars. 

Difficulty: Easy

Time: 10 minute prep time; 20-25 minutes baking time.

Source: Concord Foods

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Disclosure: We were contacted by Ocean Spray to sample and review these products

Easy One-Pot Chicken & Rice and Gooseberry Patch Giveaway

During my last few days of summer break, I worked through the "Quick and Easy" section of the new Gooseberry Patch cookbook 101 Stovetop Suppers.  I wanted to have some options when I just didn't have enough time to prepare the slow cooker  or have a ready casserole to throw in the oven. I need to have a few go-to recipes to keep me from the drive-thru while giving my kids a hot, quick meal.  This cookbook did not disappoint.  My family enjoyed the Sloppy Cowboys, Inside-Out Stuffed Pepper, Vegetable Quesadillas, and this Easy One-Pot Chicken & Rice. And, those recipes were only some in the "Quick and Easy" section; I didn't even work through the "Slowly Simmered" or "Serves a Crowd" sections yet!

I loved being able to open the spiral ring book and stand it up to follow the recipe without having to reopen the book a million times.  The recipes were easy to follow and kept me from turning on the oven. Jo Ann and Vickie now have a YouTube channel too!  I used it with my girls so they could help me in the kitchen.

ENTER TO WIN GOOSEBERRY PATCH'S 101 Stovetop Suppers

INGREDIENTS:

• 1 T. butter
• 2 10 oz. cans chicken, drained
• 1/2 cup chicken broth
• 15 oz. can mixed vegetables, partially drained
• salt and pepper to taste
• 2 t. garlic salt
• 2 cups instant rice, uncooked
• 1/2 to 3/4 cup boiling water, divided
• 1/4 to 1/3 cup honey mustard

DIRECTIONS:

1. Melt butter in skillet over medium-high heat.  Add chicken and cook until heated through.  
2. Stir in broth and vegetables with remaining juice.  Heat until boiling; add seasonings.
3. Stir in rice and 1/2 cup boiling water.  Cover and remove from heat; let stand 5 minutes, until almost all liquid has been absorbed.
4. If rice is not tender, stir in another 1/4 cup boiling water; cover and cook on medium heat until remaining liquid is absorbed.
5. Stir in mustard.
   
   
   
   

Difficulty: Easy

Time: 20 minutes

Source: Gooseberry Patch's 101 Stovetop Suppers, copyright 2013

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Pasta Trapanese

School has begun and fall is around the corner...and we are ready to give away another great Gooseberry Patch cookbook!  From Maryland Crabcakes to Too-Much-Zucchini Stovetop Dinner to Chocolate-Hazelnut Skillet Bars, 101 Stovetop Suppers has all the recipes you need to make a delicious meal (or dessert!) without ever having to heat up the oven.  To top it off, each recipe includes a mouth-watering, full-color photo.

This Pasta Trapanese recipe from the "Slowly Simmered" chapter was absolutely amazing.  We have been giving "Meatless Mondays" a try, and this fit the bill perfectly.  While I did have to stir the sauce every now and then as it was simmering, I felt as though it was a very simple dish to make with a big payoff - the fresh taste was awesome and my family loved it.  With a large variety of recipes in chapters called "Quick & Easy", "Slowly Simmered", and "Serves a Crowd,"  I am sure that your family will find a lot to love in this book, as well.

We are sorry; This giveaway is over.

 INGREDIENTS:

• 1 onion, chopped
• 2 cloves garlic, pressed (I finely diced)
• 1/4 cup olive oil
• 28 oz can whole Italian plum tomatoes, crushed
• 5 to 6 T fresh basil, chopped
• salt and pepper to taste
• 1/4 cup slivered almonds, toasted
• 12 oz package penne pasta, cooked
• grated Parmesan cheese (optional garnish)

DIRECTIONS:

1. In a skillet over medium heat, saute onion and garlic in oil.
2. Add tomatoes with juice, basil, salt and pepper.  Reduce heat and simmer, uncovered, for 30 minutes.  Stir in almonds.  Serve over cooked pasta, garnished with Parmesan cheese.

Difficulty: easy
Time: 35-40 minutes
Source: 101 Stovetop Suppers by Gooseberry Patch

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Backyard Barbecue Menu and Giveaway

If you haven't noticed by now, in addition to cooking, running, and spending time with our families, these two busy moms love to stretch our pennies.  Often, in our ingredients pictures, you will see off-brand, local, and store-brand products because they give us a great value without sacrificing quality.  One of the common brands you may notice us use is Essential Everyday, which is the store brand of our favorite local grocer - SHOP 'n SAVE.  Recently, SHOP 'n SAVE provided the two of us bags full of great products perfect for a backyard barbecue.  From paper products to marinades and condiments, these goodies make the perfect supplement to any picnic or barbecue, and using Essential Everyday products helps to save money so you can spend a little extra on the big items like meat and produce...and you have a chance to win the whole bag!

We love a great backyard barbecue, getting together with some friends, and eating on the deck.  We put together some ideas for a menu so that it might make it a little easier to plan one yourself.  We hope you enjoy our backyard barbecue menu, and if you are from the Pittsburgh area, make sure you enter to win this awesome bag of goodies from SHOP 'n SAVE at the bottom of this post!

Main Dish Options

• Hot dogs/sausages
• Burgers with a variety of cheeses and toppings
• Asian Pork Chops
• Marinated chicken  (There is a great herb and garlic marinade in the bag.  We recently threw some chicken thighs in a resealable bag with some of the marinade, left it in the refrigerator for a couple of hours, and grilled them.  Mmmmm.)

Side Dish Options

• Creamy Lemon Basil Potato Salad
• Cheesy Potatoes
• Gary's Famous Baked Beans
• Black Bean and Quinoa Toss
• Pasta Salad
• Tossed Salad
• Corn on the cob

Dessert Options

• Eclair Dessert
• Orange Cream Freezer Dessert
• Strawberry Pretzel Salad
• Brownies
• Watermelon

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Party Pepperoni Bread

These days, I feel pretty good about the variety of delicious meals that I am able to put on the table for my family.  Where I often feel as though I fall short is when I am entertaining or if I am asked to bring an appetizer to a party.  Sure, I have the old standbys that serve me well: taco dip, buffalo chicken dip, crab dip.  But, sometimes, the occasion calls for something a bit different.  Or maybe I just like a lot of variety.

That is when Gooseberry Patch's Game-Day Fan Fare comes in.  This book offers great ideas to use when planning appetizers, meals, or even desserts for a crowd.  I have made the Black Bean Salsa, which made a hefty amount (I split it and used it at two separate functions) and was super easy, and the Bubbly Tomato Bread, which took a bit more effort but was absolutely delicious, and this Party Pepperoni Bread.  Let's just say that this bread will definitely be making many, many more appearances at get-togethers that I attend or host.  When I took it to my Uncle's house for a Memorial Day party, it was met with rave reviews; I didn't even get a chance to set down the platter before it was half gone.

This giveaway has ended.  Congrats to our winner!

INGREDIENTS:

• 1/2 tsp shortening
• 1 lb loaf frozen bread dough
• 3/4 tsp dried parsley
• 3/4 tsp dried oregano
• 4 oz pkg sliced pepperoni
• 2 cups shredded mozzarella cheese

DIRECTIONS:

1. Spread shortening over frozen bread dough.  Let dough thaw and rise according to package directions.
2. Press dough onto a lightly greased 15" x 10" jelly-roll pan.  Sprinkle herbs over dough.  Top with pepperoni slices, leaving a 1/4 inch border around the edge; sprinkle with mozzarella cheese.
3. Roll up dough, starting at long edge; pinch seams together to seal.  Place seam-side down on a lightly greased baking sheet.  Poke multiple holes in bread with a knife tip to vent.
4. Bake at 350 degrees for 20 to 25 minutes, until golden.  Let stand 5 minutes before slicing.

Difficulty: easy

Time: there is the time to let the dough thaw and rise (about 7 hours for mine), so you have to plan ahead, but the actual time to make it is about 10 minutes prep and 20-25 minutes baking.

Source:  Gooseberry Patch's Game-Day Fan Fare, copyright 2012

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Black Forest Brownie Sundaes

I like to pretend I have it all together, but some weeks things just don't go your way. Honestly, I think I am recovering from a non-stop series of days. Last week was crazy with four track meets, a half marathon, a garage sale, and beautiful weather. The number of 4 AM wake-ups have taken their toll, and I only cooked once this week. I regretted signing up to donate a dessert to the Teacher Appreciation Luncheon that is tomorrow.   

It can be hard to find a way to volunteer at your child's school; this seemed easy, and I love to make desserts. Exhausted and commuting home, I started planning which bakery I'd be hitting up for some goodies to pass off as my own. Then, I remembered making this Gooseberry Patch dessert for my dad. All of the ingredients were easily in my house; no need to stop at the store. The brownies were so good that my family asked me if I made them from scratch (no one has EVER asked me that).  The finished product looks great. So, right now my oven is preheating to 350.

I love the easy "Blue-Ribbon Desserts" in  101 Farmhouse Favorites.  Since I am going to be fully back in the swing of things after a promised restful Mother's Day, I started my shopping list and meal plan; I'll definitely be making the "Luscious Angel Cupcakes". My husband is hopeful that I'll can make the "Amish Hot Pepper Rings" for him.  The photographs in 101 Farmhouse Favorites are what sold me on many of the recipes I tried.  Also, I liked the easy organization of the cookbook; the sections are color-coded on the edge of the page so you can flip through it quickly.

We are sorry, but our giveaway of 101 FARMHOUSE FAVORITES has ended. 

INGREDIENTS:

• 18-oz. package brownie mix
• 21-oz can cherry pie filling, divided
• 1/4 cup oil
• 2 eggs, beaten
• 1 1/4 cup semi-sweet chocolate chips
• Garnish-vanilla ice cream

DIRECTIONS:

1. In a large bowl, mix together dry brownie mix, one cup of pie filling, oil, and eggs.
2. Pour into greased 13 x 9 baking pan.  Bake at 350 degrees for 30 to 35 minutes, until firm.
3. Sprinkle hot brownies with chocolate chips; spread chips with a knife when melted.  Let cool; cut into squares.
4. Top with a scoop of ice cream and some of remaining pie filling.

Difficulty: Easy

Time:  10 minute prep; 35 minutes baking time

Source: Gooseberry Patch's 101 Farmhouse Favorites, copyright 2012

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Apple-Walnut Chicken Salad and Balsamic Apple Vinaigrette

Spring is finally here!  And so is our next Gooseberry Giveaway!!  We are thrilled to have the opportunity to review a new cookbook by Gooseberry, and - even better - to have one to give to one of you!  101 Farmhouse Favorites is a fantastic, full-color cookbook from Gooseberry's photo series.  I always love the opportunity to see an image of the final product before I attempt a new recipe, so I really appreciate the color photograph of each of the delicious looking recipes in the book.

101 Farmhouse Favorites is filled with great ideas for breakfast, lunch, dinner, and dessert, and even has an entire section called "Classic Country Canning," with recipes and instructions for even the most novice of canners (like me).  The salsa, pesto, and spaghetti sauce are on my "must-try" list from that chapter.  But as I dove into the book for the first time, the "Garden-fresh Soups and Salads" chapter is what really caught my eye.

From "Mommy's Pasta Fagioli" to "Best-Ever Spinach Salad," I couldn't decide where to begin!  In the end, I decided I had to share this delicious salad.  There is just something about an easy, homemade dressing, and this one is superb!  I also love having a great use for the rotisserie chicken leftovers that I tend to have.  Flavorful, refreshing, hearty, and crisp, this is a salad that I will make again and again.

WE ARE SORRY BUT OUR GIVEAWAY OF 101 FARMHOUSE FAVORITES HAS ENDED.

INGREDIENTS:

For the salad:

• 6 cups mixed field greens or baby greens
• 2 cups deli roast chicken, shredded
• 1/3 cup crumbled blue cheese
• 1/4 cup chopped walnuts, toasted
• 1 Fuji or Gala apple, cored and chopped

For the Balsamic Apple Vinaigrette:

• 2 Tbsp frozen apple juice concentrate
• 1 Tbsp cider vinegar
• 1 Tbsp white balsamic vinegar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/3 cup olive oil

DIRECTIONS:

1. In a large salad bowl, toss together all salad ingredients.
2. In a small bowl, whisk together all vinaigrette ingredients.  
3. Drizzle dressing over salad, tossing gently to coat.

Difficulty: easy

Time: 15-20 minutes

Source: Gooseberry Patch's 101 Farmhouse Favorites, Copyright 2012

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Stir-Crazy Cake

I have never been a baker, though I have gotten a bit more adventurous since my husband bought me a stand mixer for Christmas.  Still, even those adventures have been more of the cookie-type (and the occasional boxed cake mix).  In fact, never have I ever made a cake from scratch...until this unbelievable recipe that I will continue to make again and again.  Honestly, I was initially somewhat skeptical about this cake that not only doesn't require a mixer, but doesn't even require a bowl!  All of the ingredients are simple enough, and they are all combined in the very pan in which you bake the cake.  This cake is so moist and delicious that I was afraid that I was going to eat the whole thing myself - so I shared with my neighbor and my mother-in-law, who both gave it rave reviews as well.  Had I known that making a cake from scratch could be this easy, I would have done it long ago!

This recipe is one of the many delicious recipes that I made from Weeknight Dinners by Gooseberry Patch, which has quickly become one of my favorites.  For more of our reviews on this fantastic and family-friendly cookbook, please check out our posts for Italian Baked Chicken and Savory Onion Roasted Veggies, which also hail from Weeknight Dinners.

We are sorry, but the giveaway for this post has ended.

INGREDIENTS:

• 2-1/2 cups all-purpose flour
• 1-3/4 cups sugar, divided
• 1/2 cup baking cocoa
• 2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup oil
• 2 Tbsp vinegar
• 1 Tbsp vanilla extract
• 2 cups cold brewed coffee or water (I used cold instant decaf rather than brewing a pot of coffee) 
• 1/2 tsp. cinnamon

DIRECTIONS:

1. Preheat oven to 350.  Add flour, 1-1/2 cups of the sugar, cocoa, baking soda and salt to an ungreased 13"x9" metal baking pan.  Stir with a fork to mix.
2. Use a spoon to form 3 wells in the flour mixture.  Pour oil into one well, vinegar into one well, and vanilla into one well.  Pour cold coffee or water over all ingredients; stir quickly with fork until well mixed.  Do not beat.
3. Combine cinnamon and remaining 1/4 cup of sugar; sprinkle evenly over batter.  Bake for 35-40 minutes, until cake tests done with a toothpick.

Difficulty: I never knew making a cake from scratch could possibly be this easy

Time: 10 minutes prep; 35-40 baking
Source: Weeknight Dinners by Gooseberry Patch, copyright 2012

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