Gooseberry Patch

Rounding Up Memorial Day Recipes!

This weekend will bring the unofficial kickoff of summertime and while we're celebrating and remembering heroes in our families, we know that you'll be doing the same...and enjoying something yummy to eat too! Whether you're headed to a hometown parade, celebrating with a backyard cookout or gathering for a picnic in the park, we'd love to hear what's on your menu.

So tell us...

What are your favorite MEMORIAL DAY recipes?
Share 'em all in today's Recipe Round-Up!

 

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Picnic-perfect, this recipe from Everyday Simple Suppers is a fruity twist on chicken salad...made with turkey and plenty of crunch!

 

Apricot-Cashew Salad Sandwiches
Thanks to Rhonda Reeder from Ellicott City, Maryland, who shared this family-favorite recipe with us. 

2 c. cooked turkey, diced
1 Granny Smith apple, peeled, cored and diced
1 c. celery, chopped
1/4 c. dried apricots, finely chopped
1/4 c. cashews, chopped
1/2 c. mayonnaise
1/4 c. sour cream
2 T. apricot preserves
1/4 t. ground ginger
1/8 t. nutmeg
1/8. pepper
8 slices sandwich bread
4 lettuce leaves

Toss together turkey, apple, celery, apricots and cashews in a large bowl set aside. Whisk together mayonnaise, sour cream, preserves, ginger, nutmeg and pepper in a separate bowl; spoon over turkey mixture and fold in until well blended. Spoon evenly onto 4 slices of bread. Top with lettuce leaf and remaining bread slices. Makes 4 sandwiches.

Click here for a printable version of this recipe.

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 Even if you don't have a blog, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

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Fresh & Fast Dessert from our Guest Blogger!

Today, our Gooseberry Patch Guest Blogger series
continues...thanks for stopping by!

Heather Tallman is the voice behind Basilmomma and Around the Kitchen Sink Radio Show. Today she's sharing a family-favorite dessert and this guest post is a sneak peek into an upcoming cookbook, where it'll be published. Thanks for sharing it, Heather...tell us more about it!

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Hi, I'm Heather and I'm so happy to be guest blogging today! Loving the Gooseberry Patch name is a family affair. My son Jacob has his own collection of cookbooks and is currently helping me review one of Gooseberry Patch's new titles...stay tuned for a cookbook review coming soon!

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I don't know about you but every time I hear "peanut butter..jelly" I hear my 2 sons sing that irritatingly cute song by the same title.

There are 2 that they sing all of the time because they think they are cute (well..they are :) and last night was no exception. I told them what I was making for dessert and they serenaded me as I cut up strawberries.

This dessert is pretty easy and I mean that. If you can use a mixer and you are patient when the bar is cooling, you will have no problems. Let the butter come to room temperature too...that really helps.

The bar base is similar to a peanut butter cookie bar. I have used chunky peanut butter and I don't like it quite as well. I also mix in 2 tablespoons of milled flax seed to boost the nutrition, as well as use reduced sugar (or homemade if I have it) jam or preserves. I really think if you go full sugar, it might be a little too sweet, but that is just my opinion.

I have made this 7 times so far, and my biggest suggestions would be to spray a little Pam on the foil that lines your pan and let the bars COMPLETELY COOL in the dish before you try to take them out.

I also like to zest a little lime over the top when it is finished but I didn't have one on hand today. :)

 

Strawberry Bars

3/4 C unsalted butter at room temperature
3/4 C peanut butter
1 C packed light brown sugar
1/2 C granulated sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla
2 1/4 C all purpose flour
1/2 C strawberry jam
4 C sliced strawberries

Preheat oven to 350 degrees and line a 13x9x2 baking pan with foil. Lightly spray with Pam. In a large bowl, beat butter and peanut butter.

Beat in sugars, baking powder and salt until combined. Add eggs and vanilla, beat until combined. Beat in as much flour as you can with mixer then use a spatula. Batter will be thick.

Spread batter in pan and smooth out. Bake 25 minutes or until lightly browned. Cool completely in pan before inverting onto a serving dish. Spread jam over the top evenly.

Lastly, add a layer of sliced strawberries and the lime zest, if you like.

 

I also like to add this topping to cooled peanut butter cookies.
Always a hit with my kids...hope you enjoy it! :)

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Special Kindle Offer: $1.99 Cookbook!

Mom's Very Best Recipes
-- Kindle eBook just $1.99 on Amazon only! --

 

We're honored to have Amazon select the Kindle version of our
bestselling cookbook to feature at this special price.

We're not sure how long it'll last, so get it while you can!  

Click here to download to your Kindle!

 

Don't have a Kindle? That's okay...you can still get a copy!
Download the free Kindle app from Amazon and
it's like having one in your computer or smartphone!

 

Here's a sample recipe from the cookbook...enjoy! 

Butter Rum Muffins
Diana Krol from Nickerson, Kansas, shared this recipe with us. She writes, "My grandson, Kanon, loves this breakfast treat...I think you will too!"

2/3 c. butter, softened
1-1/3 c. sugar
4 eggs, beaten
2 T. baking powder
1/4 t. salt
1 t. butter flavoring
1 t. rum extract
2 c. milk
4 c. all-purpose flour
12-oz. pkg. butterscotch chips

In a large bowl, blend together butter, sugar and eggs. Mix in baking powder, salt and flavorings. Alternately mix in milk and flour; fold in chips. Divide evenly into greased muffin cups, filling 2/3 full. Bake at 350 degrees for 15 to 20 minutes, until a toothpick tests done. Makes 3 dozen.

 

Download Mom's Very Best Recipes now!

 

Note: This is one of our earlier eBooks and, while it doesn't have a Table of Contents as our later titles do, it does have a clickable index in the back to make finding recipes easier.

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Rounding Up Sizzling Skillet Recipes!

With the seasoning just perfect after years of use, Vickie's loves her cast-iron skillet, handed down from her mom. It's her go-to for making Sunday breakfast, sizzling pork chops and even pizza! Whether you use an heirloom like Vickie's, have seasoned your own cast-iron skillet or just love a good skillet meal, this week's Recipe Round-Up is for you!

So tell us...

What are your favorite CAST-IRON SKILLET recipes?
Share 'em all in today's Recipe Round-Up!

 (Don't have a cast-iron skillet recipe?
That's okay...any skillet meal is welcome!)

 

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Filled with sausage, mushrooms, pepperoni and plenty of cheese, this deep-dish pizza has an amazing crust...the secret is baking it in a cast-iron skillet! Vickie shares her secret to using cast iron, and handy tips on how to keep it clean and well seasoned.

 

Deep-Dish Skillet Pizza
Shared by Linda Kilgore from Kittanning, Pennsylvania,
this recipe appears in our cookbook, Rush-Hour Recipes.

1 loaf frozen bread dough, thawed
1 to 2 15-oz. jars pizza sauce
1/2 lb. ground pork sausage, browned and drained
5-oz. pkg. sliced pepperoni
1/2 c. sliced mushrooms
1/2 c. green pepper, sliced
Italian seasoning to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.

Click here for a printable version of this recipe.

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 Even if you don't have a blog, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

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