Wednesday, October 27, 2010

Time for a Fiesta Soup

1/4 cup KRAFT Zesty Italian Dressing
3/4 lb.  boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 cup  (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 cups  water
1 can (8-1/2 oz.) peas and diced carrots, drained
1 tsp.  chili powder
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
ADD tomatoes, broth, water, peas and carrots and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler.
LADLE soup into four ovenproof serving bowls; top with cheese. Broil, 6 inches from heat source, 2 to 3 min. or until cheese is melted.

Ginger Bread PAncakes

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil


In a small bowl, stir together the flour, baking powder, soda, salt, ginger and cinnamon.

Set aside.

In a large bowl, beat together the egg and milk, then stir in the molasses,and then the oil.

Add the flour mixture until just combined.

Pour a quarter cup of batter for each pancake on a preheated grill.

Cook on the first side until the batter if full of bubbles on the surface.

Flip the pancake and cook til the second side is lightly browned.

Black Bean Mango Salsa

1 can (15 ounce) black beans, rinsed and drained
2 mangos, peeled, seeded and diced small
1 ripe avocado, pitted, peeled, and diced (optional)
1 red bell pepper, cored, seeded and diced small
1/2 medium red onion, diced small
½ tablespoon grated fresh gingeroot
1/2 cup pineapple juice  (or fresh squeezed orange juice)
1/2 cup lime juice from 4 medium limes, plus zest from 2 of the limes
1/2 cup chopped fresh cilantro leaves 
1 tablespoons ground cumin 
1 small jalapeƱo chile , seeded and minced
Sea Salt and Pepper

1.    Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

Stuffing Casserole

16 oz stuffing mix
3/4 C. melted butter
3 C. cooked diced potaotes
2 C. cooked cubed chicken
1 can cream of chicken
1 med. shredded carrot
1/2 C. chopped onion
1/2 C. sour cream

In a large bowl combine stuffing mix and butter, set aside 1/2 C. for topping, add potatoes, chicken soup, carrot, onion, chicken, & sour cream to remaining stuffing mix. put in a greasd baking dish. sprinkle with reserved stuffing mix.

Bake at 350  for 40-45 minutes until brown and bubbly

Monday, October 4, 2010

And the winner is...!!!! We will be sending you a email shortly to get all your info so we can send you your free cookbook! Thank you to all of you that entered. Don't forget to find us on facebook. The 150th person to like us gets a FREE COOKBOOK!

Monday, September 27, 2010

Recipe of the Day!


12 lasagna noodles
2 cups ricotta cheese
1 egg
1/4 cup chopped parsley
2 cups shredded mozzarella Cheese divided
8 ounces Italian sausag, casings removed
1 28 ounce jar marinara sauce divided

Preheat oven to 375 degrees. Cook noodles according to directions on package, Drain and rise noodles. Mix ricotta, egg, parsley and half mozzarella in a bowl and set a side. Cook sausage until browned and crumbly. Drain fat. Spread 1/2 cup sauce in a 9 x 13 pan. Spread 3 tablespoons ricotta mixture on each noodle; top with some sausage. Roll up each noodle. Arrange seam sides down in pan. Top roll ups with renaming sauce and cheese. Bake loosely covered for 15 minutes . Remove cover and bake for additional 10 minutes.

Tuesday, September 7, 2010

Cookbook Giveaway!

Gooseberry cookbooks have tried and true recipes with homemade flavor for the  on the go family!

Want  to win a Gooseberry Patch cookbook!  Here's how to enter.
~ Leave a comment with  your name, email, & a recipe that you want to share.
~ become a follower of Recipe Girls blog.
~ give a shout out about our giveaway on your own blog.  If someone tells me that you sent them then you get a bonus entry !

You MUST enter by October 1, 2010 @ 11 pm MST.  Good Luck!!!!

Bacon Quiche

  • 3 eggs
  • 1 1/2 cups milk
  • 1/4 cup butter or margarine, melted
  • 1/2 cup biscuit/baking mix
  • Dash pepper
  • 8 bacon strips, cooked and crumbled
  • 3/4 cup shredded Cheddar cheese
    Using an electric mixer, combine the butter, milk and egg. Then pour in cookie mix and pepper then process them for fifteen seconds. Lightly oil your nine inch pie plate then pour the batter over it then top the batter with cheese and bacon. Set your oven to 350 degrees F, place them inside the oven then let them cook for thirty to thirty five minutes or just until the knife placed at the middle of the batter do not have anything sticking to it when pulled out. Set it aside for ten more minutes before slicing and serving.

Orange Cream Cheese Muffins

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, beaten
  • 1/2 cup orange juice
  • 1 3/4 cups buttermilk biscuit mix
  • 1/4 cup chopped pecans
  • 6 teaspoons orange marmalade

    Using a mixing container, soften the sugar and the cream cheese, add in the egg and the juice, whisk them well together, blend in the biscuit mix just until the texture is damp. Toss in the pecans. Lightly oil six Texas sized muffin tins. Scoop a quarter of cup of batter inside each cup then layer it with a tsp of marmalade then top it off with the leftover muffin batter. Place the cups inside a preheated oven at 400 degrees F and let it cook for twenty minutes until it turns golden brown. Allow it cool down for five minutes then take them off the pans and into the wire racks.

Pumpkin Nut Muffuns

  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1/3 cup buttermilk
  • 1/3 cup butter,melted

  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar
  • 1 cup canned pumpkin
  • 1/2 cup chopped pecans
  1. Set your oven to 350 degrees F then lightly oil a 24 cups muffin pan with about 2 ¼ inches in diameter.
  2. Combine the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper. Then whisk the pumpkin, buttermilk, and melted butter, and molasses, vanilla and sugar in a big mixing bowl. Combine both mixtures together before adding in the nuts. Pour the batter over the cups up to nearly full.
  3. Place them inside the oven and let them cook for twenty to twenty five minutes or just until the toothpick placed at the middle of the muffin do not have anything sticking to it when pulled out. Place them on the wire racks for further cooling.

Banna Bread

1/2 c. butter
1 c. sugar
2 eggs
3 ripe bannas
1/4 c. nuts
2 c. flour
1 tea. baking soda
1 tea. baking powder
1/2 tea. salt

Cream together butter & sugar. Then add eggs & ripe mashed bananas. Add nuts, flour, baking soda, baking powder, & salt mix well. Bake @ 325 for 50 to 60 minutes.

Quick batch Peanut Butter Cookies

2 c. creamy peanut butter
2 c. sugar
2 eggs
2 tea. vanilla

Combine all ingredients together. Drop by spoon fulls on ungressed baking sheet. Bake at 350 for 10 minutes. ENJOY!

Tuesday, August 31, 2010

Double Fudge Cake

3 eggs
1 1/2 c. sugar
1 1/2 c. flour
1/2 tea. baking powder
1/4 tea. salt
1 c. butter
4 ounces semisweet chocolate
1 ( 16 ounce) can perpared chocolate frosting

Preheat oven to 350 degrees. whisk eggs,sugar, and milk in a medium bowl. Mix flour, baking powder, and salt in a large bowl. pour egg mixture into flour mixture. mix until well blended. melt butter and chocolate. then cool slightly. Blend chocolate mixture into batter. pour into a greased baking pan. bake for 35 minutes. cool cake: then frost.

Coke Cake

mix together 2 cups sugar, 2 cups flour, set aside.
In saucepan mix 1 cup coke, 1 cup butter, 3TBSP cocoa
and bring to a boil, add 11/2 cups small marshmallows until melted.
Add to flour mixture. Add 1/2 cup buttermilk, 1 tsp baking soda, 1 tsp vanilla
Bake at 350 for 40 minutes
melt 1/2 cup butter, 6 tsp coke, 3 tsp coca, bring to a boil
add 1 cup marshmallows until melted, mix in 1 pound powdered sugar
cover with chopped nuts

Double stuffed potatoes

4 large baking potatoes
2 TBS. butter
1/2 cup chopped onion
3.4 c. shredded cheddar cheese
1/4 c. sour cream
2 tea. dried chives

Clean potatoes. Poke each potato several times with a fork. Microwave on high for 13 minutes. preheat oven to 350 degrees. melt butter in a medium skillet until translucent. Slice off potato tops. Scoop out potatoes, keeping shells intact.Place pulp in a medium bowl. Mash potato pulp; add all remaining ingredients ( only half the cheese)  & mix together. spoon mixture into shells, dividing evenly.  sprinkle with remaining cheese.  place in a casserole dish. bake potatoes 10 minutes. Enjoy! 

Pizza Bagels

8 oz. lean ground beef
6 medium bagels halved
1 14 oz. jar pizza sauce
1/4 c. chooped onion
1 4 oz. can of black olives
3/4 c. shredded mozzarella cheese
1/2 c. cheadar cheese

Preheat oven to 375 degrees. Cook beef untill brown and crumbly. Drain beef. Arrange bagels cut side up on a baking sheet. spread pizza sauce over bagels. sprinkel with toppings evenly amoung bagels. bake 10 minutes or until cheese is bubbly.

You can use any type of topping you would like on these!

Snack size barbecued ribs

2 lbs.pork ribs
2 tablespoons butter or margarine
4 green onions, chopped
1 tablespoon flour
1 tablespoon dijon mustard
1 c. beef broth
2 tablespoons lemon juice
3 tablespoons chili sauce

Preheat oven to 450 degrees. Cut ribs into 2 or 3 rib portions. arrange in a single layer in a shallow roasting pan. Roast for 20 minutes: drain fat. While ribs are roasting, heat butter in a skillet over medium-high heat. Add green onions: saute for 3 minutes. Add flour and mustard: mix well. Cook, stirring continually, for 2 minutes. Gradually stir in broth, lemon juice and chili sauce. Cook stirring continually, for 5 minutes. Brush sauce over ribs. Continue to roast, turning and basting occasionally with sauce, for 25 minutes or until ribs are tender.

Monday, August 30, 2010

Chicken Taco Salad

2 lb. chicken
1 bag of salad
1 package of taco seasoning
1 bottle ranch
2 cups grated cheese

Cook chicken using 3 teaspoons of taco seasoning. Then mix remaining ingredients together. Enjoy!

White Sugar Cookies

2/3 c. shortening
1c. sugar
2 eggs
1/2 tea. vanilla
2 tea. baking powder
1/3 c. milk
3c. flour
1/2 tea. salt
Sugar and cinnamon, if desired

Cream shortening and sugar together, add remaining ingredients and chill. Roll out on a light floured board, and cut into desired shapes. sprinkle with sugar and cinnamon before baking, or leave plain to frost. bake @ 375  for 8 to 10 minutes. Makes 2 dozen cookies.

Slow Cooker Baked Beans

Makes 4-6 servings

1 cup dry pinto beans, rinsed and drained
4 cups water
1/2 small onion, chopped
1 (8 oz) can tomato sauce
2 T brown sugar
1 T molasses
tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp dried mustard
4 slices of bacon, cooked and crumbled

Combine beans and water in slow cooker and cover. Cook on LOW for 8 hours or until soft. Drain liquid and add in the rest of the ingredients. Stir. Cover and cook on LOW for an additional 3 hours.

Chicken Salad Criossants

1 - 12.5 oz. can Chicken, drained
1/2 C Mayonnaise
1/4 C Ranch Dressing
2 T Sugar
1/2 C Cheddar Cheese, Grated
1 head Romaine, chopped (I stack all of the leaves, slice them in half vertically and then slice horizontally)
1/2 C Grapes, halved or quartered
1 large Tomato, optional

Mix it all together, spread on croissants, and enjoy!


1c. Karo
1c. sugar
1c. peanut butter
6c. rice krispies
1 sm bag of chocolate chips
1/2 sm bag of butterscotch chips

Bring Karo and sugar to a boil. Remove from heat and add peanut butter. Poor over rice krispies and mix. Pat into 9 x 13 inch pan. Melt chips over low heat stir often so they do not burn. use as frosting.

Hawaiian Haystacks in the Crockpot

6 to 8 chicken breasts
1 c. chicken broth
2 cans cream of chicken soup
1 can evaporated milk
6 c. cooked rice

Place chicken in greased slow cooker. combine all remaining ingredients except rice and poor over chicken. cover and cook on high heat 4 hours on low for 6. serve over hot rice with optional topping: cheese, pineapple, green pepper or any other favorite toppings.

Parmesan Chicken & Broccoli Pasta

4oz. spaghetti, uncooked
1/4 c. Italian dressing
2 tsp. garlic powder
1/2 lb. chicken breast, cut into stips

2 c. frozen broccoli florets
1 (lg) can chopped tpmatoes
1/2 c. mozzarella cheses (divided)
4 tsp. grated parmesan chese

Cook spaghetti. Meanwhile, heat dressing and garlic in large skillet on medium heat. Add chicken and broccoli: cook and stir 5 to 7 minutes, until chicken is cook through. Stir in tomatoes and half mozzarella cheese: cook 1 to 2 minutes or until melted, stirring occasionally. Drain spaghetti: place on serving plate. Top with chicken mixture, remaining mozzarella cheese and Parmesan cheese.

Crockpot Italian Chicken

6 chicken breasts
1 cube of butter
1 package (dry) italian dressing
1 package of cream cheese
1 can cream of chicken soup

Cook chicken butter and dry italian dressing inn crockpot on low for 6 hours or high for 4 hours. mix cream cheese and cream of chicken soup. take chicken out of crockpot and mix sauces together. add chicken againand cook on HIGH for 30 minutes. serve over pasta.