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Cheddar-Bacon Balls

13 Sep

Ingredients:

6 slices bacon, chopped

8-oz. pkg. Cheddar cheese, cubed


1/4 c. butter, cubed


2 T. fresh parsley, chopped


2 T. green onions, chopped


2 T. hot banana pepper rings


1/4 c. toasted pecans, finely chopped assorted crackers

Directions:
Cook bacon until crisp; drain, reserving one tablespoon drippings. 
In a blender or food processor, blend cheese, butter, parsley, green onions and pepper rings. 
Add bacon and reserved drippings; process until bacon is finely chopped. 
Chill mixture 3 hours, or until firm. 
Form mixture into one-inch balls. 
Roll balls in chopped pecans. 
Store in refrigerator up to 2 days before serving. 
Serve with crackers. 
Makes 2 dozen balls.

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Breakfast Burritos

13 Sep

Ingredients:

16-oz. pkg. ground pork sausage

8-oz. pkg. shredded Mexican-blend cheese


10-oz. can diced tomatoes with chiles


5 eggs, beaten


8 10-inch flour tortillas



Directions:

Brown sausage in a skillet; drain. 
In a bowl, combine sausage, cheese and tomatoes. 
Cook eggs in the skillet.
Add eggs to sausage mixture and mix thoroughly. 
Divide mixture evenly among tortillas and roll tightly. 
Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray. Makes 8 servings.

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BBQ Turkey Sandwiches

13 Sep


Ingredients:


2 T. butter

1/4 c. onion, chopped


8-oz. can tomato sauce


1 c. catsup


3 T. Worcestershire sauce


3 T. cider vinegar


1 T. brown sugar, packed


1/2 t. mustard


1/2 c. water


1/8 t. cinnamon


4 c. cooked turkey, cubed


8 hamburger buns, split




Directions:
 

Melt butter in a saucepan over medium-high heat; saute onion until softened. 
Add remaining ingredients except turkey and buns. 
Reduce heat to low; cover and simmer 30 minutes. 
In a large skillet over medium-low heat, combine turkey and enough of the sauce mixture to generously moisten. 
Cover and cook 10 minutes. 
Serve warm on hamburger buns. 
Makes 8 servings.

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Baked Quesadillas

13 Sep

Ingredients:


2 8-oz. cans chicken, drained and flaked

1 to 2 T. taco seasoning mix


8-oz. jar salsa


8-oz. pkg. shredded Mexican-blend cheese


16 8-inch flour tortillas


Garnish: sour cream, avocado slices




Directions:

Mix chicken, taco seasoning, salsa and cheese. 
Arrange 8 tortillas on baking sheets sprayed with non-stick vegetable spray. 
Spread chicken mixture onto tortillas. 
Top with remaining tortillas. 
Spray tops with non-stick vegetable spray. 
Bake at 350 degrees for 5 to 10 minutes, until tops are golden. 
Allow to cool for a few minutes; cut into quarters. 
Garnish with sour cream and avocado slices. 
Makes 8 servings.

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Crustless Pizza Quiche

5 Sep

Ingredients:

1/2 c. pepperoni, diced

8-oz. can sliced mushrooms, drained


5 eggs, beaten


3/4 c. milk


1/8 t. dried oregano


1/8 t. dried basil


8-oz. pkg. shredded mozzarella cheese

 

Directions:
 
 

Layer pepperoni and mushrooms in a greased 9″ pie plate. 
In a bowl, whisk together eggs, milk and seasoning; pour over pepperoni and mushrooms. 
Top with cheese. 
Bake, uncovered, at 400 degrees for 20 to 25 minutes, until golden and heated through. 
Serves 4 to 6.

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Cheesy Baked Tortellini

5 Sep

Ingredients:

10-oz. pkg. refrigerated cheese tortellini

2 c. marinara sauce


1/3 c. mascarpone cheese or softened cream cheese


1/4 c. fresh Italian parsley, chopped


2 t. fresh thyme, chopped


5 slices smoked mozzarella cheese


1/4 c. shredded Parmesan cheese




Directions:

Prepare tortellini according to package directions; drain and set aside. 
Meanwhile, in a bowl, combine marinara sauce, mascarpone or cream cheese, parsley and thyme. Fold in tortellini. Transfer to a greased 9″x9″ baking pan. 
Top with mozzarella and Parmesan cheeses. 
Bake, covered, at 350 degrees for about 30 minutes, or until cheese is melted and sauce is bubbly. Serves 4 to 6

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Apple-Pork Chop Casserole

5 Sep

Ingredients:

1 T. oil

8 boneless pork chops


2-6-oz. pkgs. herb-flavored stuffing mix


2-21-oz. cans apple pie filling



Directions:

Heat oil in a skillet over medium-high heat. 
Cook pork chops in oil until both sides are browned. 
Meanwhile, prepare stuffing according to package directions. 
Pour pie filling into a lightly greased 13″x9″ baking pan; lay pork chops on top. 
Cover with stuffing. 
Bake, uncovered, at 325 degrees for 45 minutes to one hour, until pork chops are cooked through. Serves 8.

This Recipe came from Gooseberry Patch 101 Cozy Casseroles

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