101 Christmas Recipes

I recently came across this cookbook. And I had to stop, and drool over it! :) Yes, I really did. The recipes look so delish! I saw it at the JoAnn. Unfortunately, I didn't pick it up. I should have! And now, it's out of stock. :(

Can you see the luck I've been having lately? It's ridiculous! But that's life. Right? I've been stalking my local stores. No lie! I really want the "101 Christmas Recipes" cookbook. I guess, I could always go online, and buy it.

Oh, maybe I can add this to my "Christmas Wishlist." That could work right? You know, if Santa brought me this cookbook, he'd get some of those yummy cookies! ♫

Rosemary Chicken & Tomatoes

So hear Fall is just around the corner. Around here, you'd never know. We're still reaching triple digits. And I'm done with all of that! So I've decided to start cooking "Fall Inspired" foods. You know, comfort foods. Especially soups and stews. But this week's Gooseberry Patch Recipe of the Week, really caught my eye. Something I want to make. If only my schedule would slow down a bit...


Rosemary Chicken & Tomatoes

1 T. oil
2 lbs. skinless chicken thighs
2/3 c. chicken broth
1/4 c. white wine or
chicken broth
2 cloves garlic, minced
salt and pepper to taste
6 plum tomatoes, chopped
2 green peppers, cut into strips
1-1/2 c. sliced mushrooms
2 T. cornstarch
2 T. cold water
2 t. fresh rosemary, snipped
cooked egg noodles or rice

Heat oil in a skillet over medium heat. Sauté chicken until golden, about 5 minutes. Drain. Add broth, wine or broth, garlic, salt and pepper to skillet; bring to a boil. Reduce heat; cover and simmer for about 20 minutes. Add tomatoes, peppers and mushrooms. Simmer, covered, for 15 minutes, until chicken is cooked through. Transfer chicken to a serving dish; cover to keep warm. In a small bowl, combine cornstarch, water and rosemary; stir into vegetable mixture. Cook and stir until thickened and bubbly; cook for an additional 2 minutes. Serve chicken over noodles or rice; spoon sauce over chicken. Serves 5.


Doesn't that sound yummy? Next week, when I'm back from my gigs, I'm making this. I don't care if it's 110 degrees outside! It just sounds too yummy to pass up! ♫

Pasta with Roasted Vegetables

Vegetables are seriously my favorite things to eat. I don't think people realize how different they can taste, just buy cooking them in different ways. An example, broccoli. When it's raw, it's crisp, and has a very strong taste. Steamed, it's still crisp, but the taste is less intense. But when roasted, the texture and taste change completely! The broccoli has a more "nutty" taste. Here's a fun and easy recipe from Gooseberry Patch. This week's Free Recipe of the Week, highlights the wonderful taste of roasted veggies.

Pasta with Roasted Vegetables

1 lb. fresh mixed vegetables, chopped
salt and pepper to taste
2 t. dried rosemary
2 t. dried thyme
2 T. olive oil
1/2 lb. rigatoni, cooked
2 t. balsamic vinegar
2-1/2 T. grated Parmesan cheese

Arrange vegetables in a lightly greased 13"x9" baking dish. Season with salt, pepper, rosemary and thyme; pour oil over all and toss. Roast vegetables in a 500 degree oven for 10 minutes or until browned. Drain vegetables, reserving juice; set aside. In a large serving bowl, toss pasta, vegetables, reserved juice and vinegar together. Sprinkle with Parmesan cheese; toss. Makes 4 servings.


Honestly, this is one of the yummiest, and easiest recipes around. It can easily work as a side dish, or a main course. This is also a good way to use up any bits and pieces of veggies. You know what I mean. At the end of the week, when we have a mix of veggies, leftover from cooking all week. So yummy! ♫

Mexican Corn Salad

Are you like me? You live for summer fruits and veggies. I seriously do! I can't wait, for the first corn of the summer. And the berries. Oh, the berries! So I'm always looking for a yummy recipe, for fresh summer foods. Like this one. It's this week's Gooseberry Patch Free Recipe of the Week.

Mexican Corn Salad

8 ears corn, husked
1/4 c. red onion, chopped
1/4 c. green pepper, chopped
1/4 c. red pepper, chopped
1 tomato, chopped
2 t. garlic, chopped
1/4 c. fresh basil, chopped, or 1 t. dried basil
1 t. dried oregano
Optional: 1 t. hot pepper sauce
1/3 c. olive oil
2 T. lime juice
1 T. rice wine vinegar
salt and pepper to taste
Optional: 1 jalapeño pepper, seeded and chopped

Boil corn 8 minutes in a stockpot of lightly salted water. Rinse to cool with cold water; slice kernels from cobs. Combine kernels and vegetables with remaining ingredients except salt, pepper and jalapeño. Toss well to combine. Season with salt and pepper to taste. Add jalapeño, if desired, and toss again.


So what do you think? Something you'd try? I'm thinking of grilling some chicken breasts. Maybe making some fresh guacamole. And definitely an Agua de Sandia. Sounds pretty yummy to me! ♫

Frozen Fruit Squares

I think I've said this before, I LOVE Cookbooks. And Gooseberry Patch. So it shouldn't surprise you, that I am a HUGE GBP's Free Recipe of the Week. Here's this week's recipe...

Frozen Fruit Squares

8-oz. pkg. cream cheese, softened
1 c. sugar
1-1/2 c. mayonnaise
1 c. chopped pecans
2 bananas, sliced
3 c. frozen whipped topping, thawed
2 8-oz. cans crushed pineapple, drained
2 10-oz. pkgs. frozen strawberries, thawed and drained
12-oz. pkg. mini marshmallows
1 c. grapes, halved

Blend cream cheese, sugar and mayonnaise together; fold in remaining ingredients. Spread in an ungreased 13"x9" freezer-safe pan; cover with aluminum foil and freeze. Remove from freezer and allow to soften before cutting into squares. Makes 18 servings.

I know. It sounds a little weird. But trust me, it's yummy! A and I made this last night. We were watching a friend's mom and MIL. They requested pizza, after church. And we whipped up a batch of these. Yum! There was nothing left! Perfect for summer! ♫

Sunshine Chicken

Sunshine Chicken

6 boneless, skinless chicken breasts
1/4 c. molasses
2 T. cider vinegar
2 T. Worcestershire sauce
2 T. orange juice
2 t. Dijon mustard
1/8 to 1/4 t. hot pepper sauce

Arrange chicken in a slow cooker; set aside. Combine remaining ingredients and brush over chicken. Cover and cook on low setting for 7 to 9 hours, or on high setting for 3 to 4 hours. Serves 6.

This happens to be this week's "Recipe of the Week" at Gooseberry Patch. And it sounds amazing! Because of the next few weeks, I don't have time to make it. But it's definitely going on my "to-make" list. And I can't wait to get to cook again. I really do miss it! ♫

Chocolate-Cherry Cake

Have you ever tried the Gooseberry Patch Free Recipes of the Week? Some of my favorite recipes come from there! So yummy! Especially the desserts. If you've never heard of Gooseberry Patch, you're missing out!

Gooseberry Patch is a great company! If you're ever at a loss of what to get me for Christmas or my birthday, head over there. I'd love a cookbook or some of their cute kitchenware. Just kidding! OK, maybe I'm being real here. But they do have some of the best cookbooks ever! I've checked out a few from my local library, and I got 3 for Christmas presents this past year. :)

Here is one of my favorite recipes! And I've been dying to make it again. I just need to get the ingredients together. Oh, and I should probably make a little time to bake. But if you want to try it out, here's the recipe. ♫



Chocolate-Cherry Cake




Ingredients:

18-1/2 oz. pkg. devil's food cake mix
21-oz. can cherry pie filling
2 eggs
1 T. almond extract
1 c. sugar
5 T. butter
1/2 c. evaporated milk
1 c. milk chocolate chips
1 t. vanilla extract

Directions:

Combine cake mix, pie filling, eggs and almond extract in a mixing bowl. Beat with an electric mixer on high speed until well mixed (cherries will break up somewhat). Pour into a greased 13"x9" baking pan and bake according to package directions. About 5 minutes before cake is done, whisk together sugar, butter and evaporated milk in a saucepan over medium heat. Bring to a boil; boil for one minute. Remove saucepan from heat and stir in chocolate chips and vanilla extract. Remove cake from oven; immediately pour icing over cake. Let cake stand for at least one hour. Serves 8 to 10.