Rachel Adams
Sugar cookies, oh soft and decorated too!

Every year I make sugar cookies and seem to misplace the recipe. I called my granny and got this recipe. It's been enjoyed for years in my life. I am so glad that I can pass the cookie tradition down to my son who loves to help me cook and bake. Now if I can get him over that he can't eat dough or when they come right out the oven we will be great!

3/4 C. shortening or 6 Tbsp. of shortening and 6 Tbsp. butter soft (I do the half & half)
1 C. sugar   2 eggs  1 tsp. vanilla 2 1/2 C. all purpose flour
1 tsp. baking powder 1 tsp.salt

Combine the first 4 ingredients in a blender until well combined. Pour remaining ingredients into the wet mixture and mix till a ball of dough forms....about 5 mins or so. This is done quicker if you have a stand mixer. Chill the dough for an hour.

Heat the oven to 325 degrees. Roll dough out to desired thickness and cut out shapes. If the cutter seem to stick place in a little flour first then cut. Place on ungreased baking sheet and bake no more than 8 min.

Note: These will look like they are not done but trust me they are. When you bake them this way they are still nice and moist.
Rachel Adams
                            Don't you just want to gobble them up???

I got this recipe from the food guy that lets you made brand named recipes at home. I have to admit that these are better than the store bought ones and it makes more of them too! Hubby and son can't seem to get enough this cookie. The trick to keeping them super moist is the molasses...shhhh

1 lb. of butter ( 4 sticks of butter), softened 2 eggs 2 Tbsp. molassess 2 tsp. vanilla 1/3 C. water 1 1/2 C. sugar 1 1/2 C. brown sugar ( I use light) packed 1 tsp. baking powder
1 1/2 tsp. baking soda  1 tsp. salt  5 C. flour  2 pkgs. of chocolate chips or chunks

1. Preheat oven 375 degrees
2. Cream butter, eggs, molasses, vanilla, and water in med. size bowl.
3. In large bowl sift together sugars, baking powder, baking soda, salt and flour.
4. Combine wet mix with dry mix. Add Chocolate chips.
5. Shape dough into 1-in. balls and place them 1-in. apart on a greased baking sheet. I use a small cookie scoop so all my cookies are the same size.
6. Bake 8 min or until light brown around the edges. I let mine sit on the pan for 5 min to cool a bit before removing to cool completely.
Rachel Adams
  The only cookies worth not having to bake!

This is a new family tradition ever since I made them the first time in North Carolina. My Granny and me call them preacher cookies, but most everyone knows them as no bakes. Everything is done on the stove and then you use your fridge that easy.

2 C. sugar  1/2 C. milk  1/4 C. butter,3 Tbsp. baking cocoa powder
3 C. quick cooking oats  1 tsp vanilla  1 C. peanut butter creamy/crunchy your choice

Mix the first 3 ingredients in a large saucepan and boil for no more than a 1 min. Remove from heat and stir in remaining ingredients. If it seems a little soupy add more oats. Stir till everything is well combined. On wax paper drop cookie mix by Tablespoon full. Once done then place in the fridge overnight to set the cookie up. If you need to set them quick you can also put them in the freezer for about 30 min, then transfer to airtight container and store in the fridge until time you serve them.
Rachel Adams
             Something about chocolate brownies and coffee....mmmm

I had a sever craving for brownies to fix this awful situation....I made some from scratch and OMG they were good and moist and straight from the oven. I have to thank Betty Crocker and their cookie book from 1986.

2 squares unsweetened chocolate 1/3 C. shortening  1 C. sugar 2 eggs 1/2 tsp vanilla 3/4 C. all purpose flour  1/2 tsp. baking powder  1/2 tsp. salt  1/2 C. chopped nuts (optional)

Heat oven to 350 degrees. Heat chocolate and shortening in 2 quart sauce pan over low heat until melted; remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in a well greased baking pan 8x8x2-in. Bake until brownies begin to pull away from sides of pan, 30-35 min; cool. Cut into 1-in. squares.

Note: If your not eating these in one sitting, wrap up in tinfoil or put in a ziplock baggie. They will dry out if they sit out overnight not covered up. You can reheat in a mircowave for about 5-10 sec. to get them to be soft and chewy again.
Rachel Adams
                                                       So dainty and oh soo good!

These are my most favorite cookies ever! Eache year my granny made these bitesized gems for me and they are like little clouds of perfection rolled in powdered sugar. I know I can't eat just one, so here is the recipe from my favorite cookbook comapny Goose Berry Patch.

Goose Berry Patch CookBook Old Fashioned Christmas
Page: 156

2 1/2 C. flour     3/4 C. powder sugar/confectioner's sugar  1-2 drops of anise 1 C. butter, soft  1 1/2 tsp. vanilla extract   1/4 tsp. salt

Cream butter, and add remaining ingredients. Mix until you have a stiff dough. Chill in refrigerator for 3 hours...no more than 3 hours or the dough will get a little hard to work with. Roll into balls about 1-in. in diameter, and bake on a greased cookie sheet at 350 degrees for about 10-12 min. When almost cooled roll in powdered sugar. When ready to serve roll in powder sugar again.
Rachel Adams
                                                I borrowed this from I think taste of home.

What is it about Christmas that gets the baker in all of out and baking lots of Christmas goodies? I do it every year....around the 2nd to 3rd week of December I start baking like a mad hatter to get the cookies, pie and pumpkin cheesecake made.

This year is a little different for us. I am baking to keep my mind preoccupied because my little girl is in hospital and this will be the first Christmas that she is most likely not going to be with us because she is in the hospital.

So in my madness that is me being a foodie I have been baking a different batch of cookies each day with my son/sou chief. We have made chocolate chip cookies that I have posted here already, I will also be making peanut butter blossoms which are also posted here on the blog from last year. We have made some new ones too...such as Oatmeal peanut butter cranberry and snowballs. I will post these recipes and pictures as well.

If I fall a little behind forgive me and understand that I miss my followers but my mind is on my daughter and I will post as soon as I can. The reason of the season is family and right now mine is split between here and Seattle children's.
Rachel Adams
                                       Super moist with apple chunks in every bite!

Now I made these with my son who Loves to help me bake or cook just about anything. I tweaked the recipe and I will have the recipe I did it.

1C. all purpose flour  1C. whole wheat flour  3/4 tsp. salt 2 tsp. baking powder
2 Tbsp. white sugar    2 Tbsp. brown sugar    2 Tbsp. butter, melted
1 cup finely chopped apples   1 egg, beaten   2/3 C. milk   1/2 tsp. cinnamon
1/4 tsp. ground cloves   1/4 tsp. ground all spice (if you have it use apple pie spice)

1) Preheat oven to 400 degrees. Mix the first 6 ingredients together till well blended.

2) Blend in butter.

3) Add apples and seasonings to the batter.

4) Add the egg and milk. If the batter is still a little dry slowly add more milk until it's well blended and not so doughy looking.

5) Fill prepared muffin pan 2/3 full.

6) Bake for 20 min. in a regular muffin pan and 25 min. in a jumbo (which I used for this) pan.

Note: If you are doing jumbo muffins...double this recipe it will give you 12 jumbo muffins.
Rachel Adams
                                                        Oh so yummy and addictive too!
I made these for my first FRG (family readiness group) meeting for my hubby's unit. Needless to say I had alot left over....oh well!

1 1/2 C. all purpose flour   1/2 tsp. salt   1/2 tsp. baking powder   1/2 tsp. baking soda  1 Tbsp. cinnamon
1/2 Tbsp. ground ginger   1/2 Tbsp. ground cloves   1 C. firmly packed brown sugar  1/2 C. vegetable oil
1 1/2 C. pumpkin puree (If you use canned puree don't use the spices) 1 large egg  1/2 tsp. vanilla, extract

3 C. confectioner's/powder sugar   1/2 C. (1 stick) butter, softened   8 oz. 1/3 less fat free cream cheese
1 tsp. vanilla, extract

1) Preheat oven to 325 degrees. Prepare two baking sheets with either nonstick baking mats/wax paper/ parchment paper.

2) In large bowl, whisk together the first 7 ingredients (if your using canned pumpkin puree skip the spices); set aside. In another large bowl, whisk together the sugar and oil until well combined. Add pumpkin puree and whisk until well blended and then add the egg and vanilla. Sprinkle flour mixture over pumpkin mixture in batches and whisk until thoroughly combined. Now if you have a kitchen aid mixer or stand mixer I would use that. It makes alot more easier to combine everything since the batter is a little thick.

3) Using a cookie scoop with a 2-Tbsp. capacity (some are marked or say cookie scoop), drop scoops of dough onto prepared baking sheets, 1-in. apart. Flatten out dough by lightly dipping your finger into water creating a disk shape.

4) Bake until cookies are just starting to crack on top or test done. Bake about 9-10 min based on your oven.


1) Sift confectioner's/powder sugar into a med. bowl. Cream with the butter, then add the cream cheese (tip: let the cream cheese stand at room temp to make creaming it easier) and beat/mix until combined.

2) Add confectioner's/powder sugar and vanilla, scrapping sides of the bowl with a rubber spatula, until smooth.


1) Prepare a pastry bag or zip lock bag with a corner cut and a frosting tip inserted in. Fill 3/4 of the way with filling.

2) On completely cooled cookies, pipe the underside of the cookie with filling. Sandwich another cookie, pressing slightly so the filling spreads to the edge.

3) Refrigerate cookies at least 30 min. to 1 hour before serving. You can store them in the fridge for up to 3 days.
Rachel Adams

Cookbook: Frugal Gourmet On Our Immigrant Ancestors
Page: 232

1 4lb. chicken cut up into 8 serving pieces 
Juice of 1 lime
onion powder ( or 2 med. onions, peeled and chopped)
2 ripe tomatoes, coarsely chopped
3 cloves of garlic, peeled & crushed
3 scallions, chopped
11/2 tsp. dried thyme, whole
1/2 tsp. rosemary(I added this)
salt and pepper to taste
2 Tbsp. peanut oil
1/2 cup water

  • Toss all ingredients together except for the oil and water, in large bowl and marinate for 1/2 hour or more.
  • Drain chicken, reserve marinade and veggies.
  • Brown chicken in peanut oil. You should do this in batches (2).
  • Place chicken in a 6-8 quart dutch oven or stove top casserole dish and add marinade with the veggies, plus the 1/2 cup water. Cover and simmer 1 hour. Add salt and pepper to taste.
  • Serve with red beans and rice.
Rachel Adams
MMMMM this was super good!

I got this recipe from Food.com and gave me an excuse to buy my first dungeness crab ever!


1 dungeness crab...you might want to buy 2 of them
2 cup fresh mushrooms (I used portabellas)  2 cup fresh spinach ( I used baby)
1 box fettuccine noodles, cooked
1 cup parmigiana or mixed with romano( what ever you have in the fridge is good)
1 cup heavy cream (If you want to make this lighter use low fat half & half)
2 Tbsp. Extra virgin olive oil  1 garlic, clove mined (I used more)
1 tsp. lemon zest  salt and pepper to taste


  1. Cook noodles according to package directions. Drain and set aside. *Tip: To keep from sticking keep a little water in the pot till pasta is needed*
  2. In large skillet, heat oil over high flame and add garlic. This helps to give the garlic a smokey flavor, The add mushrooms to sweat out the moisture (add salt to help speed this process up).
  3. Add cream or half and half and bring to a boil, then simmer with cover over medium heat for 3 min. Add crab meat, spinach and lemon zest and cook until spinach is wilted. Add salt and pepper to taste.
  4. Then toss in pasta, after being drained and mix with parmesan cheese. Serve immediately with garlic bread.
Rachel Adams
Smells so wonderful cooking in the oven or grilling!

Cookbook: Frugal Gourmet: On Our Immigrant Ancestors
Pg. 263

Korean BBQ Sauce:

1 cup low sodium soy sauce   1/4 cup sake or dry cooking sherry
4 slices of ginger, julienned     2 cloves garlic, thinly sliced    2 Tbsp. sugar
3/4 C. apple juice concentrated or white wine   3 Tbsp. sesame oil

Place all ingredients but the oil in a saucepan and bring to a simmer. Cook 10 min. uncovered; then remove from heat and add oil. Pour over meat and marinate.

The Beef:

Purchase 4 lbs. of beef barbecue ribs cut across the grain into 2-in. pieces, Korean or Japanese style. Your butcher will know what you mean. Have the butcher cut them 1/4-in. thick. Rub ribs with sesame oil and then marinate in Korean bbq sauce. Grill ribs over high heat or charcoal, turning once, until tender. DO NOT over cook this dish. 
Rachel Adams
                       Mmm something good for the kids and us parents too!

Now you can drive past your local sweet shop without looking back. Yoplait Splitz is the new yogurt that tastes like a sundae. Providing all of the goodness of 100% real yogurt, Yoplait Splitz is a good source of calcium and vitamin D. With no artificial flavors or sweeteners and no high fructose corn syrup, this 90 calorie dessert is the treat your family craves.

For an even “cooler” experience, just pop a Yoplait Splitz in the freezer and in a few hours you can enjoy a cool, creamy cup of authentic frozen yogurt. Available in three delicious flavor combinations including Strawberry Sundae, Strawberry Banana Split, and Rainbow Sherbet, Yoplait Splitz is sure to have your family screaming for more.

It's from Blogspark...it's run by Yoplait Splitz, and all the information was provided from them. It's for food bloggers. Check them out!

Bonus: A printable coupon to share! http://www.myblogspark.com/uc/main/7b3a/  you can save 75 cent.
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Rachel Adams
                                                                  Mmmm yummy

Gooseberry Patch CookBook: Comfort Foods
Page: 49
Made: June 8th

2 Tbsp. butter   1lb. beef top or ribeye steak, thinly sliced  seasoned salt and pepper to taste
1 onion, chopped ( I omited this out) 1 clove garlic, chopped  1C. mushrooms
1 green pepper, chopped  1lb. (16 oz.) provolone cheese, sliced  6 steak rolls

  1. Melt butter in skillet over medium heat until slightly browned. Add steak; sprinkle with seasoned salt and pepper and saute just until browned.
  2. Add onion, garlic, mushrooms, and green pepper; stir. Cover and simmer for 5-7 min. until onion and pepper have softened slightly. Remove from heat, set aside.
  3. Lay 2-3 slices of cheese in each bun; top with 2-3 tbsp. of steam mixture. Top with additional cheese, if desired.
  4. Wrap each sandwhich in foil; bake 350 degrees for 10-15 min. until cheese is melted.
  5. Makes 6 sandwiches.
Rachel Adams

Gooseberry Patch Cookbook: Comfort Foods
Page: 146
Made June 7th

8 slices of bacon, cut into 1-in. pieces  2 C. broccoli, chopped (I did cauliflower)
1/2 tsp. minced garlic   8 oz. box rigatoni pasta, cooked
8 oz. pkg. shredded mozzarella  1/4 C. parmesan grated 1/8 tsp. cayenne pepper

  1. Cook bacon in large skillet over medium heat, stirring occassionally, until bacon is crisp.
  2. Add broccoli and garlic; cook until broccoli is crisp tender.
  3. Stir in pasta, and mozzarella, parmesan and cayenne; heat through until cheese is melted.
  4. Serves 6-8
Rachel Adams
                                                          Mmmmm Mexican food Easy

Gooseberry Patch Cookbook: Comfort foods
Page: 145
Made: June 5th

8 oz. can chicken drained  1 onion, chopped (I used onion powder)
8 oz. pkg. Mexican cheese  2-15oz. cans enchilada sauce  10-12 flour tortillas

  1. Combine chicken, onion, 1 cup of cheese, and 1/2 cup sauce in large bowl; set aside.
  2. Spoon enough sauce into a lightly greased 13x9-in. baking pan to barley cover the bottom; set aside.
  3. Spoon remaining sauce into skillet; heat thorough. Dip both sides of the tortilla  into sauce to soften slightly; transfer to baking pan.
  4. Fill each tortilla with 1/4 cup chicken mixture; roll up.
  5. Sprinkle with remaining cheese. Bake uncovered at  350 degrees for 20 min. Top with desired toppings.
  6. Serves 5-6
Rachel Adams
                                                       Mmmmm Chicken Fried Steak

Gooseberry Patch Cookbook: Comfort foods
Page: 126
Cooked June 3rd

1 egg, beaten   1 cup butter milk   salt and pepper to taste   1/4 tsp. garlic powder
1 C. + 1/4 c. all purpose flour, divided  
1 lb. boneless beef top loin, cut into 4 pieces and flattened to 1.4 in-thick 
oil for frying   31/2 - 4 C. milk

  1. Beat together the first 4 ingredients in a shallow bowl; set aside.
  2. In another shallow bowl, mix together garlic powder and 1 cup flour.
  3. Dip meat into flour mixture, coating both sides evenly; dip into egg mixture and back into flour.
  4. In large cast iron skillet, deep fryer, or deep shallow skillet, heat 1/2 cup shorting/oil until very hot.
  5. Add meat; cook until golden on both sides and cooked through, turning once.
  6. Remove to paper towel-lined plate; keep warm.
  7. Drain skillet, reserving 1/2 cup drippings. Blend remaining floutr into drippings over medium heat.
  8. Gradually add milk to desired consistency, stirring constantly, until thickened. Heat through; add additional salt and pepper to taste. Serve gravy over meat.
  9. Serves 4
Rachel Adams
                                                          This is the finished Product!

This is a recipe from the newest Goosberry Patch Cookbook and it's a cooking contest too...my first! The prize is a new gooseberry patch cookbook that the recipe came from.

Gooseberry Patch CookBook: Slow cookers, Casseroles and Skillets
Page: ?

6 boneless, skinless chicken breast (I used legs and thighs) 
 11/2 cup bbq sauce (I used sweet baby rays hickory smoked)
1/2 cup zesty italian salad dressing( I made mine from scratch)
1/4 cup brown sugar, packed  2 Tbsp. Worcestershire sauce

Arrange chicken in slow cooker.

Blend together BBQ sauce, italian dressing, brown sugar and Worcestershire sauce...I pre mixed this in a 4 cup purex mixing cup.

For the homemade dressing I used 1/2 cup olive oil, with 2 Tbsp. Italian medley Mrs. Dash to cut back on salt, 2 Tbsp. water and 1/4 cup vingear. I mixed in a small canning jar and it's sooo much better than good seasonings italian mix packet.

Cover and cook on low setting for 6-8 hours. Serves six.

Reviews: We had my nephew here for the weekend and all I could hear at the table was lip smacking and finger licking going on. Hubby says I need to make this again the chicken was tender and the sauce tasted even better with the dressing added to it...then he said we could use this a marinade for grilling chicken with.

Nephew: Was so surprised at how tender and juicy the chicken was...asked me to write down for his mom.

My thoughts: I didn't think that italian dressing and bbq sauce would go together the way it did...It was awesome. I will make this recipe again, and again.

Rachel Adams
These were super moist and with the right hint of lemon

Gooseberry Patch CookBook: A pinch of this A dash of that
Page: 15

11/4 cup flour   21/2 tsp. baking powder   1/2 tsp. salt   2 Tbsp. sugar 
6Tbsp. sweet butter, unsalted  2 lrg. eggs, beaten 1/3 cup milk 1/2 cup blackberries 1/4 tsp. lemon zest

  1. Mix the first 3 ingredients, 1 Tbsp sugar and butter until mixture resembles crumbs.
  2. Beat eggs and reserve 1 Tbsp.
  3. Add milk, berries, lemon zest, to floure mixture; fold until everything is mixed.
  4. Spray a scone pan with cooking spray.
  5. Pour batter into each triangle. Brush tops with egg.
  6. Sprinkle remaining sugar ontop of scones.
  7. Bake at 350 degrees for 30 min. or until golden brown.
  8. Cool 5 min. Serve warm with coffee.
Rachel Adams

Gooseberry Patch Cookbook: Best Ever Casseroles
Page: 156

1lb. ground ltalian sausage 8 oz. can tomato sauce10 oz. pkg. frozen chopped spinach, thawed and drained  2 cup cottage cheese
1/2 cup grated parmesan cheese   1 egg, beaten  2 cup shredded mozzarella cheese

  1. Brown sausage in large skillet over med. heat; stir in tomato sauce and heat through. Set aside. I drain the grease from the sausage before I added the sauce.
  2. Combine spinach, cottage cheese, parmesan cheese, and egg in large bowl. Mix well and spread into a lightly greased 13"x9" baking dish.
  3. Spoon sausage mix over spinach mixture and top with mozzarella cheese.
  4. Bake at 350 degrees for 40 min.
  5. Serve a nice salad and a crusty roll.
Rachel Adams

Gooseberry Patch CookBook: Best ever casseroles
Page: 46

4 boneless, skinless chicken breast 2 Tbsp. dijon mustard salt and pepper for taste
2 Tbsp. garlic or more 2 Tbsp. water 1/4 cup balsamic vinegar 4 sprigs fresh rosemary

  1. Arrange chicken in an ungreased 11"x7" baking pan. Spread the mustard over chicken; sprinkle with salt and pepper and garlic.
  2. Blend water and vinegar; sprinkle over chicken.
  3. Arrange on sprig of rosemary on each breast; cover with foil and refridgerate for 2-3 hours.
  4. Bake, covered, at 350 degrees for 20 min.; uncover and bake for additional 10 min., until chicken is golden. Discard rosemary before serving.
  5. Serve with roasted potatoes and a nice veggie.
Rachel Adams
               Oh soo yummy, the right amount of crunch with melted cheese on the inside!

Gooseberry Patch Cookbook: 5 ingredients or less
Page: 38

25 oz. pkg. frozen ravioli   1 cup bread crumbs  1/4 cup parmesan cheese
1 egg, beaten 1/4 cup milk   1 cup cooking oil

1. Prepare ravioli according to package directions; drain.
2. Combine bread crumbs and cheese together in pie plate; set aside
3. Whisk egg and milk together.
4. Heat oil up for frying.
5.  When oil startes to bubble then it's ready to deep fry.
6. Dip ravioli in wet mix; coat with bread crumb mixture, Cook till golden brown on each side about 3 min.
7. Drain on paper towels.
8. Seve with favorite spaghetti sauce or marinara sauce
Rachel Adams
                             Nothing like having pie for breakfast on Sunday morning!

Gooseberry Patch CookBook: Farmer's Market
Page: 26

1 egg, beaten   1/4 cup oil  1 cup milk  11/2 cup bisquick mix or baking mix1/2 cup + 2 Tbsp. sugar  2 apples cored, peeled and cut into wedges 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. butter ( I omitted this out)
Garnish: Whipped cream or vanilla icecream

1. Beat together the first 4 ingredients and the 1/2 cup sugar. Beat well.
2. Pour into a greased 9' pie pan/plate.
3. Arrange apples over batter; sprinkle with remaining sugar, cinnamon, and nut meg.
4. Dot with butter. Bake at 375 degrees for 30 min. or until apples are tender....I would bake till it tests done.
5. Serve warm with whipped cream or vanilla icecream
Rachel Adams
                                             Oh so simple and only 5 ingredients!

Gooseberry Patch CookBook: 5 ingredients or less
Page: 96

8 oz. tube of refrigerated reduced fat crescent rolls 1 lb. lean ground beef, browned 1 1/4 oz. taco seasoning ( I made mine...it's chili powder, garlic powder, onion powder , cumin and paprika suited to taste...none of saltiness)
15 oz. can tomato sauce (I used 14.5 oz. mexican diced tomaotes)
2 cup mexican shredded cheese

1. Unroll crescent dough; press into a greased 9" round baking dish, pinching seams closed.
2. Bake at 350 degree oven for 10 min; set aside.
3. Add beef, seasoning and tomato sauce to a 12'' skillet; heat through, about 7 min.
4. Pour into crust; sprinkle cheese on top.
5. Bake for 10-15 min. Set aside 5 min. before serving.
Rachel Adams
This is something that came up with what I had in my pantry. It was light and filling.

2 handfuls of spaghetti, broken in half      2 cloves garlic, chopped 
1/2 cup sliced and diced green pepper 1/2 cup sliced mushrooms
1 can diced tomatoes, with basil, oregano, and garlic, drained 
1 pkg. mild italian sauage, cooked then cut into round slices  parmesan cheese

1. Cook pasta according to package directions.
2. In a large skillet cook the sauage till cooked enough to slice. Remove from heat and cut into rounds to finish cooking.
3. Drain pasta.
4. Rinse the sauage out with really hot water to rid the grease from the sausage.
5. Combine all the ingredients into one pot, warm slightly to have the flavors combine.
6. Serve with side salad and garlic bread. Sprinkle parmesan cheese on top of pasta.
Rachel Adams

Gooseberry Patch CookBook: Farmer's Market
Page: 64

1/4 cup oilve oil   1/4 cup dry red wine or cranberry juice cocktail  4 cloves garlic, chopped 1 tsp. dried oregano  2 lbs. turkey or pork tenderloin, thinly sliced (I used pork)  6 pita rounds, split     Garnish: Baby spinach, red onion slices (didn't use) tomato slices

1. Combine the first 4 ingredients in a large ziplock bag. Add tenderloin slices; seal and marinate in the fridge upto 12 hours.
2. Line grill surface with a piece of foil coated with non stick cooking spray.
3. Heat grill to med.-high heat.
4. Using a slotted spoon, remove meat mixture from plastic bag and arrange on foil.
5. Discard marinade
6. Grill and turn meat slices until browned. Drain and remove from grill.
7. Toast pitas on grill until warm.
8. Sppon meat mixture into pitas; drizzle with cucumber sauce. Top with spinach, onion, and tomatoes

Cucumber Sauce:

1/4 cup sour cream   1/4 cup cucumber, peeled and diced  2 Tbsp. red onion, minced1/4 tsp. lemon pepper  1/4 tsp. dried oregano  1/8 tsp. garlic powder

Combine all ingredients together. Chill till needed for sandwhiches.
Rachel Adams
I must say this was good, but I wasn't to impressed with my risotto. I will try again!

Gooseberry Patch: Fix it fast
Page: 21

1/3 cup apricot preserves  1/3 cup white wine or apple juice  1/2 tsp. ground ginger
2 Tbsp. oil  4 pork chops salt and pepper to taste

1. Mix the first 3 ingredients together in a small bowl; set aside.
2. Heat oil in large skillet over med-high heat. Add pork chops; sprinkle with salt and pepper.
3. Cook until golden, about 4 min. on each side.
4. Remove prok chops from skillet; keep warm.
5. Turn down the heat to med. low. add preserves mixture to skillet and simmer until thickened, about 4 min.
6. Return pork chops to skillet. Cook for about one min. on each side, until well coated with sauce.
Rachel Adams
MmMm nothing better than homemade chinese.

Gooseberry Patch: Fix it Fast
Page: 8

1-2lb. boneless, skinless chicken strips (I used turkey cutlets that I cut into strips)
4 Tbsp. honey, divided  1 egg, beaten  1/3 cup plus 1 Tbsp. water, divided
1 tsp. Worcestershire sauce  1/2 tsp. dried thyme  1/4 tsp. lemon-pepper seasoning
1/4 tsp. garlic powder  1/8 tsp. dried oregano  1/8 tsp. dried marjoram  2 Tbsp. oil
1 Tbsp. cornstarch  16 oz. pkg. frozen stir-fry veggies 
1/4 tsp. salt ( I used soy sauce and didn't use the salt)  cooked rice

1. Combine the chicken, 2 Tbsp. honey, egg, 1/3 cup water, sauce and herbs; set aside.
2. Heat oil in wok or deep skillet over med. high heat. Add chicken a few pieces at a time; cook and stir until golden.
3. Remove chicken from wok/skillet keep warm.
4. Mix cornstarch with remaining honey and water; set aside.
5. Add veggies to wok/skillet; sprinkle with salt. Cook over med. heat until veggies begin to thaw; drizzle with cornstarch mixture.
6. Continue cooking until veggies are tender; stir in chicken and heat through.
7. Serve with rice.
Rachel Adams
Well I must say that this tenderloin was super moist and oh so yummy with the mushroom sauce...bare with me on this recipe because it's something I came up with and well you all know how measurements go.

1 1lb. pork tenderloin, or if you are serving more than 3 adults use both tenderloins
Spice mix:
1/2 garlic pepper salt
1/4 tsp. hickory smoked salt
1/4 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. white pepper

1/2 cup red wine or beef broth
1 tsp. flour
1/2 cup mushrooms or more
2 cloves garlic, minced

Now for the directions!

1) Heat the pan on med. high heat.
2) Rub the spice mix on both sides of the tenderloin.
3) Once the pan is very hot add the tenderloin....pan sear on all edges until juices run clear.
4) Remove tenderloin once done and keep warm.
5) Add wine, flour, mushrooms and garlic. Whisk until flour and wine is mixed. If sauce is a little thick add a little bit of water.
6) Once the sauce is done and the alcohol has cooked down, remove from heat.
7) Slice tenderloin into 1-in. slices and place on plates as desired and spoon sauce ontop of tenderloin.
Rachel Adams
Oh so yummy and the right amount of kick to it!

Gooseberry Patch CookBook: Ready Set Eat
Page: 54

2 tsp. paprika
1 tsp. salt....I used sea salt so I used about 1/4 tsp.
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
1- 1 1/2 lb. beef strip steak
2 Tbsp. butter...I used olive oil to cut out fat
1/4 cup shallots, minced...I used garlic
8 oz. pkg. sliced mushrooms....mmmm mushrooms
2 Tbsp. red wine
1 Tbsp. oil

1) Mix togther the first 6 ingredients together; sprinkle on both sides of the steaks and set aside.
2) Melt butter or heat oil in a large skillet over med. heat. Add shallots or garlic; cook 1 min.
3) Add mushrooms and cook for 2-3 min. until tender. Stir in wine or beef broth; cook until most of the liquid has evaporated. Remove from heat and keep warm.
4)Heat oil in a seperate skillet over med. high heat. Add steaks; cook for 5-7 min. per side, or to desired doneness. Remove to a plate and let stand several min. Cut into serving size portions and spoon mushroom mixture over steaks.

*Note: I went fancy on this recipe...here's how. I cooked the steaks first. Removed them from the skillet and let them drain on plate with paper towels. I drained the oil out the pan then used the redwine to deglaze the pan and added the mushrooms and garlic to the sauce. I stirred until it became slightly thicken and the alcohol smell was gone, about 3-5 min. Then I spooned the mushroom sauce ontop of the steaks.*
Rachel Adams
I know this is as simple gets and way too easy to make.

Gooseberry Patch Cookbook: Ready Set Eat
Page: 40

1 Tbsp. oil
1/4 cup each onion, green pepper and celery, finely chopped
1 lb. boneless, skinless chicken breas or thighs
3/4 oz. pkg. mushroom gravy mix
12 oz. evaporated milk...I used fat free and you can't tell the difference

1) Heat oil in skillet.
2) Saute veggies over medium high heat for 2 min, or until crisp tender.
3) Add chicken; cook for 6-7 min. per side until golden.
4) Blend together gravy mix and milk; stir into skillet. Bring to a boil; reduce heat, cover and simmer for 15 min. until chicken juices run clear.
5) To serve: spoon gravy from pan over chicken and mash potatoes if you made em like me.

Rachel Adams
Ok I used this one person's website to get the recipe and borrowed the pic...check em out here: http://www.macheesmo.com/2009/03/caramelized-french-toast/

Cool Whip is  fast and easy when your hurry, but when your at home you'd be surprised how simple it is to make your own Whipped cream. It's only 3 ingredients a bowl and a whisk! How simple!!!

So let jump in and do this!

- 1 Cup heavy cream
- 1/8 Cup Sugar
- 1 1/2 Teaspoons vanilla extract

Mix this all together in a bowl and whisk it furiously for about 5-10 minutes depending on the furiousness of your whisking. Once the stiff peaks form Stop! if you keep going you will end up with butter and milk and that defeats the purpose unless your Julia Child and know something we don't...hahha
Rachel Adams
Now I used a mini muffin tin to make these but the recipe called for a regular baking sheet so the timing isn’t different, your cookies will be slightly bigger than mine.

1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar, packed
1/2 c. butter
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 chocolate kisses

Sift flour, baking soda, and salt together. Cream together rest of ingredients, except candy kisses, in large bowl. Begin with mixer on low. Shape dough into balls. Take wax paper and put sugar on it. Roll balls in sugar. Put on ungreased baking sheet. Bake 8 minutes at 375 degrees.

Take out immediately and top with candy kisses, press gently. Put back in oven for 3 minutes more!

This makes 48 cookies, giver or take what gets broken *wink*.
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Rachel Adams

Yield 4 servings (serving size: 5 ounces meat and about 1/4 cup gravy)

Ingredients Chicken:
1 (3 3/4-pound) whole roasting chicken
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper
2 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered

1/2 cup dry white wine
1 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
3 tablespoons water
1/4 teaspoon salt

1.Preheat oven to 375°. To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

2.Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks.

3.Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.

4.Bake at 375° for 40 minutes. Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°.

5.Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes.

6.Remove vegetables from pan with a slotted spoon; reserve.

To prepare gravy:

1. Place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.

2.Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits.

3.Remove vegetables from pan using a slotted spoon; discard.

4.Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.

5.Remove skin from chicken; discard. Carve chicken, and serve with gravy.
Rachel Adams

I try to do a theme night each week, I've notice in my Fix it and Forget it Big Book there is alot of mexican recipes. I picked this recipe because it's fast and easy. Enjoy!

Slow Cooker Enchilada Casserole

1 1/2 lbs ground beef
1 medium onion, chopped
1-2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 corn tortillas
2 cups fresh corn (or 2 cups frozen corn or 15-oz can)
1 (19 ounce) can enchilada sauce
2 cups shredded cheddar cheese
1 cup sour cream


Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.