Patch - Our favorite recipes for a crowd

Dear Friend,

From holiday get-togethers to everyday family gatherings, sometimes we need tasty recipes to feed a crowd.

InOur Favorite Recipes for a Crowdyoull find over 60 of our most delicious dishes, just perfect for large gatherings. Whether you need a big batch of Crowd-Pleasing Chili for a church supper, or dozens of Cinnamon-Sugar Cookies or an Amish Brown Sugar Cake for a bake sale, youll find mouthwatering recipes for every big event. Plus, there are recipes for crowd-pleasing Pizza Burgers, Moms BBQ Beef for a Crowd...even a Cherry-Glazed Baked Ham!

Give these easy-to-make recipes a try, and enjoy your get-together, too!

The more the merrier!

Jo Ann & Vickie

Copyright 2016, Gooseberry Patch 978-1-62093-192-9

All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Make a quick condiment kit for your next backyard barbecue. Just place salt, pepper, mustard, catsup, flatware and napkins in an empty cardboard pop carrier...so easy!

2 8-oz. pkgs. cream cheese, softened

1 deli roast chicken, boned and chopped

16-oz. bottle blue cheese salad dressing

1/3 c. hot pepper sauce, or to taste

tortilla chips

Combine all ingredients except tortilla chips in an ungreased 13"9" baking pan. Bake, uncovered, at 375 degrees for 30 minutes, or until hot and bubbly. Serve with tortilla chips.

Have a fiesta! After a south-of-the-border dinner, serve up some Mexican fried ice cream. Freeze individual scoops of ice cream while dinners cooking, roll in crushed frosted corn flake cereal and drizzle with honey. Top with a sprinkle of cinnamon, whipped cream and a cherry.

31-oz. can refried beans

2 lbs. ground beef

1-1/4 oz. pkg. taco seasoning mix

8-oz. pkg. cream cheese, softened

16-oz. container sour cream

24-oz. jar salsa

2 to 3 tomatoes, chopped

1 onion, chopped

2 green peppers, chopped

8-oz. pkg. shredded lettuce

8-oz. pkg. shredded Mexican-blend cheese

2 2-1/4 oz. cans sliced black olives, drained

Optional: sliced jalapeo peppers, corn, black beans

tortilla chips

Spread beans in a lightly greased 13"11" aluminum foil baking pan; set aside. Brown beef in a skillet over medium heat; drain. Add taco seasoning to beef and cook according to package directions. Let cool; spread over bean layer. In a bowl, mix together cream cheese and sour cream; spoon over beef. Top with remaining ingredients except tortilla chips in order given. Arrange jalapeos, corn and black beans over top, if desired. Cover with aluminum foil and refrigerate for at least one hour to overnight. Serve with tortilla chips.

Set out a basket of fingertip towels with sticky, flavorful ribs or wings. Dampen towels with water and lemon juice, roll up and microwave until warm.

30 hot dogs

2 lbs. bacon

wooden toothpicks

16-oz. pkg. light brown sugar

Optional: 3 to 4 shakes hot pepper sauce

Cut hot dogs and bacon slices into 3 to 4 equal pieces each. Wrap each hot dog piece with a piece of bacon; secure with a toothpick. Transfer wrapped hot dogs to a slow cooker. Add brown sugar and hot sauce, if using, to slow cooker. Cover and cook on low setting, stirring occasionally, for 5 to 6 hours, until bacon is cooked.

Crunchy tortilla strips are a tasty addition to southwestern-style soups. Cut corn tortillas into thin strips, then deep-fry quickly. Drain on paper towels before sprinkling over bowls of soup. Try red or blue tortilla chips too.

13-1/2 oz. pkg. round tortilla chips

15-oz. can homestyle chili

8-oz. pkg. shredded Mexican-blend cheese

1/2 c. queso sauce

10-oz. pkg. shredded lettuce

1 onion, diced

1 green pepper, chopped

1/2 c. jalapeo pepper, sliced

Optional: 1/2 c. sliced black olives, 4-oz. can diced green chiles

1/2 c. sour cream

1 tomato, diced

2 T. dried chives

Arrange chips on a large microwave-safe plate; set aside. Heat chili in a microwave-safe bowl on high setting for one minute; stir. Microwave for another minute; set aside. Sprinkle tortilla chips with cheese; microwave on high setting for 30 seconds. Spoon chili and queso sauce over cheese; sprinkle with lettuce, onion, green pepper and jalapeo. Top with black olives and green chiles, if using. Add a dollop of sour cream; sprinkle with tomato and chives.

Traveling a distance to your cookout site? Wrap and freeze burgers or marinated meat before packing in your ice chest. The frozen meat will help keep other items cold and will thaw in time for grilling.

16-oz. pkg. ground pork breakfast sausage

1 c. all-purpose flour

16-oz. pkg. shredded sharp Cheddar, Pepper Jack or mozzarella cheese

Combine all ingredients in a large bowl. Knead together until completely incorporated. Form mixture into one to 1-1/2 inch balls. Place balls on parchment paper-lined baking sheets, one inch apart. Bake at 350 degrees for 15 to 20 minutes, until golden and and sausage is no longer pink. Cool slightly before serving. May be baked, then refrigerated up to one week in a plastic zipping bag and warmed at serving time.

Make assembly part of pizza night fun! Prepare the crust, then set out the sauce, pepperoni, veggies, seasonings and cheese. Let family members add toppings as they like... even little ones can help out. Bake, slice and dinner's ready!

1 T. olive oil

1/2 lb. ground turkey breast

3/4 c. green pepper, finely chopped

1/2 c. onion, finely chopped

1 clove garlic, minced

1/2 c. fat-free cream cheese, softened