Vickie - Suppers in a snap: quick-to-fix dinners, sides & desserts plus lots of time-saving tips

To cooks everywhere who know that a steamy hot casserole or a warm bubbly dessert can warm the heart as well as fill the tummy. Gooseberry Patch An imprint of Globe Pequot 246 Goose Lane Guilford, CT 06437 www.gooseberrypatch.com1 800 854 6673 Copyright 2018, Gooseberry Patch 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. Do you have a tried & true recipe... tip, craft or memory that youd like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com and follow the easy steps to submit your favorite family recipe. Or send them to us at: Gooseberry Patch PO Box 812 Columbus, OH 43216-0812 Dont forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with it and youll receive a FREE copy of the book! Our favorite tipsfor quick & easy cooking Sometimes getting dinner on the table when you're short on time takes more than a good recipe.

It takes knowing just a few helpful tips to get ingredients prepped and ready to go. Whether you're cooking up a quick-to-fix slow-cooker meal, a 5-ingredient recipe, or a quick-to-cook supper, handy tips can help you save precious minutes. Here are some of our favorite time-saving tips for getting a tasty meal ready in a jiffy: Read your recipe top to bottom before starting to cook. You might be tempted to skip this important step when you're in a rush, but don't! Making sure you have all of the ingredients and knowing cooking times in advance is an essential first step.. Gather all of your ingredients before you begin. Small bowls or muffin tins are handy kitchen helpers. Eat the skin! Not all produce needs to be peeled before cooking. Eat the skin! Not all produce needs to be peeled before cooking.

Wash your produce well, but if it has thin skin, don't bother peeling. Potatoes, beets, carrots and sweet potatoes are just a few of the veggies that taste great with the skin on.

Use parchment paper. Roast all your veggies on parchment paper and clean-up is a snap! Cook extra and freeze it. Roast two chickens, brown double batches of ground beef, make double batches of soup and rice. Weeknight meals are fast and easy when you've already got some extra ingredients in the freezer. Clean as you go. Rinse prep bowls and utensils as you go. CHAPTER ONEGreek Olive Cups, Page 16Fruit & Nut Cheese Log, Page 24Roseanne Cranston, St. CHAPTER ONEGreek Olive Cups, Page 16Fruit & Nut Cheese Log, Page 24Roseanne Cranston, St.

Louis, MO

This dip is a hands-down crowd-pleaser. Serve it with your favorite multi-colored tortilla chips. Makes 4 cups.15-oz. can black beans, drained and rinsed15-oz. can black-eyed peas, drained and rinsed15-1/4 oz. jar salsaOptional: chopped fresh cilantro Stir together all ingredients except cilantro; transfer to an airtight container. jar salsa Optional: chopped fresh cilantro Stir together all ingredients except cilantro; transfer to an airtight container.

Refrigerate several hours before serving. Garnish with cilantro, if desired. Leona Krivda, Belle Vernon, PA

My oldest daughter makes this refreshing chilled tea in the fall and it is always a hit. Makes about 3 quarts.5 tea bags1/2 c. sugar5 c. unsweetened apple juice2 c. cranberry juice cocktail1/3 c. lemon juice1/4 t. pumpkin pie spiceice cubes Combine tea bags and sugar in a heat-proof one-gallon pitcher. pumpkin pie spice ice cubes Combine tea bags and sugar in a heat-proof one-gallon pitcher.

Add boiling water; let stand for 8 minutes. Discard tea bags. Add juices and spice; stir well until sugar is dissolved. Chill; serve over ice. TIME-SAVING SHORTCUT Make some lemony iced tea and let it chill overnight. Itll be ready in a jiffy for lunch or dinner the next day! Brew 9 tea bags in 3 quarts boiling water for 5 minutes.

Discard tea bags. Stir in a 12-ounce can of frozen lemonade concentrate and a cup of sugar. Serve over ice...ahh!

Robyn Wright, Delaware, OH Wrapped in bacon strips, these succulent scallops will be snapped up quickly! Be sure to buy sea scallops, which are larger in diameter than the smaller bay scallops. Makes 22 appetizers.11 slices bacon, cut in half1/2 c. all-purpose flour1-1/2 t. salt1/2 t white pepper1/2 t. garlic powder1 c. milk1 egg22 sea scallops1 to 2 c. panko bread crumbsOptional: cocktail sauce In a skillet over medium heat, cook bacon slices for 3 to 4 minutes, until translucent; drain. panko bread crumbs Optional: cocktail sauce In a skillet over medium heat, cook bacon slices for 3 to 4 minutes, until translucent; drain.

Combine flour and seasonings in a shallow dish. Beat together milk and egg in a small bowl. Roll scallops in seasoned flour, shaking off excess. Dip scallops in egg mixture, then coat with bread crumbs. Wrap each scallop with bacon and secure with a toothpick. Place scallops on a lightly greased baking sheet.

Bake at 400 degrees for about 30 minutes, until bacon is crisp and scallops are cooked through. Serve hot with cocktail sauce, if desired. Rosalyn Smith, Apache Junction, AZ

My husband shared this dip recipe with me at our first camping experience as a new family. Its speedy to make and hearty enough to be a meal. Im sure you will like it too! Serves 5 to 10.1 lb. pkg. pkg.

Mexican pasteurized process cheese spread, cubed