Our Favorite Quick & Easy Recipes Cookbook

Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born. We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history. Hard to believe its been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do.

Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers. One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family!

Welcome

Dear Friend, Its almost dinnertimewhat to serve? Heres your answergather everyone around the table for satisfying meals that are ready in no time. In Our Favorite Quick & Easy Recipes youll find hearty, simple-to-make dishes for any occasion.

Please your family with Tomato-Feta Salad, Melt-Away Biscuits, Parmesan Baked Chicken and Triple Fudge Cake for dessertentertain friends with Super Nachos, BLT Dip and Easy Butterscotch Bars. No fast food tonightserve up a quick & easy home-made meal! Come and get it!
Vickie & Jo Ann

Copyright

Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright 2005, Gooseberry Patch 978-1-62093-069-4
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.

BLT Dip

Makes 2-1/2 cups 1 lb. bacon, crisply cooked and crumbled 1 c. sour cream 2 tomatoes, chopped toast rounds or snack crackers Blend together bacon, mayonnaise and sour cream in a medium bowl. sour cream 2 tomatoes, chopped toast rounds or snack crackers Blend together bacon, mayonnaise and sour cream in a medium bowl.

Add tomatoes just before serving. Serve with toast rounds or crackers. Need to peel tomatoes, peaches or pears in a hurry? Simply scald them in hot water, then submerge them in cold waterthe skin will peel right off.

Garden Veggie Spread

Makes 1-1/2 cups 8-oz. pkg. cucumber, chopped 1 carrot, peeled and shredded 1 green onion, chopped 1 t. lemon juice 1/4 t. dill weed assorted vegetables for dipping Combine cream cheese, cucumber, carrot, onion, lemon juice and dill weed in a medium bowl; blend well. dill weed assorted vegetables for dipping Combine cream cheese, cucumber, carrot, onion, lemon juice and dill weed in a medium bowl; blend well.

Chill before serving. Serve with fresh vegetables. Add a splash of color to sparkling cider and lemonade! Freeze grape or cranberry juice in ice cube trays and add a few cubes to each glassso pretty!

Baked Parmesan Dip

Makes 10 servings 2 8-oz. pkgs. cream cheese, softened 1/2 c. grated Parmesan cheese 2/3 c. onion, diced corn chips Mix ingredients except corn chips together; spread in an ungreased 13"x9" baking pan. onion, diced corn chips Mix ingredients except corn chips together; spread in an ungreased 13"x9" baking pan.

Bake at 400 degrees for 20 minutes, or until bubbly and golden. Serve with corn chips. Make your own crunchy pita chips for dipping. Cut pita bread rounds into triangles, brush lightly with olive oil and sprinkle with garlic salt or herbs. Bake at 350 degrees for a few minutes until crisp. salsa 4-oz. can diced green chiles, drained 1/2 c. sliced black olives 1 c. shredded Monterey Jack cheese Place tortillas on an ungreased baking sheet; spread tortillas with salsa. shredded Monterey Jack cheese Place tortillas on an ungreased baking sheet; spread tortillas with salsa.