Wednesday, October 30, 2013

Something Sweet & Something Spicy

Time is running out to get in on this Gooseberry Patch Hometown Harvest Cookbook giveaway.  I'm also going to share with you a sweet and spicy yummy today. You'll get two for one today.  

English Toffee Cookie Bars p. 158

This cookie bar is quick and easy. That is what I love about most of Gooseberry patch recipes.  I did alter this recipe because I didn't have exactly what the recipe called for but it turned out none-the-less very yummy.

1cup butter, softened
1 cup brown sugar, packed
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
8 - 1-1/2 oz. milk chocolate candy bars, broken into pieces
1 cup chopped walnuts

1.  Blend butter and brown sugar.  Add egg yolk and vanilla; Mix well.  Add flour and mix well.
2.  Pat dough into an ungreased 15/10 jelly-roll pan..  Bake at 350 degrees for about 18-20 min.until edges are lightly golden.  Remove from oven.
3.  Immediately place chocolate pieces on top.  When chocolate is melted spread with a spatula, like frosting.  (I used the candy melting discs.  in place to the candy bars; melted them in microwave and spread it on)  Sprinkle on chopped nuts.  (I used pecans because that is what I had available.)  Cut into squares.  Makes 2&1/2 dozen.

Spicy Meatball Noodle Soup p. 39
This was a spicy soup no doubt about that.  You win some and loose some.  My hubby isn't a soup fan and through the years his spice intake has gone down.  I didn't use all the cumin and garlic that the recipe called for either.  My young, adult daughters on the other hand loved the soup. I served with cheesy garlic biscuits.  I also used elbow noodles because I didn't have the other pasta the recipe calls for.

6 - 14&1/2 oz. cans chicken broth
3 - 10 oz. cans diced tomatoes with green chiles
4 & 1/2 teaspoon garlic, minced and divided
1 Tablespoon ground cumin
1&1/2 lbs. ground beef
3 cups shredded Mexican-blend cheese, divided
1 teaspoon salt & pepper each
8 oz. fettuccine pasta, uncooked
4 oz. whole wheat linguine pasta
3 cups zucchini, diced

1.  In large soup pot, combine broth, tomatoes with juice and 3 teaspoons garlic and cumin.  Bring to a boil over med. -high heat.  Reduce heat to low; cover and simmer 10 min.
2.  In mixing bowl, combine, beef, remaining garlic, 1 & 1/2 cups. cheese, salt and pepper.  Form into 3/4 inch meatballs.  add to broth mixture.  Cover and cook for 5 minutes.  Break pasta into 2-inch pieces;  add zucchini to soup pot.  Return to a boil.  cook til pasta is tender about 10 min.  Serve soup topped with remaining cheese.  Make 10-12 servings. 

Check out Parmesan Pork Chops here
Check out Garden Fresh Chili here

a Rafflecopter giveaway

I'd like to thank Gooseberry patch for giving me the opportunity to review this book.  They provided me with a copy of this cookbook plus one for the giveaway.  I was not compensated in any other way. This is my honest review.

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1 comment:

  1. Love soups Made a cabbage/sausage/potato soup this week that's great.


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