Hometown Christmas Gooseberry Patch Cookbook giveaway

Be sure to read to the end of this post for the giveaway

Like all Gooseberry Patch cookbooks there just isn't enough time to try all the recipes that you want to before the posted date.  The holiday season doesn't help matters much as everyone is coming and going and there is so much going on.  However, you won't be disappointed and lack a recipe if you have the new Gooseberry Patch Hometown Christmas Cookbook.  You'll have all kinds of recipes right at your fingertips to make for those get together times with family and friends.  This cookbook even has a section of heartwarming memories that folks have shared along with the normal tip or idea at the bottom of each page.

Italian Chicken Spread found under OPEN HOUSE...You're Invited.
 (p. 117; submitted by Patrice L. Lockport, IL)

This yummy recipe was a delightful change from your normal chicken salad spread.  You add 1/3 cup Italian salad dressing and 1 teaspoon Italian seasoning along with 1/3 cup Parmesan cheese to 1 - 13 oz. can chicken, drained or 1 & 1/2 cups cooked chicken diced/shredded and 1/3 cup mayonnaise.  Serve with crackers or lightly toasted Italian bread slices.  Cover and chill 2-3 hrs. to allow flavors to blend.  Serve as is or bake 350 degrees until hot and bubbly.  Makes 2 & 1/2 cups. 

Mint Chocolate Chip Mousse found under the TREE-TRIMMING Treats.
 (p. 159; submitted by Krista M. Fort Wayne, IN)

My family loved this yummy treat.  My daughter said, "It's like eating a smooth milk shake with a spoon."  It is smooth and creamy.  lovely texture.  Mine did separate some after setting a day, but that didn't stop my family from eating it. It is pretty easy..mix 1- 3.9 oz. package instant chocolate pudding mix and 1 & 1/2 cups milk for 2 minutes.  Chill in refrigerator for 5 minutes making soft-set.  Add 1 teaspoon peppermint extract to 1 - 16 oz. container frozen whipped topping that is thawed.  stir well fold in the pudding and 1 cup. semi-sweet chocolate chips.
(Note:  I used a whole bag of chips-  my family didn't object.  I also used the chocolate/mint chips instead of semi-sweet chocolate) 

Blue-Ribbon Pecan Pie found under the TREE-TRIMMING Treats.
(p. 155; submitted by Gail K. Phoenix, AZ)

I made this pie for our Thanksgiving table.  When I announced to my family I had used a new recipe for the Pecan Pie they were very much disappointed...UNTIL it was served up.  Mine however did turn out to be on the runny side when served up.  I should have cooked it longer than the recipe mentioned, but if I had done that I would have risked really burning the crust.  Not exactly sure what went wrong.  My family did gobble it down though so I can't say it was a total lose. 

1- 9 in. pie crust
1/2 cup pecan halves
3 eggs
1 cup dark corn syrup
1 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

• Place unbaked crust in pie plate.  Arrange pecans in crust; set aside.  
• In bowl, beat eggs well.  Add remaining ingredients; mixing well.
• Pour mixture over pecans in crust
• Bake at 400 degrees for 15 minutes; reduce oven to 325 degrees baking an additional 30 minutes or until center of pie is set.
• Cool completely.  Serves 8

Now how would you like a chance to win a copy of this cookbook for your own kitchen?  I'm going to make it pretty simple and easy since we are all in Holiday mode and things are pretty hectic.  Tell me one of your favorite Holiday items that find their way onto your table at this time of the year.  Treats, main dish, beverage.  I don't care.  Please I must keep this to US residents only as I will be mailing this book out myself.  Be sure to leave your email address.  I'll keep this giveaway open till Sat. Dec. 21. 

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.