Ingredients
14-ounce package caramels
5-ounce can evaporated milk
18-1/4 oz. package German chocolate cake mix with pudding
3/4 cup butter
12-ounce package semi-sweet chocolate chips
2 cups pecans, divided
Directions
In a saucepan, over low heat, heat caramels and milk until caramels are melted. Prepare cake batter according to package directions, except only use 1/2 the oil listed. Add butter and beat on high until batter is thick and smooth. Spread about 3 cups of batter into an aluminum foil-lined and greased 13"x9" pan. Bake at 350 degrees for 12 to 15 minutes or until cake puffs around the edges and the center is still slightly wet. Pour the caramel mixture over the cake and spread. Sprinkle with one cup of the chocolate chips and one cup of the pecans. Spoon remaining batter over the top. Bake an additional 35 to 45 minutes, or until cake springs back when gently pressed. Meanwhile, melt the remaining chocolate chips; spread over cake and sprinkle with remaining pecans. Let cool.
Makes 12 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Sunday, August 8, 2010
Cream Cheese Muffin Puffs
Ingredients
1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon almond extract
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
10-ounce tube refrigerated biscuits
12 ounce cream cheese, cubed
Directions
Combine sugar, cinnamon and almond extract. In a separate bowl, combine margarine and vanilla. Press biscuits into 3-inch circles. Dip each cream cheese cube in margarine mixture, then in sugar mixture. Place cube on center of biscuit, fold dough over cheese; seal well. Dip each filled biscuit into margarine mixture, then sugar mixture. Place seam side down in ungreased muffin pan. Bake at 375 degrees for 12 to 18 minutes; serve warm.
Makes 10 to 12
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon almond extract
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
10-ounce tube refrigerated biscuits
12 ounce cream cheese, cubed
Directions
Combine sugar, cinnamon and almond extract. In a separate bowl, combine margarine and vanilla. Press biscuits into 3-inch circles. Dip each cream cheese cube in margarine mixture, then in sugar mixture. Place cube on center of biscuit, fold dough over cheese; seal well. Dip each filled biscuit into margarine mixture, then sugar mixture. Place seam side down in ungreased muffin pan. Bake at 375 degrees for 12 to 18 minutes; serve warm.
Makes 10 to 12
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Don't Watch Me Minestrone
Ingredients
1 lb. stew meat, cubed
6 cups water
28-ounce can chopped tomatoes, undrained
2 cubes beef bouillon
1 onion, chopped
2 tablespoons dried vegetable flakes
2 cups cabbage, finely sliced
1 zucchini, thinly sliced
16-ounce can garbanzo beans, drained
1 cup elbow macaroni, uncooked
1/4 cup grated Parmesan cheese
Directions
In a slow cooker, combined meat, water, tomatoes, bouillon, onion, vegetable flakes and cabbage. Cover and cook on low for 7 to 9 hours or until the meat is tender. Add zucchini, beans and macaroni. Cook on high for 30 to 40 minutes or until vegetables and noodles are tender. Serve with Parmesan cheese sprinkled over individual servings.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1 lb. stew meat, cubed
6 cups water
28-ounce can chopped tomatoes, undrained
2 cubes beef bouillon
1 onion, chopped
2 tablespoons dried vegetable flakes
2 cups cabbage, finely sliced
1 zucchini, thinly sliced
16-ounce can garbanzo beans, drained
1 cup elbow macaroni, uncooked
1/4 cup grated Parmesan cheese
Directions
In a slow cooker, combined meat, water, tomatoes, bouillon, onion, vegetable flakes and cabbage. Cover and cook on low for 7 to 9 hours or until the meat is tender. Add zucchini, beans and macaroni. Cook on high for 30 to 40 minutes or until vegetables and noodles are tender. Serve with Parmesan cheese sprinkled over individual servings.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Cauliflower-Cheese Soup
Ingredients
1 cauliflower head, chopped
1 cup celery, diced
1 cup onion, diced
6-1/2 cups water, divided
8-ounce package cream cheese
1/2 cup cornstarch
2 lbs. Cheddar cheese, grated
2 cups milk
1 teaspoon parsley
salt and pepper to taste
Directions
In large saucepan, simmer vegetables in 6 cups water until tender; drain. Add cream cheese. In a small bowl, dissolve cornstarch in remaining water, then add to saucepan. Blend in Cheddar cheese. Add milk, parsley, salt and pepper. Heat until ready to serve.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1 cauliflower head, chopped
1 cup celery, diced
1 cup onion, diced
6-1/2 cups water, divided
8-ounce package cream cheese
1/2 cup cornstarch
2 lbs. Cheddar cheese, grated
2 cups milk
1 teaspoon parsley
salt and pepper to taste
Directions
In large saucepan, simmer vegetables in 6 cups water until tender; drain. Add cream cheese. In a small bowl, dissolve cornstarch in remaining water, then add to saucepan. Blend in Cheddar cheese. Add milk, parsley, salt and pepper. Heat until ready to serve.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Beefy Mushroom Soup
Ingredients
1/2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 10-3/4 ounce cans cream of mushroom soup
1-1/3 cup milk
1-1/3 cup water
1 carrot, shredded
1/4 cup quick-cooking barley, uncooked
1/4 cup macaroni, uncooked
1/4 cup long grain rice, uncooked
8-ounce package mushrooms, sliced
2 tablespoons grated Parmesan cheese
Directions
In a skillet, brown beef, onion, garlic and Italian seasoning. Drain excess grease and set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add carrot, barley, macaroni and rice. Reduce heat and simmer for approximately 20 minutes or until barley, macaroni and rice are tender. Add beef mixture, mushrooms and cheese; simmer for approximately 5 minutes, stirring occasionally.
Makes 4 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1/2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 10-3/4 ounce cans cream of mushroom soup
1-1/3 cup milk
1-1/3 cup water
1 carrot, shredded
1/4 cup quick-cooking barley, uncooked
1/4 cup macaroni, uncooked
1/4 cup long grain rice, uncooked
8-ounce package mushrooms, sliced
2 tablespoons grated Parmesan cheese
Directions
In a skillet, brown beef, onion, garlic and Italian seasoning. Drain excess grease and set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add carrot, barley, macaroni and rice. Reduce heat and simmer for approximately 20 minutes or until barley, macaroni and rice are tender. Add beef mixture, mushrooms and cheese; simmer for approximately 5 minutes, stirring occasionally.
Makes 4 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Saturday, August 7, 2010
Farmer's Casserole
Ingredients
3 cups frozen, shredded hash browns
3/4 cup Monterey Jack cheese, shredded
1 cup cooked ham, diced
1/4 cup green onions, chopped
4 eggs
12-ounce can evaporated milk
1/8 teaspoon salt
1/4 teaspoon pepper
Directions
Place hash browns in 8"x8" baking dish. Sprinkle with cheese, ham and onions. In a mixing bowl, beat eggs, milk, salt and pepper together; pour over hash browns. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55 minutes to one hour or until a knife inserted in the center comes out clean.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
3 cups frozen, shredded hash browns
3/4 cup Monterey Jack cheese, shredded
1 cup cooked ham, diced
1/4 cup green onions, chopped
4 eggs
12-ounce can evaporated milk
1/8 teaspoon salt
1/4 teaspoon pepper
Directions
Place hash browns in 8"x8" baking dish. Sprinkle with cheese, ham and onions. In a mixing bowl, beat eggs, milk, salt and pepper together; pour over hash browns. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55 minutes to one hour or until a knife inserted in the center comes out clean.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Apple-Pork Tenderloin
Ingredients
3 lb. pork tenderloin
6 to 8 apples, peeled, cored and sliced
1 onion, chopped
1 teaspoon cinnamon
2 tablespoons sugar
1 cup apple cider
2 tablespoons garlic, minced
Directions
Place pork in the center of a roasting pan. Combine apples, onion, connamon and sugar together and place in pan surrounding pork. Pour apple cider over the pork. Spread garlic over the top. Bake, uncovered, at 325 degrees for 1 to 1-1/2 hours or until pork is cooked.
Makes 8 servings
*Cookbook says that this dish is excellent with mashed potatoes and acorn squash.*
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
3 lb. pork tenderloin
6 to 8 apples, peeled, cored and sliced
1 onion, chopped
1 teaspoon cinnamon
2 tablespoons sugar
1 cup apple cider
2 tablespoons garlic, minced
Directions
Place pork in the center of a roasting pan. Combine apples, onion, connamon and sugar together and place in pan surrounding pork. Pour apple cider over the pork. Spread garlic over the top. Bake, uncovered, at 325 degrees for 1 to 1-1/2 hours or until pork is cooked.
Makes 8 servings
*Cookbook says that this dish is excellent with mashed potatoes and acorn squash.*
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Mashed Potato-Meat Loaf Casserole
Ingredients
2 onions, chopped
1 tablespoon oil
1 clove garlic, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 lb. ground beef
3 eggs, divided
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup fresh basil, chopped
1/4 cup chicken broth
1 tablespoon cider vinegar
1-1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 potatoes, peeled, cubed and cooked
1/2 cup sour cream
1 tablespoon unsalted butter
Directions
Over medium heat, saute onions in oil until tender. Stir in garlic, oregano and dried basil; continue to cook one minute longer. Spoon into a large bowl; set aside for 10 minutes. Crumble ground beef into onion mixture, add 2 eggs, bread crumbs, tomato sauce, fresh basil, broth, vinegar, one teaspoon salt and 1/4 teaspoon pepper. Thoroughly blend until mixture is combined. Shape into a loaf and place into an oiled 2-quart casserole dish. Using the palms of your hands and the back of a spatula, press beef mixture over bottom and up sides of casserole dish; set aside. Mash potatoes with sour cream, butter and remaining salt and pepper. Beat remaining egg, then fold into potato mixture; stirring until fluffy. Spoon potatoes into the center of meat loaf shell and bake at 350 degrees for 50 minutes to one hour or until potatoes are puffed and lightly golden brown. Let stand 15 minutes before serving.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
**Thoughts~This was very tasty! However, I would put the meat mixture in the oven for 15 minutes or so before putting the potatoes on and cooking. Just my suggestion. :-)**
2 onions, chopped
1 tablespoon oil
1 clove garlic, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 lb. ground beef
3 eggs, divided
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup fresh basil, chopped
1/4 cup chicken broth
1 tablespoon cider vinegar
1-1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 potatoes, peeled, cubed and cooked
1/2 cup sour cream
1 tablespoon unsalted butter
Directions
Over medium heat, saute onions in oil until tender. Stir in garlic, oregano and dried basil; continue to cook one minute longer. Spoon into a large bowl; set aside for 10 minutes. Crumble ground beef into onion mixture, add 2 eggs, bread crumbs, tomato sauce, fresh basil, broth, vinegar, one teaspoon salt and 1/4 teaspoon pepper. Thoroughly blend until mixture is combined. Shape into a loaf and place into an oiled 2-quart casserole dish. Using the palms of your hands and the back of a spatula, press beef mixture over bottom and up sides of casserole dish; set aside. Mash potatoes with sour cream, butter and remaining salt and pepper. Beat remaining egg, then fold into potato mixture; stirring until fluffy. Spoon potatoes into the center of meat loaf shell and bake at 350 degrees for 50 minutes to one hour or until potatoes are puffed and lightly golden brown. Let stand 15 minutes before serving.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
**Thoughts~This was very tasty! However, I would put the meat mixture in the oven for 15 minutes or so before putting the potatoes on and cooking. Just my suggestion. :-)**
Ham & Noodle Casserole
Ingredients
1 onion, finely chopped
4 tablespoons butter, melted
2 eggs, beaten
1 cup sour cream
1/2 cup Swiss cheese
1-1/2 cups cooked ham, chopped
salt to taste
1/2 pound egg noodles, cooed
Directions
Saute onion in butter over medium heat until soft. In a mixing bowl, combine the eggs and sour cream; add onion, cheese and ham. Season with salt. Place noodles into a buttered 2-quart casserole dish; add ham mixture and toss gently. Bake at 350 degrees for 45 minutes or until a straw inserted in the center comes out clean.
Makes 6 to 8 servings.
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1 onion, finely chopped
4 tablespoons butter, melted
2 eggs, beaten
1 cup sour cream
1/2 cup Swiss cheese
1-1/2 cups cooked ham, chopped
salt to taste
1/2 pound egg noodles, cooed
Directions
Saute onion in butter over medium heat until soft. In a mixing bowl, combine the eggs and sour cream; add onion, cheese and ham. Season with salt. Place noodles into a buttered 2-quart casserole dish; add ham mixture and toss gently. Bake at 350 degrees for 45 minutes or until a straw inserted in the center comes out clean.
Makes 6 to 8 servings.
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Creamed Chicken and Mushrooms
Ingredients
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
12-ounce can evaporated milk
1 to 2 cups cooked chicken, chopped
4-ounce can mushrooms, drained
1/4 cup white wine
Directions
In a 4-quart saucepan, melt butter and add flour, salt and pepper. Remove from heat and stir in broth and evaporated milk. Bring to a boil for one minute, stirring constantly. Stir in chicken, mushrooms and wine; heat through.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
12-ounce can evaporated milk
1 to 2 cups cooked chicken, chopped
4-ounce can mushrooms, drained
1/4 cup white wine
Directions
In a 4-quart saucepan, melt butter and add flour, salt and pepper. Remove from heat and stir in broth and evaporated milk. Bring to a boil for one minute, stirring constantly. Stir in chicken, mushrooms and wine; heat through.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
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