Country Cheesecake Bars - Garfield...Recipes with Cattitude Review and Giveaway!

I do believe that this cookbook has to be one of the cutest cookbooks that Gooseberry Patch has published!
Garfield is an all-time favorite cat from years past...but he seems to be just as popular now. I can tell you one thing...he still has the same attitude he's always had, and his love for good food hasn't changed either!

This cookbook has more of the tried and true recipes that Gooseberry Patch is famous for.
If the cover doesn't convince you, the table of contents will.

Breakfast is Served...Time To Get Up!

First Lunch, Then a Catnap

Snack Attack!

Lotsa Lasagna, Pasta and Pizza

It's Dinner Time...Now!!!

Dinner is Over...What's For Dessert?

With recipes like 

Breakfast Burritos, Kitchen Cupboard Waffles, Buttery Maple Syrup,

Baked Chili Fries, Wonderful Warm Corn Dip, Cheesy Lasagna Rolls,

Oven Fried Catfish, Hot Bacon Brussels Sprouts, Caramel Apple Cake,

Peanutty Caramel Bars and Soft Pumpkin Cookies

you know you're in for a real treat when you open the cover of

Garfield...Recipes with Cattitude!

Ok...so now that you've had another little peek inside this cookbook,
I'll tell you how you can purchase one for yourself or as a gift for a friend.
You can click on either one of these sites and preorder it. 

It won't be available until June 1st!

Gooseberry Patch

Amazon

Be sure to visit Gooseberry Patch on Facebook!

Well Garfield, I'll tell ya!

For dessert, tonight,we are having

Country Cheesecake Bars!

Yum! Yum!

Don't they look delicious? 

Oh my...they sure are!

Country Cheesecake Bars

According to Garfield, dieting is a sickness..and cheesecake is the cure!

Top each bar with a spoonful of cherry pie filling

for an extra-special treat!

2/3 cup butter, softened

1 cup brown sugar, packed

2 cups all-purpose flour

1 cup chopped nuts (I used pecans)

8 oz pkg cream cheese, softened

1 cup sugar

1/4 cup milk

2 eggs, beaten

1/2 tsp lemon zest

4 tsp lemon juice

1 tsp vanilla extract

In a bowl, mix buter, brown sugar flour and nuts until crumbly.

Set aside 2 cups of mixture for topping.

Press remaining mixture into the bottom of a greased 13x9 baking pan.

Bake at 325* for 15 minutes; cool.

In a separate bowl, blend together remaining ingredients; pour into baked crust.

Sprinkle with reserved crumb mixture.

Bake for an additional 25 minutes, until set and topping is golden.

Cover and refrigerate for about one hour; cut into bars.

Makes 2 to 3 dozen.

Gooseberry Patch has, ever so kindly, sent an extra copy 

for me to to giveaway to you!

But....

you must enter for 2 chances to win!

How do you enter?

1. You MUST be a fan of the 

Gooseberry Patch facebook page. 

Go there, 'like' their page then come back and tell me.

2.  Leave me a comment telling me you'd like to win!
PLEASE be sure to leave your name and/or email address.
If you're the winner, I'll need a way to contact you!

And, that's it!

Giveaway ends Thursday, June 6th

Winner will be announced Friday, June 7th!

Swanson's Flavor Boost

Swanson's Flavor Boost

I have used this product in several of my recipes. The Flavor Boost adds so much more to the flavor of your dish.

I use it with or without additional broth or water. The juices from the meat dilute it a little bit, but the meat soaks up all the flavor.

When your adding soups or broths to casseroles or soups, add a packet of Flavor Boost too....

You will definitely taste the difference!!

Slow Cooker Chicken w/peppers and onions

I had chicken breasts thawing in the fridge over night.
I woke up the next morning and had to plan an unexpected trip out of town for the day.
I knew I wouldn't have time to cook when I got home.

My son, and his master cooking skills, helped me throw this recipe together in a flash.
Oh my goodness. 

We work so good together!

Slow Cooker Chicken w/ Peppers and Onions

4 - 6 chicken breasts
1 cup chicken broth

1 Swanson's Chicken Flavor Boost

Montreal Chicken seasoning
1 medium onion, chopped in to 1 - 2 inch pieces
1 medium green bell pepper, chopped in to 1 inch pieces

Add chicken broth to slow cooker.

Lightly sprinkle Montreal seasoning on bottom sides of each chicken breast.

Squeeze out a line of flavor packet on top of each piece of chicken.
Using a basting brush, spread the flavoring over the chicken.
Sprinkle top of chicken with Montreal Seasoning.

Add chicken to slow cooker..
Layering chicken is ok.

Add onions and bell pepper on top of chicken.

Cover and cook on low for 6 - 8 hrs.

This chicken came out so tender and juicy.
We couldn't believe how much of the seasoning and flavor had absorbed in to the chicken. 

WOW!

Delicious!

Look at how this juicy chicken just falls apart!

Italian Meatball Subs - Early Bird Review and Giveaway

It's that time again! 

Time for another cookbook review and giveaway!

I've got to hand it to Gooseberry Patch....

they publish one awesome cookbook after another.

But, I do believe that this one is the cutest!

If you're a fan of Garfield...or not, 

you're going to absolutely LOVE this Gooseberry Patch cookbook

Garfield...Recipes with Cattitude!

Since Garfield is such a impatient feline....

I know he wouldn't want me to piddle around and not get to the recipes. 

Well...hold your horses Garfield,

I've got to tell them a little bit about this wonderful cookbook first!

First off...Garfield has many handy tips like this one.....

I completely agree with you my furry friend!

Such a great idea! No wonder you're such an expert with food!

He acts like he's always tired...

but you know he'd try any new recipe.

You only have to ask him once!

Ok...so now that you've had a little peek inside this cookbook,
I'll tell you how you can purchase one for yourself or as a gift for a friend.
You can click on either one of these sites and preorder it. 

It won't be available until June 1st!

Gooseberry Patch

Amazon

Be sure to visit Gooseberry Patch on Facebook!

Ok, now on to the first recipe!

Italian Meatball Subs

1 Onion, sliced

1/2 cup green pepper, chopped (I sliced mine)

2 T. Water

2 15 oz cans pizza sauce

24 meatballs, thawed if frozen

4 Italian hard rolls, partially sliced and hollowed out

(I used our favorite hoagie buns)

1/2 to 3/4 c shredded provolone cheese

(I used sliced)

In a large saucepan over medium heat, combine onion, pepper and water.

Cover and cook just until vegetables are tender, about 5 minutes; drain.

Stir in pizza sauce and meatballs.

Simmer until hot and bubbly, 5 to 10 minutes.

Fill each roll with 6 meatballs, top with some of the sauce.

Sprinkle with cheese.

Close rolls and place in an ungreased 12x9 baking pan.

Bake at 400* for 10 to 15 minutes, until rolls are toasty and cheese is melted.

Serve with remaining sauce for dipping. 

Makes 4 servings.

Gooseberry Patch has, ever so kindly, sent an extra copy 

for me to to giveaway to you!

But....

you must enter for 2 chances to win!

How do you enter?

1. You MUST be a fan of the 

Gooseberry Patch facebook page. 

Go there, 'like' it then come back and tell me.

2.  Leave me a comment telling me you'd like to win!
PLEASE be sure to leave your name and/or email address.
If you're the winner, I'll need a way to contact you!

And, that's it!

Giveaway ends Thursday, June 6th

Winner will be announced Friday, June 7th!