Yes, it is time for another Gooseberry Patch Cookbook giveaway! I was so excited to get the chance to be an early reviewer for this book, Meals in Minutes. This is the 10th anniversary edition with new recipes that are fast and fun to make with batches of time saving tips.
Peanut Butter Pan Cake
3 c. all purpose flour
2 c. sugar
2 t. baking soda
1 t. salt
1/4 c. baking cocoa
2 t. vanilla extract
3/4 c. oil
2 T. vinegar
2 c. water
Combine flour, sugar, baking soda, salt and baking cocoa in a large bowl; mix well. Add vanilla, oil and vinegar; stir in water, mixing well. Spread into a lightly greased 13"x9" baking pan; bake at 350 degrees for 35 min. Spread Peanut Butter Frosting on cake when cool. Makes 15.
Peanut Butter Frosting
2 c. powdered sugar
1 c. shortening
1 1/2 t. vanilla extract
1/2-3/4 c. milk
1 c. creamy peanut butter (WE USED CRUNCHY)
Combine sugar, shortening and vanilla until smooth and creamy, adding enough milk to reach desired spreading consistency. Stir in peanut butter; mix well.
Market Fresh & Fast-Cauliflower Soup, Taco Salad & Spicy Salsa Shrimp (having both next week for Cinco De Mayo)
Oodles of Noodles-Chicken & Bowties, Cajun Chicken Pasta (having this on Thursday), Zippy Ziti, Pizza Pasta Salad, Garlic-Angel Hair Pasta, Thai Peanut Noodle
Hearty in a Hurry-Easy Mini Meatloaves (making soon and recipe by Jen at Gooseberry Patch), Deli Stromboli, Veggie Pizza Casserole, Zesty Pizza Casserole
Quick as a Wink-Coconut Chicken, Baby Hot Browns, Coffee-Braised Chicken, Macadamia Nut Chicken
Treats in a Twinkle-Pecan Chippers, Butterscotch Brownies, Peanut Butter Pan Cake with Peanut Butter Frosting, No-Fry Fried Ice Cream (Cinco De Mayo), Best-Ever Cupcakes, Homemade Lemonade Syrup
Perfectly Prepared Pantry-Wonderful chapter that of ingredients that are essential to have on hand for speedy suppers. Market Math breaks down measurements from what you need to what you actually need to buy at the store.
Thai Peanut Noodles
1 lb shrimp (WE also USED 1 lb chicken breast cut into small pieces)
1 c. light Italian salad dressing, divided
8 oz pkg. angel hair pasta
2 T. crunchy peanut butter
1 T. soy sauce
1 T. honey
1 t. ground ginger (WE also USED 2 t. fresh, chopped ginger)
1/2 t. red pepper flakes
1 carrot, peeled and shredded
1 c. green onions, chopped
1 T. sesame oil
2 T. fresh cilantro, chopped
optional: 2/3 c. chopped peanuts
Coat shrimp and chicken with 1/2 cup salad dressing; refrigerate for 30 min. Meanwhile, prepare pasta according to pkg. directions; drain. In a bowl, whisk peanut butter with remaining salad dressing, soy sauce, honey, ginger and red pepper flakes until smooth; set aside. In a skillet over med. heat, sauté carrot, onions, chicken & shrimp in sesame oil until chicken is cooked, about 5 min. Toss pasta, peanut butter mixture and meat together in a large serving bowl; sprinkle with cilantro and peanuts. Serves 4.
(WE doubled the ingredients for the peanut sauce-it needed it!)
The cookbook is for new chefs, newlyweds, seasoned cooks, Gooseberry Patch cookbook collectors, busy mom's, dad's looking for a date night meal and more! The book is also for teen girls! The two desserts, were made by my 13 year old all by herself. Each page in this 222 page cookbook is chocked full of recipes and hand-dandy tips to make meal time prep look easy. Check it out, today!
(Click here to get the Best-Ever Cupcakes recipe)
a Rafflecopter giveaway I'm an early reviewer for Gooseberry Patch and was sent the cookbook to review. My own tasty opinions are used here.