Gooseberry Patch The Harvest Table - Supper - REVIEW & GIVEAWAY!

I have to say what an honor it always is for me to review new releases for Gooseberry Patch -- this most recent book has quickly become my favorite (well, my favorite for today, lol). If you enjoy autumn or comfort foods or both, you have to add this one to your collection. Oh, and at the end of this post is the details for how you can enter in to WIN -- there will be 2 winners who will each enjoy their own copy of The Harvest Table as well as a Faithfulness Farm Apron and Tee Towel Set.

Gooseberry Patch's The Harvest Table

I've shared recipes from this book for both a Harvester Breakfast and Dinner (midday meal) -- now I am going to share some recipes for making a lovely Harvester Supper. When I asked my son what he thought the perfect fall supper was, his instant response was Pot Roast and Mashed Potatoes -- that is probably his instant response to any question regarding his favorites -- well, this book doesn't have a recipe for those -- BUT it does have a recipe for what we consider to be the perfect side to roast -- ROASTED BRUSSELS SPROUTS -- oh, and this recipe is DELICIOUS!!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Gooseberry Patch’s The Harvest Table (contributed by: Stacy Kaegi, Wappingers Falls, NY)
(Printable Version)

2 lbs Brussels sprouts, trimmed and halved
1 c pecans, coarsely chopped
2 Tbsp olive oil
2 cloves, finely chopped
1/2 tsp kosher salt
1/4 tsp pepper

Toss together all ingredients on a large rimmed baking sheet. Turn Brussels sprouts cut-side down. Bake, uncovered, at 400°F for 20 to 25 minutes, until golden and tender. Serves 6.

No Harvester meal would be complete without dessert -- and I found the perfect recipe -- LEMON UPSIDE-DOWN CAKE. I LOVE Meyer Lemons and this yummy recipe showcases them perfectly...and what farm wife wouldn't use her trusty cast iron skillets to make an incredible dessert. Serve with mounds of freshly whipped cream and hot, black coffee!

Lemon Upside-Down Cake

Lemon Upside-Down Cake
Gooseberry Patch’s The Harvest Table (contributed by: Tiffany Brinkley, Broomfield, CO)
(Printable Version)

3/4 c butter, softened and divided
3/4 c plus 2 Tbsp brown sugar, packed
2 Meyer lemons, unpeeled, thinly sliced and seeds removed
1-1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 c sugar
1 tsp vanilla
2 eggs, separated
3/4 c. milk
1/4 tsp cream of tarter
Optional: whipped cream (whipped cream is NEVER optional to me, lol)

Melt 1/4 cup butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar until dissolved; remove from heat. Arrange lemon slices in skillet over brown sugar mixture; set aside. In a bowl, mix flour, baking powder and salt. In a separate large bowl, with an electric mixer on low speed, beat remaining butter and sugar until fluffy. Beat in vanilla and egg yolks, one at a time. Beat in flour mixture alternately with milk, set aside. In a separate bowl, with an electric mixer on high speed, beat egg whites and cream of tarter until stiff peaks form. Fold egg white mixture into batter. Spoon batter into skillet. Bake at 350°F for 30 minutes, or until a toothpick inserted in center tests clean. Let cake cool in skillet for 15 minutes. Top skillet with cake plate and turn cake out of skillet. Serve warm or at room temperature; garnish with whipped cream, if desired. Serves 8.

As promised the GIVEAWAY details --

Faithfulness Farm Giveaway!

1. The giveaway is open to Faithfulness Farm followers (old and new - so follow if you don't already).

2. Leave a comment telling me YOUR favorite fall dish HERE - whether it is one you make or simply one you enjoy during the harvest season.

3. BONUS: Blog about the giveaway on your blog or post on Facebook or Twitter (be sure to tell me in your comment so I give you credit for it).

4. #2 BONUS OPPORTUNITY: Go visit the nice Gals at GOOSEBERRY PATCH on FACEBOOK and leave a comment on their wall telling them you were sent by Faithfulness Farm and you LOVE Autumn because ____________!

5. NEWEST or #3 BONUS OPPORTUNITY: The way Gooseberry Patch is able to publish such great cookbooks is because YOU, the home cook, share your recipes with them. For bonus entry, click over to Gooseberry Patch and SHARE A RECIPE - one of your family's favorites and then come back to this post and leave a comment telling me what recipe you submitted and why it is a favorite with your family. NOT ONLY will you given bonus credit, YOUR recipe may appear in an upcoming book and Gooseberry Patch will send you a contributor's copy - THAT makes everyone a winner :)


Giveaway is open until May 30th - WINNERS will be notified on May 31, 2012!!

Posting to Miss Yvonne's On The Menu party!

Gooseberry Patch's The Harvest Table - Dinner - REVIEW & GIVEAWAY!

Now that the harvesters have had a hearty breakfast and put in a morning of hard work, they'd be looking forward to a midday meal to fuel them for several more hours work. Here in farm country that midday meal is referred to as DINNER. For dinner there is going to be Thyme Pork Chops, Herbed Potato Gratin and Feta Cheese Tossed Salad. To round the meal out, homemade rolls and LOTS of iced tea, lemonade and HOT coffee. I made this meal for my family and everyone enjoyed it very much -- especially the potatoes. I even made a low-carb version for myself and was bowled over by how yummy they were. I think this will be my go-to gratin recipe from here on out :)

Gooseberry Patch's The Harvest Table

The Thyme Pork Chops were both yummy and very simple to prepare -- I will be using this recipe more this summer as my herb garden always has lots of thyme planted.

Thyme Pork Chops

Thyme Pork Chops
Gooseberry Patch’s The Harvest Table (contributed by: Denise Piccirilli, Huber Heights, OH)
(Printable Version)

6 Pork Loin center-cut chops, 1-inch thick
Salt and pepper to taste
2 Tbsp olive oil
1 Tbsp fresh thyme, chopped, or 1/2 tsp dried thyme

Sprinkle pork chops on both sides with salt and plenty of pepper. In a small bowl, stir together oil and thyme; brush over both sides of pork chops. Arrange in a shallow roasting pan. Bake, uncovered, at 350°F for 50 to 60 minutes. Makes 6 servings.

The salad was simple and yet very complex in it's flavors -- a great addition would be some thinly sliced apples - like a tart Granny Smith - YUM!

Feta Cheese Tossed Salad

Feta Cheese Tossed Salad
Gooseberry Patch’s The Harvest Table (contributed by: Holly Child, Parker, CO)
(Printable Version)

1 head green leaf lettuce, torn into bite-size pieces
8-oz container crumbled feta cheese
3/4 c. chopped walnuts
3 to 4 stalks celery, finely chopped
1/2 tsp pepper
2 Tbsp oil
2 Tbsp white vinegar

In a salad bowl, combine all ingredients except oil and vinegar. Toss to mix. Drizzle oil and vinegar over salad; toss again. Cover and refrigerate for at least one hour. Serve chilled. Makes 4 to 6 servings.

The Herb Potato Gratin was FABULOUS and so very simple to make. The addition of the garlic & herb soft cheese resulted in a flavor that made this dish seem more elegant and fussy than it actually was - in other words, fancy enough for company - easy enough for everyday -- my kind of recipe. To make this low-carb, I followed the recipe exactly with the exception of swapping the potatoes for a head of cauliflower -- EXCELLENT!!

Herb Potato Gratin

Herbed Potato Gratin
Gooseberry Patch’s The Harvest Table (contributed by: Joan White, Malvern, PA)
(Printable Version)

2 to 4 Tbsp butter, melted
3 lbs redskin potatoes, peeled and thinly sliced (I skipped the peeling part)
Salt and pepper to taste
2 c. whipping cream
5-oz container soft cheese with garlic & herbs

Spread butter in a 13x9-inch baking pan. Arrange half of sliced potatoes in a pan; season generously with salt and pepper. In a large heavy saucepan over medium heat, stir cream and cheese mixture until smooth. Pour half of cheese mixture over potatoes in pan. Arrange remaining potatoes on top; season with more salt and pepper. Pour remaining cream mixture over potatoes. Bake, uncovered, at 400°F for about one hour, until golden brown and potatoes are tender. Serves 8.

Herb Potato Gratin's Low-Carb
Makeover -- Herb Cauliflower Gratin



Okay, now on to the IMPORTANT stuff -- the GIVEAWAY!! This is a DOUBLE giveaway -- 2 cookbooks, 2 Faithfulness Farm Apron & Tee Towel sets AND 2 WINNERS!!

1. The giveaway is open to Faithfulness Farm followers (old and new - so follow if you don't already).

2. Leave a comment telling me YOUR favorite fall dish HERE - whether it is one you make or simply one you enjoy during the harvest season.

3. Bonus: Blog about the giveaway on your blog or post on Facebook or Twitter (be sure to tell me in your comment so I give you credit for it).

4. NEW BONUS OPPORTUNITY: Go visit the nice Gals at GOOSEBERRY PATCH on FACEBOOK and leave a comment on their wall telling them you were sent by Faithfulness Farm and you LOVE Autumn because ____________!

Giveaway is open until May 30th - WINNERS will be notified on May 31, 2012!!

Check back this weekend for the final installment of this review - Supper from The Harvest Table AND one last bonus chance to be one of the 2 GIVEAWAY winners!

Gooseberry Patch's The Harvest Table - Breakfast - REVIEW & GIVEAWAY!

Let's go ahead and forget that we are at the end of spring and summer is well on it's way in many parts of the country -- we are going to spend a few days thinking about and cooking for HARVEST!!

Like many of you, fall and harvest time are my favorite time of year. Part of what makes it a favorite for me is the wonderful, comforting foods of the season.

Gooseberry Patch's The Harvest Table

When I think of The Harvest Table, my mind's eye sees a vintage scene where the farm wife has set a table laboring with food, much of it from her kitchen gardens, prepared for those who have come to assist her farmer husband with the harvest of his crops (or branding cattle, or cutting hay or .....). Her contribution is no small feat -- hours of cooking and baking go into each meal. Probably a very romantical notion in this day and age of mechinized farming BUT that is what my mind's eye imagines at the mention of The Harvest Table...I know, I've probably have read too many old books, lol.

When I recieved this book in the mail, I was thrilled to see some of my friends have recipes included (and I have 3 of my own recipes in there too). The chapters capture the season wonderfully - Hearty Autumn Brunch, Soup Supper with Friends, Simple Harvest Supper, Thanksgiving with All The Trimmings, Festive Fall Flavors and Save Room for Dessert. It was very hard to decide which recipes to include in my review -- I figured I'd go ahead and plan a day's menu - review and share recipes for Breakfast, Dinner (the noon-time meal) and Supper planned and made with the harvesters in mind.

The quentissential farm breakfast is bacon and eggs. My friend Tina's (from Gramma's In The Kitchen) recipe is wonderful and easily will feed an army of harvesters (or kids). I served this with warm flour tortillas to scoop this yummy, cheesy bacon and egg mixture into and lots of hot sauce for adding a spicy edge. YUM!!

Camp-Time Eggs & Bacon

Camp-Time Eggs & Bacon

Gooseberry Patch's The Harvest Table (contributed by Tina Geroge, Eldorado AR)
(Printable Version)

1 lb bacon
1 doz. eggs, beaten
1/2 c. milk
2 T margarine, divided
1/2 to 1 c. shredded Cheddar cheese

In a non-stick skillet over medium heat, cook bacon until crisp. Drain bacon on a paper towel-covered plate. Cut bacon into 1/2-inch pieces and set aside. In a bowl, beat eggs and milk until well blended. Add one tablespoon margarine to skillet; stir until melted. Add egg mixture; cook over medium heat until eggs are set, stirring occasionally to scramble. Turn off heat. Add bacon and desired amount of cheese; stir until cheese melts. Serves 10-12.

For the cereal lovers, there is my recipe for Nutty Skillet Granola -- scooped over vanilla yogurt and sliced peaches is a real breakfast (or any) time treat!

Faithfulness Farm's Nutty Skillet Granola

Nutty Skillet Granola
Gooseberry Patch's The Harvest Table (contributed by: Gail Blain Prather, Hastings, NE)
(Printable Version)

1 cup quick rolled oats
1 cup old-fashioned rolled oats
1 cup sliced almonds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup wheat germ
1/4 cup vegetable oil
1/2 cup real maple syrup
3/4 cup light-brown sugar, lightly packed
1 cup raisins

In a large bowl, combine both types of oats, almonds, walnuts, pecans and the wheat germ. Set aside. In a 12-inch skillet, place oil, maple syrup and brown sugar. Place pan over medium heat and stir constantly until the sugar is melted and the mixture just begins to bubble, about 3 minutes. Add the oat mixture and stir well to completely coat with the syrup mixture. Reduce the heat to medium-low. Continue to cook, stirring occasionally, until granola begins to sizzle and toast, about 3 to 4 minutes. Be careful not to burn it. Remove the skillet from the heat and stir in the raisins. Allow to cool for 10 minutes. Transfer the granola into a sturdy container with a tight-fitting lid. Serve immediately or let rest until cool enough to cover and store. Will keep for up to 2 weeks. Makes about 7 cups.

No breakfast is complete without something yummy from the oven -- that would be my friend Nancy's Cranberry-Pumpkin Muffins. This recipe alone is the BEST reason to stock up on fresh cranberries and pop them into the freezer when in season!

Nancy's Cranberry-Pumpkin Muffins

Cranberry-Pumpkin Muffins
Gooseberry Patch's The Harvest Table (contributed by: Nancy Girard, Chesapeake, VA)
(Printable Version)

1 c. canned pumpkin
2 eggs, slightly beaten
2 c sugar
1/2 c. canola oil
2-1/4 c all-purpose flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 c. fresh or frozen cranberries, chopped

In a bowl, combine pumpkin, eggs, sugar and oil; mix well. In a separate large bowl, combine flour, spice, baking soda and salt. Make a well in the center of flour mixture; pour pumpkin mixture into well. Stir just until dry ingredients are moistened. Stir in cranberries (no need to thaw if frozen). Spoon into greased or paper-lined muffin cups, fillinf 2/3 full. Bake at 350 degrees for about 20 to 30 minutes, testing with a tooth pick for doneness after 20 minutes. Makes one dozen.

Hope you enjoyed breakfast from The Harvest Table -- check back on Wednesday to see what is for Dinner!

Oh, and I almost forgot -- you are probably wondering about the GIVEAWAY!! Oh, yeah, there is going to be one of those.

Gooseberry Patch & Faithfulness Farm GIVEAWAY ~ The Harvest Table!

I am doing things a little bit different this time around -- do you see 2 cookbooks and 2 Faithfulness Farm Apron & Tee Towel Sets in the photo? -- that is because I am giving away 2 prizes -- I am no math genius but by my calculations that DOUBLES your chance to win!!! Here is what you need to do:

1. The giveaway is open to Faithfulness Farm followers (old and new - so follow if you don't already).

2. Leave a comment telling me YOUR favorite fall dish - whether it is one you make or simple one you enjoy during the harvest season.

3. Bonus: Blog about the giveaway on your blog or post on Facebook or Twitter (be sure to tell me in your comment so I give you credit for it).

4. Check back on Wednesday for another bonus entry opportunity (oh, and more recipes too)!

Giveaway is open until May 30th - WINNERS will be notified on May 31, 2012!!

Posting to StoneGable's On The Menu Monday - thanks for hosting Yvonne!

LOOK WHO WON!!!

First I have to go through all my THANK-YOU's -- Thanks to Gooseberry Patch -- they provided the cookbook for giveaway. You put out the best of the best cookbooks! Keep them coming :)

I also want to thank my friends here, old and new for leaving such sweet comments. You all are the BEST! I wish I had a prize for each of you. I do want to say that IF you didn't win this time, I am posting a new review of a new book this weekend. Check back and enter in. If you are interested in purchasing 101 Cozy Casseroles, click on the link to take you to the order page.

Lastly, thank-you to my sweet daughter who always does all the work to determine who the winner is. She is a wonder -- tallying up all the entries and bonus entries. Thanks Sweetie!!

So, our winner of the Gooseberry Patch 101 Cozy Casseroles AND the Faithfulness Farm Apron AND the set of 4 individual casserole dishes is ................

LDH (Lorraine) from

With a Grateful Prayer and a Thankful Heart

Miss Lorraine has such a lovely blog -- her recipes are wonderful and photos are gorgeous -- and you should see her grandbabies!! Congratulations Lorraine - look for an email from me!!

GBP's 101 Cozy Casseroles Review & Giveaway -- ONE MORE RECIPE & BONUS!!

Well, I told you that I just could't help myself -- I had to SHARE one last recipe from this super comfort food cookbook!

Gooseberry Patch's 101 Cozy Casseroles

This book has been super fun to preview and review. I only have one copy to giveaway to a lucky reader -- IF that doesn't happen to be you this time, check back next week for a review of another great book - and you can order this book before it's release at the link right under the book photo. The big drawing will be Wednesday :)

The final recipe I am going to share with you is for Chicken-Broccoli Divan. I didn't have a lot of experience with this dish until a few years ago. When we lived in Minnesota, I spent a lot of time at a local Assisted Living Facility - I would go in and cook for them occasionally - then pretty regularly. One of the friends I met there was Bertha -- she was over 90 years old and a fabulous cook in her day. She was trouble for the other gal who came in to cook and then she stopped coming in all together - Bertha was just in her way and always criticized everything she did - well, Bertha gave me lots of *input* too BUT I enjoyed it and asked her lots of questions and we got along famously - most of the time, lol - once when I asked her what she wanted me to cook, she instantly answered Chicken Divan. I had to hunt down a recipe but it was so worth it to see the look on her face when I served it. I then started making it occasionally for my family. This version is both yummy and super fast to fix. I don't think Miss Bertha would approve of the use of canned soup, lol (she didn't approve of anything coming from a tin can) but it makes a nice sauce. Watching your carbs? Instead of the canned soup melt down a brick of cream cheese and add a splash of cream and chicken base for the flavor of the soup -- then the rest of the sauce ingredients as stated -- both yummy and lower carb. BTW, when I am over 90, I hope to still be quilting daily and giving *trouble* to whomever is doing the cooking for me :)

Chicken-Broccoli Divan
Gooseberry Patch's 101 Cozy Casseroles (submitted by: Tiffany Mayberry, Harriman, TN)
(Printable Version)

2 c. cooked chicken, cubed
16-oz. pkg. frozen broccoli flowerets, thawed
2 10-3/4 oz cans cream of chicken soup
3/4 c. mayonnaise
1 tsp lemon juice
1/2 c. shredded cheddar cheese

Place chicken in a greased 13x9-inch baking dish. Layer broccoli on top. In a bowl, stir together soup, mayonnaise and lemon juice. Pour soup mixture over broccoli; top with cheese. Bake, uncovered, at 350°F for 45 minutes, or until bubbly. Serves 4.

NOW to the important stuff -- this is your LAST opportunity to earn a bonus entry for the giveaway of a copy of Gooseberry Patch's 101 Cozy Casseroles, a Faithfulness Farm Vintage-Inspired apron AND the set of 4 individual casserole serving dishes -- The way Gooseberry Patch is able to publish such great cookbooks is because YOU, the home cook, share your recipes with them. For bonus entry, click over to Gooseberry Patch and SHARE A RECIPE - one of your family's favorites and then come back to this post and leave a comment telling me what recipe you submitted and why it is a favorite with your family. NOT ONLY will you given bonus credit, YOUR recipe may appear in an upcoming book and Gooseberry Patch will send you a contributor's copy - THAT makes everyone a winner :)

Mother's Day Musings!

HAPPY MOTHER'S DAY!!

What a fabulous spring morning we have been blessed with in Central Nebraska -- hoping it is the same where you are.  This morning I have none of my little chicks in my nest -- #1 son is in Minnesota, #1 daughter is working her every-other-weekend rotation, #2 son is spending the weekend with his girlfriend and her family in another town (yesterday was girlfriend's birthday) and #2 daughter is babysitting (Keller and his parents are back to Boston for another check-up and daughter is staying with baby sister Kora). The two daughters will both make it here for supper -- in the meantime, I have grandbaby here to help me celebrate a lovely Mother's Day morning. He will help me finish my flower pot planting this afternoon.


Graduation season is in full-swing in Nebraska -- CONGRATULATIONS to both the graduates out there and their parents who helped them along the way. Yesterday I was blessed to spend the afternoon and evening with my #2 daughter. She is such a busy bee that it felt like ages since we had spend a large block of time just visiting -- we had about 5 hours of windshield time as we traveled to and from Omaha to attend the graduation reception of one of her best friends, Rachel. It has been such a blessing to see these 2 young women grow up and blossom.

Jay & Rae met when we first moved to Nebraska in 2006 - they were instant friends. Rae was the daughter of our then Pastor. They moved to Omaha about 3 years ago and that hasn't changed a thing in their friendship except they appreciate the time that they have together so much.

Jay & Rae doing flips in the church basement

Back in November 2010, when Jay's friend committed suicide, Rae came from Omaha - newly licensed driver and icy conditions, she made that 5 hour round trip alone to be with Jay -- I was so grateful to both Rae and her parents.

Hamming it up for the camera

Every summer they made the trip to Missouri for church camp -- what wonderful memories they have of those weeks at camp.

Camp, Summer 2010

Rachel's Graduation May 2012

Now they each move on to a different season in their lives -- knowing they have been blessed with a very special, life-long friendship.

Rachel's Graduation May 2012

GBP's Cozy Casseroles Review #3 & GIVEAWAY!

IF you are just coming in on my review of this fantastic book, you've missed Part 1 and Part 2 -- be sure to give those a look over and catch up -- these recipes are too good to miss out on!!

Gooseberry Patch's 101 Cozy Casseroles

So you know that I have THING for cauliflower -- the low-carb potato, lol. When I saw this next recipe, I KNEW I would be giving it a try. No disappointments here -- Y-U-M-M-O!!

White Cheddar-Cauliflower Casserole

Gooseberry Patch's 101 Cozy Casseroles (submitted by: Lisa Ashton, Aston, PA)

(Printable Version)

1 head cauliflower, cooked and mashed

8-oz pkg. shredded white Cheddar Cheese, divided

1/2 lb bacon, crisply cooked, crumbled and divided

1/2 c. cream cheese

2 Tbsp sour cream

salt and pepper to taste

Combine cauliflower, half the cheddar cheese and 3/4 of the bacon in a bowl. add cream cheese and sour cream; mix well. Spread mixture in a greased 8x8-inch baking pan; top with remaining cheese and bacon. Bake uncovered , at 350°F for 20 to 25 minutes, until bubbly and golden around edges. Serves 6.

GIVEAWAY - FIRST I want to say that I do these reviews and giveaways from time to time. Follow my blog and opt to have the posts delivered directly to your email IF you want to know when a giveaway is in the works. 

So, you've left a comment telling me what your favorite go-to casserole is AND you are following along on Facebook, Twitter & Pinterest. For ANOTHER bonus entry, leave me a comment here on this post telling me either your favorite Gooseberry Patch cookbook OR your favorite recipe from Gooseberry Patch. I am looking forward to reading everyone's favorites!

The prize drawing will be Wednesday May 16th and the prize is your very own copy of 101 Cozy Casseroles - even before it is released - AND a spiffy vintage-inspired Faithfulness Farm Apron AND the cutest little set of 4 individual casserole dishes so you can whip up casseroles to your hearts content :)

P.S. I just can't help myself -- I AM OUTTA CONTROL, LOL!! -- look for ONE more recipe from this book on Monday with another BONUS entry possible.

Low-Carb Living ~ Pumpkin Frozen Custard

Whoot-whoot -- this is my 400th post -- how did I ever find something to say, 400 posts worth, lol. Thanks for being out there reading :)

I know this recipe should appear about October and NOT May, but I love pumpkin -- year-round and recently decided that I had a craving for Pumpkin Ice Cream. In my pre-low-carb days, I'd wait all year for DQ to announce that Pumpkin Pie Blizzards were on the menu and I'd rush right over to get me one - the only Blizzard for the year, lol. Now trips to the DQ are only for an occasional No Sugar Added Dilly Bar (a favorite treat by-the-way). This frozen custard is at least as good as my memory tells me those blizzards are -- probably better since it is totally low-carb. Oh, and I'll understand if you tuck this recipe away until October :)

I also wanted to mention that I am in ♥ with my counter-top ice cream maker -- especially since going low-carb. I am not one who feels the need to add every plug-in kitchen gadget that comes along to my collection BUT this one is worth it's weight for sure.

Low-Carb Pumpkin Frozen Custard
(Printable Version)

3 cups heavy cream
1 cup canned pumpkin
3/4 cup sugar-free sweetener (Splenda or Truvia are my choices with Truvua coming in a little higher on the carb count)
1 tsp vanilla extract
1 tsp pumpkin pie spice
4 large egg yolks

In saucepan over medium-low heat add all ingredients except egg yolks and whisk until blended. While cream mixture is heating, beat egg yolks in separate bowl. Take one cup of heated cream mixture and gradually add to egg yolks while continuously whisking (make sure cream mixture does not come to a boil). After adding cream to egg yolks, pour cream and egg mixture back into saucepan. Over low heat whisk continuously until mixture covers the back of a spoon. Remove pan from heat and cool to room temperature. Once cooled, pour mixture into ice cream machine and mix 8-10 minutes until soft set.

Yields 8 servings (1/2 cup each) - approximately 6.5 net carbs per serving

GBP's 101 Cozy Casseroles Review #2 & GIVEAWAY

Gooseberry Patch's 101 Cozy Casseroles

The next recipe I tried from this fabulous book was..........

Mom's Texas Hash

Mom's Texas Hash
GPB's 101 Cozy Casseroles (submitted by: Ginger O'Connell, Hazel Park, MI)
(Printable Version)

1lb ground beef
2 onions, sliced (my onion was large so I just used one)
1 green pepper, chopped
8-oz can stewed tomatoes* (I used Fire-Roasted tomatoes)
1/2 to 1 tsp chili powder
1 tsp salt

Brown beef, onions and green pepper in a skillet over medium heat; drain. Stir in tomatoes with juice and seasonings. Cook over medium heat until warmed through, about 8 minutes; spoon into an ungreased one-quart casserole dish. Bake, uncovered, at 350°F for 15 to 20 minutes. Serves 4.

*NOTE: I had a little issue with this recipe. I could not find a 8-oz can of stewed tomatoes. I contacted Gooseberry Patch and they went back to Ginger's original submission which does state 8-oz can stewed tomatoes. It is possible that there is a regional brand that comes in that size that isn't available in my part of the country. The can I bought was 14.5-oz. I added ONE cup of stewed tomatoes and then decided to go ahead and use the entire can. In my opinion, it was perfect.

This is a very yummy recipe. I rounded out the meal with a tossed salad and corn muffins for the carb eaters in my family. The casserole would also be very yummy with a dollop of sour cream or a sprinkle of grated cheese. I think one of the things I liked the most about this recipe was that it easily went together in advance and then I baked it off just before serving. Perfect for those rushed evenings.

Okay, NOW for the GIVEAWAY!! To have a chance to win this cookbook AND a Vintage-Inspired Faithfulness Farm Apron and the 4 individual casserole dishes, leave a comment on the original post. For a bonus entry, follow me on Facebook, Twitter and/or Pinterest. Leave me a comment telling me that you follow along. Look for another great recipe and chance at another bonus entry on Saturday!

GBP's 101 Cozy Casseroles REVIEW & GIVEAWAY!

It's here, it's here - I opened my little mailbox and found..........

Gooseberry Patch's 101 Cozy Casseroles

First I have to say HOW much I ♥ this 101 series by Gooseberry Patch! These beautiful, full-color (every recipe has it's very own photo) books are drool-worthy -- EVERY PAGE!!

So confession time, when I first got my review list for this year's releases and saw that I would be reviewing 101 Cozy Casseroles I was a bit scared...not because I don't love casseroles, I do...not because casseroles are time-consuming or hard to make, they are not. My reasoning, because they tend to be laden with ingredients like potatoes, noodles, pastas, rices, etc...all foods a person who eats low carb tends to avoid. My first inclination was to excuse myself from this review -- then I had 2 thoughts.....I am always making higher carb dishes for company, potlucks and the kids AND I am always telling folks that I have no problems finding acceptable things to eat in ALL situations. This review will be a test of that :)

My first pass thru this book netted 3 very yummy looking recipes that would be perfect for me. On my second pass, I found a few more recipes that would require just a little tweeking to be lower carb. This isn't going to be hard at all. ALL of the recipes look comforting, scrumptious, easy-to-prepare (with staple ingredients) and extremely budget and family-friendly!

The first recipe I tried was ....

Clili Relleno Casserole
GBP"S 101 Cozy Casseroles (submitted by: Georgia Mallory from Fullerton, CA)
(Printable Version)

7-oz can whole green chilies
16-oz pkg shredded Monterey Jack cheese, divided
16-oz pkg shredded cheddar cheese, divided
7-oz pkg chopped green chilies
salt and pepper to taste
6 eggs, beaten
13-oz can evaporated milk (I used 1 cup heavy cream to lower the carbs)
Optional: salsa and sour cream

Slit whole chilies and remove the seeds; rinse and dry. Lay whole chilies, skin-side down, in a lightly greased 13x9-inch baking dish; sprinkle with half of each cheese. Top with chopped chiles, remaining cheese, salt and pepper. In a bowl, combine eggs and milk; pour over top. Bake, uncovered at 350°F for 45 minutes. Serve with salsa or sour cream, if desired. Serves 8.

I served this casserole as a side-dish for Cinco de Mayo -- it would also make a wonderful breakfast, brunch, luncheon dish or as a meatless main for supper. This was filling, fast and oh, so good!!

NOW down to business!! You know these reveiws do not happen without a GIVEAWAY!! No exception here. Not only can you win this wonderful, comfort-food masterpiece, you will ALSO recieve a spiffy Faithfulness Farm Vintage-Inspired Apron AND a cute little set of 4 individual casserole dishes!

To win this WONDERFUL cookbook and the other great prizes, you need to leave a comment for me here at Faithfulness Farm - tell me what your go-to casserole recipe is! There will be 2 more recipes shared from this book this week AND additional chances to win. The winner will be announced next week - Wednesday May 16th!! HURRY and enter -- I can't wait to read what your favorite casseroles are. Oh, and IF you have won a prize here before, still enter in -- you can win again!!