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Recipes from our

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Donna Lewis
Sausage Breakfast Pie Ostrander, OH

This recipe has been handed down through the years...we make it every Christmas
morning. This can also be prepared ahead and refrigerated overnight, then baked in the
morning. The peppers will rise to the top, adding a dash of Christmas color.
1 lb. ground pork breakfast sausage, 1-1/2 c. shredded Cheddar cheese
browned and drained 1/4 c. green pepper, diced

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9-inch pie crust 1/4 c. red pepper, diced
4 eggs, beaten 2 T. onion, chopped
1 c. half-and-half
Place browned sausage into unbaked pie crust; set aside. Whisk together remaining
ingredients and pour over sausage. Bake at 375 degrees for 40 to 45 minutes.
Serves 6.
Anjanette Kauffman
Let-It-Snow Cocoa Seven Valleys, PA

I got this slow-cooker recipe from my sister one day when our kids were together sledding.
It’s very good and warms everyone up.

2 c. whipping cream 1 to 1-1/2 c. semi-sweet chocolate
6 c. milk chips
1 t. vanilla extract

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Combine all ingredients in a slow cooker. Cover and cook on low setting for
2 to 2-1/2 hours. Stir well to blend before serving. Makes 10 servings.
Brown Sugar-Glazed Ham Jo Ann

Guests will love this tender baked ham with its fruity brown sugar glaze. Dress
it up by scoring the unbaked ham in a diamond pattern and pressing a
whole clove into each diamond.
10-lb. fully-cooked bone-in ham 2 T. Dijon mustard
1-1/2 c. water 1 T. orange juice

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1-1/4 c. dark brown sugar, packed 2 t. orange zest
1/3 c. pineapple juice 1/4 t. ground cloves
1/3 c. honey
Place ham in an ungreased large roasting pan; pour water into pan and set aside.
In a saucepan over medium heat, whisk together remaining ingredients. Bring to
a boil; reduce heat to low and simmer for 5 to 10 minutes. Brush ham with glaze;
tent lightly with aluminum foil. Bake at 325 degrees for 2 hours; uncover. Brush
ham with glaze. Bake, uncovered, for an additional 30 minutes, brushing with glaze
every 10 minutes. Let stand for 15 to 20 minutes; slice to serve. Makes 12 to
15 servings.
Angie Biggin
Peppermint Bark Brownies Lyons, IL

These brownies are welcome at any holiday occasion!
Everyone loves chocolate and peppermint at Christmas.

20-oz. pkg. fudge brownie mix 2 t. margarine
12-oz. pkg. white chocolate chips 1-1/2 c. candy canes, crushed

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Prepare and bake brownie mix according to package directions, using a greased
13"x9" baking pan. After baking, set aside and cool completely in pan, about one
to 2 hours. In a saucepan over very low heat, melt chocolate chips and margarine,
stirring constantly with a rubber spatula. Spread chocolate mixture over brownies;
sprinkle with crushed candy. Let stand for about 30 minutes, until frosting is
hardened. Cut into squares. Makes 2 dozen.
Peggy Frazier
Red Velvet Christmas Cake Indianapolis, IN
This is a really old family recipe, so old my copy calls for a stick of “oleo.” Ha! When my now-grown
daughter, Julie, was young, I helped her make this cake for her father to take to work for a pitch-in
fundraiser. She won 1st prize and still has the blue ribbon to prove she can bake. I hope everyone who
tries this cake makes it a Christmas tradition also!
2-1/2 c. all-purpose flour 2 eggs, beaten
1-1/2 c. sugar 1 t. vanilla extract
1 t. salt 1-oz. bottle red food coloring

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1 t. baking cocoa 1 t. white vinegar
1 c. buttermilk 1 t. baking soda
1-1/2 c. oil
In a bowl, sift flour, sugar, salt and cocoa together. Add buttermilk, oil, eggs and vanilla; mix
well. Stir in food coloring. Mix vinegar and baking soda together in a cup. Add to batter; mix
until well blended. Pour into 3 greased and floured 9" round cake pans. Bake at 325 degrees for
30 to 35 minutes, until a toothpick tests clean. Cool slightly; turn out onto a wire rack and
cool completely. Frost with Cream Cheese Frosting. Serves 10 to 12.
Cream Cheese Frosting:
8-oz. pkg. cream cheese, softened 6 c. powdered sugar
1/2 c. margarine Optional: 1/3 c. chopped pecans
1 t. vanilla extract
Blend cream cheese, margarine and vanilla. Stir in powdered sugar until well mixed. Add nuts,
if desired.
Tawnia Hultink
Chocolate Oat Chews Ontario, Canada

This is an absolute favorite bar of so many people, I get asked for it all the time. My
Tante Gertje shared it with us...her baking is the best!

3/4 c. butter, softened 1/2 t. baking soda
1 c. brown sugar, packed 1/2 t. salt
1-1/2 c. quick-cooking oats, uncooked 4 c. mini marshmallows

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1-1/4 c. all-purpose flour 1 c. semi-sweet chocolate chips

Blend together butter and brown sugar in a large bowl. In a separate bowl, combine
oats, flour, baking soda and salt; add to butter mixture. Stir well; set aside
1-1/2 cups of mixture for topping. Press remaining mixture into the bottom of a
greased 13"x9" baking pan. Sprinkle marshmallows, chocolate chips and reserved
oat mixture on top; press lightly. Bake at 375 degrees for 20 minutes, or until
golden. Cool; cut into bars. Makes 2 dozen.
Vicki Fender
Grandma’s Gingerbread Men Westport, WA

My husband’s grandmother shared this recipe with me in 1978. I still follow her advice,
“Don’t roll too thin or bake too long!” The spices fill my kitchen with warmth and love.

1/2 c. shortening 1/2 t. baking soda
1/2 c. sugar 1/2 t. salt
1 egg, beaten 1-1/2 t. cinnamon

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1/2 c. light molasses 1 t. ground ginger
2 c. all-purpose flour 1/2 t. ground cloves
1 t. baking powder Optional: frosting, raisins

In a large bowl, beat shortening until creamy. Gradually add sugar, beating until
light and fluffy. Add egg and molasses; beat well and set aside. In a separate bowl,
combine flour, baking powder, baking soda, salt and spices. Add to shortening
mixture, mixing well. Roll out dough to 1/8-inch thickness on a well-floured
board. Cut out cookies with a 5-inch gingerbread man cutter; place on ungreased
baking sheets. Bake at 375 degrees for 9 minutes. Cool for one minute on baking
sheets; remove to a wire rack to cool completely. Decorate cookies with frosting
and raisins, if desired. Makes one dozen.
Tammy Kobza
Almond Butter Cookies Ireton, IA

These cookies look beautiful, taste scrumptious and are simple to make. I usually take
them to our school’s annual Christmas bake sale and they go fast.
There are no eggs in this recipe.
1 c. butter 2 c. all-purpose flour
3/4 c. sugar 1/2 t. baking powder

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1 t. almond extract 1/4 t. salt
Place butter in a microwave-safe bowl and heat about 10 seconds, until very soft
but not melted. Stir together butter, sugar and extract. Add dry ingredients; mix
well. If dough seems too dry, add another tablespoon or so of butter. Form into
one-inch balls; place on ungreased baking sheets. Flatten to 1/4-inch thickness
with the bottom of a glass jar. Bake at 400 degrees for 6 to 8 minutes. Let cool.
Drizzle Chocolate Glaze over cookies; let stand until glaze sets. Makes 5-1/2 to
6 dozen.
Chocolate Glaze:
1/2 c. semi-sweet chocolate chips 2 t. shortening
In a small saucepan, stir ingredients over very low heat until melted and smooth.
Carol Johnson
Nutty Mixed-Up Popcorn Yakima, WA

My sister-in-law included some of this white chocolate popcorn treat in a Christmas gift
basket. It is now a family favorite. When we have our annual bowling fun day, I am
expected to bring this...knowing that certain people look forward to it, once a year, makes
it special!
4  3-oz. pkgs. microwave popcorn, 9-oz. pkg. corn chips
popped 20-oz. pkg. white melting chocolate,

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16-oz. can cashew halves and pieces chopped

Pour popped popcorn into a large roasting pan that been lightly sprayed with
non-stick vegetable spray. Add cashews and corn chips to popcorn; toss to mix and
set aside. Place melting chocolate in a microwave-safe bowl. Microwave on high
setting for one minute; stir and microwave an additional minute, until melted.
Pour over popcorn mixture. Mix with a spoon or buttered hands, coating well.
Let stand for 10 minutes; cover with aluminum foil or divide into 4 large plastic
zipping bags. May be stored at room temperature up to a week. Makes about
16 cups.
Patricia Addison
Patricia’s Super Nachos Cave Junction, OR

These nachos are served at our home whenever we watch football bowl games on
television. Make a double batch to feed a whole tailgating crowd!

1 lb. ground beef 3/4 c. taco sauce
1 yellow onion, chopped 1 c. guacamole
1 t. salt 8-oz. container sour cream

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1/2 t. pepper 1/4 c. green onions, chopped
2  16-oz. cans refried beans 2-1/4 oz. can chopped black olives,
4-oz. can diced green chiles drained
hot pepper sauce to taste tortilla chips
3 c. shredded Cheddar cheese
Brown ground beef and onion in a skillet over medium heat. Drain; add salt and
pepper and set aside. Spread beans in the bottom of an ungreased 15"x10" jelly-roll
pan. Top with ground beef mixture, chiles, hot pepper sauce and cheese; drizzle
taco sauce over the top. Bake, uncovered, at 400 degrees for 25 minutes, until
heated through and cheese is melted. Remove from oven; top with remaining
ingredients except tortilla chips. Serve warm with tortilla chips. Serves 12.
Francie Stutzman
Cranberry Christmas Punch Dalton, OH

A warm and welcoming beverage to greet your friends
as they come into your home at Christmastime.

3-oz. pkg. cherry gelatin mix 3 c. cold water
1 c. boiling water 32-oz. bottle cranberry juice cocktail
6-oz. can frozen lemonade or 32-oz. bottle ginger ale, chilled

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pineapple-lemonade concentrate

Dissolve gelatin mix in boiling water; stir in frozen concentrate. Pour into a large
pitcher along with cold water and cranberry juice; chill. At serving time, slowly
add ginger ale. Serves 6 to 8.
Arlene Smulski
Black Forest Fondue Lyons, IL

This chocolatey fondue was selected for a get-together I was having with some friends. I
was considering a retro theme, something classic but a little unusual that would go well
with coffee & tea. It was a very big success!
3/4 c. whipping cream 2-1/2 T. cherry extract
1/8 t. salt 1 T. corn syrup

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1 c. milk chocolate chips pound cake cubes, assorted fruit cubes
1 c. semi-sweet chocolate chips and slices

In a saucepan over medium heat, bring cream and salt to a boil. Remove from
heat. Add chocolates to saucepan; cover and let stand for a few minutes. Uncover;
whisk until smooth. Whisk in extract and corn syrup. Serve immediately with
pound cake and fruit. May be kept warm in a slow cooker or fondue pot over low
heat; stir often. Makes 10 servings.