Is this your first time visiting our Gooseberry Patch video and recipe series?  Take a look through our virtual recipe box and find a few dishes you’ll love:

• Week 61- Bubbly Cheese Garlic Bread
• Week 62- Mexically Chicken Stack-Ups
• Week 63- Lentil & Brown Rice Tacos
• Week 64- Tim’s Apple Burritos
• Week 65- Upside-Down Pizza Casserole
• Week 66 – Chicken Asparagus Quiche
• Week 67 – Slow Cooker Spinach Artichoke Dip

Barbacoa is family favorite when going out to eat.  And thanks to Gooseberry Patch’s Slow Cooking ALL Year ‘Round you can make barbacoa at home…in your slow-cooker.  This slow-cooker barbacoa recipe is easy, delicious, and the perfect meal for any night of the week.  Make a salad and a batch of homemade tortillas for an excellent meal. 

The post Slow-Cooker Barbacoa appeared first on Where Women Cook.

Chocolate Syrup

 

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Making chocolate syrup at home really is this easy and delicious

Author: Stephanie Hansen – Where Women Cook/The Daily Blarg

Recipe type: Condiment

Ingredients

• ½ cup unsweetened cocoa powder
• 1 cup water
• 2 cups sugar
• ⅛ tsp. salt
• ¼ tsp. vanilla

Instructions

1. Combine all ingredients in a medium saucepan and whisk until mostly smooth.
2. Cook over medium heat stirring frequently until the sugar has dissolved.
3. Turn heat up to medium-high and bring mixture to a low bowl. Stirring frequently to avoid boiling over. Boil for about 3 minutes or until mixture is smooth.
4. Remove from heat and allow to cool to room temperature.
5. Pour syrup into a glass storage jar (using a funnel helps avoid messy spills) and store in fridge. Will keep in fridge for 2-3 months.

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What will you try the syrup on first?

The post Chocolate Syrup appeared first on Where Women Cook.

School Lunch Peanut Butter Bars

 

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Take a trip down memory lane with this school lunch peanut butter bars recipe.

Author: Stephanie Hansen – Where Women Cook & The Daily Blarg

Recipe type: Dessert

Serves: 40

Ingredients

• Bars- 1 cup (2 sticks) butter, softened
• 1 cup creamy peanut butter
• 1 cup sugar
• 1 cup light brown sugar, firmly packed
• 2 eggs
• 1 tsp. vanilla
• 2 cups oats (regular or quick)
• 2 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
• Additional 1½ cups creamy peanut butter
• Frosting-
• 3 cups powdered sugar
• ½ cup (1 stick) butter, softened
• 1 tsp. vanilla
• ⅓-1/2 cup milk
• 10 TB. cocoa powder

Instructions

1. Bars- Preheat oven to 350 degrees. In a large mixing bowl, or stand mixer, cream together sugars, butter, and peanut butter. Add eggs and vanilla until mixed well.
2. Slowly add remaining dry ingredients and mix until a well blended dough is formed.
3. Evenly press dough into a well greased jelly roll pan (I used a 16x12x1) and bake for 15-18 minutes or until golden brown. Remove from oven and immediately spread additional peanut butter over the top of HOT bars (be careful when spreading as to not break apart bar). Set aside and allow to cool for 45-60 minutes.
4. Frosting- In a large mixing bowl, or stand mixer, combine all ingredients on a low speed. When combined, increase speed, and beat until smooth and creamy. Adjust milk for consistency as necessary.
5. Spread over top of cooled peanut butter bars. Slice. Serve.

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Did you have a favorite school lunch food?

The post School Lunch Peanut Butter Bars appeared first on Where Women Cook.

Celeste traveled to Utah from Washington this week to share her love of cooking with our Utah friends.  But don’t worry, we have the clip in its entirety to share with everyone outside of Utah.  PIE-OGRAPHY and Celeste Shaw are too wonderful not to share.

Now, when are you going to make this fabulous pie in a jar?

The post PIE-OGRAPHY On Utah’s Studio 5 appeared first on Where Women Cook.

Dandelion Green and Hazelnut Pesto

 

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This dandelion green and hazelnut pesto recipe is a great, fresh take on pesto. Try it on soups, sandwiches, and pasta.

Author: Aran Goyoaga via Where Women Cook Magazine

Recipe type: Sauce

Ingredients

• 1 clove garlic, minced
• ⅓ cup hazelnuts
• 2 cups dandelion greens
• 2 TB. grated Parmesan cheese
• ½ tsp. salt
• ¼ olive oil

Instructions

1. Place hazelnuts in a dry skillet and toast over medium-high heat for 5 minutes or until golden. Transfer to a dry kitchen towel and rub together to remove skins.
2. Combine garlic and hazelnuts in a food processor and process to a fine powder. Add dandelion greens, Parmesan, and salt, and continue processing. Add olive oil in a steady stream while processing until it comes together into a creamy paste.
3. Pesto may be stored in refrigerator up to 3 days or frozen for up to 1 month.

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Are you going to try this new spin on pesto?

The post Dandelion Green and Hazelnut Pesto appeared first on Where Women Cook.

Will you be joining Jo at Remnants of the Past?

The post Remnants of the Past Vintage Show 2013 appeared first on Where Women Cook.

Andrea Cutright and Hillary Mickell
Foodily
www.foodily.com

“Andrea Cutright, and her business partner Hillary Mickell, created Foodily (which stands for “Food, I Love You”) as a real-world solution to a problem that all of us encounter every day: What’s for dinner?  Born of their own frustrations with how time-consuming it was to connect with friends to discover delicious, reliable recipes from across the web, they wanted to create an experience where people could come together and share more than recipes, but also the promise of good food.  Andrea and Hillary run Foodily.com from San Francisco, California, where they both enjoy making people’s live a bit easier and tastier.”  (Quoted from Andrea and Hillary’s article in Where Women Cook magazine.)

Learn more about Foodily, Andrea Cutright, and Hillary Mickell in the Spring 2013 (Mar/Apr/May) issue of Where Women Cook Magazine.  Click here to subscribe or purchase Where Women Cook Magazine.

The post Andrea Cutright and Hillary Mickell appeared first on Where Women Cook.