Giveaway — All Four Ashley English “Homemade Living” Books!

by Katy on November 12, 2013 · 212 comments

Ashley English

This giveaway has ended. Congratulations to Jennifer M. whose comment was randomly chosen to win the four Homemade Living books.

I have a very special treat for you, which is a giveaway for all four of Ashley English’s Homemade Living books!

All four books! (Okay, now I feel like I’m writing a late night infomercial.)

This is a terrific giveaway, as these books are not only rather attractive, but are actually useful and a great addition to your bookshelf. (I just referred to the Canning and Preserving one a few weeks ago when I was making applesauce.)

To enter to win these books, write your favorite recipe in the comments section. (It’s okay to just write the name of your favorite recipe!) I will randomly choose one winner Monday, November 18th at 9:oo P.M. PST. One entry per  person, U.S. residents only.

Good luck! And thank you so very much to Lark Books for providing the books for this giveaway!

Katy Wolk-Stanley

“Use it up, wear it out, make it do or do without.”

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{ 212 comments… read them below or add one }

Lynette November 12, 2013 at 1:54 pm

Just tried it and it’s my new favorite! I can’t take credit for it, though.

Gluten Free Pumpkin Spice Sandwich Cookies

1 tbsp unsalted butter
1/4 c raw honey
2 eggs
1 tbsp vanilla
2 2/3 c almond flour
1/2 tsp salt
1 c macadamia nuts
1/2 c pumpkin puree
4 pitted dates
1/4 tsp pumpkin pie spice
1/4 tsp ground cinnamon

In a food processor, cream butter with honey, eggs, and vanilla. Blend in almond and salt until you have a stiff dough. Line a cookie sheet with parchment paper and form dough into 2 tsp size balls, squashing them with the heel of your hand. Bake at 350 degrees for 8-10 minutes, until just barely browned. For the pumpkin butter filling, combine macadamia nuts through to cinnamon in a food processor and blend until smooth. Once cookies have cooled, sandwich a little filling between two of them.


Unhipnic November 12, 2013 at 2:01 pm

Is it weird that my favorite recipe is one for pie crust? With pie, the possibilities are endless! Sweet or savory. But the crust is key. Sadly this recipe isn’t mine. It’s from Smitten Kitchen. But it’s my go to pie crust recipe! I hope it’s ok to post it from her site here.

All Butter, Really Flaky Pie Dough

Makes enough dough for one double-, or two single-crust pies.

2 1/2 cups (315 grams) flour
1 tablespoon (15 grams) sugar
1 teaspoon (5 grams) table salt
2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold

Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.

Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.

Glue it together: Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup (60 ml) of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there (see how that big bowl comes in handy?). Gather the disparate damp clumps together into one mound, kneading them gently together.

Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.


A. Marie November 12, 2013 at 2:06 pm

I call this “Jane Eyre’s Seedcake” because I cobbled the recipe together from three different seedcake recipes in three different British cookbooks for a Jane Eyre 150th anniversary party I gave in 1997. (A seedcake is a small, mildly spicy cake with caraway seeds in it. It plays a role in the Lowood School section of the novel. If any U.K. readers have their own seedcake recipes, I’d love to hear about them.)

1 1/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
Pinch salt
4 ounces (1 U.S. stick) butter
1 egg
3-4 tablespoons milk
3 teaspoons caraway seeds
1 teaspoon cinnamon
1/4 teaspoon ground cloves

Mix the dry ingredients (the first four). Cut in the butter, then add the wet ingredients and the spices. Bake in a greased pan (I use a cast-iron pan) at 350 degrees F for 45 minutes to an hour. Use the standard toothpick test for doneness.


Stephanie November 12, 2013 at 2:07 pm

Best chicken soup ever: boil chicken. Remove from pot and add diced onion,carrots, and celery. 10 minutes later add in reames egg noodles. When ready add jar of Alfredo sauce and cream of mushroom soup and the shredded chicken. So so good. It’s one of the few recipes worth breaking my anti cream of something stance.


WilliamB November 12, 2013 at 2:22 pm

Donburi (Japanese soupy omelet)
For 2, but scales up very well. Mirin is a Japanese sweetened cooking wine. Every supermarket I’ve been in has it, usually in the Asian section. They finished dish will look soupy, maybe even strange to you. But it’s tasty and savory, comfort food that quick to cook. You can get fancy and add other veggies or tofu along with the onions.

In a saute or fry pan, bring to a boil:
– 1/2 c. chicken stock
– 1/4 c. soy sauce
– 1/4 c. mirin

Add, and simmer till translucent:
1 medium or large onion, sliced thin

Beat together, then add to the pan:
4 eggs

Turn heat to low, cook till the eggs are cooked.
Serve over Asian-style rice.


Ruby J. November 12, 2013 at 2:25 pm

Our homemade favorite is Beef-Vegetable-Barley soup:

1 carton of beef broth, or you can make homemade chicken stock and add two beef stock cubes.
1 15 oz. can diced tomatoes
1 8 oz. can tomato sauce
A handful each of chopped onion and celery
Teaspoon of crushed garlic
Enough olive oil to saute’ the onion, celery and garlic
Two cups frozen mixed veggies (carrots, corn, peas, lima beans, green beans)
One-third cup quick cooking barley (if you want a more stew-like soup, use more barley)
Two cups chuck steak diced into spoon-sized pieces
Two bay leaves
1 tablespoon dried parsely
1 teaspoon Worchestershire sauce
1 teaspoon ground black pepper
2 teaspoons sweet paprika

Saute’ the beef, onion, celery and garlic in olive oil until the onion is translucent and the beef cubes browned. Add the seasonings, broth, frozen veg mix, tomatoes and sauce and bring to a boil. Add barley, reduce heat and let simmer, stirring occasionally, for at least 20 minutes. (Longer is better because the chuck becomes more tender the longer it is cooked at low heat.) Remove bay leaves before serving.

Second-day soup is actually better than the first day, as the flavors have more time to meld.

I don’t salt this, figuring the sodium in the broth, tomatoes and Worchestershire sauce are enough to make it tasty. Others may wish to add a bit of salt.


Morgan November 12, 2013 at 2:33 pm

The best roast chicken ever

you’ll need:
1 whole chicken
1-2 russet potatoes
2 stalks celery
1-2 carrots
1 medium onion
1 can chicken broth
oregano, thyme, basil
olive oil

to make:
Turn the oven to 350. Chop up the celery, carrots, onion and place in a baking dish. I use my favorite glass pyrex. Peel the potatoes and chop into 5 or so pieces per potato. Put all the veggies in the bottom of the dish. Now, pat dry the chicken. I use a halal chicken from my local butcher (I’m not of any particular religious beliefs, but I think the chicken tastes better.) Place the chicken breast side up on top of the veggies. Drizzle olive oil over the chicken and veggies. Sprinkle with oregano, basil and thyme. Pour one can of chicken broth into the pan, this will keep the veggies from burning and will be great for basting the chicken. Put in the oven and roast for about 2 hours. After the first hour, use a basting brush to baste the chicken with the broth in the pan every 15 min or so. The chicken will be delicious. When the chicken is done, I like to take the potatoes out of the broth and mash them. They make amazing mashed potatoes. Add a little of the stock to the potatoes in a dish on the stove. Smash and add some butter and milk. Holy goodness!

I guess technically that is two recipes but so delicious and easy to do!


Alexis November 12, 2013 at 2:44 pm

Spent Grain Bread
All credit to
for this recipe to use spent grain leftover from homebrewing. I made another batch yesterday and it is wonderful.

1¼- 1½ cups water
3 tablespoons Oil
3 tablespoons Agave Syrup
3 cups Bread or AP Flour
1 cup whole wheat flour
1 cup spent grain
2¼ teaspoon instant yeast or one package, bloomed.
2 teaspoon salt

Mix all the dry ingredients together, then add the water, oil and Agave syrup (this is if you’re using a stand mixer to mix it with the dough hook.)
When the dough comes away from the bowl without being too sticky, continue kneading with the dough hook until the dough ball is elastic and shiny, about 5-8 minutes.
Transfer to an oil-coated bowl and cover with plastic wrap. Let rise in a warm place for about an hour, or until doubled in size.
Shape into whatever shape you want — loaf, round, rolls — cover lightly with plastic wrap and let rise about another 30-40 minutes.
Meanwhile, turn on the oven to 410 degrees.
When dough is ready, place in oven and immediately throw a large handful of ice into the bottom of the oven.
Close the door immediately and bake for approximately 30-45 minutes, depending on the size of your loaves or rolls.
Bread is done when it sounds hollow when tapped on the bottom.
This bread will turn very brown and will have a chewy consistency when eaten. It will save for a couple of days in a sealed container, but will dry out quickly after that.


chppie November 12, 2013 at 2:55 pm

We like our quick pancake recipe:
2 c. buttermilk or yogurt (I use homemade when it comes out too thin for this recipe. You can add a little milk if your yogurt is thick.)
1 egg
1 t. baking soda
1/2 t. salt
1 c. flour
mix together with whisk or blender. ladle onto greased griddle. Cook as usual for pancakes.

Batter is thinner than most pancake batters but it makes a nice thin chewy pancake with a nice tang.


Amy November 12, 2013 at 3:28 pm

1 cup flour
1 1/2 cup milk
2 eggs
pinch of salt

Mix all together and use a 1/4 cup or little less on an oil pan and spread the batter evenly. Make sure before you flip that top is cooked to a solid not liquid. We usually fill out crepes with nutella, homemade whipped cream and berries.


karen November 12, 2013 at 3:30 pm

4 ingredient chili
1 16 oz jar of your choice flavor spaghetti sauce ( we favor the 3 cheese flavor)
3 Tbsp chili seasoning bought in bulk at the co-op. ( low salt or spicy)
1 lb of ground meat — beef or turkey
1 can each of kidney/black/pinto beans or 2 cans of chili beans premixed
put all into crock pot– stir– put on low in morning & leave for the day
Chili ready when you get home from work 😉
we make this at least once a month


Linda M November 12, 2013 at 3:31 pm

One of our favorite desserts is cobbler that you can top with a scoop of vanilla ice cream.
4 Cups of fruit (either peaches, cherries, raspberries or blackberries)
1 Cup Sugar or sweetener
1/2 tsp Almond Extract or Vanilla…depending on your taste
1 tsp Butter
Mix this all together and put in a deep-dish pie plate.
Upper Crust:
1 1/6 Cup Flour
1/3 Cup Oil…I use canola
1/6 Cup Cold Water
Dash of Salt
Mix together with a fork. Roll out between wax paper. Transfer to top of fruit mixture in pie plate. Cut small slits in top of crust to allow steam to escape. I then sprinkle the top very lightly with additional sugar. I also bake on a baking sheet a little larger than the pie plate to avoid boil over messes. Bake at 350 degrees for approximately 50 minutes.
We enjoy this as we raise these fruits ourselves. If I had blueberries, I think it would also be good with those….or perhaps even other fruits.


K D November 12, 2013 at 3:39 pm

This time of year we love slow cooker applesauce.

Fill the slow cooker with peeled chopped apples.
Add ~1/2 cup water
Cover and cook on low heat for four hours.
Stir in a Tablesppon of ground cinnamon (or to taste).
If you don’t like chunky applesauce then cook the apples longer.


marie November 12, 2013 at 3:46 pm

Love new recipes!
Here’s mine sooo easy and delicious!
I can’t remember the name, so let’s call it…….

Magic Pasta

12 ounces Linguine
12 ounces cherry tomatoes (cut in half)
2 cups thinly sliced onions
2 cloves or more of Garlic (chopped or sliced)
1/4-1/2 tsp red pepperflakes
1 tsp or more basil
2-3 tbl Olive oil
salt & pepper
4 1/2 cups water

Put it all together in a wide pot , bring to a boil. Turn down heat stir and cook until water is gone and the sauce is rich and creamy.
The first time we made this thought it wouldn’t work but it’s great


Jenny November 12, 2013 at 4:00 pm

Ah! What a fun way to enter a contest. Now I have lots of recipes to try. I’m going to add an infused liquor to the list. Perfect for chilly winter nights!

Winter Solstice Brew
(I found it here:
–4 cups brandy
–2 star anise
–1 (8-inch) piece cinnamon stick
–1 (8-inch) piece vanilla bean, sliced lengthwise
–4 small sweet navel oranges, scrubbed, dried, and chopped into 4 to –6 pieces
–24 black peppercorns

Combine all the ingredients in a clean, odor free wide-mouthed glass jar (all the better if you have a wonderful old canning jar). Label the jar, cap it tightly and store in a cool, dark place for 2 weeks, shaking daily. Strain through a fine mesh strainer or coffee filter. Return the infusion to it’s jar, recap it, put it back in a cool, dark place, and let it continue to mellow for 3 more weeks. Refrigerate or store in a cool dark pantry almost indefinitely! Makes 4 cups.


Sunnymay November 12, 2013 at 4:11 pm

Vegetarian Chili
Saute 1 onion and 2 celery stalks in grapeseed oil or olive oil.
When they are translucent, add 1 can whole tomatoes (squished through fingers to break them up), 1 can diced tomatoes and 1 can stewed tomatoes. Add 1 tablespoon of chili powder for mild chili and add more to taste if you like it spicy. Simmer for an hour. Serves 4.
Optional: can add 1 red pepper chopped into small pieces with tomatoes. Can add other peppers like jalopeno if you like it hotter.
Chipolte powder is another spice that jazzes up the chili, if desired.
Good to serve over brown rice topped with sour cream and cheddar cheese.


Carol November 12, 2013 at 4:27 pm

Formosan Fried Cabbage
Serves 4
Brown together in a large skillet:
4 strips bacon or 1/2 lb. sausage, chopped
1/2 medium onion, chopped
Drain off some of the fat. Add:
1/2 medium cabbage, coarsely chopped
Stir-fry over low heat until cabbage is tender. Add:
1 T. soy sauce
Serve over brown rice with soy sauce.

This recipe is from More-with-Less cookbook.


Carol November 12, 2013 at 4:27 pm

Formosan Fried Cabbage
Serves 4
Brown together in a large skillet:
4 strips bacon or 1/2 lb. sausage, chopped
1/2 medium onion, chopped
Drain off some of the fat. Add:
1/2 medium cabbage, coarsely chopped
Stir-fry over low heat until cabbage is tender. Add:
1 T. soy sauce
Serve over brown rice with soy sauce.

This recipe is from More-with-Less cookbook.


Courtney F. November 12, 2013 at 4:32 pm

My fave recipe is this one from Not Your Mother’s Slow Cooker Recipes for Entertaining–

Pumpkin Bread Pudding

3 cups cubed white french bread
One 15 ounce can solid pack pumpkin
3 large eggs
2 cups whole milk
1 1/2 tablespoons cream sherry
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup sugar
Whipped cream (optional) for serving

Coat the crock pot with butter or nonstick cooking spray.

Put the diced bread in the crock pot.In a large bowl, wisk together the pumpkin
Eggs, milk, sherry, spices, and sugar until smooth.Pour into the
crock pot over the bread cubes and push down the bread to evenly moisten.
Cover and cook on HIGH until puffed and a knife inserted into the center
comes out clean, about 2 1/2 hours. A instant read thermometer should
register 190°F.

Remove the lid and cook in HIGH for another 20 minutes.

Turn off the crock pot, cover, and let the pudding stand for 15 minutes.
Serve warm or at room temperature with whipped cream, if desired.


Megan November 12, 2013 at 4:44 pm

Black Bean Salsa

(Great with tortilla chips and the next day over grilled chicken!)

1 can black beans- drained
1 can white shoe peg corn- drained
1 red, green and yellow pepper- chopped
1/2 cup red onion chopped
1 clove minced garlic
1 tsp. cilantro
1/4 cup EVOO
4 T. red wine vinegar
1 tsp. lime juice
pepper and salt to taste


Jenn November 12, 2013 at 5:16 pm

Veggie Noodle Salad

1 package rice noodles, or for low carbers, 4 cups blanched zucchini noodles, spaghetti squash or shiritaki according to preference
2 carrots
2 – 3 mini cucumbers
1/2 bunch scallions
1 can water chestnuts
1/2 cup rice vinegar
3 -4 TBSP white sugar to taste (or no-cal sweetener substitute or mixture thereof to taste)
1 tsp – 1 TBSP sriracha to taste
1 bunch cilantro
1 TBSP roasted sesame seeds

Prepare the noodles according to package directions, rinse, and set aside. Peel and slice carrots, preferably into flower shapes or with a crinkle cutter. Thinly dice the cucumber. Drain the water chestnuts and cut in halves or quarters, depending on size. Chop the scallions.

Combine the noodles with the veggies and toss, also adding cilantro that has been finely chopped. Herb scissors help. On medium heat, mix the rice vinegar, sugar or sweetener, and sriracha. When the sugar is dissolved, let it cool to room temperature and toss with the salad. Refrigerate until chilled, and toss with sesame seeds right before serving.

This tastes better if you let it sit overnight.


Gwen November 12, 2013 at 5:19 pm

Might be stretch to call this a recipe, but it was a successful experiment this week that saved me buying eggs and (non-olive) oil.

1 box brownie mix
1/2 15oz can of pumpkin
chocolate chips & walnuts (optional but encouraged)

For baking, follow the directions on the brownie mix box or put it in a loaf pan, decrease the temp a little, and increase the cooking time.


Kathleen November 12, 2013 at 7:12 pm

Thanks for posting. I have some sweet potatoes that I need to use. I think this would work. Enjoying the recipes.


Amanda November 12, 2013 at 5:27 pm

Frugal Girl’s rolls. I halve the recipe and mix them up in my bread machine. A sure crowd pleaser.


Jenifer November 12, 2013 at 5:32 pm

I want these so badly! 😀

I’m going to give you *two* recipes for Paleo Fudge

1. Paleo Fudge

3 tbsp raw cocoa
2 tsp coconut oil
2 tsp honey

Put into a bowl, watch a tv show or listen to a book on tape while you stir the heck out of it until it’s blended.

Then roll into balls with clean hands. If you want, roll in shredded coconut.

2. Even Better Paleo Fudge

1/2 cup nut butter of choice (i made home-made brazil nut – almond)
1/2 cup honey
1/2 cup coconut oil
1/4 cup cocoa powder
1/2 tsp vanilla (or pumpkin pie spice)

Put everything in a bowl and stir until combined. Pour into a tray of some kind, lined with cheesecloth or baking paper or whatever you use, and spread it flat. Freeze for 15-20 minutes until set.

Pull it out, pop it out of the form, and cut into squares. Then store in a container in the fridge, because it’ll go soft if it’s kept outside. It’s awesome.

I’m making home-made gummy bears next. I’ll be using this recipe.

Pick me! Pick me! 😀


Gigi November 12, 2013 at 5:36 pm

Super Easy Caramelized Bananas

1/2 c white sugar
2 T butter
3 or 4 ripe bananas, sliced about 1″ thick
ice cream

Heat sugar in pan on medium heat. Stir constantly until it starts to caramelize. Add in butter and keep stirring until it becomes a caramel sauce. Add bananas and toss in the sauce for a minute or two. Remove from heat and serve immediately on top of your favorite ice cream. Yum!


Reese November 12, 2013 at 5:41 pm

Ugh, picking just one favorite recipe. I’m PICKY with flavors and baking… really most recipes disappoint, but I LOVE this one:

Overnight Cherry Danishes (Though I mix them up sometimes with blueberries, or apple pie filling, or cream cheese. Call me a rebel!). They can be made into a big sheet, a ring, individual danishes… Shhh they can also be made into a realllly sweet version of monkey bread.. 😉

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (70° to 80°)
6 egg yolks
1 can (21 ounces) cherry pie filling
3 cups confectioners’ sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight.
Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18×4-in. rectangle; cut into 4×1-in. strips.
Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
For icing, in a bowl, beat confectioners’ sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish. Yield: 3 dozen.


Jennifer November 12, 2013 at 5:51 pm

Easiest and tastiest slow cooker pot roast ever (that makes it’s own delicious gravy):

-Mix 1 can of cream of mushroom soup, 1 packet of French onion soup mix (or homemade equivalent), and 3 TBS Worcestershire (or any steak sauce) in the bottom of slow cooker.

-Add a 2-4 lb roast (you can sear it on the stove beforehand if you like, I rub mine down with olive oil and garlic salt and give it a quick sear on both sides)

-Cook on low 8-10 hours. Use extra gravy on some mashed potatoes on the side. Mmmm…


amy November 12, 2013 at 6:12 pm

My mother-in-law made ebleskivers over July 4th this year. This is the syrup she prepared (it’s the only time she makes the syrup – what a waste!).

DUTCH HONEY (ebleskiver syrup)
1 cup sugar
1 cup dark Karo syrup
1 cup whipping cream (1/2 pint)
Combine the sugar and Karo syrup. Bring to a boil. Add whipping cream. Return to a boil. Cook for 5 minutes. Cool and beat for 60 seconds with an electric mixer.
Must store in fridge. Warm and stir to serve.

Quite reminiscent of caramel syrup. Much better than any commercially produced caramel syrup. Dutch honey is great on ebleskivers, pancakes, waffles and ice cream. I intend to boil the syrup longer and use it instead of wrapped caramels in recipes. I hate unwrapping each individual caramel… also a waste of time and packaging!


Carla November 12, 2013 at 6:14 pm

A recent favorite at our house (perfect for fall):


Zoya November 12, 2013 at 6:52 pm

Baked butternut squash!

Cut the butternut squash in half and remove the seeds. Put in the oven (350*F) – straight on the rack, skin side down, check in about an hour – if it’s fork tender, it’s done! My daughters love it with a pinch of cinnamon and a drizzle of maple syrup, but I enjoy it the way it is.

Thank you for the giveaway. The books sound awesome!


Christie November 12, 2013 at 6:57 pm

My recent favorite recipe is this one – it’s easy, and incorporates three of my favorite things: cheese, carbs, & a little bit of spice!


Jenny H. November 12, 2013 at 7:14 pm

Here’s one of my favorites right now:

Chicken Gnocchi Soup

1 cup chicken breasts, diced and cooked (can use canned chicken or turkey)
4 Tbsp butter
4 Tbsp olive oil
1 quart half and half (can use evaporated milk)
1 14 ounce can chicken broth
1/2 cup celery, sliced
1/4 cup flour
2 garlic cloves, minced
1 cup carrots, shredded
1 medium onion, diced
1 cup fresh spinach, coarsely chopped
1/2 tsp dried thyme
salt and pepper to taste
16 ounce package gnocchi

In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half . Meanwhile in another pan, cook the gnocchi. Add the carrots and chicken to the stockpot. Stir often and when it gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.


Jessica November 12, 2013 at 7:30 pm

I used to refuse to eat meatloaf and then my mom got an awesome recipe from a friend. Instead of breadcrumbs, use oatmeal, it is seriously delicious (the rest is rather normal, egg, chopped onion and green pepper plus a 2:1 mix of ground beef and sausage).


Cari November 12, 2013 at 7:33 pm

My all-time favorite recipe is for no-knead dutch oven bread. Perfect every time!


Cari November 12, 2013 at 7:36 pm

My all-time favorite recipe is for no-knead dutch oven bread. Perfect every time! (Sorry if this is a duplicate comment. It froze the first time.)


Laura November 12, 2013 at 7:48 pm

Tangy quick pickles!
Mix in a saucepan:
1 cup sugar
1 cup apple cider vinegar
1/2 tsp mustard seed
1/8 tsp turmeric
1 tbs salt

bring this to a boil, let boil for a few minutes, and then take off heat.

Chop up 2 lbs of cucumbers and 1 fairly large onion and put them in a sealable container.

Pour vinegar mix over the onions & cucumbers.

Put in fridge and stir about every hour until the cucumbers soften enough that they are completely submerged in the vinegar mix.


Susan November 12, 2013 at 7:59 pm

Compound butter is the best thing to make even a frugal meal seem special.
Mix softened butter with chopped fresh herbs (your choice-I have chives, parsley and thyme in my garden right now). I sometimes add garlic powder. This is great on toasted bread, steamed broccoli, in/on scrambled/fried/boiled eggs, salmon….. so many uses.
This is any easy way to upgrade a meal.


Nicole November 12, 2013 at 8:08 pm

I want to raise chickens soooo bad!

My favorite go to dessert that is sooo easy and totally impresses guest are S’mores Macaroon Bars from It Bakes Me Happy!


Nicole November 12, 2013 at 8:08 pm

I want to raise chickens soooo bad!

My favorite go to dessert that is sooo easy and totally impresses guest are S’mores Macaroon Bars from It Bakes Me Happy!


Nicole November 12, 2013 at 8:08 pm

I want to raise chickens soooo bad!

My favorite go to dessert that is sooo easy and totally impresses guest are S’mores Macaroon Bars from It Bakes Me Happy!


Annie November 12, 2013 at 8:09 pm

My favorite recipe is pumpkin cupcakes!!!


Kim November 12, 2013 at 8:24 pm

Pasta with Ham, Chicken & Zucchini. I found this recipe in Good Housekeeping magazine over 25 years ago and it’s still a favorite. Yummy!


Chris Stoddard November 12, 2013 at 8:25 pm

Pear Pasta–for when we get tired of making broccoli pasta (steam broccoli, add to penne with lots garlic in lots of olive oil, add red pepper flakes)

3 or so firmish pears–Bosc are nice
pint of cream
1/4 c mashed/chopped/ground nuts–almond or whatever you have. Pistachios are lovely. I usually mash with a mortar and pestle.
Clove of garlic. more if you like it lots
6 oz of pecorino cheese or other hardish cheese

Saute the pears and garlic in olive oil until lightly browned. Add cream, nuts and simmer until thickens a bit. Grate in the cheese. Serve over penne.

I love Ashley English’s blog so this would be exciting!


Callie Sabens November 12, 2013 at 8:28 pm

Sweet potato burritos!!
Cook and mash sweet potatoes.
Cook choice of beans (we prefer kidney though original recipe called for black bean) and mash, add taco seasoning.
Place equal amount prepared potato and bean on flour tortilla and add cheese. Wrap burrito and cover with choice topping: salsa, sour cream or more cheese. So yummy!


Meghan McDonagh November 12, 2013 at 8:28 pm

Sour Cream Chocolate Chip Cookies…enough said. Family Favorite!


Chris November 12, 2013 at 8:29 pm

Pear Pasta–not low cal, but lovely!

Sautee 3 firmish pears–like Bosc with a clove of garlic in some olive oil. Add a pint of cream and 1/4 cup of ground/mashed nuts like almonds or pistachios. Cook until it thickens a bit. Add Pecorino cheese and pepper to taste.

I love Ashley English!


Terri W. November 12, 2013 at 8:30 pm

How about a canning recipe? Canned Green Tomatoes
Slice green tomatoes rather thickly.
Stack in large mouth scalded canning jars.
Pour in boiling water, leaving 1/2 inch head space.
Add 1 Tbsp. salt and 1 Tbsp. vinegar to each jar.
Screw on lids and process for 25 minutes in a boiling water bath.
When you’re ready to fry them, drain very well and lay them out on paper towels to get moisture out. Sprinkle with salt. Roll in flour and fry in hot oil a few minutes on each side until coating is crispy.


Callie November 12, 2013 at 8:38 pm

Sweet potato burritos!

Cook and mash sweet potatoes.

Cook choice of beans (we prefer kidney, though the original recipe called for black bean), mash with fork/potato masher and add taco seasoning.

Spoon equal amount prepared potato and beans onto flour tortilla. Add cheese and fold. Toppings we love include homemade salsa, sour cream, or more cheese!


sx2 November 12, 2013 at 9:05 pm

Too hard to pick just one, but I canned some delicious vanilla bean pear jam tonight for Thanksgiving favors.


Meaghan November 12, 2013 at 9:08 pm

One of my favorites is mud-balls. They are chocolate peanut butter no-bake cookies. Yummy!


Jessica November 12, 2013 at 9:32 pm

My favorite recipe that I make all the time is my simple red sauce–an onion sauteed in a little olive oil, three cans of diced tomatoes, one of tomato paste, three smashed garlic cloves still in their skins (I remove them at the end), a bay leaf torn in half, salt, pepper, oregano, red chile flakes, and basil (spiced to taste). Some recipes say to add sugar, but that mystifies me. I blend it with my immersion blender, and it’s two evenings of pasta or pizza sauce!


Lee November 12, 2013 at 10:02 pm

I’m enjoying all these recipes!

Kale Salad with Parsnips

Peel and slice two parsnips into rounds. Heat a little olive oil in a skillet (cast iron is best). Cook the parsnip rounds in one layer, undisturbed, over medium high heat until they’re softened and a little charred (cook them on both sides). Meanwhile, make some quick pickled red onions: slice a red onion thinly and douse it with some apple cider vinegar into which you’ve stirred a couple of teaspoons of sugar, depending on how you like your pickles. Let the onions sit in the vinegar while the parsnips cook and you slice a nice bunch of kale into ribbons. When the parsnips are done, drain the onions and toss them, the parsnips, the kale, and a drizzle of olive oil together. Salt and pepper to taste. Serves four as a side dish or makes a hearty lunch for one.


Hannah Harrison November 12, 2013 at 10:21 pm

3-2-1 Crepes
The easiest crepes you’ll ever make.

3 eggs
2 cups of milk
1 cup of flour.

Beat eggs into milk, then slowly wisk in flour. Heat pan to medium heat with a non-stick additive (butter is my favorite). Ladle 1/2 cup at a time of the batter until pan is covered but batter is not deep. Cook evenly on both sides until lightly browned. Roll with yogurt, your favorite fruits, or savory ingredients. Top with syrup 🙂


Sam P. November 12, 2013 at 10:40 pm

So. Many.

But since we’re on the topic of autumn: Tart vanilla bean applesauce. Couldn’t be easier

5 lbs apples (I love a mix of gala and granny smith–for tartness of course)
2 vanilla beans

Peel and core apples and chop into 1/2 inch pieces. Pile all of those into a crock pot. Slice the vanilla beans lengthwise and scrape out the seeds into the crock. Reserve the bean pods to make vanilla sugar (another great recipe: put scraped bean pods in an air tight canister of white or raw sugar; give a good shake every few days for two weeks; boom instant AMAZING sugar to use in your coffee or pastries). Cook apples on low for 8 hours. Mash. Best applesauce ever. Put on everything.


Krystal November 12, 2013 at 10:41 pm

Was just thinking about my favorite recipe earlier today. Simple! Antonia’s Skirt Steak and rice salad, the Top Chef Quickfire cookbook. Enjoy!


Gabriela Cristian November 12, 2013 at 11:32 pm

I love pumpkin pie, and Cook’s Illustrated has the best pumpkin pie recipe I’ve ever tried. I’m not a US resident at the moment, but I’d love to send one of the books to my mother, who is my homemaking idol and is a US resident. Hope that’s good enough!


Kimberly November 13, 2013 at 1:44 am

Mine would be Colorado Chili with chips and Cashew Cheese


Kimberly November 13, 2013 at 1:45 am

Mine would be Colorado Chili with chips and Cashew Cheese would love to win those books


Erin W November 13, 2013 at 2:16 am

Over here, our favorite recipe is carnitas tacos with homemade chips and salsa!


karen November 13, 2013 at 2:55 am

my go-to quick home made brownie recipe. it’s made with ingredients i commonly have in my cubboard & can be mixed up in five minutes. yum!!!!


susan dyck November 13, 2013 at 4:10 am

Ray Goff Chicken!! It is really chicken and rice, but years ago our local newspaper published favorite recipes of the head coaches of two rival college teams. After that, my husband always called it Ray Goff Chicken. My children love it!


Joy Adamson November 13, 2013 at 4:46 am

This time of year, my mom’s pumpkin chip cookie recipe is my favorite:

Recipe For: Pumpkin Chip Cookies
Ingredients: 1 can pumpkin; 2 tsp. Baking soda; 2 c. sugar; 4 c. flour; 4 tsp. Baking powder; 1 pkg. Chocolate chips; 2 tsp. Evaporated milk; 2 egg; 1 c. vegetable oil; 1 tsp. Salt; 2 tsp. Cinnamon; and 1 c. walnuts (optional).
Directions: Mix all ingredients together. Bake at 375 degrees until done.


ChristyinTexas November 13, 2013 at 4:59 am

Apple – Zuchinni Sauce!

1 apple to 1 zuchinni. Cut into chunks, cook down, add cinnamon and maybe a little sugar (not necessary), blend and you’re done! My son loves it – so I make large amounts and can…..


Kate in NY November 13, 2013 at 5:18 am

My favorite recipe is from Nigella Lawson’s “How to Eat” – it’s “Tagliatelle with Chicken from The Venetian Ghetto” – basically roast chicken, rosemary, golden raisins, pine nuts, parsley and tagliatelle. TO DIE FOR. Google the recipe. So, so good.


jd November 13, 2013 at 5:51 am

A favorite recipe at my house is a no-name recipe for red wine dressing, which the chef at Red Rocker Inn in Black Mountain, NC gave us when we stayed there. It involves a reduction of red wine sweetened with honey, among other things, which is then chilled, then whisked into oil and vinegar and flavored with spices, including lavender buds. Everyone who has tasted it loves it. It was his own creation and he’d never named it; he just scribbled the instructions on notebook paper and handed it to us when we complimented him on the delicious salad dressing and asked him what was in it.


Michelle November 13, 2013 at 6:06 am

Favorite recipe varies by the season, so being fall I would have to say beer cheese soup! Yummy.


Amanda S November 13, 2013 at 6:07 am

My step dad finally taught me my favorite recipe he makes. It’s real Italian red sauce that he learned from an old Italian woman who lived in his building when he was stationed in Rome years ago. It’s surprisingly cheap and easy (if you have access to a food processor anyway).

The amount of sauce you want will determine how much of the ingredients you need.

For each large (28 oz) can of whole peeled tomatoes, you will also need:
1 small onion
Dash of crushed red pepper/cayenne
1/4-1/2 tsp sea salt
~1/4 cup olive oil
Fresh basil

Take the tomatoes out of the sauce in the can and add them to the food processor (save the sauce to drink, make a bloody mary, or whatever else)
Rough chop the onion(s) and add them to the processor
Blend for a minute or two until everything is very finely chopped
(Don’t try to blend the entire recipe at once, do it can/onion by can/onion)
Put all the sauce in a pot and set on low to simmer
Add the pepper and sea salt and about 1/4 of the olive oil
Once the sauce has started to bubble, simmer on low heat for 2-4 hours. Add the fresh basil halfway through (as many leaves and stems as you want), and add the olive oil gradually during the cooking, stirring occasionally.
Serve over your favorite pasta or rice

*Note: Most brands of canned tomatoes will be fine for this recipe; however, don’t use the cheapest ones if they are not good quality, it WILL affect the flavor of the entire recipe!


BONNIE ELLIS November 13, 2013 at 6:17 am

Jerk Chicken.
3 T Jerk Chicken Seasoning
3 T Vegetable Oil
2 T Soy Sauce
1 T Cider Vinegar
1 1/2 lbs. Chicken pieces or boneless breasts, cut in half and pounded thin.
Mix all marinade ingredients and add chicken. Refrigerate 30 minutes or more. Broil or grill until cooked.


Lisa B November 13, 2013 at 6:24 am

Venison Nachos

1 1/2 pounds of Venison, (frozen log)
1 can of rotel tomatoes
1 package of taco seasoning

Combine all into crockpot, cook on low all day.
Then add about a 1/2 of a block of Velveeta cheese. Stir to combine.

My husband and teenage sons love this with tortilla chips. Sure, it’s not super healthy – but it’s a frugal crowd pleaser!


cheryl November 13, 2013 at 6:48 am

Roasted Garlic and Potato Soup w/ Fontina Cheese… and a slice of homemade sourdough to dip in it.


Jenn B November 13, 2013 at 6:53 am

It’s tough to pick a favorite for a canning enthusiast! This season my favorite was the wild grape jelly I made from the wild grapes I foraged from around my mailbox!


Megan November 13, 2013 at 7:11 am

Homemade soup of any kind!


Cyndi November 13, 2013 at 7:21 am

Super nachos — that would be nachos with whatever veggies can be sauteed and used up from the fridge.


Roberta November 13, 2013 at 7:22 am

My favorite recipe is too hard to decide upon.

This weekend I made Dutch Baby (puffy oven pancake, with eggs, milk, flour, a little sugar and a LOT of butter) and baked apples for breakfast. I cored the apples, microwaved them for 5 min, filled them with raising and chopped pecans, and stuck them in the oven for the 20 minutes it took for the dutch baby to cook. Yummy, filling, and it made the house smell amazing.


Jenny November 15, 2013 at 10:13 am

I made that last weekend, too, but with pears. It’s a great fall and winter breakfast or dinner.


Lisa H. November 13, 2013 at 7:25 am

My favorite recipe right now:
Mix 1/4 cup of honey with 1/4 cup of dijon mustard. Toss with stir-fried greens (2 bunches, washed, destemed and chopped). This is delicious with kale, chard, mustard greens and collards.

Lisa H.


Kat H. November 13, 2013 at 7:27 am

I thought picking a favorite would be easier than I’m experiencing.
Well, the SO’s two favorites are pad see ew with tofu (Thai stir fried noodles and broccoli with tofu) and a nameless creamy tomato based dal.
Right now mine are probably spring rolls with baked tofu and roasted vegetables and sloppy janes/snobby joes (lentil sloppy joes).


Amy O November 13, 2013 at 7:28 am

Chicken tortilla soup for winter!


Chris B. November 13, 2013 at 7:30 am

Spinach – Artichoke Lasagna. The best, especially on a cold winter’s night.


Christa November 13, 2013 at 7:30 am

Shortbread! Amy Karol provided a wonderful recipe that I use…

1 stick butter, softened
1 cup flour
1/3 cup powdered sugar
Big handful of chocolate chips

Preheat over to 300 degrees. Mix all ingredients (mix will be dry and crumbly). Place mix in an ungreased 8-inch round cake pan and use the back of a measuring spoon to flatten it down. Bake for 30 minutes and cut into wedges while warm. Allow to cool and then lift out wedges with a spatula.


Sara November 13, 2013 at 7:31 am

Spatchcock roasted chicken , super fast and tasty!


Victoria November 13, 2013 at 7:44 am

Buttermilk biscuits and sausage gravy. Yum!


Stephanie November 13, 2013 at 7:48 am

I like my crockpot chicken. It’s so fast and it has saved me tons of $ on takeout.
– Roll up tinfoil into little balls and put at bottom of crockpot
– make chicken like you would normally
– put chicken on top of tinfoil
– put on low for 6-8 hours.


Kari S November 13, 2013 at 8:12 am

Since we’re having our first truly cold day of the season, I’m going to say homemade chili is my favorite! But I have many, many favorites. 🙂


Sara November 13, 2013 at 8:14 am

My favorite recipe right now is for a 100% whole wheat bread from the King Arthur Flour cookbook.


Diane November 13, 2013 at 8:38 am

Chicken Pot Pie!! I have her book, “A Year of Pies”. It’s great!!


Mary November 13, 2013 at 8:59 am

This time of year – butternut squash chili – it’s so good!


Britta November 13, 2013 at 9:39 am

How can you chose just one recipe? It’s like picking a favorite child!

I’ll go with my Grandma’s Chocolate Cake. Family secret.


Ann November 13, 2013 at 9:43 am

Oatmeal! Yes, oatmeal. With sliced bananas. It’s the one thing I can cook.

Which is why I really need these books. 🙂


Kelly November 13, 2013 at 9:43 am

My favorite recipe is my pasta sauce. My Mom, who is an amazing cook, like it better then hers!

I start with tomatoes, garlic, onions and just about any other veggie in the fridge. It is a thick chunky sauce that is full of fresh veggies and love! My mom keeps telling me I should can it so I don’t take up so much freezer space so these books would be awesome! (I also want to convince my landlord to let me keep chickens! So these would really help!)


amybee November 13, 2013 at 9:51 am

Hard to choose, but here’s one of my favorites that’s good for this time of year.
Sweet Potato Pudding
4 large raw sweet potatoes, peeled and grated
2 c milk
1 1/2 cup sugar
3 t cinnamon
3 eggs
1/2-1 stick butter, melted
1 T flour
1/2 cup brown sugar
1 T vanilla
1/2+ cup raisins
1/2+ cup pecan chips, optional

Put milk into bowl and grate potatoes into it. This prevents the potatoes from turning dark. Add rest of ingredients and mix thoroughly. Turn mixture into 1 1/2 quart buttered casserole and bake in 350 degree oven for 1 hour.


Liz November 13, 2013 at 9:58 am

My favorite recipe is a classic white yeast bread. I’ve been told I have a gift for yeast breads, and there’s nothing like the smell of homemade bread!


Lauren R November 13, 2013 at 9:58 am

Pumpkin Soup

Cut a pie pumpkin or Kochoba in half, remove stem, strings and seeds.
Roast, face down, at 400*F on oiled cookie sheet until soft (~45 min).
Let pumpkin cool, scoop out flesh & purée in food processor or blender.
Dice and carmelize one large or two medium onions.
Simmer carmelized onions in 6-8 cups of chicken or veggie broth. Add pumpkin and seasoning (Bell’s, or curry, or allspice, or ginger depending on my mood).
Add in a little milk or cream just before serving.


Maggie November 13, 2013 at 10:26 am

My husband loves Festival Chicken from, but I love The Pioneer Woman’s Simple Sesame Noodles!


S November 13, 2013 at 10:28 am

I love to eat red velvet cake cookies with home made cream cheese icing. I make the cookies from a box of red velvet cake mix and the cream cheese frosting the old fasioned way with a lot of powedered sugar.


Brittany November 13, 2013 at 10:29 am

My favorite recipe is for a dutch baby and was found in an old Sunset magazine by my grandmother. We make it every Christmas morning–a tradition my grandmother started decades ago. A delicious dish to share with family!


Debbie W. November 13, 2013 at 10:34 am

One of our family’s favorites has to be Mollie Katzen’s Lentil Chili:
Simple, healthy, inexpensive, and always delicious! 🙂


Deb November 13, 2013 at 10:52 am

Kristen’s French Bread – we even use this dough as pizza crust!


Jill November 13, 2013 at 10:56 am

We love these Jam Jewels cookies from Nancy Baggett’s All-American Cookie Book (great book, too, all the recipes are yummy.) Best thumbprint cookie ever!


Shirley A November 13, 2013 at 11:17 am

One of my favorites is Eggs Benedict, I can eat that for breakfast, lunch and dinner.


April Sanicola November 13, 2013 at 11:29 am

Buffalo Blue Cheese Meatloaf. It’s pretty freakin’ awesome!


Susan November 13, 2013 at 11:53 am

“Fancy Beans” is what we call them, although its officially called The Black Bean Tostada recipe from the Moosewood cookbook. Basically you dress up black beans with garlic, onions, cumin, coriander, and orange juice (The OJ is what makes it taste “fancy”.) If you use canned beans instead of cooking up your own dried ones, its a really quick and easy dinner. I used it a lot in college to impress guys I liked. My husband still loves it. 🙂


Jennifer November 13, 2013 at 12:16 pm

My favorite recipe is for “Poorhouse Cookies.” These are basically simple molasses cookies. Yummy, buttery and chewy with only a few ingredients. The recipe came from my grandma.


Holly November 13, 2013 at 12:17 pm

For a quick breakfast or snack, I love to make “Whole-Wheat, Oatmeal, and Raisin Muffins”, a recipe I found in an issue of Cooking Light magazine. It’s really easy to substitute whatever kind of fruit you want (I never use the raisins in the title). And full of several different whole grains!


Melissa November 13, 2013 at 12:24 pm
debbiek November 13, 2013 at 12:49 pm

my favorite recipe is creamy chicken taquitos


Karen November 13, 2013 at 12:51 pm

Ground turkey with kidney beans, parm cheese, tomato juice, bell pepper, rice, and corn. Delish!


Tina S. November 13, 2013 at 1:50 pm

A simple omelet with salami and cheese…mmmmmmmm


Kerrie November 13, 2013 at 1:54 pm

These books look amazing! My favourite recipe is crockpot “refried” beans – frugal, delicious and we’re learning just how flexible they are because we’ve started adding some form of beans to everything!

Thank you for the giveaway.


Terry Austin November 13, 2013 at 2:14 pm

Oatmeal raisin cookies


Katy @ Purposely Frugal November 13, 2013 at 2:22 pm

Wow! Hard to come up with one favorite recipe, but I love chocolate zuccini bread!


Elizabeth November 13, 2013 at 2:37 pm

Orange nut rolls.
100% Wholewheat bread, spread slices w/minimal butter and toast on a baking sheet in the oven. Spread them with defrosted frozen orange juice concentrate (do not dilute at all; it will be thick) and sprinkle with chopped nuts of your choosing (suggestions: walnuts or almonds). Easy hot, wholesome breakfast, with an extra dose of Vitamin C.


Elizabeth November 13, 2013 at 2:39 pm

Forgot say — pop back in the oven after adding the orange juice concentrate and chopped nuts — just enough to heat and toast the nuts.


Deborah C. Williams November 13, 2013 at 3:00 pm

My cornbread recipe would be my entry. I cook it in my iron skillet. Every one of my grown daughters make it and it is always requested at family gatherings. It really feels good when your grown children ask you for recipes they grew up the recipes are family members too. I am a farm wife and nurse..would love to have these books!(I have been reading about your hours being cut..I am getting laid off from my nursing job in January so glad I have been living a frugal non consumer lifestyle!)


Jenn November 13, 2013 at 3:27 pm

Black Bean Soup made with slab bacon!


Kristin November 13, 2013 at 3:39 pm

Here’s a link to my favorite soup recipe:


JOAN WIBERG November 13, 2013 at 3:43 pm

BOILED CAKE mmmmmmmm!


Jessica November 13, 2013 at 4:22 pm

My favorite recipe as of late is a kale, grape and feta salad with homemade balsamic dressing. So easy and so good!


Trish November 13, 2013 at 4:38 pm

My favorite recipe is “Breakfast Cake”. It is made from a recipe handed down from my grandmother, to my mother, to me, to my daughter, etc. It’s a one bowl cake, with flour, white sugar, brown sugar, cinnamon, nutmeg, buttermilk, and vanilla, among other ingredients. So far, everyone who has tasted it has liked it. My brother even received an “A” for his demonstration speech in high school English for making this!


Trish November 13, 2013 at 4:39 pm

My favorite recipe is “Breakfast Cake”. So far, everyone who has tasted it has liked it. My brother even received an “A” for his demonstration speech in high school English for making this!


Tracy Stone November 13, 2013 at 4:47 pm

I’d have to say my oatmeal chocolate chip cookies.


Elisa November 13, 2013 at 5:20 pm

Massaged kale salad with apples and Gorgonzola. Yum!


Amanda November 13, 2013 at 5:59 pm

Weight Watchers Taco Soup! We skip the bell pepper most nights because I forgot to buy one, but it’s great for flavor and nutrition 🙂


Jo November 13, 2013 at 6:30 pm

Simply Delicious Simple Almond Crackers

1 cup almond flour/meal
1 egg white
pinch of sea salt

Mix. Line a baking pan with parchment paper. Put mixture onto the paper and over that place plastic wrap. Press the dough down and until thin. Remove plastic. Score the dough into cracker size pieces for easy breaking apart after baking. For nicely even looking crackers, you can also use a rolling pin for this step. Bake in a 325 oven for 10 to 15 minutes. Keep a close eye so as not to burn. Should be slightly golden brown.


WilliamB November 13, 2013 at 6:39 pm

Donburi – a soupy Japanese omelet. To serve two:

In a saute pan, simmer:
1 onion, sliced thin
1/2 c. chicken stock
1/4 c. soy sauce
1/4 c. mirin (a sweetened Japanese cooking wine, available in the Asian section of the supermarket)

When the onions are translucent add:
4 beaten eggs.

Cook over low heat till the eggs are cooked; the eggs will look soupy.
Serve over Asian-style rice.


Debbie S November 13, 2013 at 6:40 pm

Three eggs, sunny side up, with homemade sourdough and the occasional slather of homemade raspberry jam.


Yael November 13, 2013 at 9:13 pm

Thank you! I think today I’d have to go with my favorite recipe being a farmer’s market recipe for potato-corn chowder!


Jody Keene-Walter November 13, 2013 at 9:19 pm

Moist Almond Cake. Yum.


Diana November 13, 2013 at 9:37 pm

Cranberry-orange sticky buns by smitten kitchen
No fake OJ or dried fruit…really easy to make.


Jen November 13, 2013 at 10:22 pm

I don’t know that I have a favorite recipe but here’s a link to what I’ll be making for dinner tomorrow. Roast salmon, fennel, and red onion. Delicious and easy.


Mary Ann November 14, 2013 at 12:55 am

My favorite recipes is Rachel Ray’s buffalo chicken Salad. We add honey to the hot sauce before putting it on the chicken. Makes it less spicy and oh so tasty!


Toni November 14, 2013 at 6:09 am

Gluten-free apple fritters. Yummers. 🙂


Heather November 14, 2013 at 6:20 am

My vegetarian broccoli lasagna. My kids love it!


Megan November 14, 2013 at 6:49 am

Knoephla Soup. German in origin, it’s regional dish in the Dakotas and Minnesota. Our family recipe is mostly oral tradition.. someone ought to write it down!


Amy P November 14, 2013 at 6:52 am
Barb @ 1SentenceDiary November 14, 2013 at 7:14 am

So hard to pick just one! This week’s favorite is apricot chicken.


Helen November 14, 2013 at 8:09 am

I love chocolate chip cookie bars!! Or curried cauliflower and chickpea cous-cous. 🙂


Sweta November 14, 2013 at 8:23 am

I like avocado alfredo pasta. It basically tastes like fettuccine alfredo but way healthier.


Dianna November 14, 2013 at 10:12 am

My favorite recipe is Chicken Tortilla Soup.


Rosemary November 14, 2013 at 1:40 pm

Roasted vegetable soup – perfect for this time of year!


Laura November 14, 2013 at 7:24 pm

I make a dish that we just call “Chicken Stuff”. It’s sort of like chicken pot pie without the crust and I serve it with biscuits. It’s quick and easy to make after work, and it’s a great way to use up any kind of veggies from the fridge or freezer.


Emily M November 14, 2013 at 11:40 pm



Suzanne P. November 15, 2013 at 12:09 am

Grandmother’s Slice of Lemon Pie


Marci N November 15, 2013 at 3:39 am

Old-fashioned lemon/vanilla cake with buttercream frosting – delicious!


Beth November 15, 2013 at 3:41 am

cider brined turkey for Thanksgiving – it’s a tradition


Giselle November 15, 2013 at 9:16 am

I’m torn between my challah and my vegan butternut squash dinner rolls. There’s just something about bread…


Jenny November 15, 2013 at 10:00 am

This week it has to be Rhubarb Chutney. Just about to make a big batch so we have some for Thanksgiving and some to give as holiday gifts.


Amy November 15, 2013 at 10:21 am

One recipe? I don’t even know how…raspberry razzle, hearty beef chowder, coffee toffee bars, cherry kisses, magic cookie bars.
I need to retire so I can cook.


Kristin November 15, 2013 at 3:12 pm

Lightly steamed fresh green beans and carrots topped with some combination of butter, lemon, toasted nuts, parmesan, pepper, and smoked salt


Kel November 15, 2013 at 3:47 pm

Monster cookies – the best!! Recipe is here –


Kimberlie Ott November 15, 2013 at 3:56 pm

Chocolate Covered Coconut Macaroons, from the Orangette Blog, Amazing doesn’t even begin to cover it!!! They are soooooooooo blasted yummy with tea or coffee! 🙂 Thank you for the opportunity to win Ashley’s books, they look so fabulous~ 🙂


Missy November 15, 2013 at 4:03 pm

My current favorite is Banana Cardamom Muffins. Thanks for offering the great giveaway!


Carlene November 15, 2013 at 4:32 pm

My favorite recipe is mango chutney chicken curry. It’s so easy and only requires a crock pot for cooking!


chandra November 15, 2013 at 4:56 pm

I just made the yummiest peanut noodles recipe that I found on Pinterest. Drooling just thinking about them


Liz November 15, 2013 at 4:56 pm

My mom’s cinnamon buns recipe is the BEST. 🙂


Bonnie November 15, 2013 at 5:03 pm

My favorite would have to be my Swedish grandmother’s apple cake.


Elissa November 15, 2013 at 7:37 pm

My favorite recipe is actually Ashley’s cardamom apple cider butter. I get so many compliments on the complex flavorings!


Rowen G. November 15, 2013 at 7:55 pm

Possibly my grandmother’s gingerbread, to which I add currents.


Sarah November 15, 2013 at 7:56 pm

Beans and Greens by Rick Bayless


ellis November 16, 2013 at 12:13 am

My favorite recipe is my mom’s beef stew. It makes me think of Autumn, feeling delightfully full, and my mom- all great!

Thank you for this giveaway! I am so curious about these books.


Janet November 16, 2013 at 2:47 am

My favorite recipe is for meatloaf.


carrie November 16, 2013 at 4:13 am

wow! what a great treat these books would be! we do raising our own chickens, so some of our favorite recipes include those eggs. veggie quiche, baked goods, egg scrambles, etc.

thanks for the chance to enter~


carrie November 16, 2013 at 4:16 am

veggie quiche made from home grown eggs!


Mary November 16, 2013 at 5:08 am

I make my own Grain Free Granola – just 1/2 cup of 5 or 6 different chopped raw nuts and seeds, 1 cup unsweetened coconut flakes, 3 T cinnamon, and 1/4 cup each honey and melted coconut oil. Mix well, and bake on a large tray at 300° for 10 minutes. Stir and bake for 10 more minutes. Remove and do a very fine drizzle of honey over top. Let rest to solidify and cool before breaking into pieces and storing. Baking time may vary, and watch it like a hawk because it can burn quickly!!


Lydia November 16, 2013 at 5:59 am

No bake chocolate cookies. A forever favorite.


Mary Grace November 16, 2013 at 6:18 am

Right now it’s a super simple curry soup. No real recipe– just what’s on hand!,


Rachael November 16, 2013 at 6:48 am

My favorite recipe is my mom’s chili!


Rachael November 16, 2013 at 6:50 am

My favorite recipe is my grandmother’s biscuits, written down on yellowed paper flecked with decades of ingredients!


Jane November 16, 2013 at 7:25 am

Mac and cheese, from my mom- you use uncooked macaroni & sharp cheddar.


Jessica November 16, 2013 at 7:48 am

Homemade peanut butter


J. Pario November 16, 2013 at 9:47 am

An apple. No cooking. I suppose if I wanted to expend some effort, I’d peel an orange!


Kelly Mosley November 16, 2013 at 11:02 am

My favorite recipe is my homemade bread drizzled in butter and garlic pepper ☺


Megan M November 16, 2013 at 3:13 pm

my favorite recipe has to be two cheese macaroni and cheese, comfort food at its finest!


Tammi November 16, 2013 at 4:52 pm

Homemade lasagna is my all time favorite.
I have checked these books out at the library and they are wonderful!


Lorena November 16, 2013 at 8:29 pm

I’m eating butternut squash muffins right now and I have to declare them a favorite!


Caron November 17, 2013 at 5:45 am

Mark Bittman’s paella… So good!


Kim November 17, 2013 at 8:53 am

The recipe is called a Buddha Bowl. Some of the ingredients include, chickpeas, kale, and a wonderful cashew sauce with tahini.


Susan November 17, 2013 at 11:27 am

Chicken Piccata, Cheddar Scalloped Sweet Spuds, Roasted Veggies finishing up with a square foot of pie – Sour Cherry Slab Pie, that is! It’s a Full. Meal. Deal. And oh so tasty, y’all!


Susan November 17, 2013 at 11:31 am

Chicken Piccata, Cheddar Scalloped Sweet Spuds, Roasted Veggies finishing up with a square foot of pie – Sour Cherry Slab Pie, that is! This is a Full. Meal. Deal. And, oh so tasty, y’all!


Ericka Bajrami November 17, 2013 at 11:45 am

My go-to recipe is tilapia in a bagna-cauda sauce – anchovies, citrus, basil, mmm-mmm good!


Kate November 17, 2013 at 12:50 pm

Great give away!


Jess Mosher November 17, 2013 at 4:57 pm

How to pick one favorite recipe? Maybe my mom’s onion and herb bread.


Bethany November 17, 2013 at 5:06 pm

I would love to win these for my mom.


Brenda November 17, 2013 at 6:11 pm

My favorite recipe is my Nana’s molasses crinkle cookies! Yum!


Jessica P November 17, 2013 at 6:46 pm

I just love food so much, it’s hard to pick! My current favorite is Budget Byte’s Sesame Chicken. Just tried it for the first time and it was delicious.


Yolande moreau November 17, 2013 at 6:49 pm

One of my favorite recipes is my black bean burritos


Jean November 17, 2013 at 6:58 pm

I make an easy chicken marsala that I can make in the morning and have it ready for dinner at night.
And everyone likes the chocolate cake that I make which was a hit from the first time I made it (from the Special Edition Taste of Home)


Jenn November 17, 2013 at 6:59 pm

Alton Brown and Deb of Smitten Kitchen have never led me astray. Picking a favorite recipe would be like deciding between chocolate and chocolate.


Alicia November 17, 2013 at 7:11 pm

My own favorite recipe…
Cranberry Meatballs
Pan fry, broil or bake homemade meatballs made with breadcrumbs, milk, eggs, onions, garlic powder,basil, oregano, sugar, salt, pepper and most importantly curry powder to taste.
Make separately a standard spaghetti sauce, garlic powder, onion powder, oregano, and a can of whole cranberry sauce.
Put the meatballs in the sauce and microwave in a glass casserole bowl, cover and heat it to a bubble. Let stand for awhile…Set the table and enjoy. Serve with garlic bread. Yum, yum, yum!


kathleen t November 17, 2013 at 7:34 pm

My favorite is Betty Crockers chocolate chip cookies. They are the best!!!


Joanne T. November 17, 2013 at 8:29 pm

Wow, picking my favorite recipe is like picking my favorite child, or my favorite flavor of ice cream. It really depends on the day.

The New York Times printed a recipe last year for sweet potatoes that I love. It’s roasted sweet potato spears and sliced fresh figs drizzled with two things–a reduction of balsamic vinegar and sugar, and green onions and tiny sliced hot peppers sauteed in olive oil. Nom Nom Nom.

For desserts I think my favorite recipe is for biscotti. So fun to experiment with different flavors and finishes (brush with melted chocolate? Brush with white chocolate and lemon? Use lemon flavoring instead of anise?)


Dana November 17, 2013 at 10:02 pm

The dessert recipe that I keep going back to and love is a clafoutis with prunes soaked in brandy. So simple and delicious and the battered recipe I have from a page in a long-ago Saveur magazine says I should reheat it for breakfast too. 😉


Jennifer M November 17, 2013 at 11:08 pm

it’s a choice between Three Bean Chili or what we call Hamburger Green Bean thing. Comfort food is always a favorite. or anything over pasta with a DIY pasta sauce.


Kathy M November 18, 2013 at 4:38 am

I am not much of a cook but I most enjoy the meals made by my vegetarian friends. Always so tasty and filled with love. Lately, my fave at home has been oatmeal and berries.


KarlaJ November 18, 2013 at 5:36 am

How do you choose just one favorite? Currently I have been loving a Broccoli Casserole recipe I received from a co-worker. You mix the broccoli with a cheese sauce including cream cheese and blue cheese, and cover the whole thing with crushed Ritz crackers. So yummy!


Lydia @ Not Afraid of the Snow November 18, 2013 at 5:43 am

I love a good homemade mac and cheese!


Helen November 18, 2013 at 7:12 am

I love curried cauliflower, chick peas and cous cous! Yum!


JamieK November 18, 2013 at 8:23 am

Can’t pass up a good pot roast!


Christine November 18, 2013 at 8:53 am

Homemade apple cider.


Carrie November 18, 2013 at 9:09 am

Linguini with clam sauce is a favorite – you can create and tweak it so many ways, and it’s always a hit in my cookbook.


Tia Bednar November 18, 2013 at 9:43 am

Triple meatballs in fragrant sauce… So scrumptious !


CarrieP November 18, 2013 at 1:39 pm

I have so many beloved recipes it’s hard to choose just one….but I’ll choose my husband’s favorite tortilla & chicken casserole. It’s comfort food for sure, with a little can of spicy Ro-tel tomatoes to give it some color and flavor.


Gail McSkimmings November 18, 2013 at 2:51 pm

My goto recipe when I’m out if the house for the day – crockpot pork shoulder roast asian style. Pork is melt in your mouth tender and makes a yummy sauce to go over rice or noodles.


P. Fountaine November 18, 2013 at 4:42 pm

I like the recipe that explains how to make yogurt. It was VERY yummy! I would love to see what she says about canning!


Patsi Fountaine November 18, 2013 at 4:47 pm

I made the homemade yogurt from the dairy book. It was yummy and easy!! I would love to win these books!


Angi D. November 18, 2013 at 7:34 pm

I have a recipe for Curried Asparagus soup that a friend gave me a few years back and it is, by far, one of my fave recipes.


Sarah November 19, 2013 at 4:59 pm

Mrs Stein’s ginger cookies…. Wonderful molasses cookies from a woman who used to live across the street from my dad growing up….


Sarah November 19, 2013 at 5:02 pm

Mrs Stein’s ginger cookies…wonderful molasses ones from the woman who lived across the street from my dad when he was little….


Penelope Samuel November 19, 2013 at 8:35 pm

My favorite recipe is for penne arrabiatta or pasta yummy as it has been affectionately nicknamed 🙂


Bryan N November 22, 2013 at 3:45 am

spaghetti and meatballs with mom’s tomato sauce


Erin Barr November 24, 2013 at 5:09 pm

My husband makes the best slow-roasted, fork-tender pork tacos made with a Boston Butt that has marinated in a homeade ancho chile and cilantro sauce. Delicious!


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