**This giveaway is now closed**
Click here to see the winner!
I have a great giveaway for you today!! A new cookbook full of quick and easy dishes! I already have Six Gooseberry Patch cookbooks, but I am ALWAYS happy to add more to my collection, because each one is different! If you are not familiar with these cookbooks, they are full of recipes submitted by every-day-people like you and I! In my opinion those are the best kinds of cookbooks, because if someone is submitting a recipe with the possibility of it being published in a cookbook, you know it has got to be a loved recipe!
Click here to see the winner!
I have a great giveaway for you today!! A new cookbook full of quick and easy dishes! I already have Six Gooseberry Patch cookbooks, but I am ALWAYS happy to add more to my collection, because each one is different! If you are not familiar with these cookbooks, they are full of recipes submitted by every-day-people like you and I! In my opinion those are the best kinds of cookbooks, because if someone is submitting a recipe with the possibility of it being published in a cookbook, you know it has got to be a loved recipe!
I was extremely excited to get a chance to review this cookbook! Work has been crazy busy lately (which is a good thing), but by the time I get home, I am exhausted. I have been finding myself searching for quick and easy recipes and I have been using my crockpot more than ever. This cookbook is full of quick and easy dishes! There are six categories: 5-Ingredient Favorites, One-Dish Dinners, Slow Cookers to the Rescue, Soup's On!, Make-A-Meal Sides and Speedy Potluck & Party Foods. The majority of the recipes are for Main Dishes and Sides and there are only a few dessert and bread recipes.
Just from flipping through the book quickly, I found many things I want to try, like Sausage Orzo Skillet (on my menu this week), Grilled Western Chicken Sandwich, Curly Noodle Surprise, Stir-Fried Pork and Noodles, Spanish Rice and Beef, Mama's Mucho Nachos, Melinda's Mexican Manicotti, Swiss Ham Buns, Nana's Loaded Mashed Potatoes, Stewed Chicken Verde, Golden Parmesan Potatoes, Spicy Baked Chili Fries (on my menu this week), Quickie Cornbread (on my menu for tomorrow), Better Than Brownies and Fluffy Lemon-Raspberry Dessert!
This pineapple cake quickly caught my attention. There is NO oil or butter in the cake itself! That makes it guilt-free! However, it is topped with cream cheese frosting, but I think it would be great topped with a light whipped topping! I whipped this batter up in less than five minutes and I had to sneak a taste of it. The batter was sooooo yummy - full of fresh pineapple flavor! I made the frosting while the cake was baking. I don't know if it was my own fault, because maybe I overmixed the cake, but it ended up slightly chewy? It still tastes really yummy and I love that I don't have to feel guilty about eating a few slices!
Pineapple Sheet Cake
adapted from: Rush-Hour Recipes (submitted by Teresa Moore)
(Printable Recipe)
2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. vanilla extract
2 eggs, beaten
20-oz can crushed pineapple
optional: chopped pecans
(I added a pinch of salt)
In a large bowl, combine flour, sugar, baking soda, vanilla, eggs and undrained pineapple. Mix well. Spread batter in a greased and floured 15''x10'' jelly-roll pan. Bake at 325 degrees for 30 minutes, until cake tests done with a toothpick. Spread with cream cheese frosting while still warm. Sprinkle with pecans, if desired. Cool; cut into squares. Makes 15-20 servings.
Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/2 c. margarine, softened
1 tsp. vanilla extract
1 c. powdered sugar (I used 3 cups)
Whip cream cheese and butter until light and fluffy. Add vanilla and mix to combine. Gradually add powdered sugar and beat until fluffy.
Jenn's Notes: I pureed my pineapple until it was completely smooth, because I didn't want any chunks in my cake. I used a 9''x13'' cake pan and I baked it for 38 minutes. I didn't realize the recipe said to spread the frosting on the cake while it's warm until just now, as I was typing the recipe! So, I was thinking it was supposed to be a frosting, that is why I added a lot more powdered sugar!
(Printable Recipe)
2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. vanilla extract
2 eggs, beaten
20-oz can crushed pineapple
optional: chopped pecans
(I added a pinch of salt)
In a large bowl, combine flour, sugar, baking soda, vanilla, eggs and undrained pineapple. Mix well. Spread batter in a greased and floured 15''x10'' jelly-roll pan. Bake at 325 degrees for 30 minutes, until cake tests done with a toothpick. Spread with cream cheese frosting while still warm. Sprinkle with pecans, if desired. Cool; cut into squares. Makes 15-20 servings.
Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/2 c. margarine, softened
1 tsp. vanilla extract
1 c. powdered sugar (I used 3 cups)
Whip cream cheese and butter until light and fluffy. Add vanilla and mix to combine. Gradually add powdered sugar and beat until fluffy.
Jenn's Notes: I pureed my pineapple until it was completely smooth, because I didn't want any chunks in my cake. I used a 9''x13'' cake pan and I baked it for 38 minutes. I didn't realize the recipe said to spread the frosting on the cake while it's warm until just now, as I was typing the recipe! So, I was thinking it was supposed to be a frosting, that is why I added a lot more powdered sugar!
FINALLY - ONTO THE GIVEAWAY!
Do you want to win a free copy of this cookbook?
How to Enter - Sorry giveaway is open to U.S. Residents only
1. Mandatory Entry: Be a GFC Follower (on the right hand side) of Eat Cake For Dinner and leave me a comment letting me know if you are a new follower or an existing follower!
If you would like additional entries:
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4. Leave a comment on Gooseberry Patch's blog (http://gooseberrypatch.typepad.com)
Giveaway will end on Saturday, January 28th and I will announce the winner on Sunday, January 29th!
Gooseberry Patch provided me with a copy of this cookbook, but the opinions expressed here are my own.
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