"Quick and Easy Autumn" Cookbook Review and GIVEWAWAY!

Good morning! Are you ready for another Early Bird Gooseberry Patch cookbook review? Well then let's get started! "Quick & Easy Autumn" is all about my favorite season! It's not available yet but you can pre-order it from the link.

Now don't worry, there are lots of recipes in here that can be made year-round. In addition, this book has a lot of wonderful little stories, cooking suggestions, and adorable illustrations. I like to curl up on the couch with a Gooseberry Patch cookbook and read it.

In "Quick & Easy Autumn," I was particularly drawn to the breakfast recipes. The first one that caught my eye was "Easy as 1-2-3 Cinnamon Rolls." I love a good dose of carbs first thing in the morning! These are so yummy that you could even serve them for dessert too.

You will need: 1/2 Cup chopped pecans

20-ct. pkg. frozen dinner rolls (un-risen)

4-oz. pkg. instant butterscotch pudding mix, divided

1/2 Cup brown sugar, packed

2 Tablespoons sugar

1 teaspoon cinnamon

1/2 Cup butter, melted

Note: I changed this recipe a bit. I thought about not changing anything, for the purposes of the review, but I don't think my changes are too drastic. I cut the recipe in half and made the rolls in a 8-inch round cake pan. I substituted french vanilla pudding for the butterscotch. And finally, no nuts. I think you know my family's no-nuts policy. So I will show you pictures of my cooking but keep in mind the recipe is for the original ingredients/quantity.

Sprinkle pecans in the bottom of a greased and floured 13" x 9" baking pan. Arrange frozen dinner rolls on top of pecans; set aside.

Measure out 1/4 Cup dry pudding mix from package; reserve the remainder for a future use. In a bowl, combine 1/4 Cup pudding mix, sugars and cinnamon; mix well...

 ...and sprinkle over rolls. Pour melted butter evenly over pudding mixture.

Let rise for 8 hours or overnight, uncovered, on kitchen counter. Here's what they look like when you wake up:

 Bake at 325 degrees for 25 minutes. To serve, turn rolls out of pan onto a plate. Makes 20.

RECIPE REVIEW: Very tasty, and smelled delicious while baking. I love having breakfast all ready to go in the morning. And this was easily made for a school morning too. My family's used to cream cheese frosting on their cinnamon rolls, though, so next time I will add some when they come out of the oven. The cinnamon filling is fabulous.

In the breakfast spirit, I put this next recipe together one night and it was ready the next morning.

Overnight Maple & Fruit Oatmeal

You will need: 2 Cups milk

1/4 Cup maple syrup (the real stuff!)

1 Tablespoon butter, sliced

1 Cup long-cooking oats, uncooked (I used steel-cut oats)

1/2 Cup raisins

1 Cup apple, peeled, cored and chopped (two smallish apples)

1/2 Cup chopped walnuts or pecans (again, left these out)

1/2 teaspoon cinnamon

1/8 teaspoon salt

The night before, combine all ingredients in a slow cooker and mix well.

Cover and cook on low setting overnight for 8 to 9 hours. Stir before serving. Serves 8.

Recipe Review: Couldn't be simpler. The maple-cinnamon-apple flavor was very good. Some additional milk on top was delicious. Next time I will take the author's suggestion to use a plastic slow-cooker liner. I'm still trying to scrub mine out!

So would you like to win a copy of this book? Here's what you need to do: Leave a comment on this post by Tuesday, April 19th. I will use the Random Number Generator to pick a name. Do me a solid and make sure I have a way to contact you...no contact info, no entry. Okay? Okay! Good luck and I hope you enjoyed my review!

♥ Jen