While we sometimes refer to these days as the lazy days of summer, many times they're as busy as ever! Whether you're packing a picnic dinner to take to the ballpark, making snacks to take to the pool or planning a patio party with a menu that doesn't require plates and forks, we'd love for you to share your very best recipes today!

So tell us...

What are YOUR favorite
PORTABLE SUMMERTIME recipes?
Share it below in our Recipe Round-Up!

We love the idea of a slice of pie that needs no fork or plate...these little hand pies are perfect for any summertime gathering! Find the recipe in our cookbook, Get-Togethers with Gooseberry Patch!

Just Peachy Hand Pies
From Vickie's kitchen, these are so tasty when peaches are at their summertime peak. Try them with your favorite filling too! 

1 T. butter
4 t. cornstarch
1/3 c. plus 1 T.
    sugar, divided
2 lbs. peaches, pitted,
    peeled and diced
1 t. cinnamon
1/8 t. salt
1 T. lemon juice
4 9-inch pie crusts
1 egg, beaten

Melt butter in a skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet. Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside.

Cut crusts into quarters; spoon 2 tablespoons filling into the center of each quarter, leaving 3/4-inch dough uncovered on each side. Fold dough over filling; press edges together to seal. Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a one-inch slit in the top of each pie.

Bake at 425 degrees for 18 to 20 minutes until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool. Makes 16 pies.

Click here for a printable version of this recipe.

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 Even if you don't have a blog, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

Today, our Gooseberry Patch Guest Blogger series
continues...thanks for stopping by!

Amy is the voice behind A Latté with Ott, A and today, she's sharing a breakfast recipe that starts the night before...take it away, Ott, A!

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Hi everyone!

You know those times you have overnight guests you want to impress with a good hearty breakfast, but then realize...oh wait, I'm not a morning person. I can barely pour myself a cup of coffee in the wee morning hours, let alone pull off a big meal!

Well, my fellow sleepy-eyed hostess, I have come to your rescue with a recipe you throw in your crockpot before you go to bed and wake up to a warm & hearty meal. All you have to worry about now is the coffee. And nobody knows lattés better than me...Ott, A the blogger over at a Latté with Ott, A. I love to bake, garden and can what we can't eat by season's end. Now that I'm a new mom, I'm always looking for ways to make food easier and tastier. 

I am thrilled to be guest posting here today on the Gooseberry Patch blog and even more excited to be sharing with you a recipe of mine that was recently published in the Gooseberry Patch cookbook, Slow Cooking All Year 'Round.

It's called Christmas Egg Brunch and you'll find it printed on the first page in the book, so you know it's gOTTa be good. No reason to save it for the holidays when you can eat it All Year 'Round.

To start with I just want to mention that I use a 5-quart slow cooker and a plastic liner to save on cleaning. I put my ingredients in for 6 to 8 hours before I want to eat breakfast. That way I'm sure to have the meal ready when my guests are ready to eat!

I altered two ingredients in the recipe I'm sharing with you today from what you will see in the cookbook just to show you some versatility and to help meet your taste preferences.

Here's what you'll need to get started...

1 lb. ground sausage, browed & crumbled
32 oz. package frozen hashbrowns with onions & peppers
1 cup salsa
1 1/2 cup shredded cheese
1 dozen eggs
1 cup milk
1 tsp. dill weed
1/2 tsp. salt
1/2 tsp. pepper

Directions: In a skillet over medium heat, cook ground sausage. In a greased or plastic-lined slow cooker, place 1/3 of the hasbrowns, 1/3 of the sausage, 1/3 of the salsa and 1/3 of the cheese. Repeat layers twice more, ending with cheese.

In a bowl, beat eggs, milk and seasonings. Pour over cheese. Cover and cook on low setting for 6 to 8 hours, until set. Serves about 8 people.

Just think...you slept while the slow cooker did all the work! Now go pour yourself that cup of coffee and enjoy the morning with your guests, hassle-free.

Stop by any time for a latté, as my blog has lOTT's of yummy recipes, gardening tips, canning tutorials, decorating and craft ideas and now (with our newest addition, MacchiOTTo) child-raising ideas. See you there!

Thanks so much for stopping by today, Amy!

Join us back here in a few weeks for another guest post, and if YOU would like to contribute, just drop us a note. We'd love to hear about a Gooseberry Patch recipe that you love or that you've tailored especially for your family.

Cookbook Collector's Checklist
Now Updated with ALL 2013 Cookbooks!

Keeping track of your cookbook collection has never been easier, thanks to our newly updated Cookbook Collector's Checklist. Along with all of our cookbook titles, our checklist also includes two handy columns...check off which ones you have and mark the ones you'd like to get next!

It's printable too, so you can always have a copy handy...heck, maybe even leave it in a conspicuous spot when your birthday or anniversary is coming up!

Get yours below...

This weekend, we'll be celebrating Fathers' Day and we can't think of a better way to say thanks for all Dads do, than to making them something special from the kitchen. What's YOUR dad's favorite dish? We'd love to hear about it this week in our Recipe Round-Up!

So tell us...

What are YOUR favorite recipes JUST FOR DAD?
Share it below in our Recipe Round-Up!

Dad's love to stack up an old-fashioned dagwood sandwich, don't they? This recipe is big enough to share or he can keep the whole thing to himself! Find it in our cookbook, 101 Easy Entertaining Recipes.

Giant Stuffed Sandwich
Helen Williams from Heath, Ohio, shared this recipe with us. Her tip for making this recipe in a jiffy? Just pick up a 12-inch round loaf of bread at the bakery and stack it with sandwich fixin's!

1/2 c. quick-cooking oats,
    uncooked
1/2 c. boiling water
2 T. butter
16-oz. pkg. hot roll mix
3/4 c. very warm water
    (110 to 115 degrees)
2 eggs, beaten
1/2 c. mayonnaise
1/4 c. coarse mustard
9-oz. pkg. sliced deli
    honey ham
6-oz. pkg. sliced deli
    roast turkey
6-oz. pkg. sliced deli
    roast chicken
1 to 2 tomatoes, thinly sliced
1 red onion, thinly sliced
8 slices Cheddar cheese
Garnish: shredded lettuce

Combine oats, boiling water and butter in a large bowl; let stand for 5 minutes. Dissolve yeast from roll mix in warm water; add to oat mixture. Stir well; mix in eggs. Add flour from roll mix; blend well. Form into a 10-inch circle on a greased 12" pizza pan. Cover; let rise for 25 minutes, until double. Bake at 350 degrees for 25 minutes. Cool on a wire rack; cut in half horizontally. Whisk together mayo and mustard; spread over cut sides. Assemble sandwich and cut into wedges. Serves 8 to 12.

Click here for a printable version of this recipe.

Link up your favorite recipes JUST FOR DAD below
and, if you're joining this hop, link back here by using the handy button below.

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 Even if you don't have a blog, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

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