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A New York Times Best Seller!
This cookbook delivers more than 675 stove-top and oven recipes that are easy to make and pleasing—for the cook—and everyone who gathers around the table. From the bestselling author of the Fix-It and Forget-It slow cooker cookbook series.
Meet the Fix-It and Enjoy-It Cookbook, an irresistible collection of more than 675 All-Purpose, Welcome-Home Recipes. Fix-It and Enjoy-It Cookbook offers choice recipes for stove-top and oven cooking. Note this: Fix-It and Enjoy-It Cookbook is a "cousin" of the extraordinarily popular Fix-It and Forget-It Cookbook. Fix-It and Enjoy-It Cookbook is by New York Times bestselling author Phyllis Pellman Good, lead author of the Fix-It and Forget-It Cookbook series (more than 8.8 million copies already sold!). Fix-It and Enjoy-It Cookbook brings you: delicious food for everyday that is easy to prepare; recipes which use ingredients that are already in most cooks' cupboards; recipes which are not intimidating; the skills they require are simple and basic; nutritional food which your family and friends of all ages will heartily enjoy!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
- Sales Rank: #320224 in eBooks
- Published on: 2015-01-27
- Released on: 2015-01-27
- Format: Kindle eBook
About the Author
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���� Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 11 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense. The series includes eight titles. The most recent are Fix-It and Forget-It Pink Cookbook, to benefit the Avon Foundation and Fix-It and Forget-It Diabetic Cookbook, Revised and Updated, with the American Diabetes Association. Good is also the author of the Fix-It and Enjoy-It series, a “cousin” series to the phenomenally successful Fix-It and Forget-It Cookbooks. Phyllis Pellman Good is Executive Editor at Good Books. (Good Books has published hundreds of titles by more than 135 authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, are the parents of two young-adult daughters. For a complete listing of books by Phyllis Pellman Good, as well as excerpts and reviews, visit www.Fix-ItandForget-It.com or www.GoodBooks.com.
Excerpt. � Reprinted by permission. All rights reserved.
Excerpt
Feta Bruschetta
Lena Sheaffer
Port Matilda, PA
Makes 10 servings
Preparation time: 15 minutes
Baking time: 20 minutes
1/4 cup butter, melted
1/4 cup olive or vegetable oil
10 slices French bread, cut 1" thick
4-oz. pkg. crumbled feta cheese
2-3 garlic cloves, minced
1 Tbsp. fresh basil, or 1 tsp. dried basil
1 large tomato, seeded and chopped
1. Combine butter and oil. Brush on both sides of bread. Place on baking sheet.
2. Bake at 350 degrees for 8-10 minutes, or until lightly browned.
3. Combine feta cheese, garlic, and basil. Sprinkle over toast. Top with tomato.
4. Bake 8-10 minutes longer, or until heated through. Serve warm.
Variation: Mix chopped red pepper into Step 3, along with any other of your favorite herbs.
Blueberry Bread
Renee Baum
Chambersburg, PA
Makes 1 loaf
Preparation time: 10-15 minutes
Baking time: 1 hour
1 egg
1 cup sugar
2 Tbsp. vegetable oil
2/3 cup orange juice
2 cups flour
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 cup fresh or frozen blueberries
1. Place egg in large mixing bowl and beat well.
2. Add sugar, oil, and orange juice, and continue beating till well mixed.
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients and mix well.
4. Gently stir in blueberries. (If you use frozen blueberries, gently mix them with 1 Tbsp. flour in a separate bowl before adding to batter.)
5. Pour into greased 9"x5" loaf pan.
6. Bake at 350 degrees for 1 hour.
Cheese Biscuits
Brenda J. Marshall
Ontario, Canada
Makes 12 biscuits
Preparation time: 10-15 minutes
Baking time: 10-15 minutes
2 cups flour
4 tsp. baking powder
2 Tbsp. Sugar
1/4 tsp. Salt
1 cup grated cheese (mozzarella, Parmesan, Monterey Jack, or any other favorite)
1/3 cup vegetable oil
3/4 cup milk
1. In large mixing bowl, mix together flour, baking powder, sugar, salt, and grated cheese.
2. Add oil and milk. Mix well.
3. Turn onto a clean, ungreased surface and knead 8 to 10 times.
4. Pat or roll dough into a rectangle. Cut shapes, using a biscuit cutter.
5. Lay biscuits on a sturdy greased cookie sheet and bake at 375-400 degrees for 10-15 minutes.
Tip: It is not necessary to flour the surface when kneading, as this does not stick to the surface.
Cranberry Chili Chicken
Kelly Bailey
Mechanicsburg, PA
Makes 4-6 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
1/2 cup chili sauce
2 Tbsp. orange marmalade
1/2 cup whole-berry cranberry sauce
1/4 tsp. ground allspice
4-6 boneless, skinless chicken breast halves
2 tsp. vegetable oil
1. In a small mixing bowl, combine chili sauce, orange marmalade, cranberry sauce, and allspice. Set aside.
2. In large skillet, brown several breast halves at a time in oil for about 5 minutes on each side. (Be careful not to crowd the skillet or the breasts won't brown as well.) Place browned breasts on a platter until all are finished browning.
3. Return all breasts to skillet. Pour chili-cranberry mixture over chicken. Cover and simmer 8 minutes. Uncover and continue cooking 2 more minutes, or until chicken is cooked and sauce is of desired consistency.
Zucchini Lasagna
Ruth Ann Hoover,
New Holland, PA
Makes 8-10 servings
Preparation time: 20 minutes
Baking time: 45 minutes
6 cups sliced raw zucchini, unpeeled
1 lb. ground beef
6-oz. can tomato paste
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. Salt
1/4 tsp. garlic powder
1 cup cottage cheese
1 egg, beaten
1/4 cup dry bread crumbs
2 cups shredded cheese (divided)
1. Spread slices of zucchini into a long microwavable-safe dish. Sprinkle with 2 Tbsp. water, cover, and cook on High for 3 � minutes. Stir. Cover and return to microwave and cook on High an additional 3� minutes. Stir. Cover and return to microwave and cook on High 1� minutes more. Drain zucchini and set aside.
2. Meanwhile, in large stockpot, brown ground beef. Drain off drippings.
3. Add to browned beef in stockpot tomato paste, basil, oregano, salt, garlic powder, cottage cheese, egg, bread crumbs, 1 cup cheese, and cooked zucchini. Stir gently together until well mixed.
4. Spoon mixture into greased 7"x 11" baking dish.
5. Bake uncovered at 350 degrees for 25 minutes.
6. Sprinkle remaining 1 cup cheese over lasagna. Return to oven and continue baking 20 more minutes.
Barbeque Beef Strips
Doris Ranck, Gap, PA
Makes 10 servings
Preparation time: 30 minutes
Cooking time: 35-40 minutes
2 lbs. steak or London broil
2 Tbsp. vegetable oil
1 medium-sized onion, chopped
2 cups ketchup
1/3 cup water
3-4 Tbsp. brown sugar, according to your taste preference
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1. Slice steak into strips about 3" long and 1/8" wide.
2. Place oil in large skillet. Add strips of meat and chopped onions. Brown quickly over high heat, stirring so that all sides of beef brown well. Pour off all but 2 Tbsp. drippings.
Most helpful customer reviews
44 of 45 people found the following review helpful.
Wonderful!
By Armchair Interviews
If your grandma was a great cook and wrote a cookbook, it would look a little something like this book--great for beginners and advanced cooks alike. It does not tell you how to cook, but gives a full variety of recipes that are easy and scrumptious looking, as well as crowd pleasing.
The layout clean and organized and does not startle the reader with cutesy or bright, hard-to-read fonts. Since this cookbook has recipes collected from different people, it reminds me of Southern women getting together on a Sunday afternoon to swap their treasured meal cards.
Fix-It and Enjoy-It gives recipes for just about everything from Texas caviar to homemade ice cream and breads. My mouth literally watered when I looked at all 675 of these recipes. The only thing I did not like was, there were no pictures.
For the price to eat out at a restaurant, one can have this book jammed pack with meal that will satisfy even picky palates. This book is really a gem among the rocks. Each recipe has an ingredient list that is uncomplicated with easy-to-find ingredients.
Phyllis Pellman Good humors her readers with a personal anecdote. I cannot believe that the author of so many cookbooks, including the great Fix-it and Forget-it series, once did not like or know how to cook!
Armchair Interviews says: The author is very encouraging and says, "If I can cook, you can too."
23 of 24 people found the following review helpful.
Every kitchen should have one
By Marilyn Campbell
This is a wonderful reference, whether you're brand new to cooking or like myself, have been around the kitchen for 50 years. Most all of the recipes use ingredients that you normally have in your cupboards. When I get a new cookbook, I read them like a novel and check the ones I want to try. There's so many checks, I don't know where to start!
13 of 13 people found the following review helpful.
I love it!
By JHen
This is a great cookbook for the "normal" everyday cook. I have tried 7 receipes and each has been delicious! I have had all the ingredients at home (didn't have to run for something special). I have many cookbooks and this is one of my favorites! Enjoy!
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