Saturday, January 18, 2014

Clam Chowder

2 6.5 oz cans minced clams
1 c. finely chopped onion
1 c. finely diced celery
2 c. (6-8) potatoes cubed small

Drain juice from clams and pour over vegetables.  Set clams aside, after rinsing well.  Add enough water to barely cover vegetables and cook for 20 minutes.  While vegetables are cooking, make a white sauce.

White Sauce:
3/4 c. butter
3/4 c. flour
1 qt half and half cream
1 1/2 tsp salt
few shakes pepper
1/2 tsp sugar (optional to taste)
Mix with wire whisk until it boils.  Mix white sauce and udrained vegetables and clams.  If desired, juice from clams may be saved and added now.

(courtesy of LaVerne, Charlene and Debbie Bushman)

Monday, October 28, 2013

Pumpkin Crunch Cake

Alyssa Simpson's "Find"
  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
  • 1 cup butter, melted
Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.
*When we made this recipe we decreased the amount of pumpkin...only used about 2/3's of the can. The pumpkin wasn't overpowering! We also cut the baking time to 45-50 minutes... as we used a darker pan.

Wednesday, September 11, 2013

Crock Pot Potato Soup

1 Bag Frozen Hashbrowns
2 (14 oz) cans chicken broth
1 can cream of chicken soup
½ cup chopped onions
Pepper to taste

Put all ingredients in crock pot…cook on low for 6 hours.  Stir in  one  8 oz. package of cream cheese.  Garnish with grated cheese and bacon bits.

Sunday, August 25, 2013

Baked S'mores

recipe courtesy: Baked Perfection

(This recipe is for an 8 X 8 pan...See * below for a 9 X 13 pan))
1/2 cup butter (room temperature)
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp. vanilla
1 1/3 cups flour
1/4 tsp. salt
3/4 cup graham cracker crumbs (appx.. 5 full graham crackers)
1 tsp. baking powder
2 or 3 super sized (5 oz) chocolate bars.... *To fit a 9 X 13 pan use 5-6 of the full size Hershey bars (1.55 oz candy bars) and double the recipe
1 1/2 cup marshmallow creme/fluff (or mini marshmallows)

Preheat oven to 350.  Grease bottom of 8 X 8 pan.
Cream together butter and sugar until light. Beat in egg and vanilla. In separate bowl, whisk together flour, graham crackers crumbs, baking powder and salt. 
Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of the dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 ox Hershey bars fit side by side in an 8 X 8 pan, but break the bars to fit if necessary, in a single layer.
Spread marshmallows or creme evenly over chocolate bars.
Place remaining dough in a single layer on top of creme. Do this by rolling dough on a sheet of wax paper. Place the wax paper dough side down on the other three layers. Peel the wax paper off, spread the dough where it is uneven. 
Bake for 30 to 35 minutes or until lightly browned. Cool and cut into bars. 
Laurie's recipe
Type: Slow Cooker
Serves: 4-5 sandwiches
  • 2 tablespoons butter
  • 1 large sweet onion, sliced
  • green bell peppers, sliced
  • 3 boneless,skinless chicken breasts, sliced
  • 2 tablespoons Dale’s Steak Seasoning (can use KC Masterpiece Marinade "Classic Steakhouse")
  • sliced Mozzarella cheese
  • hoagie rolls
  1. Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
  2. Add butter, onions and green peppers.
  3. Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.
  4. Cover and cook for 5 hours.
  5. Serve on hoagies with a slice of cheese melted on top.
Submitted by Kelsi Fuller

Saturday, August 10, 2013

Grilled stuffed zucchini
(Kim's recipe)

2 medium zucchinis
4 oz Italian sausage
¼ cup diced red onions
2 cloves garlic
1 medium tomato (1/4 cup) diced
1 tsp. basil
½ cup Italian cheese blend
1 tbsp. Italian style bread crumbs
Kocher salt
Extra virgin olive oil

Scoop out centers and save them...leave at least ¼ inch at the edges and bottom/ take the good parts of zucchini guts and dice up ½ cup…this will go in the filling
Use your hands and rub a little olive oil all the inside. Sprinkle with salt and peper
Preheat grill. Brown sausage…add onions, garlic and diced zucchini. Cook until onions are tender. Add tomato and basil and salt and black pepper.
Grill zucchini hollow side down for 5 minutes on medium heat. Charred marks but still tender

Add cheese and bread crumbs to the filling mixture and stir. Divide the filling between the 4 zucchini halves.  Top with 1 tbsp cheese and sprinkle with ¼ to ½ tsp. bread crumbs. Place back on grill for another 5-7 minutes with grill lid down.   Can also broil 2 racks from the top of the oven.
Triple Chocolate Cake
Laurie's recipe

1 package Devil Foods Cake mix
1 4 oz. package instant chocolate pudding
1 12 oz package chocolate chips (2 cups)  Can use half semi-sweet and half milk chocolate
1 3/4 cup water
2 large eggs beaten
1 tsp. vanilla


1 cup powdered sugar
3 TBSP cocoa
2 TBSP melted butter
2-3 TBSP water (or milk)

Mix liquid ingredients together; add dry ingredients and blend. Add chocolate chips and blend well. Pour batter into greased and floured bunt pan. Bake at 350 degrees for  50-55 minutes. Remove from oven and let cool 15 minutes. Turn over onto cake platter. Frost. Very tasty warm...almost like molten cake from Chili's.