Clam Chowder

My family has been sick this week and on Wednesday all I wanted was a nice warm bowl of creamy soup, so I made clam chowder. This is the clam chowder that I grew up with. Most of the times when I have it at restaurants I find it far too salty and not creamy enough, but that is just because this is what I am used to. It can always be thinned and you are welcome to add more salt if that is what you like, but this is a favorite of mine. Oh, and I love mine with some grated cheddar cheese on top!Ingredients:
2 6-1/2 oz. cans of minced clams
1 c. finely chopped onion
1 c. finely chopped celery
2 c. finely chopped potatoes
3/4 c. butter
3/4 c. flour
1 qt. half and half
1 tsp. salt
1 tsp. sugar
1/8 tsp. pepper

Drain clams, save juice. Cook vegetables in clam juice plus enough water to cover. Simmer in a covered pan until the potatoes are tender, about 3o minutes. Meanwhile, in a separate heavy pan melt butter. Add flour and blend. Add the half and half and cook until thick, stirring constantly. Add vegetables and the water and juice that they have cooked along with salt, sugar and pepper.
Serves 8

Grandma's Poppy Seed Bread

I grew up with this almond poppy seed bread recipe and I love it. Everything that my Grandma Harper makes is fantastic!
Ingredients:
3 eggs
1-1/2 c. oil
2-1/4 c. sugar
1-1/2 c. milk
3 c. flour
1-1/2 tsp. salt
1-1/2 tsp. baking powder
1-1/2 tsp. vanilla extract
1-1/2 tsp. almond extract
1-1/2 tsp. butter extract
2 T. poppy seeds

Beat together eggs, oil and sugar.. Combine flour, salt and baking powder in another bowl. Add alternately milk and flour mixture to egg, sugar, and oil mixture. Add flavorings and seeds. Pour batter into 2 greased bread pans. Bake at 350 degrees for 1 hour.

Glaze Ingredients:
3/4 c. powdered sugar
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1/2 tsp. butter extract
1/4 c. orange juice

Mix ingredients well. When you remove the bread from the over pour the glaze over the top while still in the pans and while still hot.

Let cool. Remove from pans, slice, and serve.

Cherry Coffee Cake

So funny story, I made this for the first time about 2 months after Tyson and I were married and I messed up. I didn't just kind of mess up, I really messed up. I forgot the flour! How do you forget the flour. Anyway, I was SO embarrassed! Tyson just laughed because he thought that it was funny, well I felt like he was just laughing at me and I started crying in the kitchen over my messed up coffee cake. Looking back is seems like such a silly thing to get upset about it. Any way, I have made it several times since and it has turned out wonderfully, just don't forget the flour!Ingredients:
1-1/2 c. sugar
1/2 c. butter, softened
1/2 c. shortening
1 tsp. almond extract
1 tsp. vanilla extract
1/2 ts. baking powder
4 eggs
3 c. all-purpose flour
1 can pie cherry filling (21 oz) *Feel free to use any flavor of pie filling that you like
1 c. powdered sugar
1 or 2 T. milk

In a mixing bowl combine the sugar, butter, shortening, almond, vanilla, baking powder and eggs. Beat on a low speed until blended and then on his for 3 minutes. Then mix in flour.

In a greased 9x13 spread 2/ of the batter mixture. Spread pie filling over the top. Drop the remaining batter in spoonfuls over the top. Swirl a little bit with a knife.

Bake at 350 degrees for about 45 minutes.

Mix together the powdered sugar and milk to make a glaze. When the cake is finished remove from oven and pour the glaze over the top.
Serves 16

Cider-Braised Chicken

I found this recipe in one of my Cook's Country magazines and I knew that I had to give it a whirl. It has been on the calendar to make for probably 3 months now and I just hadn't gotten around to it. As with almost everything, I had to make some adjustments to fit my own personal taste, but it turned out excellent. It would be a great Fall dish with fresh apples and cider.Ingredients:
1-1/2 lbs bone-in, skin-on chicken pieces
salt and pepper
1 tsp. canola oil
1 shallot, minced
1 clove of garlic, minced
1 tsp fresh thyme
1 large apple (Jonagold or Golden Delicious) peeled, cored, and cut into 3/4 in. chunks
3/4 c. apple cider
1/2 tsp. apple vinegar

Pat dry the chicken pieces with a paper towel and season with salt and pepper. Heat oil in an oven safe skillet, I prefer my cast-iron skillet. Cook chicken skin down for about 10 minutes. Flip chicken pieces over and cook for an additional 5 minutes. Remove chicken to a plate.

In the remaining oil saute the shallot until soft, about 3 minutes. Add the garlic, thyme, and flour. Once well mixed add the apple cider, vinegar, and apple. Heat to boiling.

Nestle in the chicken pieces skin side up. Place skillet in a 450 degree over for about 10 minutes.

Remove and plate chicken. The sauce can be served on the side.

Chicken and Rice

To start off, I don't like rice. I never really have. I find it bland and don't care much for the texture. That being said, I love this dish! In fact I altered it from my mom's version so that it would make MORE rice! Oh, and did I mention that this is the world EASIEST recipe? I tend to have these ingredients just sitting in my pantry.
Ingredients:
4 boneless, skinless chicken breasts cut into 1/4 inch strips
1 can Cream of Mushroom soup, condensed
1 can Cream of Celery Soup, condensed
1 can Cream of Chicken Soup, condensed
1 package Lipton Onion soup mix
3 c. milk
1/2 c. butter, melted
2 c. rice

Combine soups, soup mix, milk, butter and rice. Spread the sliced chicken breasts in the bottom on a 9x13 pan. Pour the soup mixture over the top. Bake in a 275 degree oven for 2-1/2 hours.
Serves 8

Chocolate-Mint Truffle Cookies

I found this in yet another magazine and OH MY GOODNESS were they yummy. I have promised this recipe to people for a couple of weeks now and I am just now getting around to typing it out. Sorry for the delay, but hopefully I'll be forgiven when you try these.Ingredients:
1/4 c. butter, cubed
1 c. semi-sweet chocolate chips, divided
1 egg
1/3 c. sugar
1/3 c. brown sugar
1/2 tsp. vanilla
1/8 tsp. peppermint extract
1 c. flour
1/3 c. baking cocoa
1/4 tsp. baking powder
1/8 tsp. salt
1 pkg. (4.6 oz) Andes mint candies, chopped divided
2 tsp. shortening
1 large candy cane, crushed

In a small saucepan over low heat melt the butter and 1/2 cup of the chocolate chips. Remove from heat and stir until smooth and allow to cool slightly. Stir in the egg, sugars and extracts. Combine the dry ingredients and stir into the chocolate mixture. Fold in 3/4 c. of the Andes mints.

Roll rounded tablespoon fulls into balls and place on a greased cookie sheet. Bake at 350 degrees for 12-14 minutes. Let them cool completely.

In a small saucepan melt the remaining chocolate chips, Andes mints, and shortening until fully melted and combined. Dip cookies in chocolate and sprinkle crushed candy cane over the top. Allow to cool completely and enjoy!
Yields 2 dozen

Chicken Parmigiana

I love pasta. If you have followed this blog much at all you probably already know that. I also love to take my restaurant favorites and work them out at home. I am usually surprised at just how easy some of them are. This is very simple and oh so tasty! Ingredients:
2 boneless, skinless chicken breasts
2 egg whites, slightly beaten
1 c. bread crumbs
1/4 c. Parmesan cheese
2 slices of mozzarella cheese
6 oz. spaghetti, cooked and drained
1 c. spaghetti sauce of your choice

Combine the bread crumbs and Parmesan cheese in a shallow bowl and set aside. Pat dry your chicken breasts with paper towel. You want them to be dry so that the breading stays on well. Coat a chicken breast with egg whites and then coat with the bread crumb mixture. Place on a greased broiling pan. Repeat with the second chicken breast.

Cook at 375 degrees for 18 minutes. Increase the heat to 425 degrees and place a cheese slice on each chicken breast.

Meanwhile, place the spaghetti on a place and pour half the sauce on top. Place a finished chicken breast on top and enjoy!
Serves 2
Points: 12