Clam Chowder

That white bread makes me think of my favorite soup. Clam Chowder! I might as well share that recipe too.

1 small onion

2-3 stalks celery

3 cups potatoes

1 can minced clams

1 can chopped clams

3/4 cup butter or margarine

3/4 cup flour

1 quart half-and-half

1 1/2 teaspoon salt

1/4 teaspoon pepper

I like to puree onion in the food processor. I dice the celery really small and I cube the potatoes so they are bite size. (I don't make them all the same size I just don't have huge chunks of potatoes.) Add all vegetable and clam juice to the sauce pan. Add enough water that all vegetables are covered. (It should be at least 2 1/2 quarts.) Let boil for 10-15 minutes stirring occasionally. Keep checking whether they are cooked with a fork. If it is hard to poke through a potato it is not done. If it breaks easily the vegetables are done.

While vegetables are cooking melt butter in a 3 quart saucepan. When butter starts to simmer, bubble around edges, add flour and stir till combined. Remove from heat. Add the half-and-half, salt, and pepper and whisk till the mixture becomes smooth with no lumps. Put saucepan back on heat and cook until bubbles form around the edges of the pan. Pour milk mixture into vegetable mixture and stir. Add clams and stir. Keep on heat until soup is warmed through. Serve.

I read somewhere you can use frozen cubed hash browns if you are in a hurry. I love the taste of regular potatoes, but many people prefer red potatoes because they don't fall apart as easily and they taste a little sweeter. The vegetable and types of clams are all your preference. Some people hate celery. If that is the case use less of it.

Perfect White Bread Every Time

This is a recipe my sister-in-laws sister-in-law gave to me. I just had to say that because I think it is funny. I have tweaked it a little. I have given this recipe to Girls and Guys and everyone loves it.

I like to use my kitchen Aid for this recipe. You can use any mixer.

Turn oven to 400 degrees

3 cups Flour

2 Tablespoons Yeast

1 Tablespoon Salt

Mix these ingredients until incorporated

Add 3 Cups Warm water, the temperature of a nice warm bath not hot

Mix thoroughly and let rest for 10-20 minutes. The yeast should be at a foaming stage. It will have multiplied a lot and formed many bubbles. If the water and the room are at the right temperature this will only take 10 minutes.

Add

1/4 cup oil

1/4 cup honey

3-5 cups flour.

41/2 cups flour to start. Mix these ingredients at a low-medium speed for 8 minutes. If after 4 minutes dough is still sticking to the side of the pan add more flour a little at a time until it no longer sticks. There have been a few times when I have had to add a little more than 5 cups. You have to watch the mixer. I swear mine walked of the cabinet and jumped to the floor. I have the dent to prove it!

Grease a bowl. Put dough in the bowl and cover with greased plastic wrap. Let rise for 20 minutes. (This step is not essential. It makes the bread tall and beautiful but if you are in a hurry it will still taste good if you put dough immediately in pans.)

After the bread has risen punch down and divide into two large loaves or two medium loaves and a small loaf. I grease the counter to shape the bread and grease the bread pans. (I prefer glass loaf pans they cook more even.) Put the loaves in the pans and let rise. The dough needs to be at least as tall as the rim of the bread pan. This takes at least 10 minutes. The longer you let them rise the bigger your loaves will be. I have found that you also get more air pockets.

I melt about 1 tablespoon of butter and spread it evenly over the tops of the loaves of bread and then spray with water (using a spray bottle) right before I put them in the even. This keeps the tops from browning too dark. Bake at 400 degrees for 20 minutes. The bottoms of the bread will look a light golden brown. Most of the loaf should be this color before you take the bread out of the oven. Once you take the bread out of the oven, let bread sit in the pan for 5 more minutes before dumping them onto a towel. (This will keep the bottoms of the bread cooking longer which will help the bread cook through the center.)

This bread start to finish can take 1 hour. It should not take more than 1 1/2 hours.

If you use wheat flour do not let the bread rise in the bowl. Simply put it straight in the greased loaf pan and follow the rest of the steps.

Dutch Oven Potatoes

8 medium potatoes

1/2 pound bacon

1 onion, medium and minced

1/2 pound cheddar cheese, shredded

1/4 cup butter

Slice the potatoes in a food processor or a salad shredder. Immediately rinse in cold water in a colander. Put in a glass bowl and cover with cold water and a little salt. (These steps are important because they keep the potatoes from turning gray and slimy as they cook!) Cover with saran wrap and heat in microwave on high for 4 minutes. (This is optional; it reduces the cooking time, but you can skip it and still get good results--you'll just need to cook it a little longer.) Heat 12-inch Dutch oven on the stove and saute bacon and onions until bacon is crisp. (You can also do this in a skillet and then move to the D.o.) Melt butter in Dutch oven, then add potatoes after draining water off. Cover and cook 30 to 45 minutes with 14 briquettes on top and 10 beneath. The last 3 minutes lift off lid and add cheese. Put lid back on and let the cheese melt.

(Edited 11 July to add the changes Brian suggested. Thanks, B. You are the best husband in the galaxy!

Skillet Penne, Spinach and Sausage Dinner

This is a fast dinner that all of my kids will eat. I personally love it!

1 tablespoon olive oil

1 onion, minced in food processor

salt

3/4 pound sausage

3 garlic cloves, minced

8 ounces Penne

2 1/2 cups low-sodium chicken broth

1/2 cup heavy cream

1 (5 ounce) bag baby spinach

1/2 cup Parmesan, grated

Pepper

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and a dash of salt and cook until softened, about 5 minutes.

Stir in the sausage and cook, until no longer pink, about 4 minutes.

Stir in the garlic and cook until fragrant, about 15 seconds. Add penne. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce the heat to medium-low and continue to simmer. stirring occasionally, until the pasta is tender about 10 minutes.

Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in Parmesan cheese and pepper and serve.

Fluffy Dinner Rolls

1 1/2 cups whole milk

1/3 cup honey

4 tablespoons crisco shortening

3 tablespoons butter

1 large egg

5-5 1/2 cups flour

1 tablespoon yeast

2 teaspoons salt

Microwave the milk, honey, shortening, and butter together until butter and shortening are mostly melted about 2 minutes. Whisk to melt any remaining pieces of butter or shortening, then set aside to cool until just warm. Whisk in the egg.

Combine 5 cups of the flour, yeast, and salt in a Kitchen Aid fitted with dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.

Increase mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining 1/2 cup flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.

Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. place in a large lightly oiled bowl and cover with greased plastic wrap. Let rise until double in size 1 to 1 1/2 hours.

Grease a 13x9 dish. Turn the dough out onto a clean counter and stretch it into an even 15-inch log. Cut the log into 15 equal pieces and cover with greased saran wrap. Shaping the rolls one at a time fold log in half and then pinch sides down into a ball. Once shaped and put in the dish spray lightly with vegetable spray and cover with saran wrap. Let rise for at least 20 minutes. Heat oven to 350 degrees. Bake for 25-30 minutes. Rotate pan halfway through baking. Pull it out of the oven and let it rest in the pan for 5 minutes on a cooling rack. Dump onto cloth and then spread tops with butter.

These rolls get very tall. They are a lot like a roll you would get at a nice restaurant.

Brian and I like to cook these in the dutch oven. Once all the rolls are formed, I roll them in a bowl of melted butter (about 1/3 cup) and put them in the 9x13 dish. I let them rise for 20 minutes and then place them in a 12 quart dutch oven which has 1/4 cup butter melted in the bottom. You will need 14 coals and cook for 30-35 minutes. The bottom of the rolls will be a nice golden brown. The top doesn't brown that much.

Granola

This is my moms recipe. I love it. I have changed it a little bit because I like it softer and with less things in it. The options for add-ins are limitless.

3 cups Oats

1 cup oat bran

1/3 cup brown sugar

1/4 cup honey

1/3 cup margarine, my favorite is Land O'Lakes brand

1/2 teaspoon cinnamon

1 teaspoon vanilla

You will need a two-quart dish. Microwave oats on high for 2 minutes. I stir it once at least. I let it cool a little, while I soften the margarine in the microwave for about 20 seconds. Add the oat bran and brown sugar. Break up all the brown sugar lumps. Add the rest of the ingredients and stir. Cook 5 minutes at 70 percent power level stirring once every minute.

You can cook it for a minute longer and it will be crunchier. At camp the girls added all kinds of dried fruit, raisins, m&ms, gummy bears, nuts, sunflower seeds... If you add a fruity candy like gummy bears all of the granola mix tastes like the gummy bears.

In the past I have melted 3 tablespoons butter with 1 package mini marshmallows and then add the granola and 1 cup of mini chocolate chips. Pour them into a greased 7x9 pyrex pan. Let it set and then you can wrap them in saran wrap or whatever you want.

I have just gotten back from girls camp. It was a lot of fun! I came up with a few more recipes. I don't think we are going to have a recipe theme tonight. I will just type till I get tired. It turns out the girls wanted to have a sleep over on the trampoline tonight and I have all the free time in the world.

Devre brought over peanut butter bars yesterday. They were delicious! I really appreciated them because I didn't make any dessert, and what is Sunday without dessert.

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Sour Cream Sugar Cookies

This is my Grandma Dustin's recipe. It is my favorite. I visited her while at college and she had made these.

1 cup shortning

1 cup sugar

1 cup sour cream

2 eggs

1 teaspoon vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

Mix sugar, shortning, sour cream, eggs, and vanilla. Add flour, salt, baking powder, and baking soda. Mix well. Chill thoroughly. Roll out, cut, and bake at 325 degrees. 12-13 minutes

Cookies will look white

Macadamia Nut Vanilla Chip Cookies

3/4 cup sugar

3/4 cup firmly packed brown sugar

1 cup margarine, softened

2 eggs

1 teaspoon vanilla

2 1/4 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup salted macadamia nuts

1 package vanilla milk chips

Heat oven to 350 degrees. In a small bowl whisk flour, baking soda, and salt. In large mixer bowl combine sugar, brown sugar and margarine mix in low speed for 3 minutes. The mixture should be creamy and fluffy. Add the eggs one at a time and let mix 1 minute make sure to scrape the sides of the bowl with each addition. Add vanilla and mix again briefly. Be careful not to mix too much. Add flour mixture, nuts, and chips. I like to stir it by hand until fully incorporated. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 7-9 minutes. Cool for 1 minute on baking sheets. Transfer to wire cooling rack.

Chocolate Chip Cookies

3 1/3 cups flour

3/4 teaspoons baking soda

1/4 teaspoon salt

16 tablespoons butter, melted and cooled

1 1/4 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 large egg yolks

1 tablespoon vanilla extract

1 bag semisweet chocolate chips

Preheat the oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.

Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1-2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.

Working with 1/4 cup of dough at a time roll the dough into balls and lay on two parchment lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy 17-20 minutes.

Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

I also make these cookies with a regular cookie scooper. Then I bake for 7-10 minutes. I leave them on the cookie sheet for 2 minutes and then transfer to wire rack.

I haven't cooked much this week. I have had company. I like to enjoy my company instead of spending all of my time in the kitchen. If I was more organized I would cook and freeze meals so when company comes I could heat them up and have a good meal.

I love cookies. I usually try to have cookies in me freezer at all times. Whether it is frozen dough or baked cookies it doesn't matter to me. My husband just told me he could go the rest of his life and not eat another chocolate chip cookie. He likes my other cookies. It is a really good recipe. He just has had too many. I am now working on gathering more varieties. Today I think I will share my favorite cookie recipes.

I have mentioned Moms roll dough in several recipes. You can find the recipe in the month of May recipes.

Pigs in a Blanket

This is a favorite for every child I have ever fed them too.

Moms Roll Dough

Hillshire Farms Lil Smokies

Roll dough out on a floured surface in a square shape. Make sure the dough is at least 1/2 inch thick. Cut into 1 1/2 inch x 2 inch rectangles. They do not have to be exact. It is just a guideline. I use a pizza cutter to cut dough.

I use smokies right out of the package and roll up one per a rectangle. Place on greased cookie sheet and bake in 350 degree oven for 10-12 minutes. I like them to be a light golden brown.

I have one daughter who prefers cheddar filled smokies.

Quick and Easy Biscuits

1/4 cup butter

1 package pillsbury biscuits

Turn oven to 450 degrees. Cut butter into 4 even slices and then put it into casserole dish. Place dish in oven and melt butter. Put biscuits in butter then flip to coat the other side. bake for 7-10 minutes.

Fast Whistles

I like to use Penne pasta when making this dish. One of my daughters made me laugh when she asked for this dish. She said, "Mom will you make whistles for me?" After a while I figured out what she meant.

8 ounces Penne Pasta

1/2 pound sausage

1/2 cup Parmesan cheese

3/4 cup whipping cream

Cook pasta according to package directions.

While pasta is cooking, cook sausage.

Drain pasta leaving a small amount of water so it won't stick together.

Add cream to sausage and cook on low heat until it thickens slightly. Pour into pasta and stir. Top with parmesan cheese.

Fast Cheesy Chicken Tortellini

1 package (7 ounces) cheese filled tortellini

1 tablespoon vegetable oil

1 pound chicken cut in cubes

1/4 margarine or butter

1/4 cup onion, pureed

1 clove garlic

1/4 cup flour

1/4 teaspoon pepper

1 3/4 milk

1 cup mozzarella cheese

1/4 cup grated parmesan

1 dash turmeric

1 dash cumin

Cook and drain tortellini as directed on package.

While tortellini is cooking, heat oil in 3 quart saucepan over medium-high heat. Cook chicken and onion in oil, stirring frequently, until no longer pink in center. Remove chicken from saucepan; keep warm.

Melt margarine in saucepan over medium-high heat. Cook garlic about 5 seconds. Stir in flour, pepper, turmeric, and cumin. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in mozzarella and parmesan cheese until melted.

5 servings

Caramel Cinnamon Rolls

I have been looking everywhere for the right combination of dough and topping. I like to use Mom's Roll recipe with the following caramel recipe.

1/2 cup brown sugar

1/2 cup honey

1/4 cup butter

1 1/4 cup pecans, chopped

In saucepan melt butter, brown sugar, and honey till combined and small bubbles form around the edge of pan. Pour into 9x13 pyrex dish. Sprinkle pecans evenly over the top.

Make Moms Roll Dough as stated. Roll out dough on floured surface into a rectangle shape. Melt 3 tablespoons margarine or butter and pour onto dough. Dough only needs a thin coat. I just wipe excess onto the counter. Sprinkle about 1/4 cup brown sugar over dough removing all lumps. Sprinkle light amount of cinnamon over brown sugar. Roll dough and cut rolls about 1 inch thick. Place on caramel topping and bake at 350 degrees for 15-17 minutes. They will be a golden brown. Keep them in dish for 5 minutes then flip out onto a cloth.

These don't keep for long.

I am still new to the internet. It took me 2 hours just to log onto this site. My computer had to be purged of its cookies and I had to download new software. I am sooo glad to be on.

My sister Danielle has been staying with me this week. We have so much fun together. We love to talk, watch the kids play together, and cook. I am now inspired with new recipes.

Boston Cream Cakes

Pastry Cream

1 1/2 cups heavy cream

3 large egg yolks

1/3 cup sugar

4 teaspoons cornstarch

2 tablespoons butter, cut into 2 pieces

1 1/2 teaspoons vanilla extract

Cupcakes

1 3/4 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, cut into 12 pieces and softened

3 large eggs, room temperature

3/4 cup whole milk, room temperature

1 1/2 teaspoons vanilla extract

Glaze

8 ounces bittersweet or semisweet chocolate, chopped

2/3 cup heavy cream

1/4 cup light corn syrup

1/2 teaspoon vanilla

Pastry cream

Bring the cream to a simmer in a medium saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 seconds.

Slowly whisk the hot cream into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off the heat, whisk in the butter and vanilla. Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours.

Cupcakes

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 12-cup muffin tin.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the milk and vanilla, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes.

Using a greased 1/3 cup measure, portion the batter into each muffin cup (about three-quarters full; do not overfill).  18-20 minutes.

Glaze

Microwave all ingredients together whisking often, until melted. 1-2 minutes. Let cool till it is thick but still pourable. About 20 minutes.

Cut into the cupcakes at an angle at the top (cut pretty deep). When you do this it should look like a pyramid. After you take of the top cut the cone off leaving 1/4 inch of the top. Fill the muffin with cream and place top back on. Pour the glaze over the cupcakes, letting it run down the sides. Refrigerate cupcakes until glaze has set, about 10 minutes.

Moms rolls

3-31/2 cup bread flour

1 package yeast

1/2 cup sugar

1/4 cup margarine 

1 teaspoon salt

1 egg (room temperature)

3/4 cups can milk

1/2 cup hot water

Put sugar and yeast in mixing bowl; stir. Add lukewarm water. Let stand 5 min. I like to melt the margarine and then add the milk. If it is not hot enough at that point I heat it up more in the microwave.  Add egg and salt to the milk mixture then pour into the yeast mixture. Add       1 1/2 cups flour. Beat with electric mixer for 5 minutes. Add enough of the remaining flour to make a sticky dough. Place in a lightly greased bowl, cover with greased saran wrap, and let rise until double in size. (1 to 1 1/2 hours) Turn onto floured surface. Sprinkle flour on top of dough. Roll out and shape into desired rolls. Let rise on cookie sheets about ten minutes. Bake at 350 degrees for 12-15 minutes.  

I use this dough to make cinnamon rolls. 

Use the whole recipe of roll dough to make the cinnamon rolls. Shape into a rectangle. Soften butter and spread on dough. Sprinkle a thin layer of brown sugar on dough. Sprinkle cinnamon over the top. Roll dough into a log shape and slice. I found if you put them in a pyrex they cook better. Use parchment paper to have even browning.  Bake at 350 degrees for 14-17 minutes.  

Macaroni and Cheese

2 large eggs

1 can (12 ounces) evaporated milk

1/4 teaspoon hot sauce

1 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon dry mustard, dissolved in 1 teaspoon water

1/2 pound elbow macaroni

4 tablespoons butter

4 ounces velveeta

8 ounces cheddar

Mix eggs, 1 cup evaporated milk, hot sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.

Bring 2 quarts water to a boil in a large heavy-bottomed saucepan. Add 1/2 teaspoon salt and macaroni; cook until almost tender but still a little firm to the bite. Drain and return to pan over low heat. Add butter, toss to melt.

Pour egg mixture over buttered noodles along with 3/4 cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. serve.

Chimichangas

This recipe takes a while to make. It freezes well and can be reheated easily. 

Marinade.

You will want to marinade the meat at least 1 hour.

1 1/2 pounds chicken

1 tablespoon dried cilantro

1/2 teaspoon salt

1/2 cup olive oil

6 cloves garlic

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon turmeric

1 medium chili (I use bottled peppers. That way I always have them. I find them by the pickles.)

I like to cube the chicken with kitchen scissors once it is defrosted. It is also easier to cut the chicken if it is partly frozen.  Once the chicken is cubed put it in a gallon ziplock and add the marinade. I usually pour all the ingredients in the bag and seal it. Then I knead the bag until all of the chicken is coated. Let it sit in the fridge until you are ready to use it. You can also freeze the chicken at this point if you want to use it later.

Chimichanga insides

1 medium onion pureed (food processor)

1 (10 3/4 ounce) can cream of chicken soup 

1/3 cup milk 

1 teaspoon cumin

1 teaspoon chili powder

3-4 cups cheddar cheese (use as much cheese as you want)

1-2 cups rice (use as much rice as you would like.)

1 small can sliced olives (optional)

Put everything in the bowl and mix it. Cook the chicken in a frying pan until it is no longer pink. Do not over cook. Add the chicken to the bowl. Mix. Start heating the oil.  I like to use the larger sized flour tortilla. Place about two oversized tablespoons of filling on each tortilla and roll like a burrito. Use a rounded toothpick to hold close and place on a cookie sheet toothpick side down.  Once all of the the chimichangas are made you put 2-3 of them in the oil and deep fry until they are a nice golden brown color. I like to take them out and put them on a cookie rack covered in paper towels.

Sauce (optional)

1 (10 3/4 ounce) can Cream of Chicken soup

1/2  cup milk

1/2 teaspoon paprika

Whisk ingredients in a 1 quart saucepan and warm.  Add 1/2 cup sour cream and whisk together.

Serving suggestion

Take out the toothpick. Cover in warmed up black beans, corn, lettuce, and cheese. Pour on sauce and a dollop of sour cream or ranch dressing.

Reheating

After the meal you freeze the chimichangas. To defrost  you microwave for 1-3 minutes. Fry in a frying pan that has been coated in Pam or butter. Fry on both sides and serve.