Wednesday, October 27, 2010

Clam Chowder

For the past 25 years or so, it has been a tradition on the Haynes side to make this Clam Chowder every Christmas Eve.  The ingredients and measurements have never been written down till today.  Every year my grandma made this and every year my dad made this it was from memory.  Funny, today while I was making it my house smelled like Christmas Eve to me.  Good memories!  These recipe portions are for 6 people.  When my dad makes this soup, he uses a gallon of milk and feeds 20 people. So you can definitely double or triple this recipe and make enough to feed everyone.  There is no low calorie version of this soup...maybe that's why we only have it once a year!

4 slices of bacon
1 cup chopped celery
1 1/2 cups chopped yellow onion
2 cloves of garlic, minced
1 Tbsp butter
1/2 tsp salt
1 tsp. pepper
1 Tbsp. dried parsley
1/4 tsp old bay
1 cup clam juice
1 cup chicken stock
4 cups of potatoes, bite size cubes
1 quart of whole milk (4 cups)
2 cups half & half
3 - 6.5oz cans of chopped clams
1/3 cup of flour
fresh sourdough bread
soup crackers

Chop the bacon up and place in hot stock pot to cook.  Bacon should be crispy but not burnt.  Remove bacon pieces.  Leave bacon grease.  Add 1 Tbsp of butter to the grease.  Add celery and onion to the butter mix.  Saute for 4 mins.  Add minced garlic and saute for 1 min.  Add salt, pepper, old bay (my idea, ingredient is not from the orignal recipe) and parsley to coat vegetables.  Add 1 cup of clam juice, 1 cup chicken stock and juice from the clams in a can. Bring to a boil.  Add potatoes, cover and boil for 25 mins. Soup broth will just cover the potatoes.

Once potatoes are cooked add milk and half and half.  Stir altogether.  Before the milk mixture gets warm scoop out 1 cup of broth into a shaker jar.  Add 1/3 cup of flour to the milk mix.  In the shaker jar shake milk and flour together to make a thickening rue.  Once there are no lumps add back to the soup.  Add the chopped clams and crumbled bacon to the stock pot.  Stir and simmer on low for 10-15 mins. till everything is blended and hot.  Soup will thicken slowly.  Make sure to serve this with fresh sourdough bread and or soup crackers. 

Tuesday, October 26, 2010

Buffalo Chicken Meatballs

Are you ready for the best appetizer recipe ever?  This is my most requested appetizer dish.  This recipe originally came from Rachael Ray but I've tweaked a few things.  Mainly the portions.  If you are going to make these messy meatballs, you might as well make a lot.  This recipe will fill a 3 quart crock pot

4 lbs ground chicken
5 cloves of garlic , minced
1 large yellow onion, grated, minced
1 cup fresh parsley, chopped
1 egg white
1 bottle of buffalo wing sauce
1 bottle of your favorite ranch dressing

Preheat your oven to 400.  Take your jewelry off.  In a large mixing bowl, using your hands mash together ground chicken, minced garlic, grated onion, parsley, egg white and 1 Tbsp of buffalo wing sauce.  Make spoonful size meatballs.  The ground chicken is very sticky and hard to work with.  They will not be smooth and pretty meatballs like beef.  That's okay.  Do the best you can to make them look like meatballs.

Bake at 400 degrees for 10-12 mins.  When you pull them out there are 2 ways to deal with them. 
#1 Transfer hot meatballs to a warm crock pot and pour bottle of buffalo sauce over the meatballs.  Stir gently to coat.  Cover with lid and continue to keep crock pot on warm.  Serve with toothpicks and a side of blue cheese or ranch dressing.
#2  Cool meatballs completely and place in a freezer bag and freeze for a later date.  When the time comes, place in crock pot, pour bottle of buffalo sauce over the meatballs.  Stir gently to coat.  It will take almost 2 hours in a 3 qt. crock pot to get them hot.  Serve with toothpicks and a side of blue cheese or ranch dressing.

Monday, October 25, 2010

Rosemary Mustard Pork Chops

1/4 cup olive oil
1 lemon zest
2 garlic cloves, minced
3 tbsp. dijon mustard
2 tbsp. spicy mustard
2 tbsp. fresh rosemary
salt and pepper

Mix all of these ingredients together and marinate for 2-3 hours (over night is best). Grill your pork and enjoy! If you're like me and enjoy warm applesauce with your pork, it's delicious!!  

Sunday, October 24, 2010

Spaghetti Sauce

I'm pretty sure from now on if I have the time...I will always make this sauce when having Spaghetti or Lasagna.  Oh My Goodness!!!  This was delicious!  Who needs noodles I could've just eaten the sauce by itself!  This recipe comes from my Aunt Colleen. 

2 lbs ground beef or ground turkey
(you can use 1/2 mild italian sausage for the meat portion)
1 large yellow onion (chopped)
5 or 6 cloves of garlic (minced)
2- 15oz. cans tomato sauce
1- 6oz. can of tomato paste
1- 28oz. can diced tomatoes
1 cup hearty red wine
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. thyme
Pinch of rosemary
2 bay leaves
Salt and pepper to taste

Saute onion and garlic in olive oil till transparent.  Add meat and stir till meat is browned.  Add all other ingredients.  Stir well.  Bring to a boil.  Reduce heat and simmer sauce for 2 hours, stirring occasionally. 
This is good spaghetti or lasagna sauce.  Freezes well.  Makes a lot.  Enjoy!

Thursday, October 21, 2010

Pumpkin Spice Bread

This bread is yummy! Spread some pumpkin butter or apple butter on while bread is fresh out of the oven, with a cup of tea or coffee and you have a wonderful fall treat. 

3 cups of sugar
1 cup veg. oil
4 eggs, lightly beaten
1 (16 oz) can of pumpkin
31/2 cups of all purpose flour
1 tsp. baking soad
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking powder
1/2 tsp. cloves
1/2 tsp. allspice
1/2 cup of water

In a Lrg. bowl combine sugar, oil and eggs. Add pumpkin and mix well. Combine the dry ingredients in another bowl and add into the pumpkin mixture alternately with water. Pour into two greased loaf pans. Bake at 350 for 60-65 min. or until knife comes out clean. Cool in pans 10 min. before removing to a wire rack, to cool completely or you can skip that (like I do) and eat when warm.

Tuesday, October 19, 2010

Chocolate Peanut Macaroons

I came up with these because I didn't have all the right ingredients for the original recipe!  They turned out pretty good.  Makes 2 dozen.

2 2/3 cups shredded coconut
2/3 cup sugar
1/4 cup all purpose flour
1/4 tsp. salt
4 egg whites
1 tsp. vanilla extract
3/4 cup chopped peanuts
2 cups of melting chocolate

Combine first 4 ingredients in a bowl, stir well.  Add egg whites and vanilla extract, stir well.  Stir in peanuts.  Drop dough by teaspoonfuls onto greased baking sheet.  Bake at 325 for 22 min. or until macaroons are golden.  Remove immediately to wire racks to cool completely.  While macaroons are cooling melt chocolate.  Dip bottoms of macaroons into chocolate.  Place on wax paper to cool and set.

Chicken & Dumplings

This is my Grandma Haynes recipe.  She made it from memory every time.  So to get this recipe I had to stand next to her in the kitchen one year and take notes while she made it.  Wish I could still do that.  There are so many more things I want to know.

5 raw boneless skinless chicken thighs
1 med. yellow onion (chopped)
4 ribs of celery (chopped)
2 carrots (chopped)
3 qts. of chicken stock (12 cups)
1 bay leaf
1/4 tsp salt
1 tsp pepper
1 tsp dried sage
1 tsp. dried thyme
1 Tbsp. butter

Place butter in hot stock pot.  Add onion, carrots and celery.  Let them sweat. (4mins.)  Add salt, pepper, thyme, sage and bay leaf.  Add chicken stock to the pot.  Add the raw chicken.  Boil at a rolling boil for 30 mins.  Pull bay leaf out.  Pull chicken out.  Shred the chicken and return it to the pot.  Let the soup simmer on med. heat while you make the dumplings. 

Bisquick Dumplings Recipe
2/3 cup Bisquick
3 Tbsp. milk
( I double this recipe for my family of 4. We like dumplings)

Stir ingredients till soft dough forms.  Drop spoonfuls onto boiling stew, reduce heat.  Cook uncovered for 10 mins.  Cover and cook another 10 mins.

The dumplings will puff up and float at first.

Then once they are cooked, they won't be as puffy and some will sink.

 Ladle out the chicken and dumplings into bowls and enjoy.

Saturday, October 16, 2010

Chili Mac Skillet

This dinner serves 6-8.  It's fantastic for left overs!  You can also make this "your own" by adding whatever meat you think your family will like best.  Chicken would work, ground beef or no meat at all!  You get to choose!  But here's how I made it.

1 lb. of steak or stew meat (cubed, bite size)
1 small yellow onion (chopped)
1/2 cup green bell pepper (chopped)
2 - 14oz cans of kidney beans (drained)
1 - 14oz can of pinto beans (drained)
1 - 14oz can of tomato sauce
1 cup of elbow macaroni noodles
1 cup shredded cheese
3 cups of water
1 Tbsp. paprika
1Tbsp. cumin
1 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp olive oil

Heat oil in skillet on high.  Add cubed meat to sear it.  After it's brown on both sides but not fully cooked, pull meat out.  Lower the heat.  Add chopped onion and bell peppers to the skillet.  Saute till soft, 4mins.  Add meat back into the skillet.

Add can of tomato sauce and 1 cup of water.  Add all the spices to the meat mixture.  Simmer for 30 mins.  Sauce will become thick as it boils.  Add 2 cups of water.  Bring mixture back up to a boil.  Add 1 cup of macaroni noodles. 

Cover and boil for 15 mins.  Till noodles are cooked and have absorbed most of the water.  Uncover it and let it stand for 5 mins. before serving.  Sprinkle cheese over the top!

Sunday, October 10, 2010

S'more Cups

These are Delicious!!  This is a Pampered Chef recipe.  They are easy to make too, especially if you don't drop half of them on the bottom of your oven while pulling them out! Argh!  Picture to follow!  This recipe makes 24 cups if you're using the pampered chef mini muffin pan.

7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 Tbsp. butter (melted)
4 bars milk chocolate (divided)
12 large marshmallows

Preheat oven to 350.  Combine graham cracker crumbs, powdered sugar and melted butter in a small mixing bowl.  Using a 1 Tbsp. scoop or spoon, place crumb mixture into mini muffin pan. Press crumbs to form shallow cups.  Bake for 4-5 mins.  Meanwhile break apart chocolate bars into rectangles.  Remove pan from oven place one chocolate rectangle into each cup.  Cut marshmallows in half.  Place one marshmallow half, cut side down into each cup.  return to oven for 2 more mins.  Until marshmallow is slightly softened.  Remove from oven and cool for 15 mins. Carefully remove cups from pan.  Cool completely.
Break remaining chocolate bars and place in a microwave safe bowl.  Microwave on high for 30 seconds at a time until melted and smooth.  Dip the top of each marshmallow in melted chocolate.  Turn top side up and let stand 40 min or until set.

What NOT to do while pulling your S'more cups out of the oven! DOH!
I needed to clean my oven anyway!

Tater Tot Casserole

Besides spaghetti this is another "go to" dinner when I don't know what to make.  This is an easy dinner and I usually have all the ingredients on hand.

1 lb. ground beef or turkey
2- 10oz. cans cream of mushroom soup
1 - 14oz. can of corn (drained)
60 or so tater tots
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper
1 cup shredded cheese (optional)

Preheat oven to 400.  Cook ground beef or turkey in a skillet on the stove top. Add garlic powder, onion powder, pepper while cooking the meat.  Drain off grease from the meat.  Add 2 cans of cream of mushroom soup to the meat in the skillet.  Next add a drained can of corn to the meat.  Stir all together.  Pour meat mixture into a lightly greased 9x9 baking dish.  Make sure the meat mixture is evenly spread through out.  Line the top with tater tots.  Bake at 400 for 35-40 mins.  Till tater tots are golden brown.  Some people spread cheese over the top and put it back in the oven for 5 more mins.  It's up to you.  Pull it out of the oven.  Let it rest 3-5 mins before serving.


Wednesday, October 6, 2010

Mom's Meatloaf

I have always loved my mom's meatloaf.  It's a pretty basic meatloaf recipe but it's the sauce on top that makes it special.

Basic Meatloaf
1 lb. ground beef or turkey
1/2 cup breadcrumbs
1 egg white
1/2 cup minced yellow onion
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. italian seasoning
1 tsp worcestershire sauce

Heat oven to 375.  Remove jewelry and mash all these ingredients together using your hands.  Mold, push down into a loaf pan.  Bake at 375 for 50 mins.

The Sauce
1/3 cup ketchup
2 Tbsp. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg

Mix all sauce ingredients together while meatloaf is cooking.  Stir well.  Give brown sugar a chance to dissolve a little.  When meatloaf is done, pull it out.  Spread sauce over the top of the meatloaf.  Return meatloaf to the 375 oven for 12 mins.  Pull meatloaf out when finished let it rest 5 mins. before slicing it.

Monday, October 4, 2010

Pumpkin Spice Whoopie Pies

We originally had Pumpkin Spice Whoopie Pies last Thanksgiving.  They were wonderful!  I could not find that recipe but, here is another.  This makes 6 dozen. You can half it if you don't need that many whoopie pies.

Whoopie Pie
1 pkg. Carrot Cake Mix (Betty Crocker)
1 pkg. Spice Cake Mix (Betty Crocker) 
2 cups Canned Pumpkin
1/2 cup Butter or Margarine (melted)
2 Eggs

Cream Cheese Frosting
2 - 3oz pkgs Cream Cheese
1/2 cup Softened Butter
2 tsp Vanilla
4 1/2 cups Sifted Powdered Sugar

Heat oven to 350.  Grease cookie sheets.  In large bowl combine cake mixes, pumpkin, butter, eggs.  Stir until well combined.  Drop dough by rounded tablespoonfuls.  I used my Pampered Chef 1 Tbsp scooper.  Bake at 350 for 12-15 mins. Until puffed and set in center.  Cool for 2 mins.  Remove from cookie sheet to a cooling rack.  Cool completely before adding cream cheese filling.

To make cream cheese frosting, beat together cream cheese, butter and vanilla in bowl till light and fluffy.  Gradually add 1 cup at a time of powdered sugar, beating well.  Make frosting to a spreading consistency.  Store frosting in fridge until you're ready to assemble your whoopie pies.  Serve right away or place in fridge so cream cheese frosting does not spoil. 

Turtle Bites

This recipe comes from my mother in-law!  Warning!  Warning!  These are crunchy, chewy, salty and sweet!  It's easy to lose track of how many you eat! 

1- 12oz. bag of Rolos (45 candies)
45 Pretzel Twists
45 Pecan Halves

Preheat oven to 275.  Unwrap rolo candies.  Line up pretzel twists on a cookie sheet.  Place 1 rolo on top of each pretzel twist.  Place 1 pecan half on top of each rolo.

  Bake for 6 mins.  Just until chocolate and caramel is warm. (Melt them too much and the candy will not hold together, really messy)  Remove from oven.  Using your finger gently press down on each turtle bite till chocolate is smooshed.  Remove from cookie sheet and let them cool on a cooling rack.

Sunday, October 3, 2010

Italian Beef Subs

Game Day crock pot recipe!  Whether you've got a house full of people or you're at games all day and want dinner ready when you get home.  This was easy and delicious! And it makes your house smell good too!  Serves 12

8 lbs. Boneless Chuck Roast
3 cups of Water
2 Beef Bouillon Cubes
1 Tbsp Garlic Powder
1 Tbsp Ground Black Pepper
1 Tbsp Dry Basil
1 Tbsp Dry Oregano
1 Bay Leaf
2 Italian Dressing seasoning packets
12 Colombo Sandwich Rolls
1 Green Bell Pepper (sliced)
1 Yellow Onion (sliced)
1 Tbsp Olive Oil

Place chuck roasts in large crock pot.  Add all the seasonings to the water.  Pour the water season mix over the meat.  Cover and cook on high for 8 hours.  Pull meat out onto a cutting board and shred it, put shredded meat back in the crock pot with all the juice.  Saute sliced peppers and onions.  Place shredded beef, onions and peppers on a roll and enjoy! 

Feta Chicken

This recipe comes from the Mckay Ward cooking and recipe club.  I've been meaning to make this for about a year now!  It was delicious!  Thank you Emily for this recipe!

2 - boneless skinless Chicken Breasts
1/4 cup Feta Cheese
2 Tbsp Fresh Parsley (or 1 Tbsp dry)
1 tsp Fresh Oregano (or 1/4 tsp dry)
1 Tbsp Olive Oil
1 - 14 oz. can of Chopped Tomatoes (any kind)
Salt & Pepper to taste

Mush everything together but the chicken and tomatoes.  Slice chicken in middle and stuff with mixture.  Place in baking pan (9x9) and pour tomatoes over top.  Bake at 350 for 35-40 mins. (until chicken is tender and juices run clear)  Serve over your favorite pasta.  Serves 2 (double or triple the recipe for more)

On a personal note I subbed in fresh basil for the parsley.  I used tomato sauce instead of chopped tomatoes cause my husband and kids don't like tomatoes...but they like tomato sauce.

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