Williams-Sonoma New England Clam Chowder

This is my favorite recipe for classic clam chowder. Do yourself a favor and splurge with half and half instead of milk. Also, Matthew doesn't like bacon in his clam chowder so we never put it in.

3 lb littleneck clams in their shells, well scrubbed (I use 2 cans chopped clams, reserve juice and add with bottled clams juice)
1 c bottled clams juice or homemade fish stock
2 T butter
1 yellow onion, finely chopped
1/2 c diced salt pork
2 celery stalks, thinly sliced
2 T all-purpose flour
2 waxy red or white potatoes (about 10oz), diced
3 c milk or half and half
1 bay leaf
salt and pepper
2 T finely chopped fresh flat leaf parsley

In a large saucepan over med-high heat, combine the clams and clam juice and bring to boil. Reduce the heat to a simmer, cover, and steam the clams until they open, 5-8 mins. Remove from the heat and discard any clams that failed to open. Remove the clams from their shells (cut in half if very large), reserving a few in shells for garnish.

Strain the clam juice through a fine-mesh sieve lined with cheese-cloth (muslin) to remove any grit. You should have 1 1/2 to 2 cups. Set aside. (You can skip all of this if you use canned clams.)

In a large sauce pain over medium high heat, melt butter. Add the onion and saute until just softened, 3-5 mins. Add the salt pork and saute, stirring occasionally until the pork is cooked through and teh onion is golden brown, about 2 mins longer. Add the celery and saute for 1 min. Add the flour and cook stirring with a wooden spoon, for 2 mins longer. Stir in the strained clam juice, potatoes, milk and bay leaf. Raise the heat to med-high and bring to a simmer, scraping up any browned bits fromteh bottom of the pan. Reduce heat to med and simmer until the potatoes are tender, about 15 mins.

Discard the bay leaf and season to taste with salt and pepper. Add the parsley, shucked clams and reserved clams in their shells. Cook for 1 min longer to warm the clams through.

Ladle the chowder into warmed bowls and top with chowder crackers. Serve immediately.

Beka's Chocolate Chip Cookes

Delish cookies from Beka!

2 1/4 c flour
1/4 c white sugar
1 t baking soda
1-3.4oz pkg instant vanilla pudding mix
1 c butter, softened
3/4 c packed brown sugar
2 eggs
1 t vanilla
2 c semisweet chocolate chips
1 c chopped walnuts

Preheat oven to 350 degrees. In a lg bowl cream together butter and sugars. Beat in instant pudding mix until well blended. Stir in eggs and vanilla. Blend in flour and baking soda. Stir in chocolate chips and walnuts.

Drop cookies onto ungreased cookie sheet. Bake 10-12 mins. Edges will be golden brown.

Baked Macaroni and Cheese

This recipe from Holly via Megan. Haven't tried it yet.

1 1/2 c elbow macaroni
3 T butter or margarine
1/4 c onion, minced
3 T flour
1 1/2 c milk
1/2 t salt
dash pepper
3 c sharp cheddar cheese, grated
1/4 t paprika

Cook macaroni in boiling, salted water until tender; drain. In another sauce pan melt butter. Add onion, cook until soft. Blend in flour and milk. Cook and stir until thick. Add salt, pepper, cheese and paprika. Heat and stir until cheese is melted. Mix sauce with macaroni. Pour into greased 1 1/2 qt casserole dish. Sprinkle with paprika. Bake 30 mins until bubbly and browned, 350 degrees.

Melissa's Crockpot Potato Soup

Yummy classic! I would add carrots as well.

6 potatoes, diced
2 leeks
1 onion, chopped
1 rib celery, sliced
4 chicken bullion cubes
1 T dried parsley
5 c water
1 T salt
pepper to taste
1/3 c butter
1-13oz can evaporated milk
chopped chives

Dump everything but the evaporated milk and chives in the crock pot. Set on low for 8 hours. Stir in milk 1 hour before cooking completion to warm through. Top with chives.

Fruita Tart

This recipe is courtesy of my sissy, Melissa, who lives in Fruita, CO and is a pro at making these. She perfected these for my wedding reception. I made it for mothers day this year and the filling went off without a hitch but the crust didn't work out so well so I'll ask Melissa what I did wrong and then update this. The crust tasted great but didn't roll out so well and then melted down the sides of the pan so it didn't extend up the sides of the dish. Oh well--still tasty!

Crust:
1/2 lb (2 sticks) butter, softened
2/3 c packed brown sugar
1 egg
1 t baking powder
1/8 t salt
1 1/2 t clear vanilla
2 1/3 c all-purpose flour

Beat butter and sugar on med speed until very fluffy and well blended. Add the egg, baking powder, salt and vanilla and beat until well combined. Stir in flour until well blended and smooth.

Wrap dough in plastic wrap and refrigerate at least 3-4 hrs. Divide dough in half and roll out to 1/8" to 1/4" thick on a lightly floured surface. Place in tart pan, press into fluted edges and bottom gently and press of excess to make smooth, crisp edges.

Bake in a 350 degree oven for 7-10 mins, checking every minute after 7 mins. Remove from oven and let cool completely. Place crust in gallon sized bag and store in freezer until ready to serve.

Filling:
1/2 c whipping cream
1-8oz pkg cream cheese
1/3 c sugar
2 t milk
1 t clear vanilla

Chill a medium mixing bowl and beaters of mixer. In the chilled bowl, beat whipping cream with mixer on med speed until soft peaks form; set aside.

In a small mixing bowl beat cream cheese and sugar with electric mixer on med speed until fluffy. Add milk and vanilla; beat until smooth. Gently fold in whipping cream. Turn mixture into cooled, thawed crust.

Place fruit on tart. Brush apple jelly topping on top of fruit to seal in color and flavor.

Apple Jelly Topping
1 c apple or apricot jelly
2 T water

Heat jelly until melted. Simmer for 1 min; add water to thin and boil for a while.