Thursday, October 28

Bratten's Clam Chowder

2 cans clams
1 Cup diced onions
1 Cup chopped celery
2 Cups diced potatoes
1/2 tsp sugar
1 1/2 tsp salt and pepper (each)
1/4 Cup margarine
3/4 Cup flour
1 quart 1/2 and 1/2 or 1 pint milk and 1 pint cream
1/2 tsp wine vinegar
Put potatoes, onions and celery in pan. Pour juice from clams over the potatoes. Add water to cover. Simmer until potatoes are tender. In another pan melt butter. Slowly add the flour. Blend together and slowly add cream and cook for 1 or 2 minutes until it is smooth and thick. Add sauce to undrained vegetables. Add clams and seasonings. Cook until it is hot.
This is my mom's speciality.

Tuesday, October 26

Molten Chocolate Cake


Serves 6.

  • 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
  • 1/3 cup granulated sugar, plus more for muffin tins
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces bittersweet chocolate, melted
  • Confectioners' sugar, for dusting
  • Whipped Cream , for serving


  1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
  3. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Monday, October 25

Chocolate Popcorn

1 package microwave popcorn
7 oz melting chocolate
1/3 cup M & M's
(can add pretzels)

Pop the popcorn
melt the chocolate (I like white chocolate)
Mix in a large bowl - add M & M's. Spread on a cookie sheet to cool and enjoy.
Thanks onecrazycookie for the picture.

Tuesday, October 19

Candy Bar Freezer Dessert

2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened (I used vanilla)
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped (I used more)
  • In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 9x13 inch dish. Cover and refrigerate.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
  • In a small bowl, combine choped candy bar and the remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. This is a wonderful dessert that April Steimle made for our Stake Conference dinner. IT WAS FANTASTIC.

Thursday, October 14

Pioneer Woman Chicken Spaghetti


  • 2 cups Cooked Chicken
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup
  • 2 cups Grated Sharp Cheddar Cheese
  • ¼ cups Finely Diced Green Pepper
  • ¼ cups Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained
  • 2 cups Reserved Chicken Broth From Pot
  • 1 teaspoon Lawry's Seasoned Salt
  • ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
  • Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Cadillac Bean Dip

1 Can black eyed peas (drained)
1 Can shoepeg corn (drained)
1 Can pinto beans or black beans (drained
1/2 green, red and yellow bell pepper (chopped)
1/2 large red/purple onion (chopped
Bring the ingredients below to a boil and then allow to cool and pour over the above ingredients
1 Cup oil
1/2 Cup sugar
1/2 Cup cider vinegar
Marinate 4-6 hours or overnight. May want to drain some of the liquid before you serve. Optional chopped jalapeno. Serve with chips. Can keep in the frig for a week.

White Turkey Chili

  • 2 Tbs. olive oil
  • 1 large yellow onion, diced
  • Salt and freshly ground pepper, to taste
  • 2 tsp. toasted ground cumin
  • 5 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • 1 lb. Anaheim chilies, roasted, peeled and diced,
    or 3 cans (each 7 oz.) whole fire-roasted
    Anaheim chilies, diced
  • 4 to 4 1/2 cups low-sodium chicken broth,
  • 1 lb. diced cooked turkey
  • 3 cans (each 15 oz.) cannellini beans, drained
    and rinsed, or 4 1/2 cups cooked white beans,
  • 2 Tbs. minced fresh oregano
  • 1/3 cup minced fresh cilantro
  • 1/4 cup cornmeal
  • Shredded jack cheese, sour cream and lime
    wedges for serving


In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.

Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.

Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.

Sausage and Tortellini Soup

  • 3/4 - 1 LB. Italian sausage (hot or mild)
  • 1 can (14 1/2 oz) Diced Tomatoes with Basil, Garlic & Oregano
  • 1 pkg (9 oz.) fresh or frozen cheese tortellini
  • 1 can (14 oz) beef broth
  • 1 c. water
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/4 tsp. hot pepper
  • 1 Tbsp. garlic
  • 1 small onion chopped
  • 2 green onions, sliced
  • fresh grated Parmesan cheese

Brown sausage & drain. Add remaining ingredients except tortellini & cheese. Bring to a boil. Add tortellini, cover, reduce heat and simmer until pasta is nearly done. Simmer until heated through. Sprinkle with finely grated fresh parmesan cheese and serve.

We had this at Robb and Marybeth's wedding. It is so delicious!!

Martha's French Onion Soup


Serves 6.

  • 4 tablespoons unsalted butter
  • 2 pounds yellow onions, sliced 1/4-inch into half circles
  • 1 teaspoon sugar
  • 1 tablespoons all-purpose flour
  • 3 cups Homemade Beef Stock
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 1 small French baguette, sliced crosswise into 1/2-inch pieces
  • 8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)


  1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
  2. Sprinkle flour over onions, and stir to coat. Add stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
  3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

Thursday, October 7

Barry's Chocolate Chip Cookies

2 Cups cold butter, cut into chunks
2 Cups firmly packed brown sugar
1 1/2 Cups sugar
4 large eggs
1 TBS vanilla
6 cups flour
3/4 Cup oat bran
2 1/2 tsp baking soda
2 Cups coarsely chopped walnuts or pecans
4 Cups chocolate chips
2 Cups butterscotch chips

In a large bowl, beat butter and brown sugar with granulated sugar until creamy and light. Beat in eggs and vanilla until well-blended. Add flour, oat bran, and baking soda and mix well. Stir in nuts and chocolate and butterscotch chips.

Roll balls of cookie dough into 1 1/2 inch diameter balls. Put on a cookie sheet in one layer and refrigerate until cold. Bake the cookies at 400 degrees. Bake them for 8 minutes or until slightly browned on the top. Inside of cookies will be soft (due to the dough being cold when the baking is started).
These are the famous Finlay Chocolate Chip Cookies!!

Impossibly East Breakfast Bake

2 packages (12 oz each) bulk pork sausage
medium bell pepper, chopped (1 cup)
medium onion, chopped (1/2 cup)
cups frozen hash brown potatoes
cups shredded Cheddar cheese (8 oz)
cup Original Bisquick® mix
cups milk
teaspoon pepper
  1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
  2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
  3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
Makes 12 servings

Creme Brulee French Toast

1/2 Cup Butter
1 Cup Brown Sugar
2 TBS corn syrup
1 loaf Texas Toast Bread (extra thick slices)
5 eggs
1 1/2 C. half and half
1/4 tsp salt
1 tsp vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth stirring occasionally. Pour mixture onto large, greased jelly roll pan. Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for about 30 minutes. Remove from pan and serve immediately. Flip bread over when serving so the brown gooey side is face up. (Can be served with Magleby's syrups)