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.

Molten Chocolate Cake

Ingredients

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

Directions

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.

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.

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.
  

Pioneer Woman Chicken Spaghetti

Ingredients

• 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

Ingredients:

• 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,
  warmed
• 1 lb. diced cooked turkey
• 3 cans (each 15 oz.) cannellini beans, drained
  and rinsed, or 4 1/2 cups cooked white beans,
  drained
• 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

Directions:

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.