New England Clam Chowder

New England Clam Chowder

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

6 slices thick-cut bacon, diced
1 small red onion, diced
2 large carrots, finely chopped
3 cloves garlic, minced
Sea salt and black pepper, to taste
2 T. chickpea flour
1/2 c. clam juice
2 c. whole milk
1/2 c. heavy cream
1 lb. Yukon Gold potatoes, peeled and cubed
1/2 t. Old Bay seasoning
1 t. fresh thyme
2 6.5-oz. cans minced clams, including juice
3 T. fresh parsley, chopped


  1. Heat a large soup pot over medium heat. Add bacon and cook,
    stirring occasionally, until the bacon becomes crispy, around 4-5
    minutes. Remove bacon with a slotted spoon and transfer to a
    plate lined with paper towels. Blot off excess grease and set
  2. Drain and discard all but 2 tablespoons of bacon grease from
    pot before adding onion, carrots, and garlic. Season with salt
    and black pepper, to taste, and sauté until soft, around 4-5
    minutes. Sprinkle with chickpea flour and cook for another
    minute, stirring frequently.
  3. Add the clam juice, milk, and heavy cream, and whisk until
    combined. Add the potatoes, Old Bay seasoning, fresh thyme and
    2/3 of the cooked bacon crumbles. Season with additional salt and
    black pepper, if desired, and stir to combine.
  4. Increase heat to medium-high and bring to a low boil, then
    immediately reduce heat to a medium-low. Cover and simmer until
    the potatoes are fork-tender, approximately 15 minutes.
  5. Once the potatoes are cooked, add clams and stir to combine.
    Continue cooking for 2-3 minutes, or until the clams are heated
    through. Taste and adjust seasonings, as desired. Remove from
    heat and serve immediately topped with remaining bacon crumbles
    and fresh parsley, if desired. Enjoy!
Old Fashioned Buttermilk Pie

Old Fashioned Buttermilk Pie

1 half cup buttermilk
1 and three fourths cup sugar
2 large eggs
3 tbsp all-purpose flour
pinch of salt
1 stick butter, melted
1 tsp vanilla
1 tsp nutmeg

Preheat oven to 400. Mix everything together and pour into an
unbaked 9″ pieshell. Sprinkle the top lightly with nutmeg. Bake
15min. Reduce oven to 350 and bake 45 min. Cool to allow filling
to set.

Buttermilk Pie

Buttermilk Pie

2 1/4 cups buttermilk 1 1/2 cups sugar
4 eggs
1/4 cup butter
1 1/2 cup sugar
4 tablespoons flour
1/4 teaspoon flour
1 teaspoon vanilla flavor


  1. You can use a dough or graham cracker pie shell.
  2. Mix all ingredients thoroughly.
  3. Pour into pie shell.
  4. Place into oven preheated to 350 degrees and bake
    approximately 45 minutes. It’s done when a toothpick inserted in
    the middle comes out dry.

Enjoy. Like most pies, I like this one hot.

Bread Pudding With Bourbon Sauce

Bread Pudding With Bourbon Sauce

3 large eggs
1 1/2 teaspoon nutmeg
1 1/2 teaspoon ground cinnamon
2 1/4 cup whole milk
1/2 cup chopped pecans
1 large apple (chopped)
2 cups confectioners sugar
1/4 cup bourbon whisky
1 1/4 cups sugar
1 1/2 teaspoon vanilla extract
1/4 cup unsalted butter (for bread pudding)
1/2 cups raisins
1 loaf French bread (cubed)
2 eggs (for sauce)
1/2 pound unsalted butter (for sauce)

With an electric mixer, beat eggs until frothy (about 3 minutes).

Add sugar, nutmeg, vanilla and cinnamon, and beat until well

In a sauce pan, heat the butter and milk until the butter melts
(but do not allow it to boil).

In a large bowl, mix together raisins, pecans and bread cubes. C
ombine the milk and egg mixtures, pour this over the bread and
allow it to soak for 45 minutes.

Preheat oven to 350 degrees F. Lightly grease individual ramekins
or a large loaf pan.

Add the apple to the bread pudding, and spoon mixture into the
baking container.

Place in oven, immediately reduce heat 300 degrees F and bake for
40 minutes. Increase heat to 425 degrees F and bake for another 15
minutes until nicely browned.

To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter
in a double broiler, whisk in egg mixture and cook, stirring
constantly, until sugar has melted and sauce has thickened
slightly. Allow to cool, and add bourbon.

Serve over bread pudding.

Easy Crock Pot Chicken & Noodles

Easy Crock Pot Chicken & Noodles

1 24 ounce package frozen egg noodles
1 14.7 oz can cream of chicken soup
1 14.7 oz can cream of celery soup
1 stick (1/2) cup butter cut into pieces
1 32 oz chicken broth
1 7 oz. can of diced green chilies (or substitute same size can
of sliced mushrooms)
1 or 2 stalks of celery, diced
Dash of ground black pepper (no salt is needed since the broth &
soups are salty enough)
6 small boneless, skinless chicken breasts or 4 large

Place the chicken breasts in the bottom of crock pot. Spoon soup
over the chicken. Cut butter into several pats and place pieces
evenly over soup. Pour the broth over soup. Place lid on pot
and turn to low. Cook for 6 hours. Remove chicken and tear into
pieces. Add back to pot. Now add noodles, celery and canned
chiles or mushrooms. Season with pepper. Cook for another 2 hours
or until noodles are desired tenderness. I stir a few times
during last 2 hours. (You may want to add more broth to thin out
at the end of cooking, as the frozen noodles thicken the broth)