New England Clam Chowder

My kids made this today and they all loved it!  "No more canned stuff for us!" they said.


New England Clam Chowder

• 4 slices bacon, diced 
• 1 1/2 c. chopped onion
• 1 1/2 c. water
• 4 c. peeled and cubed potatoes
• 1 1/2 tsp. salt
• ground black pepper to taste
• 3 c. half-and-half  (they used whole milk and it was a fine substitute)
• 2   10 oz. cans minced clams

Place diced bacon in large stock pot over medium heat.  Cook until almost crisp; add onions, and cook 5 minutes.  Stir in water and potatoes, and season with salt and pepper.  Bring to a boil and cook uncovered for 15 minutes or until potatoes are fork tender. 

Add half-and-half (or milk) and butter.  Drain clams, reserving clam liquid.  Stir clams and 1/2 of the clam liquid into the soup (my kids added 1/2 c.....they didn't QUITE follow the directions.)  Cook for about 5 minutes or until heated through.  Do not allow to boil.

Cheesy Ranch Bacon Potatoes - crock pot

What a VERY easy, very tasty side dish!


Cheesy Ranch Bacon Potatoes

• 2 1/2 - 3 lb. potatoes, washed and cubed (1 1/2" - 2" cubes)
• 1 large onion, cut into wedges
• 10 oz. can Campbells Fiesta Nacho Cheese soup
• 8 oz. sour cream
• 1 pkg dry ranch dressing mix (or use 1 Tbsp of my homemade mix)
• 1/2 c. bacon, cooked & crumbled

Place potatoes and onion in crockpot.  Combine soup, sour cream, ranch dressing mix...stir well.  Pour over potatoes.  Cover and cook on low for 6 to 7 hours.  Top with bacon before serving.

Tator Taco Casserole

This one is a tasty variation from a typical tator tot casserole.




Tater Taco Casserole

• 2 lb. ground beef
• 1/4 c. chopped onion
• 1 envelope taco seasoning (or 1 batch of my homemade recipe)
• 2/3 c. water
• 2 c. or 16 oz. can sweet corn (drained)
• 1 can Campbell's Fiesta Nacho Cheese soup
• 32 oz. bag tater tots
• 2 c. shredded cheddar cheese

Brown beef with onion.  Add taco seasoning with water (1/2 c. if you use my homemade recipe).  Simmer for a few minutes.  Spread in 9 x 13 baking dish.  Top with corn, then spread soup over top of the corn.  Top with tater tots and cheese and bake uncovered at 350°F for 30 - 35 minutes.

Baked Steak

This makes a very tasty, very tender steak with gravy dish that is also very easy.  Be sure to include mashed potatoes as a side dish!


Baked Steak

• 2 lb. round steak (can also be sirloin), cut into serving pieces
• 1 can beefy mushroom soup
• 2 Tbsp. steak sauce (like A-1)
• 1 tsp. garlic salt
• 1/4 tsp. black pepper
• 1 onion, sliced
• 1 tomato, diced (I used 15 oz. can diced tomatoes, drained)

Lay steak in baking dish. Mix soup and steak sauce with seasonings.  Pour over steak.  Top with onion slices and diced tomatoes.  Bake in 350°F oven for 1 hour.

Chocolate Peanut Butter Cookie Pizza

Oh my....this diet-buster dessert is VERY good, very rich, and perfect for a summer BBQ.  We enjoyed it at our July 4th celebration.

From pillsbury.com

Chocolate Peanut Butter Cookie Pizza

Looking for a sweet treat? Turn Pillsbury® sugar cookies into a dessert pizza topped with whipped topping and candies – perfect for birthday celebration.

Prep Time 30 Minutes

Total Time 1:15 Hr:Mins

Makes 12 servings

Cookie Crust

1

  roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/4 

cup unsweetened baking cocoa

1/4 

cup semisweet chocolate chips, melted, cooled

Toppings

1

  package (8 oz) cream cheese, softened

1/4

  cup sugar

3 

tablespoons creamy peanut butter

3 

tablespoons milk

1 

tablespoon sugar

1/4

  cup hot fudge topping

1

  cup frozen (thawed) whipped topping

12

  miniature chocolate-covered peanut butter cup candies, unwrapped

3/4 

teaspoon coarse sea salt, if desired

1. Heat oven to 350°F. Grease and flour 12-inch pizza pan. In large bowl, break up cookie dough. Stir or knead in cocoa and melted chocolate until well blended. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 14 to 16 minutes or until set but not firm. Cool on cooling rack 20 minutes. Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Spread over cooled crust.
3. In small bowl, beat peanut butter, milk and sugar with whisk until smooth. Drizzle over filling from outside edge of filling to center of crust, using small spoon. In small microwavable bowl, microwave fudge topping uncovered on High about 20 seconds or until thin enough to drizzle. Drizzle over peanut butter.
4. Spoon 12 dollops of whipped topping around outside edge of crust. Place candies in dollops. Sprinkle with sea salt. Store covered in refrigerator.

Make the Most of This Recipe With Tips From The Pillsbury^® Kitchens

Make the cookie pizza crust up to a day ahead of time. After it's cooled, wrap it tightly in plastic wrap, and store at room temperature until you're ready to top it.

Use a pizza cutter to easily cut this pizza into servings.

Weekly menu August 4 - 10, 2013

August 4 – 10, 2013

Sunday:

breakfast – sausage/spinach/cheddar frittata

lunch – cheeseburger salad

dinner - herb crusted ham roast, sweet corn, sauteed fresh green beans w/mushrooms

Monday:

breakfast – grain-free carrot cake pancakes

lunch - leftovers

dinner – grilled steak, parmesan potato packets, marinated mixed veggie salad

Tuesday:

breakfast – veggie omelets, veggie juice

lunch – homemade flatbread pizza

dinner – rosemary chicken, tossed salad, glazed carrots, roasted cauliflower

Wednesday:

breakfast – pumpkin custard, veggie juice

lunch – leftovers

dinner – meatloaf, baked potatoes, fresh green beans

Thursday:

breakfast – grain-free pancakes, veggie juice

lunch – leftovers

dinner – grilled chix leg 1/4s, sweet potato salad, tossed salad

Friday:

breakfast – omelets, veggie juice

lunch – tuna chef salad

dinner – BBQ burgers, pea salad, beet pickles

Saturday:

breakfast – fend for yourself

lunch – street fair food

dinner – pizza & salad