Corn Chowder

Corn Chowder
(from Old Mill Restaurant in Pigeon Forge, TN)

1 tablespoon margarine
2 cups water
1 cup clam juice*
2 cups chicken, beef or ham broth
3 cups diced potatoes
3 cups diced onions
3/4 cup cracker crumbs (from unsalted oyster crackers)
1/4 cup flour
2 cups half and half
2 cups frozen corn kernels, defrosted
1 red and 1 green pepper, chopped and sautéed briefly in butter
Salt and freshly ground white pepper, to taste
Mix liquids and butter, add potatoes and onions, and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil, add half and half and corn, and simmer for 15-20 minutes.

The restaurant uses special chowder seasoning which is not available at grocery stores. To compensate, season to taste with garlic powder and onion powder. (Makes 2 quarts)

Note: 1/2 cup water and ½ cup chicken broth can be substituted for 1 cup clam juice.

Rocky Road Bars

Rocky Road Bars

Ingredients

1 box Betty Crocker Super Moist milk chocolate cake mix

1/2 cup melted margarine

1/3 cup water

1/4 cup packed brown sugar

2 eggs

1 cup chopped walnuts (or any type of nuts)

3+ cups mini marshmallows (enough to cover the entire pan)

1/3 cup Betty Crocker Rich and Creamy chocolate frosting

Directions
Heat oven to 350 degrees. Spray a 9x13 inch pan. In a large bowl, stir together half of the dry cake mix, the butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and nuts. Spread in pan and bake 20 minutes. Then remove it from the oven and sprinkle marshmallows all over the top. Bake 10-15 minutes longer or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on high for 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water.

Cheddar Biscuits

Cheddar Biscuits

Ingredients:
2 cups Bisquick baking mix
2/3 cup milk
½ cup cheddar cheese- shredded
¼ cup margarine or butter- melted
¼ tsp garlic powder

Directions:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto a greased cookie sheet (or on parchment paper on a cookie sheet for easy cleanup). Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.

Dangerous Chocolate Cake-in-a-Mug

Dangerous Chocolate Cake-in-a-Mug

1 - coffee mug (microwave-safe)

4 T. - cake flour (plain, not self-rising)

4 T. - sugar

2 T. - cocoa

1 - egg

3 T. - milk

3 T. - oil

1 - splash of vanilla

3 T. - chocolate chips (Optional)


Add dry ingredients to the mug; mix well with a fork. Add egg and mix thoroughly. Pour in milk, oil, and vanilla, and mix well. Add chips, if using.

Put mug in the microwave, and cook for three minutes at 1,000 watts. Cake will rise over the top of the mug -- do not be alarmed. When finished, carefully remove.
(Recipe from Haydee Chocolatier)

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Ingredients
1/4 C oil
1/4 C water
2 eggs
1 1/2 C flour

3/4 C sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 C canned pumpkin
1/2 cup chocolate chips

Directions
Preheat oven to 400. Grease 12 medium muffin tins, or 6 jumbo muffin tins. Mix all ingredients with hand mixer. Bake for 20-25 minutes (a little longer for the jumbo muffins!)

Pumpkin Crisp

Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp vanilla
1/2 tsp ground cinnamon
1 (18.25 oz) butter flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
whipped cream or ice cream ~when just out of the oven (optional)

Stir together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture, sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake 350 for 1 hour to 1 hour 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream.

ENJOY!!!

(Recipe from: Rachell Robinson)