2
(6-1/2-ounce) cans minced clams, with their juices
2
tablespoons unsalted butter (1/4 stick)
1 cup
small-dice yellow onion (about 1/2 medium onion)
1 medium
garlic clove, minced
1/4
teaspoon dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves
3
tablespoons all-purpose flour
2 cups
bottled clam juice
1 pound
russet potatoes (about 2 medium), peeled and cut into medium dice
1/3 cup
heavy cream
Salt + ground
black pepper
Set a
fine-mesh strainer over a medium bowl. Pour the clams through the strainer and
transfer them to a small bowl. Set the clams and strained juice aside.
Melt the
butter in a medium saucepan over medium heat. Add the onion and and cook,
stirring occasionally, until the fat has rendered from the bacon and the onion
has softened, about 8 minutes.
Add the
garlic and thyme and cook, stirring occasionally, until fragrant, about 1
minute. Sprinkle in the flour and cook, stirring occasionally, until the raw
flavor has cooked off, about 2 minutes.
While
stirring constantly, slowly add the reserved strained clam juice and bottled
clam juice. Bring to a boil, stirring occasionally and making sure to scrape
the bottom and sides of the pan. Reduce the heat to medium low, add the
potatoes, and bring to a simmer. Cook, stirring occasionally, until the
potatoes are knife tender, about 15 minutes.
Stir in the
cream and reserved clams and return to a simmer. Taste and season with salt and
pepper as needed.
Chipotle Corn Chowder – serves 3/4
1 medium onion,
chopped
2 tablespoons
fresh minced garlic (or to taste)
2 stalks celery,
finely chopped
3 cups chicken
broth
2 medium potatoes,
peeled and finely diced
1 red bell
pepper, seeded and chopped
3 cups canned
corn niblets (can use more, or use frozen corn kernels)
1⁄2 cup whipping cream (can use up to 3/4 cup)
1⁄2 chipotle pepper, minced (in adobo sauce)
***half-and-half
cream or milk
salt and pepper
cayenne pepper
(optional)
---->In a saucepan add in the chopped onion, garlic and celery; saute for about 5
minutes.
---->Add in chicken
broth and diced potatoes; bring to a boil, cover and simmer for about 10-12
minutes or until potatoes are slightly tender.
------>Add in red bell
pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for
10 minutes, or until veggies are soft.
---->Season with salt
and pepper to taste (for even more spice season with cayenne).
***If the chowder
is too thick, adjust with up to 1/4 cup half and half cream or milk and just
reheat slightly.
Makes (3) Banana
mini-loaves (great for gifts)
3/4
cup sugar
1/2
cup Land O Lakes® Butter softened
2
large Land O Lakes® Eggs
2
medium (1 cup) bananas, mashed
1/2
teaspoon vanilla
1
1/2 cups all-purpose flour
1
cup semi-sweet chocolate chips
1/2
teaspoon baking soda
1/2
teaspoon salt
STEP
1
Heat
oven to 350°F. Grease and flour 3 (5 3/4 x 3-inch) mini loaf pans; set aside.
STEP
2
Combine
sugar and butter in bowl. Beat at medium speed, scraping bowl often, until
creamy. Add eggs; continue beating until well mixed. Add bananas and vanilla;
beat at low speed until well mixed. Stir in all remaining ingredients.
STEP
3
Spoon
batter into prepared pans. Bake 33-38 minutes or until toothpick inserted in
center comes out clean. Let stand 5 minutes; remove from pans. Cool completely.
STEP
4
Wrap
each in plastic food wrap. Store refrigerated
Caramel Greek Yogurt Cheesecake Bites - Serves : 24 ** also great for gifts
Ingredients
8 PC “Eat the Middle First” Cookies
1 tbsp (15
mL) all-purpose flour
1-½ tsp (7
mL) granulated sugar
1 tub (250
g) PC Caramel Spreadable Greek
Yogurt Cream Cheese Product
1 egg
24 PC The Decadent Semi-Sweet Chocolate Chips
24
toasted pecan halves
Instructions
Preheat
oven to 325°F (160°C). Line 24 mini muffin cup pan with foil liners.
In mini
food processor, process cookies to fine crumbs. Place 1 tsp (5 mL) crumbs into
each muffin cup. Using handle of wooden spoon, gently press crumbs together
into bottom of cup. Bake in centre of oven for 5 minutes. Cool on rack for 10
minutes.
Cherry
Almond Chocolate Clusters * 12 clusters ALso great for gifts
1 cup toasted almonds, coarsely chopped
½ cup dried cherries, coarsely chopped
6 ounces dark chocolate, finely chopped
Instructions
In a medium bowl, toss together the almonds and the
cherries. Line a baking sheet with waxed paper.
Melt half the chocolate in the top of a double boiler over
slightly simmering water, over the lowest possible heat, stirring frequently.
Make sure the water is not touching the top pan. Remove the double boiler from
the heat and stir in the rest of the chocolate. Remove the top pan with the
chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace
the simmering water in the bottom pan with warm tap water. Put the pan of
melted chocolate on top of the warm water. This will keep the chocolate at the
right temperature while you make the clusters.
Stir the fruit-nut mixture into the chocolate. Spoon out
heaping tablespoon-sized clusters of the chocolate mixture onto the baking
sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes.
Store and serve at room temperature
Chocolate Dipped Almond
Fingers – 3 dozen
2
cups slivered almonds
1
cup unsalted butter, softened
½
cup granulated sugar
1
tablespoon whole milk
1
teaspoon vanilla extract
¼
teaspoon salt
2
cups all-purpose flour
1
cup semi-sweet chocolate morsels
2
tablespoons vegetable shortening
In a large dry sauté
pan,
toast almond slivers over medium heat until lightly browned. Cool to room
temperature.
In
the bowl of a stand mixer, cream butter with sugar until light and fluffy,
about 2-3 minutes.
Add
milk, vanilla and salt and mix to incorporate.
Add
flour with mixer running on low and mix just until incorporated.
Stir
in toasted cooled almonds by hand.
Divide
the dough into three one inch wide logs, about ten inches long.
Wrap
each log tightly with plastic and refrigerate for up to an hour to firm up the
dough.
Preheat
oven to 350 degrees F.
Cut
each log into 12 slices then roll each piece into short finger sized pieces and
place on parchment lined cookie sheets, 18 per pan.
Bake
until just slightly golden brown, about 15-20 minutes depending on your oven,
turning halfway. Ours took 18 minutes per pan.
Remove
from oven and slide parchment onto a wire rack to cool completely. They will
firm up as they cool.
While
cookies are cooling place a small sauce pan of water on to boil then turn off
burner.
Place
a bowl over the pan of water and add the chocolate and shortening. Stir with a
wooden spoon until completely melted.
Dip
the top and sides of each cookie half way up the cookie then place on a wire
rack that is sitting over a piece of parchment paper.
Once
the chocolate is set, move them to a serving dish.
