MAM'S MEALS

3 (6 1/2 ounce) cans minced clams package of bacon 1 cup finely chopped onion 1 cup finely diced celery 2 cups finely diced potatoes 3/4 cup butter or margarine 3/4 cup flour 4 cups half-and-half, warmed 1 tbsp. worcestshire sauce 1 chicken bouilion cube 1 teaspoon salt, to taste 1 dash pepper Cook bacon and cut up. Dice onion, celery and potatoes. In a medium saucepan, drain the juice from the clams; set the clams aside. Combine clam juice with the onions, celery and potatoes. Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes. In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth. I use milk though. Add the vegetables with their cooking liquid, clams, salt, bacon, worc. sauce, boulion cube, pepper to the pan. Stir well and ...

Can Flaky Grands Bag shredded cheddar Half cup milk Cubed ham or ground cooked sausage 5 eggs S&P Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350

Ingredients  Watch video tips and tricks Tea Biscuits E-Z Drop Biscuits Buttermilk Biscuits Sweet Corn Bread Irresistible Irish Soda Bread Sweet Cornbread Cake Chef John's Popovers Basic Biscuits JP's Big Daddy Biscuits Measuring All-Purpose Flour Types of Salt Original recipe makes  20 biscuits Change Servings 2 cups   all-purpose flour 4 teaspoons   baking powder 1 teaspoon   salt 1/2 cup   shortening 3/4 cup   milk Directions Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet. Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes. Bak...

Ingredients: ground beef bacon shredded cheese eggroll wrappers vegetable oil for frying (optional) Condiments Brown your ground beef and season it like you would do a hamburger. I seasoned mine with Creole seasoning, a few dashes of  worcestershire sauce. After done, I drained the grease and then added in bacon that I had already prepared and chopped into pieces.  Wet your eggroll wrapper and place it in front of you so it looks like a diamond rather than a square. You want the filling to go straight from corner to corner. Fill with ground beef and bacon mix and top with a nice heap of shredded cheese. Roll by taking the bottom corner and tucking it under the filling. Then bring in both sides and continue to roll. *Your wrapper needs to be wet so it will stick and not come apart when cooking. I deep fried mine for added crispiness but you can place in the oven at 325 until brown.

Caramel Apple Cheesecake Bars Ingredients Crust: 2 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 cup (2 sticks) butter, softened Cheesecake Filling: 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar, plus 2 tablespoons, divided 3 large eggs 1 1/2 teaspoons vanilla extract Apples: 3 Granny Smith apples, peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Streusel Topping: 1 cup firmly packed brown sugar 1 cup all-purpose flour 1/2 cup quick cooking oats 1/2 cup (1 stick) butter, softened Drizzle: 1/2 cup caramel topping for drizzling after baked Instructions Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at...

2 cups semisweet chocolate chips 10 Tbsp unsalted butter 4 large eggs 3/4 cup sugar 1 tsp vanilla extract 1/4 tsp  salt 1 cup all-purpose flour 10 oz mini peanut butter cups  Preheat oven to 350.  Line 12 muffin cups with foil liners. Melt semisweet chips and butter together in a large bowl in a microwave at 50% power for 1 minute; stir. Microwave another minute and stir again. Repeat until mixture is smooth; let cool slightly. Whisk eggs, sugar, vanilla and salt into the melted chocolate. Fold in flour just until incorporated. Add 3/4 of the peanut butter cups.   Fill prepared foil cups and top each with remaining peanut butter cups. Bake 35-40 minutes.  Use any kind of chips you want...mint at Christmas, butterscotch, etc...

1 pint fresh blueberries or 2 cups (10 oz.) frozen blueberries -- slightly thawed • 1 cup pineapple or orange juice • 1 container (8 oz.) lowfat vanilla yogurt • 2 teaspoon sugar Combine all ingredients in your blender and blend until smooth. .