Clam Chowder

Ingredients:

• 1/2 cup butter
• 1 1/2 large onion, chopped
• 6 slices of bacon, diced
• 3/4 cup all-purpose flour
• 3 cans of clams
• 4 cans of chicken broth
• 1 pound white boiling potatoes, chopped
• 3 cups half-and-half cream
• salt and pepper

Directions:

1. Melt butter in a stock pot over medium heat. Add chopped onions and diced bacon then saute until clear. Stir in flour and cook over low heat, stirring frequently for 4 minutes. Set aside to cool.
2. In a separate pot, bring clams and chicken broth to a boil. Reduce heat and simmer for 15 minutes.
3. In a small saucepan, cover potatoes with water. Bring to a boil and cook until potatoes are tender which is about 15 minutes. Drain and set aside.
4. Pour hot clam stock into butter & flour mixture and stir constantly. Bring to a boil, reduce heat, and add cooked potatoes. Add half-and-half. Season with salt and pepper. Heat through but do not boil.

Almond Blueberry Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 stick butter
• 1 1/2 cup sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon almond extract
• 1/2 cup chopped almonds
• 1 cup fresh blueberries

Directions:

1. Combine flour, baking powder, and sea salt in a medium bowl.
2. In another medium bowl, cream together butter and sugar. Beat egg into mixture then add milk and almond extract.
3. Combine and stir the dry mixture into the wet mixture. Fold in the almonds and blueberries. Put the dough into the fridge for 30 minutes.
4. Preheat oven to 375º. Drop cookies on to baking sheet and bake until golden brown around the edges which is approximately 15 minutes. Enjoy!

Candied Walnuts

Ingredients:

• 1 pound walnut halves
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 1/4 sea salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350º. Spread walnuts over a baking sheet. Roast for approximately 8 to 10 minutes or until walnuts start to turn brown.
2. Stir sugar, cinnamon, sea salt, and milk together in a medium saucepan. Cook over medium-high heat for 8 minutes.  Remove from heat and stir in vanilla immediately.
3. Combine walnuts with the syrup mixture. Stir and coat very well. Spoon nuts onto a sheet of waxed paper and separate nuts with a fork. Store in an airtight container after walnuts are completely cool.

Strawberry Romaine Salad

Ingredients:

• 1 bag of romain lettuce, dried and chopped
• 1 bag of spinach, dried and chopped
• 1 pint of fresh strawberries, sliced
• 1/2 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1 tablespoon of sugar
• 1/4 cup milk
• handful of raisins

Directions:

1. In a large salad bowl, combine the romaine, spinach, and strawberries.
2. In a jar with a tight fitting lid, combine mayonnaise, vinegar, sugar, and milk. Shake well and pour the dressing over salad. Sprinkle with a handful of raisins!

German Nougat Balls

Ingredients:

• 4 ounces semi-sweet chocolate chunks
• 1 cup confectioners' sugar
• 1 1/2 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1 tablespoon strong brewed coffee
• 1 tablespoon rum
• 1 cup ground hazelnuts

Directions:

1. Melt the chocolate in the top of a double boiler over simmering water, stirring frequently with a rubber spatula. Remove the bowl from the heat until chocolate is melted.
2. In a separate bowl, combine the confectioner's sugar and cocoa powder. Mix in the vanilla, coffee, rum, and nuts. The mixture should be fairly thick. Add more rum if necessary.
3. Allow the mixture to cool then shape the mixture into 1/2 inch diameter balls. Dip the balls into the melted chocolate. Chill until firm.