England 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 and 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!

Hearty Chicken Pasta

Ingredients:

• 6 boneless chicken breast halves
• 1/4 cup butter
• 1 package dry Italian salad dressing mix
• 1/2 cup white wine
• 1 can condensed mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta
• 1 package diced mushroom
• 1 red bell pepper, coarsely chopped
• Sea salt and fresh ground black pepper

Directions:

1. Preheat oven to 325º.
2. In a large saucepan, melt butter then add in red bell pepper and mushrooms. Add in dry salad dressing mixture and stir. Add in white wine and mushroom soup. Blend for 2 minutes and mix in cream cheese. Stir until smooth. Heat through but do not let boil. 
3. Arrange chicken breasts in a baking dish. Pour sauce mixture over the chicken. Bake for 1 hour.
4. Cook pasta in a large pot of salted water about 5 minutes until it is al dente. Drain pasta and serve sauce over pasta. Season with salt and pepper. 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.

White Chocolate Coconut Cookies

Ingredients: • 1 teaspoon baking powder • 1 teaspoon baking soda • 2 1/4 cups all-purpose flour • 1/2 teaspoon salt • 2 sticks butter, softened • 1/2 cup packed light brown sugar • 1 egg • 1 teaspoon vanilla extract • 1 cup quick cooking oats • 3/4 cup shredded coconut flakes For garnish: • 8 ounces white chocolate, melted • 3/4 cup toasted, shredded coconut flakes Directions: 1.Preheat oven to 350º. 2.In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes. 3.Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans. Bake for about 10 minutes or until the bottoms of the cookies are golden brown.  4.When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper-lined sheet pans to dry completely.