Potato Soup

This recipe is a childhood go too. It is so versatile and perfect for a cool fall day!

Original recipe -Bratten's Clam Chowder-

1 cup finely chopped onions

1 cup finely chopped celery (usually I just add 1 stalk)

2 cups finely chopped, peeled potatoes

2 cans or 1lb minced clams

3/4 cup butter

3/4 cup flour

1 qt half & half

Salt and pepper to taste

2 T red wine vinegar

In a large soup pot place all chopped veggies. Drain clam juice over then add water to just cover veggies. Bring to a boil to cook until tender. 

Meanwhile in a 2 qt saucepan melt butter, add flour and slowly whisk in half & half. Stir constantly until thick. Season with salt and pepper. 

After veggies are cooked stir in butter/flour mixture. Add clams and vinegar. Heat through. 

OPTIONS:

I am NOT a clam girl!! So instead of ham a lot of times I just omit them and add chopped ham instead.

I like to add chopped carrots with the potatoes. I use half a bag of mini carrots or 4 Tbs of dehydrated carrots. 

I also add half a bag of frozen peas to the cooked veggies, before I add the roux.

I use whatever kind of milk I have in the fridge.

The Ottley Version- Cheese Soup-

To the roux add 4-8 oz of Velveeta cheese, until melted thoroughly. 

Blueberry Muffins

I use this recipe from a bag of flour to make delicious homemade blueberry muffins. 

2 cups flour

1 Tbs baking powder

1/2 tsp salt 

1/2 tsp cinnamon

1/4 tsp nutmeg (I omit this from time to time)

Mix above in a large bowl. In a separate bowl combine the following mixing well:

2 eggs

1 cup buttermilk

3/4 cup sugar

1/2 cup vegetable oil

11/2 tsp vanilla 

Combine dry and wet ingredients until incorporated but do not over mix. Fold in 1 3/4 cup frozen or fresh blueberries. Spoon into lined or greased muffin tin, sprinkle each muffin with sugar and bake at 400 for 15-20 minutes. 

Rolo Peanut Butter Cookies

This sweet treat is one of my husband's favorites. What's not to love? It has a peanut butter cookie wrapped around a Rolo candy then baked. When you take a bite the chewy cookie is perfectly complimented with a creamy, gooey center of melted chocolate and caramel from the Rolo!

Cream together:

1/2 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg

when mixed until creamy add:
1 1/4 cup flour
1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp salt

The dough will ball up around the mixer paddle when its done. unwrap a bag of Rolo candy and set a side. Take about 11/2 tbs of dough, place a Rolo in the center and pinch the dough up around the candy, then roll between your hands to make a ball. Place 1/2 cup of white sugar in a bowl and roll the ball in it then place on a greased cookie sheet. Bake the cookies for 10-12 minutes at 375*.

Slow cooker Corned Beef and Cabage

This recipe is an easy way to prepare a traditional entree for St. Patrick's Day.
We always serve this with the Gentry Green Jello salad and a batch of Rainbow Cupcakes for dessert.

Ingredients

4 cups hot water
2 tbsp. cider vinegar
2 tbsp. sugar
1/2 tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges

Directions

1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Add the contents of the seasoning packet that came with the corned beef. Scatter the potatoes over the top and along the sides.
2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.
Recipe originally came from Family Fin Magazine. http://www.babycenter.com/210_slow-cooker-corned-beef-and-cabbage-crockpot_3548.bc

Sweet and Sour Meatballs

This weeknight meal is a favorite of our children. It can be prepared to be frozen and baked when needed or with a little help from the kids can be prepared to bake in only a few minutes.

1 lb ground beef
1/2 cup oats
1 egg slightly beaten
1/3 cup finely chopped onion
3/4 tsp salt
Dash of pepper
1 tsp Worcestershire
1/3 cup milk

Mix well and form into 2" balls. I use a 2 tbls scooper, place single layer in a greased casserole dish. Make sauce to pour over top.

1/2 cup brown sugar
1/4 cup vinegar
1 tsp prepared mustard
1 1/4 cup BBQ sauce
1 tsp worcestershire

Combine all and blend thoroughly. Heat for 2 minutes in microwave or on stove top. Pour on top of meatballs. Bake uncovered 30-40 minutes at 350.

Serve over rice.

Lemon Cake

This is an all time Gentry favorite! Wether you make it in a 9x13 cake pan or a big cookie sheet it is light and refreshing.

1 Lemon cake mix
1 pkg instant lemon pudding
1 cup oil
6 eggs
1 1/4 cup water

Mix all ingredients together, pour into a greased pan. Bake at 350 for 20-35 minutes. While cake is baking mix up glaze.

2 cups powdered sugar
1/4 cup lemon juice
Yellow food coloring*

Remove cake from oven and poke with a fork. Pour glaze on warm cake.

Sloppy Joes

This recipe comes for the Ottley side of our family. This is a great go to meal for a large group just double or triple the batch pop it in your crockpot and your good to go!

1 1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced

Brown these ingredients, in the meantime combine the following ingredients in a crockpot, you may want to line it with a Reynolds brand crockpot liner for easier clean up.

3/4 cup ketchup
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup water
1-2 Tbls brown sugar
2 Tbls prepared mustard
2 Tbls vinegar
2 Tbls worcestershire sauce
1 1/2 tsp chili powder

Set crockpot on low and cook 6-8 hours or 3-4 on high. Serve on hamburger buns. We like to put sliced cheese on our sandwiches for an extra special treat.