Category Archives: American Cuisine

American or New Cuisine


Cherry Cheesecake Brownies

Wow, talk about a flavor explosion!! The cherry, creamy cheesecake and rich chocolate flavors unite and explode in these cherry cheesecake brownies. So easy since part of the recipe is from a premixed box brownie. The 9×13 tray easily serves a crowd and freezes well.

Cherry cheesecake brownies
Cherry cheesecake brownies


One 18oz-20oz boxed brownie mix
1/2 cup vegetable oil
3 eggs, lightly beaten
1/4 cup water
1 TSP instant espresso powder
1 TSP vanilla extract, I prefer vanilla paste
Mix the above together and beat for 2 minutes.
Spread the batter in a 9×13 greased baking pan and set aside.

Cherry cheesecake brownies raw
Cherry cheesecake brownies raw

One 8oz cream cheese, at room temp
5 TBLS unsalted butter, at room temp
1/4 cup sugar
2 eggs, lightly beaten
2 TBLS flour
1 TSP vanilla extract
One 21oz can of cherry pie filling
Preheat the oven to 350.
Mix the above except cherry filling, until fluffy. Drop tablespoons full into the pan of brownies and use a knife to gently cut through the batter to pull the cream cheese into a marbled pattern.
Spoon tablespoons of cherry filling on top of the cream cheese/brownie pan about 1 inch apart.
Bake 50-60 minutes until a toothpick inserted comes out clean.
Cool for an hour before cutting into squares.



Pork Chops with Apple Stuffing

This Pork Chops with Apple Stuffing recipe is tasty and easily serves a crowd.
Another option is to use the stuffing and roll it up in chicken or turkey thin sliced cutlets.

Pork Chops with Apple Stuffing
Pork Chops with Apple Stuffing

1 TBLS chopped onion
1/4 cup butter, unsalted
2 cups soft bread cubes
1 cup finely chopped apple
1/4 cup finely chopped celery
2 TSP minced fresh parsley
1/2 TSP ground sage
1/2 TSP salt, divided
4 bone-in pork loin chops,1-1/2 inches thick
Dash of pepper
1 TBLS vegetable oil

In a small frying pan, saute onion and celery in butter until tender. Remove from the heat; add the bread cubes, apples, sage, parsley and 1/4 teaspoon salt and mix well.
Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.
In a large frying pan, brown the chops on both sides in oil. Place in an ungreased large baking dish, I use my corning ware covered dish. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Broccoli Cranberry Slaw

This Broccoli Cranberry Slaw is a great summertime side dish. It easily compliments many dishes. Many supermarkets have the slaw mix already shredded and bagged, ready to go.

Broccoli cranberry slaw
Broccoli cranberry slaw

2 cups shredded broccoli stems
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/4 cup sliced almonds
1/2 cup dried cranberries
1 TSP celery seeds
1 cup vanilla Greek yogurt
1-2 TBLS milk

Combine the ingredients together with one tablespoon of milk. Mix thoroughly.
Add the second tablespoon of milk if you like it a little less creamy.
Refrigerate for 1-2 hours before serving.

Classic Chicken Salad

This Classic Chicken Salad recipe has minimal ingredients allowing the chicken flavor to be the focus. Serve it over salad greens, on bread or stuffed in an avocado or a hollowed tomato!
If you like you can add sliced almonds, walnuts, grapes or anything else.

Classic chicken salad
Classic chicken salad

2 cups cooked chicken, skin removed, cubed or shredded, any mix of white or dark meat (for quick and easy  buy a roasted chicken)
1/2 cup celery, rough or finely chopped
1 TBLS onion or scallion, finely chopped
1/2 to 1 cup mayo, use depends on your preference
Salt & pepper to taste

Mix the chicken with all other ingredients.
Chill and serve.

Zucchini Bread/Muffins

This Zucchini bread or muffin recipe is so moist and flavorful. This time of year we have an abundance of squash and this is a perfect way to use them. This bread freezes well too.

Zucchini bread
Zucchini bread

3 eggs
2 cups sugar
1 cup canola oil, can be part olive oil
2 cups grated raw zucchini, with skin
3 TSP vanilla
3 cups unbleached flour
1 TSP salt
1 TSP baking soda
1/2 TSP baking powder
3 TSP ground cinnamon
1 cup coarsely chopped walnuts

Preheat the oven to 350.
Beat the eggs until light and fluffy. Add the sugar, oil, zucchini and vanilla, mix for 1 minute. Combine the flour, salt, baking soda, baking powder and cinnamon. Add to the egg mixture and mix until combined.  Add the nuts.
Pour mixture into two greased 9x5x3″ loaf pans.
Bake for 50-60 minutes until toothpick comes out clean.

Lemonade Iced Tea

This refreshing Lemonade Iced Tea is similar to an Arnold Palmer but has more flavors and the adult version has a special kick!
A great pitcher beverage for a cookout crowd.

Lemonade Iced Tea
Lemonade Iced Tea

3 cups boiling water
1/2 cup sugar or use an equal measure of Splenda/Stevia
2 large family size tea bags or 5 reg size (I like Tetleys Iced Tea Blend)
6 mint leaves
3 cups cold water
6oz can of frozen lemonade
4 slices of each; orange, lemon and lime
6 maraschino cherries
***adult version add 1 cup of bourbon or spiced dark rum

Boil the 3 cups of water and remove from the heat. Add the sugar and stir until melted. Add the tea bags and mint and set aside for 30 minutes.
Remove the bags and add the lemonade, stir until melted. Pour into a large pitcher, add the fruit and chill.
Serve over ice in a tall glass.

Maine Style Lobster Bake

Some of the best tasting lobster is from Maine and the northeastern states. The waters up there are so cold even through the summer months that it has a profound effect on the lobster meat taste. SOOO sweet and succulent, even without dipping in butter. Try my Maine Style lobster bake combo but don’t hesitate to put your own together; adding clams, mussels or shrimp into the mix.
In Maine its common to also serve this meal with a big square cut of blueberry cake. See my recipe for Blueberry Muffin/Cake.

Maine style Lobster bake

Maine style Lobster bake

4 x 1.25-1.5LB Maine style lobsters alive and kicking
1/2 LB unsalted butter
1 lemon, cut into wedges
1 Kielbasa sausage ring, cut into 4 pieces
4 ears of fresh corn
4 baking potatoes
Sour cream & chives for topping the potatoes
4 lobster cracking utensils
4 picks if you have them. The nut cracking sets work well for this too.
4 seafood forks if you have them

Wash the potatoes and either wrap them in foil or oil them and dust with kosher salt and bake until tender about 1 to 1.5 hours at 375.
Place the butter in a pot and heat gently then cool it a bit and spoon off the solids, making clarified butter. Don’t worry if you don’t spoon it all off, its still just as good. Keep the pot on warm until you are ready to use the butter.
Peel and clean the corn and place it in a covered microwaveable dish with about 1″ of water. Microwave for about 7-8 minutes when the lobsters are just about half done.
In a large covered pot big enough to fit the lobsters place about 3 ” of water. Bring to a boil and add the kielbasa and top with the lobsters. Cover them and watch the pot because it will foam up and spill over so you’ll have to remove the lid every so often. Boil/steam them for about 12 mins until the lobsters are completely red and the meat inside will turn from translucent to white and firm but not rubbery. DO NOT over cook the lobsters or the meat will be like trying to eat rubber bands. If in doubt better to under cook than over cook. You can test the lobsters by sticking a fork into the under belly at the top of the tail where it meets the body and slightly pull it apart. If the meat is white they are done.
Place a in a large plate or serving platter; a lobster, lemon wedge, ear of corn, baked potato topped with sour cream, chives or whatever you like, a piece of kielbasa and a cup of melted butter.

** make this more health friendly and omit the butter and use fat free sour cream.

Vanilla Sauce

This Vanilla Sauce only takes a few minutes to prepare and gives a finishing touch served over bread puddings and other starch or fruit based desserts.

Vanilla sauce
Vanilla sauce

1/2 cup sugar
1 TBLS corn starch
1 cup boiling water
2 TBLS unsalted butter
2 TBLS heavy cream
1 TSP vanilla extract
dash of salt

In a small sauce pan combine the sugar and corn starch. Stir in the boiling water. Simmer for a few minutes until it thickens.
Remove from heat and add butter, cream, vanilla and salt stirring until combined. Serve warm over your favorite dessert.

American Coastal Dinner

I’ve always enjoyed making and attending themed dinners. I recently had some visitors from Europe. I wanted to make them a very American meal. Something they wouldn’t be likely to have in their native country. The menu I planned is an American Coastal Dinner and all the recipes are listed in the pantry recipe list.

American coastal dinner
American coastal dinner
Creamy Apple raisin slaw
Creamy Apple raisin slaw

*New England Clam Chowder.
*Baked Maryland Style Crab Cakes on a Brioche bun for extra      richness w/ Aoli sauce on the side.
*Creamy Apple Raisin Slaw.
*Baked Sweet Potato Waffle Fries(these I bought).
*Apple Pie a la mode for dessert.

Buttermilk Fried Chicken

Buttermilk fried chicken recipe is finger lickin good !!  The buttermilk makes all the chicken pieces moist and tender. Marinate the chicken in the buttermilk for at least 6 hours and up to 2 days refrigerated. There are many many recipes for fried chicken but this one is my favorite.

homemade Buttermilk Fried Chicken
homemade Buttermilk Fried Chicken


2 cups buttermilk
3 eggs, beaten
8-12 pieces of chicken with skin and bones; breasts (if they are lrg cut them in half), thighs, legs and wings
3 cups all purpose flour
Coarse salt
1 and 1/2 TSP Cayenne pepper
Dash of Paprika
3 cups canola oil mixed with 1 cup peanut oil

Marinate the chicken AT LEAST 6 HOURS TO TWO DAYS BEFORE. In a gallon size resealable plastic bag combine the buttermilk, 1/2 TBLS salt, 1/2 TSP cayenne pepper. Use two bags if you need to, just split the milk mixture in two. Refrigerate.
Heat the oils in a large iron fry pan or in a deep fryer to 350. Use a deep-fry thermometer if you can or test the heated oil by putting a pinch of flour into it and if it sizzles its ready.
In a large bowl combine the flour, remaining 1 TSP cayenne pepper, 1 TBLS salt and paprika. Dredge the chicken pieces one at a time into the flour and then into the beaten eggs and then into the flour again. Shake off any excess. Carefully add the chicken pieces into the hot oil leaving some room around them to cook. Turning them about every 10 minutes until they are golden brown and the juices run clear, about 175 degrees. Place cooked chicken on a rack to drain. Repeat this 2-3 times more until all the chicken is cooked.

**use all wing pieces to make a great appetizer

Sour Cream Pound Cake

This Sour Cream Pound Cake recipe is flavorful and moist.
I served it topped with whipped cream, strawberry sauce and fresh mixed berries. Ice cream works well too.

Sour cream pound cake
Sour cream pound cake

1 cup sugar
1 cup unsalted butter, softened
1 cup sour cream
3 eggs
1/2 TSP vanilla
2 cups all purpose flour, I use unbleached
1 TSP baking powder
1 TSP baking soda
1/2 TSP salt

Heat oven to 350. Cream the sugar and butter. Add the sour cream, eggs and vanilla and mix well. Mix together the dry ingredients and add slowly to the creamed mixture and blend until smooth. Grease and flour a 12 cup bundt pan and bake for 50-60 minutes until a toothpick comes out clean or bake in a loaf pan, pictured.
Adjust the baking time accordingly by testing the loaves with a toothpick.

Corned Beef Dinner

This is the classic dinner served in celebration of St. Patrick’s Day. Many tell me its not made in Ireland that it’s an American tradition.
Whoever makes it doesn’t affect the taste. It’s flavorful, easy to make and crock pot friendly.

Corned beef
Corned beef dinner

Make my Irish Soda Bread recipe too and you’ll have a real crowd pleasing dinner!!

3-5LB corned beef with the seasoning packet included, I like the brisket cut. It will shrink and lose about 1/3 it’s weight when cooked so keep that in mind for your portions needed
1- 2 heads fresh cabbage, each cut into 8 wedges
6-8 med size red potatoes, leave the skin on or peel them
4 Carrots, cut into 2″ pieces

The amounts of ingredients for this dish can vary to whatever you need to cook; more meat or more vegetables won’t change the cooking method.
Rinse the corned beef and place it with the seasoning packet in a stock pot or crock pot big enough to fit all of the ingredients. Cover with potatoes, carrots and then the cabbage wedges.  Fill the pot with enough water to cover about half the cabbage. Simmer on low for about 3 hours or until the meat is fork tender.  Let the meat sit at room temperature for about 20 minutes before slicing.  Serve with a good whole grain mustard, a crusty rye bread and my Irish Soda bread.


Split Pea Soup with Ham

I always make this Split Pea Soup after a holiday when I served ham. The ham bone gives so much flavor to the soup and the pieces of ham get shredded off to compliment the peas. You can use a sliced ham steak or something similar if you don’t have a ham bone. Finished with a little light cream gives this soup a full body taste. Make extra as it freezes very well. Serve with croutons on top if you like.

Split pea soup
Split pea soup

1 LB bag of dried green split peas, rinsed
2 stalks of celery, minced fine (I use my processor)
2-3 carrots, minced fine
2 med onions, minced fine
2 bay leaves
32oz unsalted or low sodium chicken stock
2 cups of water
Ham bone with some ham left on it or a ham steak
pepper to taste ( add salt at the end after tasting, sometimes the ham has plenty)
Finish with a 1/2 cup light or heavy cream

In a large stock pot or crock pot, rinse and drain the peas. Add all the ingredients except the cream and bring to a boil. Stir and lower to a simmer covered for about 2 hours then uncover until the peas are soft and the soup begins to thicken. Stir in the cream at the very end and simmer just a few minutes and serve.

**Omit the ham and lower the cream to make it truly health friendly

Ice Box Cake

You would probably need to be 50+ years old to remember this pudding creation!
Ice Box Cake is fun to do with children since it does not require baking. The traditional flavor was chocolate but you can be creative and use any flavor of cook n serve pudding you like. Please do NOT use instant pudding. It doesn’t hold up well and doesn’t taste the same.

Ice box cake
Ice box cake

2 boxes chocolate cook n serve pudding(3.4oz each)
1 box original graham crackers
Whipped cream for garnish

Cook the pudding according to the box directions using a sauce pan or the microwave directions.
When cooked pour a layer of pudding into an 8×8 covered dish. Place a layer of graham cracker on top, break some of the pieces to cover the top completely. Repeat the layering, ending with pudding on the top. If you have an extra piece of graham cracker crumble it and sprinkle it on the top. Let stand for about an hour then cover and refrigerate. Serve cold with whipped cream.

Creamy Shrimp and Grits

There are many varieties of shrimp and grits;
Charleston, Low Country, Georgia.
I like this creamy style the best.

Shrimp and grits
Shrimp and grits

1 cup yellow grits (not instant)
1/2 cup grated sharp white cheddar
1 TBLS unsalted butter
1/2 red bell pepper, diced
1/4 cup heavy cream
Salt and pepper

1/2 cup 1/3″ small cubes of tasso, andouille sausage, or bacon
1 TBLS vegetable oil (optional)
3 garlic cloves, sliced
2 TBLS butter
16 raw large shrimp (about 1 pound), peeled, deveined
1/2 cup low-salt chicken stock
1/4 cup heavy cream
1 TSP paprika
2 TBLS chopped fresh chives

For grits:
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 45 minute to 1 hour. Stir in cheese, butter, and bell pepper, then cream. Season with salt and pepper. Keep warm.
For shrimp:
Heat a large heavy skillet over medium heat. Add tasso or whatever sausage/bacon you choose. Saute until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and butter; stir until butter melts. Add shrimp and paprika. When garlic begins to brown, add the chicken stock and 1/4 cup of heavy cream. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
Put a portion of grits in the center of a bowl and pour the shrimp mixture around the grits.
Sprinkle with chopped chives and serve.

Apple Pie

When making an apple pie you want to enhance the apple flavor not overpower them. This recipe is easy and comes out perfect every time. You’ll be surprised how good the store bought crust tastes.
If you would like to make the crust from scratch see the “Perfect Pie Crust” recipe listed in the pantry.

apple pie sliced
apple pie

8 baking apples; pipin, winesap or granny smith are the most common
1 box of refrigerated rolled pie crusts (I prefer the Immaculate brand), room temp
1 TBLS flour
1/4 cup sugar
2 dashes of ground nutmeg
2 TSP ground cinnamon
a splash of vanilla
1 TBLS large crystal sugar for topping
1 egg white, whisked
10″ pie pan

apple pie raw
apple pie raw

Roll out slightly one of the pie crusts in between two pieces of waxed paper. Press the crust into the pie pan. Peel and core the apples and slice them into 1/4″ slices, placed in a large mixing bowl. Add all the ingredients except the large crystal sugar and the egg white. Mix thoroughly. Place the apple mixture in the pie pan and layer it mounding in the middle. Roll out the other crust and make a few cuts in the top to vent the pie shell top. Place the top on the apples and seal the crusts together pressing them together and rolling them under to the pie pan rim. Pinch the crust edge all around the pie pan. Brush the crust with the beaten egg white and sprinkle the large crystal sugar on the top. Bake at 350 for about 45 minutes.

Roasted Turkey and Sage Stuffing

This Roasted Turkey and Sage Stuffing is a special edition post to the pantry.

roasted turkey
roasted turkey

Roasting a turkey is all about keeping it moist. Years ago you heard of people roasting in a paper bag. Now we have less flammable alternatives, like browning bags made for oven temps.
My recipe for both is basic and you can certainly add different spices as you please.

Turkey, any size, fresh or frozen, defrosted
One pkg Reynolds turkey size browning bags
Bell’s Seasoning (it’s the little yellow box with the turkey on it)
Ground sage
1/2 stick of butter
2 carrots peeled and cut into 3 pcs.
2 celery stalks, cut into 3 pcs.
1 large onion, quartered

Wash the turkey and smooth the butter under the breast skin and all over the turkey skin too. Liberally sprinkle the sage and Bell’s seasoning all over the turkey. If you are going to stuff the turkey do it now. If you stuff the turkey then tie the legs together. You can add a meat thermometer to the breast area if you wish. Turkey needs to be 180 degrees when done. Prepare the oven bag according to the directions. Place the turkey in the bag.
Place the cut veggies all around the turkey. Close the bag as directed on the browning bag box. Roast according to the time and temperature indicated on the browning bag box and your size turkey. Once the turkey is done let it sit for about an hour before carving.

The Basic Stuffing;
2 Bags bread cubes, unseasoned
1 TBLS Bell’s Seasoning
1 TBLS ground sage
1 large onion, minced
3 stalks celery, cut fine
1 stick of butter
4 cups low sodium chicken broth
2 eggs, beaten


** you can add a few tablespoons of cooked ground sausage or chopped cooked mushrooms etc..**

Saute the veggies in the butter until soft but not brown. Place the broth in a pot and heat. Add the sauteed veggies, seasonings and the bread cubes to the pot. Mix together and then add the beaten egg. Mixing it thoroughly. Place stuffing in the turkey loosely or bake in a covered pan that has been greased. Bake in the covered pan for about 30 minutes at 350.

** change the butter in the stuffing to oil to make this health friendly

Pumpkin Pie

This pumpkin pie recipe is extra easy if you use a refrigerated rolled pie crust.

pumpkin pie slice
pumpkin pie slice

It comes out perfect every time.

Pumpkin pie
Pumpkin pie

Two 15oz cans of pure plain pumpkin
1 1/2 cups of sugar
1 TSP salt
2 Tsp ground cinnamon
1 TSP ground ginger
1/2 TSP ground cloves
4 large eggs
Two 12oz cans of whole evaporated milk
1 refrigerated rolled pie crust
3 strips of foil

Have the pie crust at room temperature. Mix all ingredients together until blended. Roll the pie crust out slightly. Press the pie crust into a 10″ pie plate and form the edges by pinching the crust between your fingers. Pour the mixture into the pie crust filling just below the crust edge. Place on a cookie sheet. Bake at 425 for 15 minutes then reduce the temp to 350 and bake for 40-50 minutes more until the center is puffed and a knife comes out clean. Cool and serve with fresh whipped heavy cream.

Mashed Cauliflower

Want to make a tasty vegetable side a different way. Use a head of steamed cauliflower to mash instead of mashed potatoes. Mashed cauliflower is tasty and can be serve mashed or mashed then baked with a topping. Great for a holiday meal.

Mashed cauliflower
Mashed cauliflower

One head cauliflower steamed to soft
4 TBLS butter
1/4 to 1/2 cup milk or cream
Salt & pepper to taste


Mash or whip with a hand mixer all together adding the milk/cream to your desired consistency.
Other variations;
*Spread into a baking dish and dust the top with Italian breadcrumbs and grated Parmesan cheese and bake 375 for 10-15 minutes.
*Add chopped chives to the mashed cauliflower.
*Add a few TBLS of sour cream when mashing.

**use low fat milk to make it more health friendly

Have a pumpkin you’d like to do something with ??

My friend Tammy gave me this idea. Cut the pumpkin in half. Take out the seeds and stringy part. Rub a little olive oil over the skin and place cut side down on a lipped baking pan. Bake at 350 for about 30-45 minutes. Using an oven mitt gently pinch and pull the skin and it will come right off leaving the pumpkin pulp. Use the pumpkin for a soup or to make a pie or as a side dish with butter, brown sugar and cinnamon!! So tasty and no peeling and cutting the hard pumpkin shell.

Vegetable Mosaic Casserole

I’ve made this Vegetable casserole dish a few times when the veggie’s are fresh from the garden. It serves a crowd and it’s a great compliment to any main course.

Vegetable casserole
Vegetable casserole

4 large sweet onions, sliced thin
2 heads of fennel (anise), stems removed, the bulb cut into thin slices and the feathery green tops reserved
3 small zucchini, cut on the diagonal
2 garlic cloves, mashed
1 TBLS fresh oregano, chopped
1 TBLS fresh rosemary, chopped
1/4 cup apple cider vinegar
1/4 cup water
6 ripe plum tomatoes, sliced thick
2 small eggplants, the Japanese type will work
1/3 cup extra virgin olive oil
1/2 TSP salt
Pepper to taste

Place the onions and fennel in a large frying pan, add 1/2 of the salt, some pepper, vinegar and the water. Saute on high stirring a scraping the pan until they are soft and slightly browned. Place the cooked onions and fennel on the bottom of a large casserole dish. Line the top with the zucchini, eggplant and tomatoes, standing them up in a line alternating the colors as the picture shows. Mix the oil with the oregano, rosemary, garlic and balance of the salt. Pour over the casserole and bake at 375 for about 25 minutes, until veggies are all tender. Garnish with the fennel-anise ferns when serving.

New England Clam Chowder

This New England Clam Chowder is so creamy and rich. Perfect for the Fall-Winter weather to warm the tummy!  Here is a simple version, but feel free to add minced cooked bacon for a smokey flavor or use fresh clams if you like. The possibilities are endless.

clam chowder
clam chowder

Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, peeled and cubed
1 1/2cups heavy cream
1/2 cup whole milk
2 TBLS of celery sliced thin
4 TBLS butter
4 TBLS onion, minced
3 sprigs of fresh thyme
1 bay leaf
Salt and pepper to taste

Boil the potatoes until just turning soft, drain and set aside. In a pot melt the butter and saute the onion and celery until soft. Add the cream and milk. Bring to a light simmer for about 15 minutes.
Drain and separate the canned clam juice from the clam pieces. Add the clam juice to your desired thickness into the cream, onion and celery. Add all the other ingredients, except the clam pieces into the pot. Simmer covered on low for about 10 minutes. Add the clams and stir. Remove the thyme and bay leaf. Serve with crackers.

Manhattan Clam Chowder

The Manhattan clam chowder is perfect for freezing. It only takes 30 minutes to prepare.

Manhattan clam chowder
Manhattan clam chowder

Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, cubed
1/2 green pepper, diced
One 14.5oz can stewed tomatoes, rough chopped
2 TBLS of celery sliced thin
1 bottle of clam juice

Drain the canned clams juice into a pot and set aside the clam pieces. Place all the other ingredients into the pot except the bottled clam juice.   Add as much of the bottled clam juice as you like to your desired thickness. Simmer covered on low for about 25 minutes. Add the clams and stir. Serve with crackers.


Baked Stuffed Shrimp

This Baked Stuffed Shrimp recipe is easy and impressive.
Start off by making my crab cake recipe for the stuffing.
You can freeze these too.

baked stuffed shrimp
baked stuffed shrimp

Eighteen 16-20 count or larger raw peeled and deveined shrimp
Make my crab cake recipe
2 TBLS of each, Olive oil and butter
Lemon wedges

Preheat oven 375.
You can stuff the shrimp laying on their side or stand them up flatting them and pile the stuffing on the opposite side of where they were cut and cleaned. Place them into an open baking dish.
Drizzle with the oil and place pieces of butter around the shrimp. Sprinkle with paprika.
Bake at 375 for 10-12 mins until the shrimp are pink and firm up. Serve with lemon wedges.

Peach Cake

This peach cake is so easy and moist. See other variations under my “Tips and Tricks” category.

peach cake
peach cake

One boxed yellow cake mix
3 XLRG eggs
One 21oz can of peach pie filling

Beat all together for a few minutes until blended. Pour into a greased and floured tube pan. Bake at 350 for 25-35 minutes until tester comes out clean. Cool and serve with a dollop of fresh whipped cream.