Archive for November, 2012

1 package uncooked bacon

1 to 2 packages little smokies

2 cups brown sugar


Cut bacon into thirds.  Take the individual bacon pieces and wrap 1 piece around 1 little smokie; secure with toothpick.  Place a layer of brown sugar on the bottom of slow-cooker and add a layer of smokies, repeating layers of brown sugar and smokies until all gone.  Cook on High for 2 to 3 hours, or until bacon is fully cooked, stirring occasionally.


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Manhattan Clam Chowder

1 tbsp. vegetable oil

1 cup chopped onion

1 cup sliced celery

1 cup sliced carrot

1 cup diced potatoes

28 oz can whole tomato in juic

6 1/2 oz. can minced clams

1 10 oz. can whole clams

2 cup water

6 oz. can tomato paste

2 tbsp. parsley flakes

1/4 tsp. thyme

1/2 tsp. salt

1/4 tsp. pepper

In 8 quart pan heat oil over medium heat; add onion. Cook 2 to 3 minutes until transparent. Add celery, carrot and potato; cook. Stir often until tender. Add the tomatoes and clams with juice. Add rest of ingredients. Stir until blended. Simmer 25 minutes or vegetables are tender.

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Buttermilk Waffle

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3 eggs, beaten
  • 4 tablespoons butter, melted
  • 2 cups buttermilk, room temperature
  • 1 teaspoon vanilla
  • Vegetable spray, for waffle iron


Preheat waffle iron according to manufacturer’s directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Makes approximately 6 (8-inch round) waffles

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