Chef Jack's Corn Chowder

I got this recipe off of Paula Deen's website - so it is in no way lowfat. I did try to cut a few calories and it was still really good.

1 cup (2 sticks) butter
1 small onion, diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

**I only used 1 stick of butter, instead of the two. I also just used skim milk instead of the half-and-half. I also added 2 finely cut potatoes.

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned, set aside to cool to room temperature. Meanwhile, combine the corn (and potatoes) and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into a saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half (or skim milk), stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the reamining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts (I left this out).

English Muffins

1 cup milk, scalded
2 Tbsp sugar or honey
1/4 cup oil or margarine
1 Tbsp salt

Place hot milk in a bowl and add oil, sugar, and salt. Let cool to lukewarm.

1 cup warm water
1 Tbsp yeast

Dissolve yeast in the water and let set for 5 minutes, then add to the cooled milk.

5-6 cups flour

Add 3 cups flour and beat until smooth. Gradually add more flour, beating well after each addition until a soft dough is formed. Knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm, draft free place until doubled in size (about 1 hr).

Punch down and divide in half. On a lightly floured board, roll the first half to about 1/2 to 3/4 inch thick, and cut as many circles of dough as you can.

Gently removed to a cookie sheet that has been greased and heavily sprinkled with corn meal. Sprinkl tops with corn meal too.

Push scraps together, roll out and cut again. Repeat procedure the second half, until all dough is used.

Cover the muffins with a cloth and let rise until doubled. After muffins have doubled grease the bottom of another cookie sheet (it works best if it is a light weight dark colored cookie sheet) and place on top so the muffins are sandwiched between the two.

Bake at 375 degrees for 12-15 minutes, or longer if necessary.

Single recipe makes about 13-14 muffins.

Cheesy Ham Chowder

2 cans chicken broth
2 cups diced potatoes
1 cup diced carrots
1 can of corn, drained
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded cheddar
2 cups diced ham (the recipe originally called for chicken, but Brad likes the ham)

In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat, add potatoes, carrots, salt and pepper. Cover and simmer for 15 minutes or until veggies are tender. Meanwhile, melt butter in a medium saucepan, add flour and mix well. Gradually add in milk, cook until slightly thickened, over medium low heat. Stir in cheese and cook until melted. Add to broth along with ham and corn. Cook and stir over low heat until heated through.

German Pancakes

3 eggs
1/2 cup milk
1/2 cup flour
1/4 tsp salt
2 1/2 Tbsp butter
Dash of cinnamon
Vanilla

Whip eggs until thick and lemon colored. Add milk, flour, salt, cinnamon, and vanilla. Beat well. Melt butter in square cake pan. When butter is bubbly pour batter in to pan. Bake at 450 degrees for 15 to 20 minutes. Top with lemon juice and powdered sugar or syrup.

Hot Cocoa Mix

This is one of my favorite things to make during the fall and winter.

10 cups powdered milk
8 ounces Creamora
1 cup powdered sugar
8 ounce instant chocolate

Mix above ingredients together. Add 1/3 - 1/2 cup of the mix to 1 cup hot water.

Cheesecake Factory Pumpkin Cheesecake

I made this cheesecake for our Halloween party and it was fabulous!!

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.