Sweet Potato and Chicken Chowder

Chicken & Sweet Potato Chowder

1/2 cup butter
1/2 cup all purpose flour
1 cup onion, chopped
1/2 cup celery, including leaves, chopped
1/2 cup carrot, peeled & chopped
4 large cloves of garlic chopped
8 cups chicken stock
2 Bay leaves
5 sprigs of thyme
3 cups sweet potatoes, peeled & diced
1 can creamed corn
1 can sweet corn
1 canned chipotle pepper in adobo chopped (Available in the Mexicans section of the grocery store.)
2 cups heavy cream (1/2 & 1/2 can be used)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 cups cooked chicken, chopped (I used Breasts, but any boneless, skinless chicken can be used)

Chopped Parsley and Croutons for garnish

Melt the butter in a 4 quart heavy soup pot over medium temperature and whisk in the flour. Stirring constantly, cook flour for 3-4 minutes then stir in the onions, celery, garlic and carrots. Reduce heat to medium low and continue to cook the vegetables until nearly tender or about five minutes, stirring occasionally.

Add 7 1/2 cups of chicken stock, potatoes, thyme and bay leaves. Bring pot to a simmer and cook until potatoes are nearly fork tender or about 8 -12 minutes. Stir in the heavy cream, both cans of corn, salt, pepper, chopped chipotle pepper and chicken. Simmer for 10-15 minutes. Re-season as necessary. Garnish with parsley and croutons.

World's Greatest Apple Pie

I have had a LOT of pie in my life and I can honestly say this is the best apple pie out there. Tart and sweet with a crunchy topping. In a word it is perfect.

Ingredients :
1 frozen prepared 9 inch pie crust thawed
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples




Crumb Topping
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup butter




Final Topping
1/4 cup caramel ice cream topping
1/2 cup chopped pecans

Directions:
In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.Add apple slices and gently toss until they are coated well. Transfer mixture to prepared pie crust.


FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie. (If you don't have a pastry cutter place butter, flour and sugar in your cuisinart and pulse till it resembles crumbs then stir in the oats.)


To prevent over-browning the crust while baking, cover edge of pie with foil.
Bake at 375 degrees for 25 minutes.


Remove foil and bake 25 to 30 minutes more, or until top is golden. Remove from oven.


Optional Final Topping :Drizzle top with caramel topping; sprinkle with pecans.

Cool on wire rack and serve with Dulce de leche ice cream!

Millie's Pumpkin Bars

Don't let the ease of this recipe fool you. These pumpkin bars may be short on ingredients and steps but I guarantee they are BIG in flavor.


Millie's should be famous Pumpkin Bars.

Ingredients
4 eggs
1 2/3 cups sugar
1/2 cup vegetable oil
1/2 cup melted butter
1 (15 ounce) can solid pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

ICING:
1(8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 cup butter, softened
2 teaspoon vanilla extract
1 teaspoon of pumpkin pie spice

Directions
1.In a mixing bowl, beat eggs, sugar, oil, melted butter and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. non stick baking pan or cookie sheet. Bake at 350 degrees F for 25-30 minutes. Cool completely.

2.For icing, beat cream cheese, sugar, butter, vanilla and pumpkin pie spice in a mixing bowl or stand mixer till creamy. Spread over cooled bars.

Keep covered and refrigerated. Makes 24 bars.

Divine Apple Butter

Not too tart not too sweet this apple butter is smply delicious.

Ingredients
1 (12 ounce) can frozen apple juice concentrate, thawed
1/2 cup apple cider
4 pounds Macintosh apples - peeled, cored and chopped about 15 apples
2 cups dark brown sugar
1 cup apple brandy
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions
1.In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
2.Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sterile containers and seal, and cool at least 1 hour before serving. Makes enough for 3 12 oz Jelly Jars.