Paul’s Christmas BarkBy HeatherLeighPaul says he stole this one from a cookie swap a long time ago, but has been making it every holiday season without fail! Thanks Paul!Debby’s Corn ChowderBy HeatherLeighFresh corn, Silver Queen if you can get it, really sets this chowder apart. Don't bother if you're thinking about frozen corn. And speaking of frozen, opt for making this as a double batch and then freezing a few portions of it for later. Garnish with a slice of red jalapeno, some grated cheese and a blue corn chip!Mom’s Chicken SoupBy HeatherLeighConnie’s Cream of Mushroom SoupBy HeatherLeighMan is this a yummy recipe. I remember being 8 years-old and doing one of those family get-togethers and being urged to try cream of mushroom soup. It sounded icky, because I was a dumb kid, but I fell in love on the spot. Anytime I've made this delicious concoction since, people ask me for the recipe. And making it vegetarian is simple by substituting the bouillon/stock with a vegetable base, though I prefer the chicken.
Thank you Connie for creating such a scrumptious legacy!Heather’s Pumpkin Pie Ice CreamBy HeatherLeighI was on a job in Manhattan recently and the catering group had pumpkin pie ice cream sandwiches as a snack! I am proud to admit I had THREE! I even hid some in the freezer for the next day ... I don't think I've ever done that with a food item before, proving this will be seriously yummy. So using my tastebuds' excellent memory, may I present the ice cream portion of this delectable dessert.Keahon Stuffing (kinda)By HeatherLeighI twisted Debby's arm to *roughly* give me the recipe for the Keahon Stuffing. She described this as a "nebulous recipe" and I really had to squeeze the basics from her (amounts, steps, ingredients, ya know, a RECIPE!). At any rate, make this your own (as you'll have to) and hopefully enjoy! I love it, hence my determination.
Editor's Note: my mom and I got a good laugh trying to make this recipe a reality, hope you have fun with it too!Al’s Mushroom RisottoBy HeatherLeighAl: The two most important things about making risotto are using good quality arborio rice and the stirring! I use Rice Select arborio rice which is readily available in most supermarkets, in a clear plastic 36 oz. container. All of their rices are tasty!!Nanny’s Pepper SteakBy HeatherLeighThis recipe is so yummy and works great in any season. Also makes great leftovers, should you actually have any left!Granna’s Onion SoupBy HeatherLeighThis looks really yummy and like a simpler French onion soup. Can't wait to test it out!
