Pumpkin Chocolate Chip Cookies

The kids loved these! 

I used fresh pumpkin instead of real pumpkin and I also used white 

chocolate chips with the chocolate chips. You can access the

original link here. It came from All Recipes.

http://allrecipes.com/recipe/10740/pumpkin-chocolate-chip-cookies-iii/ 

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour

2 teaspoons baking powder
2 teaspoons ground cinnamon

1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm

Parmesean Stuffed Little Necks

So my cousin lives on the Island and sometimes he brings us clams! Well this last time we ordered a whole bushell.... That's a lot of clams! I had no idea what to do with them all, so I made chowder, stuffed clams and Joe and the kids and family and friends ate the rest of them steamed or raw.

What you need:

About 2 dozen little necks

1/2 cup parmesean cheese, grated

1 cup bread crumbs

2-3 Tbls oregano, finely chopped

2-3 Tbls parsley, finely chopped

3 cloves garlic, chopped

1/2 cup chicken stock

2-3 Tbls olive oil

red pepper flakes to taste

Preheat the oven to 450.
Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. Don't cook them!
Using a butter knife pry the clams open and remove the top shell. Pull the clam away from the bottom shell and place it back in the bottom shell.

Preheat the broiler.

In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.

Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.

Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes until the bread crumbs are brown and crispy.

Chicken Hunter Copycat Dinner with Broiled Zucchini and Squash with Dill Sauce

So there's this little place I love to eat. It's called Arkville Bread and Breakfast... I love Jack's food! Went in for lunch one day and got the "Chicken Hunter" special. Breaded chicken smothered in gravy with muenster cheese and bacon on a rustic baguette. Amazing!  And it got me thinking what can I do at home? So on the first try I didn't add the cheese and bacon but my picky eater asked if we could always eat our chicken like that! So thank you Jack for the inspiration and next time maybe I'll add cheese and bacon to ours! Oh and not to down play the zucchini and dill sauce. It actually made the perfect accompaniment to the chicken that I have decided to call the Chicken Huntress! LOL Enjoy!

What you need:

Chicken Huntress

4 skinless boneless chicken breast

2 packages brown gravy (make according to directions on package)

flour

eggs

bread crumbs

My chicken breasts were huge so I sliced them in half and ended up with 8. dredge your chicken breasts in flour, then eggs, then bread crumbs. Place in a 9 X 13 baking dish and cover in gravy. bake at 350 until the chicken is cooked through. We made extra gravy for after we got the chicken on the plates too!

Dill Sauce

1/2 cup plain yogurt
2 teaspoons finely chopped fresh dill
1 small clove garlic, grated
1/2 teaspoon lemon juice
 salt

 black pepper
zucchini
1 tablespoon olive oil

Preheat broiler. In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water. Season to taste with salt and pepper. Set aside.Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.Place zucchini in a pan and broil until tender but not mushy, about 10 minutes. Remove from broiler.Serve zucchini warm or chilled with yogurt-dill sauce.