ELEGANT EASTER ECLAIRS

1 cup water
1/2 cup butter
1 cup flours
4 eggs
1 recipe Cream Filling
1 recipe of your favorite chocolate frosting 

In a medium saucepan bring water and butter to a boil, remove pan from heat. Immediately add flour all at once an stir vigorously with a wooden spoon until mixture leaves pan and forms a ball (about 1-2 minutes). Add eggs, one at a time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased baking sheet, allowing room for expansion. Shape with a spatula into “egg” shape. Bake at 400 degrees for about 40 minutes or until puffed and golden. Remove and cool on wire rack while preparing filling. 

To fill, cut horizontally with sharp knife, removing lid. Scoop out any soft dough. Fill shells generously with Cream Filling. Replace lids. Frost lids with chocolate frosting of your choice. Decorate as you wish or garnish with a small, edible flower. Shells and filling can be made a day ahead and refrigerated. Fill the shells the day of serving. Makes 8-10.

Note: this recipe can be made into 12 large or 24 small cream puffs, which will fit on one jelly roll pan. 

CREAM FILLING
1 6-ounce package vanilla instant pudding
2 cups milk
1/2 pint whipping cream 

Prepare pudding as directed on package  but using only 2 cups milk. Refrigerate for at least 30 minutes. Whip cream. Gently blend pudding with whipped cream. Makes enough  filling for 1 recipe Elegant Easter Eclairs.

THE BEST EVER FLUFFY PANCAKES

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
2 teaspoons baking soda 
1 teaspoon Kosher salt
2 cups buttermilk 
1/2 cup plus 2 tablespoons vegetable oil or melted bacon grease or 10 tablespoons (1 1/4 stick) butter, melter, plus vegetable oil for the skillet 
2 large eggs

Combine ingredients then let rest for 20-30 minutes before cooking. 

(From Joanna Gaines Cookbook)

MICHELLE’S COWBOY COOKIES IN A JAR

1 1/3 cup rolled oats
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup chocolate chips
1 1/3 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Mix flour, baking powder, baking soda and salt.  

1. Layer in a 1 quart jar in order given. Press each layer firmly in place.
2 Include a card with instructions that say:

Preheat oven to 350 degrees.
Grease cookie sheet.

In a bowl mix 1/2 cup melted butter, 1 egg, 1 teaspoon vanilla. Stir in entire jar and mix together. Shape into walnut size balls. Bake 11-13 minutes. Cool. 

THE BEST CLAM CHOWDER

THE BEST CLAM CHOWDER

3/4 c. butter melted

1 c. flour

1 c. celery finely diced

1 c. onions finely diced

1 c. leeks finely diced

3-4 cups red potatoes diced

3/4 c. clams 

3/4 Tbsp. fresh ground pepper

1 1/2 Tbsp. salt

3/4 Tbsp. whole thyme

6 bay leaves

4 shakes Tabasco sauce

3 c. chicken broth

3/4 c. clam juice

2 quarts half & half

Combine melted butter and flour in a glass baking dish, bake at 325 for 25-30 minutes or until golden brown and crumbly. In a large skillet, soften celery, onion, and leeks in a little butter until soft and slightly transparent. Remove from heat and place in a large pot with remaining ingredients EXCEPT half & half and butter-flour mixture. Bring to a boil, reduce heat and simmer for about 10 minutes until potatoes are cooked through and no longer crunchy.  Stir butter-flour mixture into chowder until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. It should be creamy and smooth. Add salt & pepper for extra flavor.

TRISH CORNIA'S MICROWAVE CARAMELS

1/2 cup butter
1 cup white sugar
1 cup brown sugar
1 cup karo syrup
1 cup sweetened condensed milk
1/2 teaspoon salt

Mix all ingredients in a glass bowl.  Cook in the microwave for 9 minutes stirring every 90 seconds (6 1 minute 30 second intervals).  Pour into a greased glass pie plate or casserole dish.  Cool in fridge, cut into squares and wrap with wax paper.

INSTANT POT ZUPPA TOSCANA SOUP

1 lb hot italian sausage
3 medium russet potatoes (or, 5 small idaho gold potatoes), unpeeled
1 small onion
4 strips of thick sliced bacon, diced
4 cloves garlic
2 cups of kale (veins removed and sliced thin like ribbons)
5 C. chicken broth
1 C. heavy cream (or, half and half for a lighter version)
salt, pepper to taste

Add sausage to the Instant Pot to brown using the saute feature. Use your spatula to crumble it as you saute, slowly breaking it apart as it cooks.

Once the sausage has browned, add the bacon, garlic and onion and saute for 2-3 minutes or until soft.

Turn the Saute function OFF, and drain the extra grease, keeping the sausage, bacon, garlic and onions in the pot.

Add the chicken broth and unpeeled potatoes to the pot with the existing sausage & bacon.

Place the lid on the Instant Pot, close the valve (seal), and set the timer to manual, for 4 minutes.

The pot will take some time to come to pressure - once at pressure, it will count "down" from 4 minutes.

Once the pot beeps (finished), allow the pressure to release naturally for 10 minutes, then do a quick release.

Add the kale, stir in and let it sit a few minutes until it wilts in the pot.

Stir in the heavy cream/half and half and season with salt/pepper - to taste.

ONIONS RINGS

Onion Rings

2/3 C Milk
1/2 C flour
3/4 tsp baking powder 
1/2 tsp salt 

Milk together until smooth with wire whip. Dip onions and deep fry in oil