Hearty Bacon Potato Chowder


  • 8 slices bacon cut in 1 inch pieces
  • 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
  • 1 cup chopped onion
  • 16 ounces sour cream
  • 2 1/2 cups whole milk
  • 2 cans cream of chicken soup
  • 1 8 ounce can of corn, drained


  1. In a large pot, saute the bacon until crisp.
  2. Add the potatoes and onions.
  3. Stir occasionally until the potatoes are soft.
  4. Add the remaining ingredients and let simmer for another 10 minutes.
  5. Season as desired with salt and pepper.

Adapted from: Some random Land of Lakes (1987) subscription cookbook

What to Cook?

You Should Make Bruschetta

You love fun food, and your cooking style is just as inspired. You’re big on flavor.
You make food with maximum impact. You don’t want to spend a ton of time in the kitchen when there’s eating to be done!

You are a creative cook, and you love to experiment in the kitchen. Some of your ideas are very inspired.
You rarely make something the same way twice. There are too many fun ingredients out there to stick to a recipe.

Peanut Butter Apple Pie


  • 1/3 cup sugar
  • 1/3 cup peanut butter
  • 1 Tablespoon flour
  • 1/2 Teaspoon cinnamon
  • 4 cups apples, peeled and sliced
  • 1 Tablespoon lemon juice
  • Refrigerated pie dough


  1. Mix all ingredients together well.
  2. Pour into the prepared pie shell.
  3. Add the top crust.
  4. Bake 15 minutes at 450.
  5. Lower the temperature to 350 and bake for an additional 30 minutes.

Source:  http://www.cooks.com/recipe/97eh0mg/peanut-butter-apple-pie.html

Peanut Butter Molasses Cookies


  • 1 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/4 cup butter, softened
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar for decoration


  1. Preheat oven to 375.
  2. Cream together the brown sugar, peanut butter, butter, molasses and egg in a large bowl.
  3. In a medium bowl, whisk together the flour, baking soda, ginger, cloves and salt.
  4. Add the dry ingredients to the wet ingredients.
  5. Gently beat together until well blended.
  6. For each cookie, shape a generous tablespoon of dough into a ball and roll in granulated sugar.
  7. Place the cookies 2 inches apart on an ungreased cookie sheet and bake for 9 minutes, or until just set.
  8. Cool on a wire rack.

Source: http://allrecipes.com/recipe/molasses-peanut-butter-crinkles/detail.aspx

Creamy Mushroom Risotto


  • 1 ounce dried mushrooms
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1 cup chicken stock, heated
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 8 ounces fresh crimini mushrooms, chopped


  1. Place mushrooms in a bowl and pour the boiling water over them.
  2. Cover and let sit for 10 minutes.
  3. Heat the oil in a large saucepan over medium heat.
  4. Add the shallots and sweat until they start to turn translucent in color.
  5. Add rice and stir until all the grains are covered with oil.
  6. To the rice, add the stock and wine.
  7. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
  8. Add the mushrooms with their liquid to the pot.
  9. Add salt, raise heat to medium-high, and bring to a simmer.
  10. Stir well and reduce the heat to low.
  11. Cover and cook for 20 minutes, stirring once more after 10 minutes.
  12. Remove from heat and stir in the butter and cheese.

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html