Lime Slush

This is my favorite drink!
1 can of frozen Limeade
3 cups of Sugar
8 cups of Water

Mix in freezer ziplock bag and freeze. When ready to drink take out of the freezer, pour sprite or another lime drink on top and enjoy!
It is wonderful!!

Cookie Bars

2 eggs
3/4 cups of sugar
3/4 cups of brown sugar
2 tsp vanilla
1 1/2 tsp baking powder
1 tsp salt
2 1/2 cups of flour
1 cup (2 sticks) butter softened
chocolate chips (about a cup but add however much you like)

Preheat the oven to 350 degrees. Mix the sugars with the softened butter. Add the eggs and then mix in the vanilla, salt and baking power. Finish with the flour and cholcolate chips. Butter a 9 by 13 pan and add batter. Cook for 30 minutes. Great warm with ice cream.

MARKET STREET CLAM CHOWDER (Serves 12)

1 cup potatoes, diced 1/2 inch

1 cup celery, diced 1/2 inch

1 cup onion, diced 1/2 inch

1 cup leeks, diced 1/2 inch

1 cup green pepper, diced 1/2 inch

3/4 cup chopped clams (canned or fresh)

3/4 tablespoon coarse ground black pepper

1-1/2 tablespoon salt 

3/4 tablespoon whole thyme

6 bay leaves

1 teaspoon Tabasco

3/4 cup sherry wine (optional)

2 cups water

3/4 cup clam juice

3/4 cup butter, melted

1 cup flour

2 quarts half-and-half

Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes.  In large saucepan, combine remaining ingredients except half-and-half.  Simmer until potatoes are thoroughly cooked.  Stir butter-flour mixture into chowder and stir until thick.  Mixture will be slightly less thick than cookie dough.  Remove chowder from heat.  Stir in half-and half until blended.  Heat to serving temperature, stirring occasionally.  Serve immediately.

Panzanella

2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 cup fresh basil leaves, torn into small pieces
1/2 cup extra-virgin olive oil, plus more as needed
3 Tbs. balsamic or red wine vinegar, plus more as needed
Salt and freshly ground pepper, to taste
Mozzarella Balls
6 to 8 thick slices country-style white bread, torn into bite-size pieces

In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well. Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread and cheese. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour. Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately. Serves 4 to 6.

Sweet Potatoes with Pecan and Marshmallow Streusel

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

I have also peeled and mushed up the sweet potatoes in a 9x13 pan (butter the pan) and then sprinkled the streusel on top...great dish for a potluck.

MANICOTTI

box (8 ounces) Manicotti
1 container (15 ounces)ricotta cheese
2 cups (8 ounces)mozzarella cheese, shredded
1/2 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 jar Spaghetti Sauce ( I Love CLASSICO Spice Red Pepper)
2 tablespoons freshly grated Parmigiano Reggiano cheese

COOK Manicotti for 5 minutes; rinse under cold water and drain. Cover; set aside.PREHEAT oven to 375 F. MIX ricotta cheese, mozzarella cheese, parsley, salt and pepper in medium bowl.POUR one cup of Tomato & Basil Sauce in a 9x13 inch baking dish.FILL Manicotti with filling; place in baking dish. Pour remaining sauce over shells; sprinkle with Parmigiano cheese.COVER with foil; bake for 30 to 35 minutes or until heated thoroughly

HAM & PEAR PANINI

8 slices country-style bread, each 1/2 inch thick
8 thin slices ham
1 pear, peeled, cored and cut into 1/4-inch slices
4 oz. cheddar cheese, thinly sliced

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Arrange 2 slices ham on each of 4 bread slices and top with the pear and cheese slices, dividing evenly. Top each with one of the remaining bread slices, oiled side up. Place the sandwiches on the preheated panini press (a George Foreman works great) and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.