Kind of Like Mimi's Quahogs Casserole

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While we were rocking on the porch at the lake Aunt Nancy, Kristin, Megan and I came up with a recipe to try. Quahogs are a Rhode Island delicacy. Clam stuffing served in a clam shell. Mimi made the best quahogs followed by Flo's. Flo's is a walk up clam shack. Ummm, my mouth is watering just writing Flo's....
These are the ingredients I used in my casserole. I don't like to measure when I cook so a recipe never tastes exactly the same in my kitchen.

Pepperidge Farm Stuffing (I used 2/3 of the bag)
crushed Saltines and Ritz crackers mixed into the stuffing
4 cans of Snow's Minced Clams (I drained the clam juice into a bowl)
hot ground sausage (browned)
diced onions
diced green peppers
garlic powder, salt, black pepper, cayenne pepper, crushed red pepper
Texas Pete hot sauce
clam juice and a little water

I used a 13X9 pan because I was feeding a number of people.
I sprayed my pan with cooking spray. Added all of my ingredients and mixed it all up with my hands. I mixed in about 2/3 cup of clam juice and maybe a 1/4 cup of water to get the right consistancy. Then I put slices of butter on top. Cover with foil. Bake at 350 degrees for 1 hour. Uncover the last 10 minutes.

The outcome was a 7 out of 10. It was good. Next time I will use regular sausage instead of hot (it was a little too spicy for some people). Also I would put more clam juice maybe an egg. It didn't bind together as much as I would have liked, maybe because it was a little dry? It didn't taste dry but the consistancy was different from the legendary quahog. Also I will use bigger clams, the minced were too small. I like the chewiness of clams.

Snickerdoodles

1/2 C butter
1/2 C Crisco (or any) shortening
1 1/2 C sugar
2 eggs
2 3/4 C flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
3 T. cinnamon
3T. sugar

Cream together butter, shortening, and 1 1/2 cups of sugar. Add eggs and beat until fluffy. Sift together flour, cream of tartar, baking soda, and salt. Stir into creamed mixture. Shape into small balls. Mix the tablespoons of sugar and cinnamon together. Roll the balls in cinnamon mixture. Bake on an ungreased cookie sheet 2 inches apart, 10-12 minutes on 400. Makes 5 dz. ~These sugar cookies make a good cookie exchg cookie beacuse they make so many!

Chocolate Heathbar Trifle

Ingredients:
I box of Betty Crocker brownie mix Family Size
2 pkg. of JELLO instant chocolate pudding
8 oz. cream cheese softened
12oz. Container of Coolwhip ( partially thawed)
2 cups of milk
1 pkg. of heath bar bits or 6 heath bars crushed

Directions:
Prepare brownie mix according to directions, let cool. Whisk the 2 pkgs. of instant pudding with 2 cups of cold milk. Let stand for 5 min. until thickened. First fold in the cream cheese until completely moxed, then fold in about ½ to ¾ of the partially thawed Coolwhip container. Fold until completely mixed. After brownies are cooled cut them into 1 inch. cubes. Layer cubed brownies into a trifle bowl, top with ½ of the pudding mixture, then a layer of coolwhip, then the crushed heath. Repeat layers, finishing with the crushed heathbars. If desired melt about 6 to 8 oz. of semi-sweet chips and pour it over the cubed brownies in between layers for an extra sweetness…Bon Appetite!! 

Mom's Pumpkin Bread

4 beaten eggs 3 C sugar
1 C cooking oil 3/4 C water
3 1/3 C flour Can of pumpkin (1 1/2 cups)
2 t. baking soda 1/2 t. salt
1 teaspoon each of nutmeg, cinnamon, and ginger

Use a large bowl. Combine and mix all ingredients well - the mixture will be very liquidy.
Pour into 2 loaf pans.
Bake 350 for 1 1/4 hours

Mom's Banana Bread

2 eggs 1 C sugar 1 1/3 C flour 1/2 C cooking oil 1 teaspoon baking soda 1 t. salt 3 mashed ripe bananas Beat eggs; add sugar and oil, beat well. Mix well and add flour, baking soda and salt. Blend in bananas. Bake in ungreased loaf pan, 350 degrees for one hour

Grace notes:

I have always doubled this recipe. This recipe is for one loaf. The finished banana breads can be frozen in foil, if you have any left.
When I make this, I often have used bananas which I have thrown in the freezer when they get over ripe. Thawed, they then squeeze out of their skins easily to add to the mixture.
Walnuts (optional)

Paula Deen's Corn Casserole

This recipe has become a staple at our holiday dinners:

Cook Time: 55 minutes Servings: 6-8 servings

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Hi Meg! Im so excited you started the food blog, I have so many recipes I want to share and really want to try some new ones! I was wondering though how to copy and paste a recipe on the post. Do I have to write it out or could I copy it and paste it in some how, b/c I tried but it wouldn't let me. I am new to this so maybe I just wasn't doing it right, let me know, thanx hun!