Blackberry Cobbler

Preheat oven to 400 degrees.

• 4 C. blackberries, washed (you could use a combination of raspberries or fresh peaches too)

Bring to boil:

• 3/4 - 1 C. sugar (depending on the tartness of the berries)
• 2 T. cornstarch
• 1/2 tesp. salt
• 2. C. water

Turn off heat and add in berries. Pour mixture into baking dish.

For the topping mix together:

• 3 C. dry Bisquick
• 1/2 C. melted butter
• 1/4 C. sugar
• 1 T. cinnamon
• 1/4 C. milk

Spoon onto hot berries to cover the top. Bake 40 minutes at 400 degrees, or until golden. Eat some while it's warm!

My Mom's garden produces loads of blackberries and raspberries in the summertime so we have this at least once a week! We love to enjoy it warm out of the oven with a scoop of vanilla ice cream while sitting on the back porch in the evening.

Old Fashioned Banana Pudding

Mix together in microwave safe bowl:

• 1/3 C. sugar
• 2 T. cornstarch
• 1/8 tesp. salt
• 2 C. milk
• 2 egg yolks; slightly beaten

Zap mixture in 2 minute increments, whisking in between, until thickened.

Whisk in 2 T. butter and 2 tesp. vanilla. Let cool.

Line the bottom of a bowl with graham crackers. Layer on sliced bananas and pudding. Crumble graham crackers on top.

(This is SOOOOO delicious! I love it when it's still warm. We always make a double batch because it goes so quick!)

Old Mill's Corn Chowder

• 1 T. butter
• 2 C. water
• 1 C. clam juice
• 2 C. chicken broth or stock
• 2 C. half & half
• 3 C. diced potatoes (peeled)
• 3 C. diced onions
• 2 C. frozen corn
• 1 green and 1 red bell pepper, chopped and sauteed
• 3/4 C. crumbled oyster crackers
• 1/4 C. flour
• 1/2 tesp. garlic powder
• 1/2 tesp. onion powder
• salt & pepper to taste

In a stock pot melt butter, stir in other liquids (except half & half). Add potatoes & onions. Cook until potatoes are done.

Saute bell peppers in a little butter with garlic and onion powder. Add to pot, mix well.

Mix together the cracker crumbs, flour, salt & pepper. Add to pot, mix well. Bring to boil.

Add corn and half & half. Simmer 20 minutes.

Chicken Carbonara

Prep Time: 10 Minutes
Cook time: 20 Minutes
Servings: 4

1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping (heavy) cream

Cook and drain spaghetti as directed on package.
While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon, place on paper towel. Drain fat from pan, reserving 1 tablespoon in pan.
Cook onion and garlic in bacon fat over medium heat, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.