Sunday, September 18, 2011

Butter Beer!!!

 Last September our family went to Universal Studios Orlando and spent most of our time at the Wizarding World of Harry Potter.  It was awesome!!  We loved the butter beer and have been searching for a recipe that somewhat matched it ever since that magical day.

Matt's not into butterscotch so he opted for the Pumpkin Juice.
 Eliza found this recipe online and we all agreed that it tasted just like the theme park, although the color isn't as dark, but oh well.  It's really delicious and really rich-just like the park.

* Cream Soda
* Butterscotch sundae topping syrup
*  Reddi whip canned whip topping
Step 1: Measure 1 1/2 teaspoons Butterscotch topping syrup into each of the glasses or mugs (chilled mugs or glasses works great!).
Step 2:  Add 1/4 cup cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda.  Set aside.
Step 3: For the Foam:  combine 1/2 cup reddi whip topping, 1 1/2 teaspoons of butterscotch syrup and 1/2 tablespoon cream soda in a small bowl.  Stir until well combined.
Step 4:  To Finish:  Pour more cream soda into each glass, leaving about 1 1/2 inches at the top.  Spoon foam mixture slowly into the center of the glass until it reaches the sides of the glass.

You can enjoy this now, or let it stand for 1-2 minutes to get the full effect.  The foam continues to "grow" for a few minutes.

Home made Butter Beer!

Chicken Pot Pie

I can finally make my favorite kind of food now that it's cooling off around here.  This is from America's Test Kitchen Family Cookbook with a few adjustments.  I LOVE this.  I like to make two pie crusts (I think you should use your favorite pie crust because I don't feel like typing that recipe too) and freeze one to use on another chicken pot pie on another day.  I also use Costco's rotisserie chicken.  Two shortcuts!

4 T. unsalted butter

3 carrots, peeled and diced

2 ribs celery, diced

1 onion, minced


2 garlic cloves, minced

2 tsp. fresh thyme (we had it in our garden - awesome)

1/2 c. all-purpose flour

3 c. chicken broth

1/3 c. heavy cream

2 bay leaves


3 lbs. cooked chicken (Costco rotisserie is exactly perfect for this)

1 c. frozen peas (I forget this EVERY TIME)


Heat oven to 425 degrees.  Melt butter in a large dutch oven (I used a heavy bottomed, large saucepan) over medium heat.  Add carrots, celery, and onion, and 1/4 tsp. salt and cook until softened.

Stir in the garlic and thyme until fragrant (about 15 seconds).  Stir in the flour.  Slowly stir in the broth, cream, and bay leaves.  Simmer until the mixture thickens, about 10 minutes.  *This is when I get the pie crust out and roll it into a large rectangle.

Season the sauce with salt and pepper to taste.  Stir in the chicken and continue to simmer for a few more minutes.  Discard the bay leaves and add the peas to the sauce.  Pour the mixture into a 9 x 13-inch baking dish. Carefully place the rolled out pie crust on top of the hot mixture and pinch it to the edges of the baking dish.  Bake for 20 minutes or until the top is golden and bubbly.  (I like to serve this in shallow bowls because it's pretty saucy.  Like me.)

Tuesday, September 6, 2011

Brattens Famous Clam Chowder

Since I have had to hunt this recipe down twice, I decided to put it where I can find it from now on :)


    • 1 cup onions, finely chopped
    • 1 cup celery, finely diced
    • 2 cups very finely diced potatoes ( peeled)
    • 2 (6 1/2 ounce) cans minced clams, and juice
    • 2 tablespoons red wine vinegar
    • 3/4 cup butter ( not margarine)
    • 3/4 cup flour
    • 1 quart half-and-half ( cream)
    • 1 1/2 teaspoons salt
    • pepper


  1. Put the prepared vegetables in a saucepan.
  2. Drain juice from clams and pour over the vegetables.
  3. Add enough water to BARELY cover.
  4. Simmer, covered over medium heat till barely tender.
  5. (DO NOT overcook!).
  6. In the meantime, melt butter in another medium saucepan.
  7. Add flour.
  8. Blend and cook, stirring constantly; add the cream.
  9. Cook and stir with wire whip, until smooth and thick.
  10. It is important that you stir constantly while cooking.
  11. Add undrained vegetables, clams and vinegar.
  12. Heat through, but do not boil again.