New England Clam Chowder

Ingredients

2 pounds boiling potatoes, peeled, diced
4 bacon slices, chopped
1/2 cup chopped onion
3 tablespoons all purpose flour
1 10-ounce can baby clams, drained, juices reserved
1 8-ounce bottle clam juice
1 cup whipping cream
1 cup milk

Directions

Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through.

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Double Peanut Butter and Chocolate Cookies

Ingredients

1/2 cup (1 stick) butter or margarine softened
3/4 cup sugar
1/3 cup REESE'S Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup HERSHEY'S Milk Chocolate Chips
1 cup REESE'S Peanut Butter Chips

Directions

1 Heat oven to 350°F.

2 Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.

3 Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

About 3 dozen cookies.

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