Revisiting Tom's Place in DeSoto, Illinois

If you close your eyes, you may remember some great nights at Tom's Place in De Soto, Illinois. The kiddie cocktails and fabulous steaks and lobster were just the best in the area. The cute doggy bags were pretty special, too, but who ever had leftovers? It was the place in its day but now just an empty building and memories for those who visited.

I remember a cold, snowy December night when Scott and I went with four other couples for a Christmas dinner. All dressed up and driving in the snow, it was just wonderful. I still have and use the umbrella Rodney and Dimple gave us for Christmas that night.

Maybe this recipe will bring back some great memories for you if were lucky enough to dine there. I thought this would be a nice recipe for Christmas Eve with family or friends.

Tom's Place Seafood Bisque

• Take 3/4 cup butter and heat in stock pot,
• Add 1/4 cup chopped onion
• 1/3 cup green onion and cook for a while.
• Add 2 cups chicken broth
• 1 cup celery
• 3 chopped small carrots
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon thyme
• 3 bay leaves
• 1/2 pound haddock, chopped into small pieces
• Let simmer for 30 minutes.
• Add 1 cup milk to 1/3 cup flour, mix well
• Add 2 more cups milk and pour into pot and stir until mixed in
• Add 1 cup cream and bring to a boil
• Add about 1/2 pound chopped shrimp
• Add 1 pound crabmeat and stir all in

Let simmer for just a few minutes, then taste and adjust to your liking by adding more thyme, salt or pepper as needed.

White Chocolate Cranberry Cupcakes

I add the zest of 1 or 2 oranges, depending on size, into the cake batter before baking for a nice orange flavor to go along with the cranberry gelatin in the cupcakes. These don't freeze well, but can be made a day or two in advance; just keep refrigerated.

• 1 (2-layer size) white cake mix
• Ingredients to prepare the cake mix according to the package
• 1 cup boiling water
• 1 (3-ounce) cranberry flavor gelatin
• 1 1/2 packages (4 ounces each) Baker's White Chocolate (6 ounces), broken into pieces
• 1 (8-ounce) cream cheese, softened
• 1/4 cup butter or margarine, softened
• 1 teaspoon vanilla
• 2 1/2 cups powdered sugar
• 1/2 cup dried cranberries

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 minutes. Pierce tops with meat fork with large tines. Add boiling water to gelatin in small bowl; stir 2 minutes, until completely dissolved. Slowly spoon over cupcakes. Refrigerate 30 minutes.

Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.

Spread frosting onto cupcakes. Top with cranberries for garnish, if desired.

Turtle Pumpkin Pie

This rich combination is surely a dessert to please anyone. It can be made in advance, but only a day of as crust may get a little soggy. This makes about 8 to 10 servings, so would be nice for a family or friend gathering.

• 1/2 cup plus 2 tablespoons caramel ice cream topping, divided
• 1 (6 ounce) ready-to-use graham cracker crumb crust
• 1/2 cup plus 2 tablespoons chopped pecans, divided
• 2 (3.4 ounce each) vanilla instant pudding
• 1 cup cold milk
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (8 ounce) carton frozen whipped topping, thawed and divided

Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with *½ cup nuts. Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1 *½ cups whipped topping; spoon into crust. Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and nuts just before serving.

Crockpot Chicken Corn Chowder

When all of the family is together, it is nice to have a few meals that are ready for a period of time and everyone eats when they are ready. This recipe fits that description nicely.

• 1 pound chicken tenders, cut in pieces
• 1 tablespoon butter
• 2 celery ribs, chopped
• 1/2 cup onion, chopped
• 2 carrots, chopped
• 3 potatoes, cut in cubes
• 1 (15 ounce) can corn kernels, drained
• 1 (14 ounce) can chicken broth
• 1 (12 ounce) can evaporated milk
• 1 cup cheddar cheese, shredded
• Salt and pepper

Lightly brown chicken pieces in butter and set aside. Saute the onion and celery. Place carrots, potatoes, onion, celery and corn in crockpot. Put chicken pieces on top. Add chicken broth. Add salt and pepper to taste.

Turn crock pot to low and cook 4 to 5 hours. During last 10 minutes of cooking add evaporated milk and cheese. Stir lightly to allow cheese to melt.

If you prefer thicker chowder, add 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. Also, smash a few potatoes for thickening.

Serve with crusty bread and enjoy