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Submitted by Monica

1-9″ Oreo or graham cracker pie shell		3-8 oz. blocks cream cheese
3 eggs		1 c. mini chocolate chips
1 tsp pure vanilla extract		¾ c. sugar

Preheat oven to 450°F.
Rest eggs & cream cheese at room temperature.
In mixer on high speed blend cream cheese & sugar until well blended & fluffy (4-5 minutes).
Add eggs one at a time until well incorporated. Add vanilla & chips (reserve 2 tbsp chips for top). Mix until incorporated.
Pour mix into pie shell, scatter remaining chips on top of pie. Place pie on a cookie sheet & place in the over.
Bake for 10 minutes. Reduce oven temperature to 250°F. Bake for an additional 40-50 minutes. Start to check pie at 40 minutes.
When top is a little browned & just starts to crack, remove from oven.
Let pie cool & refrigerate overnight prior to serving.

Submitted by Monica

3 6½ oz. cans chopped clams		6½ oz. can whole clams
3-4 cloves garlic, minced		1 tsp dry Italian seasoning
2 tbsp fresh oregano		2 tbsp fresh basil
2 tbsp fresh parsley (flat leaf or Italian)		1 box pasta
Olive Oil		salt & Pepper
Dry White Wine (Sauvignon blanc works well)		Romano cheese

On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
Add 4 cans of clams (with juice), add salt & pepper to taste.
Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.

Food Askew