Diane Jensen and her family own Crabapple Road, a company that produces seasoning blends.

I first met Diane when she called on us to see if we were interested in selling their seasoning blends. I found her to be a very nice, very pleasant lady. We liked their products and decided to carry them.

The brand name is Gresham and Myers.

“Tell me about the brand, what is Gresham and Myers,” I asked.

She answered, “My son is serving a mission in Gresham, Oregon. My daughter is serving in Fort Myers, Florida.”

I liked her even more. I thanked her for raising kids that would serve a mission and for supporting them on a mission.

She said she was a convert. I asked her if she would share her conversion story. I always like a good conversion story.

“My husband was a member but less active. We had home teachers that came every month. They never preached, just checked in on us and made sure we were okay.”

“After about five years, I said. ‘You have something that I don’t have. I want to know what it is. I want it in my life.’”

Obviously, she took the discussions and was baptized. At the time we spoke, not only did they have a son and a daughter on a mission, but her husband was serving in a bishopric.

Sometimes we’re doing more good as home teachers and visiting teachers than we think we are.

Now for the Chowder

One day Diane called, “I’ve made this big pot of clam chowder. Could I bring it over and you and your staff can have it for lunch?” That was an easy question. I love a good chowder almost as much as I love a good conversion story.

This was an excellent chowder. She used her seasoning blend and it was superb.

Her chowder was so good that it inspired a little digital cookbook. We already had some good chowder recipes and loved hers. We got out our culinary texts for professional chefs, learned more and morphed a couple into consumer friendly recipes.

You’re welcome to a free copy of “How to Make Chowder: A Chef’s Guide to Making Chowder.” CLICK HERE.

But What about the Biscuits?


I’m a sucker for Red Lobster—love their cheesy biscuits. Enough so that we set about to create our own cheesy biscuit mix. I think we’re pretty darned close.   In fact, I like ours just a little better and all you have to add is water.

But give them a try.

Try our cheesy cheddar biscuit mix for $3.00.

It has a ton of cheese and regularly sells for $5.45. Limit two. Expires July 28, 2015.

Diane’s New England Style Clam Chowder Recipe

Clam Chowder 2

This chowder is made with Diane’s seafood blend. Linda Brown, our store manager, uses it as seasoning for salmon and halibut on the grill and loves it. Before grilling (or baking), she mixes two tablespoons of seasoning to 1/4 cup mayonnaise and spreads that over the fish.

Give it a try.

Use code “LDS Soup” and take $2.00 off the price of the seafood blend. Offer expires July 28, 2015.

1 ½ lb. potatoes, diced
8 oz. thick cut bacon, diced
1 small onion, diced
3 stalks celery, diced
1 ½ lbs. of clams, canned (see note)
¼ cup butter
¼ cup flour
2 tablespoons Gresham and Myers Seafood Rub or other spice blend
2 cups heavy cream

In a large pan, combine the potatoes, clam juice and enough water to cover potatoes. Bring to a boil and cook until potatoes are tender. Do not drain.

Cook the bacon over medium heat until crisp. Remove the bacon from the pan and drain all but one tablespoon of the drippings.

Add onion and celery and cook until softened. Add the butter. When melted, add the flour and cook until the butter and flour mixture is slightly browned.

Stir the vegetable mixture into the potatoes and add the clams.

When the chowder is thickened, add the cream and Gresham and Myers Seafood Rub. Heat until the clams are warmed through.

Note: Diane gets large cans of clams from Sam’s Club. She says this makes a great chowder by reducing with half the clams as well.

Author Biography

Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.

He loves to help people bake and shares his vast collection of cooking and baking knowledge on his blog as well as in his E-books and Magazines.

Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.