What’s Cookin’ In The Parsonage?

A post from Whitney today…grab your spoons, you’re going to want a bite!

Every Monday needs a sleeping kitty picture! 

If you’ve read any of my guest posts on RefreshHer, you know I’m not a fan of paying a lot of money for groceries. Recently I’ve found great deals on smoked sausage – pairing a coupon with a sale, I can get a pound for about a dollar. When ground beef is $3 per pound, I’m suddenly in love with smoked sausage! =) I found a recipe on pinterest* that inspired me, but I am sharing my version with you today. Stick around for the end of the post, because I have dessert ready for you too!

*The original recipe is a very easy crock pot recipe, but I haven’t had great success leaving potatoes in the crock pot during an eight hour work day. Let me know if you try the crock pot version and it works for you! I just love roasted potatoes in soup. If you like O’Charley’s potato soup, you’ll like roasted potatoes in your soup too. =)

Ok. Let’s get cookin!

Potato Sausage Chowder

1 Medium Onion, Chopped
1 Clove Garlic, Minced
Olive Oil
32 Oz.Chicken Broth
6 Medium Potatoes, Diced
1 (16 Oz.) Fully Cooked Sausage (Smoked or Kielbasa), sliced into bite sized pieces
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
8 Oz. Shredded Sharp Cheddar Cheese
1 Cup Half and Half

1. Preheat the oven to 400 degrees. Peel potatoes (if you want, I like to leave the skin on!) and chop into bite sized pieces. Drizzle olive oil on your baking sheet and spread it around with a pastry brush (or a paper towel works too). Arrange the potatoes in a single layer on the pan and sprinkle with salt and pepper. Bake until tender, about 35 minutes. The potatoes should be “just” done and lightly browned, they will cook a little more in the soup. 

2. While the potatoes are baking, add 1 tablespoon of olive oil or butter to a large pot. Cook the onions at medium high heat 5 minutes. Add garlic and cook for 1 minute. Reduce heat to medium. Pour in the chicken broth and stir. Season the chicken broth with salt, pepper and the thyme. 

3. Add the half and half, simmer for 5 minutes. Add the cheese and simmer until it is melted. 

4. Carefully add the sausage and potatoes. (If you dump them all in at once, it makes a splashy mess on the stove. Don’t ask how I know. Ahem)

And now….dessert!!

Every so often I get a hankerin’ for chocolate cream pie. Don’t tell my mom, but I’m not good at making pie crusts, so sometimes I just skip the crust and make the filling. 

Chocolate Cream Pie (without the pie crust) 

8 ounces softened cream cheese
1/2 cup sugar
1/3 cup cocoa powder
1/3 cup milk 
1 teaspoon vanilla extract

Beat until fluffy.

Yummy Topping:
1 cup heavy cream 
2 tablespoons sugar 
Dash of Cinnamon

Beat in a cold mixing bowl until soft peaks form. Serve in lovely parfait glasses from your Nana (if you have a sweet Nana who gives great gifts like lovely parfait dishes). =)

Thanks for reading!

Whitney

One thought on “What’s Cookin’ In The Parsonage?”

  1. That sounds very good! I've copied the recipe and will try it soon. You do very well in your blogging and setting up attractive things to show the results. Thanks for the comment about sweet Nana's!

    Like

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