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Maraschino Cherry Almond Chocolate Cookies

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Tis the time of year to start baking cookies!  I love it and I love cookies.  Cookies are a family tradition at our house.  There are just so many great Christmas cookie recipes and so many friends, neighbors and extended family to share them with.  Honestly who in the world wouldn’t love a batch of assorted sweet treats to indulge in. These Maraschino Cherry Almond Chocolate Cookies are the perfect complement to your cookie tray.  They are gorgeous, delicious and the flavor combination is amazing!

These days there are so many ways to pack them for gift giving.  Wrap it Up: 30 Cute Cookie Wrappers to Buy or DIY has so many awesome ideas!!  My favorites are the Dot Handle Boxes and the Sweet Heart Lace Favor Boxes!!  I have also found lots of great ideas for wrapping and packing cookies at Target in the dollar bins. 

Maraschino Cherry Almond Chocolate Cookies are easy shortbread cookies full of cherries and semi-sweet chocolate chips. There is a touch of almond flavoring to complement the cookie.  They are so quick to come together.   Have you made any of my other Christmas treats and cookies?  Foolproof Almond Joy Fudge, Thick Chocolate Chunk Pecan Cookies and Peppermint Chocolate Thumbprint Cookies are just a few reader favorites.  

They can be frozen ahead of time.  I pack all my cookies in doubled Ziploc freezer bags and place them in sturdy glad-ware containers.  When defrosting take them out of the containers frozen and place on serving trays or platters uncovered.  Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies.  

So if you love baking and making special holiday treats to share with others put these Maraschino Cherry Almond Chocolate Cookies on your Christmas baking list.  They will make a special addition to your holiday cookie tray!

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Maraschino Cherry Almond Chocolate Cookies

Ingredients

  • 1 cup butter softened
  • 1 teaspoon almond extract
  • 1 cup powdered sugar
  • 2 1/4 cups all purpose flour
  • 1 tablespoon maraschino cherry juice
  • 1/2 cup maraschino cherries chopped
  • 1 cup semi sweet chocolate chip morsels

Instructions

  1. Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.
  2. In large bowl with mixer beat butter until smooth and creamy. Beat in almond extract and powdered sugar. Turn mixer to stir or low and slowly add flour mixing in until incorporated. Mix in maraschino cherry juice and maraschino cherries. Stir in chocolate chips.
  3. Roll into 1 inch balls and place on parchment paper. Spray bottom of glass with non stick cooking spray and flatten balls. You will need to spray glass several times.
  4. Bake for 12-14 minutes. Allow to cool for 5 minutes before removing cookies to cookie cooling racks.

Notes

You can also bake the cookies as rolled balls and they will cook to a more traditional cookie shape. Flattening gives them more of a shortbread look.

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Sausage Potato Cheddar Soup

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This is the time of year for all things soup!  Of course I am a huge year round soup lover but this time of year I am particularly fond of it!! This amazingly easy Sausage Potato Cheddar Soup is a tried and true family favorite.  It is so good that you will be tilting that bowl to get the last drop onto that spoon. Or if you are like my husband you will just lift it up to your face and slurp it right out of there. 

This lip smacking Sausage Potato Cheddar Soup is a combination of lean pork sausage, chunks of russet potatoes, onion, carrots and celery in a creamy cheddar broth.  For added deliciousness top with a dollop of sour cream, shredded sharp cheddar and chopped green onions.  This pot of heavenly goodness comes together in about forty-five minutes which includes some simmer time. 

Have you tried any of my other delicious soups!  30 Minute Stuffed Pepper Soup, Creamy Alfredo Lasagna Soup and Savory Cabbage Roll Soup are just a few of our favorites.  In my opinion you can never have too many great soup recipes.  

“Worries go down better with soup than without.” Jewish Proverb

So put the ingredients on your grocery list and fix you and your loved ones an amazing pot of soup.  It will make you and your family feel all warm and cozy.  

 “Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor. ” Marge Kennedy

You can check out all kinds of fun soup quotes at BrainyQuote!

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Sausage Potato Cheddar Soup

Ingredients

  • 1 lb lean ground sausage
  • 2 russet potatoes cut in small cubes
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 2 large carrots chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onions powder
  • 1/4 -1/2 teaspoon crushed red pepper (to taste)
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup flour
  • 4 cups chicken broth
  • 1 cup whole milk
  • 2 cups finely shredded cheddar cheese (NOT lowfat)
  • Salt & pepper to taste
    • Toppings
  • Sour cream
  • Shredded cheddar
  • Chopped green onions

Instructions

  1. In large stock pot over medium low heat brown sausage. When sausage is close to being browned add potatoes, onions, celery, carrots, garlic powder, onion powder, crushed red pepper and cayenne pepper. Continue cooking stirring frequently to make sure nothing burns to the bottom; approximately 12-15 minutes. Or until the potatoes and carrots begin to soften.
  2. Sprinkle flour over the meat and vegetables and stir to coat. Continue cooking for 2 minutes; stirring constantly. Slowly stir in 2 cups of chicken broth, then 1/2 cup of milk. Stir in the rest of the chicken broth and the remaining milk. Simmer for 15-20 minutes. Slowly add 2 cups shredded cheddar in small increments stirring to melt between increments. Salt & pepper to taste. If desired top with a dollop of sour cream, a sprinkle of shredded cheddar and chopped green onions.
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More soup recipes you will love!!

French Onion Soup

Sausage Penne Soup

 

 

Pumpkin Cookies with Cream Cheese Frosting

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I simply love this time of year.  October is the best month of all. My idea of heaven is an endless fall.   I love all the leaves, the cool air and the fall recipes.  Fall recipes are just delicious! I love them so much!!  I love cooking with pumpkin and all those delicious spices that go with it. 

I did not have any ground cloves for this recipe but I had whole cloves so I found my electric grinder and the smell was so nice.  I might just grind some and leave them in the grinder with the top off so the kitchen continues to smell like freshly baked pumpkin cookies!

If you love fall and pumpkin than these Pumpkin Cookies with Cream Cheese Frosting are going to be awesome and delicious for you.  The dough for these cookies comes together quickly and easily.  The four ingredient frosting can be prepared ahead of time, stored in an airtight container in the fridge and spread on the cookies at your leisure.  I know what you are thinking!  What leisure?

These Pumpkin Cookies with Cream Cheese Frosting are cake like perfectly spiced pumpkin cookies lathered with a lightly sweetened cream cheese frosting.  This recipe makes about thirty two cookies and the cookies should be stored in the fridge.  

Have you tried any of my other pumpkin recipes? Pumpkin Pie Pecan Crunch Bars, Pumpkin Cream Cheese Crumb Cake and Mini Pumpkin Cheesecakes with white chocolate Pecan Sauce are just a few family and friend favorites.  This Pumpkin Gooey Butter Cake is one of my favorites from Dinner at the Zoo!  

Now is the perfect time to put these scrumptious beauties on your to bake list.  Your loved ones will be singing your praises and you will be tickled pink at your baking accomplishments!

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Pumpkin Cookies with Cream Cheese Frosting

Ingredients

    Cookies
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 1/4 cup pumpkin puree
    • Frosting
  • 1 box (8 ounce) cream cheese
  • 1/4 cup butter softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 375 degrees. Cover cookie sheets with parchment paper.
  2. In medium bowl mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Using mixer cream butter with sugar. Add eggs one at a time and mix on low just until incorporated. Add pumpkin and mix until until incorporated. Add flour mixture one third at a time until combined; scraping the bowl and beaters. Using 1 1/2 tablespoon cookie scoop position on parchment paper. Bake for 13 minutes. Cool completely on cookie cooling racks.
  3. In small bowl beat cream cheese and butter until smooth. Add vanilla. Add powdered sugar in three parts and beat until smooth and creamy. Spread over cooled cookies.
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Other delicious cookie recipes!!

Buttery Pecan Snowball Cookies

Thick Chocolate Chunk Pecan Cookies

Creamy Chive Cheddar Stuffed Peppers Perfect with Tony’s Pizza

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WinWithTonysPizza #CollectiveBias

If your family is anything like mine it is constantly on the move.  There is always an event.  This weekend both of my teenagers are in skits at school, trunk or treat is just around the corner, my niece is getting married the weekend after that and of course there are plenty of after school activities like volleyball and basketball. I love living in a small community. There is a lot of pride and harmony particularly this time of year when so many celebrations bring us all together. 

 

 Friday night has always been our pizza night.  Visit Tony’s Pizza for inspiration and to enter the sweepstakes!  Tony’s® Pizzeria Style Sausage & Pepperoni Pizza helps us make dinner delicious and quick.  We have been enjoying these pizzas for years.  Tony’s Pizza has been creating awesome pizzeria style pizza for more than fifty years. 

Win exciting prizes from Tony’s Pizza!!

#WinWithTonysPizza #Sweepstakes – AWG (9/19 to 10/17)

Tony’s Pizza is made with 100% mozzarella cheese.  It has an amazing crispy crust that is topped with an extremely tasty sauce that is made from real tomatoes.  It is available with lots of different toppings to suit all of your families wants and can even handle the wants of the entire volleyball team should they end up at your house. You can find Tony’s pizza at your local Harp’s, Homeland, or Price Chopper stores.

You can make these Creamy Chive Cheddar Stuffed Peppers to go along with your Tony’s Pizza in about fifteen minutes which is just about the time it takes to bake the pizza. The sweet baby peppers are filled with a six ingredient whipped cheddar cream cheese that can be prepared ahead of time.  It pairs so well with Tony’s pizza or simply as a party appetizer. 

 

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Creamy Chive Cheddar Stuffed Peppers Perfect with Tony’s Pizza

Ingredients

  • 1/2 lb mini sweet peppers cut in half lengthwise and seeded
  • 1 box (8 ounce) cream cheese softened
  • 2 cups sharp cheddar cheese finely shredded
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon fresh ground pepper
  • 2 tablespoons fresh chopped chives (reserve a couple of pinches to sprinkle on the top)

Instructions

  1. Using mixer beat cream cheese until nice and smooth. Slowly add cheddar cheese and beat until fully mixed in and creamy; approximately 2-3 minutes. Beat in onion powder, garlic powder, pepper and chives. Reserve a couple of pinches of the chives to sprinkle on the top.
  2. Pipe or spoon into the peppers. Sprinkle with remaining chives. Refrigerate until ready to serve. Refrigerate leftovers.
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Quick and Crispy Corn Fritters

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Calling all corn lovers!  Oh yeah that would be me, my family and my friends.  Nothing better than old style Quick and Crispy Corn Fritters!  Oh my goodness now my mouth is watering just thinking about them.  I love them so!! These beauties are perfect with so many meals.  You can serve them for dinner with Easy Pan Fried Chicken and Cream Gravy or Skillet Sausage and Potatoes.  They are perfect for breakfast as an accompaniment to Baked Creamy Herb Parmesan Eggs. Serve with warm maple syrup on the side.  The possibilities are endless and only limited by your imagination.  

These Quick and Crispy Corn Fritters are so quick to come together. You can have the batter whipped up in about fives minutes and the cook time in the skillet is under three minutes for each batch. These beauties combine sweet corn in a perfectly seasoned batter that crisps up on the edges but is sweet, tender and so tasty on the inside.  It will remind you of your Grandmothers home-style cooking.   

  They are best served right out of the skillet with warm maple syrup or if you like it a little spicy a chipotle pepper aioli.  You can find a recipe for that in my Onion Straws with Chipotle Pepper Aioli.  You could even go a completely different route and serve them with fresh strawberry jam. 

Put these delectable Quick and Crispy Corn Fritters on your to try list today.  Believe me when I tell you that you will be happy as a lark as soon as you sink your teeth into these. As a matter of fact double the batch and make sure that everyone in your family gets a few.  They are just that good!

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Quick and Crispy Corn Fritters

Ingredients

  • 1 cup flour
  • 2 teaspoons baking powder
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon Cajun seasoning
  • 2/3 cup milk
  • 1 beaten egg
  • 2 tablespoons butter melted
  • 2 cups frozen corn (thawed)
  • 2 tablespoons canola oil
  • Optional: Warm maple syrup

Instructions

  1. Be sure to thaw your corn an hour or so prior to starting the recipe.
  2. In large bowl mix together flour, baking powder, sugar, salt, garlic powder, onion powder, Cajun Seasoning, milk, egg and butter. Fold in corn.
  3. In large skillet over medium high heat 1 tablespoon canola oil till sizzling . Drop spoonfuls of batter into skillet. Brown on both sides. Add another tablespoon of canola oil for second batch. Serve immediately with warm maple syrup.

Notes

This batch makes eight fritters. They go fast so you might want to double it.

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Other corn recipes you will love!

 

Cheddar Corn Scallion Beer Bread

Hot Corn Dip

 

 

 

 

 

 

 

Quick and Easy Chocolate Cherry Cake

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I will start by saying that this is not a made from scratch cake although it really tastes as good or better than one.  Sometimes life just calls for shortcuts and that is where this cake comes in.  I mean I am sure there are days when you could use a couple of clones of yourself.  I know I could and today is no exception to that idea.  This Quick and Easy Chocolate Cherry Cake utilizes a boxed devil’s food cake mix.  So if Junior is asking you how much longer the earth can sustain the heat of the sun and Princess is shoving paperwork from school up your nose and hubby is asking you if you had time to pick his toothpaste than maybe just maybe this beautiful delectable cake is just what you need for that neighborhood gala you are supposed to attend this weekend.  

This Quick and Easy Chocolate Cherry Cake combine devil’s food cake mix and premium brand cherry pie filling for an outrageously divine dessert.  It is then drizzled with a rich chocolate glaze and garnished with maraschino cherries so it looks an impressive bakery cake at a fraction of the price.  

Have you tried any of my other cherry recipes?  Lip Smacking Good Cherry Pie Crumble Bars, Port Wine Cheddar Cherry Cheese Log and Pineapple Cherry Crush Cocktail are just a few reader favorites.  There are so many things that you can do with cherries.  I guess by now you have come to the conclusion that I really love them.   Still looking for more cherry desserts?  Try this amazing Cherry Chocolate Chip Cake from my blogging friend Baking Beauty!

So if cherries are you thing and time is not on your side put this lip smacking  Quick and Easy Chocolate Cherry Cake on your list.  No one at your soiree needs to know that it started with a box mix. 

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Quick and Easy Chocolate Cherry Cake

Ingredients

    Cake
  • 1 box (15.25 ounce) devils food cake mix
  • 3 large eggs
  • 1/4 cup canola oil
  • 1 teaspoon almond extract
  • 1 can (21 ounce) cherry pie filling
    • Chocolate Glaze
  • 3 tablespoons of butter
  • 2 tablespoons of corn syrup
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 teaspoon vanilla
  • Optional Garnish maraschino cherries

Instructions

  1. Preheat oven to 350 degrees. Spray bundt pan with nonstick baking spray.
  2. In large bowl stir together cake mix, eggs, oil and almond extract just until incorporated. Fold in cherries.
  3. Bake for 40-45 minutes. Cool for 15 minutes and invert on to cake plate. Cool cake completely; approximately 2 hours.
  4. In microwavable bowl or Pyrex measuring cup microwave butter and corn syrup for 45 seconds at 50% power. Add chocolate chips and microwave for 45 seconds at 50% power. Remove from microwave and continue stirring until chips are melted. If necessary you can microwave for 15 second interval at 50% power until the chips are melted. Stir in vanilla and drizzle over cake. If desired cut maraschino cherries in half and arrange on top of cake or at base of cake.
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Other recipes you will love!

Apple Caramel Cream Cheese Bundt Cake

Made from Scratch Strawberry Bundt Cake

 

Creamed Peas and Pearl Onions

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I am a believer that one can never have enough fall and winter vegetable recipes.  Especially ones like this Creamed Peas and Pearl Onions.  They are simply amazing.  I think they are our new favorite family vegetable.  It is a super simple recipe that includes seven ingredients and maybe twenty minutes of your time.  These are perfect served with Easy Pan Fried Chicken and Cream Gravy or Marinated Herb Butter T-Bone Steaks.  There are so many main courses that these would be perfect with.

Are you a pea lover? Than you must try this fabulous Chicken Primavera at Dinner at the Zoo! Peas are low in fat but high in protein, fiber and micro nutrients.  A cup of peas has less than 100 calories. . Did you know that because of peas strong anti-inflammatory properties they aid in the prevention of wrinkles, Alzheimer’s, arthritis, bronchitis, osteoporosis and candida.  You can find other health benefits to peas at Real Food For Life!

 Peas are usually one of those foods that people either love or hate. My husband is a huge pea lover.  I am not a huge pea lover but I am most certainly in love with these  Creamed Peas and Pearl Onions!!  

These sweet Creamed Peas and Pearl Onions combines peas and pearl onions into the creamiest classic quick side dish ever.  These tasty little beauties are even awesome in the summer over a baked potato with some Balsamic Vinegar Barbecue Pork Ribs.  Okay now I have managed to make myself famished.  

So if you like peas (or maybe you are married to someone who loves peas) than this recipe is right up your alley.  Delay no longer! Get those ingredients down on your grocery list and you will be set to chow down on these Creamed Peas and Pearl Onions before you know it. 

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Creamed Peas and Pearl Onions

Ingredients

  • 8 ounces fresh pearl onions
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 cups milk
  • 2 cups frozen baby peas
  • Salt and pepper to taste

Instructions

  1. Slice off the root ends on the pearl onions and drop into boiling water for about a minute. Drain and rinse with cold water. Pinch the stem end and a peeled onion will pop out. Set them aside.
  2. In large skillet over medium low heat melt butter. Whisk in flour and continue whisking until mixture is a light golden brown. Slowly whisk in milk and continue whisking until mixture thickens slightly; 2-3 minutes.
  3. Add peas and pearl onions (that were set aside). Simmer for 3-4 minutes. Salt and pepper to taste.

Notes

This dish tastes best served right away.

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Other pea recipes you will love!!

One Pot Cheesy Ham and Pea Campanelle

Honey Mustard Chicken Snap Pea Salad

Caramelized Onion Ham Broccoli Quiche

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Weekends are the best times to make the most awesome breakfasts!  You can sleep in a bit, get up and whip up something special, pop it in the oven, take your sweet pooch for a walk and come back and have a marvelous meal.  Nothing like an awesome feast to start the day.  Don’t forget to brew a fresh cup of coffee.  This Caramelized Onion Ham Broccoli Quiche is absolutely one of our favorite breakfasts. Of course you have to love onions because they are the star here.  The caramelized onions do take a little bit of time but feel free to do them the night before and store in the fridge.  That way you will have a head start on your Sunday morning treat.

Have you tried any of my other awesome breakfast goodies?  I think I have told you once or twice that breakfast is my favorite meal of the day.  Breakfast Bubble Bake, Overnight Cheesy Egg Casserole and Easy Overnight French Toast Casserole are just a few friend and family favorites.  

This gorgeous Caramelized Onion Ham Broccoli Quiche combines sweet caramelized onions, honey ham, fresh broccoli, Gouda, Swiss and Parmesan cheeses into a memorable meal.  Leftovers are just as tasty and can be reheated in the microwave for about 45 seconds at 50% power. They are perfect for a holiday party, special luncheon or birthday brunch. 

Please remember to put the quiche on a cookie sheet.  This deep dish quiche is filled to the brim with all kinds of goodness so it aids in getting the quiche in and out of the oven and catches any drips so your oven stays nice and clean. 

This Caramelized Onion Ham Broccoli Quiche is the perfect weekend treat.  So make a breakfast that you can feel good about feeding your family. Trust me!  Your family will be singing your praises!  

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Caramelized Onion Ham Broccoli Quiche

Ingredients

  • 1 deep dish frozen pie crust
  • 3 tablespoons butter
  • 3 small vidalia onions sliced in half and cut in thin half moons
  • 1/4 lb thin sliced deli honey ham diced
  • 1 1/2 cups broccoli florets coarsely chopped
  • 2 cloves of garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 2/3 cup Gouda shredded
  • 2/3 cup Swiss shredded
  • 1/4 cup fresh Parmesan cheese shredded
  • 6 eggs
  • 1/4 cup whipping cream

Instructions

  1. In large skillet over medium low heat melt butter. Add onions slices and cook for about 30-40 minutes or until they reach a rich brown color; stirring every few minutes. Add ham and broccoli to the skillet the last 3-4 of minutes of cooking. Add garlic, salt, pepper, onion powder and oregano and cook for additional 1 minute.
  2. Place the pie shell on a baking sheet. Place half of the skillet mixture in the frozen pie shell. Top with approximately half of each cheese. Top with remaining skillet mixture and then with remaining cheese.
  3. Whisk eggs and whipping cream together and slowly pour over the ingredients in the pie shell.
  4. Bake at 350 degrees for approximately 40-45 minutes or until it has puffed and is lightly browned. Let cool for 10-15 minutes before slicing.
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Sausage Pepper Egg Bake

Cheesy Hash Brown Egg Cups

Skillet Puff Pastry Chicken Pot Pie

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This is the time of year for all things warm and comfortable.  This my friends is especially true when it comes to recipes.  I mean honestly who doesn’t love soups, stews, casseroles and mac n cheese.  Perfect time of year for Chicken Green Bean Stuffing Casserole, Barbecue Pork Topped Gouda Mac N Cheese and Crock Pot Chuck Roast and Vegetables.  Those are just a few of my favorites but feel free to go to the search bar at the top of my page and put in comfort food.  

This Skillet Puff Pastry Chicken Pot Pie is a new family favorite.  It can be made in your cast iron skillet or other large deep oven proof skillet.  It comes together real fast and is topped with puff pastry making it even more convenient and quick.  This is a busy time of year and I am sure that you could use another easy one skillet recipe that comes together easily.  

Skillet Puff Pastry Chicken Pot Pie combines chicken breast carrots, onions, baby peas and potatoes into a rich creamy gravy.  It is then topped with a flaky light pastry containing several layers of butter.  Do I have your attention now?  To make it easier I don’t peel the potatoes or the carrots. You can get this ready for the stove in about 30 minutes.  

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Skillet Puff Pastry Chicken Pot Pie

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 1/4 lbs chicken breast tenderloins
  • 1 small onion chopped
  • 2 large carrots cut in thin rounds
  • 1 large russet potato cut in small cubes
  • 2 cloves garlic minced
  • 1/3 cup flour
  • 3/4 teaspoon poultry seasoning
  • 2 1/4 cups low sodium chicken broth
  • 3/4 cup heavy cream
  • 1 cup frozen baby peas
  • Salt & pepper to taste.
  • 1 sheet puff pastry (thawed; follow directions carefully on box to thaw)
  • 1 egg white

Instructions

  1. Preheat oven to 400 degrees.
  2. In cast iron skillet or large deep round skillet over medium low heat add one tablespoon of butter and one tablespoon of olive oil. Sprinkle chicken lightly with poultry seasoning; just a couple of pinches. Brown chicken on both sides. Set aside.
  3. Melt remaining butter in skillet. Add onions, carrots and potatoes. Cook for approximately 8-10 minutes or until onions and potatoes are just starting to brown on the edges, Add garlic and cook for additional minute. Turn heat to low and sprinkle flour and remaining poultry seasoning over vegetables; continue cooking for 90 seconds stirring continuously. Add chicken broth and stir; cooking for 1-2 minutes. Add cream and baby peas stirring gently to combine. Slice cooked chicken into bite size pieces and return to skillet. Salt & pepper to taste.
  4. If necessary roll out the puff pastry sheet to cover the skillet. Roll out on flour covered surface. Cover skillet and tuck in any overhanging puff pastry. Cut slits in top crust to help with venting. Beat egg white in small bowl. Lightly brush over the top of the puff pastry using pastry brush. You will not need all of the egg white.
  5. Bake 45-50 minutes or until golden brown. Place piece of aluminum foil in rack under skillet for drips.

Notes

This recipe is best served right away. It does not do well being prepared ahead of time.

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One Skillet Asparagus Stuffed Parmesan Chicken

Easy Pan Fried Chicken and Cream Gravy

Italian Sausage Potato Hash

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Do you feel like you are constantly on the run?  I usually feel like this from about October 1st through Jan 1st.  It seems like there could be three of me and that is still not enough.  There are just so many activities and functions.  There are family reunions, weddings, trunk or treat, drama events at school and I have not even mentioned all the holiday extravaganzas. Wait till the holidays get here and then the running turns into a sprint.  Quick dinner recipes are very much appreciated this time of year and this Italian Sausage Potato Hash is both fast and easy.  It is the perfect weeknight meal with lots of wholesome ingredients that you can feel good about feeding your family. 

Have you tried any of my other quick and easy recipes?  Quick and Easy Broccoli Cheddar Soup, One Skillet Savory Beef Tips and Gravy and Easy Cabbage Roll Skillet are just a few family favorites.  

This Italian Sausage Potato Hash combines Italian sausage, red potatoes, onions, garlic, red pepper, spinach, carrots and a perfect blend of spices into a quick and tasty one skillet feast. This dish takes about 20 minutes to cook and prep is about 5 minutes.  I usually do most of the prep while the dish is cooking since the veggies are added at staggered times. If you don’t eat sausage substitute ground beef.  If you don’t like spinach throw in some kale.  As I always say don’t through the baby out with the bath water. 

So if your life is crazy busy right now than this Italian Sausage Potato Hash is just what you need.  Your family will be singing your praises and you will be on to the next task at hand.  Put this simple list of ingredients on your grocery list and you will be ready to go. 

 

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Italian Sausage Potato Hash

Ingredients

  • 1 lb bulk Italian sausage
  • 1 lb small red potatoes cut in small cubes
  • 2 carrots sliced in rounds
  • 1 small onion chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/4 -1/2 teaspoon crushed red pepper (depending on taste)
  • 2 cloves garlic minced
  • 6 cups baby spinach
  • Salt & pepper to taste

Instructions

  1. In large skillet over medium low heat add sausage. Break it up with spoon and add potatoes; cook for 5 minutes. Add carrots and onions; cook for additional 10-15 minutes or until veggies are tender and sausage is fully browned. Add oregano, basil, onion powder and crushed red pepper. Add garlic and spinach and cook for additional 1 minute. Salt & pepper to taste.
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Easy Creamy Chicken Mushroom Asparagus Skillet

Quick Southern Pimento Cheese

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