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Brown Butter Peanut Butter Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

 
When I think of peanut butter cookies my mind instantly recalls those perfectly round cookies with the fork-hashed “X” in the center. But what if I told you TK member Bellelatte does it one better? What if I told you Melissa takes your everyday peanut butter cookie and transcends it into a realm of pure confection perfection?
 
How can that be? Two words: brown butter
 
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Yes, brown butter is the bees-knees. It’s what makes the world go round. Well, at least it makes my world go round, and after you taste these cookies I bet you’ll feel the same way.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.  
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

In a medium bowl, combine the white sugar with the brown sugar and set aside.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

In a medium (10-inch) skillet, slowly melt 2 sticks of unsalted butter over medium-low heat.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Continue to stir as the butter bubbles.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Once the milk solids have sunk to the bottom of the pan and turned the prettiest shade of brown, remove the pan off the heat.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Now you can add the sugars into the browned butter.
   
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Slowly stir to combine and let cool for 10 minutes or so.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

In a large bowl, add the creamy peanut butter and the honey.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Then add in the cooled browned butter-sugar mixture.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Mix that until just combined.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Crack and add in 1 egg and the 1/4 cup of milk.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Then blend until smooth.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Gradually add in the dry ingredients a little at a time and mix after each addition.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Stop once the dough comes together.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Cover and refrigerate for at least 2 hours. This gives the dough a chance to cool and solidify so the cookies don’t melt into one giant blob on your cookie sheet. So as hard as it may seem, do not skip this step.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Once the cookie dough has had the chance to cool, measure and form into 1-inch balls.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

With a fork, press down to make the traditional “X” in each of the cookies.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Slide the cookies into a preheated 350ºF oven and bake for 9-10 minutes.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

The second the cookies come out of the oven, sprinkle with a little granulated sugar. Once they’ve had a chance to cool and are firm enough, transfer to a wire rack to cool completely and repeat with the remaining cookie dough.
  
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

Light and flaky, these cookies will no doubt melt in your mouth. Promise.
   
 
 
 
Tasty Kitchen Blog: Brown-Butter Peanut Butter Cookies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Melissa (bellelatte).

If you’re a brown butter fan then these delicate brown-butter peanut butter cookies will win you over, big time. I think it’s safe to say I won’t go back to making regular peanut butter cookies ever again.
 
After you’re done whipping up these cookies, be sure to raid Bellelatte’s recipe box for more sweet treats. Thank you Melissa for sharing this wonderful recipe with us!

 
 

Printable Recipe

Brown Butter Peanut Butter Cookies

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 36

36

Description

I have an obsession with browned butter, so incorporating it into peanut butter cookies seemed like a great idea—and it was!

Ingredients

  • ½ cups Light Brown Sugar
  • ½ cups Granulated Sugar, Plus Extra To Sprinkle On Top Of Baked Cookies
  • 2 sticks Unsalted Butter
  • 1-⅓ cup All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Creamy Peanut Butter
  • ½ teaspoons Honey
  • 1 whole Egg
  • ¼ cups Milk

Preparation Instructions

1. In a large bowl, mix brown sugar and granulated sugar.
2. Brown the butter in a medium saucepan and add to the sugars. Set aside and allow mixture to cool for about ten minutes.
3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Once butter is cooled, add peanut butter and honey and beat on medium speed just until smooth. Beat in egg. Mix in milk.
5. Add the flour mixture and mix just until dough comes together.
6. Cover and refrigerate dough for at least two hours or up to overnight.
7. When ready to bake, preheat oven to 350 degrees F and line a baking sheet with parchment paper or silicone baking mats.
8. Roll dough into 1-inch balls. Flatten by pressing down with a fork, while holding the sides of the cookie in order to maintain a circular shape. Press the fork into the cookie again in a perpendicular angle to the first indentation, forming a crosshatch pattern.
9. Bake until cookies begin to brown around the edges but centers still look somewhat doughy, about 9–10 minutes.
10. Immediately upon removing from the oven, sprinkle sugar on the tops of the cookies and let cool on baking sheets until firm enough to handle, then transfer to a wire rack.

 
 
_______________________________________

Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

 

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Birthday Cake Batter Popcorn

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Birthday Cake Batter Popcorn. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Mrs. Schwartz's Kitchen.

 
When I was saw this recipe by Mrs. Schwatz a few weeks ago, I knew I had to stop everything and make it immediately. Birthday Cake Batter Popcorn? Yes, please. As a lover of anything salty and sweet, I knew it would be a winner. Plus, it involved rainbow sprinkles. Enough said.
 
I made this the day before going on vacation, and had grand plans to take it with me in little plastic baggies for the flight.
 
Let’s just say it never made it that far.
 
Between munching all day while I worked and going back for “just one more kernel”, all I had left to fill my plastic baggies were popcorn seeds. Oops.
 
Here’s what ya need!

 
 
 
Tasty Kitchen Blog: Birthday Cake Batter Popcorn. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Mrs. Schwartz's Kitchen.

Simple yellow cake mix, some popcorn (I just popped one bag in the microwave), vegetable shortening, white chocolate chips and sprinkles. Five ingredients—it doesn’t get better than that!

 
 
 
Tasty Kitchen Blog: Birthday Cake Batter Popcorn. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Mrs. Schwartz's Kitchen.

The first step is melting your white chocolate. I just zapped this in the microwave in short thirty-second intervals until it was all melted. I think it took a minute and a half total.

 
 
 
Tasty Kitchen Blog: Birthday Cake Batter Popcorn. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Mrs. Schwartz's Kitchen.

Then, stir in your vegetable shortening to the melted white chocolate …

 
 
 
Tasty Kitchen Blog: Birthday Cake Batter Popcorn. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Mrs. Schwartz's Kitchen.

And add cake mix! How fun is that? I would never in a million years think to add dry cake mix to melted chocolate. The recipe says to add 1 – 1 ½ cups cake mix, but I would err on the lesser side because it makes the chocolate mixture really, really thick.

 
 
 
Tasty Kitchen Blog: Birthday Cake Batter Popcorn. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Mrs. Schwartz's Kitchen.

Add this to the popcorn and use your hands to toss everything together—watch out, it’s gonna get messy! Don’t worry if you don’t get all the white chocolate cake batter clumps perfectly mixed in with the popcorn. It will harden anyway and work out just fine.

 
 
 
Tasty Kitchen Blog: Birthday Cake Batter Popcorn. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Mrs. Schwartz's Kitchen.

Now comes my favorite part: sprinkles! I love rainbow sprinkles and add them to anything and everything.

 
 
 
Tasty Kitchen Blog: Birthday Cake Batter Popcorn. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Mrs. Schwartz's Kitchen.

Let the popcorn cool and set to harden up a bit—if you can stand it to wait, that is.

 
 
 
Tasty Kitchen Blog: Birthday Cake Batter Popcorn. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Mrs. Schwartz's Kitchen.

Ta-dah! How fun and festive is that?
 
I love taking a perfectly healthy snack like natural popcorn and dumping chocolate and cake mix on it, don’t you?

 
 
 
Tasty Kitchen Blog: Birthday Cake Batter Popcorn. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Mrs. Schwartz's Kitchen.

If you want to be sneaky, you can put this in a bag, hide it in the bottom of your largest purse and hit up the movies with your girlfriends. You didn’t hear that from me though.
 
Thank you, Mrs. Schwartz, for such a fun easy recipe! Head over to her blog Mrs. Schwartz’s Kitchen to find more of her recipes.

Editor’s note: If you need to visit her blog in stealth mode, perhaps while at work or in the middle of a boring meeting, you may want to switch off the audio in your machine. That way, no one will hear the distinct intro of “Land Down Under” start playing. On second thought, letting it play audibly might help explain things to people around you if you plan to sing along with the chorus and start belting, “You better run, you better take cover. Yeah!”

 
 

Printable Recipe

Birthday Cake Batter Popcorn

See the full recipe post on Krysten Schwartz ’s site!
4.50 Mitt(s) 8 Rating(s)8 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Salty, sweet, crunchy and colorful! What else would you want in a snack or dessert?

Ingredients

  • 1-½ cup Melted Almond Bark Or White Chocolate
  • ¼ cups Vegetable Shortening
  • 1-½ cup White Or Yellow Cake Mix
  • 6 cups Popcorn (popped)
  • ¼ cups Sprinkles

Preparation Instructions

Melt the almond bark/chocolate in the microwave. I put it in the microwave in 30-second intervals, stirring between each 30 seconds until it is fully melted.

Add the vegetable shortening to the almond bark/chocolate and stir until it is melted. I usually don’t have to put it back in the microwave to completely melt it but you can if you have to.

Then add the cake mix to the almond bark/chocolate.

Pour the coating onto the popcorn and coat evenly. I use 2 spoons and toss it almost like a salad.

Pour the popcorn out onto cookie sheets to cool/harden. Sprinkle immediately with your choice of sprinkles.

Wait until fully hardened (if you can) and enjoy!

 
 
_______________________________________

Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

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Spicy Black Bean Burger

Posted by in Step-by-Step Recipes

 
Now, I’m a girl who likes her protein. If you know anything about me, you know that I eat all kinds of exotic meats, so it is rare that you’ll see me making a bean burger. But there was something about this Spicy Black Bean Burger from Keep It Simple Foods that caught my eye. I loved that it was packed with veggies and it used my favorite ingredient in the universe: Sriracha. So I thought I’d branch out, and the results were thrilling.

 
 
 

You will need: red bell pepper, Sriracha my love, chili powder, cumin, onion powder, bread crumbs, parsley, onion, garlic, one egg, and black beans.

You don’t need mustard. I’m not sure why I put it in the picture. Maybe I was anticipating what I was going to put on my burger. But the truth is that you could add it to the mixture along with any other spices that you like. There is room to be creative here.

 
 
 

Remove the seeds from the pepper, peel and cut off half an onion, and peel some garlic cloves.

 
 
 

Throw it all in a food processor and pulse until chunky.

 
 
 

Next, mash the black beans with a fork or, put them in the food processor as well and pulse them a few times. You’ll need to make sure the are well-drained first. You’ll also need to try not to get overzealous like I did and over-puree. It will be harder to form the burgers this way. But I like a challenge.

 
 
 

Next, coarsely chop some parsley.

 
 
 

Combine all of the ingredients in a bowl and mix well.

 
 
 

If the mixture seems too wet, feel free to strain it through a fine mesh strainer. Then add the bread crumbs.

 
 
 

Mix well until uniform and with a consistency that will allow you to form a patty. You may need to add more bread crumbs to get it to where you want.

 
 
 

Heat a skillet with a bit of oil and form a patty. Sprinkle it with bread crumbs on one side …

 
 
 

Then place it bread crumb side down into the hot oil and sprinkle the other side with bread crumbs. Do this with all four patties. You can finish these on the stove top, or if your patties seem fragile, heat the oven to 350ºF and just transfer the skillet to the oven so that they cook uniformly.

 
 
 

Remove them from the oven and doctor them with all of your favorite toppings. I used a thin bun so that the bean burger could be the star. Then I added sliced avocado, ripe tomatoes and my favorite condiments. It was truly delicious.

Thanks to Jennifer for expanding my repertoire! Check out her website, Keep It Simple Foods, for some other delightful recipes.

 
 

Printable Recipe

Spicy Black Bean Burger

See the full recipe post on KeepItSimpleFoods’s site!
4.67 Mitt(s) 6 Rating(s)6 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

The best veggie burger you’ll ever eat. So tasty you won’t miss the meat!

Ingredients

  • 1 can (16 Oz. Size) Black Beans
  • ½ whole Onion, Cut Into Wedges
  • 3 cloves Garlic, Peeled And Rough Chopped
  • 1 whole Red Pepper, Stem And Seeds Removed, Chopped
  • 1 whole Egg
  • 1 teaspoon Cumin
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chili Powder
  • 1 Tablespoon Sriracha Hot Sauce (or Your Favorite Hot Sauce)
  • ½ cups Finely Chopped Cilantro
  • 1 cup Panko Bread Crumbs
  • 2 Tablespoons Canola Oil
  • 4 whole Burger Buns Or Kaiser Rolls

Preparation Instructions

Drain the can of black beans. In a mixing bowl, mash the black beans with a fork or a potato masher.

Use a food processor to chop the onion, garlic, and red pepper until very fine. Stir the mixture in with the beans.

In a separate mixing bowl, combine the egg, cumin, onion powder, chili powder, Sriracha and cilantro. Add this to the bean mixture and combine well.

If the mixture has a lot of liquid, strain with a cheesecloth or let it strain through a colander with very fine holes. Once the excess liquid has drained off, return the bean mixture to the bowl and stir in half of the bread crumbs.

Use your hands to form four evenly sized patties. Coat the outside of the burger patties in the remaining bread crumbs.

Heat the oil in a skillet on medium high heat. Cook burgers in the pan until heated through and slightly browned on both sides.

Put the burger on top of a bun. Dress with all your favorite burger condiments and enjoy!

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

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Sausage and Potato Soup

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

 
One day, over two years ago, I asked my dad what he wanted for supper. His reply? Soup. This was fine by me since soup is one of my favorite meals to make. I planned to make his favorite: cream of broccoli soup, but was stopped short by freezer-burnt broccoli. Not appetizing.

Avoiding panic, I decided to make up an entirely new recipe. I threw together some of my favorite soup ingredients and called it good. To my delight, everyone loved my creation. Thus, this soup was born.

Two years later, I’m still making this Sausage and Potato Soup on a regular basis, receiving the same rave reviews. Reuben loves it and it’s oh-so-easy to make. Win-win.

Let me take you through the steps of how to make it:

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Assemble your ingredients: mild or spicy Italian sausage (store-bought or homemade), butter (yep, a whole stick), an onion, a couple cloves of garlic, 3 medium-sized russet potatoes, salt and pepper, dried parsley, all-purpose flour, and whole milk.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Begin by prepping your ingredients. Chop the onions fairly coarse. Reuben was kind enough to cut them for me, seeing as they made my eyes hurt.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Mince the garlic.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Wash (and by wash, I mean scrub) the potatoes and cut off any icky parts.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Chop the potatoes into about ½ - ¾-inch cubes.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Put the sausage in a skillet and cook until no longer pink. Meanwhile, melt the butter in your soup pan. Add the onions and cook until soft and translucent.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Add the garlic, potatoes, salt and pepper, and parsley. Cook for 3 minutes.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Add the flour and cook for an additional 2 minutes. Then stir in the sausage. Lovely, lovely sausage.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Slowly pour in the milk. Bring to a boil and simmer just until the potatoes are tender, about 15 minutes. Taste and adjust seasonings as necessary.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.

Ladle yourself a big bowl and devour. Be careful not to burn yourself in your eagerness to consume.

 
 
 
Tasty Kitchen Blog: Sausage Potato Soup. Guest post and recipe by Erica Kastner of Cooking for Seven.
 
Notes:

• Don’t be scared by the stick of butter included in this recipe. It is very necessary. If you must, you could substitute some of the milk for chicken or vegetable stock and cut down on some of the butter.
• If you prefer a thicker soup, simply add an additional tablespoon or so of flour at the beginning.
• You can add different spices to the soup (be creative!), but I find that parsley, salt and pepper are sufficient. If you like a spicy soup, try adding a few flakes of red pepper.

 
 

Printable Recipe

Sausage & Potato Soup

See the full recipe post on Erica Lea’s site!
5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

A creamy soup made with Italian sausage and russet potatoes. Seasoned with parsley, garlic, and salt and pepper.

Ingredients

  • ½ pounds Bulk Italian Sausage, Cooked Until No Longer Pink
  • 1 stick Butter
  • 1 whole Onion, Chopped
  • 2 cloves Garlic, Minced Or Crushed
  • 3 whole Medium Russet Potatoes
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 teaspoons Parsley
  • 2-½ teaspoons Flour
  • 4 cups Whole Milk

Preparation Instructions

1) Melt the butter in a large stockpot over medium-low heat. Add the onion and cook, stirring frequently, until transparent. Add the garlic, potatoes, salt and pepper, and parsley and cook for 3 more minutes. Stir in the sausage.

2) Add the flour and cook for an additional 2 minutes. Slowly add the milk. Bring to a boil and simmer just until the potatoes are tender. Taste and adjust seasonings if necessary.

 
 
_______________________________________

Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

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Lemon Blueberry Crunch Muffins

Posted by in Baking, Step-by-Step Recipes

  I love muffins. Soft and delicate or chunky and hearty, I’ll take them any way they come. Now, there’s is a thin line that separates muffins from cupcakes. I’m not sure exactly what it is, but I feel a great deal better about myself when eating a muffin. Who cares if the muffin is […]

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Chocolate Hazelnut Milk

Posted by in Step-by-Step Recipes

  At the risk of sounding like Mugatu in the film Zoolander: nut milks are “so hot right now.” I’m seeing them everywhere. I think they’ve hit the mainstream, not only because they are non-dairy and vegan (and in most cases raw), but also because they are delicious. Nut milks have a wonderful depth of […]

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Lemon Cornmeal Pancakes

Posted by in Step-by-Step Recipes

  Weekends are made for sleeping in and for pancakes. Ok, let’s be honest, we have a baby, so we are not sleeping in anymore, but we are still making pancakes. My husband, Josh, would be fine eating our Cinnamon Streusel Pancakes every weekend, but I like to try new pancake recipes. I spotted Jenna’s […]

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Shrimp Martini Appetizers

Posted by in Step-by-Step Recipes

  You know when you make a recipe that immediately makes you say, “I have to make this at least once a week”? Well, this is one of those recipes. If you are a fan of shrimp, then this simple Shrimp Martini Appetizer recipe by Tasty Kitchen member 4littlefergusons is a must-try. Not only does […]