Corn Chowder with Smoked Sausage

Corn and Sausage ChowderOkay Guys, truth time. I changed the title of this recipe. It was originally called New Orleans Bisque with Smoked Sausage  over at Allrecipes where I found the recipe. While eating it I was in a quandary, because it basically seemed like corn chowder. Delicious, corn chowder, but still corn chowder. So I was not even sure I knew what a bisque was. I mean soup, yes, but more specifically, no. So I looked around the internet, (so helpful at times) and found that bisque is usually a soup similar to chowder, often has wine, but the big difference is, it is pureed. So this has no wine, certainly isn’t pureed, hence the name change. So I would think a nice homemade carrot soup with wine, would fall in the bisque category, but don’t take my word for it, I could be totally wrong. What I do know is this. This soup with all its chunky goodness, was a warm and hearty lunch, enough to keep us all warm and cozy, and filled up until supper. We will definitely be making this one again!

  • 1 pkg. smoked sausage ( 16 ounces)- cut into chunks
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 short can kernel corn
  • 4 cups milk
  • 2 cups chopped and peeled potatoes, cooked, and drained
  • Shredded Cheddar Cheese for topping
  1. Melt butter in saucepan. Add onion and cook until tender. Add flour, salt and pepper cook one minute.
  2. Add milk. Bring to a gentle boil, and cook for 1 minute. Add corn, potato(cooked) and sausage.
  3. Simmer on medium-low heat for about 10 minutes, until thickened and warmed through.
  4. Top with cheese before serving.
  5. Eat and enjoy!


Cinnamon Sugar & Pecan Popcorn

Sweet PopcornGuys! Today, I have some sad news. This will be the last post of the Secret Recipe Club. After many years, this group has decided to close up shop. We get this one last post to say good-bye. I must say, it has been fun. Definitely one of the blogging highlights for me. For this last post I was assigned Casa Costello, a blog all the way from Northwest United Kingdom! I chose one of my favourite foods, popcorn, with a sweet twist. When I have a favourite I usually tend to stay away from changing anything about it, but this was a nice sweet twist. Way easier than caramel corn, it is an easy way to sweeten up that popcorn. This would be a wonderful and easy addition to any holiday time eats!

  • 1/3 cup Popcorn Kernels
    2 tbsp Cooking Oil
    1/4 cup melted butter
    3 tsp granulated sugar
    1 tsp ground cinnamon
    Pecans – roughly chopped/broken into pieces
  1. Pop popcorn in your popcorn maker with oil. Toss with melted butter.
  2. Combine sugar and cinnamon, toss to coat.
  3. Add pecans (or any other nut of choice)
  4. Eat and enjoy!

Dill Devilled Eggs

Devilled EggsWelcome to a new club! Secret Recipe Club is sadly, ending this month. I used to be a member of Crazy Cooking Challenge, which also ended, and I also loved. This new one Fantastical Food Fight, will run similarly along those lines. Each month a group of us will make one type of food. Really this is a great idea, because when you are looking for a specific type of recipe, you can go to one place and find a bunch, that us bloggers have personally tried. This first one is devilled eggs. I have a standard go-to devilled egg recipe, that is so good, I  dare to try out anything new. However, one of the rules is that it must be a new recipe to your blog. So we tried this one from over at McCormick, and I must say, I was pleasantly surprised. Maybe, I just really love devilled eggs (okay, no maybe needed, it’s true), but these bad boys were so good!! I will definitely now have 2 go-to devilled egg recipes!

Recipe has been very slightly adapted

  1. Place eggs in saucepan, that they will lay with room on the bottom. Cover with water. Bring water to a boil. When water has started boiling, cover and reduce to a simmer. Cook for 10 minutes. Immediately drain boiling water and rinse with cold water, until cool enough to touch. Peel eggs and cut in half, vertically.
  2. Remove yolk. Combine yolk with Mayonnaise and spices. Stir vigorously with fork. You want that yolk all mashed up and creamy. Re-fill egg whites.
  3. Top with pickle. Refrigerate until ready to serve.
  4. Eat and enjoy!

Amish Breakfast Casserole

Amish Breakfast CasseroleThe night of easy dinners is here. Ah, Monday. With driving kids around this is the day that dinner is always the hardest. I am gone for about 40 minutes right when I would usually preparing our dinner. I very often rely on the crock pot. It is so welcoming to come into a house that has a delicious meal bubbling away, ready to be eaten by my hungry family. Another good go-to is the casserole. They generally bake for 40 minutes are more, so I can prepare it, and then pop it in the oven right before we leave. This one left us with full bellies, and was quite tasty. We all would happily eat this one again!

Recipe adapted from Allrecipes

  • 1 pound bacon, diced
  • 1 small red onion, peeled and chopped
  • 6 eggs
  • 4 cups frozen hash browns
  • 1 cup cottage cheese
  • 2 cups Swiss cheese
  • 1 cup Cheddar cheese
  • 1 tsp salt
  • grind of pepper
  1. Cook bacon and onion in large skillet until bacon is crisp. Drain.
  2. While bacon is cooking, whisk eggs in large mixing bowl. Stir in remaining ingredients, and bacon after it has been drained.
  3. Grease a 13×9 inch baking dish. Pour mixture in.
  4. Bake, uncovered, for 45 minutes at 350 degrees.
  5. Eat and enjoy!