Sausage & White Bean Cheese Chowder

                                                                           

This is a very nice chowder with layers of flavor!

1 & 1/2 Pounds Loose Sausage ( I use Darrenkamps Sausage it is GREAT)

5 Medium Potatoes Peeled & Diced Large Dice

1 Large Onion Chopped Large Chop

3 Ribs Celery Chopped

1/2 Pound Baby Carrots

3 Tablespoons Fresh Parsley Chopped

1, 40 Ounce Can Great Northern White Beans

Water

3 Cups Milk

4 Ounces Cream Cheese

1 & 1/2 Cups Shredded Asiago & Parmesan Cheese

2 Cups Colby Jack Shredded Cheese

Pepper to taste

Brown sausage in a deep saucepan, drain off grease if needed. Darrenkamps Sausage is never greasy! Now add chopped onion, parsley, & celery & cook with the sausage about 10 minutes on medium heat. Add diced potatoes, beans, & whole carrots. Cover with water & simmer until carrots are very tender. Now add the milk & cheeses. Cook & stir until bubbly & nicely thick, it won't take long. Ladle up a large bowlful & sprinkle with pepper to taste! This is GREAT CHOWDER!

Blueberry Almond Brownies with Cream Cheese Glaze!

                                                                         

Just perfect! 

Look at the luscious cream cheese & almond glaze! 

Even plain these would be yummy brownies!

BROWNIE BATTER:

1 & 1/3 Cup Butter Softened

2&2/3 Cups Sugar

4 Eggs

2 Teaspoon Almond Extract

3 Cups Flour

1/2 Teaspoon Salt

1 Pint Fresh Blueberries

1 Cup Sliced Almonds

Beat butter Fluffy, slowly add the sugar & beat fluffy. Beat in eggs & extract & beat until fluffy! Stir flour & salt together & beat that into your mixture. Fold in the blueberries & almond slices! Spray a 9x13 pan with cooking spray. Spoon your batter into the prepared pan! Bake in a preheated 350 degree oven for 40 to 45 minutes, test to make sure the batter is not wet before you remove the brownies from the oven. Just insert a toothpick or cake tester into the center of the brownies, once removed it should not have any wet brownie batter, blueberry goo is ok though! Now cool for about 10 minutes & then top with the following glaze! 

GLAZE:

4 Tablespoons of Cream Cheese

4 Tablespoons of Butter

Dash of Salt

1 Teaspoon Almond Extract

Powdered Sugar about 2 Cups or as much or as little as you like! 

Pace cream cheese & butter in a deep glass bowl & microwave until liquid, about 1 minute 25 seconds. Stir, it will be odd looking but as long as it is liquid it is what you want. Now Stir in powdered sugar, salt & extract & stir well with a spoon. You should have a pliable slightly thick but smooth glaze! If you need it stiffer add more sugar, smoother just add a little milk. Stir smooth & then dollop over the brownies. Sprinkle about 1/2 Cup of the sliced almonds, & let cool! Cut into squares & serve! DELISH!

For all new recipes!

Hello Foodies!

Remember, so you do not miss any new updates on Judys Foodies just follow me on TWITTER at JAEU2 or on Facebook at Judy A. Johnson. I also post good links to older recipes for this blog on both of those sites. So FOLLOW AT WILL!

Patriotic Pound Cake

                                                                         

This is an easy simple dessert! I went Red, White, & Blue for Independence Day but you could use any fruit at any time & enjoy & light refreshing summer favorite! I used Watermelon for my red but Strawberries or Red Raspberries would be good too! This pound cake is a version of the Better Homes & Gardens Pound Cake recipe. I like it because it uses only 3 eggs & not a huge amount of butter! ENJOY!

3/4 Cup Butter Softened

3/4 Cup Sugar

2 TSP Vanilla

3 Eggs

1 & 1/4 Cups Flour

1/2 TSP Baking Powder

1/4 TSP Salt

Cream the butter until fluffy. Slowly beat in the sugar & beat until very light about 5 minutes on high speed. Now beat in the vanilla. Add eggs one at a time beating well after each egg. Stir all your dry ingredients together mixing very well. Slowly beat them into your creamed mixture. Preheat oven to 350 degrees. Spray the bottom of a loaf pan that is a 9x5x3 size. Pour batter in & smooth to make it even. Bake 40 to 50 minutes until golden brown & test done with a toothpick inserted, it should come out with no wet batter. Remove from oven & let cool 5 minutes. Invert pan & dump out cake. I had to loosen my edges by running a knife around the sides but it then came out easily. Let cake cool completely & then dust with powdered sugar!  Serve a generous slice with the fruit & dot with Whipped Cream or Ice Cream! Nice, light, refreshing, & PATRIOTIC!