Soup’s On!

1 lb ground hot Italian sausage
1 tbsp garlic minced
1 yellow onion chopped
4 russet potato diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cup chicken broth (32 oz)
water see recipe instructions
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup shredded parmesan cheese (for topping)

In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely at this point). Drain grease from skillet.
In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn’t, add up to 2 cups water so potatoes are covered.
Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.
Cover crock pot and cook on HIGH for another 30 minutes.
Serve zuppa toscana immediately with shredded parmesan cheese as garnish.   source 

Lets Bake!

Six (6) Cookies that are secretly healthy! 

That’s what the article title read! 

I’ll list one here. See the LINK for the other five. 

Chewy pumpkin snickerdoodles

Yields: 24 cookies
½ cup unsalted butter
⅓ cup lightly packed brown sugar
½ cup white sugar
½ teaspoon vanilla extract
⅓ cup canned pumpkin (not the entire can, not pumpkin pie filling)
3/4 teaspoon ground cinnamon
¼ teaspoon each nutmeg and ground cloves
½ teaspoon allspice
¼ teaspoon salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
1½ cups white all-purpose flour

Optional: 1 cup white chocolate chips
For rolling the cookies:

4 tablespoons white sugar
¾ teaspoon ground cinnamon

Preheat the oven to 350 degrees F.
In a large bowl beat together the room temperature butter, brown sugar and white sugar until creamy.
Beat in the vanilla, pumpkin, cinnamon, nutmeg, cloves, allspice and salt.
In another bowl toss together the baking soda, cream of tartar and flour.
Add wet and dry ingredients and mix until just combined. If desired, add in white chocolate chips.
Roll dough into balls, and then roll the balls in a bowl containing the white sugar and ground cinnamon mixture.
Place on a cookie sheet and bake 13-15 minutes. Slightly under-baking these cookies yield soft and tender cookies.

Snickerdoodles always remind me of a special someone; may all you and your special someone(s) have a sweet and holy Christmas! 

Cheese Dip, Anyone?

Real Cheese Queso Dip Appetizer Recipe
By Kate

1/2 lb Pepper jack Cheese – cubed
1/2 lb American Cheese (White) – cubed
1 cup whole milk (maybe more for thinning the dip out later)
8 oz cream cheese
1/2 cup regular sour cream
1 can Rotel
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder

Instructions: Combine all ingredients in the slow cooker and cook on low for 1 1/2 to 2 hours, stirring every so often.
Or, in a medium size saucepan, combine all ingredients and stir often while this is heating up. Then, transfer to a 2 quart crock pot once heated. Keep on warm to keep the dip “dipable” and enjoy!

It’s suppose to be really good! If you try it let me know.