Body Warming Tuscan Soup

This soup is very easy to throw together in the morning and just let cook all day!

Ingredients:

• 2 (14.5 oz) Cans of Low-Sodium Chicken Broth
• 4 c. Water
• 2 Cloves of Garlic, Minced
• 1 Medium Onion, chopped
• 1 lb. Italian Sausage (links or crumbled)
• 3 Russet Potatoes, Cut in 1/4 in. Pieces
• 2 c. Kale, Chopped
• 1 c. Heavy Whipping Cream

Directions:

Start by browning the sausage. If you used links cut into bit sized pieces. In a large crock pot combine browned sausage, onion, chicken broth, water, potatoes, and garlic. Place crock on high 4-5 hours or until potatoes are soft. Once potatoes are soft turn the crockpot off and add chopped kale and heavy whipping cream. Let the soup sit for about 15 minutes and serve. AND ENJOY!

Auntie Jessica's Snicker-doodle Cookies

Bogart

My child, Bogart, so happens to be a 10 month old golden-doodle and his Aunt Jessica's favorite cookie is snicker-doodles so we recently made the softest snicker-doodle I have had in a long time. This recipe is defiantly one to put on a holiday cookie tray!

Snicker-doodle Cookies

Makes about 30 cookies

Ingredients:

• 2 3/4 c. Flour
• 3/4 t. Cream of Tarter
• 1 t. Baking Soda
• 1/4 t. Salt
• 1 1/2 c. Sugar
• 1 c. Butter
• 2 Eggs
• 1 t. Vanilla
• 3 T. Sugar
• 3 T. Cinnamon

Directions:

Beat butter and 1 1/2 c. sugar together until light and fluffy. then add vanilla and eggs, mix well. Then mix in cream of tarter, baking soda, and salt. Slowly add the flour until well mixed.

Refrigerate for 10-15 minutes. 

Preheat oven to 400 degrees. Mix 3 T. sugar and 3 T. cinnamon together. Roll dough into 1 inch balls and then roll into the cinnamon sugar mixture making sure all sides are coated.

Place on baking sheet 2 inches apart. Bake for 8-10 minutes. Let the cookies cool in the baking sheet for about 2 minutes and then transfer to wire racks to cool completely. AND ENJOY!

Nakie Gingerbread Men & Women

Here is a recipe for gingerbread men/women that you can use you favorite icing to decorate!

Nakie Gingerbread Men/Women

Makes: 3 dozen

Ingredients:

• 1/2 c. Butter, Softened
• 3/4 c. Dark Brown Sugar
• 1/3 c. Molasses
• 1 Egg
• 2 T. Water
• 2 2/3 c. Flour
• 2 t. Ginger
• 1 t. Baking Soda
• 1/2 t. Salt
• 1/2 t. each: Cinnamon, Nutmeg, Allspice, and Cloves

Directions:

Cream butter and sugar together until creamy and well mixed. Then add molasses, egg, and water. Once combined add, ginger, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Finally add in flour and mix well. 

Divide dough in half and wrap in plastic wrap and place in the refrigerator for 30 minutes.

Preheat oven to 350 degrees. On a lightly floured surface roll out half of the dough to 1/8 in thick. Cut in desired 4 in shapes. Place 2 in apart on a greased cookie sheet. 

Place in the oven for 6-10 minutes. Remove from the oven and cool completely before decorating. AND ENJOY!

Fiber? What? Cookies with Fiber?

Oaty Oatmeal Cookies From the video

Makes: 2 dozen

Ingredients:

• 2 1/2 c. Flour
• 1/2 t. Baking Soda
• 1/4 t. Salt
• 1 c. Oats
• 1 c. Brown Sugar
• 1/2 c. Sugar
• 1 c. Butter
• 2 T. Honey
• 2 t. Vanilla
• 2 Eggs
• 1 1/2 c. Raisins 

Directions: 

Preheat oven to 325 degrees. Cream butter and sugars together. Then add honey, vanilla, and eggs. Once creamed add the rest of the ingredients minus the raisins. Then fold the raisins in.

Drop by spoonful onto an un-greased cookie sheet and place in the over for 12-14 minutes. AND ENJOY!

The VERY {Best} Lemon Cookies

I have been looking for a lemon cookie recipe and nothing has filled the void...until now! They are the most basic easy cookie to make and the only lemon part about them is the glaze. I am telling you, use pen and mark in your calendar to make them this holiday season, you won't be sorry! I have to say these may be my new favorite!

Ingredients: 

• 3/4 c. Unsalted Butter, Room Temperature
• 3/4 c. Sugar
• 2 Large Egg Yolks
• 1/2 t. Vanilla 
• 1/4 t. Salt
• 2 c. Flour
• 1 c. Confectioners' Sugar
• 2 T. Lemon Juice (you may need a smidgen more)
• 1 t. Grated Lemon Zest

Directions: 

Cream butter and sugar together. Then add in egg yolks, vanilla, and salt. Make sure it is well blended. Then add in the flour and mix just until it is all combined. 

Divide dough in half and wrap in wax paper in the shape of 2 in diameter logs. Place in the refrigerator for about 30 minutes or until the dough is firm.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Cut the logs of dough into 1 in thick pieces and place them 2 in apart. Place in the oven for 12-16 minutes. 

To make the glaze: Whisk together confectioners' sugar, lemon zest, and lemon juice until the glaze is thick but still pourable. 

Once the cookies are completely cool, dip the tops of the cookies in the glaze. Allow 10 minutes for the glaze to dry completely. AND ENJOY!

Raspberry Sauce to Spruce UP Your Ice Cream

This is a super easy recipe to add flavor and nutrients (*cough* some vitamins *cough*) to your ice cream! It is also a recipe you can make a head and just leave in your refrigerator. 

Raspberry Sauce

Yields: 1 cup

Ingredients:

• 10 oz. Raspberries, Unsweetened, Frozen
• 1/2 t. Cornstarch
• 2 T. Light Corn Syrup
• 1/2 Gallon Ice Cream

Directions:

In a small sauce pan combine raspberries, cornstarch, and corn syrup. Bring to a rolling boil over medium-high heat; continue to boil, stirring constantly for 2 minutes.

Remove from heat; then cool, and refrigerate until thickened. Serve over ice cream. AND ENJOY!

A New Take on Chicken Parmesan

This is a recipe for those who don't like to eat meat at every meal and are looking for some alternatives. This is a recipe for Eggplant Parmesan. My first thought was is was going to taste like vegetables, but it as A LOT of flavor! Also, if you have never had eggplant before, this is a good recipe to test the waters.

Eggplant Parmesan

Yields: About 8 Servings

Ingredients:

• 2 Medium Eggplants
• 1/4 t. Salt
• 1/4 t. Pepper
• 1 1/2 c. Dry Bread Crumbs
• 1 Egg, Slightly Beaten
• 28 oz. Tomato Sauce
• 1 Clove Garlic
• 2 T. Olive Oil
• 4 oz. Mozzarella Cheese
• 2 t. Basil
• 4 T. Parmesan Cheese, Grated

Directions:

Preheat the oven to 350 degrees and grease 9 X 13 baking dish with butter. Wash eggplant and cut into 1/4 in. rounds. Do not peal the skin off. Season with salt and pepper.

Heat tomato sauce and garlic in a sauce pan. 

Dip rounds into bread crumbs then into egg then back into bread crumbs. 

Heat olive oil in a skillet. Fry eggplant rounds until tender and golden brown on both sides. Drain on a plate lined with paper towels. 

Line the buttered baking dish with tomato sauce. Place a layer of eggplant over the sauce. Cover with mozzarella cheese, more sauce, a sprinkle of basil and parmesan cheese. Repeat until dish is full.

Bake in oven for 25-30 minutes. AND ENJOY!