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!