Kale Chips

Some of you may have already had these before, but Kale Chips are an awesome, quick and healthy snack, side, or appetizer! A great alternative to potato chips.

Simply get some kale, rinse it off, tear off the leaves and place then on a nonstick baking pan.  Either sprinkle some olive oil or spray olive oil on to the leaves.  Toss them with a little salt and pepper and mix the olive oil into the leaves.  Here you can add whatever flavors you'd like: garlic powder, chili powder, red pepper flakes, cumin, etc etc.  You get the picture! Put. The baking sheet into a preheated 350 degree oven for about 10-12 minutes, but watch them; you don't want them to burn!

As you'll see below, they shrink up so don't be afraid to add a lot at first.

Enjoy!

Vegetarian Kale Soup

So...this weekend I needed to fix a nourishing meal that me and the hubs could enjoy.  Sweet boy would enjoy it too, I'm sure, but he's still nursing, so breast milk is as good as it gets these days!  Anyhow, me and Jay needed something warm and comforting and filling but not too heavy.  I searched around and found this - Vegetarian Kale Soup!  Yummers!!!  I whipped up a batch and it was delish!  In fact, I just finished it off for lunch today.  This is a tasty soup, so get your taste buds ready!  All the credit goes to allrecipes.com!  I don't have a picture of the food to accompany this post so I'll just post a pic of my little sweet boy instead. :-)

Ingredients:

2 tablespoons olive oil

1 yellow onion, chopped

2 tablespoons chopped garlic

1 bunch kale, stems removed and leaves

chopped

8 cups water

6 cubes vegetable bouillon (such as

Knorr)

1 (15 ounce) can diced tomatoes

6 white potatoes, peeled and cubed

2 (15 ounce) cans cannellini beans

(drained if desired)

1 tablespoon Italian seasoning

2 tablespoons dried parsley (I only used 1 tablespoon though)

salt and pepper to taste

Directions:

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Enjoy with a piece of cheese toast and a tall glass of milk!
~Priscilla

Pumpkin Cheesecake Monkey Bread

Hi friends,

Missing you dearly so hoping that with re-engaging our blog we'll feel closer than the miles between us.

This recipe is the perfect fall sweet treat.  May not be the healthiest dessert, but it sure is tasty!

1/2 cup granulated sugar
2 tablespoons pumpkin pie spice
4 cans (7.5 oz each) Pillsbury® refrigerated buttermilk biscuits (sold in a 4-pack)
1 cup packed brown sugar
1/2 cup butter
1/3 cup canned pumpkin (not pumpkin pie mix)
1 package (3 oz) cream cheeseDirections
  * Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
  * In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
  * Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.)
  * In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills.
  * Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down in the pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator.

-Pillsbury.com