1. Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!
2. Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
3. Add the flour and cook for 1-2 minutes to remove the raw flour taste.
4. Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
5. Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
6. Add the kale or spinach and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
7. Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
8. Transfer to serving bowls and serve!

1. Add the milk, chocolate chips, and one candy cane to a small saucepan. Turn the heat on to medium-high and cook until the milk heats up and the candy cane and chocolate chips melt. Stir often and make sure the milk doesn’t boil!
2. Once everything is melted and the milk is hot, remove the hot chocolate from the heat and stir in the peppermint extract.
3. Pour the hot chocolate into mugs. Top with whipped cream and a few crushed peppermint pieces, and garnish each drink with a candy cane

1. Put milk and sugar in small pan and heat just until it starts to simmer and come to a boil.
2. In the meantime, blend eggs, salt and vanilla.
3. Once milk starts to bubble, remove from heat and add a small amount to egg mixture. Blend immediately.
4. Add the rest of the milk and blend well.
5. Pour into two mugs and sprinkle with nutmeg.

1. Mix epsom salt and oils together and make sure oils are dispersed throughout salt. Store in an airtight container. Use 1/4 cup per bath

2. OPTIONAL – If using optional ingredients, mix all dry ingredients, add oil and essential oils and mix well.

3. Easy to double, triple, etc.

4. Watch the video to hear about what types of oils help with certain things!

Cookies

1. Preheat oven to 350

2. In a bowl, cream together butter and sugars.

3. Add vanilla

4. Add eggs, one at a time, beating well after each addition

5. In a separate bowl, sift together flour, baking soda and salt

6. Alternately mix in flour mixture and ricotta cheese to butter mixture. Start and end with flour mixture.

7. Drop by teaspoonfuls on a cookie sheet. Bake for 10-15 minutes. Cool completely on a wire rack

Icing

1. Cream butter. Add in powdered sugar a bit at a time.

2. Add in vanilla and milk. Add more milk until you get to your desired consistency. I like a "soft" icing, so I add about 4-4 1/2 Tablespoons.

3. Frost cookies when they are completely cool.

1. Combine mustard and vinegar. Cover and let stand overnight.

2. In a double boiler, whisk eggs, sugar, salt and paprika.

3. Stir in mustard and cook, stirring frequently over simmering/boiling water until the sugar is dissolved and mixture is thick. About 25 minutes or so.

4. Pour into a jar or jars and let cool. Store in refrigerator

1. Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets.
2. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
3. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.

4. Add 1 tablespoon butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.

5. Add remaining 1 tablespoon butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.

6. Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and half and half. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.

7. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles

Slow Cooker Instructions:

1. In a 6-quart slow cooker add chicken breast, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
2. Remove chicken and shred. Add shredded chicken, cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
3. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

1. Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
2. Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.

Stovetop Instructions:

1. In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
2. Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

1. Season sliced chicken breasts on each side with salt and pepper.
2. Heat olive oil in a large skillet over medium high heat. Add chicken and cook until golden brown, cooked through and no longer pink (about 4 minutes on each side depending upon thickness).
3. Transfer chicken to a plate and set aside. In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
4. Add half and half and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
5. Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
6. Remove skillet from heat and stir in fresh basil. Season cream sauce with salt and pepper, if desired. Return chicken to skillet. Serve over your favorite pasta, if desired.

1. Preheat oven to 250F
2. Line a large baking sheet with parchment paper.
3. In a medium sized mixing bowl beat together egg white and vanilla extract until frothy. Add the almonds to the bowl and stir until coated.
4. In another mixing bowl mix together sugars, cinnamon and salt.
5. Add the sugar mixture to the egg white coated almonds and toss until evenly coated.
6. Spread onto the prepared baking sheet in a single thin layer.
7. Bake in the oven for 55-60 minutes. Stirring every 15 minutes.
8. Let cool down for 3-5 minutes and then serve warm. **I like them better served at room temperature!!
9. To store: Let cool down completely to room temperature and then store in an airtight container. Keeps for 10-14 days
10. ***SEE VIDEO BELOW FOR OTHER INFORMATION***