Easy Oreo Truffles

One package Oreo cookies
1 package low fat cream cheese
White or Semi-Sweet Baker's Chocolate for melting
Sprinkles

Finely crush entire package of Oreo cookies
Mix with room temperature cream cheese
Chill mixture
Shape into small balls
Melt chocolate according to instructions
Dip Oreo balls in chocolate, top with sprinkles and chill until ready to serve

Peanut Butter Temptations

1 cup butter flavored Crisco
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 packages mini Reese's peanut butter cups

Cream Crisco, peanut butter then add sugars eggs and vanilla.
Mix dry ingredients together and add to the wet ingredients.
Chill dough for 1-2 hours
Shape dough into 1 inch balls
Place in greased mini muffin pans
Bake at 350 for approximately 12 minutes
Remove from oven and place Reese's cup in center of each cookie, add sprinkles

White Bean, Sausage and Kale Soup

3/4 - 1 lb lean sausage
3-4 carrots, chopped
3-4 celery stalks, chopped
1 large sweet onion, chopped
3-4 cups kale, chopped
2 cans white beans
2 boxes fat free chicken broth
1 tbsp tomato paste
2 garlic cloves, minced
1/4 cup fresh grated parmesan
4-5 springs of fresh thyme (can substitute dried)
1 tbsp olive oil
1/2 tsp crushed red pepper flakes
Dried basil and oregano (approx 1 tsp each to taste)
Salt, pepper to taste

1. Saute sausage until cooked, drain on paper towels.
2. Add olive oil and crushed pepper flakes to large soup pot, when warm add chopped carrots, celery, onion, thyme, basil, oregano, salt and pepper. Saute approximately 10 minutes, add minced garlic and tomato paste, continue to saute a few minutes.
3. Add chicken broth, bring to a low boil, add sausage and kale, simmer approximately 30 minutes. Stir in parmesan cheese (reserve some to sprinkle on top).
4. Serve!