Buttercups Cookies

This is my most requested cookie and is always a hit no mater where I take them.

Buttercup Cookies

mini cup cake pan
mini cup cake liners
roll of chocolate chip cookie dough
mini peanut butter cups (Wal-mart has them in caramel also)

Use liners to line muffin pan. Pinch off cookie dough and place in liners, about 1/2 full. Bake at 350 for 8-10 minutes. Take all the papers off of the peanut butter cups. Immediately after removing from the oven press peanut butter cup in the middle of cookie. Gently use knife to take out of pan and let cool completely.

Olive Garden® Zuppa Toscana

Olive Garden® Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!