Kale Chips

Kale- that leafy, green vegetable next to the cabbage and bok choy in the produce section. I have never had kale, but these got such great reviews that I had to try. This week I have been craving something crunchy and yet I am trying to eat healthier, so potato chips are out. These are loaded with beta carotene, vitamin K, vitamin C, lutein, and calcium. Kale is also an anti-cancer fighting food like broccoli.

The recipe is super easy, and they really do taste like potato chips. My boys kept sneaking them before dinner.

1 bunch of kale, washed and cut into 1/2 inch pieces

2 Tablespoons olive oil

1/4 teaspoon sea salt (I did 1 teaspoon regular salt)

Mix these together in a bowl until the kale is well coated. Put onto a baking sheet and bake in a 350 degree oven for 10 -15 minutes.When I took it out, it looked like this:

I finally have something crunchy! I am very excited.

Wendy's Frosty

1 cup milk
1/2 cup Nestle's Quik
4 cups vanilla ice cream, softened

DIRECTIONS
Blend milk and Nestle's Quik for 10 seconds on high speed of blender. Pulse in the ice cream until barely mixed. Mixture should be very thick. Freeze for at least an hour before serving.

jonathan peanutcrust pudding

PeanutCrust Pudding,With the help of your parents, make this delicious dessert after school. While you wait for it to set up, ask how you can help your family prepare for dinner or family home evening. The pudding should be ready in time to eat for your family home evening treat!

1 cup flour
2 cups crushed peanuts, divided
1 cup margarine, softened
2 cups whipped topping, divided
1 package (8 ounces/227 g) cream cheese
1 cup powdered sugar
1 large package (4 ounces/113 g) instant vanilla pudding mix
4 1/2 cups milk, divided
1 large package (4 ounces/113 g) instant butterscotch pudding mix
1/2 cup chocolate shavings


1. Preheat the oven to 325°F (163°C). Mix the flour, 1 1/2 cups peanuts, and margarine. Press into the bottom of a 9 x 13-inch (23 x 33-cm) baking dish. Bake for 15 minutes and let cool.

2. Blend 1 cup whipped topping, cream cheese, and powdered sugar until smooth. Spread over the peanut crust and refrigerate for 3–5 minutes.

3. Whisk the vanilla pudding mix with 2 1/4 cups milk until creamy. Spread the pudding on top of the cream cheese mixture and refrigerate for 3–5 minutes.

4. Whisk the butterscotch pudding mix with 2 1/4 cups milk until creamy. Spread the butterscotch pudding on top of the vanilla pudding and refrigerate for 3–5 minutes.

5. Spread the remaining whipped topping on top of the butterscotch pudding and sprinkle the top with chocolate shavings and the remaining peanuts. Cover and refrigerate for 4–6 hours. Cut into squares and enjoy.