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While walking Tito with Shawn we ran across a little neighborhood succulent sale.  Plants make me happy.

Beat until smooth:
3 T Unsalted Butter

1/3 C Brown Sugar

1/4 C Granulated Sugar

 Add and beat until combined:

1/2 C Pumpkin Puree

1/2 t Pure Vanilla Extract

1 large Egg

 Combine:

1 C All-Purpose Flour

1/2 t Baking Powder

1/4 t Baking Soda

1/2 t Pumpkin Pie Spice

1/4 Kosher Salt

Slowly add the flour mixture to the sugar/butter mixture and beat on medium-low until fully incorporated.

Spoon heaping tablespoons of the mixture 2 inches apart onto parchment paper lined baking sheets. Bake on 375 until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.

Beat until smooth and spreadable:

2/3 C Cream Cheese at Room Temperature

1/4 C Heavy Cream

1/4 C Confectioners Sugar

Either frost the top of the cookies with the cream cheese mixture, or place cream cheese mixture between two cookies to make a sandwich.

Source: Martha Stewart c/o Sarah Ethington

In a frying pan, cook up some (as much as you like) Spicy Italian Chicken Sausage.  Drain off fat, and set cooked meat on paper towels to remove excess fat.

In a large sauce pan, on high heat combine:

2 T Olive Oil

1-2 Diced Yellow Onion

3-4 Diced Garlic Cloves

1 T Crushed Red Peppers

1-2 T Italian Seasoning (Oregano, Thyme, Basil, etc.)

5-6 Diced Red Potatoes

Stir until onions and potatoes are slightly browned.

Add:

2-3 Courts of Free Range Chicken Broth.

Bring to a boil, reduce heat to medium.

Add cooked sausage and cook until potatoes are softened.

Reduce heat to low.

Add:

1-2 Cups Fat Free 1/2 & 1/2

5-6 Cups Chopped Kale Leafs

Cook on low just long enough for Kale to slightly soften.

Source: Highly modified Olive Garden recipe