Auto-Truck Electric

Pink Champagne Velvet Cake? Pretty sure mine wouldn't look like this, but it does sound good....... http://wickedgoodkitchen.com/pink-champagne-velvet-layer-c/

August is National Peach Month and it is just sneaking away from us. I can't let August slip away without sharing these Peaches & Cream Bars from Holly at Life ...in the Lofthouse. GET THE RECIPE: http://www.thecountrycook.net//06/peaches-and-cream-bars.h PIN IT FOR LATER: https://www.pinterest.com/pin/287526757436685257/

Popular on the blog this week: Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle from Love Bakes Good Cakes RECIPE: http://buff.ly/1UMtwVh PIN IT: http://buff.ly/1UMtyfP

No way you can eat just one of these delicious No-bake **Peanut Butter Mallow Bars** Make it: http://www.melissassouthernstylekitchen.com/peanut-butter-/

Zuppa Toscana (better than Olive Garden!) 1 lb. Hot Italian sausage (links or ground) 4-6 russet potatoes, chopped 1 onion, chopped... 1/4 c. REAL bacon pieces or chopped pre-cooked bacon (optional) 2 Tbsp minced garlic (about 3-4 cloves) 32 oz. chicken broth 1 c. kale or Swiss chard, chopped 1 c. heavy whipping cream 2 Tbsp flour 1. Brown sausage in a sauté pan. 2. Cut links in half lengthwise, then cut slices. 3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. 4. Cook on high 3 hours (low 5 hours) until potatoes are soft. 30 minutes before serving: 5. Mix flour into cream removing lumps. 6. Add cream, kale, and bacon to the crock pot, stir. 7. Cook on high 30 minutes or until broth thickens slightly. 8. Add salt, pepper, and cayenne to taste. 6-8 servings BEST. SOUP. EVER!!!!