When I first started hearing all of the interwebs about kale, I was more than a little hesitant. I hate greens. In fact, the first time I tried kale as a salad, it was a definite no go. However, kale has been labeled a superfood that will do everything from fight asthma, cancer, and auto-immune diseases to promote world peace and harmony among nations. Okay, maybe that last part is taking it a bit far. But the benefits of kale are so touted that I decided to try again. We love creamed spinach (especially with a hot, juicy steak), so I thought I might be able to make a thing of creamed kale. It did not disappoint. This stuff is terrific, and we can’t wait to have it again.

While anything with whole cream in it might not be labeled “healthy,” my creamed kale recipe is about as healthy as a creamed vegetable can be. Listen, we are trying our best to take care of the temple God has given us. Baby steps. Try the kale. Hope you love it as much as we do.

16 oz bag of frozen chopped kale
4 Tablespoons of butter
Salt, pepper, garlic powder, and onion powder to taste (I use about 1/2 teaspoon of each)
A dash of cayenne pepper
A dash of ground nutmeg
1/4 teaspoon of Stevia
1/3 cup heavy cream
1/4 cup of Parmesan cheese

Melt the butter in skillet over medium heat. Add the frozen kale, Stevia, and spices.

Let saute until kale is heated through and most of the liquid has evaporated, about 5-10 minutes. Add the cream and Parmesan and stir to mix thoroughly. Leave cooking for about 1-2 minutes to let cream thicken. Serve immediately.

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**This post was sponsored by Sprouts Farmers Market. Opinions, as always, are completely my own.

Have you been introduced to cookie butter yet? This decadent treat has gained a huge fanbase in recent years, and many of us are wondering how we ever made it without it. It came to the US from Europe, and it has been enjoyed there for many years. My chickadees love cookie butter on pretzels, toast, and bagels. When Sprouts Farmers Market asked me to create a recipe for them using cookie butter, I knew my family would be all over it. Thus, Cookie Butter Cobbler was born.

Cookie Butter Cobbler isn’t a super sweet dessert. If you want a really, really sweet desert, please feel free to add an extra half cup of sugar. If you’re a fan of nuts, Cookie Butter Cobbler would be delicious with a cup of chopped pecans or walnuts. We topped ours with real whipped cream, but a big scoop of vanilla ice cream would also be a great way to go. As with all of my recipes, please feel free to make it your own.

To make Cookie Butter Cobbler, you’ll need:

1 jar Sprouts Cookie Butter
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
2 eggs
1 tablespoon vanilla
1 cup granulated sugar

1 cup whipping cream
1/2 cup powdered sugar

With a hand mixer or stand mixer, mix together all ingredients except whipping cream and powdered sugar. Mix until a soft dough is formed. Press dough into an iron skillet that has been sprayed with baking spray. Bake on 350 degrees for 35-40 minutes.

Whip together the whipping cream and powdered sugar with a stand or hand mixer until it is thick. Spoon a dollop over the top of the baked cobbler. Serve immediately.

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This post for Mexican Layered Dip was sponsored by Sprouts Farmer’s Market. As with all sponsored posts, all opinions are my own.

Some of the best parts of any big ballgame are the food and friendship. Even for those of us who might not get into sports, the big game is still a terrific time to invite over a few friends or neighbors. And, of course, it never hurts to have plenty of good food to share. Layered Mexican Dip is a favorite of ours to serve while watching a big game with friends because it requires very little cooking and is always a crowd-pleaser.

The only cooking you’ll need to do for Layered Mexican Dip is to brown the hamburger meat and add the taco seasoning. Once that is done, you just simply have to layer the ingredients in a dish. So simple!

The good thing about Layered Mexican Dip is that you can substitute ingredients as you like, and you will still have a terrific dip. Not a fan of guacamole? Leave it out! Don’t want it too spicy? Drop the jalapeños. There are still lots of other layers to provide a full flavor.

To make Layered Mexican Dip you will need:

1 can of refried beans – I used canned refried pinto beans from Sprouts, but you can use refried black beans if you prefer
1/4 cup sliced jalapeños
1 lb. ground beef, browned
1 package taco seasoning – I made my own using this recipe.
1 jar salsa – I made my own using this recipe.
1 8 oz container of guacamole
1 8 oz container of sour cream
1 8 oz block of your favorite cheese, grated – I used colby jack, but cheddar or pepper jack would also be delicious.
1 4 oz can of sliced black olives
1/2 bunch green onion, sliced greens only
Salt

Brown ground beef and add taco seasoning according to package directions. In a 9″x13″ casserole dish, spread a layer of refried beans. Sprinkle the layer with about 1/2 teaspoon of salt. Add a layer of jalapeños, making it as thick or thin as you like. Next add the layer of taco meat. After that, add the layer of salsa. After the salsa, carefully add the layer of guacamole. This will be a little difficult to spread, but should be easier if you let it sit out for a few minutes before spreading. Next add the layer of sour cream. Top that with a layer of shredded cheese. Finish it off with a sprinkle of olives and green onions. Refrigerate if you aren’t serving immediately. Serve with tortilla chips.

Now for a few tips that make this dip delicious and easy to make. While you can make your own guacamole if you are so inclined, we LOVE the hatch chile guacamole from the Sprouts produce department. They make it in the store, and we and use it whenever we can.

If you want to try making your own taco seasoning, but don’t want to invest in a bunch of spices, check out the bulk seasoning aisle in Sprouts. You can buy just the amount you need, which keeps you from spending a lot on spices you won’t ever use again. It really is one of my favorite areas of the store.

Since this dip is thick, you need a solid chip that won’t break with every scoop. The Sprouts extra thick tortilla chips are the bomb. No chip breakage with these!

Y’all invite your neighbors over and get to know them better over a dish of Layered Mexican Dip!

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Can you believe 2015 has come to a close and 2016 is here?!? I hope you and yours are off to a terrific start. The beginning of a new year is a great time to reflect on the victories and challenges of the previous tear. The Hill Hangout has a transition year in 2015, as I took on a full-time job outside of the blog world. As a result, you have seen far fewer posts from me this year. That’s something I’d like to work on in 2016. However, you remained faithful and 2015 was a year full of good food, good travel, and good spiritual growth for us. And you, dear readers, must have been cooking, traveling, and growing right along with us because you viewed some of our posts over and over again. In fact, here’s a little glimpse into the top 2015 recipes from The Hill Hangout…

#10. Creole Seasoning

#9. Cheesy Smoked Sausage Dip

#8. Cornbread Dressing

#7. Perfect Pound Cake

#6. Chicken and Dumplings

#5. Peanut Butter Pie

#4. Fiesta Corn Dip

#3. Greek Seasoning

#2. Loaded Cornbread

#1. Creamy Sriracha Dipping Sauce

Hope your 2016 brings you more and more of the things you love!

My Auburn Tigers had a tough season this year, and the Birmingham Bowl was the end of the line for them. Whaa-whaa-whaa. But we are still big fans of the bowl games and usually watch games all day on New Year’s Eve and New Year’s Day. Since we are watching on TV, we do our bowl game tailgating at home. I will traditionally make quite a few appetizers and pick-up foods, and we are with our teams in spirit. It works for us.

This year some of my food blogger friends have helped me pull together a list of recipes so that you, too, can do your bowl game tailgating at home. Take a look…

Bacon and Cheese Party Sandwiches from Mary at Chattavore. I’ve made a similar sandwich with ham and swiss, but I love Mary’s idea of using bacon, gouda, and maple syrup.

Mary’s party sandwiches would pair terrifically with BBQ Red Slaw from Donya at A Southern Soul.

To keep things a little on the healthy side, try this Peanut Butter Fruit Dip from Liz at The Farm Wife Cooks.

Ok, enough of the healthy stuff. Check out these Steak Stuffed Jalapeños from Paula at Call Me PMc.

I’ve made Rotel dip with Velvet and sausage a thousand times, but Plain Chicken’s Hissy Fit Dip takes it up a notch. I’m definitely making this instead!

To throw a little sweet and salty in with all those cheese dishes, try my Holiday Rolo Turtles.

This Pull-Apart Pizza Bread by Melissa at Served Up With Love looks divine!

Like the idea, but not in the mood for pizza? Try Bacon Cheese Pull Apart Bread from Call Me PMc.

All the praise hands and all the yesses for Sarah’s Super Bowl Nacho Bar, which you can see at The Magical Slow Cooker.

When you need a little salty and a little sweet, try Fluffy’s Salted Oreo Bars.

What about you guys? What are your favorite dishes for tailgating at home?

I’m a big fan of pumpkin. Mind you, I believe we’ve taken it a bit too far in America. Like the pumpkin spice Pringles or the pumpkin spice beer we saw in the grocery store, for example. But in general, I’m a big fan of the big orange squash. When Sprouts Farmers Market asked to sponsor a post, I knew Pumpkin Dip with Ginger Snaps was something I wanted to share with you all. It has become a tradition around the Hill Hangout. (And I’m pretty amped about their new-ish stores in Birmingham. I’m a big fan of the Sprouts farmer’s market concept.)

I first came across the recipe for Pumpkin Dip when we lived in Meridian, Mississippi, and it has been a family favorite ever since. Since I can only find canned pumpkin around the holidays, I only make it during the Thanksgiving and Christmas season, but Pumpkin Dip is terrific served any time of the year. It doesn’t require a lot of ingredients, and it is a mix and serve dish. So simple!

To make Pumpkin Dip, you’ll need a can of pumpkin (I used the organic kind from Sprouts), two 8 oz blocks of cream cheese, 3 cups of powdered sugar, and a teaspoon of cinnamon.

Simply let the cream cheeses soften to room temperature and mix in the pumpkin, sugar, and cinnamon. That’s it. Put it in the fridge to chill for a couple of hours before serving. You’re ready to dish it up with a bunch of good quality ginger snaps (Sprouts has terrific ones!).

Y’all plan a potluck dinner with your kids’ soccer team or your neighbors or your Sunday school class and invite people around your table. Life is better when it’s shared with friends. Here’s a photo for you to pin to Pinterest so you can find it later…

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