1.5 lbs. chicken, 1 large and small can cream of chicken soup, 8oz. Sour cream, mozzarella cheese, green chili sauce, half onion sautéed, flour or corn tortillas, olives.

Cook chicken in instant pot for 37 minutes from frozen. Mash and add sour cream, green chili sauce, onions, soup and olives. Fill each enchilada, adding cheese inside. Top enchiladas with green chili sauce and cheese. Bake at 350 for 30 minutes.

I try to make a new type of cookie every Friday and have enough recipes that I can not overlap them for at least 5 to 6 weeks. I hadn’t made snickerdoodles in months and it was time. This time instead of using our Crisco like my recipe calls for I decided to add a little bit of butter. I use butter in all of my cookie recipes and they are delicious but snickerdoodles one of the secrets to getting them light and fluffy is using Crisco. So I decided to use both. They turned out amazing light and fluffy just like they should be!

They are definitely a family favorite and they were eaten mostly that first night I made them! I also like to use extra cinnamon when I roll it in cinnamon and sugar. That way you have an extra “cinnamony” taste, which is fabulous.

With the weather cooling, it made me want to make some comfort food. This is a recipe I’ve been working on perfecting for the last couple of decades. I used my Aunt’s cinnamon roll recipe and my mother-in-law’s Carmel frosting. I also put whipping cream (not whipped) over the rolls once they’re molded into a 9×13” pan.

Chili is the perfect way to start off the Fall season. Unfortunately, I’ve been unable to eat chili due to my interstitial cystitis and intolerance of inflammatory foods, which include tomatoes.

Last Fall, we harvested ample pumpkins from our garden which I then (tediously, pumpkin processing is very time consuming) puréed and froze in quart bags. I looked up a recipe for “pumpkin soup” a few days ago and voila! The pumpkin chili recipe looked very enticing. But of course I’m not always satisfied with or don’t have all ingredients for a recipe “on the fly” and since I had very little time, my kids were getting out of school in a few hours, etc, I knew I had to modify, which I did.

The recipe I adapted as follows.

15 ounces of pumpkin purée, cumin to taste, Instapot cooked shredded chicken, 2 cans of white beans, shredded carrots and sautéed onion, 2 cans chicken broth.

I omitted the dairy because I didn’t want it to be a higher calorie soup. It added cream to it as well.

First, I instant pot 2 breasts of chicken for 37 minutes i’m sure you could do the crockpot but this is much faster. Then I remove the chicken from the pot and put the carrots and onions to sauté in the instant pot. Once they’re cooked but not mushy, I put the chicken back in with the broth, pumpkin purée seasonings and beans. Then I warm it up and served mine with my homemade French bread. See my recipe in homemade French bread cheese sandwiches.