Chicken Enchilada Soup

1 can Ranch style beans

1 can Rotel

16 oz chicken broth

1 family size can cream of chicken soup

1 lb diced chicken (or 1-2 cans)

Serve with cheese and sour cream over tortilla chips

Pumpkin Cheesecake Snickerdoodles

Cookies

3 3/4 c flour

1 1/2 t baking powder 

1/2 t salt

1/2 t cinnamon

1/4 t nutmeg

1 c butter, room temp

1 c sugar

1/2 c brown sugar

3/4 c pumpkin purée

1 egg

2 t vanilla

Filling

8 oz cream cheese, softened 

1/4 c sugar

2 tsp vanilla

Coating

1/2 c sugar

1 t cinnamon

1/2 t ginger

dash of allspice

Whisk dry ingredients. In separate bowl beat butter and sugar until light and fluffy. Add pumpkin and egg to butter, beat. Add dry ingredients, mix until just combined. Add flour if too sticky. 

Beat filling ingredients together until smooth. Refrigerate dough and filling for 1 hour.

Preheat oven to 350. Spray cookie sheets. Mix coating.

Flatten about 2 T dough, put about 1 t filling on top, pinch dough closed. Roll into ball, roll in coating. Bake 10-15 min, until top starts to crack.

Jess' Favorite Peanut Butter Cookies

1 cup sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
1 teaspoon salt
1 teaspoon vanilla
2 eggs
1/4 cup milk
3 1/2 cups flour
2 teaspoons soda

Preheat oven to 350º. Combine sugars, shortening, peanut butter, salt, and vanilla, mix well. Add eggs and milk, mix until creamy. Fold in flour and soda. Roll into balls and put on cookie sheet with wax paper. Flatten with fork or the bottom of a glass dipped in sugar. Bake for 8 to 10 minutes. Press a hershey kiss into each cookie as soon as they're removed from the oven. Makes 5 dozen.