Hello Fall

It really started feeling like fall around here today and we had an entire blissful Saturday with nothing on the schedule! Time to light the BIG candle and get cozy.

I baked Old Fashioned Soft Pumpkin Cookies for a Pumpkin-Carving Party tomorrow.

These are DELISH. I recommend doubling the batch to use an entire 15 oz. can of pumpkin. Unless you have a good use for half a can of leftover pumpkin...

And for dinner, we had Southwest Chicken Soup ala Beth:

Ingredients:
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 1 Tbsp. canola or olive oil
- 1 1/2 pounds chicken tenders cut into bite-size pieces
- 5-6 cups chicken broth
- 1 small red bell pepper, seeded and chopped
- 1 medium zuchhini, chunked
- 1 tsp. chili powder
- 1 tsp. dried ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 2 cups corn, frozen
- 1 can black beans, drained and rinsed
- 1 cup fresh salsa
- 1/3 cup fresh cilantro, chopped

Instructions:
1) In a large soup pot over medium heat, put in the oil and heat to sizzle. Add the onions and the garlic. Cook on medium heat to soften for 5-10 minutes.

2) Add chicken to onion mixture and cook until brown.

3)Add chicken broth, pepper, zucchini, chili powder, cumin, oregano, and salt. Cover and cook on medium-low heat for 10 minutes.

4) Add in corn, beans and salsa and simmer covered, until flavors are blended and chicken is fully cooked.

5) Stir in cilantro and remove from heat.

6) Serve with corn tortilla chips, sour cream (or plain yogurt), grated cheese, and lime wedges. NUM! It freezes well, too.