My friend Kristalyn made this for me when I had Sophie and I thought it was SO GOOD!!! So THANK YOU Kristalyn!!

Chicken Enchilada Soup

2 cans white beans
2 cans chicken broth
2 cans cream of chicken
25 oz canned chicken (I just boil two chicken breasts then shred)
2 cans green chili enchilada sauce
1/2 c. browned onions
1/4 tsp red pepper flakes
1 tsp cumin
1 tsp cilantro (we love cilantro so I put in a ton)
1 tsp sage
1 can evaporated milk

Add first 6 ingredients. combine pepper flakes, cumin, cilantro and sage then add to soup. boil. In the last 30 min of cooking add evaporated milk.

Top with cheese, sour cream and Frito's.....if you want and trust me...you'll want to :)

**The first time I made this it was a little spicy for me so last night I left out the pepper flakes and it was better :)

Cherry Swirl Coffee Cake

4 c. Bisquick mix
1/2 c. sugar
1/4 c. melted butter
1/2 c. milk
1 tsp vanilla
1 tsp almond extract
3 eggs
1 can (21 oz) cherry pie filling

Glaze
1 c. powdered sugar
1-2 Tbs milk

Preheat oven to 350. Grease bottom and sides of 9x13. In a large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 sec.

Spread 2/3 of the batter into pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.

Bake 20-25 min or until golden brown. Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm cake. Serve warm or cold.