Zuppa Toscana

Zuppa Toscana (copycat from Olive Garden)
from geniuskitchen, with edits

1 lb Italian sausage (I use Jimmy Dean)
1 large sweet onion, chopped
4 medium russet potatoes, washed, sliced in half, then cut in 1/4-inch slices
2 cloves garlic
salt, pepper, chicken bouillon to taste
1/2 teaspoon red pepper flakes
4 cups (one box) chicken broth
2 cups water
4 cups kale, deveined and sliced into ribbons
4 slices cooked bacon, crumbled
1 1/4 c heavy whipping cream

Cook and crumble sausage in Dutch oven.  Remove from pot.  Add bacon drippings and saute onions until translucent over medium heat, about 5 minutes.  Add sliced potatoes, garlic, salt and pepper, red pepper; mix, then add broth and water, and return sausage to the pot.  Bring to a boil and cook for about 10 minutes, until potatoes are tender.  Reduce heat to low and give a few good smashes with a potato masher to thicken.  Add kale, allowing it to wilt slightly.  Add in crumbled bacon and then slowly mix in cream.  Serve hot with crusty bread.

Apple Dumplings

Apple Dumplings with Mountain Dew

from Agatha Jenkins, because she's amazing 

2 Granny Smith apples, peeled, cored, sliced into 8 pieces

2 tubes crescent rolls 

1 c butter, melted

1 1/2 c. White sugar

1 tsp cinnamon

1 can Mountain Dew 

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings. (I usually use half the can. Also may sub sprite or other citrus  soda.)
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

White Bean and Chicken Chili

White Bean and Chicken Chili (in the instant pot)
from Linda Castillo, via the internet, with modifications

Ingredient
6 c chicken stock
2 cloves garlic, finely minced
1 medium onion, diced
1 1/2 c dry white northern beans
4oz can diced green chiles, undrained
1 t dried oregano
1 t ground cumin
1/2 t chili powder
1 t salt
1 t ground black pepper
2 cups cooked, shredded chicken (we use rotisserie)
3/4 c sour cream

Directions
Rinse and drain beans - no need to soak beforehand!  Add all the ingredients except chicken and sour cream to the pot.  Cook on manual high pressure for 32 minutes, then turn off and quick-release pressure. 
Add chicken to the pot and simmer for 12 minutes.  Add sour cream and serve.