Cosina de Maria Squash Soup from Jeanette

3 cups Butternut squash (or similar) cut into 1 inch cubes
½ cup orange juice
1/3 cup brown sugar
1 cinnamon stick
1 cup sliced leaks (white part only)
1 medium tart apple peeled and chopped
½ cup chopped onion
¼ cup butter cubed
4 cups chicken broth (you can get the organic kind at Costco in a box – or use vegetable broth – both work great!)
½ cup heavy cream (I used fat free and it was still yummy)
Salt and pepper to taste

Toss 3 cups squash with brown sugar, oj and cinnamon stick. Bake at 450 for 30-40 minutes until squash is tender(450 is too hot for my oven, so I do it a little lower.) Toss out cinnamon stick. Cook leeks, onions and apples in butter until tender (I like to brown them a bit.) Put cooked squash, onions, leeks and apples in a pot with the broth. Cook until all is warmed thoroughly. Add cream and salt and pepper to taste. Put batches in the blender.
I don’t try to make it perfectly smooth. Oohhhh….I’m hungry just thinking about this soup! Get a loaf of crusty bread and this is heaven.

Susan's Yummy Cranberry Sauce from Jeanette

**Jeanette said this is the recipe for the sauce she brought to Thanksgiving dinner this past year.
1 12oz pkg cranberries
1 cup water
1 cup sugar
- cook over med-med/low until cranberries start popping (15-20 min)
zest and juice
1 orange
1 lemon
1 granny smith apple chopped and peeled
add to cranberries cook another 5 mins or until popped
chill and serve

Buffalo Chicken Dip from Jeanette

2-3 lbs shredded chicken
2 8oz fat free cream cheese
16 oz blue cheese (or ranch) dressing
1 12 oz Frank's hot sauce
1 pkg shredded cheese
- boil chicken for 15 mins then shred, mix with hot sauce
- melt cream cheese and dressing over low heat
- 9x13 pan, put chicken then pour dressing over the top
- bake @ 325 for 20 mins
- put shredded cheese over top and bake for 10 more minutes
- serve with tortilla chips

Frozen Lemon Squares from Jeanette

1 1/4 cup graham crackers, crushed
1/3 cup margarine
1 quart frozen vanilla yogurt, slightly softened
1 can (6oz) of lemon concentrate (I really like the raspberry lemonade but it gets too sweet so I do half lemon and half raspberry)

Mix grahams and margarine and press on bottom of 9" square pan. Bake at 350 for about 5 minutes to set.
Blend frozen yogurt and lemonade in lg bowl on medium speed.
Spread mixture on crust.
Freeze 4 hours until firm, garnish with cool whip.

Chicken with Peach Stuffing from Jeanette

1 can (15.24 ounces) sliced peaches or if in season 4 fresh peaches
4 boneless chickenbreast
2 tbls canola oil
2 tbls butter
1 tbls brown sugar
1 tbls cider vinegar
1/8 teasp. ground allspice
1 pkg (6 ounce) chicken stuffing mix

Drain peaches, keep syrup. Dice peaches. Add enough water to the syrup to measure 1 cup.. Set aside.

In a large skillet, cook chicken in oil 4-5 minutes on each side or until done. Add the butter, brown sugar, vinegar, allspice and reserved syrup.

Bring to boil. Reduce heat; cover and simmer 5 minutes. Add dry stuffing mix and diced peached. Remove from the heat, cover and let stand for 5 minutes.

This one is also yummy with apples (use half - 3/4 cup apple juice for syrup). My favorite though is with fresh, juicy peaches.

Taco Skillet from Jeanette

1 lb. burger, browned and drained (you can season with taco seasoning if desired)
Add
1 can tomato soup
1 cup salsa
1/2 can water (use the can from the tomato soup)
1/4 cup cheese
Heat until a light boil. Reduce heat to medium low. Add tortilla strips or chips until covered on top. Simmer about 5-10 min. Add 1/4 cup cheese on top and serve.