Favorite Winter Squash Soup

This one goes out to the lovely Tina P., with offices in Minneapolis and Eden Prairie, who loves her soups.

Start simmering:
2 c. chicken broth
Healthy dash of cinnamon
Healthier dash of garlic powder
2 -12 oz. packages frozen winter squash (yep, just drop it in frozen)
1 1/2 c. apple sauce (optional, but tasty)
Generous salt and pepper

When all blended, whisk in 7 oz. container creme fraiche (yes, the whole container)

Bring to temp, serve. Makes 6 one-cup servings. Freezes beautifully.

ShortCutCook Firecracker Chicken

Here's a quick one for the grill, when everyone's tired of fried chicken, sesame chicken, garlic chicken, lemon chicken, etc etc etc. Plenty spicy, so adjust the peppers if you like milder sauces.

In food processor/blender/hand mixer, combine:
2 T. canned/jarred or fresh slices jalapeno peppers
3 T. your favorite salsa
1 t. minced garlic
2 T. jalapeno jelly (we use mild)
2 T. orange marmalade or apricot preserves
1 t. salt
1 t. chili flakes

Marinate whatever chicken pieces your family likes, at least two hours. Drain and toss marinade. Grill over medium heat.

Best-Ever Peanut Satay

This marinade/sauce is GREAT with chicken or beef. Use half for an overnight marinade, reserve out the other half, warm it up a bit and use as a dipping sauce.

Prep time: 5 minutes
Cook time: Marinade overnight
Serves: 4 servings (l lb. of chicken or beef)

Mix together:
3 T peanut butter (either smooth or chunky)
1/4 c. very hot water

Add:
1/3 c. soy sauce
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1 T. lime juice

Cut meat either into bite-sized cubes, or long strips. Add in plastic bag to marinade overnight, if you've got the time - a couple of hours works almost as well.

To cook: Load the cubes or strips onto wooden skewers that you've soaked for 30 minutes in warm water. Cook on grill or stovetop, 7 minutes per side, medium heat.

Karen's Italian Sausage and Tortellini Soup

My pal Karen in New Canaan, CT is the best cook I know. She says this soup is great, especially on a cold winter night. It looks impressive, and yet doesn't take much time at all. Put a pot on the stove and go clean a closet. Or something.

Prep time: 15 minutes
Cook time: 45 minutes, total
Serves 12

1 lb. Italian sausage
1 c. chopped onion (frozen, good shortcut)
2 cloves garlic, minced (in the jar, already done!)
3 - 133/4 oz. cans beef broth
1/2 c. red wine
1 - 28 oz. can crushed tomatoes
1 - 28 oz. can peeled tomatoes, cut up
1 - 15 oz. can tomato sauce
1 c. sliced carrots
1/2 t. dried basil
1/2 t. dried oregano
1 T. parsely flakes
1 c. sliced zucchini
9 oz. package of fresh, cheese-filled tortellini
1 med. green pepper, chopped
Parmesan cheese

Remove casings from sausage, brown over medium heat. Remove from pan, add in onion and garlic for 10 minutes. Add back in the cooked sausage, remaining ingredients except tortellini and green pepper. Bring to a boil, reduce heat and simmer, covered, about 30 minutes. Stir in tortellini and green pepper. Cover and simmer 20-25 minutes until the pasta is tender. Sprinkle with Parmesan cheese.

Lemon Soup with Herbs

This great Greek soup is ready in minutes, seriously! Add shredded chicken to make more substantial.

Makes 6 starter-sized bowls of soup or 3-4 larger ones.
10 minutes total time

6 c. well-seasoned chicken broth
2 eggs, whisked
4 T. lemon juice
1 T. chopped fresh parsley
1 T. chopped fresh dill

Bring chicken broth to a simmer.

In a small bowl, whisk the eggs until foamy, add lemon juice, and then one "ladelful" of the hot broth. Whisk together until smooth, add all back into soup pot, whisk again to completely blend. Add in chopped herbs. Soup should be creamy and smooth.

Garnish with lemon slices, if you're feeling fancy.

Minnesota Meatloaf

Ah, yes, back just in time for below zero temps and ice storms, it's Minnesota Meatloaf! Quickly comes together in one bowl, bakes for just under an hour and has lots of nice crusty crunch. More of a different technique than anything else - if you have a fav family recipe, by all means use it, just follow these baking instructions.

1 lb. ground chuck
1 small onion, chopped
1 egg
1/2 c. wheat germ
2 T. catsup
1/2 c. shredded Parmesan cheese
Healthy dash garlic powder
1 tsp. each, salt and pepper

Preheat oven to 350 degrees.

Thoroughly but lightly, gently, mix all together in bowl. Then mound in center of a foil-covered baking sheet (No, not using your loaf pan...). Gently spread out, flattening, so it looks like a flat football. Center should be a couple of inches high, max.

Bake, uncovered 30 minutes. Dial oven up to 425 degrees, spread on 2 T. of BBQ sauce or catsup. Back in for 20-25 minutes until topping starts to brown. Let sit 15 minutes before slicing.

Bonus: Best leftover sandwiches ever!

Jenny's Snowflake Cocktails

Just in time for the winter weather, a nummy change from the usual suspects - guaranteed to take the chill off a below-zero evening!

Girl Scout Cookie
2 oz. Kahlua
1 oz. creme de menthe
1 oz. half-and-half
Shake with ice, pour over ice. Mint leaf is nice touch.

Toasted Almond
3/4 oz. Amaretto
3/4 oz. Kahlua
3/4 oz. cream
Shake with ice, serve.

Burnt Toast Almond
1/2 o. Vodka
1/2 oz. Amaretto
1/2 oz. Kahlua
1/2 oz. cream
Shake with ice, serve.

Andes Candies
1 oz. Vodka
1/2 oz. Kahlua
1/2 oz. Rumple Minze
Milk
Mix liquor, pur over ice, add milk to fill glass

Kahlua Egg Nog
4 oz. Egg Nog
1 oz. Kahlua
Mix together, dust nutmeg on top.

Smith & Kearns
2 oz. Light cream
1 oz. Kahlua
1 oz. soda water
Pur Kahlua and cream in ice-filled glass, stir, add soda water, stir again.