Potato Leek Soup

4 leeks (white and green parts)
4 C. potatoes, peeled and diced (3-4 large)
5 C. water (I use chicken broth)
1/2 tsp. salt
1 C. shredded cheese
1 Tbsp. margarine or butter
1 C. milk (skim or 1%)
1/4 tsp. pepper

Separate and wash leeks thoroughly; slice into 1/2 inch pieces.  In a
large nonstick saucepan saute the potatoes and leeks in butter or
margarine for several minutes until leeks are limp, stirring to
prevent browning.  Add broth, pepper and salt; simmer chowder 30
minutes until potatoes are very tender.  Add mild and heat; do not
boil.  Soup should be thick, creamy, and green from the color of the
leeks.  Mash some of the potato chunks to thicken the soup or puree in
blender if smooth and creamy soup is desired.  Add cheese after soup
is thickened.  You can use as much cheese as your taste desires.

Courtesy of Colleen Nelson

Roast Chicken with Potatoes and Butternut Squash

Ingredients

2 Tablespoons minced garlic

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon dried rubbed sage

1 (3 1/2 pound) roasting chicken

Cooking Spray

12 ounces red potatoes, cut into wedges

1 1/2 cups cuped peeled butternut squash (about 8 oz)

2 Tablespoons butter, melted

 

Preparation

1. Preheat oven to 400°.

2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Lindsey Smith's Famous Peanut Butter Cookies

2 Cups Flour

1 Tsp baking soda

1/2 Tsp salt

1/2 Cup unsalted butter

1/2 Cup smooth peanut butter

2/3 Cup dark brown sugar

1/2 Cup sugar

2 large eggs

1 Tsp Vanilla

Preheat to 350

In medium bowl sift together flour, salt, soda and set aside

In large bowl combine butter, peanut butter, brown sugar and sugar

Beat until blended on medium speed, about 1 min

Add eggs and vanilla and beat on low speed until eggs are completely incorporated

Slowly add the flour mixture and beat on low just until incorporated

Bake 10-12 min