Zupa's Wisconsin Cauliflower Soup

Zupa's Wisconsin Cauliflower Soup

I Love Zupas!  It is always a treat when I get to SLC.  When I saw this recipe from Chef In Training I knew that I had to make it and as luck would have it I had cauliflower in the house.  Steve and I both enjoyed it and Steve didn't even ask for meat :)  I did change up a couple of things. I didn't blend up all of the cauliflower because my man does like to chew his food unless it is tomatoes and those have to be smooth.  I also used medium cheddar cheese because it is what I had.


3 Tbsp. butter
1 medium onion chopped
1/4 cup flour
1/2 tsp. salt
1 cup half and half
1 cup milk
1 1/2 cups water
1 (14.5 oz) can chicken broth
2.5 lbs cauliflower
1 tsp. Dijon Mustard
1 1/2 cups sharp cheddar cheese shredded
1/2 cup pepper jack cheese shredded

Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.

Add flour and stir to make a roux. Heat while stirring for a couple of minutes.

Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.

Add chopped cauliflower and heat until boil.

Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.

Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.

Avacado With Black Bean Salad

Avocado with Black Bean Salad

About 1 T. of lime juice or vinegar (I used lime)
1 1/2 T olive oil
1 can black beans drained
1/4   chopped green pepper ( I used more and also added red pepper)
1 garlic clove minced
1/2 tsp. salt
1/8 tsp black pepper
1/8 tsp red pepper (optional)
1 1/2 tsp chopped cilantro (I added a lot more than that)
1 avacado quartered

Place the lime juice in bowl and whisk in the oil. Stir in the beans, bell pepper,
garlic, salt, black pepper, red pepper (if using). Taste and add more lime juice or vinegar if you
like. Stir in the cilantro

( I added a splash of  mango olive oil vinaigrette, I buy Bolthouse Farms brand in the
 cold veggie section at Sprouts it's all natural and really good next time I make it I might try
some green onions)

Spoon the bean mixture over the avacaco. Makes 4 servings

per serving 224 calories, 7 g protein, 18 g. carbohydrates, 15 g. fat, 8 g. fiber

Asparagus-tomato salad

Asparagus-tomato Salad

I took this to a potluck and it was a hit.  I added feta cheese and make sure you put in fresh basil.  I always crave this salad/

Ingredients

• 
  DRESSING:
• 2 tablespoons lemon juice
• 1 tablespoon Crisco® Olive Oil
• 1 teaspoon red wine vinegar
• 1/2 garlic clove, minced
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 
  SALAD:
• 12 fresh asparagus spears, cut into 1-1/2-inch pieces
• 3 small tomatoes, seeded and diced
• 1 small red onion, sliced

Directions

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool.
• Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate. Yield: 4 servings.

Tomato Soup Recipe from Our Best Bites via Liz

Creamy Tomato Soup

Recipe by Our Best Bites,

1 T reserved oil from sun-dried tomatoes, or olive oil

1 C chopped onion

¾ C shredded carrot

4 cloves garlic, minced

1 tsp sugar

1 tsp kosher salt

1/4 tsp pepper

1 Tbs dried basil

1/2 tsp dried oregano 2/3 C sliced sun-dried tomatoes, packed in oil

2 (14.5 oz) cans diced tomatoes, undrained

1 (14oz) can chicken broth

3 oz reduced fat cream cheese

optional: 1/2 tsp red pepper flakes

Optional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)



3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
 


4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine.

5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

Chicken Cones

Super YUMMY and so addicting!

Bloomin' Pizza Bread

1 loaf of garlic Parmesan bread (i found mine at walmart)
12-16 ounces bag of shredded italian cheese
1 (3.5 ounce) package pepperoni mini size or half the large ones
3 Tablespoons butter, melted

pizza/marinara sauce for dipping

Directions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place bread on a foil-lined baking sheet and insert shredded cheese and pepperoni between cuts. . Drizzle or brush butter over bread with a pastry brush.

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

Marshmallow brownies

1 c. margarine (or butter)
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
1 c. chopped nuts
1 tsp. vanilla
dash of salt
miniature marshmallows

Beat eggs.  Add margarine, cocoa and sugar.  Add flour, nuts, vanilla, salt and beat.
Pour into a 9x13 pan.  Bake at 350 for 25 minutes.  Cover with marsmallows and bake for 5 minutes.  Cool and frost with a mixture of 1 pound powdered sugar, 1/4 c. cocoa, 1/4 cup milk, 1/4 cup melted butter and 1 t. vanilla.

These are the brownies that Mom used to make for our Easter picnic.  I lost this recipe and couldn't find it anywhere (even on the internet)  finally I found it in Cora Leavett's cook book.  Our ward makes these for the Dads on Fathers day.  Enjoy!

Pat's Triple Chocolate Cake

My Mother In Law's specialty (Just reading the recipe will give you a sugar rush!)
This is Blake's favorite I just made it for his birthday, don't mind the candles!

1 Chocolate Cake Mix
1 small package chocolate instant pudding
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1 package (2cups) chocolate chips

Preheat oven to 350
Mix together first 6 ingredients. Add in chocolate chips. Pour into a well greased bunt pan.
Cook 50 min. Let cool 20 min., turn over on plate. sprinkle with powder sugar.

ZUCCHINI BREAD WITH CHOCOLATE CHIPS & COCONUT

3 cups shredded zucchini

1 cup oil

2 cups sugar

3 eggs

3 cups flour

3 tsp cinnamon

1/2 tsp baking powder

1 tsp salt

1/2 cup coconut

1/2 cup nuts (optional) We added walnuts to one loaf.

1/2 cup chocolate chips

1/2 cup butterscotch chips (optional) we added these to ours.

Preheat oven to 350 degrees. Blend zucchini, oil, sugar and eggs. Add dry ingredients. Mix well. Add coconut, (nuts) and chocolate chips & (butterscotch chips). Place in greased pans and bake for 1 hour.

Grandma's Spaghetti - O How I Miss It

Fry up meat with onion and garlic
Put tomato paste in big pot
Put in a can of tomatoes
Put in water up to half the pan
Put in diced green peppers
Put in salt and italian seasoning (a bay leaf too)
then boil for an hour


I HOPE THIS IS RIGHT, DAVE EXPLAINED IT TO ME. IF YOU HAVE CHANGES LET ME KNOW :)

Cafe Rio rice

Café Rio Rice

6 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Slow cooker Chicken Taco Soup

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 12 fluid ounce chicken broth
  
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

I used one can of rotel instead of one of the cans of diced tomatoes. Also you could put fresh cilantro on top!

Breakfast Cookies

Ellie Krieger breakfast cookies
Ingredients

* 3/4 cup whole-wheat pastry flour
* 1/2 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 2 tablespoons unsalted butter
* 1/4 cup canola oil
* 1/4 cup dark brown sugar
* 3 tablespoons granulated sugar
* 1 egg
* 1/4 cup (1 small jar) strained carrot baby food
* 1 teaspoon vanilla extract
* 1/2 cup rolled oats
* 1/2 cup bran cereal flakes
* 1/3 cup raisins
* 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Directions

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Wassail

1 qt water
3 sticks cinnamon
5 cloves
1 cup sugar
¾ t ginger
1 t allspice

Bring those to a boil then simmer for 10 minutes. Remove cloves and cinnamon then add juices:

1 12oz can orange juice concentrate
1 6 oz can lemonade concentrate
2 qt apple juice or cider

Serve Warm
This is very good

Nutrition Facts Per Serving:

• Servings: 12 servings
• Calories 179
• Total Fat (g) 7
• Saturated Fat (g) 4
• Cholesterol (mg) 23
• Sodium (mg) 331
• Carbohydrate (g) 19
• Fiber (g) 1
• Protein (g) 9
• Vitamin A (DV%) 0
• Vitamin C (DV%) 0
• Calcium (DV%) 0
• Iron (DV%) 0

Diabetic Exchanges

• Other Carbohydrates (d.e.) 1.5
• Fat (d.e.) 1.5

3/4	cup finely crushed graham crackers
2	tablespoons butter, melted
1	8-ounce package reduced-fat cream cheese (Neufch��tel)
1/2	cup sugar or sugar substitute equivalent to 1/2 cup sugar*
1/2	cup fat-free milk
2	teaspoons vanilla
1/2	teaspoon finely shredded orange peel
2	8-ounce packages fat-free cream cheese
1	15-ounce can pumpkin
1	teaspoon pumpkin pie spice
1	envelope unflavored gelatin
1/4	cup orange juice

1. For crust: In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

2. For filling: In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

*Test Kitchen Tip: If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.
Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro.Exchanges: 1 other carbo., 1.5 fatCarb choices: 1

Make-Ahead Directions: Prepare as directed through step 5. Cover and chill for up to 24 hours. Serve as directed in step 6.