Friday, November 14, 2014

Wisconsin Cauliflower Soup

Very Similar to Cafe Zupas

1 medium onion, chopped
3 T butter
2 pounds cauliflower
1/4 C flour
2 C half and half
3 1/4 C water
2 chicken bullion cubes, or 2 tsp bullion granules
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 tsp salt
1 tsp Dijon mustard

1. Chop a medium-sized onion.
2. Grab a large soup pot and toss 3 tablespoons of butter into it. Melt it over medium high heat, then add the onion and let cook until the onions are translucent and have a beautiful golden brown color. Should take about 5 minutes.
3. While your onions are sauteing, wash a lovely head of cauliflower and remove the green leafy portion. Chop it up into pieces that are roughly 1 inch in size. Don't get out a ruler, okay. Just give them a rough chop.
4. When your onions are golden brown add 1/4 cup flour to the pot, stirring quickly to incorporate and make a roux. (A roux is the pasty substance you see above. It will act as a thickener for your soup).
5. Add 2 teaspoons chicken bullion granules to 3 1/4 cups hot water. Pour the broth into the pot about 2/3 cup at a time, whisking the mixture until it bubbles and then adding more broth.
6. Add 2 cups half and half, a little at a time whisking as you go. It may seem a bit tedious, but the soup will heat up much faster if you add just a bit of the liquid at a time.
7. When you have a nice simmer, add the chopped cauliflower. Bring the mixture back up to a simmer and let the vegetable cook until soft. Should take about 15 minutes.
8. When the cauliflower is fork tender, turn the heat off and blend the soup up. You can either stick an immersion blender into the pot and blend it until smooth. Or, you can carefully pour the hot soup into a blender.
9. When the soup is smooth, add 1 teaspoon Dijon mustard and 1/2 teaspoon of salt, stirring to incorporate.10. Add 1 1/2 cups sharp cheddar cheese and 1/2 cup pepper jack cheese. (It's best to use freshly grated cheese here, it will melt a lot better for you).
11. Stir the cheese in, allowing it to melt.
Serve with bacon, more cheese or even a few green onions.

(I got this recipe from


1.   Heat a pan over medium high heat on the stove top.  Melt the butter in the pan.  When butter is melted, add the diced onions and sauté for about 5 minutes or until they are translucent and soft.  Add onions and butter to slow cooker.
2.  Cut the cauliflower into florets.  (They don't have to be super small since you'll be pureeing it later).  Add the cauliflower to the slow cooker.
3.  Add water & bouillon to the slow cooker. (No flour in this version)
4.  Cover and cook on LOW for about 6-8 hours or on HIGH for about 3-4 hours, or until cauliflower is very soft.
5.  Carefully pour or ladle contents of slow cooker into a large blender (you may have to do this part in batches).  Puree until creamy and smooth.  Add back into the slow cooker.
6.  Add the warmed cream/half & half into the slow cooker.  Stir in the Dijon mustard, salt and cheeses until they are melted.
7.  Ladle the soup into serving bowls and top with desired toppings.
by: Catherine S.

Friday, January 10, 2014

Creamy White Chicken Chili

3 cans (15 oz.) white beans
15 oz. can pinto beans
14.5 oz. can stewed tomatoes
4 oz. can green chilis
1/2 c. salsa
1 T. taco seasoning
1 chicken breast (frozen works well)
1 chicken thigh (frozen works well)
1/2 c. sour cream
1/2 c. whipping cream (or milk)
1 t. oregano
1/2 t. cumin

Toppings: grated cheese, tortilla chips

Drain beans & rinse in cold water.  Combine beans, tomatoes, chilis, salsa, taco seasoning, and chicken in a crockpot and cook on Low for 7 hours, or High for 4 hours.  Remove the chicken and shred with a fork.  Toss back into the pot, and stir in 1/2 c. sour cream and 1/2 cup whipping cream. (You could also use half and half or milk.)  Add oregano and cumin.  Stir well and cook on high for 15 minutes. 

by Christie J.

Taco Soup

1/2 - 1 lb. ground beef
1/2 onion, chopped (or 1 T. dried)
28 oz. can diced tomatoes
1 can kidney beans (or chili, black, etc.)
1 can corn
14 oz. can tomato sauce
2 1/2 T. taco seasoning

Brown ground beef with onions.  Combine all ingredients in a pan or crock pot.  Heat & Enjoy!

Toppings: grated cheddar cheese, sour cream
Serve with cornbread or Fritos

by Catherine S.

Saturday, May 12, 2012

Softest Chocolate Chip Cookies

2 1/4 c. flour
1 t. baking soda
1/2 t. salt
1 c. butter
1/2 c. sugar
3/4 c. brown sugar
1 small package instant vanilla pudding mix
2 t. vanilla
1 egg
1/2 package chocolate chips
1/2 c. chopped nuts (optional)

Stir flour, baking soda & salt; set aside.  Combine butter, sugars and pudding mix, beating until fluffy.  Add vanilla and egg; beat until smooth.  Add dry ingredients and mix well.  Stir in chocolate chips and nuts.  Bake at 375 degrees F. for 8-10 minutes.

by Sariah R.


2 ¾ c. flour
2 t. cream of tartar
1 t. baking soda
¼ t. salt
½ c. shortening
½ c. butter, softened
1 ¾ c. sugar, divided
2 eggs
1 t. vanilla
2 t. cinnamon

In a medium bowl, stir together flour, cream of tartar, baking soda and salt; set aside.  In large bowl, beat shortening, butter, and 1 ½ c. sugar until light and fluffy.  Add eggs and vanilla, mix well.  Add flour mixture to the shortening mixture.  Mix only until incorporated.  Roll dough into 1” balls.  In small bowl, combined remaining ¼ c. sugar and cinnamon. Roll balls in cinnamon mixture to coat and place 2 in. apart on cookie sheet.  Bake @ 375  for 8-10 minutes or until lightly browned.

by Christie J.

Berry Bread Pudding with Vanilla Sauce

1 (16oz) French bread, cubed
1 c. frozen raspberries
1 c. frozen blackberries
4 eggs lightly beaten
1 c. sugar
¼ c. butter melted
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
2 T melted butter
2 T sugar

Mix the eggs, milk, sugar, butter, cinnamon, nutmeg, and vanilla together in a bowl.  Pour half of the bread cubes into a glass 9x13 pan.  Pour the berries over the bread and then pour the remaining half of bread cubes on top. Pour the egg/milk mixture over the entire pan.  Press the bread down with a wooden spoon to absorb the sauce.  Bake covered for 30 minutes.  Brush with melted butter and sprinkle with sugar.  Then bake uncovered for 30 minutes more.  Let stand 30 minutes.  Top with warm vanilla cream sauce.

Vanilla cream Sauce:
2 c. heavy whipping cream
1 c. sugar
2 T Flour
½ c. butter
1 tsp. vanilla
Mix together cream, sugar, and flour.  Add butter and cook over medium heat until butter is melted and mixture begins to boil. Stir constantly. Cook for 3 additional minutes.

by Becky B.

Saturday, February 11, 2012

Frozen German Chocolate Pie

4 T. sugar
3 oz. softened cream cheese

Add 1/3 c. milk to creamed mixture.

In saucepan over medium heat, melt:
2 1/2 T. cocoa
4 1/2 T. sugar
2 1/2 T. butter

Fold into cream cheese mixture and add 8 oz. Cool Whip. Spoon into pie crust* and freeze until ready to serve (at least 3 hours).

*Graham cracker, Oreo, and shortbread are my favorites.

by Tenille W.