Zupas Wisconsin Cauliflower Soup

2 TBSP Butter
1 White onion diced
2 TSP minced Garlic
1/4 Cup flour
2 Cups Milk
3 Cups Chicken broth
2 TSP. Salt
1 Head Cauliflower chopped
1 cup shredded pepperjack cheese
2 cups shredded white sharp cheddar cheese

1. Melt butter in a large pot. Add garlic and onion and sauté until onions are tender. Add flour and stir until mixture clumps up.
2. Gradually whisk in milk. Add broth, salt, and cauliflower. Simmer for 15 minutes or until cauliflower is tender.
3. Transfer soup to a blender and pulse until smooth. Return soup to pot. Add cheeses and stir until melted and combined with soup. Serve with extra cheese if desired.

Crock Pot Pizza casserole

Crock Pot Pizza Casserole

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Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

Author: Amanda@momswithcrockpots.com

Serves: 6-8

Ingredients

• 1 pound of ground Italian sausage, browned and drained
• ½ pound of ground beef, browned and drained
• ½ large white onion, chopped
• 8 ounce box of short pasta (rigatoni, penne or ziti), cooked... but undercooked slightly
• (3) 14 ounce jars of pizza sauce
• 2 teaspoons of Italian seasoning
• 2 cloves garlic, chopped
• 8 ounce package of sliced pepperoni, placed between paper towels and microwaved for a few seconds to remove all the grease
• 16 ounces of shredded mozzarella cheese

Instructions

1. In a large bowl mix everything together except for the mozzarella cheese
2. Spray the inside of a 4 - 6 quart Crock-Pot with non-stick spray
3. Layer the mixture alternately with the shredded mozzarella cheese (three layers, ending with the cheese on top)
4. Cover and cook on LOW for 3½ - 4 hours. If cooked for longer than 4 hours or on high it may burn (THREE hours worked perfectly for me)
5. Serve with a side salad

High Protein Whole Wheat Pancakes

1 Cup Cottage Cheese
1 Cup Rolled Oats
6 egg whites
1/2 Cup whole wheat flour
1/4 Cup Greek Vanilla Yogurt
1 tsp. Vanilla
2 TBSP honey
1/4 tsp. cinnamon

Combine all ingredients in a blender.
Heat large skillet or large frying pan or griddle to medium heat (between 325-350)

Pour all batter onto greased skillet.
Cook until small bubbles start to appear and edges start to look dry.

Flip and continue to cook another 1-2 minutes

Top with fresh berries and syrup or whatever you like!

I made these this morning and they were DELICIOUS!

Funeral Potatoes

INGREDIENTS

• 6 c. diced potatoes
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1/2 stick butter, melted
• 1/2 c. milk
• 1 c. sour cream or plain Greek yogurt
• 2 c. grated cheddar cheese, or use a mix of cheddar and gruyere
• 1/4 c. grated onion (optional)
• Salt and pepper to taste
• 3/4 c. crushed cornflakes or panko bread crumbs (optional for crumb topping)
• Additional 2 T. butter (optional for crumb topping)

PREPARATION

1. Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.
2. Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture.
5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Crescent Dinner Rolls

Ingredients

• 1/3 cup warm water, 110 - 115 degrees
• 2 1/4 tsp active dry yeast
• 1/3 cup + 1/4 tsp granulated sugar
• 1 1/3 cups whole milk, warmed to 110 - 115 degrees
• 3/4 cup salted butter, at room temperature, divided
• 1 large egg, at room temperature
• 1 1/2 tsp salt
• 4 1/2 cups all-purpose flour*

Directions

• Mix warm water, yeast and 1/4 tsp sugar; let rest 5-10 minutes.  Pour into bowl with whisk attachment, add 1/3 cup sugar, warm mmilk, 5 Tbsp butter, egg and salt.  Once blended, add 2 cups flour; switch attachment to a dough hook, with mixer on low speed slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic.  (dough should be slightly sticky when touched). Cover and allow dough to rise in a warm place about 1 1/2 hours.
• Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet. Cover rolls loosely and let riseabout 1 hour.
• Bake rolls in preheated oven for 15 - 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.

Pizza Pasta Bake

What You Need

3 cups penne pasta, uncooked
1 each small green and red pepper, chopped (I usually skip this=picky eaters!)
2 cups spaghetti sauce
1-1/2 cups Pepperoni slices
1/4 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese, divided
1/2 cup shredded Cheddar cheese, divided

Make It

Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 minutes; drain.  Return to pan.  Stir in spaghetti sauce, pepperoni, Parmesan and 1/4 cup of each shredded cheese.  Spoon into 8- or 9-inch square baking dish sprayed with cooking spray; top with remaining shredded cheese.

Heat oven to 375 degrees.  Cover pan with foil.  Bake 55 minutes or until heated through, uncovering after 45 minutes.

Slow Cooker Cream Cheese Chicken Taquitos

INGREDIENTS

• 2 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt + pepper
• 8 ounces cream cheese
• ⅓ cup water
• ½ cup shredded colby or Mexican blend cheese
• 12 6 inch corn or flour tortillas
• optional: cilantro, salsa, sour cream, or other toppings as desired

 

INSTRUCTIONS

1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
2. minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
3. Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

* * If you use corn tortillas, heat each tortilla on a skillet for about 15-20 seconds before trying to rolls them with the chicken mixture.  I found this prevents them from cracking and breaking open.  After you have them on the pan, spray the tops of the taquitos with cooking spray to make them nice and crispy!

* * We love them with guacamole!