Wisconsin Cauliflower Soup

Found this recipe today. Nate ate at Zupas and had this soup. He said it was awesome, so I'm going to try and make it. And fresh bread, apparently. And bacon. He put bacon in it. They asked him, "Do you want bacon?" And he loves bacon. Bacon makes everything better.

When I made this it turned out a little bland. Salt and pepper helped, and I will be adding more pepperjack cheese when I reheat the leftovers. Nate and I are pondering what else we could add that would give it a little more flavor.... I think that cooking the onions in bacon grease instead of butter, and then adding some bacon at the end would help.

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I just used regular mustard and it was fine)
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Recipe From: Just Cook Already

Chocolate Cream Cheese Frosting Recipe

1 8 oz package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
1/2 C cocoa powder

Mix cream cheese and butter until smooth and creamy.
Mix in powdered sugar, one cup at a time.
Mix in cocoa powder.

So Easy "Un" Refried Beans in the Crock Pot

2 cups dried pinto beans-no need to presoak
8 cups water
start with 1/4 teaspoon salt (or use granulated chicken bouillion)
1/2 -3/4 cup flavorful liquid-taco sauce, red or green salsa, enchilada sauce, tomato sauce (my favorite is El Pato spicy tomato sauce), or even a 14 ounce can of undrained Mexican style petite diced tomatoes
Optional Add ins: sauteed garlic-onions-jalapenos, bacon grease, chopped cooked bacon, roasted red peppers, diced green chilies, shredded cheddar cheese, chopped cilantro
Put beans and water in the crock pot. Cover and cook on low overnight, or about 6-8 hours, or on high for 3-4 hours. (Every crock pot is different, so give yourself plenty of time.) When the beans are very soft, remove all of the liquid that you can with a small ladle or measuring cup. You don't need to strain the beans. Just get out as much of the cooking water as possible. Mash the beans with a potato masher, getting them as creamy as you like, or leave them whole, if that floats your boat. Add salt and your flavorful liquid. Taste and adjust seasonings.

Recipe From: Prudence Pennywise

Chocolate Ganache

8 ounces of chocolate, chopped into small pieces (I would probably use semisweet or dark because I like it)
1 cup heavy cream

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. You can stick it in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

As a glaze, you can easily pour ganache over cakes for a nice smooth finish. If you are looking for a chocolate whipped filling, look no further. Just whip the ganache as you would heavy cream, making sure you mixing bowl and beater are nice and cold. And whatever you do, not put your ganache in the freezer with the hopes of whipping it. It will not whip and have a curdly like texture. For a thick frosting or decorative piping, allow the ganache to cool for a truffle like texture. Anyway you decide to eat it, this ganache will satisfy your sweet tooth and chocolate cravings.

Recipe From: Savory Sweet Life

Easy Fruit Dip

8 oz cream cheese, softened
smidge of milk
jar of marshmallow cream

I typically use the hand mixer and beat the cream cheese with a little bit of milk until it is smooth. Then I beat in the marshmallow cream. The end.

Spinach Bacon Penne Pasta

16 oz package of penne pasta, cooked al dente
1/2 pound bacon, cooked and crumbled
3 large handfuls fresh spinach
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1/2 cup grated Parmesan cheese
Sea Salt and Pepper to taste

In a large sauce pan, toss all ingredients in and cook on medium-high heat until fresh spinach is cooked. Season with salt and pepper.

This was good! We all liked it, although Nate said it could use some breadsticks or something to go with it.

I just made this again, and this time I added some zucchini from the garden. I cooked the zucchini with garlic and bacon grease, thinking this might encourage Nate to eat it. It was delicious!

Recipe From: Sweet Savory Life

Mango Salsa

I want to make the Rumbi Island Chicken and Rice, but we can't find mango salsa, so I'm going to make it. Hopefully it's good.

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Recipe From: Allrecipes

Enchiladas de Joyce

3 c. shredded monterey jack cheese (or mozzarella)
1 c. shredded cheddar cheese
approximately 1/2c. chopped scallions
3/4 c. sour cream
2 tbs. cilantro
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cans tomato sauce (15 oz each)
2/3 c. water
1/3 c. chopped green bell pepper
1 tbs. chile powder
1/2 tsp. dried oregano
1/4 tsp. cumin
3/4 tsp. garlic powder
3 or 4 boneless skinless chicken breast boiled or baked and diced into small pieces
8 large tortillas
1/4 c. shredded cheddar cheese for top

Mix cheeses (except for topping), scallions, sour cream, parsley, salt and pepper in one bowl. Heat tomato sauce, water, bell peopper, chile powder, oregano, cumin and garlic to boil. Reduce heat once boiling and simmer for 5 minutes. Pour into ungreased pie plate. Dip each tortilla into sauce to coat both sides. Remove and put on a plate. Spoon about 1/4 c. cheese mixture into each tortilla, add chicken, and fold up. Arrange in rectangular 9X13 baking dish. Pour remaining sauce over enchiladas. Sprinkle remaining cheese on top. ake uncovered for 20-25 minutes until bubbly. Garnish with additional sour cream, olives, whatever you like.

Creamy Cajun Chicken with Pasta

1 tsp. minced garlic
2 tbs. butter
12 ounces boneless skinless chicken breasts, cubed
1 tbs. cajun seasoning
1/3 c. green onions, chopped
1 c. heavy cream
12 ounces thin spaghetti
2 tbs. parsley
grated parmesan cheese

In a skillet cook garlic in butter for approximately 30 seconds on medium heat. Stir in chicken and cajun seasonings and cook until lightly browned. Stir in onions and cook 1 minute. Add cream and turn heat to high, boil until slightly thickened. Meanwhile, cook and drain spaghetti according to directions. In a serving dish combine chicken mixture with pasta and parsley. Serve with parmesan cheese.