Tuesday, February 15, 2011

Zupas Copy Cat Wisconsin Cauliflower Soup

I got this recipe from Utah Deal Diva.com. This tastes very very close to Zupas soup. My husband said he couldn't tell the difference at all. It is very good, even my kids ate it and loved it. Be careful though it cools down very quickly so you need to eat it fast!

2 T Butter
1 med Onion, chopped
1/4 C Flour
1/2 t Salt
2 C Milk
3 1/2 C Water
5 Chicken Bouillon Cubes
1 Head Fresh Cauliflower or 1 Bag Frozen Cauliflower
1 t Dijon Mustard
1 C Cheddar Cheese, shredded
1 C Pepper Jack Cheese or Provolone or Mozzarella, shredded/ whatever you like
Cheese and Bacon for toppings

  1.  In a large pan saute onion in butter until soft and golden brown.
  2. Whisk in flour and salt.
  3. Gradually stir in milk, and water
  4. Add bouillon cubes and cauliflower
  5. Bring to a boil then reduce heat, cover and simmer for about 15 minutes until cauliflower is tender
  6. In a blender, (with center, top part removed, so the steam can vent) blend cauliflower at low speed in small batches until very smooth. Blending is really easy and your kids won't even know there is cauliflower in the soup unless you tell them. So Sneaky, they underestimate your sneakiness!
  7. Return cauliflower mixture to pot and heat on medium until hot
  8. Stir in mustard and cheese, mix until cheese is melted and smooth
  9. Ladle into bowls and top with cheese and bacon. Eat Fast!

Super Soft Sugar Cookies

These Sugar cookies are sooooo delicious!! They are soft, flaky, and sweet! 
These rival any bakery cookies. I made them for Valentines but they would be perfect for any occasion.
This recipe came from my sister Jennifer Hedrick
1 C. Sour Cream
1 C Oil
3 Eggs
1 t Vanilla
1 1/2 C Sugar
1 1/2 t Baking Soda
1 1/2 t Baking Powder
1/2 t Salt
4-5 C Flour 
2 Tubes Vanilla Frosting

  1. Preheat oven to 375
  2. Cream together, sour cream, oil, eggs, vanilla and sugar.
  3. Add in, baking soda, baking powder, and salt. Add flour 1 cup at a time, I usually use about 41/2 cups, you want the dough to be firm but still soft and gooey. I hope that makes sense.
  4. Cover and refrigerate for at least 6 hours or overnight, or freeze for 11/2-2 hours.
  5. Cover counter top and dough with flour and roll out dough to 1/4 inch thickness
  6. Cut dough into whatever shape your little heart desires.
  7. Bake for 7 minutes. They will not be brown at all, in fact they don't really look done to me but they are and if you cook them longer they get crispy.
  8. Put on a cooling rack, once cooled, frost those yummy cookies. I use store bought frosting, just the vanilla kind, but if you have an amazing recipe for frosting let me know. I think a little lemon in the frosting would taste good also but I haven't tried it yet.
  9. To make your own colored sprinkles just put some sugar and food coloring in a Ziploc bag and mix very very well. 

  1. This recipe makes about 40-45 cookies depending on the thickness. So what I've done in the past is cut the dough in half , form it into a log and wrap it in saran wrap then freeze it for future use. To thaw it just pop in the microwave and defrost it, it defrosts quickly.