Zupas Strawberry Vinaigrette

From Caytee Wankier

Since we are on a Zupas kick, my aunt gave me this recipe and I love it! Perfect for any salad in my opinion.

1 cup red wine vinegar
1 cup canola oil
4 strawberries
1/2 teaspoon salt
1/2 cup sugar
1. In the blender mix the strawberries, salt, sugar, and vinegar. Blend well.

2. While blending slowly add in all of the oil, blending until smooth.

Zupa's Wisconsin Cauliflower Soup

My daughter, who HATES almost all vegetables, LOVES this soup. We make it often at our house.



ZUPAS WISCONSIN CAULIFLOWER SOUP2 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
1 cup Sharp 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. ***I add about 1 Tbsp of seasoned salt*** 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. ***I use an immersion blender and I blend, blend, blend until the soup is super 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.

***We love to add chopped bacon and fried onions***

Garlic Chicken Lasagna/Pizza

From Jamee Gibert

This can be made into lasagna or pizza. Same ingredients, pizza crust or noodles

Sauce:

1 jar alfredo sauce

1 pkt ranch dressing mix

3 cloves minced garlic

1/2 cup fresh grated parmesan cheese

Lasagna noodles/wonton wrappers OR Pizza crust

shredded mozzerela cheese/sliced provolone

diced tomatoes

spinach

sliced mushrooms

sliced red onions/ green onions

Bacon bits

chicken diced or shredded

Precook lasagna noodles (or use wonton wrappers, no prep needed). Mix together all sauce ingredients. Mix together chicken and sauce. Layer noodles, chicken mixture and other ingredients. Bake at 350 for 30 minutes or until heated through. Enjoy!!!

Spread chicken mixture over pizza crust. Sprinkle additional toppings on pizza cover with cheese. Bake at 400 until cheese is melted and crust is cooked. YUM YUM!!!

Peanut Butter Fudge Bars

From Danielle Smith

1 box yellow cake mix

1 c. Peanut butter

2 eggs

½ c. melted butter

Mix together. Set aside 1/3 of the mixture. Press remaining 2/3 into the bottom of a 9”x13” pan.

1 c. chocolate chips

1 can sweetened condensed milk

1 can coconut pecan frosting

2 Tbls. butter

Melt in saucepan on medium-low heat. Pour over bottom layer in pan. Crumble remaining mixture over top and bake at 350 for 30 min.

White Corn Salsa

From Danielle Smith

(I’m not completely sure how to write a recipe for this… my mom makes this for her missionaries but we never have actually followed a recipe. J Here’s a rough estimation:)

3 ears of corn cooked and cut (or one can of white corn)

1 can of black beans

2 large tomatoes

3-4 avocados

½ bushel cilantro

4 limes (add to taste)

Salt (add to taste)

Easy Cheese Dip

From Kristi Peck

(for crackers/veggies, etc.)

2 8-oz pkg cream cheese, softened

3 bottles Kraft Old English sharp cheese spread

2-4 t. onion powder

2-4 t. Worcestershire sauce

Cream together cheeses, add spices, adjusting to taste.

Keep in covered container in refrigerator. Serve with crackers &/or veggies.

Hot Artichoke and Spinach Spread

From Caytee Wankier

This is the recipe where I learned my real love for artichoke hearts. It is a perfect combination of ingredients to top a crust of crescent rolls and hit that "healthy" craving of yours.

2 packages of crescent rolls

1 jar of artichoke hearts

1 pkg frozen spinach, thawed and drained

2 garlic cloves

1/2 cup mayonnaise

3/4 cup Parmesan

4 oz Mozerella cheese

1/4 cup bell peppers

2 Tbs. onions

Take crescent rolls out of packages and spread across a cookie sheet to make a crust. Pinch together each of the perforated edges and flatten with a rolling pin. Cook at 375 degrees until crust is golden. About eleven minutes. Cool.

Combine the rest of the ingredients and spread across crust. Put back in the oven for an additional ten minutes. Best if served immediately, but I like it as a leftover too. But I'm kind of weird like that.