CAFE ZUPAS SOUP

Here are my 2 fave Cafe Zupas soup knock-off recipes.  They do not disappoint!!  They've become part of our monthly recipe rotation, much to my husband and kiddos chagrin.  =)








Tomato Basil Soup
http://triedandtasty.com/copycat-zupas-tomato-basil-soup/
Cooks note: I substitute Costco's pesto (about 2 cups) for the homemade pesto.  It's just easier.  =)

Wisconsin Cheddar
http://jamiecooksitup.net/2013/12/zuppas-wisconsin-cauliflower-soup/

DISNEYLAND: MINNIE'S CHOCOLATE CHIP SUPREME COOKIES

Funny story.  I'm kind of a cookie snob.  Well, whilst at Disneyland my Mom bought some cookies that said they won the national bakers contest of something-or-other so we tried them.  I was a bit skeptical but I'm so glad I tried them because they are to die for!!  After hours of searching the Internet I found this recipe and it is definitely equal OR BETTER to Minnie's Chocolate Chip Supreme cookies that you buy at Disneyland!!  YAY.  =)

1 cup butter (2 sticks), softened to room temperature
1 cup light brown sugar
3/4 cup powdered sugar (this is NOT a typo, it IS powdered sugar, NOT granulated sugar)
1 egg
2 tablespoons water
1/2 teaspoon vanilla
2  2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup semi-sweet chocolate morsels
3/4 cup dark chocolate chunks
3/4 cup Wilton Candy Melts (light cocoa wafers), roughly chopped
3/4 cup toffee bits
1 cup chopped pecans

Place softened butter and sugars in a large mixing bowl. Cream with an electric mixer on high for 3-5 minutes. Add the egg, water and vanilla. Mix well. Add in flour, salt and baking soda. Mix well to incorporate, stopping once to scrape sides of bowl then mix again. Add in chocolate and nuts then mix just enough to distribute throughout dough.
 
Preheat oven to 400 degrees.
 
Line baking sheets with parchment paper. Using a 1/3 measuring cup place heaping scoops of dough onto cookie sheets. You can fit 6 per cookie sheet.
 
Place the baking sheets of dough directly into your freezer. Let them chill for 15-20 minutes until firm. This will firm up the butter in the dough and prevent excessive spreading. Remember, we want the cookies to be thick mounds, not flat discs. Remove from freezer and place into hot (400 degree) oven. Set timer for 2 minutes. Blasting the dough at the high temperature will create a crisp outer shell while keeping the inside moist.
 
After 2 minutes lower heat to 350 degrees and bake cookies for an additional 15 minutes until light golden brown. Remove from oven and let cool 5 minutes on pans. Slide the cookies onto cooling racks and let cool. 

BORDER'S PEANUT BUTTER CUP BARS

So this is my new fav recipe for PB bars!! There is another one on WeRecipe but I might have to delete it. This one is 10x better!! Seriously. This recipe is from a friend at the PD and he brings them to everything. Try it for yourself but try not to eat the whole pan. =)

2 packages of graham crackers, smashed into crumbs
1 ½ - 2 cups of creamy peanut butter
2 sticks of butter (NOT margarine), melted
2 cups powdered sugar

1 package of chocolate chips
2 tablespoons creamy peanut butter

In a medium bowl mix together peanut butter and graham cracker crumbs.  Then pour in melted butter and mix together.  Add powdered sugar until it's the consistency of cookie dough.  Press evenly into the bottom of an ungreased or parchment-lined 9x13 pan.  Put in the fridge for about 5-10 minutes.  Melt the chocolate chips and peanut butter in the microwave. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.  They taste best cold!!

PINK SALAD

This is my new fav salad, FO SHO. =) I love the homemade pink dressing and the combo of sweet and salty in this salad is divine.

Salad:
1 head romaine chopped
1/2 cup bacon crumbles
1/2 cup craisins
1/2 cup shredded Mozzarella
1/2 cup sugared almonds

Dressing:
2 tablespoons chopped onion
1/2 cup sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup red wine vinegar
1/2 cup canola oil

CHOCO-CHIP COOKIE TIPS AND TRICKS

Ever wanted to make the PERFECT, PREDICTABLE chocolate chip cookie?? Head over to My Sister's Cafe at the link below. They have an awesome recipe and some tips and tricks to make the best cookie ever. Who'da thunk that refrigerating your cookie dough overnight could make such a difference??

http://tinyurl.com/45y4gno

***Update 9/2012
After trying this recipe over and over again with my MIL I decided to update this post with my findings.
1) In St. George I omit the 2 tablespoons of cake flour.  In SLC I keep it in.
2) I prefer Guittard semi-sweet chocolate chips but sometimes mix in 1 cup of Guittard milk choco chips to keep things spicy.
3) I make the dough a day ahead and use a 1/3 cup to measure out the dough.  I save 12 pre-made cookies for the next day (cover with plastic wrap on a plate in the fridge) and flash freeze the rest in their pre-made state.  Then when I want a fresh cookie I take a couple out of the freezer, let them sit for 30 minutes, sprinkle with sea salt, and cook!!  Nothing like a fresh cookie.
4) Convection ovens are tricky.  My Mom's convection oven in SLC makes these cookies very nicely.  The convection oven in St. George does not do so well.  I bake mine in my normal oven for 13 minutes.

TWICE-BAKED POTATOES

These are my MIL's legacy. These are my husbands absolute favorite food so I had to learn how to make them. Here is the recipe. =)

4 large potatoes

Scrub, bake at 425 degrees for 40-60 minutes. Scoop out innards and add:

1/2 cup sour cream
milk to creamy
1/2 cube of butter
1/2 teaspoon salt
dash of pepper

Mix all ingredients together and put back into potato skins. Top with cheese and green onion. Bake at 400 degrees for 20 minutes.

PIONEER WOMAN HOMEMADE PIZZA CRUST

This recipe is from Pioneer Woman. It is my favorite pizza crust recipe right now. I use half whole wheat flour and it works out well. Enjoy!! =)

1 teaspoon yeast
4 cups flour
1 teaspoon salt
⅓ cups extra virgin olive oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

In a mixer, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat dough in olive oil and then cover bowl with moist dishcloth and let rise for 1-2 hours. It's even better if wrapped tightly with plastic wrap and stored in fridge until needed.

Preheat oven to 500 degrees.

Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl (save the other half in the fridge/freezer or make another pizza.) Press dough onto baking sheet. Top with pizza sauce and favorite toppings.

Bake for 10 to 12 minutes or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

JULIE'S BROWNIES

Here's probably the best brownie recipe I've ever tasted, and I've tasted lots of them. I got it from my daughter-in-law.

1 2/3 cup granulated sugar
3/4 cup butter, melted
2 tablespoons water
2 eggs
2 teaspoons vanilla
3/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cup flour
powdered sugar

Combine sugar, butter, and water. Add eggs and vanilla. Combine cocoa, baking powder, salt, and flour. Add to sugar mixture. Spread in a greased 9 by 13 pan. Bake at 350 degrees for 18 to 25 minutes or until a wooden pick comes out slightly sticky. Cool. Sprinkle with powdered sugar. Cut.

Mom

BETTER-THAN-ANYTHING CAKE

This is hands-down my husbands favorite cake. It really is delicious and very rich.

1 German Chocolate cake mix

2 Heath bars, crushed

1 cup sweetened condensed milk

1 cup butterscotch ice cream topping

1 tub of Cool Whip

Bake cake mix according to package directions. Cool 5-10 minutes. Use the end of a wooden spoon and poke holes in the top of the cake approximately every inch. Cool another 20 minutes. Drizzle sweetened condensed milk and butterscotch topping all over cake. Top with Cool Whip and Heath bar. Cover and refrigerate for 2 hours. YUM!!

Variation: My in-laws use a pack of melted butterscotch chips instead of the ice cream topping and then put Heath bars in that layer also. WOW!!

CHICKEN DIVAN

Simple yet yummy...that's what I like!!

2 lbs chicken, cooked and cut

2 cups frozen broccoli

1 can cream of chicken soup

1/2 cup milk

2 tablespoons mayo

1/2 cup shredded cheese

1/2 cup sour cream

Place chicken and broccoli in baking dish. Mix remaining ingredients and pour over top. Bake at 350 degrees for 30 minutes. Serve over rice, noodles, mashed potatoes, etc.

Gluten-free if using Cream of Chicken substitute recipe.

LION HOUSE: CREAMY CHICKEN NOODLE SOUP

This soup is creamy instead of brothy. I love it and it's so easy to make.

2 teaspoons (or cubes) chicken bouillon
4 cups canned chicken stock/broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
Roux (if you need it)
2 cups cooked diced chicken
4 cups cooked egg noodles

Heat chicken stock/broth and bouillon together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 1/2 quarts or 10 one cup servings.

SCHOVAERS FAMOUS FAJITAS

This recipe has been in S's family for a long time!! It is a great family tradition. I used to make these every Sunday when we were first married but then we got sick of them. Now it's more of a monthly thing. Enjoy!!

1 fajita seasoning packet (we prefer Taco Bell brand...sad eh??)

1 green pepper, chopped

1 red pepper, chopped
1/2 of an onion, chopped

4 thawed chicken breasts, sliced

Put chicken in large skillet with 1 tablespoon oil. Cook until almost done. Add peppers and onions and saute for about minute. Add fajita packet and any oil/water according to package directions. Cook until chicken is cooked through and veggies are al dente.

Serve on warmed tortillas with cheese, olives, salsa, guac, sour cream, black beans, etc. Roll up and eat!! Yummmmmmmmmmm. =)

VARIATIONS: You can also precook the chicken on the grill then slice and cook with peppers and onions. You can also use steak...if you're daring!!

LIGHTEST HOT ROLLS

The actual name of this roll recipe is under intense scrutiny. I guess it depends on where you live. They are called "Schovaers rolls" in Kansas and "Nilsen rolls" in Utah. Location, location, location!! =)

1 stick butter, softened

1/2 cup sugar

3 eggs

1 cup warm water

2 tablespoons yeast dissolved in 1/4 cup water

4 1/2 cups flour

2 teaspoons salt

Cream butter and sugar. Then add 3 beaten eggs, water, and yeast mixture. Finally, add flour and salt. Knead for 10 minutes. Cover and let rise for 1 hour.

Punch down. Turn out onto lightly floured surface and divide into 2 equal portions. Roll one dough half into a 12-inch circle. Cut circle into 12 wedges with a pizza cutter. Roll up each wedge starting at wide end. Place point-side down on greased baking sheet. Repeat with remaining dough. Rolls may be frozen at this point (*see note.) Let rolls rise until almost doubled or about 1 hour.

Bake for 12-15 minutes at 400 degrees. Makes 2 dozen.

*Note: Place baking sheet in freezer for about an hour. Remove and place rolls in freezer bag. When it's time to bake them place on greased baking sheet 4-5 hours before serving. Cover with plastic wrap and let rise. Bake as usual.

EZ BROWN BREAD ICE CREAM

This makes it easier for those of us who don't live in Kansas to enjoy that yummy, regional Brown Bread Ice Cream. It might make it easier (and cheaper) for folks in Kansas to enjoy it, too.

1/2 gallon vanilla ice cream
1/2 cup pancake syrup
1 cup Grapenuts cereal

Soften ice cream in microwave and put in a large bowl. Drizzle with pancake syrup and sprinkle with cereal. Using a wavy, S-shaped potato masher combine everything. Repack and refreeze. The Grapenuts are less crunchy if you let this freeze twenty-four hours or so.

I have also made this using no-sugar-added ice cream and sugar-free pancake syrup.

Mom

MINESTRONE SOUP

This recipe comes from an Italian restaurant called Ristorante della Fontana that was popular in Salt Lake City. In fact, my mother had a luncheon for me there when I got engaged. Unfortunately it closed years ago. Prepare this recipe in a large kettle because it's restaurant-size. It makes tons, like 2 1/4 gallons. I sometimes freeze it. Joanne Stokes gave me this recipe.

1/2 cup olive oil (Pompeian)
2 medium onions, chopped
4 carrots, diced
4 stalks celery, diced
2 tablespoons chicken bouillon crystals
2 tablespoons chicken base
2 tablespoons beef base
1/2 teaspoon white pepper
1 teaspoon oregano powder
2 teaspoons salt
1/2 teaspoon garlic powder
1 cup barley, raw (Quaker)
1 can green beans
1 can diced carrots
1 can peas
1 large can garbanzo beans (S&W)
1 28-ounce can whole tomatoes
1 large can kidney beans
1 10-ounce package frozen spinach
1 6-ounce can tomato paste
2 cups cooked elbow macaroni (1 1/2 cups raw)

1. Pour in oil, onions, carrots, celery.
2. Doctor up with 5-11.
3. Add barley. Cook together 4-5 minutes till vegetables are tender.
4. Add canned goods including juices.
5. Add 1 gallon water.
6. Add tomato paste. ( I like to do this before I add the water.)
7. Add spinach still frozen.
8. Add cooked macaroni. (I usually add it uncooked.)

Simmer 2-3 hours. (I sometimes serve it as soon as the spinach is cooked.) Serve with Parmesan cheese.

Mom

Gluten-free if omitting pasta and barley. Substitute rice instead.

HOMEMADE OREOS

Oreos are one of my favorite cookies. If you know me it's not surprising that I have a recipe for them!! Warning: These puppies can be very addicting. Be careful!! By the way...you don't have to put frosting in the middle...the chocolate cookies are great by themselves too.

2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons butter
5 oz unsweetened chocolate
5 eggs
2 1/2 cups sugar
2 1/2 teaspoons vanilla

Chocolate cookies:
Melt butter and unsweetened chocolate together. Mix w/ dry ingredients. Add eggs, sugar, and vanilla. Blend well. Chill dough. Scoop into 1 inch balls. Bake at 350 for 10-12 minutes or until edges are firm. Do not overcook.

Frosting:
1/4 cup butter, softened
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
1/8 teaspoon salt

Makes 60 single cookies/30 Oreos.

CHINESE CHICKEN SALAD

This is one of my favorite salads. You can't go wrong with Ramen noodles!!

3 cups sliced cabbage ( I use all cabbage)
3 cups sliced lettuce
3 sliced green onions
2 tablespoons sesame seeds
1/4 cup slivered almonds
1/4 cup sunflower seeds
Grated carrot
1 package chicken flavored Ramen noodles, crushed
1 1/2 cups diced, cooked chicken

Toss ingredients together.

Dressing:
1/2 cup sugar
1/2 teaspoon salt
dash of pepper
1 packet of Oriental flavoring from Ramen Noodle
1/2 cup oil
Dash of sesame oil (2-3 teaspoons)
6 tablespoons rice vinegar (or white vinegar)
Dash of soy sauce (2-3 teaspoons)

Gluten-free if omitting Ramen noodles and flavoring.

Note: My sister serves this as a side dish all the time without the chicken.

HOT TURKEY AND CHEESE SANDWICH

I make this recipe at least once a week. It's easy because I usually have the ingredients in stock. Try it...see what you think. If you don't want to make the dough just buy Rhodes frozen bread dough and following the defrosting instructions.

1 breadstick recipe (http://werecipe.blogspot.com/2007/09/homemade-pizza-andor-soft-breadsticks.html)

Roll out dough into a large rectangle. Place turkey, honey mustard, and grated cheese lengthwise down the middle. Cut edges and braid over top. Top with melted butter and garlic powder, if desired. Bake at 350 degrees for about 30 minutes.

Variations: Use any lunch meat, different cheeses, and any condiments. Mix it up. =)

HOMEMADE CHEESECAKE ICE CREAM

If you love cheesecake and ice cream...then you'll love this recipe.

1 cup heavy cream

1 cup sour cream

6 ounces cream cheese

3 tablespoons fresh lemon juice

3/4 cup granulated sugar

1/4 teaspoon vanilla extract

Place the cream cheese in a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream followed by the heavy cream. Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours. Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream and follow the manufacturer's instructions.

Top with strawberries and graham crackers, oreos, candy bars, whatever you like with your cheesecake!!

TERIYAKI CHICKEN

Thanks to Grandma K for this awesome recipe. It's tradition to serve with mashed red potatoes or twice-baked potatoes. Yummmmm.

1/2 cup pineapple juice
1/4 cup brown sugar
2 tablespoons soy sauce
1 tablespoon oil
3/4 teaspoon ground ginger
1/4 teaspoon garlic salt
4-6 chicken breasts

Marinate at least 3 hours...overnight is best. Grill away!!