Banana Cookies

I first saw this on Pinterest but the link didn't work, so I just googled it and found THIS recipe. It's from a blog called therecipecritic.com. These were SO yummy. They tasted very similar to my frosted banana bars that I make all the time.

Ingredients:

(Recipe cut in half to make about 3 dozen)
1 cup shortening (I used butter flavored shortening)
1 cup sugar
2 eggs
1 cup mashed bananas
1/2 cup buttermilk
1 tsp vanilla
3 cups Flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup nuts (opt)

Cream the shortening, sugar, and eggs.  Stir in the banana.  Add the buttermilk and vanilla.  Measure the flour, baking soda, and salt.  Blend together and then add to the creamed mixture.  Add nuts if desired.  Drop by rounded tablespoon 2 inches apart on baking sheet.  Bake at 350 for 10 minutes.  Frost with cream cheese frosting

Cream Cheese Frosting:

• 4 ounces unsalted butter softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla.

Zupa's Wisconsin Cauliflower Soup

I love Zupa's. And every time I go there, I get the exact same thing. A turkey, avocado panini and a bowl of Wisconsin Cauliflower Soup. I crave it all the time. In fact I just met my friend there for lunch a few days ago because I'd been craving it. So I was so excited to come across this recipe on Pinterest, that came from HERE.  I don't know that it actually tasted like Zupa's, but it was yummy so I will make this again. Although I thought the Pepper Jack cheese made it to spicy hot. My husband didn't think so. Maybe next time I will leave it out or just put in less. Either way, this will be a regular meal at my house throughout the winter. It wasn't that hard, but it seemed kind of time consuming. And I may have never bought a head of cauliflower in my life before making this soup. :)

Zupa's Wisconsin Cauliflower Soup
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped (left out of course)
1/4 cup all-purpose flour
1/2 spoon 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. 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.

Chicken Enchilada Puffs or Taco Puffs

I came across this recipe on Pinterest also, but it came from HERE. They were easy, and yummy. Also similar to my chicken roll up recipe. After I made them I was thinking they would be good using taco meat as well and I think I am going to try that soon.

Ingredients
1 package jumbo crescent rolls
3 oz cream cheese
1/2 cup Mexican blend shredded cheese
3/4 cup cooked chicken (diced or shredded)
1/3 cup enchilada or taco sauce
2 teaspoons enchilada or taco seasoning mix
1/4 cup Mexican shredded cheese for sprinkling

Instructions Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined. Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded Mexican cheese. Bake for 15 minutes, or until golden brown.

Chicken Tortilla Soup

I enjoy food blogs with pictures so much more than without but I never remember to take them. Someday I am going to have to add them. This is a recipe I found on Pinterest, but that came from HERE. It was SO yummy. I'm not a huge lover of left overs but I ate it the night after I made it and then couldn't wait to eat it the next night but when I got home from work it was gone. So I'll be making it again soon. 

Ingredients:
1 lb chicken breast, trimmed
15 oz can sweet whole corn kernels, drained
15 oz can diced tomatoes, drained
5 C chicken stock
3/4 C onion, chopped (left out)
3/4 C green pepper, chopped (left out)
1 serrano pepper, minced (left out)
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper,
divided Monterey Jack cheese, shredded Seasoned tortilla strips I also added sliced avocado

To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours. Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently. If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

Slacking....

I have so many recipes I need to post. I hope someday I find some time. I hope I can remember those I want to share...I have been making a ton of recipes that I've found on Pinterest. I'm in the process of moving the ones I've tried from my Food board to my 'Recipes I've Tried Board.' If you follow me on Pinterest, you can click on the Recipes I've tried. I will only post the ones I will make again. And maybe someday transfer them here. I've been making at least one new recipe a week so I have tried a lot of new things lately.