Saturday, February 25, 2012

Wisconsin Cauliflower Soup

I have many a favorite restaurant that I enjoy visiting and partaking of their  fabulous food. One of my favorites that I find myself frequenting with the Girlfriends is Zupas. If you are not familiar with Zupas, it is a restaurant that specializes in delicious Soups, Salads and Sandwiches. Another perk is that with your order, you get a delectable chocolate covered strawberry...YUM!
I have several favorite soups at Zupas, but my all-time favorite is their Wisconsin Cauliflower Soup! I have looked for recipes but could never really find one that seemed worth trying. One day, while I was pinning away on Pinterest, I came across one that was featured on Utah Deal Diva. I decided to give it a go and have made it several times since. My family loves it! Even my two little ones enjoy it; especially when I make homemade rolls to dip into it!
Try making this soup next time the weather is a bit chilly, for it is the perfect cure to help you warm up on those cold winter/spring evenings!

Wisconsin Cauliflower Soup

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.
Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 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. {Don't let this step deter you from making the soup! Blending it is really easy and so worth the extra 3 minutes. The most annoying part are the added dishes!}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. Serve soup with remaining cheese as a garnish.


Ashlee, The Culinary Queen

Wednesday, February 1, 2012

Fancy Fruit Pizza Tart

I know I have been MIA for a couple of months now!! To my faithful followers, I apologize for the lack of recipes posted over the past few months. I appreciate and love all my Culinary Queen Bee followers!!! I truly do! I love getting emails from my readers asking me cooking questions and giving me feedback! It makes me so happy to hear from all of you! 
I won't make any excuses for my absence or lack of blogging, however, let me just say that life has been crazy busy. And To be honest, I was getting overwhelmed with finding recipes, cooking and editing pictures. I needed a break from all the hard work that goes into blogging. I was also feeling like my love of cooking and blogging became a chore and I didn't want that to happen!! We all need breaks from time to time....So from now on, my recipe posts may be sporadic but I will still continue to share/post some of my favorite delicious recipes that I come across from time to time!
I hope you will bear with me and continue to follow my Culinary Adventures! 
I love having you stop by!

I wanted to share one recipe that I tried over the holidays, that I think has become a family favorite. It is a Fruit Pizza Recipe. I know some of you maybe thinking to yourself, "I have tried fruit pizza before and it isn't something to get that excited about!" Well, when I came across this recipe and read the ingredients, I decided to give this one a try! This recipe is different from all the other fruit pizza's you may have tried in your past! The ingredients that made me want to give this pizza a try was orange peel and orange extract in the crust and frosting. It also recommended drizzling the pizza with milk chocolate before serving!! Now, anything drizzled in Chocolate makes my mouth water and my heart go pitter patter!! I knew I had a winning recipe on my hands and so I made this pizza and low and behold it was a WINNER/KEEPER!!
Give this Fancy Fruit Pizza Tart a Try! You won't be disappointed!

Fancy Fruit Pizza Tart

1 c. Real Butter ( No Substitutions!!!)
1 c. white sugar
1 Large egg
1 tsp. almond extract
3 c. all-purpose flour
11/2 tsp. baking powder
1/2 tsp. salt
Zest of 1 orange

Cream Topping:
1- 8 oz. Package Cream Cheese
1/4 c. Brown Sugar
1/2 tsp. orange extract
1 c. Whipping Cream
1/2 c. Powdered Sugar

Pizza Toppings
1 pint strawberries, washed, hulled, sliced and patted dry
1 pint blueberries, washed and patted dry
2 kiwis, peeled and sliced
1/2 c. milk chocolate chips

For the crust, cream the butter and sugar until light and fluffy- about 2 minutes. Add in the egg and extract and mix to incorporate.In a separate bowl combine flour, baking powder and salt. Slowly add the flour mixture to the butter mixture and mix until completely combined. Add the orange zest and mix until well combined. Spray a round pizza pan with non-stick cooking spray and using your hands and a rolling pin, spread the dough out to the edges of the pan. If desired, you can add a decorative finish by smashing down with a fork (think finishing off a crust for a pie) or fluting the edges. Cover with Saran Wrap and refrigerate for an hour.

When ready to bake the crust- Preheat oven to 350 degrees and bake for 18-25 minutes or until golden brown around edges and completely baked in the center. Allow to cool completely!

When the crust is almost cool, use an electric mixer to combine the cream cheese,  orange extract and brown sugar until light and fluffy. In a separate bowl, whip the cream and powdered sugar until medium peaks form. Fold the whipped cream into the cream cheese mixture and combine well. Spread the cream cheese mixture over the cooled crust. 

Arrange the berries as desired over the cream cheese topping. Place the chocolate chips in a heavy duty ziploc baggie and heat in the microwave for 20 seconds at a time until chocolate is melted and smooth. Massage bag in between 20 second intervals. Cut off a small corner off the bag and drizzle the melted chocolate over the berries. Refrigerate until ready to serve. Makes 12 Large Servings or 24 smaller servings!


Ashlee, The Culinary Queen

Tuesday, November 1, 2011

Baked Pumpkin Donuts

I am a girl that loves pumpkin! I used to belong to the pumpkin hatin' club, but that has long changed! I attribute my pumpkin dislikes to the picky-ness of my youth! So sad that I was missing out all those years on getting my pumpkin fix. Lesson learned! With Halloween behind us, I get a little sad to think I won't see pumpkins adorning the steps on porches- it gets too cold here in Northern Utah to keep the Jack O' Lanterns out for too long!  However, I am so glad that we still get another month to enjoy the pumpkin flavors on our palates instead of our porches! I love me some pumpkin bread, pumpkin pie, pumpkin fudge, pumpkin chocolate chip cookies, pumpkin pancakes... the list could go on! Pumpkin to me is truly the flavor of Fall and when I came across this recipe on Pinterest the other day, I filed it under my "Fall Favorites." I couldn't wait to make a batch of these up, so I whipped some up the night before Halloween for my family to eat while we carved our Jacks. 
This Baked Pumpkin Donut Recipe is a keeper. The donuts turned out so fluffy and light and you wouldn't even know that they were Baked and not fried!! My kids, husband, and brother and sister law devoured them! I think that we may have to incorporate making pumpkin donuts every year when we carve our pumpkins! Give these a try... all you Pumpkin Lovers out there won't be disappointed! And for those that Hate Pumpkin, I will return again with out a recipe dedicated to My Pumpkin Loving Side.
Happy Fall!

Baked Pumpkin Donuts
For the Donuts:
3 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon Salt
2 teaspoons Pumpkin Pie Spice
1 cup Sugar
6 T. Butter
2 eggs
2 teaspoons vanilla
1/2 c. buttermilk
1 cup Pumpkin Puree

For the Buttermilk Glaze:
3 c. Powdered Sugar
1/2 c. Buttermilk
1/2 teaspoon vanilla

For the Donuts:
In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately 3/4" thick, then cute with donut cutter. Transfer to a lightly greased cookie sheet. Bake in a 400 degree oven for 12-15 minutes, or until the donuts are cooked through. Dip immediately into buttermilk glaze. Eat warm & enjoy!

For the Buttermilk Glaze:
Whisk together in a Small Bowl until smooth. Dip hot donuts in the glaze, then allow to air dry on a cooling rack.


Ashlee, The Culinary Queen

Sunday, October 30, 2011

Pumpkin Gingerbread Trifle

Fall is my most favorite season during the year and several things that I just adore about fall is celebrating Halloween and eating all the yummy Fall food!! With Halloween almost upon us, there may be a few of you that will be celebrating the holiday by attending Halloween Parties. Last night, my husband and I headed to a Neighborhood Halloween Party. Each person was asked to bring a Halloween inspired potluck dish to share. I chose to take this pumpkin gingerbread trifle because it featured two popular fall flavors- Gingerbread and Pumpkin. I thought it would be a delicious alternative to pumpkin pie... and it was! The gingerbread cake, layered with the pumpkin vanilla pudding and the rum flavored whip cream is rich and delectable. I received a lot of compliments on this dessert! Another reason I chose to make this trifle is because it will feed a large crowd of people. Even though this dessert looks pretty elaborate, it was very easy to make and assemble-so don't feel intimidated if you choose to make it! This trifle was a huge hit and I have found a favorite to take to future Fall potluck parties! I hope you all have a Happy Halloween!

Pumpkin Gingerbread Trifle
1/2 c. shortening
1/3 c. sugar
1 c. molasses
1 egg
2 1/3 c. all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 c. hot water

Filling and Topping:
2 c. cold milk
1 package (3.4 ounce) instant vanilla pudding mix
1 can (15 ounce) solid pack pumpkin
1/2 c. brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 c. heavy whipping cream
1/3 c. Sugar
1 teaspoon rum extract

1- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
2- Pour into a greased 9X13 baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. Cut gingerbread into 1/2 inch to 1 inch cubes. Set aside.
3- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In  another bowl, beat the cream until it begins to thicken. Add sugar and extract; beat until stiff peaks begin to form.
4- Set aside1/4 c. gingerbread cubes. In a 4 quart trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over the top. Cover and refrigerate for at least 1 hour before serving so the flavors have time to blend. Enjoy!


Ashlee, The Culinary Queen

Sunday, September 25, 2011

Ham & Cheese Crescent Roll

Life has been crazy around the Queen's Home! With school starting, baseball practices and games, homework and the responsibilities of life, blogging has truly gone on the "back burner." With all that has been going on here at the Frisbey Household, I have needed simple and I. mean. simple. recipes to cook at night. I came across this little gem of a recipe on Pinterest the other day! After making them, I think that these rolls could somewhat resemble the microwaveable "HOT POCKETS" that you find in the frozen food section. However, these little Ham and Cheese Crescent rolls TASTE SO MUCH BETTER and ARE SIMPLE AND EASY TO MAKE!

Delicious and Easy are my middle name.... 

I promise the Queen doth deliver. 

Give this recipe a try. You won't be disappointed; especially when you need something quick and easy to make for dinner. Plus, they can be versatile. Use what deli meat you have on hand and your favorite cheese. If you are looking for a more vegetarian version, add onions and basil! Delish!
 Hope you enjoy this quick and easy recipe for a light lunch or dinner!

Ham and Cheese Crescent Rolls

18 slices of Deli Ham
1 package of crescent rolls (6)
6 Slices of Cheddar cheese

Remove crescent rolls from packaging and separate pieces. Using a rolling pin, roll out each triangle. Place desired toppings on crescent rolls. Roll up and place on cookie sheet. Bake according to the directions on the packaging and enjoy your simple and yummy meal!!


Ashlee, The Culinary Queen

Sunday, August 21, 2011

Chicken Cordon Bleu Pizza

Life has been a little crazy around these parts... note the lack of blogging about food? To let you know in case you were wondering... BOTH my wee ones started school over the course of the past few weeks which would make one think that I would have more time for blogging about said Food but in all actuality has made me more busy and has resulted in my lack of blogging about said Food.  Between Baseball practices for my son, running errands, attending PTA meetings, back to school nights and running the kids to and fro, cooking has been placed on the back burner...literally. However, I recently tried a fabulous pizza recipe that is easy to make on those busy school nights. If you have read my blog before you have become familiar with the fact that we eat a lot of homemade pizza around these parts, not only is it kid friendly and adult pleasing but it can be made up in a jiffy and can be paired up with a bagged salad. PERFECTION. I L-O-V-E recipes like this!

This pizza recipe won myself Brownie points with my husband because one of his favorite dishes is Chicken Cordon Bleu; however, making the original dish takes some time and who has time these days, or at least on busy school nights? This Pizza Recipe comes as close to the real deal and makes the HUBBY HAPPY because it tastes like the real deal and makes the kids happy because they are eating pizza. If you are wanting your family to be a HAPPY Campers all around make this delicious pizza tonight. You won't be disappointed. This is one recipe that is mom tested and Hubby and Kid approved.

Chicken Cordon Bleu Pizza
1 Large Chicken Breast
1 egg
Butter for Frying
1/2 c. Dried Breadcrumbs
1/2 c. Shredded Provolone Cheese
1/2 c. Mozzarella Cheese
1/2 c. Alfredo Sauce
1/2 c.  Ham Steak, Diced
1  Homemade or premade Pizza Crust

1. Beat the egg in a small bowl. In a shallow pie dish add the breadcrumbs. Roll the chicken breast in the breadcrumbs, then dip in the egg and then roll in the breadcrumbs again. Heat a medium skillet over medium high heat and melt the butter. Add chicken breast and  fry in the butter on both sides until golden brown and fully cooked. Internal temperatures should be 165 degrees.  Remove from pan, cool and cut into strips.
2. Preheat oven to 425 degrees. Roll out pizza crust onto pizza pan and bake for 7-8 minutes and then top with toppings. If using a premade crust spread alfredo sauce over crust and top with provolone and mozzarella cheeses, chicken and ham. If using a cooked crust return to oven for an additional 10-15 minutes. If using a premade crust bake for 10-15 minutes or until heated through and cheese has melted. Enjoy!


Ashlee, The Culinary Queen

Friday, August 5, 2011

7-up Biscuits

One form of cooking that I quite haven't been able to master around here is making fresh baked bread. My several attempts have been huge FAILS. My bread either turns out hard or doesn't raise. I am wondering if it is a result of getting the yeast to hot or not letting things raise enough. Naturally, I have been trying to find some form of bread recipe that I can make and not feel so bad about my failed baking bread attempts. I get so frustrated because I am a perfectionist and haven't been able to perfect baking bread... unless it is Rhodes Rolls! 
I recently came across a delicious recipe for 7 up biscuits. I was intrigued with the 7 up being an ingredient in the rolls. After reading over the ingredients, I knew that I couldn't screw making these biscuits up. I am so excited now, because I have found my go to recipe when I need to make something to go along with Sunday Dinners, or even to pair up with a yummy hearty soup for winter time. I compare this recipe to tasting a lot like the biscuits  that you would order at KFC. My family loves KFC biscuits and so these were a huge hit. when I made them for the Hubs and the kidelts. So, If you have a hard time making bread like me, then this is sure to become BEST BISCUIT RECIPE EVER at your home!!
7-up Biscuits
2 c. Bisquick Mix
1/2 c. Sour Cream
1/2 c. 7-up
1/4 c. butter

Cut Sour Cream into Biscuit Mix, add 7 up. Makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. Using a biscuit cutter or the top part of a mason jar to cut out biscuits. Melt 1/4 c. butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees until golden brown.  Cooking times vary according to stoves so Keep an eye on the biscuits so they don't burn.


Ashlee, The Culinary Queen

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