Zupa's Wisconsin Cauliflower Soup

2 tablespoons margarine or butter
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 shredded 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.

Courtesy of: Just Cook Already

Peach Crisp

Ingredients:
4 - 5 cups of fresh
or canned peaches
1/2 tsp. cinammon
2 -3 Tblsps. sugar
3 Tblsps. Flour
1 cup flour
1 cup oats
1 cup brown sugar
1 cup cold butter

Instructions:
Slice peaches into a 9x13 glass pan. In a small bowl mix 3 Tblsps. flour, 2-3 Tblsps. sugar*, 1/2 tsp.cinammon.
Pour this into the pan of peaches and mix.

Next, in a large bowl mix the 1 cup of flour, oats and brown sugar. Then, slice cold butter into bowl and cut in with a fork. Trying not to get the butter too warm as that will make more of a dough. We want it to crumble. Spread over the peaches.

Place in oven uncovered for about 45 minutes at 350 degrees. Or until golden brown. Cool for 30 minutes.

Serve with ice cream. This is an old family favorite.
We hope your family enjoys it as well!

Courtesy of: www.texasrollingpins.com