Loaded Broccoli Cheese and Bacon Soup

3 c chicken broth

1 c peeled and diced carrots

1 c diced celery

3 c peeled and chopped potatoes

1/2 c finely chopped onion

4-5 c chopped fresh broccoli

6-8 slices bacon, chopped

4 Tbs butter

1/3 c flour

3 c milk

4 c shredded sharp cheddar cheese

1 tsp salt

1/2 tsp pepper

1 tsp dried mustard

In a 6-quart or larger pot, add the chicken broth, carrots, celery, potatoes and onion.  Bring the mixture to a boil, reduce the heat, cover, and simmer for 10 minutes until the vegetables begin to soften.  They'll continue cooking, so they don't need to be perfect yet.

Add the broccoli.  Cover and simmer for 8-10 minutes.

In a separate, medium saucepan over medium heat, sauté the bacon until golden and crisp.  Remove the bacon to a paper towel-line plate.  Drain the grease and return the pot to the stove.  

Add the butter and melt over medium heat.  Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly.  Slowly pour in the milk, whisking constantly, and cook until the mixture is bubbling and slightly thickened, 5-7 minutes.

Add the cheese a handful at a time, stirring until melted before adding more cheese.  Whisk in the salt, pepper, and mustard.

Pour the cheese sauce into the pot with the vegetables and stir to combine.  Heat until gently bubbling and warmed through.

Stir in the reserved bacon and add additional salt and pepper to taste, if needed.  Add additional milk or broth to thin the soup, if needed.  The soup will continue to thicken as it cools.

From Mel's Kitchen Cafe

Brownie Peppermint Bark Pudding Trifle

Brownie Layer:

1 9 x 13 pan of brownies, cooled and chilled (this will make them easier to cut)

White Chocolate Pudding Layer:

4 c prepared white chocolate pudding (either store bought or homemade), chilled

Peppermint Cheesecake Layer:

12 oz. cream cheese, softened

3/4 c granulated sugar

1 1/4 c heavy whipping cream

1/4 to 1/3 c crushed mint candy canes or peppermints

1 tsp peppermint extract

Whipped Cream Layer:

1 1/2  c heavy whipping cream

1/4 c powdered sugar

1/4 to 1/3 c crushed mint candy canes or peppermints

Hot fudge sauce (optional)

Make sure the brownies and pudding have been prepared and chilled.

For the peppermint Cheesecake layer: in the bowl of a stand mixer fitted with the paddle attachment, whip the softened cream cheese and sugar together until smooth, 1 to 2 minutes.  Add the heavy cream, crushed peppermints, and peppermint extract.  Mix on low speed to combine and then increase the speed to medium and continue mixing until the mixture is thick and creamy, 2 to 3 minutes (or longer, if needed).  Scrape down the sides of the bowl as needed.

Cut the brownies into 1/2-inch cubes.

To assemble, spread half of the brownie cubes in a trifle dish or a 9x13 pan.  Spoon half the pudding over the brownies and spread into a somewhat even layer (this doesn't have to be perfect).  Spoon half of the peppermint Cheesecake layer over the pudding and spread evenly.  Repeat all those layers again: brownies, pudding, peppermint Cheesecake.

For the sweetened whipped cream, in the same bowl as the peppermint cheesecake (no need to wash!!!), mix the cream, powdered sugar on medium speed until soft peaks form, 3 to 4 minutes.  Scrape down the sides of the bowl as needed.  Spread the sweetened whipped cream over the top of the dessert and sprinkle with crushed candy canes.  

Refrigerate for at least one hour or up to 8 hours.  Served chilled with lightly warmed hot fudge sauce drizzled over the top.

From Mel's Kitchen Cafe

Pie Crust

1 1/4 c flour

1/4 tsp salt

1/2 c butter, diced, then chilled (or just freeze it ahead of time)

1/4 c ice cold water (or as needed)

Combine flour and salt in a large bowl.  Use a pastry blender to cut in the chilled, diced butter until mixture resembles coarse crumbs.

Add 1 Tbs cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 c water.

Shape the dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.

Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed.

Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish.  Press dough evenly into the bottom and sides of the dish.  Trim any excess dough and flute the edges.

Blind-bake or fill and bake as directed in your pie recipe.  

From allrecipes.com

Stuffed Shells

24 jumbo pasta shells (about 8 oz.)

1/2 Tbs cooking oil

1/2 lb ground beef

1/2 yellow onion, diced

3 cloves garlic, minced

24 oz. marinara sauce

2 Tbs tomato paste

1 tsp Italian seasonings

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

1.5 c shredded mozzarella

Cheese filling:

15 oz. whole milk ricotta cheese

1 cup shredded mozzarella

1/2 grated Parmesan

1/4 c fresh chopped parsley

1/4 tsp salt

1/4 tsp pepper

1 large egg

Preheat oven to 350℉.  Bring a large pot of salted water to a boil, then add the jumbo shells.  Cook the shells just until they're al dente, making sure not to overcook them.  (The longer they're cooked, the more likely they are to tear when you stuff them.)  Drain the shells in a colander and rinse briefly with cold water and set aside.

Heat a large skillet over medium heat and add the cooking oil.  Brown the hamburger and drain any excess fat.  Then add the onions and garlic and sauté over medium heat until the onion is translucent.  Add the marinara sauce, tomato paste and seasonings, stir to combine.  Reduce heat to medium-low and allow sauce to simmer, 3-5 minutes.  

While the sauce is simmering, mix together your cheese filling in a medium bowl.  

Layer half of the beef sauce in a casserole dish.  Then stuff each shell with about 1-2 Tbs of the cheese mixture and place in the casserole dish.  Pour remaining beef sauce over the shells, and then sprinkle with 1.5 cups of mozzarella cheese evenly over the top.  

Loosely place some tented aluminum foil over the casserole dish and bake for 25 minutes.  Remove the foil and bake for 5-10 more minutes, or until the sauce is bubbling around the edges.

From Budget Bytes

Pumpkin Pancakes

Pancakes

3/4 c flour

3/4 c whole wheat flour

1/4 c brown sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ground cloves

3/4 tsp ground ginger

1 1/2 c buttermilk

1 1/2 tsp vanilla extract

2 Tbs canola oil

2 eggs

2/3 c pumpkin puree

Cream Cheese Whipped Cream
4 oz. cream cheese

1/4 c powdered sugar

1 tsp vanilla extract

1/2 c whipping cream, whipped until medium peaks form

maple syrup for drizzling

Prepare whipped cream by beating cream cheese, powdered sugar, and vanilla until smooth and creamy.  Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.  Add the rest of the whipped cream and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl whisk together the buttermilk, vanilla, oil, eggs, and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 c batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.

Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.

From Our Best Bites

 

Chocolate Peanut Butter Chip Cookies

1 c butter, softened to room temperature

3/4 c sugar (159 g)

3/4 g packed light brown sugar (159 g)

2 large eggs

2 tsp vanilla extract

2 1/4 c flour (320 g)

2/3 c natural unsweetened cocoa (57 g) (not special dark, or see original recipe for notes)

1 tsp baking soda

1/2 tsp salt

10 oz. bag peanut butter chips

Preheat oven to 350℉.  Line two large baking sheets with parchment paper, lightly grease and set aside.

In a large mixing bowl using the paddle attachment, cream together the butter and sugars until light and creamy, 1-2 minutes.

Add the eggs and vanilla and mix until well combined.  Scrape down the sides of the bowl as needed. 

In a separate bowl, whisk or sift together the flour, cocoa powder, baking soda, and salt (sifting it will get rid of those cocoa lumps).  Add the dry ingredients to the wet ones and mix until combined and no dry streaks remain.  Add the peanut butter chips and mix until combined.

Scoop the cookie dough into 2-Tbs portions and roll into balls.  Place several inches apart on the prepared baking sheets.  Bake for 10-11 minutes until the cookies are just set around the edges and slightly crackly on top.  Don't overbake!  Let the cookies rest on the baking sheets for a couple of minutes before moving to a wire rack to cool completely.

From Mel's Kitchen Cafe

Olive Oil Cake

3/4 c sugar (160 g)

2 large eggs, room temperature

1 Tbs fresh lemon zest

2/3 c extra virgin olive oil (135 g)

1/2 c sour cream (or plain Greek yogurt), room temperature (113 g)

1/4 c milk (not skim), room temperature (62 g)

2 Tbs fresh lemon juice

1 1/3 c flour (190 g)

3/4 tsp baking powder

1/4 tsp salt

Optional:

Powdered sugar, for dusting; berries to look pretty, whipped cream because it's fun

Preheat oven to 350℉, line the bottom of a 9-inch round cake pan with parchment, lightly grease bottom and sides, set aside.

In a large mixing bowl, add sugar, eggs, lemon zest and beat with an electric mixer until thick and light in color, 2-3 minutes (don't skimp on the time!).  Add olive oil, sour cream, milk, and lemon juice.  Mix until well combined.  Add the flour, baking powder, and salt.  Mix until the batter is combined and no dry streaks remain.

Spread the batter evenly in the prepared pan.  Bake for 25-30 minutes until the top of the cake springs back lightly to the touch and a toothpick comes out clean.  Let the cake cool in the pan for 5-7 minutes before turning out onto a cooling rack or (non-plastic) serving plate.  Let cool completely.

Dust the top of the cake lightly with powdered sugar right before serving.

From Mel's Kitchen Cafe