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