After many turkey sandwiches, I’m ready for soup, but not turkey noodle. Cauliflower soup was a big hit with my friends today, and so was the bread. If you’re not a fan of hot foods, you can omit some of the Jalapeño peppers. I simply took out a lot of the veins and seeds. That cooled the hot considerably. I’m not usually a fan of dark chocolate, but I think I’m converted now that I’ve tasted this pie. If you really hate dark chocolate, there’s no cooking police that says you can’t substitute milk chocolate for dark. I’d add a splash of good vanilla if I did that.

It’s such an easy dessert to prepare, make it your way. You’ll always have a last minute dessert to fall back on.

Jalapeño Cheese Bread

1 stick butter at room temperature

1/2 cup mayonnaise

1/4 cup jarred jalapeño peppers, finely minced

6 ounces sharp cheddar, shredded

6 ounces pepper jack, shredded

6 ounces green, finely minced

1 (4 ounce) can diced green chilies

2 scallions, thinly sliced

1 loaf French bread, sliced in half lengthwise

Preheat oven to 325 degrees. Spray a baking sheet with Pam.

Spread each half of bread with butter.

Mix remaining ingredients. Spread over each half.

Bake 20-25 minutes or until golden.

Cauliflower Soup

1/2 stick butter

1 cup chopped onion

1 cup chopped carrot

1 cup diced celery

1 head cauliflower, rough chop

2 tablespoons chopped parsley

3 cups chicken broth

Cook vegetables in butter 15 minutes.

Stir often.

Add broth; cover bring to boil. Reduce heat; simmer until tender.

For the roux:

6 tablespoons all purpose flour

1/2 stick butter

3 cups half and half

Sour cream

In a medium sized heavy saucepan, cook and stir flour and butter until light golden brown.

Add half and half, stir until thickened and smooth. Slowly stir into the vegetable mixture. Simmer about 15 minutes.

Serve with a dollop of sour cream.

Dark Chocolate Cream Pie

1 graham cracker crust, baked and filled

8 ounces cream cheese at room temperature

1/2 cup powdered sugar

1 1/2 cups sweet dark chocolate chips

1/3 cup heavy cream

8 ounces Extra Creamy Cool Whip

In a microwave safe bowl, melt chocolate in cream.

Stir until smooth.

Cream powdered sugar and cream cheese until blended and smooth.

Stir in chocolate mixture until smooth.

On low speed, stir in cool whip.

Spoon into prepared crust. Chill four hours.

Dollop with whipped cream for serving.

Miss Olivia Sipe is the owner of Miss Olivia’s Table in Maryville.

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