Cheeseburger Soup Recipe

TOTAL TIME: Prep: 45 min. Cook: 10 min.

YIELD:8 servings

Ingredients

• 1/2 pound ground beef
• 4 tablespoons butter, divided
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups beef broth
• 1/4 cup all-purpose flour
• 1 package (16 ounces) Velveeta process cheese, cubed
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream

Directions

• 1. In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
• 2. Meanwhile, in a small skillet, melt remaining butter. Add flour and milk; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Recipe Note

Test Kitchen Tips

Save on prep time by using frozen cubed hash brown potatoes in place of fresh.

To prevent soup from curdling, remove from the heat before adding sour cream.

Go all out! Serve in bread bowls with condiment skewers: Try cocktail onions and mini pickles.

Nutritional Facts

1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.

© 2017 RDA Enthusiast Brands, LLC

Knock You Naked Red Velvet Cheesecake!

Ingredients

RED VELVET LAYER
• Butter, for cake pan
• Flour, for cake pan
• 1 box red velvet cake mix, plus ingredients called for on the box
CHEESECAKE LAYER
• 2 8-oz. packages cream cheese, softened
• 2/3 c. sugar
• 2 large eggs
• 1/3 c. sour cream
• 1 tbsp. flour
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt
WHIPPED LAYER
• 2 cups heavy cream
• 4 tbsps powdered sugar
• 2 tsp vanilla

Instructions

Red Velvet cake layer:
1. Preheat oven to 350F
2. flour one springform 9" cake pan.
3. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
4. Bake for 30 to 32 minutes.
5. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
Make the cheesecake layer:
6. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
7. Add eggs, one a time, until combined.
8. Add sour cream, flour, vanilla, and salt and beat until combined.
9. Pour filling into a SEPARATE 9' springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
10. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.
Make whipped frosting:
11. Add all the ingredients to a mixing bowl.
12. Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
13. You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
14. Be careful not to overdo the whisking –
15. Top the Red Velvet cake with the cheesecake layer carefully.
16. Then spread the whipped cream over the top of the cheesecake.
17. Use a decorators pastry tip to create whipped dollops on the edge.
18. Garnish with red velvet cake crumbs and serve.
19. ENJOY!

Creamy Chicken Enchiladas Recipe

TOTAL TIME: Prep: 30 min. Bake: 35 min.YIELD:10 servings

Note: Per reviews, this makes a lot of liquid which causes issues with soggy tortillas when reheating.  Use half the amount.

Note: substitute drained rotel for chilis.

Note: Suggestions to make half of this for two people.  Use and 8x8 pan for halved recipe.  Also many have frozen this successfully.

Note:The cumin was good in them, but it needed some veggies. We added 6 chopped green onions and half the cheese to the chicken mixture and after cooking, topped the enchilladas with fresh diced tomatoes. We also added about 2 cups of sauces to the chicken mixture to get the right consistency. 

Note: per reviewer - I added black beans, corn, fresh cilantro and pico de gallo to the chicken mixture the second time I made it 

Note: per reviewer, mix rice in with chicken.  Also, shred the chicken instead of cubing it.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons water
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups diced cooked chicken
• 20 flour tortillas (6 inches), room temperature
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups (16 ounces) sour cream
• 1 cup milk
• 2 cans (4 ounces each) chopped green chilies
• 2 cups (8 ounces) shredded cheddar cheese

Directions

• 1. In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
• 2. Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
• 3. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

Nutritional Facts

2 each: 651 calories, 38g fat (18g saturated fat), 151mg cholesterol, 1392mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 37g protein.

© 2017 RDA Enthusiast Brands, LLC

Pecan Pie Cheesecake

TOTAL TIME: 5:55

PREP: 0:25

LEVEL: EASY

SERVES: 8

INGREDIENTS

FOR THE CHEESECAKE

• Cooking spray, for pan
• 3 8-oz bars cream cheese, softened
• 1 c. brown sugar
• 3 large eggs
• 1/4 c. sour cream
• 2 tbsp. all-purpose flour
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt

FOR THE CRUST

• 1 sleeve graham crackers, finely crushed
• 5 tbsp. melted butter
• 1/4 c. brown sugar
• pinch of kosher salt

FOR THE PECAN PIE TOPPING

• 4 tbsp. butter
• 1/2 c. brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 c. heavy cream
• 1 3/4 c. whole or chopped pecans
• pinch of kosher salt

DIRECTIONS

1. Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
3. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
4. Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

Chocolate Peanut Butter Poke Cake

Serious peanut butter lovers only.

Total Time: 0:50

Prep: 0:15

Level: Easy

Serves: 8-10 Servings

 

Ingredients

For the Cake

• 1 box devil's food cake, plus ingredients called for on box
• 2 c. peanut butter, melted
• 1 c. chopped Reese's
• 1 c. Reese's pieces

For the peanut butter frosting

• 1 c. peanut butter
• 10 tbsp. unsalted butter, softened to room temperature
• 2 c. powdered sugar
• 2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1-2 tbsp. heavy cream

Directions

1. Bake cake: Preheat oven to 350° and line a 9-x-13” pan with parchment paper. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.
2. Using the back of a wooden spoon, poke holes all over cake. Then pour melted peanut butter over the entire cake, filling the holes. Set aside.
3. Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter. Add powdered sugar, vanilla and salt and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.
4. Spread frosting all over the top of the cake. Top with chopped Reese’s and Reese’s Pieces.

Ultimate Pot Roast Recipe

When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen

TOTAL TIME: Prep: 55 min. Bake: 2 hours YIELD:8 servings

Ingredients

• 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
• 2 teaspoons pepper
• 2 teaspoons salt, divided
• 2 tablespoons canola oil
• 2 medium onions, cut into 1-inch pieces
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup dry red wine or reduced-sodium beef broth
• 2 cups reduced-sodium beef broth
• 1 pound small red potatoes, quartered
• 4 medium parsnips, peeled and cut into 2-inch pieces
• 6 medium carrots, cut into 2-inch pieces
• 1 tablespoon red wine vinegar
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

Directions

• 1. Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
• 2. Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.
• 3. Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.
• 4. Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
• 5. Remove string from roast. Serve with vegetables and sauce. Yield: 8 servings.

Nutritional Facts

3 ounces cooked beef with 1 cup vegetables and 3 tablespoons sauce: 459 calories, 20g fat (7g saturated fat), 112mg cholesterol, 824mg sodium, 32g carbohydrate (8g sugars, 6g fiber), 37g protein.

© 2017 RDA Enthusiast Brands, LLC

Oriental Coleslaw

Uncooked ramen noodles, almonds and sunflower seeds add crunch to this side salad. Quick to prepare and easy to tote, it's an obvious choice for potlucks and camping.

 Ingredients

• 1 16 - ounce package shredded cabbage with carrot (coleslaw mix)
• 4 green onions, thinly sliced
• 1 3 - ounce package chicken-flavored ramen noodles, broken up
• 1/2-3/4 cup slivered almonds, toasted
• 1/2-3/4 cup sunflower nuts
• 1/2 cup salad oil
• 1/3 cup vinegar
• 1 tablespoon sugar
• 1/8 teaspoon ground black pepper
• Sliced green onion (optional)
• 
  
• Makes 12 servings

Directions

1. Combine coleslaw mix, green onions, ramen noodles (set aside seasoning packet for the dressing), almonds, and sunflower nuts in a salad bowl. Chill, covered, until serving time, up to 1 hour.
2. For dressing: In a screw-top jar, combine oil, vinegar, sugar, pepper and seasoning from the package of noodles. Cover and shake. Chill until serving time.
3. Before serving, shake dressing; pour over salad and toss to coat. If you like, garnish salad with additional sliced green onion.

Nutrition Facts

(Oriental Coleslaw)
Servings Per Recipe 12, fiber (g) 2, sodium (mg) 136, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 37, pro. (g) 4, Potassium (mg) 160, sugar (g) 3, vit. C (mg) 14, vit. A (IU) 874, iron (mg) 1, Fat, total (g) 16, Riboflavin (mg) 0, cal. (kcal) 192, Thiamin (mg) 0, sat. fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 0, Niacin (mg) 1, Trans fatty acid (g) 0, carb. (g) 10, Folate (µg) 34