Cheeseburger Soup Recipe

Yield 6 to 8 Servings

 

1 pound lean ground beef

1 small onion – chopped

2 carrots – shredded

1 rib celery – diced

4 tablespoons butter – divided

3 cups chicken broth

3 cups small diced potatoes

1/4 cup flour

8 ounces processed American cheese (Velveeta) – cubed

1½ cups milk

Salt and pepper to taste

¼ cup sour cream

 

In a 4-quart or larger pan, brown the ground beef. Remove excess fat from pan. Remove ground beef from pan and set aside. In the same pan, sauté the onion, carrots, and celery in

1 tablespoon of butter until vegetables are tender, about 5 minutes. Add broth, potatoes and cooked ground beef and bring to a boil. Reduce heat, cover and simmer for 5 to 10 minutes or until potatoes are tender.

 

Meanwhile, in a small skillet, melt remaining butter. Add flour and cook and stir, over medium heat, for 3 to 5 minutes or until bubbly. Add to soup while gently stirring and continue to cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat; blend in sour cream.

 

Cook’s Tip: You will find as you cook this you will adjust the amounts of broth and cheese for your own liking. You can also play with the amount of potatoes and meat to make it a more filling soup. If you are going to prepare and not serve this soup immediately, simmer the mixture till the potatoes are almost tender. They will continue to cook and softened while your soup is reheated and waiting to be served.

Zesty Bread & Butter Pickles

Makes 1 quart jar

 

1 English cucumber, sliced 1/8” thick

2 jalapenos (or 1 habanero chile), halved- Optional 

1 sprig of fresh dill

1 cup distilled white vinegar

½ cup sugar

1 Tablespoon kosher salt

1 teaspoon crushed red pepper flakes

½ teaspoon celery salt

½ teaspoon mustard seeds

½ teaspoon ground coriander

¼ teaspoon ground turmeric

 

Pack the cucumber, jalapeno/chile, and dill into a 1-quart heatproof glass jar.  Set aside.

 

In a medium saucepan, combine vinegar, sugar, salt, and all the other seasonings with ½ cup of water.  Bring to a boil, stirring to dissolve the sugar and salt.  Pour into the jar.  Cover, cool to room temperature, and chill.  Can be made up to 2 weeks ahead; keep chilled.

Warm Chocolate Puddin’ Cake

 

1¼ cups all-purpose flour
1½ cups granulated sugar, divided
1/2 cup unsweetened cocoa powder, divided
2 teaspoons baking powder
3 tablespoons butter or margarine, melted
1½ teaspoons vanilla, divided

3/4 cup milk

1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1¾ cups boiling water

Vanilla ice cream (optional)

Preheat oven to 350°F. Combine flour, 3/4 cup of the granulated sugar, 1/4 cup of the cocoa powder, baking powder and salt in a large bowl.  Add melted butter, milk and 1/2 teaspoon of the vanilla; stir until smooth.  Stir in chocolate chips.   Spread mixture evenly into a 9 x 13 baking dish.

In a separate bowl, whisk together remaining 3/4 cup granulated sugar and 1/4 cup cocoa; gradually stir in boiling water and remaining 1 teaspoon vanilla. Carefully pour mixture evenly over the top of the batter in baking dish.

Bake 25-35 minutes or until a knife inserted half way down into the center of the cake comes out clean. Cool 5 -10 minutes.  Serve warm with vanilla ice cream if desired.  There will be a layer of warm pudding under the top cake layer.

Baker's Note: You may use chopped up baking chocolate instead of chips if desired.

Grandma Zelma’s Apple Spice Cake

 

3 tablespoon butter, softened

1 cup sugar

1 egg, beaten

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 teaspoon baking soda

1 cup flour

2 cups diced Granny Smith apples

1 teaspoon vanilla

 

Preheat oven to 350ºF.  Cream together the butter and sugar.  Add egg and mix well.  Sift dry ingredients together.  Add dry ingredients, diced apples and vanilla to the sugar/butter mixture.  Stir gently until just mixed.  Pour into greased 8” or 9” square or round baking dish and bake for 40 to 45 minutes, until cake tester or toothpick inserted in the middle comes out clean. It will be darkish colored.

This is my Great Grandmother's (Zelma) Cake recipe.  I remember eating way too many in the backseat on the drive home from her house.  She packed them in an ice cream container she had reused, you know the kind with the handle and snap on lid.  With wax paper in between.  I can remember that... but not the 1 thing I walked into a room to get.  Funny how food can touch your senses and memory like that.  Grandma is no longer with us, but that memory is clear as day in my memories.  I hope you enjoy this recipe as much as my family and I do.  

Doggie Delight Biscuits

1/2 cup dry milk

1 egg
1 teaspoon parsley, fresh minced or dried
6 tablespoons oil
2 teaspoons honey (optional)

5 ounces pureed cooked meat

1/4 cup finely shredded carrots

1/2 cup beef broth

1/2 cup rye flour
1/2 cup wheat germ

1½ cups whole wheat flour

For the Glaze: 1 egg, 2 tablespoons beef broth

 

Preheat oven to 325°F.   In a large bowl, combine the dry milk, egg, parsley, oil, honey, baby food, carrots and ½ cup of the broth. Gradually blend flour together, mix in the flours to the mixture.   Add additional wheat flour if needed to form stiff dough.  Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/2-inch thick. Using bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch apart. Gather up the scraps, roll out again, and cut additional biscuits.   Bake for 30 minutes. Whisk together the egg and remaining broth for the glaze. Brush biscuits with the glaze on both sides. Return to oven and bake for an additional 30 minutes. Let cool overnight.   Recipe makes several dozen small bones that freeze well. Or about 2 dozen large bones, depending on the size of cookie cutter you use.  

 

Easy Meaty Dog Biscuits

2¾ c. whole wheat flour

1/2 c. powdered milk

1/2 tsp salt

1 egg

6 tbsp vegetable oil

8-10 tbsp broth

2 jars of strained baby food meat* (beef, chicken or lamb)  * Be sure to look for baby food with no onions in the ingredients list!

 

Preheat your oven to 350°F.  In a mixing bowl, mix all of the ingredients.  Knead the dough for about 3 minutes on a lightly floured surface.  Roll it out until it’s about a ½” thick.  Use a cookie cutter or pizza cutter to cut the dough into the desired shape and size.  Bake the biscuits for 20-25 minutes on an ungreased cookie sheet.  Makes about 24 biscuits.

 

Peanut Butter Puppy Poppers

2 cups whole-wheat flour

1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

 

Preheat oven to 375ºF. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to ¼” to ½” thickness and use a cookie cutter to cut out shapes. Bake for 16-18 minutes depending on size on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container.

Just a reminder homemade treats have a shorter shelf life.  Consider using  a dehydrator, or freezing them for a longer freshness.

Bo & Lori Adoption Day 12/18/19

Button Sugar Cookies

 

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

2 eggs

1 tsp. vanilla extract

½ tsp. almond extract

2¼ cups all-purpose flour

1½ tsp. baking powder

 

In a large mixing bowl, cream the butter and the sugar together.  Beat in eggs and extracts until fluffy.  In a small mixing bowl, combine the flour and baking powder.  Slowly combine into creamed sugar mixture.  Wrap dough in plastic wrap and refrigerate 6 to 8 hours.

 

Preheat the oven to 375˚F.  On a lightly floured surface, roll the dough to ¼-inch thickness.  Cut out cookies using a 3-inch round cookie cutter.  Transfer cookies to ungreased baking sheets.  Bake 10-12 minutes or until barely lightly browned around the edges.  While the cookies are still warm out of the oven; use a small drinking glass (or glass spice jar perhaps) with a 2½-inch round bottom to indent centers of cookies.  Use a plastic drinking straw to cut four small holes in the center of each cookie to resemble holes for thread.  Remove cookies from pans and cool completely on wire racks.  Store the cookies in an airtight container.

 

Makes about 2½ dozen cookies.

 

Note: You may need to cut/trim straw as you work to give it a clean edge.  Make whatever size cookies you like, just find the right size glass item to indent the inner circle and a jumbo or mini straw works great too for the thread holes.

© 2020 Lori's Kitchen Store, Ltd.

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