sour cream

Cheeseburger Soup

by Heather

in Soups

This is a great way to trick the kids into eating their veggies!  Chocked full of vegetables with a great cheesy, creamy taste!

 

Ingredients:

1 lb ground beef

1 cup chopped onion

1 cup sliced carrots

2 tbsp butter

4 cups diced potatoes

1/2 pkg frozen corn

1/2 pkg frozen peas

1/4 tsp celery salt

1 tsp basil

1/4 tsp parsley

1/4 tsp garlic salt

1/4 cup flour

3 cans chicken broth

1/4 tsp paprika

16 oz Velvetta cheese

1/4 cup sour cream

salt/pepper to taste

 

First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.

Next, add the ground beef to the onions and carrots and cook until no longer pink.

While the meat is cooking, peel and dice the potatoes.

Once the meat has cooked through, drain off any excess fat juices.  Return to the burner and add the basil.  Stir it through.

Next, add the flour and the chicken broth.  Stir well until the flour dissolves.

Now it is time to add the diced potatoes.

Add the frozen vegetables (no need to thaw them beforehand)

Finally, add the rest of the seasonings and stir well.

Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it.  Allow to cook for 30 minutes.  After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.  I like to cut the Velvetta up in smaller blocks to help it melt faster.

Stir to mix.  Make sure the cheese and the sour cream have melted before serving!

Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

Cheeseburger Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 2 tbsp butter
  • 4 cups diced potatoes
  • ½ pkg frozen corn
  • ½ pkg frozen peas
  • ¼ tsp celery salt
  • 1 tsp basil
  • ¼ tsp parsley
  • ¼ tsp garlic salt
  • ¼ cup flour
  • 3 cans chicken broth
  • ¼ tsp paprika
  • 16 oz Velvetta cheese
  • ¼ cup sour cream
  • salt/pepper to taste
Instructions
  1. First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.
  2. Next, add the ground beef to the onions and carrots and cook until no longer pink.
  3. While the meat is cooking, peel and dice the potatoes.
  4. Once the meat has cooked through, drain off any excess fat juices. Return to the burner and add the basil. Stir it through.
  5. Next, add the flour and the chicken broth. Stir well until the flour dissolves.
  6. Now it is time to add the diced potatoes.
  7. Add the frozen vegetables (no need to thaw them beforehand)
  8. Finally, add the rest of the seasonings and stir well.
  9. Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it. Allow to cook for 30 minutes. After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.
  10. Stir to mix. Make sure the cheese and the sour cream have melted before serving!
  11. Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

 

 

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I could probably eat at least a dozen of these things, although I don’t believe that would be so great for my girlish figure!  These things taste just like the ones Red Lobster serves and they are so simple to make!

 

Ingredients:

2 cups Bisquick

2/3 cup milk

1/2 cup shredded cheddar cheese

1 tsp garlic salt

1 tsp parsley

1/4 cup butter – melted

1/4 cup sour cream

 

First, preheat the oven to 400 degrees.  In a large bowl, add the milk to the Bisquick.

Then add the cheese, butter, sour cream and seasonings.

Mix well – it will be a thick, gooey mixture.

Spray cooking spray on a cookie sheet and spoon out small golf-ball sized balls of the dough mixture.

Bake for 10 minutes.  Remove from the oven and use a basting brush to brush on some melted butter to the top of the biscuits.

Eat them while they’re hot!

IF you have any of these yummy biscuits left, you can store them in resealable plastic bags and pop them in the freezer!

 

Cheddar Bay Biscuits...Just like Red Lobster!
Author:
Recipe type: Bread
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups Bisquick
  • ⅔ cup milk
  • ½ cup shredded cheddar cheese
  • 1 tsp garlic salt
  • 1 tsp parsley
  • ¼ cup butter - melted
  • ¼ cup sour cream
Instructions
  1. First, preheat the oven to 400 degrees. In a large bowl, add the milk to the Bisquick.
  2. Then add the cheese, butter, sour cream and seasonings.
  3. Mix well - it will be a thick, gooey mixture.
  4. Spray cooking spray on a cookie sheet and spoon out small golf-ball sized balls of the dough mixture.
  5. Bake for 10 minutes. Remove from the oven and use a basting brush to brush on some melted butter to the top of the biscuits.
  6. IF you have any of these yummy biscuits left, you can store them in resealable plastic bags and pop them in the freezer!

 

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We have wild blackberry bushes growing in our backyard, and every summer my boys love to help me pick all the fresh berries!  I end up with loads of these berries by the end of the season.  I freeze most to be used later in the year, but I could resist baking this yummy desert with the plump berries!

 

Ingredients:

1 cup butter – melted

3 cups sugar

6 egg whites

1 cup sour cream

1/4 tsp baking soda

3 cups all purpose flour

1 tsp vanilla

1 1/2 cups blackberries

 

First, preheat oven to 350 degrees.  Next, in a large bowl cream the butter, sugar and egg whites together.

In a separate smaller bowl, mix the sour cream and the baking soda together.

Add half of the flour to the butter mixture and begin to stir it in.  Once it begins to mix, add half of the sour cream mixture.  After mixing that in, add the rest of the flour and the rest of the sour cream.  Mix well until all blended.

Add the vanilla and mix in *(make sure you chose a big enough bowl to start with…I didn’t realize the bowl I grabbed was my smaller one and ended up having to switch it over to something larger!)

Last but not least, slowly fold in the blackberries.

Spray a large bundt pan with cooking spray and pour the cake mixture into the pan.

Bake at 350 degrees for 60-70 minutes – make sure to check for doneness with a toothpick.  Once removed from the oven, flip the bundt pan over to cool.  Slide out the cake and enjoy!

Slice the cake in half and wrap with clear plastic wrap and then foil.  Place in the freezer to keep for a yummy dessert another day!

 

Blackberry Sour Cream Pound Cake
Author:
Recipe type: Dessert
Serves: 15
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup butter - melted
  • 3 cups sugar
  • 6 egg whites
  • 1 cup sour cream
  • ¼ tsp baking soda
  • 3 cups all purpose flour
  • 1 tsp vanilla
  • 1½ cups blackberries
Instructions
  1. First, preheat oven to 350 degrees.  Next, in a large bowl cream the butter, sugar and egg whites together.
  2. In a separate smaller bowl, mix the sour cream and the baking soda together.
  3. Add half of the flour to the butter mixture and begin to stir it in.  Once it begins to mix, add half of the sour cream mixture.  After mixing that in, add the rest of the flour and the rest of the sour cream.  Mix well until all blended.
  4. Add the vanilla and mix in
  5. Last but not least, slowly fold in the blackberries.
  6. Spray a large bundt pan with cooking spray and pour the cake mixture into the pan.
  7. Bake at 350 degrees for 60-70 minutes - make sure to check for doneness with a toothpick.  Once removed from the oven, flip the bundt pan over to cool.  Slide out the cake and enjoy!
  8. Slice the cake in half and wrap with clear plastic wrap and then foil.  Place in the freezer to keep for a yummy dessert another day!

 

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Scones are individual light quick breads that are best eaten on the day of baking, and are traditionally served buttered or with cream.  On my quest to find more uses for my organic lavender seeds, I stumbled across a simple recipe for scones that when paired with a honey lavender butter, has an amazing result!  The dough for the scones is very simple (and the flavoring can be changed to make other recipes by adding fruit or different herbs):

1 1/2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/4 cup sugar

1 cup sour cream

1 tsp dried lavender seeds

First, preheat your oven to 450 degrees.  Next, mix all of the ingredients together with a fork.  It will be a very sticky, wet dough.  Flour a flat surface, wet your hands and pick up the mixture.  Knead it together on the floured surface to mix all of the ingredients and create a work-able dough.

Next, place the dough ball on a baking sheet that has been sprayed with cooking spray.  Wet your hands once more, and then use them to shape the dough into a circle that is about 1/2  to 3/4 of an inch thick.  Just before baking, wet a spatula and use it to cut the dough into 4 triangles.

Bake the scones for 10-15 minutes or until they have turned a golden brown color.  While baking, you will need three additional ingredients to make the Honey Lavender Butter:

1/2 stick of butter

2 tsp dried lavender seeds

2 tsp honey

Partially melt the butter in the bowl in the microwave.  Mix the honey and lavender with the butter and place the bowl in the refrigerator to resolidify while the scones finish baking.  Pull the scones out of the oven and serve hot with the butter.

This recipe is super easy to double if you needed more than four servings, say for a brunch you may be hosting.  But as I said earlier, scones should be eaten the day of baking for best quality, or frozen right after baking to help keep their freshness!

 

Lavender Scones with Honey Lavender Butter
Author:
Recipe type: Bread
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
Scones
  • 1½ cups all purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup sugar
  • 1 cup sour cream
  • 1 tsp dried lavender seeds
Honey Lavender Butter
  • ½ stick of butter
  • 2 tsp dried lavender seeds
  • 2 tsp honey
Instructions
  1. First, preheat your oven to 450 degrees. Next, mix all of the ingredients together with a fork. It will be a very sticky, wet dough. Flour a flat surface, wet your hands and pick up the mixture. Knead it together on the floured surface to mix all of the ingredients and create a work-able dough.
  2. Next, place the dough ball on a baking sheet that has been sprayed with cooking spray. Wet your hands once more, and then use them to shape the dough into a circle that is about ½ to ¾ of an inch thick. Just before baking, wet a spatula and use it to cut the dough into 4 triangles.
  3. Bake the scones for 10-15 minutes or until they have turned a golden brown color. While baking, you will need to assemble the three additional ingredients to make the Honey Lavender Butter.
  4. Partially melt the butter in the bowl in the microwave. Mix the honey and lavender with the butter and place the bowl in the refrigerator to resolidify while the scones finish baking. Pull the scones out of the oven and serve hot with the butter.
  5. This recipe is super easy to double if you needed more than four servings, say for a brunch you may be hosting. But as I said earlier, scones should be eaten the day of baking for best quality, or frozen right after baking to help keep their freshness!

 

 

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7 Layer Dip

Everyone loves a great dip!  Don’t let the “7 layer” portion of the title scare you off, this one is super easy to make and has a bunch of flavors that work great together!  Getting started…the first thing you will need to do is collect all of the ingredients: 1 1/2 pounds of ground beef […]

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