This Cheeseburger Soup is thick, hearty and loaded with ground beef, potatoes, veggies and plenty of cheese! Make it on the stovetop or in the slow cooker.

It is just such an amazing combination, and one that warms you right through when it’s cold outside (though fingers crossed it’s a while before we’re building snowmen!).

But, I’ll be honest — I’m not always the best at planning meals ahead and being prepared and all that.

This comes as a shock even to me, who is an obsessive planner in pretty much every area of life, but just can’t always get my Cheeseburger Soup in the slow cooker in the morning.

For that reason, here we are with a simple stovetop Cheeseburger Soup — a meal that comes together in about 30 minutes, provided you aren’t chopping vegetables with a toddler on your hip.

Enjoy!

How to make Cheeseburger Soup:

1. Brown your ground beef and onions in a large dutch oven or soup pot.
2. Add your spices — adding dried spices to a hot dry pan helps to liven up the flavor after being stored for so long.
3. Add your vegetables and broth, cover and simmer until tender.
4. Add your dairy at the end so it doesn’t curdle — cream and corn starch to make it thick and creamy, and cheese for that awesome cheeseburger flavor.
5. Top it — choose your favorite cheeseburger toppings or add shredded cheese and green onions.

How to make Crockpot Cheeseburger Soup:

You will need to brown your ground beef before adding it to the slow cooker, but then everything except for the dairy and thickeners can technically just be thrown in and cooked until down — I would give it about 8 hours on low.

Ways to lighten up this soup recipe:

• If you need to, you can swap the potatoes for cauliflower
• Substitute regular cheese for low fat cheese
• Add in extra veggies of your choosing
• Use extra lean ground beef or even ground turkey (though there isn’t a big difference in calories between the two)
• Use low fat milk

source: thereciperebel

I’ll bet you never knew there was so much fun in a box of Ritz crackers! These buttery and salty crackers have a divine texture that makes for some of the best little snacks, treats and appetizers.

The easiest 4-ingredient snack, appetizer or lunch for the kids! Easily change them to your tastes. Less than 10 minutes start to finish!

I’m not really a cracker person.

I think maybe it’s because I’m not really a cheese person. Apparently they go really well together.

I like cheese when it’s stirred into something, or melted on top of something, but I don’t like cold cheese. Anyone else with me? I don’t know what it is about cold cheese.

But heck, on a pizza, or lasagna? Load it up. The more the better.

No, that's not corn on the cob. Yes, that's actually candy corn. This crazy treat is made of edible sugar cookie dough so that anyone crazy enough can take bit right into the center. Candy corn fanatics will absolutely love it. Corn on the cob lovers might just hate it. Either way, these candy corn cobs are so adorable and will cause everyone to do a double take!

INGREDIENTS
1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1 tsp. pure vanilla extract
1 c. almond flour
1/4 tsp. kosher salt
2 (20-oz.) bags candy corn

DIRECTIONS
In a large bowl using a hand mixer, beat butter and sugar together, then add vanilla. Add almond flour and salt and beat until combined. Divide dough into 4 equal pieces. On plastic wrap, form each piece into a log. Refrigerate until solid, 2 hours.

When cookie dough is well chilled, push candy corn into cookie dough in rows. Refrigerate until ready to serve, at least 1 hour.

Are you fan of candy corn? :)

Source: delish