October Eats and Sweets / Pumpkin Spice Buddies // Cheeseburger Soup {recipes}


Time is flying!  Here’s to another week of October Eats and Sweets….only one more after this and we are into November…crazy, eh?!  Here are 2 more recipes perfect for any fall day.  Enjoy 🙂
Welp…here is yet another fall-time treat!  This variation of the tradition Muddy Buddy is perfect for any occasion…I just have been snacking on these yummy little snacks while I get caught up on my latest Netflix flick 🙂  They are tasty, but I will throw out there that I still think the original peanut butter/chocolate version will always be my favorite!

Pumpkin Spice Buddies

1 box (13.5 oz) Cinnamon Chex® Cereal
1½ cups white chocolate chips
1 cup dried unsweetened cranberries
1 cup roasted and salted pumpkin seeds
2 teaspoon pumpkin pie spice
½ cup powdered sugar, divided

In a large bowl combine Cinnamon Chex Cereal, cranberries and pumpkin seeds. Set aside.
In a double broiler or microvave carefully melt the white choocolate. Add the pumpkin pie spice until fully incorporated.

Pour the white chocolate mix over the chex cereal and fold it into the cereal, fruit, and seeds are all covered evenly.

Divide the powdered sugar between 2 large bags. Add half of the cereal to each bag. Shake until the powdered sugar fully coats the cereal.

Lay on a baking sheet to dry. Store in airtight container.Recipe Source:  The Recipe Critic

It is my opinion that you can NEVER have too many good soups tucked away in your tried-and-true file.  Soups are so great for weeknights, meals for others, warming you up after a cold day, and are simply comfort foods at their finest.  Not to mention it is a fabulous way to get veggies in those kiddos that would otherwise refuse to eat a veggie otherwise!

This soup turned out super yummy, is definitely filling, and the next time I make this I want to eat it out of a bread bowl…YUM!

Cheeseburger Soup

1 pound ground beef 
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Recipe Source:  The Recipe Critic

Happy October!