Simple Creamy Cheeseburger Soup is a soup that the whole family will love! It’s the classic all-American cheeseburger in soup form. This simple recipe is fool-proof and easy to follow so you will have more time to spend with your family outside of the kitchen.
Easy Homemade Dinner Rolls
Easy Homemade Rolls are soft and fluffy. The smell that will fill your home as these rolls bake is amazing. There is no reason to be intimidated by bread making because this recipe is as easy as they get.
Argentine Empanadas
Argentine Empanadas have always been my favorite. My mom is from Argentina and her homemade empanadas are amazing! The simple dough recipe results in a buttery, flaky crust and the beef filling is beyond delicious.
While my siblings and I were growing up, you better believe that there was never any leftovers when we had empanadas for dinner. She usually made them a couple different ways. She made a few with raisins in the meat mixture. Most of my family didn’t like the raisins so she only made a few. Then she would make some with green olives in the meat mixture and some with black olives in the meat mixture. She would bake a batch and fry a batch.
I will admit that my favorite way to eat Argentine Empanadas is fried, but they are still really good when they are baked. The great thing about this recipe is that the empanadas are not dry when they are baked. They are still juicy and flavorful with a delicious flaky crust.
This dough is so yummy and flaky. Some people get intimidated by making the dough from scratch or think that a lot of time is being saved by using the pre-made discs. I promise that making the dough is very simple and it really doesn’t take that long to make. And it tastes a hundred times better than the per-made discs.
One important trick to the perfect flaky dough is letting the dough chill in the fridge. I have made the dough the night before. Just keep it in the fridge until you are ready to make the empanadas.
There are many different variations for empanadas depending on where you live in Argentina. Many of the Central and South American counties make different variations of empanadas as well. I am pretty confident in saying that I have never had an empanada that I didn’t like. In fact, just thinking about them is making my mouth water!
With love from my kitchen to yours,
Carrie
Argentine Empanadas
Dough:
1 cup of water
3/4 cup of butter
2 3/4 cup of flour
2 tsp. of salt
1 tsp. of paprika
Instructions
1. Heat the water and butter in a saucepan over medium-high heat until butter is melted.
2. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center of the flour.
3. Pour a little of the hot liquid in the well and mix. Pour the remaining liquid over the dough and mix well. Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours.
Meat Filling:
1 lb. of lean ground beef
1/2 cup of green onions, chopped
1 cup of black olives or green olives, chopped
1 cup of raisins (optional)
3 hard boiled eggs, chopped
1 tsp. of salt
1 tsp. of cumin
1/2 tsp. of paprika
1/2 tsp. of garlic powder
Instructions
1. In a pan over medium-high heat, brown the ground beef.
2. Stir the remaining ingredients into the ground beef.
Empanada Assembly;
1. Remove the chilled dough from the fridge and divide evenly into 12 sections. Roll into golf sized balls.
2. Roll each dough ball into a 5 inch circle.
3. Add 2 tbsp. of meat filling into the center of each circle.
4. Fold half of the dough over the meat filling and press down the edges.
5. To seal the edges, twist a 1/2 inch section at a time of the dough and press down with your finger. Continue all the way around the empanada. You can also seal the edges by pressing a fork around the edge of the empanada.
6. Place the empanadas 1 inch apart on a baking sheet sprayed with cooking spray. Place in the fridge for 30 minutes.
Baked Empanadas:
Remove the chilled empanadas from the fridge and bake in oven at 400 degrees for 20 to 25 minutes or until the empanadas are a light golden brown.
Fried Empanadas:
Fill a deep saucepan with canola oil to a 2 1/2 inch depth. Heat the oil over medium-high until hot but not smoking. Fry the empanadas until light golden brown and crispy turning over once. Place the cooked empanadas on a paper towel lined plate to drain the oil.
* Be very careful while frying the empanadas. The oil will get very hot and can cause severe burns or even a fire. Make sure to keep children away from the stove. The oil can splatter and burn them.
The empanada dough recipe is adapted from userealbutter.com.
This recipe was originally posted on March 3, 2015.
Here are a few other recipes you might like.
Pressure Cooker Dulce De Leche
Ultimate Homemade Chocolate Cake
Ultimate Homemade Chocolate Cake is the best chocolate cake you will ever eat! I can’t get over how moist, fluffy, and fudgy it is. It tastes even better the day the next day. The chocolate frosting is creamy and silky smooth and is the perfect match for this chocolate cake.
Loaded Baked Potato Soup
This Loaded Baked Potato Soup will rock your world! Just like the name says, it is loaded with flavor. It tastes just like a velvety soft baked potato with all the fixings. The soup is smooth and creamy with delicious chunks of potato, bacon, and green onions. The smooth, cheesy texture will leave your mouth watering and begging for more.
Stuffed Potato Footballs
Stuffed Potato Footballs are simply a must while watching the big game! You won’t find a better appetizer to help you root for your favorite team than these flavorful little spuds! Between the crispy skin and the cheesy bacon filling, I hear nothing but cheers from my kids when I make these Potato Stuffed Footballs.
Mint Chocolate Cake Roll
Mint Chocolate Cake Roll is what dreams are made of! At least my dreams are anyways. I am a sucker for a rich, moist, chocolate cake. I hate to admit it, but I think about chocolate cake daily and this Mint Chocolate Cake Roll is just as amazing as it sounds
This moist chocolate cake is first filled with a smooth mint chocolate ganache and then a fluffy mint chocolate mousse. The cake is rolled up and then covered in more mint chocolate ganache. It case you were wondering, it is the most amazing cake ever!
If you know me, you know that mint and chocolate are my favorites, especially around the holidays. You can make this cake a day ahead. In my opinion, it tastes even better the next day.
With love from my kitchen to yours,
Carrie
Mint Chocolate Cake Roll
Cake
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 tsp. baking powder
1/4 tsp. salt
5 large eggs, room temperature
3/4 cup granulated sugar
powder sugar, to aid in rolling the cake
Instructions
Pre-heat oven to 350 degrees.
1. Line a 18 x 13 inch rimmed baking sheet with parchment paper. Spray the parchment paper with cooking spray.
2. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
3. In a large bowl, whip the eggs with an electric mixer on medium speed and gradually add the sugar and then the vanilla, about 1 minute. Continue to whip the mixture until very thick and voluminous, 4 to 8 minutes.
4. With the electric mixer still on, gradually add the flour mixture to the egg mixture.
5. Scrape the batter into the prepared baking sheet and spread it out in an even layer. Bake the cake until it feels firm and springs back when touched, 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking.
6. Remove the cake from the oven. Lay a clean dish towel (I found a tea towel works best) out on the counter and dust with powder sugar. Holding onto the parchment paper, carefully remove the cake from the hot pan.
7. Place the cake face side down on the dish towel. Gently peel the parchment paper off of the cake. Starting from the short end, roll the cake and dish towel snugly into a log. Let the cake cool completely. While the cake is cooling, make the mint chocolate ganache and mousse.
Mint Ganache and Mint Chocolate Mousse
1/2 tsp. vanilla extract
1 (12 oz.) bag of semi-sweet chocolate chips
3 tsp. of peppermint extract
3 cups of heavy whipping cream
6. Place the chocolate chips in a medium-sized bowl. In a small sauce pan, bring 1 cup of heavy cream to a simmer. Pour the hot cream over the chocolate chips and stir until smooth and creamy.
7. Stir in 2 tsp. of peppermint extract into the chocolate ganache. Pour 1 cup of the ganache into another bowl. Cover both bowls of ganache with plastic wrap. Set one bowl of ganache aside and place the other bowl in the fridge to chill for the chocolate mousse.
8. Pour 2 cups of heavy whipping cream and the remaining 1 tsp. of peppermint extract into the chilled bowl of ganache. Whip until the mousse forms stiff peaks.
Cake Assembly
1. Unroll the cooled cake and remove the towel. Spread a layer of chocolate ganache over the cake. Spread a layer of chocolate mousse over the top of the ganache. Gently roll the cake up and place seam side down on a platter. Spread the remaining ganache over the cake. Add a little chocolate mousse on top of cake to top it off.
3. Sprinkle crushed peppermint candy on top if so desired. Keep the cake chilled until ready to serve.
Here are a few other recipes you might enjoy.
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Cookies & Cream Rice Krispie Treats
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Without food, New Year’s Eve just wouldn’t be New Year’s Eve. It would be in the same boat as Thanksgiving without the turkey or Easter without the ham.
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Cheesy Bacon Ranch Dip
Every year for as long as I can remember, I have gone to the Christmas Craft Fair the day after Thanksgiving with my mom and sisters. I very rarely buy anything but I go because it is tradition. One of the booths that is always there is a vendor that sells dip mixes. They always have the dips out with pretzels for everybody to sample. My favorite has always been the dip with cheese, bacon, and ranch.
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Key Lime Pie, Fruit Dip, Appetizer
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Andes Mint Chocolate Rice Krispie Treats
Now that school has started, I’ll bet that your kids would love coming home to a batch of Andes Mint Chocolate Rice Krispie Treats.
You can whip these babies out in no time and then have plenty of time to sit and listen to your kids tell you about their day. Some would say that a tall glass of milk would make this treat complete.
As an added bonus, if your kids are anything like mine, you can use this treat as a motivation for them to do their homework in a timely manner!
Until next time,
Carrie
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My sister in law made this dip for a Christmas party and it was love at first bite for me! I am warning you though, it is very addicting! You will not be able to dip just one chip and be done.
I think it tastes a lot like a 7-layer dip. However, it is a lot easier to make. It does make quite a bit, so plan on having a big bag of tortilla chips to go along with it.
It is one of those dips that you can quickly throw together in a pinch and it will still be the hit of the party! Don’t you just love those kind of recipes? I know I do!
Until next time,
Carrie
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Out of all the cookie recipes that I have come up with, these Lemon Blueberry Cookies with Lemon Poppy Seed Glaze are on the top of my favorite list! I LOVE anything with lemon in it. Lemon recipes always do really well on my site. The lemon recipes are always some of the top viewed recipes.
Lemon and blueberry is a classic combination and with the lemon poppy seed glaze on top, these cookies are a huge hit with everybody who tries them.
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These babies are perfect for any party! They are small, yet loaded with flavor and oh so satisfying! My mouth is watering just thinking about then. For the Fajita meat just the follow this recipe. I use garden vegetable cream cheese in the recipe. I found that the cream cheese helps hold the Fajita mixture in the tortilla better than anything else. I like to serve these with a side of guacamole and fresh salsa for dipping.
Until next time,
Carrie
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