By Kara Kimbrough
The advent of fall is still a couple of weeks away. However, that hasn’t stopped me from looking through my recipe collections in search of favorite fall recipes. As much as I enjoy summer’s cool salads and lighter fare, nothing can compare to fall’s warm and soothing comfort foods.
I’ve been open about my obsession with soups, so including a recipe for thick and hearty cheeseburger soup to ease the transition from summer to fall meals was a given. Along with rotel pasta, a tangier version of regular tomato sauce-based ones and apple cider coffee cake (perfect as a quick on-the-go breakfast with a cup of coffee or afternoon pick-me-up), I’m confident in saying..."Fall dinners are off to a good start!"
Happy fall, ya’ll!
Easy (But Still Delicious) Rotel Pasta
8 ounces penne pasta uncooked
1 tablespoon olive oil
1-pound lean ground chuck
1 yellow onion, chopped
10-ounce can Rotel diced tomatoes and green chilies
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon smoked paprika
1/4 cup heavy whipping cream
1/4 cup cream cheese
1/2 cup shredded cheddar cheese
Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef and chopped onion. Cook, stirring occasionally, until the meat is browned and onions are tender. Drain if necessary.
Mix in the Rotel tomatoes, beef broth, Worcestershire sauce, chili powder, garlic salt, and smoked paprika. Bring the mixture to a simmer and let it cook for about 10 minutes, or until slightly thickened.
Reduce the heat and stir in the heavy whipping cream and cream cheese until well combined and smooth.
Add the cooked pasta to the skillet and toss to coat in the sauce. Sprinkle with shredded cheddar cheese and let it melt into the pasta
Creamy Cheeseburger Soup
1/2-pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed and peeled potatoes (can substitute frozen Potatoes O’Brien)
3 cups chicken broth
1/4 cup all-purpose flour
8 to 16 ounces Velveeta, cubed
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream (optional for garnishment)
1/4 cup shredded Cheddar cheese (optional for garnishment)
In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. In same saucepan, melt 1 tablespoon butter over medium heat. Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese and salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream, if desired.
Apple Cider Coffee Cake
2-1/4 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
12 tablespoons unsalted butter, room temperature
1 ¼ cup light brown sugar
2 eggs
½ cup unsweetened apple sauce
1 cup apple cider
Maple Syrup Glaze
⅓ cup pure maple syrup
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1-1 ½ cups powdered sugar
Preheat oven to 350 degrees and prepare a 9-inch square cake pan with pan spray and lightly coated in flour. In a medium bowl combine the flour, baking powder, baking soda and cinnamon; set aside
In a mixing bowl with paddle attachment, cream together the butter and light brown sugar until light and fluffy. Whisk together the eggs and unsweetened apple sauce and add the mixture to the creamed butter and sugar; continue mixing until fully combined. Start adding the dry ingredients to the mixing bowl, alternating with the spiced apple cider; repeat until all ingredients are incorporated and fully combined
Pour the Apple Cider Snack Cake batter into the prepared cake pan and bake for 30-35 minutes or until the cake springs back at the touch or a cake taster comes out clean. Remove the cake from the oven and allow it to cool while preparing the maple glaze.
To make glaze:
Place the powdered sugar in a medium bowl; set aside.
In a small saucepan, combine the maple syrup and butter and heat on medium until the butter is fully melted. Remove the saucepan from the heat, add in the vanilla extract and then pour the mixture over the powdered sugar/ Whisk vigorously until the glaze is smooth and shiny (if you want the glaze to be thicker, add more powdered sugar at this time)
Spread the glaze over the top of the cake; allow to set for 10 minutes before cutting and serving.
Kara Kimbrough is a food and travel writer from Mississippi. Email her at [email protected].
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