Cheeseburger Soup Hearty Cheeseburger Soup with Ground Beef, Cheddar, and Veggies Ingredients: 1 pound ground beef 1 small onion, chopped 1 cup shredded carrots 1/2 cup diced celery 1 teaspoon garlic powder 4 tablespoons butter, divided 4 cups peeled and diced potatoes 3 cups chicken broth 1/4 cup all-purpose flour 2 cups whole milk 2 cups shredded cheddar cheese 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup sour cream Directions: In a large soup pot, cook ground beef over medium heat until no longer pink. Drain and set aside. In the same pot, add 1 tablespoon butter, then sauté onions, carrots, celery, and garlic powder until tender, about 5 minutes. Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are fork-tender. In a small saucepan, melt remaining 3 tablespoons butter. Whisk in flour to form a roux. Cook for 1–2 minutes, then gradually add milk, whisking until smooth and thickened. Stir the roux into the soup. Add the cooked beef back to the pot and stir in the shredded cheese until melted. Add salt and pepper to taste. Remove from heat and stir in sour cream. Serve hot with a sprinkle of extra cheese or chopped green onions if desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 420 kcal | Servings: 6 servings #cheeseburgersoup #heartymeals #comfortsoup #soupseason #groundbeefrecipes #easyweeknightdinner #souprecipe #cheddarsoup #homemadesoup #winterwarmers #dairyrecipes #soupsandstews #familyfriendlymeals #creamsoup #cheesylove #souprecipeoftheday #savorysoups #cheesebasedsoup #potatosoup #warmcomfort This Cheeseburger Soup is everything you love about a classic burger—rich, cheesy, and filling—all in one cozy bowl!

Get ready to spice up your snack game with these delicious Keto Cheddar Jalapeño Muffins! Perfect for a low-carb treat, these muffins are cheesy, zesty, and oh-so-satisfying! Ingredients: - 1 1/2 cups almond flour - 1/2 cup shredded cheddar cheese - 2 large eggs - 1/4 cup unsweetened almond milk - 1/2 cup diced jalapeños (fresh or pickled) - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - 1/4 teaspoon pepper Directions: 1. Start by preheating your oven to 350°F (175°C). Don’t forget to line a muffin tin with cupcake liners or give it a light coating of grease! 2. In a mixing bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, salt, and pepper until it’s well combined. 3. In a separate bowl, whisk the eggs and then add in the almond milk. Mix until everything is nicely blended. 4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Don’t overmix – a few lumps are okay! 5. Gently fold in the shredded cheddar cheese and diced jalapeños for that glorious kick. 6. Pour the batter into your prepared muffin tin, filling each cup about 3/4 full to allow for some rise. 7. Bake them in the preheated oven for 20-25 minutes. They’re done when a toothpick inserted in the center comes out clean. Trust me, your kitchen will smell heavenly! 8. Let them cool for a few minutes before removing them from the tin. Then, it’s time to dig in and enjoy your Keto Cheddar Jalapeño Muffins! Nutritional Values (per muffin): - Calories: 140 - Protein: 6g - Fat: 11g - Carbohydrates: 4g - Fiber: 2g - Net Carbs: 2g Serving Size: 1 muffin 🌶️🧀🍞✨🥳 Enjoy every cheesy bite! #keto #lowcarb #muffins #jalapenos #cheesylove

Cheesy Spinach-Artichoke Bagels Toasted Bagels with Warm Spinach-Artichoke Cheese Spread Ingredients: 2 plain or everything bagels, halved 1 cup fresh spinach, chopped 1/2 cup canned artichoke hearts, drained and chopped 4 oz cream cheese, softened 1/4 cup sour cream 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 clove garlic, minced 1/4 tsp crushed red pepper flakes (optional) Salt and pepper to taste Olive oil spray or brush Directions: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a skillet over medium heat, sauté garlic for 1 minute, then add spinach. Cook until wilted. Remove from heat. In a bowl, combine cream cheese, sour cream, mozzarella, Parmesan, artichokes, sautéed spinach, red pepper flakes, salt, and pepper. Mix until creamy. Lightly toast bagel halves in a toaster or on a skillet for 2–3 minutes. Spread a generous amount of the spinach-artichoke mixture on each bagel half. Place bagels on prepared baking sheet and bake for 8–10 minutes, or until bubbly and golden on top. Let cool for 2 minutes before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 310 kcal | Servings: 4 bagel halves #cheesylovers #bagelrecipes #spinachartichoke #easymeals #comfortfood #snackideas #brunchrecipes #vegetarianfriendly #ovenbaked #meltycheese #creamyspread #toastybagels #homemadegoodness #easybrunch #bagellovers #cheesespread #quickrecipes #partyappetizers #flavorpacked #savorysnack Need a cozy snack or brunch treat? 🧀🥬 These Cheesy Spinach-Artichoke Bagels are bubbling with flavor and ready in 20 minutes!

BBQ Chicken Pizza Sweet and Smoky BBQ Chicken Pizza with Red Onion and Cilantro Ingredients: 1 prepared pizza dough (store-bought or homemade) 1/2 cup barbecue sauce (plus more for drizzling) 1 cup cooked chicken breast, shredded 1 1/2 cups shredded mozzarella cheese 1/2 cup shredded smoked gouda (optional, for smoky depth) 1/4 red onion, thinly sliced 2 tablespoons chopped fresh cilantro Olive oil, for brushing crust Cornmeal or flour, for dusting Directions: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a pizza peel or baking sheet dusted with cornmeal. Spread barbecue sauce evenly over the dough, leaving a small border for the crust. Top with mozzarella and smoked gouda cheese, then evenly distribute the shredded chicken and red onion slices. Carefully transfer to the hot pizza stone or bake on the sheet for 10–12 minutes, or until the crust is golden and the cheese is bubbly. Remove from oven and drizzle with additional BBQ sauce, then sprinkle with fresh cilantro. Let cool slightly before slicing and serving. Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes Kcal: 375 kcal per slice (approximate) | Servings: 8 slices #bbqchickenpizza #homemadepizza #pizzanight #bbqflavor #chickenrecipes #easydinnerideas #comfortfood #pizzarecipes #cheesylovers #redonionpizza #cilantropizza #smokypizza #bbqrecipes #pizzatoppings #weeknightmeals #familydinnerideas #cheesybbq #homemadegoodness #mozzarella #goudacheese Sweet, smoky, and loaded with cheesy goodness — this BBQ Chicken Pizza is everything your taste buds need! 🍕🔥🍗

Korean-style Spicy Chicken Pizza with Gochujang Sauce Fiery Korean Chicken Pizza with Gochujang-Infused Crust Ingredients: For the Dough (or use store-bought): 2 ¼ tsp active dry yeast 1 tsp sugar ¾ cup warm water 2 cups all-purpose flour 1 tbsp olive oil ½ tsp salt For the Spicy Chicken Topping: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces 2 tbsp gochujang (Korean red chili paste) 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp honey 1 clove garlic, minced 1 tsp ginger, grated For the Pizza: 1/2 cup pizza sauce 1 cup mozzarella cheese, shredded 1/4 cup red onion, thinly sliced 1/2 cup shredded cabbage (optional for crunch) 1 green onion, chopped 1 tsp sesame seeds Drizzle of extra gochujang sauce or sriracha (optional) Directions: If making dough: In a bowl, mix yeast, sugar, and warm water. Let it sit for 5-10 minutes until foamy. Add flour, olive oil, and salt. Knead into a smooth dough and let rise for 1 hour until doubled. Preheat oven to 475°F (245°C). In a bowl, combine gochujang, soy sauce, sesame oil, honey, garlic, and ginger. Add chicken and marinate for 15 minutes. Cook marinated chicken in a hot skillet over medium-high heat until cooked through, about 6-8 minutes. Set aside. Roll out the dough onto a pizza stone or baking sheet. Spread pizza sauce over the surface, sprinkle with mozzarella cheese. Top with cooked chicken, red onion, and cabbage. Bake for 12-15 minutes or until crust is golden and cheese is bubbly. Garnish with green onion, sesame seeds, and extra sauce if desired. Prep Time: 20 minutes (plus 1 hr dough rise if homemade) | Cooking Time: 15 minutes | Total Time: 35-75 minutes Kcal: 520 kcal | Servings: 4 servings #koreanfusion #gochujanglove #koreanchicken #spicypizza #homemadepizza #fusionflavors #koreanrecipes #asiandinnerideas #pizzanight #chickenpizza #easyweeknightmeals #boldflavors #koreanspice #streetfoodvibes #cheesylove #savorypizza #homemadecrust #mozzarelladreams #spicygoodness #gochujangsauce 🍕🔥 Say hello to your new favorite fusion dish: Korean-Style Spicy Chicken Pizza with a fiery gochujang twist! Sweet, spicy, cheesy — what more could you ask for?