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Enjoy Fall With Hearty Chicken And Vegetable Soup + Sweet Potato Bourbon Cheesecake


Fall is settling in around the country and that means it is time to put away those light salads and cool meals in favor of some heartier stews and fall meals.

A crockpot and a good hunk of bread are definitely going to be your friend during this time of year.

Here’s an easy recipe for some good, hearty, chicken and vegetable soup.

Start with a chicken cooking base. You can either make this from scratch if you have leftover chicken bones and lots of time or you can use a pre-made seasoned cooking base if you’re trying to throw together a quick dinner.

Chicken And Vegetable Soup Ingredients:

4 cups water

4 tsp. chicken seasoned cooking base

1 15 oz. can mixed vegetables, drained (or fresh cooked tomatoes, beans, potatoes, corn)

1 cup chicken, cooked and diced

 Chicken And Vegetable Soup Directions

All you have to do is mix the water, your cooking base and vegetables in a saucepan. Bring to a boil.

Stir in the chicken and return to a boil. Simmer over medium heat for 10 minutes until chicken is cooked.

For an end of meal treat if you want a taste of southern style food, make some sweet potato bourbon cheesecake.

 Sweet Potato Bourbon Cheesecake Crust Ingredients:

3/4 cup Gingersnap cookie crumbs

1 1/2 Tbsp. Butter or margarine, melted

2 Tbsp. Sugar

Sweet Potato Bourbon Cheesecake Filling Ingredients:

1 15 oz. can sweet potato casserole

2 8 oz. pkgs. cream cheese, softened to room temperature

1 cup Heavy cream

3 Tbsp. flour, all purpose

2 Tbsp. bourbon

1 Tbsp. vanilla extract

1/4 tsp. salt

4 ea. eggs, large, with yolks and whites separated

 Sweet Potato Bourbon Cheesecake Directions

Combine the crust ingredients. Press into the bottom and up a half-inch of the side of a 9″ springform pan.

Bake the crust for 5 minutes at 325 degrees. Remove from the oven and cool. Or you can buy whatever pre-made crust you prefer.

Put the sweet potato casserole, cream cheese, cream, flour, bourbon, vanilla, salt and egg yolks in a large bowl. Beat until smooth.

Put the egg whites in a bowl. Beat until stiff. Fold into the sweet potato mixture.

Pour the batter into the prepared crust.

Bake on the center rack of a 325-degree oven for 75 to 85 minutes.

Remove from the oven and cool on a rack to room temperature. Refrigerate until cold before serving.

I like to top it with whipped cream. Yum! I hope you enjoy these fall treats as much as I do!

Author bio: Gina Vasselli is a very amateur cook and write living in South Carolina. She works on behalf of Glory Foods occasionally and enjoys writing on a variety of topics including cooking, shopping, clothes and vacations.



Comments

  1. 5
    natalie says:

    looks delicious !

  2. 4
    candice says:

    My mouth is watering. I will have to pin this and make it this weekend for my guest. Thank you for a delicious recipe!

  3. 3
    Jen says:

    That is some mouthwatering cheesecake. I have never heard of a sweet potato cheesecake. YUM! The soup looks good too, but it is still too hot in FL to think about soup. So it is the cheesecake that has me drooling.

  4. 2
    Samantha says:

    that looks so good

  5. 1
    Emily says:

    You’re killin’ me! The soup AND cheesecake look superb!

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