Lemon or Lime Frozen Pie RECIPE FOR TODAY

Lemon or Lime Frozen Pie
1 can Condensed milk
3/4 CUP LEMON OR LIME JUICE
WHISK TIL THICKENS
FOLD INTO
1* 16 OZ COOL WHIP
POUR INTO 2 GRAHAM CRACKER CRUST.....
FREEZE.

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce RECIPE FOR TODAY

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce

Ingredients
4 cups (8 slices) cubed white bread
½ cup raisins
2 cups milk
¼ cup butter
½ cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
½ teaspoon ground nutmeg
Sauce Ingredients:
½ cup butter
½ cup sugar
½ cup firmly packed brown sugar
½ cup heavy whipping cream
1 tablespoon vanilla

PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. 

SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

Instant Pot Vegetable Beef Soup RECIPE FOR TODAY

Instant Pot Vegetable Beef Soup

from Janet's Appalachian Kitchen

2 pints fresh canned tomatoes or 4 C. crushed tomatoes
14 oz. beef broth
2, 12 oz. pkgs. frozen vegetable soup mix
3 C. chopped cabbage
1 small onion, chopped
1 1/2 C. cooked butter beans or any other veggie you like
1 lb. chuck tender steak, cut into bite size cubes
4 T. butter
salt and pepper to taste

Place all ingredients in your electric pressure cooker, minus the salt and pepper. Seal the lid and set the pressure knob to sealing. Press the soup button, it should be set for 30 minutes cooking time. Once the pot beeps that it is done, let it naturally release for 10 minutes then turn the pressure knob to venting to finish releasing the pressure before removing the lid. Season with salt and pepper to taste before serving.

Milk Bread Rolls RECIPE FOR TODAY

Milk Bread Rolls 
(approx. 16-18 rolls)

1 pkt. active dry yeast
1/4 C. real warm tap water
1/3 C. + 1/2 tsp. sugar
1 C. sweet milk (whole milk)
1/4 C. butter
1 large egg, lightly beaten
4 C. all purpose flour
1/2 tsp. salt
2 T. melted butter for brushing tops before baking

In a large bowl combine the yeast, tap water and 1/2 tsp. sugar, allow to proof (foam up for 5-6 minutes). Meanwhile, put the milk in a small pot and add the remaining sugar and 1/4 C. butter, heat the milk over medium heat just long enough for the butter to melt and the sugar to dissolve. Remove from the heat and let cool to 115 degrees. Add the milk mixture to the dissolved yeast then stir in the beaten egg. Stir in the flour, 1 C. at a time, along with the salt until you form a soft dough. Turn the dough out onto a lightly floured surface and knead the dough for 3 minutes. Form into a ball and place in a buttered bowl, cover with a clean cloth and allow to rise for 1 hour or longer until doubled in size. Punch down the dough and turn back out onto the floured surface, kneading 3 minutes more (use as little flour as you can at this point). Pinch off pieces of dough and form into rounds, placing them in a buttered 9x13 casserole dish. Cover and allow to rise until doubled in size. Carefully brush the tops of the rolls with the melted butter and bake in a 375 degree oven until the tops are nice and golden, about 18-20 minutes

Asparagus and Peppers RECIPE FOR TODAY

Asparagus and Peppers

1 bunch fresh asparagus
1 small onion, chopped
1 red bell pepper, seeded and chopped
3 T. butter
1/2 tsp. garlic sea salt
good splash of soy sauce
pepper to taste

Trim the woody ends from the asparagus and then cut into 1" pieces. Melt the butter in a skillet over med. high heat. Add the veggies and seasonings, saute until your desired tenderness.

Ham and Broccoli Casserole RECIPE FOR TODAY

Ham and Broccoli Casserole

12 oz. pkg. chopped broccoli, thawed
1/2 C. chopped onion
10.5 oz. can cheddar cheese soup
10.5 oz. can cream of mushroom soup
2 C. water
2/3 C. half & half
1 3/4 C. shredded cheddar cheese
1/2 tsp. oregano
1/2 tsp. basil
1 tsp. garlic sea salt
1/4 tsp. pepper
1 1/2 C. jasmine rice (uncooked)
2 C. chopped ham
1/2 C. french fried onions

In a large bowl, combine the broccoli, onion, both soups, water, half & half, 1 C. of the cheese, seasonings, rice and ham. Stir to combine well. Pour into a lightly greased 9x13 baking dish. Cover tightly with tinfoil and bake in a 350 degree oven for 1 hour. Uncover and top with the remaining cheese and french fried onions. Return, uncovered, to the oven for 5-6 minutes to melt the cheese and lightly brown the onions.

Crock Pot Holiday Ham RECIPE FOR TODAY

Crock Pot Holiday Ham

8-10 lb. ham (mine was a shank portion)
brown sugar
8 oz. can crushed pineapple

Place enough brown sugar in the bottom of the crock pot to cover it. Place the ham, flat side down, in the crock pot. Sprinkle a generous portion of brown sugar over the ham and the dump the crushed pineapple in over the ham. Use heavy duty tinfoil to cover the crock pot tightly then place the lid on top. Cook on high for 5 hours or low for 7 hours

Picnic Broccoli Slaw RECIPE FOR TODAY

Picnic Broccoli Slaw

Nutritious and Delicious!

1 bag of broccoli slaw (buy in produce section of Walmart or Trader Joes)
1/4 cup raw honey
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 tsp. sea salt
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp. garlic powder
1/4 tsp. ground black pepper


Mix all together until slaw is completely covered. Refrigerate for at least 2-3 hours before serving. This is great for a picnic because there is nothing dairy based in it.

Oven Baked Hot Dogs RECIPE FOR TODAY

Oven Baked Hot Dogs 

8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. (I know this sounds crazy, but the mayo did something magical to the bread! It stayed super soft and yummy!)

Evenly add mustard (I added ketchup too). Fill with hot dogs and squish into a 13×9″ baking pan.

Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.

Carefully remove from the pan with a spatula.

Meghan's Cheesy Taco Soup RECIPE FOR TODAY

Meghan's Cheesy Taco Soup

Ingredients
2 lbs of ground turkey (or your choice of ground meat)
2 gloves garlic minced
1/2 cup of onion
2 tbs cumin
2 teaspoons chili powder
1 packet of taco seasoning
2 10 oz. cans of rotel (use plain diced tomatoes if you don't like spicy)
2 cans of kidney beans
2 cans of beef broth
1/2 cup heavy whipping cream
12 oz. cream cheese
salt and pepper to taste

Directions:

In a crockpot, add the rotel, drained kidney beans, beef broth, and heavy whipping cream

In a large pan, brown the ground turkey with the garlic and onion; drain.

Add the cumin, chili powder, taco seasoning to the meat.

Drop the cream cheese into the meat and stir until no more clumps
add the meat mixture into the crockpot, stir and cook for 2 hours on low to absorb all flavors

Serving suggestions: You can add cheese, sour cream, green onions, black olives, or anything for more taste

Eat as a soup, or add tortillas to be more like a "dip"

The Best Low-Carb Cauliflower Pizza Crust RECIPE FOR TODAY

The Best Low-Carb Cauliflower Pizza Crust

Author: Layla
Ingredients

1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
¼ cup shredded Parmesan cheese
¼ cup mozzarella cheese
1 egg
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon basil or rosemary, minced (or dry)
½ teaspoon oregano, minced (or dry)
1 cup marinara sauce
1-2 cups mozzarella cheese

Instructions

Preheat oven to 500 degrees F.

Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don't have a food processor, you can use a cheese grater or chop it very finely.

Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don't rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.

Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.

Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 15 minutes. After the crust is golden remove it from the oven and add your toppings, I used marinara sauce and cheese for a simple margarita pizza.

Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.

PUMPKIN SPICE LATTE RECIPE FOR TODAY

PUMPKIN SPICE LATTE 

INGREDIENTS
½ Cup Coffee
1 ½ Cups Almond Milk
1 Tablespoon Pumpkin
¼ Teaspoon Nutmeg
¼ Teaspoon Vanilla
1 ½ Teaspoons Honey

DIRECTIONS

Add all ingredients to your blender then heat over the stovet op until warm.
Enjoy! 

From Nutribullet

Crock Pot BBQ Beef Roast RECIPE FOR TODAY

Crock Pot BBQ Beef Roast

2 - 2 1/2 lb. beef chuck roast
1/4 C. BBQ sauce
1/4 C. ketchup...
2 T. light brown sugar
1/4 C. apple cider vinegar
1/4 tsp. dry mustard
1 T. Worcestershire sauce
1/4 tsp. chili powder

Place the roast in the crock pot, slice in half if using a 4 qt. crock pot. Whisk together the remaining ingredients and pour over the roast. Cook on low for 6 hours. Remove the roast and shred with two forks (it just falls apart), place in a serving dish and ladle some of the juice over the top before serving.
Courtesy Janets Appalachian Kitchen

Caramel Puff Apple Dumplings RECIPE FOR TODAY

Caramel Puff Apple Dumplings

Ingredients
Dumplings
1 sheet frozen puff pastry...
4 medium cooking apples ( Golden Delicious or Jonathan)
4 tablespoons brown sugar or 4 tablespoons Splenda brown sugar blend
2 tablespoons unsalted butter or 2 tablespoons margarine
1 teaspoon cinnamon
1 egg, lightly beaten
1 teaspoon water
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1/4 teaspoon lemon juice, for apples in case they start to turn brown
Sauce
1/2 cup prepared caramel ice cream topping
1/3 cup toasted chopped pecan halves
Cool Whip (optional)
vanilla ice cream (optional)

Directions
Dumplings:.
Preheat oven to 400°F.
Thaw and unfold puff pastry.
On lightly floured surface, roll the pastry into a 16" square.
Cut with a knife into 4 equal pieces.
Peel and core apples.
Trim the bottoms so the apples sit flat.
Place 1 apple in the center of each square.
Use 1/4 teaspoon of lemon juice if apples start to turn brown.
Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon.
Spoon into apples.
Beat the egg and water together in a small bowl.
Moisten the edge of the pastry with the mixture.
Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
Place the dumplings in an un greased 9x13 inch baking dish.
Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda.
Bake for 35 minutes until golden brown.
When ready to serve; heat the caramel sauce and the toasted pecans.
Place a warm dumpling on a serving plate and drizzle the sauce over the top.
Garnish with cool-whip or vanilla ice cream, if desired.
courtesy of foodcom

Chunky Applesauce RECIPE FOR TODAY

Chunky Applesauce
Ingredients <3 span="">
2 granny smith apples
3 red delicious apples
1/2 C. sugar
1/2 C. apple juice
1 tsp. cinnamon
1/4 tsp. lemon juice
1/4 tsp. ground cloves
pinch of salt

Method
Wash, peel and core the apples. Chop into bite size pieces and place in a medium size pot, add in all remaining ingredients and stir well. Bring to a boil and reduce heat to medium high and continue cooking for 10 minutes, stirring occasionally. Serve warm. Serves 4
courtesy food. com

Peanut Butter Oatmeal Chocolate Chunk Cookies RECIPE FOR TODAY

Peanut Butter Oatmeal Chocolate Chunk Cookies
Ingredients:
Makes 2 1/2 Dozen
1 cup flour
1 cup old fashioned oats
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup sugar
1⁄2 cup brown sugar, firmly packed
1⁄2 cup butter, softened
1⁄2 cup peanut butter
1 egg
1 1⁄2 teaspoons vanilla
6 ounces semisweet baking chocolate, coarsely chopped

DIRECTIONS
Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside.
Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2" apart, onto ungreased baking sheets.
Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire rackes. cool completely.

Mini Sweet Potato Pies RECIPE FOR TODAY

Mini Sweet Potato Pies

Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!

3/4 pound sweet potato, peeled and
diced
1 (9 inch) refrigerated pie crust
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Miniture Marshmellows
1/4 cup halved cranberries (optional)

DIRECTIONS:
1. Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
2. Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
3. Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
4. Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean.
5. Remove from oven and place 5 to 5 miniture marshmellows on top and put back into oven. Bake or Broil until they are nice and toasty on top. OR if you don't want to do the Marshmellows.. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

Cauliflower Flat Bread RECIPE FOR TODAY

Cauliflower Flat Bread
Ingredients
1 Cup of shredded cauliflower
1 egg
1 TBS Coconut Oil
Salt and Pepper to Taste

Method
Heat pan to Medium Low Heat
Mix cauliflower and egg well.
Melt oil in pan.
Drop mixture in two separate areas and mash with fork gently. Cook on Low Heat. Once it feels ready to flip do so. Continue on cooking until both sides are brown.
Let Cool.
Serve as a sandwich bread!

Layered Mexican Enchilada Casserole RECIPE FOR TODAY

Layered Mexican Enchilada Casserole

Serves 12
A great Mexican casserole that brings everything you love Mexican all in one casserole.
Ingredients
10 corn tortillas
6 flour tortillas
3 cups enchilada sauce - divided
2 cups chicken - shredded
2 cups salsa Verde - divided
1 cup reduced fat sour cream
2 tbsp chili powder
2 cups fat free refried beans
3 cups reduced fat shredded cheddar cheese - divided
1/2 cup chopped fresh cilantro + extra for garnish

Instructions
Preheat oven to 350
Prepare a large casserole dish with nonstick spray
Spread 1 cup of enchilada sauce on bottom of dish
Place 6 corn tortillas on top of the enchilada sauce - tear into smaller pieces to cover completely
In a small bowl combine chicken, 1 cup salsa verde, sour cream and chili powder together
Layer chicken mixture over flour tortillas
Spread 1 cup of cheese over chicken
Sprinkle cilantro over chicken
Place 5 flour tortillas over cheese - tearing into smaller pieces to cover as much as possible
In a small bowl combine beans, 1 cup enchilada sauce and remaining salsa verde
Spread beans over tortillas
Sprinkle 1 cup of cheese over beans
Cut remaining tortillas into quarters and layer over cheese with flour & corn tortillas
Pour remaining enchilada sauce over tortillas and sprinkle remaining cheese
Cover with foil and bake for 30 minutes
Remove foil and continue baking for 15 minutes or until cheese is golden and bubbly
Garnish with additional cilantro if desired
Notes
Each serving is 6 WW+ points
**Calories: 232 Total Fat: 9.5 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 21.4 mg
Sodium: 1336.4 mg Total Carbs: 22.9 g Dietary Fiber: 3.6 g Sugars: 7.9 g Protein: 13.2 g
By MJ
The Half Baked Life

Breakfast Bake RECIPE FOR TODAY

Breakfast Bake
Fantastic for ANY meal!!

1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix ....saving biscuits for last.

Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

7 CALORIES BROWNIES RECIPE FOR TODAY

7 CALORIES BROWNIES 

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. 

Pumpkin 'Better Than Sex' Cake RECIPE FOR TODAY

Pumpkin 'Better Than Sex' Cake

Cook time: 25 mins
Total time: 4 hours 25 mins (with refrigeration)
Serves: 12-15
Ingredients
1 box yellow cake mix
1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub cool whip
½ bag Heath Bits
Caramel Sundae Sauce
Instructions
In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
Remove cake from oven and let cool for about 10 minutes after baking.
Using the end of a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
Refrigerate for 30 minutes.
Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
Refrigerate for 3-4 hours, or overnight (best)

DISAPPEARING FIESTA BREAD RECIPE FOR TODAY

DISAPPEARING FIESTA BREAD 

A HOT PEPPER BREAD RECIPE
INGREDIENTS:
1/2 cup butter, melted
1-1/2 cups shredded Mexican-blend cheese
1/4 cup shredded mozzarella cheese
10 to 12 oz. Hot Jalapenos, drained
1 Tbsp. dried cilantro
2- 12 to 16-oz. tubes refrigerated biscuits, cut into quarters

DIRECTIONS:
1. In a large bowl, combine butter, cheeses, sweet/hot jalapenos and cilantro.
2. Add biscuits and toss to coat.
3. Transfer to an un-greased Bundt pan.
4. Bake at 350 degrees for 30 minutes, or until golden brown.
5. Invert onto a serving plate; serve warm.

Mexican Style Cabbage Skillet RECIPE FOR TODAY

Mexican Style Cabbage Skillet
by Carrie's Kitchen

Ingredients
1/2 head of cabbage chopped
1 lb of Ground Trukey or hamburger meat
1 can of rotel or diced tomatoes if you like it less spicy
1 packet taco seasoning or 2 T of your homemade taco seasoning

Method
Brown hamburger, drain. Sauté chopped cabbage in 2Tbs of butter until tender. Add the beef to the cabbage, taco seasoning, can of Rotel tomato and pepper and half can of water. Simmer until liquid is absorbed.

APPLE CRISP PANCAKES RECIPE FOR TODAY

APPLE CRISP PANCAKES 

Ingredients:

Streusel Topping:
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 cup old-fashioned or quick-cooking oats
2 tablespoons plus 2 teaspoons cold butter

Pancakes:
2 cups Original Bisquick™ mix
1/2 teaspoon ground cinnamon
1/4 teaaspoon ground nutmeg
1 cup peeled diced Granny Smith apple

Toppings if desired
Powdered sugar
Real maple syrup
Sweetened whipped cream

Directions:
1. In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
2. In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
3. For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with about 2 tablespoons Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
4. Serve pancakes Streusel side up and top as desired using any of the toppings listed. 

TEXAS STYLE BAKED BEAN CHILI CASSEROLE RECIPE FOR TODAY

TEXAS STYLE BAKED BEAN CHILI CASSEROLE
Ingredients:
1 & 1/2 pounds lean ground beef --Or-- turkey
1 small yellow onion, finely chopped
1 bell pepper, cored, seeded, and finely chopped
2 (16 ounce) cans pork and beans
1/2 Stubbs BBQ sauce (or your favorite)
1 can Rotel
1 (15 oz) can of diced tomatoes
1/2 cup catsup
2 TBSP spicy brown mustard
2 TBSP Worcestershire sauce
4 TBSP brown sugar
8 slices bacon, cooked and crumbled

Directions:
Preheat oven to 350 degrees F.
Spray 9x13 casserole dish with nonstick cooking spray.
Brown the ground beef, onion, and bell pepper in a large saucepan. Add the pork and beans, BBQ sauce, catsup, diced tomatoes, rotel, mustard, Worcestershire sauce, and brown sugar to the beef mixture and simmer covered for at least 5 minutes.
Pour into casserole dish and crumble bacon on top.
Bake covered for 45 minutes then remove cover and bake for 10 more minutes.
Serve with a side of cornbread.

Best Ever Pumpkin Cheesecake RECIPE FOR TODAY

Best Ever Pumpkin Cheesecake
Copycat Cheesecake Factory
from Michelle

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream


Directions
Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
Keep it crumbly.
Put foil partway up the outside part of an 8-inch springform pan.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan.
Bake for 60-70 minutes.
The top will turn a bit darker at this point.
Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Serve with a generous portion of whipped cream on top.

Easy Mexican Casserole RECIPE FOR TODAY

Easy Mexican Casserole
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

MACARONI WITH CHEESE AND PEPPER RECIPE FOR TODAY

MACARONI WITH CHEESE AND PEPPER

INGREDIENTS
1 lb lean ground beef
2 (14 1/2 ounce) cans diced tomatoes (with jalapenos if you like, I prefer jalapenos)
1 (8 ounce) bag cheddar cheese or 1 (8 ounce) bag monterey jack cheese or 1 (8 ounce) bag Mexican blend cheese, shredded
1 (1 1/4 ounce) packet taco seasoning
1 (8 ounce) box elbow macaroni, cooked
1 -2 green onions (optional) or 1 -2 scallion, chopped for garnish (optional)

DIRECTIONS
Cook macaroni according to directions on the macaroni box. Drain and set aside to cool. Brown ground beef and add taco seasoning. In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes. Mix all ingredients. Add 3/4 of the shredded cheese bag to bowl and mix. Transfer ingredients to a large lasagna pan. Add remaining cheese and put on top of the casserole. Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.

The Best Low-Carb Cauliflower Pizza Crust RECIPE FOR TODAY

The Best Low-Carb Cauliflower Pizza Crust

Author: Layla
Ingredients

1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
¼ cup shredded Parmesan cheese
¼ cup mozzarella cheese
1 egg
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon basil or rosemary, minced (or dry)
½ teaspoon oregano, minced (or dry)
1 cup marinara sauce
1-2 cups mozzarella cheese

Instructions

Preheat oven to 500 degrees F.

Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don't have a food processor, you can use a cheese grater or chop it very finely.

Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don't rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.

Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.

Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 15 minutes. After the crust is golden remove it from the oven and add your toppings, I used marinara sauce and cheese for a simple margarita pizza.

Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.