1 (3.9 oz) package instant chocolate pudding mix
3 cups milk, divided
1 (9”) graham cracker crust
1 (8 oz) package cream cheese, softened
1 (8 oz) tub frozen whipped topping (like Cool Whip), thawed and divided
1 cup powdered sugar
1 (3.4 oz) package instant vanilla pudding mix
1/2 cup chopped pecans or walnuts

In large bowl combine chocolate pudding mix with 1 & 1/2 cups milk. Pour into graham cracker crust and level with back of spoon.
In a clean bowl combine softened cream cheese with 2 cups whipped topping until smooth. Fold in powdered sugar. Spread over chocolate layer and level with back of spoon.
In same bowl combine vanilla pudding mix with remaining milk. Fold in remaining whipped topping. Spread over cream cheese layer. Sprinkle with nuts.
Refrigerate for at least 30 minutes then cut into slices to serve.

RC: Rose Heichelbech from 12tomatoes.com
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2 tablespoons olive oil
half an onion, chopped
2 cloves garlic, chopped
1 head of cauliflower, chopped into about 5 cups of chunks or florets
1 cup cashews
1 tablespoon turmeric
7–8 cups water
2 teaspoons salt
a squeeze of lemon juice

Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant. Add 4 cups of water and salt. Simmer until softened. Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches. Return to the soup pot and add any additional water if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Enjoy.


RC: Lindsay Ostrom from pinchofyum.com
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2 tablespoons olive oil
half an onion, chopped
2 cloves garlic, chopped
1 head of cauliflower, chopped into about 5 cups of chunks or florets
1 cup cashews
1 tablespoon turmeric – see notes
7–8 cups water
2 teaspoons salt
a squeeze of lemon juice

Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant. Add the water (I usually start with 4 cups) and salt. Simmer until softened. Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches. Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Enjoy.

RC: Lindsay Ostrom from pinchofyum.com
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1 & 1/2 pounds ground beef
1 large egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
1/3 cup ketchup
2 tablespoons brown sugar
2 tablespoons prepared mustard

Gather the ingredients. Preheat the oven to 350 degrees. Lightly grease a 9x5-inch loaf pan. Combine ground beef, onion, milk, bread crumbs, and egg in a large bowl, and season with salt and pepper. Press mixture evenly into the prepared loaf pan. Stir ketchup, brown sugar, and mustard together in a small bowl until smooth, and spread evenly over the meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the middle reads at least 160 degrees. Serve hot and enjoy!

RC: Allrecipes.com
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1/2 cup or 1 stick butter
1 cup flour
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 - 21 ounce can lemon pie filling

Preheat the oven to 350F.
Place the stick of butter in a 9x9-inch square baking dish and place it in the oven to melt for 3-4 minutes until fully melted. Remove from the oven and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the sugar and whisk to combine.
Pour in the buttermilk, vanilla extract, and lemon extract and whisk just until combined.
Pour the batter evenly over the melted butter in the pan (do not stir).
Spoon the lemon pie filling over the batter.
Bake at 350F for 45-55 minutes until the edges of the cobbler are golden brown.
Cool slightly before serving.
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