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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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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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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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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In a large bowl, cream the butter and cream cheese with an electric mixer. Add sugar and beat 1 minute. Add egg and vanilla and mix until combined. In three additions, add baking powder, flour, and salt, and mix to combine. Cover dough and chill 1 hour.
When ready to bake, preheat oven to 375 degrees and line a baking sheet with parchment paper. Once chilled, dust hands with flour and roll dough into balls between 1-2 inches. Set out on prepared baking sheet 2-inches apart and flatten gently with your fingers.
Bake 9-11 minutes. The top should remain pale while the bottoms should be golden. Transfer to a wire rack to cool, then dust with powdered sugar to serve. Enjoy!
RC: Kristy Norrell
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