Cheesy Taco Bake

This cheesy taco bake comes together in no time and is a family favorite! Thank you The Cookin Chicks

1 lb ground beef of turkey
1 package taco seasoning 
2/3 cup water
chili cheese fritos
1/2 can cheddar cheese soup
1/4 cup milk
1 cup mozzarella cheese, shredded
Toppings desired: salsa, sour cream, onion, tomato, avocado, etc

• Brown beef or turkey over medium high heat until no longer pink.
• Drain fat and add in the taco seasoning and water.
• Simmer on low heat for about 5 minutes, or until liquid is absorbed and meat is thoroughly coated in seasoning.
• Layer chili cheese Fritos on the bottom of and 8 x 8 baking dish.
• Place seasoned meat on top of Fritos.
• In a saucepan, heat cheddar cheese soup and milk over low heat.
• Once warm, pour cheese mixture on top of meat.
• Sprinkle mozzarella evenly over cheese and place pan in preheated oven, 350, for about 12-14 minutes.
• Remove pan from oven and scoop desired amount onto plate. 
• Top with favorite toppings!

Low Carb Loaded Cauliflower Bake

An easy low carb recipe that makes a great low carb side dish for Thanksgiving or Christmas!

2 small heads Cauliflower cut into florets
2 tbsp. Butter
3 cloves Garlic minced
2 c. Heavy Cream
4 oz. Cream cheese softened
2 c. Gruyere cheese shredded
1 c. Cheddar cheese shredded
6 slices Bacon cooked and crumbled
Salt and pepper to taste
Freshly ground black pepper
3 tbsp. Chives

• Preheat oven to 350 degrees F.
• In a large pot bring water to a boil and add cauliflower florets.
• Boil for 5-7 minutes or until cauliflower is slightly softened.
• Drain water and set cauliflower aside.
• In a medium saucepan melt butter and add garlic cooking for about 1 minute.
• Add heavy cream and bring to a boil then lower to a simmer.
• Add cream cheese and Gruyere cheese stirring until it has melted.
• Continue stirring over medium heat until the sauce begins to thicken, about 10 minutes.
• Salt and pepper to taste.
• Add cauliflower to a greased casserole dish.
• Pour cheese mixture over the cauliflower
• Top with cooked, diced bacon, and cheddar cheese.
• Cover with foil and bake for 30 minutes or until cauliflower is fork tender and cheese has melted.
• Garnish with chives before serving.

Pumpkin S’mores Bars

Pumpkin meets s’mores…it’s definitely the way to welcome fall this year spicy pumpkin bars with a melted chocolate and marshmallow layer. Thank you Inside BruCrew Life

1/2 cup butter, softened
1 cup brown sugar
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups chocolate chips
3 cups miniature marshmallows

• Beat the butter and sugar until creamy. 
• Add the pumpkin, eggs and vanilla and beat again.
• Stir together the baking powder, salt, flour, cinnamon, and nutmeg. 
• Slowly add to the butter mixture until a soft dough forms. 
• Spread in a greased 9x13 baking pan.
• Bake at 350 degrees for 24 minutes. 
• Remove from the oven and sprinkle the chocolate chips evenly over the top of the hot bars.
• Cover the chocolate chips with the marshmallows. 
• Return to the oven and bake another 2 minutes. 
• Turn on the broiler and broil for 1-2 minutes.  
• You just want the marshmallows to start turning golden, so do not over broil them. 
• Remove from the oven and cool completely.
• Use a wet knife to cut the bars into 24 squares. 
• Rewet the knife in between each cut. 
• The water on the knife keeps the marshmallow from sticking. 
• Store in a sealed container. 
• Makes 24 bars.

Pumpkin Cheesecake Pie

A layer of creamy vanilla cheesecake fills layers of pumpkin cheesecake in a simple graham cracker crust pie! Thank you Barefoot in the Kitchen

Crust Ingredients:
1 1/2 cups graham cracker crumbs, about 16 crackers worth (gluten free crackers work fine)
1/4 cup butter, melted
2 tablespoons light brown sugar

Pie Ingredients:
24 ounces cream cheese, softened
3/4 cup white sugar
1 tablespoon vanilla
3 eggs
3/4 cup pumpkin puree
1 tablespoon pumpkin pie spice mix
Optional topping: Vanilla Whipped Cream

• Preheat oven to 325 degrees. 
• Stir together the crust ingredients and press into 2 pie pans. 
• Beat the cream cheese and sugar together with a mixer until smooth. 
• Add the vanilla and the eggs and beat again.
• Pour 1/3 of this mixture over each pie crust. (approximately 1 1/3 cups of the filling.) 
• Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. 
• Divide the pumpkin mixture between the two pies 
• Use a spatula to smooth it across the cheesecake layer.
• Bake for 35-40 minutes, until the center looks almost set. 
• A knife inserted should come out mostly clean. 
• Cool at room temperature and then refrigerate for 2-3 hours or overnight. 
• Top with whipped cream, just before serving.

Loaded Broccoli and Cheese Soup

A lovely Chowder-like soup...thick and satisfying. Thank you Lil Luna

2 - 14.5 oz. cans chicken broth
2-3 large carrots, peeled and diced
4 medium potatoes, peeled and cubed into small pieces
1 tsp. onion powder
2 small heads broccoli (washed and diced small)
3 TB butter
⅓ cup flour
3½ cups milk
4 cups shredded cheddar cheese
1 tsp. salt
½ tsp. garlic pepper
6 slices bacon, cooked and chopped

• In a large pot combine chicken broth, carrots, potatoes and onion powder.
• Bring to a boil, cover and simmer for about 10 minutes.
• Add broccoli, cover and simmer for an additional 10 minutes.
• While simmering, melt butter in a large sauce pan. 
• Whisk in the flour and cook for another minute (or until golden brown). 
• Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
• Add cheese and stir until it is all melted. 
• Add salt and garlic pepper.
• Pour cheese sauce into the large pot and stir until well combined.
• Add more milk  or broth  for a thinner consistency and add any additional salt and pepper needed. 
• Top with bacon pieces.
• Serve warm.

No Bake Pumpkin Pecan Ice Cream Pie

An easy no bake pie for Thanksgiving made with prepared pie crust, ice cream and whipped topping. Thank you Meatloaf and Melodrama

1 prepared graham cracker pie crust
1/2 gallon pumpkin pecan ice cream (any pumpkin ice cream works)
1 8-oz tub whipped topping
caramel sauce
chocolate sauce
pumpkin morsels
semi sweet chocolate morsels

• Add a thin layer of chocolate syrup to bottom of pie crust
• Freeze until firm
• Fill pie crust with ice cream, and return to freezer until firm
• Spread whipped topping over ice cream
• Top with morsels and chocolate and caramel syrup

Parmesan Garlic Smashed Potatoes

Parmesan garlic smashed potatoes are soft on the inside and crispy, crunchy on the outside. Delicious with the garlic butter and a healthy sprinkle of parmesan on top. Thank you Little Spice Jar

2 pounds baby yukon gold potatoes (red potatoes will work too)
2 tablespoons olive oil
3 tablespoons butter
4-5 cloves garlic, pressed
½ teaspoon salt
3 tablespoons parsley, chopped (divided)
2-3  tablespoons grated parmesan cheese

• Position a rack in the center of the oven and preheat the oven to 450ºF.
• In a large pot of boiling water, cook the potatoes until they are fork tender, about 15-20 minutes. 
• Use a knife to piece the potatoes, it should pierce through easily.
• Drain the potatoes and place them on the baking sheet. 
• In a small microwave-safe bowl or glass measuring cup, combine the olive oil, butter, garlic, salt, and 1 tablespoon of chopped parsley. 
• Heat the olive oil mixture for 20-40 seconds or until the butter melts completely.
• Drizzle the prepared garlic butter over the potatoes and toss to coat evenly. 
• Using the bottom of a flat-based jar or glass, smash the potatoes until they flatten but remain in one piece.
• Bake the garlic smashed potatoes for 12-14 minutes then top with the parmesan cheese  
• Continue baking for an additional 5-7 minutes or until the tops are golden and crispy. 
• Serve topped with the remaining parsley.