Lemon Blueberry Pound Cake

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter
• 4 oz. block cream cheese, softened
• 4 large eggs
• 3 cups all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• (8 oz. lemon low-fat yogurt
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Directions

1. Preheat oven to 350°
2. Prep 10-inch bundt pan with cooking spray and parchment paper
3. Beat first three ingredients at medium speed until well-blended
4. Add eggs one at a time, beating well after each addition
5. Lightly spoon flour into dry measuring cups; level with a knife
6. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well
7. Combine remaining flour, baking powder, baking soda, and salt
8. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture
9. Fold in blueberry mixture and vanilla
10. Pour cake batter into pan. Bake at 350° for 1 hour and 10 minutes
11. Cool cake in pan 10 minutes; remove from pan
12. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Notes
- Add lemon zest to batter for punched up lemon flavor

Source
Marsha/Cooking Light

Elote Cauliflower with Crema

Cauliflower

• 1 head fresh cauliflower, rinsed and chopped
• 2-4 Tbsp avocado or olive oil
• 2.5 Tablespoons Everything But The Elote Seasoning Blend (Trader Joe's)

1. Preheat oven to 450 °F and line a baking sheet with parchment paper
2. Add oil and elote seasoning to a large mixing bowl, whisk to combine
3. De-stem and rough chop cauliflower (use a scissor to cut florets down into bit sized pieces)
4. Place into a colander and rinse
5. Turn out into the mixing bowl with the seasoning blend
6. toss to coat all florets
7. turn out onto the prepped baking sheet
8. roast for 20 - 25 min

Sauce

• 1/4 cup Mayonnaise
• 1/4 cup Sour cream
• 1 Tablespoon Lime juice
• 1 Teaspoon garlic powder (or 2 fresh garlic cloves, grated)

1. Combine mayonnaise, sour cream, lime juice, garlic and cayenne pepper in a small bowl.

Small Batch Blondies

Ingredients

• 3 tablespoons unsalted butter, melted
• 1/2 cup brown sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla
• 1/4 teaspoon fine sea salt
• 1/2 cup flour
• 1/4 teaspoon baking powder
• Optional: 1/4 cup chocolate chips, raisins or nuts

Directions

1. Preheat the oven to 350°F and ensure a rack is in the middle position of the oven.
2. Line a loaf pan with enough parchment paper to overhang the sides and make handles for lifting the blondies out.
3. In a medium bowl, stir together melted butter and brown sugar until well blended. 
4. Add the vanilla and salt, and stir to combine.
5. Next, add in the egg yolk; stir to combine.
6. Sprinkle the flour and baking powder evenly on top and fold it together. Do 50 brisk strokes with a wooden spoon to incorporate the flour and activate the gluten.
7. Finally, stir in any additions, like chocolate chips and nuts (if using).
8. Bake for 17-19 minutes. Use a toothpick to test for doneness—you don’t want the toothpick to come out dry; some moist crumbs clinging is what you’re looking for.
9. Let the blondies cool in the pan, and then slice into 4 pieces (or 8 small pieces) and serve.

Notes
You can use light or dark brown sugar with this recipe.  Please refrain from adding the entire egg--your blondies will be cakey instead of chewy and gooey.

Source
https://www.dessertfortwo.com/perfect-blondies/

Best Taco Meat

Ingredients

• 1 tablespoon water 
• ¼ teaspoon baking soda 
• 12 ounces 90 percent lean ground beef (or ground turkey/chicken)
• 1 tablespoons vegetable oil
• 1 onion, chopped fine
• 1 ½ tablespoons chili powder
• 1 ½ tablespoons paprika
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 2 ounces cheddar cheese, shredded (1/2 cup)

Directions

1. Combine water and baking soda in large bowl.
2. Add ground meat and mix until thoroughly combined. Set aside.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
4. Add chili powder, paprika, cumin, garlic powder, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute.
5. Stir in tomato paste and cook until paste is rust-colored, 1 to 2 minutes.
6. Add ground meat mixture and cook, using wooden spoon to break meat into pieces until beef is no longer pink, 5 to 7 minutes.
7. Turn off heat, stir in cheddar until cheese has melted and mixture is homogeneous.

Source
https://www.cooksillustrated.com/recipes/11068-crispy-tacos-tacos-dorados?incode=MCSCD00L0&ref=new_search_experience_1