- 1 Cup unsweetened almond milk
- 1 Cup brewed coffee
- 1/2 Cup Banana
- 1 Scoop protein powder
- 2 Cups ice
Thanksgiving is coming up soon! This pie is perfect for desert
and will look great on your table.
Prep: 20 min
Bake: 70 min
1/2 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup dark corn syrup
3 large eggs, room temperature
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup chopped pecans
Pastry for single-crust pie (9 inches)
1. in a large bowl, whisk the sugar,flour,corn syrups,eggs,
vinegar and vanilla until smooth. Stir in pecans. Pour into
crust. Cover edges with foil.
2. Bake at 350 degrees for 30 minutes. Remove foil; bake
until puffed and golden (center will still wobble), 35-45
minutes. Cool on wire rack. Refrigerate leftovers.
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Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
*1 lb extra-lean ground beef
*1 Tbsp. chili powder
*1 can (14-1/2 oz) diced tomatoes, undrained
*1 pkg. (10 oz) frozen corn, thawed drained
*6 whole wheat tortillas (6 inch)
*1 cup Mexican style 2% milk finely shredded
*1/4 cup reduced far or light sour cream
1. Heat oven to 375 degrees
2. Brown meat with onions and chili powder in large
skillet on medium-high head. Add tomatoes and corn;
cook 5 min or until heated through, stirring occasionally.
3. Spoon 1 cup meat mixture into 2-qt. round casserole.
Cover with three tortillas, overlapping if necessary to fit
in dish. Top with 2 cups of the remaining meat mixture.
4. Bake 25 to 35 min or until heated through. Top with
remaining cheese; bake uncovered, 5 min or until melted.
Cut into wedges. Serve topped with sour cream.