Kamala's Biggest Flip-Flop Yet That Has Everyone Talking and Proves Trump Right

Iran's supreme leader opened the door Tuesday to renewed negotiations with the United States over his country's rapidly advancing nuclear program, telling its civilian government there was "no barrier" to engaging with its "enemy."

Three weeks ago, Democrat presidential nominee Kamala Harris told reporters that she wanted to get a formal interview scheduled before the end of this month.

Donald Trump's presidential campaign blasted Vice President Kamala Harris' team for "acting like whiny schoolchildren" with their online attacks aimed at the former president.

U.S. consumer confidence rose in August, but Americans are becoming more anxious about the labor market.The Conference Board said Tuesday its consumer confidence index increased to 103.3 this month from an upwardly revised 101.9 in July.

After months of legal battles by independent presidential candidate Robert F. Kennedy Jr. to gain ballot access across the country, his now-suspended campaign might have an equally difficult time removing him, NPR reported Tuesday.

Children are seeing far fewer ads for junk food during kids' TV shows, a new study finds.The number of food and drink ads during children's programs has dropped by more than 95%, according to researchers' analysis of television Nielsen ratings.

Bacon Cheddar Cornbread has a irresistible salty, smokey flavor with just a little sweetness from some corn and sugar. There’s a whole lot of flavor going on here. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save I used Wright® Brand Bacon which has become my favorite bacon. I find the flavor and quality to be far above other brands I have tried. It comes in both Hickory and Apple Wood flavors. I used Wright® Brand Naturally Hickory Smoked Bacon for this Bacon Cheddar Cornbread, but Apple Wood would be equally delicious. I love that you get a full  pound and a half in a package and nothing beats those super thick slices. I’m a huge believer that bacon makes anything taste better and since it is one of the most versatile ingredients, I always have some in my fridge. Whether it’s with a side of eggs for breakfast, on a BLT sandwich for lunch, wrapped around some grilled chicken for dinner, or even sprinkled on top of a chocolate milkshake for dessert, bacon is never anything less than delicious.   Cast Iron Skillet  To make my Bacon Cheddar Cornbread, I start by crisping up lots of bacon in a cast iron pan. Cast Iron is perfect for cooking bacon and its even heat distribution makes wonderfully crispy but moist cornbread. How To Make Once the bacon is crispy, set it aside but leave a little bacon grease in the pan. It makes the bottom of the cornbread fabulously crisp and flavorful. I mix some of the bacon into the cornbread batter along with some shredded cheddar cheese. Pour the batter into the cast iron pan and then sprinkle the remaining bacon and cheese on top. Pop it in the oven and 30 minutes later you have the most delicious cornbread imaginable. How To Serve Bacon Cheddar Cornbread This cornbread goes super well with chili, soups, or stews and I really love it with BBQ Brisket, Spicy Collard Greens, and Creamy Butter Beans. Make It Spicy If you want your conrbread spicy, add a quarter to a half teaspoon of cayenne pepper to the batter. Storage Can be stored at room temperature in an airtight conatiner for 2 days or in the refrigerator for 4 days.   More Cornbread Recipes The BEST Jiffy Cornbread Cheesy Broccoli Cornbread Crackling Cornbread Honey Cornbread Hot Water Cornbread Texas-Style Jiffy Cornbread Buttermilk Cornbread Muffins Print Bacon Cheddar Cornbread Bacon Cheddar Cornbread has an irresistible salty, smoky flavor with just a little sweetness from some sugar and corn. Course BreadCuisine Southern Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes Servings 10 servings Calories 312kcal Author Christin Mahrlig Equipment9-inch cast iron pan Ingredients8 slices bacon1 cup yellow cornmeal1 cup all-purpose flour1/4 cup sugar2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 large eggs lightly beaten1 1/4 cups buttermilk2 tablespoons butter melted1 cup frozen or canned corn well-drained1 cup shredded cheddar cheese InstructionsPreheat oven to 400 degrees.Slice bacon into bite-sized pieces and cook in a 9-inch cast iron pan until crispy. Remove to a paper towel-lined plate with a slotted spoon and set aside.Discard all but 1 tablespoon of fat from pan.In a large bowl, stir together cornmeal, flour, sugar, baking powder, baking soda, and salt.Add eggs, buttermilk, and melted butter and stir until combined.Fold in corn, half of bacon and half of cheese.Pour batter into pan with bacon grease.Sprinkle remaining cheese and bacon on top. Bake for about 30 minutes or until feels firm when the top is pressed. NotesIf you want to make this cornbread spicy, add a little cayenne pepper to the batter. NutritionCalories: 312kcal | Carbohydrates: 32g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 451mg | Potassium: 195mg | Fiber: 2g | Sugar: 8g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mg   Sponsored post written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. Originally posted March 21, 2106. Updated with new content. The post Bacon Cheddar Cornbread appeared first on Spicy Southern Kitchen.

This recipe for Crock Pot Beef Tips is a simple slow cooker recipe that is easily thrown together with just a handful of ingredients. The meat comes out so tender with a thick, delicious gravy! THE MOST TENDER BEEF TIPS EVER! I truly love a dump and go slow cooker dinner. You can toss all the ingredients in the morning and come home to your house smelling delicious and dinner just about ready to go! These Crock Pot Beef Tips are made with a small amount of ingredients and you can easily tailor it to your family’s taste preferences. Serve with some steamed veggies and dinner is served! FREQUENTLY ASKED QUESTIONS: I don’t have a crock pot, how do you cook beef tips on the stove? Season the cuts of beef with lemon pepper seasoning. Add a little oil to a large pot. Brown the beef tips in a large pot. Remove them to a plate. Add the cream of mushroom soup, beef broth and onion soup mix to the pot. Whisk together well. Add the beef back to the pot. Cover and cook on low heat for about an hour. Right before they are done, whisk together melted butter and flour. Add this mixture into the pot. Turn the heat up on the pot to medium-high until the mixture thickens. Then serve. Can I make beef tips in the oven? Yep! Preheat oven to 400F degrees. Season the beef tips with lemon pepper seasoning. In a large oven safe pot or baking dish add the stew meat. In a bowl whisk together the the cream of mushroom soup, beef broth and onion soup mix. Pour this over the beef tips. Cover pot with a lid (or aluminum foil) and cook on the middle shelf for about an hour. If you need to thicken the sauce, follow my directions below for the butter/flour mixture to add to the pot. What cut of meat is best for beef tips? Since we are cooking this low and slow, you can use a cheaper cut of meat like chuck roast or round steak. Flat iron steak is still relatively inexpensive, serves the same amount of people and provides a lot of flavor. What do you serve with beef tips? I like serving beef tips over rice to take advantage of all that yummy gravy! You can also serve with my Million Dollar Mashed Potatoes or just some simple egg noodles. Also, we really love these Maple Glazed Carrots as a veggie side dish! Can I cook beef tips on high? It is not recommended. Of course you certainly could do it but I don’t think you’ll get the super tender meat that you would get if you cooked it low and slow – especially if you are using a tougher cut of meat. What size crock pot should I use? A five or six quart crock pot works perfect for this recipe. How do I store leftovers? Leftovers should be stored in a covered container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) beef chuck roast – because we are cooking this on low, it will make this chuck roast come out so tender. You can certainly use other cuts of meat like round roast or even cheaper cuts of steak. You can pick up stew meat as well as it is already cut up, however, I find they cut the chunks a bit too big for my taste so I would probably end up cutting them to make smaller bites. lemon pepper seasoning – this might seem like weird seasoning for meat but it really works. You don’t taste the lemon. It seasons the meat without overwhelming all the other flavors going on. But use the seasoning you prefer. dry onion soup mix – I have a homemade onion soup mix recipe if you prefer to make it from scratch. cream of mushroom soup (lower sodium) – if you prefer to have a bit more control over what is in your condensed cream of mushroom soup, I have a homemade cream of mushroom soup recipe and you can control how much salt is added. If you don’t have cream of mushroom soup, you can substitute cream of chicken- you can use canned or make your own cream of chicken soup. But I will tell you that neither my husband and I enjoy mushrooms and we enjoy this. You don’t taste any mushrooms as an ingredient in this. beef broth (low sodium) – I am suggesting lower sodium ingredients here because this meal can get a bit too salty since we’re using ingredients that all have salt in them. If you prefer more salt then feel free to use the regular beef broth. butter and flour – I use this to thicken the gravy at the end but you can skip this part if you like your gravy on the thinner side. HOW TO MAKE CROCK POT BEEF TIPS: In a 5 quart slow cooker, combine dry onion soup mix, cream of mushroom soup and beef broth. Whisk to combine (don’t worry if there are lumps, they will come out as it cooks.) Cut beef into about 1-inch cubes. Sprinkle lemon pepper seasoning on beef. Add meat to crock pot and give it all a good stir. Cover and cook on low for at least 6-8 hours. Once it’s ready, you can work on the gravy. Now, you can serve this up just as it is when it is ready. But I know some folks like a thicker gravy and it couldn’t be easier to make. In a medium pot, melt two tablespoons of butter. Once it is melted, add in about 3 heaping tablespoons of flour. Whisk it together until smooth. In French cooking terminology, this is called a “roux” (pronounced “roo”.) Pour in 2 cups of the beef broth mixture into the butter/flour mixture. What I like to do is scoop all the beef tips out of the crock pot and put them in a bowl or on a plate. Then pour 2 cups of the beef broth mixture into a measuring cup. Whisk it together until smooth, then bring the heat up to high (while whisking briskly the whole time.) It should quickly begin to thicken. Once it gets to your desired thickness, take it off the heat and pour it back into your crock pot. Then add the beef tips back in and stir well. Serve over rice, mashed potatoes or egg noodles! CRAVING MORE RECIPES? Crock Pot Garlic Butter Steak Bites Crock Pot Cubed Steak and Gravy Crock Pot Beef and Noodles Crock Pot Mexican Shredded Beef Crock Pot Creamy Sausage and Potatoes Crock Pot Mississippi Pot Roast Crock Pot Salisbury Steak Crock Pot Lasagna Crock Pot Meatloaf Crock Pot Pork Loin Originally posted: January 2011Updated photos & Republished: April 2019 Print Crock Pot Beef Tips and Gravy These Crock Pot Beef Tips are a simple slow cooker recipe that is made with chuck roast, beef broth, cream of mushroom soup and seasoning. Tender and flavorful! Course Main CourseCuisine American Prep Time 15 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 15 minutes minutes Servings 4 Calories 380kcal Author Brandie @ The Country Cook Equipment5-quart slow cooker Ingredients1 packet dry onion soup mix10.5 ounce can low sodium cream of mushroom soup14 ounce can low sodium beef broth1 ½ pounds beef chuck roast1 ½ Tablespoons lemon pepper seasoning (you can just use salt and pepper or any seasoning flavors you prefer)To thicken gravy: (see notes below)2 Tablespoons butter3 Tablespoons flour InstructionsIn a 5 quart slow cooker, combine 1 packet dry onion soup mix, 10.5 ounce can low sodium cream of mushroom soup, and 14 ounce can low sodium beef broth. Whisk to combine (don't worry if there are lumps, they will come out as it cooks). Cut 1 1/2 pounds beef chuck roast (or smaller if you prefer). Sprinkle 1 1/2 Tablespoons lemon pepper seasoning on beef and stir it around to make sure it is all coated. Add meat to crock pot and give it all a good stir. Cover and cook on low for 8 hours. Optional to thicken the gravy: about 20 minutes before serving, in a medium pot, melt 2 Tablespoons butter. Once it is melted, add in about 3 Tablespoons flour. Whisk it together. Then pour in 2 cups of the beef broth mixture from crock pot into the butter/flour mixture. Whisk it again until smooth, then bring the heat up to high (while whisking briskly the whole time.) It should quickly begin to thickenOnce it gets to your desired thickness, take it off the heat and pour it back into then crock pot. Stir well then serve over rice or noodles or all by itself! Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 380kcal | Carbohydrates: 9g | Protein: 37g | Fat: 21g | Sodium: 1486mg | Fiber: 1g

New research adds solid evidence to the suspicion that steep declines in America’s wild bee populations stem in large part from the use of pesticides. USC Dornsife scientists say saving the crucial pollinators requires new approaches to managing pesky insects. Whether you’re strolling through a garden, wandering a park, or simply enjoying an open space [...]