1lb ground beef
1 egg, beaten
1 pkg ranch dressing dry mix
1/3 cup seasoned bread crumbs
Preheat oven to 350 degrees
In a bowl combine egg, ranch and bread crumbs. Mix. Add ground beef mix together with hands!! Put into a loaf pan. Place a little ketchup on top if ya like. Bake for 40-50 minutes. Let rest for 5 minutes.
8 oz hot water
1 pkg spiced apple cider mix
1 shot tuaca
Whipped cream for topping and a sprinkle of cinnamon
Place water and apple cider mix in mug.Add a shot of tuaca.stir! Add whipped cream and cinnamon to top! Enjoy!!:)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1-15oz can of pure pumpkin
1 can-12oz evaporated milk
1-unbaked 9inch deep dish frozen pie shell
Place pie shell out while you mix up your filling
Preheat oven to 425
Mix sugar,salt,cinnamon, ginger and cloves in a small bowl. Beat eggs. Stir in pumpkin and spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake at 425 for 15 minutes. Reduce temperature to 350 and continue to bake 40-50 minutes until knife comes out of center clean. Cool for 2 hours. Refrigerate until ready to serve!
1 pound of challenge brand butter
2-1/2 cups sugar
1-1/4 cups whole almonds
2 cups semi-sweet chocolate chips
1 cup walnuts, finely chopped
**** Throughout the recipe you will be constantly stirring with a wooden spoon****
Line cookie sheet with foil and spray with nonstick spray and set aside.
Place butter and sugar in pot use at least a 4 quart stock pot, on medium heat bring to a steady boil. Once boiling continue to cook for 5 minutes.
Add almonds, still constantly stirring until you almonds begin to “pop” about 5-10 minutes. Pour onto prepared cookie sheet and let cool and harden.
Melt chocolate chips, frost top of sheet of roca and dust with almonds.
** break in to pieces and eat, pack in Baggie as a gift, crumble fine for an Ice cream topping……
Preheat oven to 375 degrees.
1 pork tenderloin about 2 lbs extra lean, boneless.
Honey to drizzle
1 tsp rubbed sage
1 tsp minced garlic
1 tsp thyme
1/4 tsp all-spice
1/2 tsp paprika
1 red apple cut into slices
6-8 slices of bacon
1/4 apple cider
Cut slices about an inch apart in pork being careful not to cut through. Drizzle with honey. Place spices in a small bowl and combine. Sprinkle over top of pork. Place apple slices in cuts in the pork. Wrap bacon carefully around tenderloin. Place in roasting pan and pour apple cider over. Bake uncovered for 1 hour or until completely cooked. Let rest on counter, 5-10 minutes loosely covered before slicing.
**** The pork tenderloin I used only weighed about 2lbs since there is only 3 of us. If using a larger tenderloin adjust time and cook until internal temperature reaches 155 degrees!!!******
Preheat oven to 325 degrees. Grease and flour Bundt pan.
1 box yellow cake mix
1 small package vanilla instant pudding mix
4 eggs, room temperature
3/4 cup eggnog
3 Tbsp dark rum or 2 tsp run extract
Place all ingredients in a mixing bowl and beat on medium for 5 minutes. Pour into prepared pan. Bake 40-50 minutes. Cool in pan for 18-20 minutes turn out of pan and dust with powdered sugar or drizzle with rum glaze. Let cool completely.
5 Tbsp butter, cut into chunks
1/3 cup dark rum
1/2 cup sugar
1/2 tsp vanilla
Place butter, rum, sugar in a sauce pan on low until sugar dissolves. Bring to a boil, reduce heat and simmer 2 minutes. Remove from heat add vanilla and drizzle over cake. Let cake cool completely!
*** has been linked to http://www.foodiefriendsfriday.com
**** has been linked to http://www.bobbiskozykitchen.com/manic-Monday-18/
1 whole chicken
1/2 yellow onion, chopped
1/2 green apple, chopped
1 stock of celery, chopped
1 packet hidden valley ranch dry dressing mix
3-4 Tbsp olive oil
4-6 red potato’s cut into slices.
Preheat oven to 400 degrees. Remove giblets and rinse and pat dry chicken. Place in roasting pan. Stuff with onion,apple and celery. Drizzle and rub 1-2 Tbsp olive oil on chicken. Sprinkle and rub 1/2 packet of dry ranch dressing.
Place red potato’s, 2 Tbsp olive and remaining 1/2 of dry ranch dressing in large ziplock bag. Shake until Potato’s are covered. Place potato’s around chicken and bake for 1-1/2 hours until chicken is completely cooked and potato’s are soft. Let sit for 5-10 minutes before cutting into.