Cinnamon Sugar French Toast Muffins Ingredients: - 1 1/2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup milk - 2 large eggs - 1/4 cup melted butter - 1 teaspoon vanilla extract - 1/2 cup cinnamon sugar (for coating) Instructions: 1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. 2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. 3. In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until well combined. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. 5. Divide the batter evenly among the muffin cups. 6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. 7. While the muffins are baking, place the cinnamon sugar in a small bowl. 8. Once the muffins are done, let them cool slightly. Brush the tops of the muffins with melted butter and then roll them in the cinnamon sugar. Enjoy your Cinnamon Sugar French Toast Muffins!

Here's a fun and spooky recipe for Ghostly Halloween Punch! Ingredients: 1 cup pineapple juice 1 cup orange juice 1 cup lemon-lime soda 1/2 cup grenadine 1/2 cup coconut cream Ice cubes Gummy ghosts or candy eyes (for garnish) Instructions: Prepare the Punch Base: In a large pitcher or punch bowl, combine the pineapple juice, orange juice, and lemon-lime soda. Stir well. Add the Grenadine: Slowly pour the grenadine into the mixture. It will sink to the bottom and create a spooky gradient effect. Mix in Coconut Cream: Gently float the coconut cream on top of the punch by pouring it over the back of a spoon. This creates a "ghostly" layer. Add Ice: Fill the pitcher or punch bowl with ice cubes to chill the punch. Garnish: Float gummy ghosts or candy eyes on top of the punch for a spooky touch. Serve: Stir gently before serving to blend the flavors. Pour into glasses and enjoy! This punch is perfect for Halloween parties and adds a fun, eerie element to your celebration. Enjoy!

Jalapeño-Onion Smash Burgers These Jalapeño-Onion Smash Burgers bring together the heat of jalapeños, the sweetness of onions, and a juicy beef patty in a deliciously crispy burger. Ingredients 3 tablespoons mayonnaise. 1 1/2 tablespoons ketchup. 1 teaspoon Worcestershire sauce. 1/2 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon kosher salt. 1 1/2 pounds high-quality 80% lean ground beef. 1 teaspoon canola oil. 1 large yellow onion, very thinly sliced (about 2 cups). 1 large jalapeño chile, very thinly sliced (about 1/2 cup). 1 1/4 teaspoons kosher salt, divided. 3/4 teaspoon black pepper, divided. 4 American cheese slices. 4 soft hamburger buns, split and toasted. Instructions Stir together all burger sauce ingredients in a small bowl. Cover, and chill until ready to use. Divide beef into 8 (3-ounce) portions, and shape each portion into a loose ball; place on a plate. Cover, and chill while preparing grill. Cut a 3-inch square of parchment paper; set aside. Preheat grill to high (450°F to 500°F); place a large cast-iron skillet or griddle on the grill to preheat. (Alternatively, heat a large cast-iron skillet or griddle on the stove over high.). Drizzle skillet evenly with oil. Working in batches if needed, arrange onion slices in 8 small mounds (about 1/4 cup each) on the skillet, spacing at least 2 inches apart. Top onion mounds with jalapeño slices (about 1 tablespoon each), and sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, undisturbed, until onions are beginning to brown, 30 seconds to 1 minute. Place 1 meatball on each onion mound. Top with parchment paper square, and press firmly to flatten, using a sturdy spatula or burger press, to form a 4-inch-wide patty; remove parchment paper. Repeat process with remaining meatballs and onion mounds. Sprinkle smashed patties evenly with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Cook, undisturbed, until patties begin to crisp around the edges, 2 to 3 minutes. Flip patties so that the onion-jalapeño mixture is on top. Place 1 cheese slice on each of 4 patties. Continue to cook until patties are well browned and cheese is melted, 1 minute and 30 seconds to 2 minutes. Top each cheese-covered patty with a plain patty to create 4 double stacks. Transfer each stack to a bottom bun. Spread about 1 tablespoon of burger sauce on each top bun; place on top of patties. Serve immediately. #SmashBurger #burgers #yummyfood #foodie

Smoked buffalo chicken dip 2 blocks of cream cheese 1 rotisserie chicken- shredded 16 oz of cheddar cheese 1 cup of ranch 3/4 cup of franks red hot Sprinkle in Hidden Valley ranch seasoning On the smoker at 225 for 2 hours.

Bacon Mushroom Swiss Cheese Meatloaf 🥩🧀🍄 Ingredients: 1 pound ground beef 1/2 pound ground pork 1 cup breadcrumbs 1/2 cup milk 1/2 cup grated Parmesan cheese 1/2 cup finely chopped onions 1 cup finely chopped mushrooms 4 slices bacon, cooked and crumbled 1 cup shredded Swiss cheese 2 large eggs 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 1 teaspoon garlic powder 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup ketchup (for topping) Directions: Preheat Oven: Preheat your oven to 375°F (190°C). Prepare Ingredients: In a skillet, cook the bacon until crispy, then crumble it. Sauté the chopped onions and mushrooms in the same skillet until the mushrooms are tender and the onions are translucent. Set aside to cool. Mix Meatloaf: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, cooked bacon, shredded Swiss cheese, sautéed onions, and mushrooms. Add the eggs, Worcestershire sauce, ketchup, garlic powder, dried thyme, salt, and black pepper. Mix everything together until well combined, but be careful not to overmix. Shape and Bake: Shape the meat mixture into a loaf and place it in a baking dish or on a lined baking sheet. Spread the additional 1/2 cup of ketchup evenly over the top of the meatloaf. Bake: Bake in the preheated oven for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through. Rest and Serve: Allow the meatloaf to rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing easier. Serve: Serve warm with your favorite side dishes! Prep Time: 20 minutes�Cook Time: 60-70 minutes�Total Time: 1 hour 30 minutes�Servings: 6

🍏 Fried Cinnamon Apple Rings 🍩 Ingredients: 4 large apples (e.g., Granny Smith or Honeycrisp) 1 cup all-purpose flour 1 cup granulated sugar 1 tablespoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon salt 1 large egg 1 cup milk 1 teaspoon vanilla extract Vegetable oil for frying Optional: powdered sugar for dusting Instructions: Prepare Apples: Peel and core the apples. Slice them into 1/4-inch thick rings. Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, cinnamon, baking powder, and salt. Prepare Batter: In another bowl, beat the egg and then mix in the milk and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter. Heat Oil: In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until hot (around 350°F or 175°C). Coat and Fry: Dip each apple ring into the batter, allowing excess to drip off. Carefully place the battered apple rings into the hot oil. Fry in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes per side. Drain and Dust: Remove the apple rings from the oil and drain on paper towels. Dust with powdered sugar if desired. Serve: Serve warm and enjoy the crispy, cinnamon-sugar goodness! #FriedAppleRings #CinnamonApples #FallTreats #FriedDesserts #AppleRecipes #SweetTreats #ComfortFood