I love the ingredients in this burger! Tin Pin Burger 1/4 cup vegetable oil 2 onions, thinly sliced 1 to 1-1/4 pounds ground beef 1/4 cup ranch dressing 1/4 cup crushed tortilla chips 1/4 teaspoon salt 1/8 teaspoon black pepper 4 slices jalapeno cheese 1 large tomato, sliced Instructions 1.In a large skillet, heat oil over medium-high heat. Add onions, and saute 12 to 15 minutes, or until browned. Remove from heat, cover, and set aside. 2.Preheat grill to medium-high heat. 3.In a medium bowl, combine ground beef, ranch dressing, crushed tortilla chips, salt, and pepper; mix well. Divide mixture into 4 equal amounts and make 4 patties. Grill patties 8 to 12 minutes, or until juices run clear, turning them over halfway through cooking. 4.Place a slice of jalapeno cheese on each burger 2 minutes before removing burgers from grill. When cheese is melted, remove burgers from grill, top each with a tomato slice and sauteed onions

Made this last nite, instead of the usual pumpkin bread, to take to friend. DELICIOUS! Of course, I had to sample it. Pumpkin Pie Cake 1 (18 1/4 ounce) package yellow cake mix 1 cup chopped nuts 1/2 cup unsalted butter, melted 1 (15 ounce) can pumpkin puree 1 (12 ounce) can evaporated milk 3/4 cup granulated sugar 2 large eggs 2 teaspoons pumpkin pie spice ***I made my own spice 1/2 teaspoon salt Directions: 1 Preheat oven to 350�F Grease a 13 x 9 x 2-inch baking pan. 2 Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan. 3 In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture. 4 Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack. 5 Cut into squares and top with sweetened whipped cream if desired.

Here's a new one I found at another board APPLE CINNAMON BREAD PUDDING 1-1/4 lbs. (3 medium) Golden Delicious. Gala, or Granny Smith apples, peeled, quartered, cored, and sliced (3 cups) Cinnamon/Sugar: 1/3 cup sugar mixed with 1 teaspoon cinnamon (set 1 teaspoon mixture aside for topping) 3 tablespoons butter or stick margarine, melted 4 large eggs 2 cups whole milk 1 teaspoon vanilla 8 or 9 slices cinnamon-raisin bread, cut in 1/2â cubes (5 cups) Preheat oven to 350 degrees. Lightly grease a 9 or 10â deep pie plate. Have ready a roasting pan larger than the pie plate. In a large bowl, toss apple slices with 2 tablespoons cinnamon/sugar. Place a large skillet over medium heat. Add 1 tablespoon butter and spread half the apples to cover bottom. Cook 1 minute preside or until partially cooked. Remove to a large plate. Repeat with another 1 tablespoon butter and remaining apples. Add to plate. Meanwhile, put eggs, milk, vanilla and remaining cinnamon/sugar in the bowl. Add remaining 1 tablespoon melted butter and whisk until ingredients are well blended. Spread bread cubes in pie plate. Arrange apple slices in concentric circles on top. Pour egg mixture evenly over apples; sprinkle with reserved 1 teaspoon cinnamon/sugar. Set pie plate in roasting pan; place pan on middle oven rack and add very hot tap water to roasting pan to come halfway up sides of pie plate. Bake 40-45 minutes until a knife inserted near center comes out clean. Remove pie plate from water. Serve warm, at room temperature, or cold.

Pork Medallions in Mushroom Marsala Sauce (Fine Cooking) 2 pounds pork tenderloin (about 2 tenderloins) Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 2 medium shallots, finely diced 12 ounces cremini mushrooms, thinly sliced 1 tablespoon all-purpose flour1 /2 cup dry Marsala 1 cup homemade or low-salt chicken broth 3 tablespoons heavy cream 1/4 cup chopped fresh flat-leaf parsley Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoon salt and 1/4 teaspoon black pepper. 2 Heat the olive oil and 1 tablespoon of the butter in a large saute pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minutes. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes. Transfer to a plate and repeat with the remaining pork. 3 Melt the remaining 2 tablespoons butter in the pan. Add the shallots and a pinch of salt and saute for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and saute until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Season with 1/2 teaspoon salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minutes. Taste for salt and pepper and serve.