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Slider Burgers, Rumaki, Mexican Street Corn & S’more Cookies…yum!

Slider Burgers, Rumaki, Mexican Street Corn & S'more Cookies...yum!








Dream Home Cooking Girl: Slider Burgers, Rumaki, Mexican Street Corn & S’more Cookies…yum!





Slider Burgers, Rumaki, Mexican Street Corn & S’more Cookies…yum!

½ cup rolled oats or Italian breadcrumbs
1 tablespoon yellow mustard
1 tablespoon A-1 Steak sauce
1 teaspoon Worstershire sauce
2 tablespoons brown sugar
1 teaspoon each of garlic powder, onion powder, salt, pepper and
Cajun seasoning
Place all ingredients in a large bowl and mix
well.  Use a tablespoon to scoop out mixture to make small
patties.  Place them on the grill over high heat and grill 3 minutes
on each side.  If you choose to make regular-size burgers, grill 6
minutes on each side.  If you choose to make the sliders, Sister
Schubert dinner rolls are excellent with these.  Makes 10-12 slider
burgers or 4-6 regular-size burgers.
½ teaspoon garlic powder
¼ cup fresh chopped cilantro
Combine the first 5 ingredients and set aside.  Peel the cornhusks back and tie with baking
string.  Remove the corn silk as much as
possible.  Place the corn on a large
baking sheet lined with parchment paper. 
Generously brush the ears of corn on all sides with the mayo
mixture.  Bake at 400 for 35 to 40
minutes.  Garnish with cotija cheese and
fresh cilantro.
1 lb. bacon cut down the middle
1 can sliced water chestnuts, drained
1 bottle Kikkoman’s Teriyaki Baste and Glaze
Take a water chestnut and a pitted date and wrap into a piece of
bacon; secure with a toothpick and place into an 11×13 ovenproof baking
dish.  Bake at 350 for 30 minutes.  Remove from the oven
and carefully place into a clean 11×13 baking dish.  Pour the sauce
evenly over all bacon pieces and bake an additional 8 minutes at
350.  Let them cool about 10 minutes before serving.  Makes
25 to 30 appetizers.
¾ cup graham cracker crumbs (you can find these on the baking
aisle)
1 stick unsalted butter, softened
¼ cup creamy peanut butter
1 bag large marshmallows cut in half (you will not use all of
them)
3 Hershey bars broken into squares
Mix first 4 ingredients in a bowl and set
aside.  Cream butter, peanut butter and sugars on medium speed for 2
to 3 minutes.  Mix in eggs and vanilla.   Mix in flour
mixture a little at a time.  Scoop out dough with a teaspoon, form into
a round ball and place onto an ungreased cookie sheet.  Bake at 375
for 5 minutes.  Remove from the oven and place a slice of marshmallow
onto each cookie.  Bake for 5 more minutes, remove from the oven and
place a Hershey square over each marshmallow.  Let cool
completely.  Makes about 2 dozen.



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