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

SLIDER BURGERS

MEXICAN STREET CORN

RUMAKI

S’MORE COOKIES

SLIDER BURGERS

1½ lbs. ground beef

1 egg

½ cup rolled oats or Italian breadcrumbs

1 tablespoon yellow mustard

1 tablespoon A-1 Steak sauce

1 teaspoon Worstershire sauce

2 tablespoons ketchup

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.

MEXICAN STREET CORN

¼ cup mayo

¼ cup sour cream

½ teaspoon garlic powder

1 teaspoon chili powder

Juice of 1 lime

6 ears fresh corn

Crumbled cotija cheese

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.

RUMAKI

1 lb. bacon cut down the middle

1 can sliced water chestnuts, drained

1 carton pitted dates

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 11x13 ovenproof baking dish.  Bake at 350 for 30 minutes.  Remove from the oven and carefully place into a clean 11x13 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.

S’MORE COOKIES

1 cup all-purpose flour

¾ cup graham cracker crumbs (you can find these on the baking aisle)

½ teaspoon salt

½ teaspoon baking soda

1 stick unsalted butter, softened

¼ cup creamy peanut butter

½ cup brown sugar

½ cup white sugar

1 egg

1 teaspoon vanilla

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.