- Coarse salt and freshly ground pepper
- 2 pounds ground sirloin
- 2-3 tb salted butter for coating
- 20 round dill pickle slices
- 20 slices (2-inch square) white cheese, any type
- 20 soft dinner rolls, split and toasted
- 20 small lettuce leaves, any type
- 3 plum tomatoes, thinly sliced crosswise
- Condiments: as ketchup, mayonnaise, and mustard
Season and mix ground meat thoroughly. Form 20 patties using 2 tablespoons for each. Place on a rimmed baking sheet, and coat patties with butter. Press a pickle slice into each patty (refrigerate for up to 2 hours).
Add to BBQ for 4 to 5 minutes, each side. Top burgers with cheese during final 30 seconds.
Spread bit of butter on bottom half of each roll, then top with 1 burger. Sandwich with top half of roll, and serve with lettuce, tomatoes, ketchup, mayonnaise, and mustard to taste.
Makes 24 Pops
1 box (3.4 ounces) instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
1/2 cup Ready-To-Use White Decorator Icing
1 bag (14 ounces) Candy Melts
- Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
- In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
- Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
- In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.
- Makes 24 – 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
RED-WHITE-BLUE JELLO FUN
Makes 14-16 small cups
- 1 (3 oz) package berry blue gelatin
- 2 c. boiling water, divided
- 2 1/2 c. cold water, divided
- 1 c. fresh blueberries
- 1 envelope unflavored gelatin
- 1 c. heavy whipping cream
- 6 Tbsp sugar
- 2 c. (16 oz) sour cream
- 1 tsp. vanilla extract
- 1 (3 oz) package strawberry gelatin
- 1 c. fresh strawberries, diced
- plastic cups
- In a bowl, dissolve berry blue gelatin in 1 c. boiling water. Then stir in 1 c. cold water. Divide between clear plastic cups. Carefully add the blueberries and refrigerate for at least 1 hour until firm.
- In a saucepan, sprinkle unflavored gelatin over 1/2 c. cold water. Let it stand for 1 minute. Then mix in the cream and sugar. Cook and stir over low heat until the gelatin and sugar are completely dissolved. Allow to cool to room temperature. Whisk in the sour cream and vanilla. Spoon over the set blue layer and refrigerate until firm again (about another hour).
- Once the white layer is firm, dissolve the raspberry gelatin in bowl with the remaining 1 c. boiling water. Then stir in the remaining 1 c. cold water. Spoon over the white layer. Add the diced strawberries to this layer. Chill until set for about 1 more hour. Garnish with whipped cream and more berries, if desired.