yes - these are ADDICTING -
Wonton Mozzarella Stix
12 pieces string cheese
12 large egg roll wrappers NOT SPRING ROLL WRAPPERS
Oil for deep-fat frying
Marinara or spaghetti sauce
Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.
Breaded Ranch Chicken Fingers
1/2 cup butter, melted
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (4 ounces each) cut into fingers
Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.
Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a meat thermometer reads 170°. Yield: 8 servings.
Pepperoni Roll-Ups
1 tube (8 ounces) refrigerated crescent rolls
16 slices pepperoni, cut into quarters
2 pieces string cheese (1 ounce each), cut into quarters
3/4 teaspoon Italian seasoning, divided
1/4 teaspoon garlic salt
Unroll crescent dough; separate into eight triangles. Place eight pepperoni pieces on each. Place a piece of cheese on the short side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with the short side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning.
Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 appetizers.
Honey Chipotle Ribs
6 pounds pork baby back ribs
BARBECUE SAUCE:
3 cups ketchup
2 bottles (11.2 ounces each) Guinness beer
2 cups barbecue sauce
2/3 cup honey
1 small onion, chopped
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chopped chipotle peppers in adobo sauce
4 teaspoons ground chipotle pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender.
In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally.
Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce. Yield: 12 servings.
Grilled Spinach Feta Burgers
1 tablespoon olive oil
2 shallots, chopped
2-1/2 cups fresh baby spinach, coarsely chopped
3 garlic cloves, minced
2/3 cup crumbled feta cheese
3/4 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
8 whole wheat hamburger buns, split
Optional toppings: refrigerated tzatziki sauce, fresh baby spinach and tomato slices
In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir 1-2 minutes or until tender. Add spinach and garlic; cook 30-45 seconds longer or until spinach is wilted. Transfer to a large bowl; cool slightly.
Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
Grill burgers, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted. Serve burgers on buns with toppings if desired.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 8 servings.
Grilled Sausage-Basil Pizzas
4 Italian sausage links (4 ounces each)
4 naan flatbreads or whole pita breads
1/4 cup olive oil
1 cup tomato basil pasta sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil
Grill sausages, covered, over medium heat 10-12 minutes or until a thermometer reads 160°, turning occasionally. Cut into 1/4-in. slices.
Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes or until bottoms are lightly browned.
Remove from grill. Layer grilled sides with sauce, sausage, cheeses and basil. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
TRUE CONFESSIONS - So good oven baked instead of grilled!
Sweet Sriracha Wings
12 chicken wings (about 3 pounds)
1 tablespoon canola oil
2 teaspoons ground coriander
1/2 teaspoon garlic salt
1/4 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
1/2 cup orange juice
1/3 cup Sriracha Asian hot chili sauce
3 tablespoons honey
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight.
For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended.
Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling.
Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro. Yield: 1 dozen.
Honey-Mustard Brats
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 uncooked bratwurst links
4 brat buns, split
In a small bowl, mix mustard, honey, mayonnaise and steak sauce.
Grill bratwurst, covered, over medium heat 15-20 minutes or until a thermometer reads 160°, turning occasionally; brush frequently with mustard mixture during the last 5 minutes. Serve on buns. Yield: 4 servings.
Cheesy French Bread
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
2/3 cup mayonnaise
6 green onions, chopped
1 loaf (1 pound) French bread, halved lengthwise
In a small bowl, combine the cheese, mayonnaise and onions. Spread over cut sides of bread and reassemble loaf. Wrap in a double thickness of heavy-duty foil (about 28 in. x 18 in.); seal tightly.
Grill, covered, over indirect medium heat for 25-30 minutes or until cheese is melted, turning once. Let stand for 5 minutes before cutting into slices. Yield: 10 servings.
Dr Pepper Drumsticks
1 cup ketchup
2/3 cup Dr Pepper
2 tablespoons brown sugar
2 tablespoons bourbon
4 teaspoons barbecue seasoning
1 tablespoon Worcestershire sauce
2 teaspoons dried minced onion
1/8 teaspoon salt
1/4 teaspoon celery salt, optional
12 chicken drumsticks
In a small saucepan, combine the first eight ingredients; if desired, stir in celery salt. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring frequently.
On an oiled grill, cook chicken, covered, over medium-low heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with sauce mixture. Yield: 6 servings.
Appetizer Pizzas
9 flour tortillas (6 inches)
3 tablespoons olive oil
TRADITIONAL PIZZAS:
1/3 cup chopped pepperoni
3/4 cup shredded Colby-Monterey Jack cheese
1 jar (14 ounces) pizza sauce
MEDITERRANEAN PIZZAS:
1/2 cup chopped seeded tomato
1/3 cup sliced ripe olives
3/4 cup crumbled feta cheese
1/4 cup thinly sliced green onions
1 carton (7 ounces) hummus
MARGHERITA PIZZAS:
9 thin slices tomato
1 package (8 ounces) small fresh mozzarella cheese balls, sliced
1 tablespoon minced fresh basil
1 cup prepared pesto
Brush one side of each tortilla with oil. Place oiled side down on grill rack. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. Brush tortillas with oil; turn and top with pizza toppings.
For Traditional Pizzas: Top three grilled tortillas with pepperoni and cheese. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pizza sauce.
For Mediterranean Pizzas: Top three grilled tortillas with tomato, olives, feta cheese and onions. Cover and grill for 2-3 minutes or until cheese is heated through. Cut into wedges; serve with hummus.
For Margherita Pizzas: Top three grilled tortillas with tomato slices, mozzarella cheese and basil. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pesto. Yield: 9 appetizer pizzas.
Banana Butter Pecan Kabobs
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
2 large bananas, cut into 1-inch slices
1/4 cup butter, melted
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
4 cups butter pecan ice cream
1/2 cup butterscotch ice cream topping
1/2 cup chopped pecans, toasted
On four metal or soaked wooden skewers, alternately thread cake and bananas. In a small bowl, mix butter, brown sugar, vanilla and cinnamon; brush over kabobs.
Place kabobs on greased grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from heat 3-4 minutes or until browned, turning once.
Serve with ice cream; drizzle with butterscotch topping. Sprinkle with pecans. Yield: 8 servings.
Bacon & Cheese Meatball Sliders
12 frozen bread dough dinner rolls
1 egg
1 teaspoon water
1 tablespoon sesame seeds
KABOBS:
3/4 cup seasoned bread crumbs
6 bacon strips, cooked and crumbled
2 eggs, lightly beaten
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
1-1/2 pounds ground sirloin
1 medium sweet red pepper or green pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
6 slices process American cheese, cut into quarters
Thaw dough according to package directions. Cut each roll in half; reshape portions into balls. Place 2 in. apart on lightly greased baking sheets. Cover with clean kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
Uncover dough; gently press to flatten slightly. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks.
In a large bowl, combine the first five kabob ingredients. Crumble beef over mixture and mix well. Shape into 24 patties. On 24 metal or soaked wooden skewers, alternately thread patties, red pepper and onion, inserting patties sideways.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium-high heat for 4-5 minutes on each side or until patties are no longer pink. Remove from the grill; immediately top patties with cheese. Cut buns in half; assemble sliders. Yield: 6 servings.
Maple-Glazed Chicken Wings
2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Yield: 6-8 servings.
Editor's Note: The wings may be baked in a 375° oven for 30-40 minutes or until juices run clear.
Grilled Loaded Potato Rounds
4 large potatoes, baked and cooled
1/4 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1-1/2 cups (6 ounces) shredded cheddar cheese
8 bacon strips, cooked and crumbled
3 tablespoons minced chives
Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes or until browned. Brush with remaining butter; turn. Grill or broil 5-7 minutes longer or until browned.
Top with sour cream, cheese, bacon and chives. Yield: 8 servings.
Wonton Mozzarella Stix
12 pieces string cheese
12 large egg roll wrappers NOT SPRING ROLL WRAPPERS
Oil for deep-fat frying
Marinara or spaghetti sauce
Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.
Breaded Ranch Chicken Fingers
1/2 cup butter, melted
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (4 ounces each) cut into fingers
Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.
Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a meat thermometer reads 170°. Yield: 8 servings.
Pepperoni Roll-Ups
1 tube (8 ounces) refrigerated crescent rolls
16 slices pepperoni, cut into quarters
2 pieces string cheese (1 ounce each), cut into quarters
3/4 teaspoon Italian seasoning, divided
1/4 teaspoon garlic salt
Unroll crescent dough; separate into eight triangles. Place eight pepperoni pieces on each. Place a piece of cheese on the short side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with the short side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning.
Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 appetizers.
Honey Chipotle Ribs
6 pounds pork baby back ribs
BARBECUE SAUCE:
3 cups ketchup
2 bottles (11.2 ounces each) Guinness beer
2 cups barbecue sauce
2/3 cup honey
1 small onion, chopped
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chopped chipotle peppers in adobo sauce
4 teaspoons ground chipotle pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender.
In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally.
Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce. Yield: 12 servings.
Grilled Spinach Feta Burgers
1 tablespoon olive oil
2 shallots, chopped
2-1/2 cups fresh baby spinach, coarsely chopped
3 garlic cloves, minced
2/3 cup crumbled feta cheese
3/4 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
8 whole wheat hamburger buns, split
Optional toppings: refrigerated tzatziki sauce, fresh baby spinach and tomato slices
In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir 1-2 minutes or until tender. Add spinach and garlic; cook 30-45 seconds longer or until spinach is wilted. Transfer to a large bowl; cool slightly.
Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
Grill burgers, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted. Serve burgers on buns with toppings if desired.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 8 servings.
Grilled Sausage-Basil Pizzas
4 Italian sausage links (4 ounces each)
4 naan flatbreads or whole pita breads
1/4 cup olive oil
1 cup tomato basil pasta sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil
Grill sausages, covered, over medium heat 10-12 minutes or until a thermometer reads 160°, turning occasionally. Cut into 1/4-in. slices.
Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes or until bottoms are lightly browned.
Remove from grill. Layer grilled sides with sauce, sausage, cheeses and basil. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
TRUE CONFESSIONS - So good oven baked instead of grilled!
Sweet Sriracha Wings
12 chicken wings (about 3 pounds)
1 tablespoon canola oil
2 teaspoons ground coriander
1/2 teaspoon garlic salt
1/4 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
1/2 cup orange juice
1/3 cup Sriracha Asian hot chili sauce
3 tablespoons honey
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight.
For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended.
Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling.
Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro. Yield: 1 dozen.
Honey-Mustard Brats
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 uncooked bratwurst links
4 brat buns, split
In a small bowl, mix mustard, honey, mayonnaise and steak sauce.
Grill bratwurst, covered, over medium heat 15-20 minutes or until a thermometer reads 160°, turning occasionally; brush frequently with mustard mixture during the last 5 minutes. Serve on buns. Yield: 4 servings.
Cheesy French Bread
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
2/3 cup mayonnaise
6 green onions, chopped
1 loaf (1 pound) French bread, halved lengthwise
In a small bowl, combine the cheese, mayonnaise and onions. Spread over cut sides of bread and reassemble loaf. Wrap in a double thickness of heavy-duty foil (about 28 in. x 18 in.); seal tightly.
Grill, covered, over indirect medium heat for 25-30 minutes or until cheese is melted, turning once. Let stand for 5 minutes before cutting into slices. Yield: 10 servings.
Dr Pepper Drumsticks
1 cup ketchup
2/3 cup Dr Pepper
2 tablespoons brown sugar
2 tablespoons bourbon
4 teaspoons barbecue seasoning
1 tablespoon Worcestershire sauce
2 teaspoons dried minced onion
1/8 teaspoon salt
1/4 teaspoon celery salt, optional
12 chicken drumsticks
In a small saucepan, combine the first eight ingredients; if desired, stir in celery salt. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring frequently.
On an oiled grill, cook chicken, covered, over medium-low heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with sauce mixture. Yield: 6 servings.
Appetizer Pizzas
9 flour tortillas (6 inches)
3 tablespoons olive oil
TRADITIONAL PIZZAS:
1/3 cup chopped pepperoni
3/4 cup shredded Colby-Monterey Jack cheese
1 jar (14 ounces) pizza sauce
MEDITERRANEAN PIZZAS:
1/2 cup chopped seeded tomato
1/3 cup sliced ripe olives
3/4 cup crumbled feta cheese
1/4 cup thinly sliced green onions
1 carton (7 ounces) hummus
MARGHERITA PIZZAS:
9 thin slices tomato
1 package (8 ounces) small fresh mozzarella cheese balls, sliced
1 tablespoon minced fresh basil
1 cup prepared pesto
Brush one side of each tortilla with oil. Place oiled side down on grill rack. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. Brush tortillas with oil; turn and top with pizza toppings.
For Traditional Pizzas: Top three grilled tortillas with pepperoni and cheese. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pizza sauce.
For Mediterranean Pizzas: Top three grilled tortillas with tomato, olives, feta cheese and onions. Cover and grill for 2-3 minutes or until cheese is heated through. Cut into wedges; serve with hummus.
For Margherita Pizzas: Top three grilled tortillas with tomato slices, mozzarella cheese and basil. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pesto. Yield: 9 appetizer pizzas.
Banana Butter Pecan Kabobs
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
2 large bananas, cut into 1-inch slices
1/4 cup butter, melted
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
4 cups butter pecan ice cream
1/2 cup butterscotch ice cream topping
1/2 cup chopped pecans, toasted
On four metal or soaked wooden skewers, alternately thread cake and bananas. In a small bowl, mix butter, brown sugar, vanilla and cinnamon; brush over kabobs.
Place kabobs on greased grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from heat 3-4 minutes or until browned, turning once.
Serve with ice cream; drizzle with butterscotch topping. Sprinkle with pecans. Yield: 8 servings.
Bacon & Cheese Meatball Sliders
12 frozen bread dough dinner rolls
1 egg
1 teaspoon water
1 tablespoon sesame seeds
KABOBS:
3/4 cup seasoned bread crumbs
6 bacon strips, cooked and crumbled
2 eggs, lightly beaten
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
1-1/2 pounds ground sirloin
1 medium sweet red pepper or green pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
6 slices process American cheese, cut into quarters
Thaw dough according to package directions. Cut each roll in half; reshape portions into balls. Place 2 in. apart on lightly greased baking sheets. Cover with clean kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
Uncover dough; gently press to flatten slightly. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks.
In a large bowl, combine the first five kabob ingredients. Crumble beef over mixture and mix well. Shape into 24 patties. On 24 metal or soaked wooden skewers, alternately thread patties, red pepper and onion, inserting patties sideways.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium-high heat for 4-5 minutes on each side or until patties are no longer pink. Remove from the grill; immediately top patties with cheese. Cut buns in half; assemble sliders. Yield: 6 servings.
Maple-Glazed Chicken Wings
2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Yield: 6-8 servings.
Editor's Note: The wings may be baked in a 375° oven for 30-40 minutes or until juices run clear.
Grilled Loaded Potato Rounds
4 large potatoes, baked and cooled
1/4 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1-1/2 cups (6 ounces) shredded cheddar cheese
8 bacon strips, cooked and crumbled
3 tablespoons minced chives
Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes or until browned. Brush with remaining butter; turn. Grill or broil 5-7 minutes longer or until browned.
Top with sour cream, cheese, bacon and chives. Yield: 8 servings.
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