Slam Dunk Cheeseburger Bites Food

SHELLY'S BACON CHEESEBURGER BITES

Steps:

• Cook bacon and crumble. Set aside.
• Brown ground beef, drain any fats. Set aside.
• Saute onions till golden.
• Add garlic and saute 1 minute more. Set aside to cool.
• Mix all ingredients together. Be sure meat & onions have cooled slightly before adding eggs.
• Spoon into lightly greased mini muffin tins. Bake for 30 minutes at 350.

SLAM IT DOWN AND SMACK YER GOB SAUCE

Steps:

• Puree first 7 ingredients in food processor or blender. Try to get the sauce as smooth as you can.
• Fold the mixture into the sour cream and mayonaise.
• Add salt to taste.
• Refrigerate for at least 2 hours up to 24.

SLAM DUNK

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners.
• In a medium bowl, stir together the flour, baking powder and salt. In a large mixing bowl, using a electric mixer with paddle attachment, beat the butter on medium to medium-high speed for 30 seconds, gradually adding the granulated sugar about 1/4 cup at a time, until combined. Scrape the sides of the bowl down and beat until light and fluffy, about 2 minutes more. Add the eggs one at a time, beating well after each addition. Add the honey and vanilla. Alternately add the flour mixture and the milk, beating on low speed after each addition just until combined. Fold in the chopped peanuts.
• Spoon the batter into the lined pans, filling the cups half to two-thirds full. Bake until a wooden toothpick inserted in the cupcake center comes out clean, 18 to 22 minutes. Cool the cupcakes completely.
• Frost the cupcakes with Vanilla Buttercream Frosting. Place caramel popcorn on top of the frosting in a mounded fashion, pressing gently to secure.
• Using an electric mixer with paddle attachment, beat the butter until smooth. Add the vanilla extract. Alternately add the powdered sugar and heavy whipping cream, beating on high after each addition until the frosting reaches piping consistency.