Recipes from Lulu Powers Food to Flowers
Burger Bites with Lulu’s Special Sauce
Makes 30 to 35
I've been a condiment queen my whole life. I love sauces! This sauce is even good for dipping with potato chips, and it's also good on any sandwich or hot dog.
For the Burgers
1 pound ground beef
3 tablespoons ketchup
3 tablespoons barbecue sauce
1 teaspoon Lindberg-Snider Porterhouse and Roast Seasoning
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 loaf sliced potato bread
For the Sauce
1 cup mayonnaise
2 teaspoons yellow mustard
2 tablespoons ketchup
1 tablespoon barbecue sauce
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
2 tablespoons sweet pickle relish
2 teaspoons prepared horseradish
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
1 teaspoon Lawry's Seasoned Salt
1/4 cup chopped cornichons
2 tablespoons chopped peperoncini
4 garlic cloves
1/2 teaspoon ground white pepper
1/4 cup chopped scallion, both white and green parts (optional)
In a large bowl, mix the ground beef, ketchup, barbecue sauce, porterhouse seasoning, cumin, and pepper together until well incorporated. Shape the mixture into 1 1/2-inch patties.
Roll out the bread with a rolling pin. Using a 1-inch cookie cutter, cut 4 rounds out of each slice of bread and set aside.
Combine all the sauce ingredients in the bowl of a food processor and pulse until smooth.
In a saute pan over medium-high heat, sear the patties for 1 to 2 minutes on each side for medium-rare, or until done to your liking.
Serve the burgers between 2 potato bread rounds, with a dollop of sauce on each patty.
Pudding Pops Every kid in America loves these pops. They’re easy to make in bulk and store in the freezer.
1 5-ounce package chocolate pudding mix
1 5-ounce package vanilla pudding mix
Dixie cups or Popsicle molds Wooden Popsicle sticks
Make the pudding according to the instructions on the pudding packages.
Meanwhile, lightly spray each Dixie cup or Popsicle mold with nonstick baking spray.
Fill each cup halfway with either vanilla or chocolate pudding.
Place the molds on a sheet pan and put them into the freezer for 1 hour.
Remove the molds from the freezer and pour in the second layer of either vanilla or chocolate pudding.
Place a Popsicle stick into the middle of each one and freeze for another hour
When you’re ready to serve the pudding pops, remove them from the freezer and let them sit for 5 minutes. Peel off the Dixie cups or remove them from the molds and serve.
Note: If you want to make a swirl pop, put a layer of vanilla and a layer of chocolate in each mold and swirl the mixture with a toothpick.
Lulu Powers Food to Flowers shows you how to keep it stylishly simple with ideas for everything from a holiday brunch to a retro game night. It’s chock-full of recipes…and every single one is easy enough that even a kitchen klutz can impress. (DailyCandy.com)
Celebrity caterer Powers shares indispensable tips for entertaining and provides menus for different types of parties, like a Houseguest Breakfast…or a Dinner Party on the Fly. It’s easy to imagine hosting one of these events, as all of them are well documented with colorful photos of food [and] table settings. (Library Journal)