hosted by Laverne Diede & Rhonda Fitterer
Cheeseburger Egg Rolls
- 1 lb. lean ground beef
- 1/2 medium yellow onion, chopped
- 2 cups freshly grated cheddar cheese
- 1/3 cup diced dill pickle
- 1 Tbsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 package egg roll wrappers – 12-15 wrappers
- 1-2 cups vegetable oil, for frying
In a medium skillet, cook and crumble the ground beef and onion until the beef is no longer pink; about 10 minutes. Drain any excess fat from the pan and return to heat. Add cheese, pickles mustard and Worcestershire sauce; stir until cheese is melted. Lay an egg roll wrapper flat, add 3-4 spoonful’s of meat to the wrapper. Roll wrapper starting with one corner and going to the opposite corner, tucking the ends in. Brush a few dots of water at the point at the top of the wrapper to keep the wrapper sealed. Fill a deep frying pan with ½ inch of oil; heat to 325 degrees. Fry the egg rolls in batches; don’t overfill the pan. Cook 2-3 minutes on each side until crispy and golden brown. Remove from the oil and place on a wire rack or plate lined with a paper towel.
Strawberry Oatmeal Bars
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 tsp. ground ginger
- 1/4 tsp. kosher salt
- 6 Tbsps. butter, melted
- 2 cups small-diced strawberries, divided
- 1 tsp. cornstarch
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. sugar
Vanilla Glaze
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1 Tbsp. milk
Preheat oven to 375 degrees. Line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the sugar. Scatter on the remaining berries, then the remaining sugar. Sprinkle the reserved crumbs evenly over the top. Bake the bars for 35-40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely. While the bars cool, prepare the glaze. In a medium bowl, whisk together the glaze ingredients until smooth. Using the parchment paper, lift the bars from the pan. Drizzle with glaze, slice, and serve.
