Best Slam Dunk Recipes

SLAM DUNK COCONUT SHRIMP DIPPING SAUCE

Steps:

• Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.

SLAM DUNK CRAB DIP

Steps:

• In a bowl, beat cream cheese and milk until smooth. Stir in the crab, onions, red pepper, curry powder and garlic salt. Refrigerate until serving. Serve with crackers.

SLAM DUNK SAUCE

Steps:

• In a medium saucepan, combine the mustard powder, wasabi powder, salt, cayenne pepper, ground black pepper, honey and 1/4 cup beer. Mix well, then stir in the ketchup, Worcestershire sauce, lemon juice, onion and cilantro.
• Place saucepan on the stovetop and bring to a boil over medium high heat. Reduce heat to low and let simmer for at least 1 to 1 1/2 hours. Pour in beer as needed to keep a consistency slightly thinner than ketchup.

SLAM DUNK BUTTERFLIED COCONUT SHRIMP

Steps:

• Peel and devein shrimp, leaving tails on. Use a sharp knife and butterfly each shrimp by cutting down the back of the shrimp, but not all the way through. Press shrimp open flat.
• Place flour in a bowl. Beat eggs and milk in a second bowl. Place coconut in a third bowl.
• Dredge shrimp in flour, then dip in egg mixture; repeat once more. Gently roll coated shrimp in coconut, pressing in to coat.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry shrimp in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels and serve.

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.

SLAM DUNK TACOS

Steps:

• In 10-inch nonstick skillet, cook beef over medium-high heat 6 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 2/3 cup water and the taco seasoning mix (from dinner kit); heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
• In small microwavable bowl, place beans and 1/2 cup of the cheese; cover, and microwave on High 2 to 3 minutes, stirring after 2 minutes, until heated through. Spread bean mixture on 10- to 12-inch round platter. Carefully spread seasoned beef mixture over beans.
• Place 2 tablespoons of the taco sauce (from dinner kit) in small resealable food-storage plastic bag; set aside. Top beef mixture with remaining taco sauce, the lettuce and tomatoes; completely cover top with remaining 1 1/2 cups cheese. Cut small corner from bag; pipe reserved taco sauce onto cheese to look like seams of basketball.
• Heat taco shells (from dinner kit) as directed on package. To serve, scoop layered taco mixture into shells.

SLAM DUNK CRAB DIP

Steps:

• In a mixing bowl, beat cream cheese and milk until smooth.
• Stir in the crab, onions, red peppers, curry powder, and garlic salt.
• Refrigerate until serving.
• Serve with crackers.

SLAM DUNK CHEESEBURGER BITES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Halve each meatball and set aside.
• Remove phyllo shells from their plastic tray; place shells in a small baking dish.
• Place about 2 teaspoons cheddar cheese into each shell.
• Spoon about 1/2 teaspoon ketchup over cheese.
• Place a pickle half on top of ketchup.
• Top each with a meatball half, rounded side up.
• Bake for 10 to 12 minutes, or until shells are golden and crispy.
• Serve hot.
• Makes 15 completely addicting and fun appetizers that look like little basketballs in a basket!