CHEDDAR-BEER WEENIES
Prepare these weenies and cheddar-beer sauce the day before so all you have to do is warm in a slow cooker with a car adapter on game day.
Provided by BHG Test Kitchen
Time 5h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Tightly wrap each cocktail wiener in a piece of bacon; secure with a wooden toothpick. Place in the prepared baking pan. Bake for 30 to 35 minutes or until bacon is brown and slightly crisp. Cool for 10 minutes. Remove and discard toothpicks. Place wieners in a storage container; cover and chill overnight.
- Meanwhile, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic; cook for 5 to 8 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in beer, pasta sauce, hot pepper sauce, and chili powder. Transfer to a storage container; cover and chill overnight. Tailgate day:
- Transfer cocktail wieners and sauce mixture to a 1 1/2-quart slow cooker with a car adapter. Cover and reheat on low-heat setting for 4 to 5 hours or until heated through.
- Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep cocktail wieners warm on warm-heat setting.
Nutrition Facts : Calories 500 kcal, Carbohydrate 6 g, Cholesterol 88 mg, Protein 14 g, SaturatedFat 18 g, Sodium 1211 mg, Sugar 2 g, Fat 46 g, UnsaturatedFat 22 g
CHEDDAR BEER WEENIES FOR TAILGATING RECIPE - (4.5/5)
Provided by á-61574
Number Of Ingredients 9
Steps:
- The day before: Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil or parchment paper. Tightly wrap each cocktail wiener in a piece of bacon; secure with a wooden toothpick. Place in the prepared baking pan. Bake for 30 to 35 minutes or until bacon is brown and slightly crisp. Cool for 10 minutes. Remove and discard toothpicks. Place wieners in a storage container; cover and chill overnight. Meanwhile, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic; cook for 5 to 8 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in beer, pasta sauce, hot pepper sauce, and chili powder. Transfer to a storage container; cover and chill overnight. Transfer cocktail wieners and sauce mixture to a 1 1/2-quart slow cooker with a car adapter. Cover and reheat on low-heat setting for 4 to 5 hours or until heated through. Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep cocktail wieners warm on warm-heat setting.
CHEDDAR-BEER FONDUE
A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!
Provided by danzer19
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix Cheddar cheese and flour together in a bowl.
- Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 3 g, Cholesterol 59.6 mg, Fat 19 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 12 g, Sodium 367.5 mg, Sugar 0.5 g
UNA'S CHEDDAR BEER BREAD
A tender beer bread with a rich cheesy taste reminiscent of cheese nips. Excellent plain, in sandwiches, or toasted.
Provided by ZZOAOZZ
Categories Bread Yeast Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Grease two 9x5-inch loaf pans.
- In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
- Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
- As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
- When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.3 g, Cholesterol 3.4 mg, Fat 2.9 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 282.3 mg, Sugar 1.3 g
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