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Tuesday, January 20, 2009

BEER CHEESE PRETZELS AND DIP

It's almost Super Bowl time, and I'm starting to think of some snacks. This is one of my husbands favorite recipes. And every time we take it to parties it gets rave revues so give it a try at your next party.
  • 1 (16 ounce) package hot bread roll mix with yeast
  • 1 cup shredded sharp Cheddar cheese
  • 1 1/4 cups beer
  • 1 egg, beaten
  • 2 tablespoons kosher salt
  • 1 (8 ounce) package cream cheese, diced and softened
  • 1 (8 ounce) package processed cheese, cubed
  • 3/4 teaspoon garlic powder
  • 1/2 cup beer, room temperature

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
  3. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
  4. Bake 25 minutes in the preheated oven, or until golden brown.
  5. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
Enjoy!
Allison
Allisons Kitchen

Sunday, January 4, 2009

SLOW-COOKED TURKEY SANDWICHES


Here is a great recipe to use up leftover Turkey. This makes a lot so you can take it to pot lucks just remember the recipe because you will be asked to share it with every one!!
6 cups cubed cooked turkey
2 cups cubed process cheese ( velveeta)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted.
1 can 10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup finely chopped onion
1/2 cup chopped celery
22 sandwich buns split
In a slow cooker, combine the first six ingredients. cover and cook on low for 3-4 hours or until onion and celery ar tender and cheese is melted. Stir before spooning onto buns. YIELD 22 servings.
Allisons Kitchen
enjoy!!
Allison