Recent Recipes
Page 40
Submitted by: Bevin
This is delicious served with apples, veggies, pretzels, and bread. When choosing the spices to add, if you do not have a garlic and herb blend handy try adding garlic powder and a little basil and oregano.
- 1 12 oz. bottle of beer
- 8 oz. shredded sharp cheddar cheese
- 4 oz shredded colby jack cheese
- 2 Tbsp flour
- 2 Tbsp garlic and herb spices
- In saucepan or fondue pot, bring beer to a boil.
- In a small bowl, toss together all other ingredients.
- Add cheese mixture to boiling beer a few spoonfuls at a time.
Published: Sunday, September 18th, 2011
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Submitted by: Bevin
This is a refreshing summer drink! It tastes great mixed with any type of berries or diced fruit such as peaches, oranges or apples.
- 1 Bottle dry white or rose wine
- 6-10 oz. Peach Schnapps
- 1 liter white grape juice
- 2 cups fresh or frozen berries
- Mix together
- Serve with ice
Published: Sunday, September 18th, 2011
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- 1/4 cup mayonnaise
- 1 tsp horseradish
- 1/2 tsp dijon mustard
- 1/2 tsp worcestershire sauce
- 1 4 oz. can crab meat, drained
- 1 cucumber
- 8 green olives, sliced
- Set sliced cucumbers and olives aside.
- Mix together all other ingredients.
- Refrigerate mixture until ready to serve.
- When ready, lay cucumbers out on platter. Top with spoonful of crab mixture and garnish with olive. repeat until ingredients are gone.
Published: Thursday, September 15th, 2011
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- 2 medium eggplants
- 4 Tbsp olive oil
- 2 tsp truffle salt
- 1 tsp garlic powder
- pepper to taste
- Preheat oven to 400.
- Using a fork, poke holes in eggplant in multiple places.
- Bake for 45 minutes or until eggplant is tender.
- Let cool, slice eggplant in half and scoop innards into a bowl.
- Stir in remaining ingredients. Stir until smooth.
Published: Thursday, September 15th, 2011
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