Grilled Drunken Barbeque Shrimp. too bad its not bbq season anymore as thats sounds like it could work. maybe grilling it instead.
Drunken Southwestern Stuffed Peppers. as much as i like this idea i think i would prefer to just eat it and drink the beer instead of putting it inside.
another recipe for me to try.
You all know I love to drink beer, but what about cooking with it? There are tons of delicious recipes that can be made even better with a little bit of beer. I came across this awesome recipe on Evil Shenanigans.
Photo/Recipe Courtesy of http://www.evilshenanigans.com
Cheddar Beer Drop Biscuits (Recipe makes a dozen biscuits)
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 cup (1 stick) butter, cubed and chilled
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup buttermilk
- 1/2 cup beer (Kelly Jaggers used Shiner Bock, but I used Pilsner Urquell)
- 2 to 3 tablespoons melted butter, for brushing
- Heat the oven to 350 F and line a baking sheet with parchment paper lightly sprayed with non-stick cooking spray.
- In a large bowl combine the flour, baking powder…
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girl when you been all my life? These are some pretty awesome recipes you got going on here.
Gingerbread isn’t just for the holidays anymore. Especially when it’s made with beer! I know the season is over, but I want to enjoy the holiday treats just a little bit longer. I found this recipe for Guinness Gingerbread from Nigella Lawson and I think it will help do just that!
Ingredients (Makes about 12 servings):
- 1 1/4 sticks (10 tablespoons) butter, plus some for greasing
- 1 cup golden syrup (such as Lyle’s)
- 1 cup (packed) plus 2 tablespoons dark brown sugar
- 1 cup stout (such as Guinness or Kane Silent Nights)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 cups sour cream
- 2 eggs
Cooking Directions (Prep time = 10-15 mins. / Cook time = 45 mins.):
- Preheat your oven to 325° F.
- Line a 9 x 2 in. cake pan…
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i am a sucker for this kinda food thats for sure.
During the week, I’m lucky if I remember to grab a granola bar as I’m rushing out the door. I never have to time to sit down and eat a “real” breakfast. You know what I mean – eggs, bacon, toast, pancakes, cereal, milk, coffee, orange juice ect. So, on the weekends, I like to treat myself. I’m usually a bacon and eggs kinda gal, but every once in a while I get an uncontrollable sweet tooth! I came across this recipe for Blueberry Stout French Toast from The Ales Kitchen and my mouth started watering. This french toast looked so good I wanted to lick my computer screen! Naturally, I had to share with all of you. Enjoy!
Photo Courtesy of www.http://thealeskitchen.blogspot.com
- 1 loaf crusty Italian bread thickly sliced
- 1 cup of Stout beer
- 1/2 cup milk
- Splash of heavy cream
- 1/4 cup sugar
- 3 tbsp. butter (You may need…
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if only it was still peach season ;(
It’s peach season in New Jersey and I went peach picking for the first time this year! I have about 12 pounds of peaches sitting at home waiting to be eaten. Believe me, 12 pounds is a lot of peaches. What better way to enjoy all of these juicy peaches than combining them with beer and trying out some new recipes. The Beeroness has done it again with her recipe for Peaches and Cream Ale Pie. Yum!
Photo Courtesy of http://www.thebeeroness.com
- One pie crust (Note: This recipe requires a deep dish pie pan – 9 1/2 inches, 1.8 to 2 qt.)
For the cream layer:
- 16 wt. oz. cream cheese
- 2/3 cup white sugar
- ½ tsp. salt
- 1 egg
- 2/3 cup cream ale
- 1 tsp. vanilla extract
- 2 tbsp. cornstarch
- 2 tbsp. all-purpose flour
For the peaches:
- 1 ½ lbs. peaches, pitted and sliced
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this sounds pretty damn good too.
There is just something about salty and sweet that goes together perfectly. The synergy of those two flavors plus a little something extra create a combination that is sure to satisy any snack attack! This recipe for Sea Salt Peanut Butter Brown Bars from the Dallas Beer Snobs takes this idea to a whole other level and creates the perfect brownies that are sweet, salty, chocolately and nutty!
Photo courtesy of: http://www.dallasbeersnobs.blogspot.com
- 1 cup softened unsalted buttler, divided + 1 additional tablespoon
- 1/2 cup white granulated sugar
- 1/2 cup honey
- 2 eggs
- 1 tbsp. heavy cream
- 1/4 cup brown ale (This recipe uses Rogue Hazelnut Brown Nectar)
- 1 tbsp. pure vanilla extract
- 1 tsp. pure vanilla extract
- 1/3 cup cocoa powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 3/4 cup all-purpose flour
- 1/4 tsp. baking powder
- 1/2 tsp. fine sea salt
- coarse white sea salt (for garnish)
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