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On Wisconsin Beer Brats

On Wisconsin Beer Brats Recipe


Ingredients

  • 2 (19.8 ounce) packages fresh bratwurst links
  • 1/2 cup butter
  • 3 (12 ounce) cans light beer
  • 4 onions, chopped
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 cup sauerkraut, drained (optional)
  • 10 (6 inch) bratwurst buns

Directions

  1. In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour.
  2. Serve bratwurst on buns with onions and top with your favorite condiments.
Leia Mais

Delicious Ham and Potato Soup

Delicious Ham and Potato Soup Recipe


Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Directions

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Leia Mais

Chocolate Banana Bread

Chocolate Banana Bread Recipe


Ingredients

  • 1 cup margarine, softened
  • 2 cups white sugar
  • 4 eggs
  • 6 bananas, mashed
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1 cup lite sour cream
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
  3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.
Leia Mais

Easy Peach Cobbler

 http://www.firehow.com/images/stories/users/683/peach%20cobbler%20before%20oven.jpg
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Active Time:  15 Minutes
Total Time:  45 Minutes
Yield:  Serves 6
If there were a ratio of ease to popularity, this would be voted --the best peach dessert there is. If peaches are out of season, use the very best brand of frozen peaches and cut back on the amount of sugar. You may use self-rising cake flour if you omit the baking powder and salt.
RECIPE INGREDIENTS
1/2 cup (1 stick) butter
1 cup cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sugar
2 cups sliced peeled peaches, reserved in bowl
   
Easy Peach Cobbler Recipe at Cooking.com

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DIRECTIONS
Preheat the oven to 350 degrees F.

Place butter in 13 by 9-inch baking dish. Place dish in oven to melt butter. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Using oven mitts, remove hot baking dish from oven. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top, about 30 minutes.
Leia Mais

Get Summer Recipes Cream of Asparagus Soup I

 

Ingredients

  • 1/4 cup margarine
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 3 tablespoons all-purpose flour
  • 4 cups water
  • 1 (10.5 ounce) can condensed chicken broth
  • 4 tablespoons chicken bouillon powder
  • 1 potato, peeled and diced
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 3/4 cup half-and-half
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper

Directions

  1. Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
  2. Puree soup in a food processor or blender in batches. Return to pot.
  3. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Leia Mais

Blueberry Crumb Bars

 

Ingredients

  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup shortening
  • 1 egg
  • 1/4 teaspoon salt (optional)
  • 1 pinch ground cinnamon (optional)
  • 4 cups fresh blueberries
  • 1/2 cup white sugar
  • 3 teaspoons cornstarch

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Leia Mais
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