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Beer Braised Onion Dip with Brick
Game day treats

Makes 3 cups 1/2 cup beer braised onions (recipe below) 4 ounces cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 2 cups (8 ounces) Wisconsin Brick Cheese, shredded 1/4 cup green onions (both green and white parts), sliced 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1/4 teaspoon celery salt 1/4 teaspoon onion powder 1 tablespoon beer (not IPA) or hard cider, optional Salt and freshly ground black pepper, to taste Hot sauce, to taste 2-3 slices crisp cooked bacon, finely diced, for garnish Beer Braised Onions (Makes 1/2 cup) 1 tablespoon butter 1 large onion, thinly sliced 1 tablespoon sugar 16-ounce bottle beer

Preheat oven to 350 degrees. In large bowl, combine all ingredients, except bacon. Mix well. Taste and adjust seasoning. Scrape mixture into 1–quart ovenproof dish and bake 15 minutes or until bubbling. Garnish with bacon and serve warm. Serve with lightly toasted Rubschlager, Pumpernickel or Rye bread. For Beer Braised Onions: In medium skillet, melt 1 tablespoon butter. Add onion and cook until translucent but not browned. Sprinkle with sugar and add beer. Stir and reduce heat to low, allowing onions to braise until the beer has evaporated, about 15-20 minutes. Check onions frequently, adding additional water or beer if they dry out too quickly.