1. In a medium bowl combine dip mix with sour cream or yogurt and mayonnaise with a whisk. Refrigerate 2-4 hours before serving. Serve with chips.

1. Using a hand mixer, combine dip mix with 1 cup of sour cream until well blended. Cover and refrigerate for at least 1-2 hours before serving. Serve with beer bread, veggies or crackers

To make mix

1. Whisk together flour, baking powder, sugar and salt

2. Store in an airtight container if not using right away

To make bread

1. Mix beer bread mix with beer. Mix until just combined. Do not overmix

2. Spread in a greased loaf pan.

3. Pour melted butter on top of dough

4. Bake for 50-60 minutes at 350.

1. In a medium size saucepan, melt 3 Tbsp of the butter over medium heat. Add flour and cook, stirring for 1 to 2 minutes without browning. Gradually whisk in milk and broth and cook, stirring constantly until smooth and thickened. Remove from heat, let cool 5 minutes

2. In a large bowl, combine chicken, 1 cup of the bread crumbs, parsley, salt and eggs. Mix well. Pour in sauce, blend and cover. Chill 2 hours, until set

3. Preheat oven to 350. Combine Parmesan cheese and remaining 1/4 cup bread crumbs in a shallow dish. Shape chicken mixture into 2 1/2-3 inch balls then roll into ovals (make 8). Roll croquettes in bread crumb mixture.

4. Arrange croquettes in a greased 12x8x2 inch baking dish. Melt remaining 2 Tbsp butter and drizzle over croquettes. Bake 20 minutes, until golden brown.

1. In a mug, combine cocoa, sweetener, vanilla and 1 Tbsp of half and half or milk. Stir until smooth and combined – it will be a thick paste.

2. Heat remaining 1 cup of milk to desired temperature.

3. Add to cocoa paste and mix/whisk well until combined. Top as desired, adapting the points as necessary.

1. In a saucepan, melt butter

2. Add brown sugar and stir. Heat over medium high heat until big bubble form on the surface

   

3. Add milk and stir. Add vanilla and cinnamon, stir. Heat until milk is heated through to desired temperature, stirring frequently.

4. Pour into a mug. Top with a dollop of whipped cream if desired (add points accordingly) and a sprinkle of cinnamon

1. Heat a large skillet over medium heat.
2. Add the cream cheese, buffalo sauce and chicken broth.
3. Whisk until creamy.
4. Add the paprika, garlic powder, black pepper, salt and stir to combine
5. Add the blue cheese dressing and stir to combine.
6. Add the shredded chicken.
7. Allow the sauce to simmer for 10 minutes over low heat.
8. While the sauce is simmering, bring a large pot of water to boil on the stove. Add the penne pasta and cook according to package directions.
9. Drain the pasta then add it to the cheesy buffalo chicken sauce and stir to combine.

1. Melt butter over medium heat.

2. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes.

3. Add chicken and cook 10 minutes on each side or until tender and cooked through

4. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture.

5. Cover and let stand 5 minutes for until cheese melts.

Bread

1. Preheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.

2. Add eggs one at a time, beating well after each one.

3. Beat in pumpkin

4. In another bowl, whisk flour, 1/2 tsp cinnamon, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

5. Remove 1/2 cup of batter to a small bowl; stir in 1 tsp cinnamon and molasses until blended.

6. Pour half the remaining batter into a greased 8×4 loaf pan. Dot with 1/2 of the cinnamon batter mixture. Repeat layers. Cut through batter with a knife to swirl.

7. Bake until a toothpick inserted inserted in the center comes out clean, about 45-50 minutes.

8. Cool in pan for 20 minutes before removing to a wire rack.

For Coating

1. In a bowl, combine melted butter and syrup.

2. In another bowl combine sugar, brown sugar and cinnamon.

3. Brush butter mixture over the entire loaf – top and sides

4. Press sugar mixture all over loaf.

5. Cut into 12 slices.

1. Heat a heavy pot or dutch oven over medium heat. Add oil

2. Add beef, season with salt and brown meat on all sides

3. Once meat is brown, add carrots, celery, onion and garlic. Cook for 3-5 minutes, scraping up any brown bits from the bottom of the pot

4. Add water and bouillon and bay leaf ; bring to a boil

5. Once soup boils, reduce to a simmer and cover. Simmer about 2 hours

6. Add the barley, adjust salt and pepper

7. Simmer 35-40 minutes more. Remove bay leaf.

8. I like to measure or weigh out my soup and divide by 8. Each time I make it there is a slightly different amount due to evaporation of the water, depending on how fast or hard it boils.