Preheat oven to 400 degrees F (200 degrees C).
Mix cream cheese, Cheddar cheese, beer, ranch dip mix, and Worcestershire sauce together in a bowl until well blended.
Spray cooking spray into wonton wrappers and place them on a baking sheet.
Bake wrappers in the the preheated oven until chips are crispy, about 4 minutes. Serve chips with dip.
Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
br>Prepare your cheese filling by combining shredded cheese, cream cheese, diced red
Chop onion in food processor.
Add remaining ingredients to processor and process until smooth.
Slice top off of round loaf of pumpernickel rye.
Tear out middle of loaf, leaving a 1-inch rim.
Fill with cheese dip.
Use bits of bread for dipping in the cheese.
ith plastic wrap and refrigerate for at least 4 hours.
Brown meat in skillet. Drain. Add taco mix and water. Bring to boil, reduce heat and let simmer for about 15-20 minutes. Add nacho cheese dip and Ro-Tel tomatoes. Heat and empty into bowl or pour into crockpot on low heat.
Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
he top of the bread for later.
In a large
br>For the filling:
Combine the cheese, garlic, mustard, Worcestershire sauce, beer
In medium bowl, combine Cheddar cheese, cream cheese and salad dressing mix.
Gradually stir in beer until mixture is to desired consistency.
Garnish with green onion and additional Cheddar cheese.
Serve with pretzels or assorted fresh vegetables, if desired.
Makes about 3 cups.
afe bowl. Microwave on high for 5 minutes, stopping to stir
hape, or cut in half for a breadstick.
Place 2
b>cheese, Velveeta, garlic powder and pepper flakes.
Microwave on HIGH for
an, add flour and cook for 3-4 minutes on low
Place all ingredients into a bowl of electric mixer and mix well using paddle attachment if possible. Or place all ingredients into a food processor and mix well. Taste and adjust as needed.
Divide cheese into six 8 oz. containers and wrap well in plastic wrap. Age the beer cheese for 4-5 days in refrigerator before serving.
Before serving, allow cheese to come to room temperature. Serve with crackers, bagel chips, or pretzels.
Note: I have frozen this, sometimes with good results, and sometimes not!
dditional 1/3 c water for 20 minutes to fully thicken
0 mins. Drain.
For the cream cheese dip, hard boil 4 eggs
an of boiling, salted water for about 20 mins. Drain them
he yeast dissolves, set aside for 10 minutes. Meanwhile, in a
In skillet, cook garlic in olive oil over medium-high heat 2 minutes or until browned.
In bowl, combine Cheddar spread, cream cheese, beer, mayonnaise, paprika and sauteed garlic.
Cover; chill overnight.
With a serrated knife, cut off top of bread loaf; set aside.
Hollow by running knife around inside of crust to release bread center.
Spoon cheese mixture into the bread bowl.
Cover with top for easy carrying along.
Cut center of loaf into cubes and serve with spread.
Makes 3 cups (16 servings).