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Oktoberfest foods

Posted by on Oct. 11, 2012 at 11:28 AM
  • 9 Replies

 Cheesy Beer Fondue


can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
teaspoon ground mustard
1 1/2
cups shredded Cheddar cheese (6 oz)
cup beer or nonalcoholic beer
French or sourdough bread, cut into chunks, or pretzel rods, if desired
Garnishes, If Desired
Chopped fresh chives or parsley
  1. In 2-quart saucepan, heat cooking sauce and ground mustard to boiling, stirring occasionally. Remove from heat; stir in cheese until melted. Stir in beer until well blended.
  2. Pour cheese mixture into electric or ceramic fondue pot over low heat.* Sprinkle with chives. Using fondue forks or wooden skewers, dip bread pieces or pretzels into warm cheese mixture.
Makes 18 servings (2 tablespoons each)
by on Oct. 11, 2012 at 11:28 AM
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by on Oct. 11, 2012 at 11:29 AM

 Beer Glazed Brats and Beans


cans (28 oz each) vegetarian beans in sauce or baked beans
teaspoon chili powder
tablespoons butter
large sweet onion, thinly sliced
vegetarian bratwurst
tablespoon packed brown sugar
teaspoon ground mustard
cup barbecue sauce
cup regular or nonalcoholic beer
hot dog buns, toasted
  1. Spray 6-quart slow cooker with cooking spray. In slow cooker, mix beans and chili powder.
  2. In 10-inch skillet, melt butter over medium heat. Cook onion in butter 6 to 8 minutes, stirring frequently, until very tender. Using tongs or slotted spoon, remove onion from skillet and place over beans in slow cooker; do not stir onion into beans.
  3. Arrange bratwurst over onion. In small bowl, mix brown sugar, mustard, barbecue sauce and beer. Pour over bratwurst; do not stir.
  4. Cover; cook on Low heat setting 3 to 4 hours.
  5. To serve, place bratwurst in each bun. Lift onion with tongs; arrange over bratwurst in buns. Serve beans as a side dish.
Makes 8 servings
by on Oct. 11, 2012 at 11:30 AM

 Healthified Hot German Potato Salad


medium red potatoes, unpeeled
slices bacon
tablespoon olive or canola oil
cup chopped onions
tablespoon Gold Medal® all-purpose flour
tablespoon sugar
teaspoon salt
teaspoon celery seed
teaspoon pepper
cup water
cup cider vinegar
teaspoons Dijon mustard
tablespoons chopped fresh parsley
  1. In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.
  2. Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.
  3. Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.
  4. Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.
Makes 8 servings (3/4 cup each)
by on Oct. 11, 2012 at 11:31 AM

 Black Forest Dream Bars


pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
cup vegetable oil
can (21 oz) cherry pie filling
packages (8 oz each) cream cheese, softened
cup sugar
container (8 oz) frozen whipped topping, thawed
  1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  2. Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
  3. Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
  4. Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.
Makes 20 servings
by on Oct. 11, 2012 at 2:07 PM


Thanks for sharing!

by Pam on Oct. 11, 2012 at 2:30 PM
Sounds good!
Posted on CafeMom Mobile
by June on Oct. 11, 2012 at 7:50 PM

Sounds good, but we can't have any of it.

by Charlene on Oct. 11, 2012 at 8:01 PM


by Platinum Member on Oct. 11, 2012 at 9:10 PM
Posted on CafeMom Mobile
by on Oct. 11, 2012 at 9:48 PM
Posted on CafeMom Mobile
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