Oktoberfest foods

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

 Cheesy Beer Fondue

1

can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
1/2
teaspoon ground mustard
1 1/2
cups shredded Cheddar cheese (6 oz)
1/3
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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VisionSeeker
by on Oct. 11, 2012 at 11:29 AM

 Beer Glazed Brats and Beans

2

cans (28 oz each) vegetarian beans in sauce or baked beans
1/4
teaspoon chili powder
2
tablespoons butter
1
large sweet onion, thinly sliced
8
vegetarian bratwurst
1
tablespoon packed brown sugar
1
teaspoon ground mustard
1/4
cup barbecue sauce
1/4
cup regular or nonalcoholic beer
8
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
VisionSeeker
by on Oct. 11, 2012 at 11:30 AM

 Healthified Hot German Potato Salad

6

medium red potatoes, unpeeled
3
slices bacon
1
tablespoon olive or canola oil
3/4
cup chopped onions
1
tablespoon Gold Medal® all-purpose flour
1
tablespoon sugar
1/2
teaspoon salt
1/2
teaspoon celery seed
1/8
teaspoon pepper
3/4
cup water
1/4
cup cider vinegar
2
teaspoons Dijon mustard
2
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)
VisionSeeker
by on Oct. 11, 2012 at 11:31 AM

 Black Forest Dream Bars

1

pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4
cup vegetable oil
1
egg
1
can (21 oz) cherry pie filling
2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
1
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
mereinhart28
by Michelle on Oct. 11, 2012 at 2:07 PM

YUM!

Thanks for sharing!

wandep
by Pam on Oct. 11, 2012 at 2:30 PM
Sounds good!
Posted on CafeMom Mobile
Juniper53098
by June on Oct. 11, 2012 at 7:50 PM

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

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

 TFS

PoehlerBear1983
by Platinum Member on Oct. 11, 2012 at 9:10 PM
Tfs
Posted on CafeMom Mobile
Sophie4910
by on Oct. 11, 2012 at 9:48 PM
Yum.
Posted on CafeMom Mobile
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