Autumn Pumpkin Beer Soup



2 cups cooked pumpkin or squash

1 can chicken stock

1 bottle pumpkin beer

1 cup whipping cream

2 tablespoons butter

1 large onion - chopped

1 stalk celery, minced

2 cloves crushed garlic

1/3 cup flour

1/4 teaspoon pumpkin pie spice

1 tablespoon grated parmesan cheese

2 Carrots Diced

1 Tablespoon Worcestershire sauce

Dash Tabasco

1/4 cup Sour Cream

1/4 teaspoon allspice

1 teaspoon Cinnamon

4 teaspoons Real Bacon Bits

Salt and freshly ground black pepper to taste




Heat pot and add butter. Sauté the garlic, celery, and onion until the onion is clear.

Add the flour, cooking and stirring over medium heat for a few minutes to form a roux.

Add the stock and stir with a wire whip until the mixture begins to thicken.


Add the allspice, cinnamon, carrots, Worcestershire sauce, Tabasco,

pumpkin pie spice, parmesan cheese, bacon bits, and pumpkin.

Transfer to blender & puree until carrots are finely chopped.

Return to pot and simmer for 1/2 hour, stirring often.


Add the cream, sour cream, and pumpkin beer.

Season to taste with salt and pepper, simmer for 10 min, stirring often.




Buffalo in a Blanket



4 cups flour

4 eggs

1/2  teaspoon baking powder

1/2  teaspoon salt

1 pound Buffalo Salami

1 Medium Red Onion chopped

2 bottles quality Lager

1 Granny Smith Apple, Chopped



Chop Buffalo Salami, red onion, & granny smith apple and sauté on medium heat,

Adding small amount of lager, approximately 1 oz. as needed to keep moist.

Make pancake batter with flour, eggs, salt, baking powder and 2 cups lager,

Forming 3 inch pancakes.

When pancakes are done, put buffalo salami mixture into pancakes and pin.




The Enforcer’s Ale Pickled Eggs



1 dozen eggs

1 bottle Crooked Tree I.P.A.

1/4  cup sugar

1 cup apple cider vinegar

1 red onion, chopped

2 cups water



Hard boil eggs, cool & peel.

Mix beer, vinegar, sugar, water, & onion in large sealable jar.

Add eggs, seal and let marinade 3 weeks to 1 month.




Bacon Apple I.P.A. Ice Cream Topping



6 smoked bacon strips, grated

1/4  cup maple syrup

1/4  cup brown sugar

1/2  teaspoon salt

1/2  cup cream (or half & half)

1 bottle Arcadia I.P.A.

2 Granny Smith Apple, grated



Grate bacon & apples, add brown sugar, maple syrup, & salt and sauté on medium heat,

Adding small amount of I.P.A, approximately 1 oz. as needed to keep moist,

Approximately 5-10 minutes.

Transfer to blender, add rest of  I.P.A. and cream, blend 3 minutes.




Pumpkin Beer Chili



4 cups Fresh cubed Pumpkin

1 pound Lean Ground Beef

1 pound Bob Evans Sausage

1 can Bush's Great Northern Beans, rinsed

1 Medium Onion chopped

3 Diced Roma Tomatoes , gutted & seeded

1 stalk celery, diced

2 strips bacon, diced

1 bottle Cave Creek Chili Beer

1 bottle Screamin Pumpkin Spiced Ale

4 tablespoons Chili Powder

1/4 teaspoon Cayenne Pepper

2 dash's Tabasco Sauce

1 teaspoon pumpkin pie seasoning

1 teaspoon Salt



Brown ground beef and drain off excess fat.

Brown sausage and drain off excess fat.

Put ground beef & sausage into a large pot.

Add each ingredient into the pot.

Cook in crock pot 2-4 hours or pumpkin is tender.




Spiced Beer Beef



1 lb. quality sliced beef

1 bottle beer or lager

1 tablespoon arrowroot

1 pk. Dimitri’s Bloody Mary Seasoning



Brown beef in skillet until medium rare.

Mix beer, arrowroot, and bloody mary mix in bowl and add to skillet.

Simmer until mixture thickens, careful not to overcook beef.




Creamy Beer Chicken



1 lb. cubed chicken

1 can Campbell’s cream of celery soup

1 can Campbell’s cream of mushroom soup

1 onion, diced

2 stalks celery, diced

2 carrots, diced

2 coves garlic, crushed

1 bottle beer or lager




Cook chicken in skillet until done.

In separate skillet, heat butter and sauté the garlic, celery,

carrot, and onion until the onion is clear.

Add chicken, cream of mushroom, cream of celery, and beer.

Simmer for 10-15 min, stirring regularly until done.

Serve over toast  ( rice or potatoes too )




Beer Cheese Dip



1 bottle beer or lager

1 jar cheese whiz

1 tablespoon Tabasco

1/2  red bell pepper, minced




Add beer, cheese whiz, red bell pepper, and Tabasco to pot, heat until bubbly.

Serve with … whatever’s crunchy




Beer Batter Stuffed Portabellas With Spicy Catsup



1 pk. small whole Portabella mushrooms

1 pk. quality bleu cheese

2 cups flour

1 tablespoon baking powder

1 tablespoon salt

1 tablespoon pepper

1/4  cup corn meal

1 bottle beer or lager

2 tablespoon real bacon bits

2 eggs, whisked

1 cup catsup

1 tablespoon cayenne pepper




Wash and hollow Portabella mushrooms.

Mix bleu cheese and bacon bits.

Stuff  mushrooms with bleu cheese mixture.


Combine catsup and cayenne pepper in bowl.


Wisk eggs in separate bowl.


In bowl, combine flour, salt, pepper, baking powder, and corn meal.

Add beer until a thick coating is obtained.

Egg wash mushrooms, dip in coating, egg wash again, redip in coating.


Deep fry mushrooms until golden brown.

Serve with spicy catsup.




Pumpkin Ale Corn Bread



1 cup pureed pumpkin (preferably fresh)

1 bottle pumpkin ale

1 cup flour

1 cup corn meal

1 tablespoon baking powder

1/4  teaspoon salt

1/4  teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/4  cup heavy cream

2 eggs

1 box Jiffy corn muffin mix




Combine flour, corn meal, baking powder, pumpkin pie spice,

salt, Jiffy corn muffin mix, and cinnamon in bowl.

Wisk eggs, add to bowl. Add beer, pumpkin, and cream, mix thoroughly.


Grease baking pan, add mixture and bake at 350 degrees for 20 min or until golden brown.



Beer Shrimp



1 pk. 30 count shrimp (raw & deveined)

1 bottle light ale




Marinate shrimp in ale 1/2 hr.

Drain shrimp, steam shrimp until done, do not overcook.

Chill shrimp in ice water.


Serve with spicy catsup.



Bourbon Stout Steak



2 lb. Quality steak

1 bottle stout

1/2 cup bourbon

1 cup brown sugar

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt

1 oz. peanut oil




Combine stout, bourbon, brown sugar, salt, garlic powder, onion powder, and peanut oil in Ziploc bag.

Slice steak into thin strips.

Marinate steak 1 hr. in bag.

Remove steak from bag, save marinade, pan fry steak- careful not to overcook.

Add marinade to pan, simmer until thick.


Serve with Peppercorn Mustard



Horseradish Relish



1 jar fresh beet horseradish

2 dill pickles, grated

1/2  cup mayonnaise




Combine ingredients in bowl.

Chill and serve with….. almost anything.



New England Beer Chowder



1 can Progresso New England clam chowder

1 can Campbell’s onion soup

1 can Campbell’s potato soup

1 can green beans, drained

1 small can sliced carrots, drained

1 bottle beer or lager




Combine ingredients in pot.

Bring to boil, then simmer 10 minutes.



The Legend’s Whitefish Dip



1 lb. smoked whitefish

1 clove garlic, crushed

1 green onion, finely chopped

1 stalk celery, finely chopped

1/4   white onion, finely chopped

1/2   cup mayonnaise

1/2   lemon




Debone and crumble whitefish.

Add to bowl.

Squeeze 1/2 lemon over whitefish, add all ingredients.

Combine ingredients in bowl.

Chill and serve with hearty bread or crackers.



Capboy’s Dogwraps



1 pk. Eckrich bun length smoked sausage

1 jar sauerkraut

1 can Pillsbury Refrigerated Crescent Dinner Rolls

Wasabi Mustard




Drain sauerkraut.

Lay out crescent roll, add layer of sauerkraut and Wasabi Mustard.

Place sausage on top of sauerkraut and mustard, wrap and seal.

Bake at 350 degrees for 20 min. or until golden brown.

Slice into appetizers.



Bx3C Dip { Bacon, Beer, Burger, Cheese }



1 lb. ground beef

1 bottle beer or ale

1/2 onion, grated

4 oz. pepper jack cheese, grated

1 cup mild cheddar cheese, grated

4 strips smoked bacon, grated

4 tsp. chili powder

2 tsp. salt

1 tsp. garlic powder




Cook ground beef in skillet with grated onion, garlic powder, salt, and chili powder.

In crock pot, add beer, pepper jack cheese, cheddar cheese, and bacon to start cooking.

When ground beef is cooked and all moisture is gone, transfer to crock pot.

Cook for 1 hour.

Serve with tortilla chips.



Paul’s Bacon Apple Ice Cream



1/2  lb. Applewood Smoked Bacon

4 Granny Smith Apples

1/4  cup sugar

1 gal. vanilla ice cream



Cut bacon into 1 inch pieces.

Cook bacon until tender, drain fat, add 2 tbsp. sugar, cook on low heat until done, stirring often.

Remove bacon from pan and drain.

Peel and core apples, cut into small wedges, add apples to pan with rest of sugar and cook until tender.

Add bacon to pan, toss with apples, serve over vanilla ice cream.



Dave’s BBQ Meatballs



1 bag small frozen meatballs, plain

1 can tomato sauce

1 1/2 cup brown sugar

1/2  cup dark molasses

3/4  cup Seagrams 7 Crown Whiskey

2 tbsp. garlic powder

2 tbsp. onion powder

1 oz. Tabasco sauce

1 oz. yellow mustard

1 cup catsup




In large pot, add meatballs and tomato sauce, cook 20 minutes.

Add rest of ingredients, simmer covered on low 1 hr, stirring occasionally.



Scotch Eggs



1 lb. Bob Evans Original Sausage

1 doz. Eggs

1 cup Panko bread crumbs




Hard boil eggs, cool and peel.

Make patty from sausage, wrap around eggs until sealed.

Roll in Panko bread crumbs.

Fry until sausage is done.

Cut in halves, serve with Tabasco Sauce.



Black & Tan Banana Bread



1/2  bottle Yeungling Black & Tan Ale ( or equivalent )

2  Eggs

2 cups flour

1 cup brown sugar

1/4  tsp. salt

1 tsp. baking powder

1/2  stick butter

3 bananas




Beat eggs, mash bananas.

Combine all ingredients.

Grease bread pan, add mixture to pan.

Bake at 350 degrees for 1 hour, 10 minutes

Or until toothpick inserted into center comes out clean.



Beerato Salad



3 bottles quality lager

5 hard boiled eggs

5 medium potatoes, diced

2 cups water

3 celery stalks, diced

1/2  medium onion, diced

2 oz. real bacon bits

1 tbsp. salt

1 tbsp. pepper

1 tbsp. garlic powder

2 tbsp. dill weed




Hard boil eggs, cool and peel.

Add 2 bottles lager to pot with 2 cups water, add potatoes and boil till done,

Careful that pot doesn’t boil over.

Cut eggs in half, reserve yolks to bowl, rinse egg whites, dice and add to mixing bowl.

Add celery, onion, salt, pepper, garlic powder,

1 tbsp. dill weed, and bacon bits to bowl and mix.

Mash egg yolks in bowl, add 1 tbsp. dill weed, 2 tbsp. Guildens Spicy Mustard,

and lager, adding lager while mixing until mixture is creamy but not too thick.

Transfer mixture to mixing bowl and toss.

Drain potatoes, add to mixing bowl and toss.

Refrigerate until cool then serve.



Beer Sausage Stew



1 pkg. ( 2 links) sausage

1 bottle quality lager

3 cups sweet potatos, diced

1 apple, diced

1 green pepper, cleaned and  diced

1/2  medium onion, diced

2 cans diced tomatoes

1 tbsp. pepper

2 tbsp. salt

1 tbsp. thyme

3 tbsp. flour




Cut sausage into 1/2  inch pieces.

In large saucepan, sauté sausage, onion, green pepper and potato

over medium heat for 10 min.

Add apple, tomatoes, salt, pepper, thyme, and beer, cover and simmer 20 min.

Mix flour with water for thickening agent, add to saucepan, simmer 5 min.

Serve with hearty bread.



Ale Marinated Lamb



1 pk. leg of lamb

1 bottle light ale

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. salt

Motor City Rub




Add lamb to ziploc bag.

Add ale, salt, garlic, and onion powder, shake well.

Let marinade for 1/2 hour, shaking occasionally.

Transfer to barbecue, sprinkle on Motor City rub.

Flip lamb, sprinkle on Motor City Rub, cook until done, do not overcook.



Tomatillo Salsa



1 ½ pounds tomatillos

½ cup chopped white onion

½ cup cilantro leaves

1 tablespoon fresh lime juice




Remove papery husks from tomatillos and rinse well.

Place tomatillos, lime-juice, onions, cilantro in a food processor (or blender)

and pulse until all ingredients are finely chopped and mixed.

Season to taste with salt. Cool in refrigerator.

Serve with corn tortillas or chips.



Doppelbock Bread



3 tbsp. melted butter

1 ½ cups all purpose flour

1 cup whole wheat flour

½ cup corn meal

1 tablespoon baking powder

1 tbsp. sugar

1 ½ tbsp. salt

1 bottle spaeten optimator or equivalent




Heat oven to 350 degrees.

Combine all ingredients, adding beer last, stirring in slowly.

Bake 45-60 minutes or until toothpick inserted in center comes out clean.



Cheddar Cauliflower Ale Soup



2 tbsp. butter

4 oz. bacon, minced

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 tbsp minced garlic

1 small cauliflower, chopped and cored

2 bottles Brooklyn Local 2 Westmalle Dubbel

3 cups chicken stock

1 bay leaf

1 tbsp. mustard

8 oz. sharp cheddar cheese, grated

2 tbsp. cornstarch




Melt butter in large saucepan.

Add bacon and brown.

Add onion, carrot, celery, & garlic, cook 5 minutes.

Add cauliflower, chicken stock, beer, & bay leaf, bring to a boil,

then lower temperature until mixture bubbles, cover & cook 15 minutes.

Remove bay leaf, add mustard and puree soup with blender( careful it will be hot).

Toss shredded cheddar cheese and cornstarch.

Add cheese to soup, stirring constantly until creamy and smooth.



Ghost Cheese Sauce



½ bottle Yeungling lager

1 pkg. Kraft 4 cheese nacho blend

1 tablespoon Ghost Pepper

½ lb. Bob Evans Sausage




Fry sausage.

Add sausage to pot, add cheese, lager, and ghost pepper.

Simmer on low heat until cheese is melted and mixture is creamy.

Serve with chips.



Ghost Sausage



½ bottle Yeungling lager

1 pkg. Eckridge Polish Sausage

1 tablespoon Ghost Pepper

½ cup sweet onion




Slice sausage into ¼ inch slices.

Dice onion.

Fry sausage, onion, and ghost pepper,

adding lager gradually while cooking to deglaze pan.



Ghost Ice Cream  (aka: vagina ice cream)



1 qt. Haagen- Dazz Vanilla Ice Cream

1 tbsp. minced bacon

1 tablespoon Ghost Pepper




Empty ice cream in large bowl.

Add bacon and ghost pepper and blend well.

Pour mixture back into ice cream container & place in freezer until thick.

Serve with bananas and candied nuts.



Crooked Tree Sausage



1 bottle Double Crooked Tree I.P.A.

2 pkg. Eckridge smoked Sausage

1 onion

1 red pepper

1 yellow pepper

1 green pepper




Slice sausage into ¼ inch slices.

Cut onion and peppers into cubes.

Fry sausage with 3 oz beer, in separate pan fry onions and peppers with a dash of beer, stirring regularly.

Drain sausage, add 3 oz beer and continue frying.

Remove from heat and combine ingredients.