We started with Brew Pub Pretzels & Beer Cheese Dip. $7.99 Came with 4 pretzel sticks and 2 dipping sauces. They were ok. Now that we had them, we can cross them off the list and order something different next time.
Ed ordered the 12oz New York Strip. $17.99 He ordered it medium and it came out medium well. It would have been much better if it had come out as he ordered. Vegetables were good and mashed potatoes were very good!
I had the Appetizer Sampler for my meal. $14.99 I had my wing sauce as Honey BBQ. Its my favorite. This was pretty much as is, no frills. But I liked it! Brought home about half of it. It warmed up well for a snack tonight.
Overall, it was a very nice lunch and I had great company to enjoy it with!
Ice Cream Sandwiches
Start with homemade or store bought cookies.
Add a scoop of your favorite ice cream on first cookie.
Press second cookie on top of ice cream.
Add sprinkles and enjoy!
Slow Cooker Corn Chowder
2 medium size potatoes diced
1/2 cup onion diced
4 cups corn
1 clove garlic minced
2 teaspoons Adobo
2 cups water
2 cups half and half
Salt and pepper to taste
Bacon bits and cheese for garnish
Add Potatoes, onion, corn, garlic, adobo and water to a slow cooker.
Cook on high for 3.5 hours or until potatoes are done
Add hot half and half to slow cooker and cook another 30 minutes
Garnish with bacon bits and cheese
Don’t turn your nose up at this just yet. Try it. It’s actually really good!
This recipe will make about 6 servings
6 cups cauliflower
1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1 1/2 cups shredded cheese
1/2 cup bacon bits
Preheat oven to 425
Mix sour cream and mayo or salad dressing in a large bowl
Add cauliflower and mix well
Pour into a greased 9×13 baking pan
Top with Shredded cheese and bacon bits
Bake for 15-20 minutes or till bubbly.
1/4 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/2 cup oil
Salt and pepper
Blend the first 6 ingredients until smooth
Add oil in a steady stream until well blended
Keep in fridge and enjoy!
Baked Pierogies topped with Bacon, Tomato and Cheese
This recipe will serve 4
20 fresh or thawed pierogies
1/4 cup bacon bits
3 cloves garlic, chopped
8 ounces cream cheese
1 1/2 cup chicken broth
1 cup shredded cheese
1/2 cups sautéed sliced onions
1 cup stewed tomato
Preheat oven to 400
Place pierogies in a greased 9×13 baking pan
In a sauce pan, over medium heat, add cream cheese and chicken broth. Stir until cream cheese begins to melt.
Add garlic and sautéed onion.
Pour the cream cheese mixture over the pierogies.
Sprinkle shredded cheese on top
Top with tomatoes and bacon
Sprinkle more cheese on top
Bake for 20 minutes or until bubbly
Makes about 8 cups
5 medium-size ripe bananas
20 oz. of crushed pineapple with liquid
2 1/2 cups of white sugar
3 Tbsp lemon juice
Peel and slice the bananas into a large pot.
Add the pineapple, sugar and lemon juice
Bring to a boil stirring constantly
Turn down to simmer and cook until thick, stirring constantly
When mixture is properly thickened, spoon into containers of your choice
I keep containers in the freezer and thaw in refrigerator as needed. Can be kept in the fridge for 4 weeks but will not last that long after it’s opened!
This is great on English muffins, bagels, ice cream or even pancakes and waffles.