Cheddar Beer Weenies For Tailgating Recipe 455 Recipes

CROCK POT KICKIN' CHEESY BEER SMOKIES

Steps:

• In slow cooker combine the cheese sauce, beer and Tabasco Sauce. Stir until combined.
• Add smokies and stir until coated.
• Heat on low for 3-4 hours stirring throughout process or until heated through.

CHEDDAR-BEER WEENIES

Steps:

• Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Tightly wrap each cocktail wiener in a piece of bacon; secure with a wooden toothpick. Place in the prepared baking pan. Bake for 30 to 35 minutes or until bacon is brown and slightly crisp. Cool for 10 minutes. Remove and discard toothpicks. Place wieners in a storage container; cover and chill overnight.
• Meanwhile, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic; cook for 5 to 8 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in beer, pasta sauce, hot pepper sauce, and chili powder. Transfer to a storage container; cover and chill overnight. Tailgate day:
• Transfer cocktail wieners and sauce mixture to a 1 1/2-quart slow cooker with a car adapter. Cover and reheat on low-heat setting for 4 to 5 hours or until heated through.
• Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep cocktail wieners warm on warm-heat setting.

CHEDDAR BEER WEENIES FOR TAILGATING RECIPE - (4.5/5)

Steps:

• The day before: Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil or parchment paper. Tightly wrap each cocktail wiener in a piece of bacon; secure with a wooden toothpick. Place in the prepared baking pan. Bake for 30 to 35 minutes or until bacon is brown and slightly crisp. Cool for 10 minutes. Remove and discard toothpicks. Place wieners in a storage container; cover and chill overnight. Meanwhile, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic; cook for 5 to 8 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in beer, pasta sauce, hot pepper sauce, and chili powder. Transfer to a storage container; cover and chill overnight. Transfer cocktail wieners and sauce mixture to a 1 1/2-quart slow cooker with a car adapter. Cover and reheat on low-heat setting for 4 to 5 hours or until heated through. Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep cocktail wieners warm on warm-heat setting.

CROCKPOT BBQ BEER LITTLE SMOKIES

Steps:

• Add little smokies to the insert of a slow cooker. Add all remaining ingredients and stir to combine well.
• Cover and cook on HIGH for 2-3 hours, or LOW for 4 hours. Serve hot or keep on warm in the slow cooker.

BRATS AND BEER CHEDDAR CHOWDER

Steps:

• In small saucepan, boil potatoes til tender, drain, set aside.
• Meanwhile, in a large saucepan, heat the butter over medium heat.
• Add onion, carrot and shallots; reduce heat to medium-low.
• Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.
• In a large screwtop jar, mix broth and flour, shaking until smooth.
• Stir into onion mixture.
• Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.
• Gradually stir in cheese, mustard and horseradish, reduce heat to low.
• Cook and stir until cheese melts, but do not boil.
• Stir in brats, 12 oz. beer, and potatoes.
• Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
• Garnish with additional shredded cheese, if desired.
• Garnish with a sprinkling of cayenne or paprika if desired.
• Makes 4-6 main-dish servings.
• *Note: When cooking the brats: First brown in pan with just a bit of oil, then add 1 cup beer and simmer til done. Remove brats from beer and cut and slice. *Save beer broth to add to pot, as much or little as you like, for thickness.