Cheddar Bacon Ale Dip

You had to know what I was going to post about today didn’t you?  It just had to be the dip that went with the Soft Pretzel Bites!  It was a good one too.  I think the name kind of speaks for itself…Cheddar, Bacon, and Beer!    Can you really go wrong when you put those together?  Then you get to dip a warm soft pretzel in it, oh so good! 

I served this in a little crock pot, set on warm so it would be good for the whole party.  This recipe makes quite a bit of dip, but that was a good thing.  There wasn’t a whole lot left at the end of the night.  The leftovers ended up going home with someone else they liked it so much.  The recipe has you use some of the bacon fat to get the flavor in there.  But in the end, I stirred in all the crumbled bacon.  I mean really, was anyone going to complain about more bacon?! 

Warm Cheddar Bacon Ale Dip

Adapted from Cabot Cheese

Printable Recipe

6 slices bacon,  diced
3 tablespoons Flour
1 (12-ounce) bottle amber ale
2 teaspoons Dijon mustard
4 ounces cream cheese, cut into pieces
2 cups Sharp Cheddar Cheese
1/2 teaspoon Tabasco sauce (I used Siracha)

Salt and ground black pepper to taste

In large pan over medium heat, cook bacon until browned and crispy.  Remove from pan, and place on paper towels.  Leave a couple tablespoons of bacon fat behind.  Stir in flour, and cook for about 1 minute. 

Whisk in beer.  Cook until it starts to thicken, stirring occasionally. Whisk in mustard.  Turn heat down to low. Mix in cream cheese. Add cheddar cheese a handful at a time.   Stir until cheeses are melted and dip is hot. 

Place in crock pot to keep warm for a party.  Or place in fridge and reheat at the time for serving.   

Sargento Taste Test

I was selected to participate in the Sargento Taste Test.  Sargento is cut from 100% natural cheese and is never processed.  It contains only natural ingredients and is tested by professional cheese graders to ensure high quality.  As part of this experience I was sent a $25 American Express Gift Card to purchase Sargento Natural Cheese, a Processed Cheese to compare it to, and the choice of pairings. 




I picked Pepper Jack and Colby Jack for my Sargento Cheese to test against the Processed Cheese.  It really wasn't a comparison.  My husband wasn't excited about this, because he HATES processed cheese and avoids it like the plague!  The Sargento Cheese on the other hand, he is a huge fan of. 




You can't tell as much by the pictures, but there really is no comparison between the cheese.  The processed cheese is shiny, rubbery and waxy.  There cheese doesn't really smell like anything, and it tastes kind of like plastic.  The Sargento cheese on the other hand is not shiny, actually smells like cheese, and tastes like what you would expect.  You get salty and sharp and spicy all at the same time.  There really is no comparison between Processed Cheese and Sargento. 

We made Grilled Cheese for dinner one night these the cheeses.  The both melt equally well, but the taste are worlds apart.  

**This post is part of the Foodbuzz Tastemaker Program with Sargento.  The Food was provided by Sargento via a $25 American Express Gift Card.  The opinions are my own. 

Homemade Goldfish Crackers

My son is obsessed with cheese crackers.  I mean obsessed.  He could probably live on Goldfish, Cheese Nips, Whales....all of them!  So when I saw Katrina make Homemade Cheese Nips, I was in awe!  I knew I had to do it.  But I don't have the cute pastry cutter she has, so I had to do something else.  Then I saw Miss Anthropist's Kitchen made her own goldfish cracker cutter!  I was all over this!



This recipe is SUPER easy!  I told a friend I was making these, and she laughed at me.  She said please tell me you are joking, and that is just code for you didn't make anything that today. Nope, I made them, and they are easy.  Ok, I will admit the goldfish part gets kind of annoying.  I made a tiny cutter, so it just was time consuming.  But if you cut them in squares like Cheese Nips, you would be done in no time!  With the last bit of dough I got out our new Star Wars Sandwich Cutter and made a giant Tie Fighter and Millennium Falcon! So if you have kids, go make these!!!  My husband has eaten his fair share, so even if you don't have kids try it!

Homemade Goldfish Crackers
Adapted from In Katrina's Kitchen
Printable Recipe

1 cup Flour
4 Tbls Butter, cut into small pieces
8 ounces Sharp Cheddar Cheese, grated
3/4 tsp Salt
2 Tbls cold water

Pulse everything together in the food processor until it resembles coarse sand.



Pulse in water, 1 tablespoon at a time.



Remove, wrap in plastic, and chill for 20 minute.



Roll out dough, and cut into desired shape. You can use a toothpick to make the eyes and smile if desired.  Place on lined cookie sheet.  Bake at 350 degrees for about 15 minutes, or until crispy. 

Pokey Sticks

If you went to a big college town in the midwest (Madison, Iowa City), you probably know what Gumby's Pizza is.  And you have probably had Pokey Sticks a time or two in your day.  Do you remember how good they were?  Oh my goodness, they were like pure heaven with dough and cheese.  Well, now that I am out of college, and don't live near Gumby's, I had to figure out a way to fill the void.  My husband is very grateful that I have! 

Now....If you have never had these, they are a meal.  They could be described as cheesy breadsticks, but they aren't just an appetizer.  Both of our parents had heard us talk about these, but didn't get it.  So finally we made them when they were around.  I think they finally go it, full meal, not just breadsticks!  Think of it as pizza, with different sauce, just cheese, in stick form :)  Dip in Ranch (I have not duplicated Gumby's Ranch, much to my husbands disappointment), or pizza sauce, and you have yourself a delicious, cheesy, buttery, meal.  This has come to be somewhat of a tradition in our house.  Sunday nights...Pokey Sticks and Amazing Race.  Pretty good combination :)  We even have a designated plate that is the "Pokey Stick plate".  If my son sees it in the dishwasher, he gets upset that we may have had Pokey Sticks without him!


Pokey Sticks
Inspiration from Gumby's Pizza
Printable Recipe

Dough
2 1/2 cups flour
1 Tbls Rapid Rise Yeast
1 tsp salt
1 tsp sugar
1 cup Hot water (115 degrees)
1 Tbls Canola oil

Topping
2 Tbls Parmesan Cheese
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp onion powder
1/4 cup margarine, melted
1 cup Mozeralla Cheese

Mix together the dry ingredients for the dough.  Combine the water and oil, and mix into the dough.  Mix until it forms a ball.  Turn onto floured surface and knead for about 2-3 minutes.  Just until it is no longer sticky.  Put into a bowl sprayed with non-stick spray and let rise for 20-25 minutes, until it looks like this:



While the dough is rising mix together the cheese, and seasonings in a small bowl.  Now, margarine is not usually written into recipes, usually it is butter.  But for some reason I think margarine tastes more authentic in this.  Use whatever you want, but I buy the stick margarine just for Pokey Sticks.  Melt the margarine, and mix in the seasonings.



Spread the dough out onto a prepared baking sheet.  I like to grease it, and then sprinkle with corn meal so the dough doesn't get to soggy.  I just use my fingers to get the dough into about a 12 in circle.  Spread the margarine mixture around the entire surface, and top cheese. 



Bake at 450 degrees, for 12-14 minutes.  Now, when they come out, you have to make sure to cut them correctly :)  Cut once across the middle, and then cut opposite that way, to make little sticks.