Cheddar Beer Dip for soft pretzels

• 2 Tbsp flour
• 2 Tbsp butter
• ½ cup milk
• ¾ cup Pale Ale
• 12 oz sharp cheddar, freshly grated
• 1 tsp cayenne pepper
• Start by making a roux. Melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.Whisk in the milk and beer. Cook until thickened slightly, approximately 3-5 minutes.
• Remove from heat and stir in the freshly grated cheese and spices. Season with salt and pepper to taste.
• Repeat this process with the remaining 2 dips. Serve immediately with warm, freshly baked pretzel bites.
• Salt & pepper
  
  

Chicken Enchiladas

Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup mild or medium salsa verde
1/2 cup sour cream

Enchiladas
3-4 cups cooked chicken, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

Directions
1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.
2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, and salsa verde until smooth (or at least as smooth as you can get.)
3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Candied Jalapenos

http://tastykitchen.com/blog/2011/09/candied-jalapenos-cowboy-candy/

Roasted Asparagus

•  
• 24 large asparagus spears (about 2 pounds), trimmed and peeled
• Extra-virgin olive oil
• Coarse sea salt and freshly ground black pepper
• Aged balsamic vinegar
• Parmesan, for shaving
•  
•   Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
  Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.
  
   http://www.epicurious.com/recipes/food/views/Roasted-Asparagus-365157

Cheescake Cookie Cups

Cookie Cups

3/4 cup butter

1/2 cup sugar

1 large egg

2 tbsp milk

one 15.25 oz box cake mix, any flavor

Cheesecake Filling

12 oz cream cheese

1 1/4 cup powdered sugar

1 1/2 tsp vanilla extract

graham cracker crumbs, optional

 

Instructions

1. Cream butter and sugar together until light and fluffy.

2. Add egg and milk and mix until combined.

3. Add dry cake cake and mix thoroughly. Dough will be thick.

4. Wrap dough in clear wrap and refrigerate 3-4 hours, or overnight.

5. Grease a mini muffin tin.

6. Make balls of about 1 1/2 tsp in size and press into the bottom of each mini muffin cup. Press the center down just a bit to make a slight indention, where you'll add the cheesecake filling later. You want each cup to only be about 3/4 full, or they will rise out of the cup when baked.

7. Bake at 350 degrees for 9-11 minutes, or until edges are barely golden.

8. Remove cookies from oven and allow to cool for 3-4 minutes. If the center doesn't still have an indention, use the end of a wooden spoon (or something similar) to press down a bit in the center of each cookie.

8. Remove cookies to a cooling rack to cool.

While the cookies cool, make the cheesecake filling:

1. Beat cream cheese until smooth.

2. Add powdered sugar and vanilla extract and beat until smooth.

3. Use a spoon or piping bag and tip to add cheesecake filling to the center of the cooled cookie cups.

4. Top with graham cracker crumbs or sprinkles, if desired. Store covered in refrigerator.

Bacon Deviled Eggs

http://www.epicurious.com/recipes/food/views/Bacon-Deviled-Eggs-388689

Bacon Oatmeal Cookies

http://www.epicurious.com/recipes/food/views/Bacon-Oatmeal-and-Raisin-Cookies-394670