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Oct 162014

Beer And Cheddar Cheese Puffs

Such a perfect way to serve your guests during a football game party or during the upcoming holiday get-togethers! This recipe makes about 4 to 5 dozen little buns depending on how heavy handed the cook is, ha ha! Yes, I’m still on a cheese kick but with company coming this weekend, I wanted something to munch on while Kenny and I kick their butts playing poker! I came across this recipe in my older book, Recipes on Parade, and with a few changes, this was the way I rocked! You can fill these lite little babies up with anything your heart desires, from chicken salad to a cheese spread which I put on mine today. Kenny is now opting to use them for his Po Po platter for an upcoming football game. I was going to ask you to keep a secret for me but then I realized Kenny would find an open beer can in the frig with half of it gone. You see, I used his Yuengling lager beer for this recipe, OOPS! So with that, on with the party……………

Honey...You been drinking my beer?

Honey…You been drinking my beer?


Beer And Cheddar Cheese Puffs
  • ½ cup beer, not lite and I used the Yuengling lager
  • 2 tbsp butter
  • ½ cup flour
  • ½ teas Worcestershire
  • ¼ teas salt, I used pink sea salt so I did not use quite as much
  • 1/16 teas cayenne pepper or more if you like them a little hotter
  • ¾ cup finely shredded sharp cheddar cheese
  • 2 eggs
  1. Combine the beer and butter in a small saucepan and bring to a boil.
  2. Reduce heat to low and add flour all at once; stir constantly for about 1 minute or until mixture forms a ball.
  3. Remove from heat and add the Worcestershire sauce, salt, cayenne and cheese; beat well to blend mixture and cool slightly.
  4. Add eggs one at a time, beating until smooth after each addition.
  5. Drop by teaspoonfuls on an un-greased cookie sheet.
  6. Bake in a 400 degree oven for 15 minutes or until lightly browned.
  7. Cool on a wire rack.
  8. Remove tops and fill with desired filling and return tops to serve.


Hope you enjoy at your next party, filled with your favorite filling or an assortment of fillings to satisfy everyone’s taste buds……………

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Jul 012014

Pepper Steak Stuffed Meat Loaf

Can ‘ya tell I haven’t been cooking too much lately? With the new great-grandson’s arrival last week and all the extreme heat we have been having, the kitchen is the last place I feel like being in. Husband and I have even been eating mostly melon for lunch as it’s cool and refreshing with some homemade almond yeast cake or crackers. Any work outside is done in the morning and into the A/C for the duration of the day. One of my cooking buddies mentioned that her temperature yesterday tipped at 100 degrees with 100% humidity and we are feeling the same here as we live fairly close. As she said, it makes it so hard to breathe you don’t want to be out in it at all! Hoping it will break by the Fourth so we can enjoy cooking on the grill.

Our grocery store last week had my chuck roasts for BOGO again and I went ahead and did some more stocking up in the freezer, a whole 18 pounds worth as we love ground beef in any shape or form! Yesterday, I was going through my frig to see what I needed to use up and decided to throw this recipe together. We love pepper steak and we love meat loaf so why not? Husband was skeptical again but he managed to clean his plate and then I caught him nibbling on what was left, I swear, will he ever trust me after being with me for 26 years? Of course, I’m sure he thinks back to some of my kitchen disasters and have had a few suggestions for naming a new category for just such. What do you think? Should we add a category just for disasters?

So with cleaning out the frig, here’s the recipe!

All you need is a biscuit!

All you need is a biscuit!


Pepper Steak Stuffed Meat Loaf
  • 1-1/2 lbs ground beef
  • ½ cup tomato sauce
  • Salt and pepper to taste
  • 1 egg, slightly beaten
  • 1-1/4 teas Worcestershire sauce
  • ½ cup panko bread crumbs
  • 1 cup cooked rice
  • ½ cup sliced sweet onion
  • ½ cup sliced bell pepper
  • ½ cup stewed tomatoes
  1. Combine the ground beef with the next 5 ingredients and mix well.
  2. Place a little more than half the mixture in a casserole dish that has been sprayed with cooking oil.
  3. Press meat to cover bottom and make a shallow well, about ¾" deep in the center.
  4. Spread the rice, onions and peppers around in the well and cover with the stewed tomatoes.
  5. Top off with remaining meat and seal edges.
  6. Bake in a 350 degree oven for 1-1/2 hours or until meat is done to taste.


Forgot to mention, did have one little mishap last night. I had just taken a shower, threw on a robe that I had just washed and went in to take out the meatloaf. When I went to drain off the fat into a bowl, I tipped the grease bowl and covered the floor, counter and my nice clean robe with the grease! No burns so I guess it wasn’t that bad after all! Enjoy………..

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