Cooking with You: Jennifer Janssen

Brat, Beer and Cheese Dip:

Ingredients:

1/2 yellow onion

1 tablespoon garlic in olive oil

Remove casings off 5 brats

1 pound gouda cheese

1/3 brick velveeta

2 bottles beer

Directions:

Saute onion, and garlic in oil.  Brown brats.  Add beer, let reduce (longer the better).  Gradually add gouda and velveeta.  You can transfer to crock pot to keep warm.  Serve with chips.

Thai Chicken Pizza

Ingredients:

Pizza crust (refrigerated or premade)
Yellow and green zucchini squash sliced
Cooked chicken (great from leftover) cut up
Thai sweet chili sauce cheese
Sliced green onions

Directions:

Top pizza crust with sweet chili sauce, layer on zucchini then chicken, cheese top with sliced green onions.

Fruitcake:

2 cups sugar
1/2 lb unsalted butter 2sticks
6 eggs seperated
1 lb sifted flour about 4 1/2 cups
1/2 tsp salt
1 tsp baking powder
1/2 cup brandy or wiskey
1 lb raisins (omit for Candy Dots)-soak dots in 1/2 cup brandy save brandy
4 cups chopped nuts
Brandy or wiskey

Directions:

In mixing bowl cream butter and sugar. Beat in egg yolks. sift together flour,salt and baking powder.
add dry ingredients alternately with 1/2 cup whiskey from soaking dots. Stir In dots and nuts. Beat egg whites until stiff peaks form. Fold whites into batter. Turn into well greased floured bundt pan. Bake in pre-heated 300 degree oven for 2 hours. Cool. wrap in cheese cloth soaked in brandy.  Wrap in foil and place in can or cake tin with tight fitting lid store in refrigerator.  The longer the cake ages the better it is.