At Beer Mug World we like to say that it's more about life Around the beer mug rather then the mug itself. What better way to celebrate that mentality then to share some recipes that all use our favorite ingredient, Beer. Hopefully, some good times are had preparing these dishes and enjoying them. Below are some of my favorites I have tried to make and everything has gone well. Be sure to visit the authors of these recipes for more tasty treats!

Wisconsin Native's Beer Cheese Soup

INGREDIENTS

• 1 1/2 cups diced carrots
• 1 1/2 cups diced onion
• 1 1/2 cups diced celery
• 2 cloves garlic, minced
• 1 teaspoon hot pepper sauce
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups chicken broth
• 2 cups beer
• 1/3 cup butter
• 1/3 cup flour
• 4 cups milk or half and half
• 6 cups shredded sharp Cheddar cheese
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• popped popcorn, for garnish

DIRECTIONS

1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

(Source. http://allrecipes.com/Recipe/Wisconsin-Natives-Beer-Cheese-Soup/Detail.aspx)

• 1 TBLS butter
• 
  1/3 cup finely chopped onion
• 
  3 cloves garlic, crushed through a press
• 
  1 bottle (12 oz) Brown Ale Beer
• 
  1/3 cup honey
• 
  1/3 cup chili sauce
• 
  1/3 cup spicy brown mustard
• 
  1 TBLS grated peeled fresh ginger
• 
  1 ¾ lbs boneless sirloin steak
• 
  1 TBLS olive oil
• 
  1 tsp salt
• 
  ½ tsp black pepper

In medium saucepan over medium high heat, melt butter. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add Brown Ale Beer, honey, chili sauce, mustard and ginger; bring to a boil, reduce heat to simmering and simmer 20 minutes, stirring occasionally, until reduced and thickened. Cool to room temperature.

Prepare gas or charcoal grill, or preheat broiler. Brush steak with olive oil; season with salt and pepper. Place steak on grill or under broiler and sear 3 minutes on each side, turning with tongs. Brush generously with glaze and continue to grill or broil for about 10 minutes, turning and brushing steak with glaze several times during cooking. (You will need about ¾ cup of the glaze for brushing; refrigerate remaining glaze for another purpose.) Remove from heat when internal temperature in the thickest part of the steak reaches 135 F, for medium-rare doneness. Let steak rest 5 minutes before slicing on grain to serve.

(Source. http://www.oklahomabeer.org/beergingersteaks.html)

Cream Cheese Filling
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
½ tsp vanilla extract
1 egg, brought to room temperature

Brownies
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
¼ tsp salt
6 TBLS butter, cut into cubes and brought to room temperature
8 ounces dark bittersweet chocolate, chopped
¾ cup white chocolate chips
4 eggs, brought to room temperature
1 cup sugar
1 ¼ cup Stout Beer, brought to room temperature
1 cup semi-sweet chocolate chips

Preheat oven to 375 F. Line a 9 x 13-inch baking pan with aluminum foil or parchment paper, or grease and flour pan. In medium mixing bowl with electric mixer on medium speed, prepare cream cheese filling by beating cream cheese until smooth. Gradually beat in sugar. Beat in vanilla and one egg until just blended. Set aside.

In medium mixing bowl, whisk together flour, cocoa powder and salt until well-combined. Set aside. In top of double boiler over very low heat, melt butter, bittersweet chocolate and white chocolate chips, stirring constantly until melted. Remove chocolate from heat.

In large mixing bowl, beat four eggs and one cup sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat reserved flour mixture into melted chocolate mixture. Whisk in Stout Beer. (The batter will seem a bit thin.) Drop semi-sweet chocolate chips evenly on top of batter, allowing some to sink into batter. Pour entire mixture into prepared pan.

Pour cream cheese mixture over brownie batter in pan. Cut through mixture several times with knife to create a marbled design. Place in oven and bake 30 minutes on center rack until top is browned and toothpick inserted in center comes out almost clean. Remove brownies from oven and let cool, uncovered, until they reach room temperature. Cut into 24 brownies and serve.

(Source. http://www.oklahomabeer.org/beerbrownie.html)

Just to be clear, I am not taking credit for these amazing recipes. I have made all of them and loved them so I am sharing them. At Beer Mug World we fully support everyone having a good time with good beer. There is no reason good food cannot be a part of that. Get your apron on, clear the schedule, stock up on your favorite brew and best of luck!