Drinks

Jolly Rancher Jello Shots
Serves 20 shot-sized servings

1 cup DeKuyper® Sour Apple Pucker schnapps

1 package green apple jell-o

1 cup boiling water

Blending Instructions:

• Mix the boiling water with a package of green apple jell-o

• Allow the jell-o to dissolve for 1 minute

• Add chilled DeKuyper Sour Apple Pucker schnapps; stir until well combined

• Pour into 1-oz disposable shot glasses which can be found at most party and food supply stores

• Refridgerate for several hours until jell-o sets

• Makes about 20 shot-sized servings

Orange Margarita

1-1/2 oz. Tequila
1/2 oz. Triple Sec
2 oz. Orange Juice

Blend. Garnish with Strawberries!

Appetizers:

Peanuts and Beer Chicken Wings
By: Chef Brett Fairfeld

Serves 4

24 chicken wings, tips removed
1 12-oz can Lager Beer
1/2 cup molasses
1/4 cup creamy peanut butter
1/4 cup lemon juice
1/4 cup Worcestershire sauce
2 Tablespoons mustard
1 teaspoon salt
1 Tablespoon chili powder
1 Tablespoon chopped parsley

Rinse chicken with cold water; pat dry with paper towel. Preheat oven to 450 F. Line a roasting pan with aluminum foil.

In large saucepan over medium high heat, combine Lager Beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt and chili powder. Bring to a boil; reduce heat and simmer, covered, about 15 minutes.

Place chicken wings in large mixing bowl. Pour sauce over wings and toss until wings are completely coated.

Pour wings and sauce into prepared pan. Place in oven and cook 25 minutes. Remove wings from oven and cool 10 minutes. Place wings on large platter and top with chopped parsley.

Recipe fromNational Beer Wholesalers Association

German-Style Beer Fondue

Serves 6

1 clove garlic
3/4 tsp caraway seeds
2 cups Pilsner Beer
1 TBLS lemon juice
1/4 tsp sugar
1 pound fully-cooked turkey sausage, cut into 1/2-inch slices
4 cups shredded Cheddar cheese (2 8-ounce packages)
2 TBLS flour
1 TBLS Worcestershire sauce
1 1/2 tsps whole grain mustard
1/2 tsp salt
1/8 tsp cayenne pepper
1 loaf rye or pumpernickel bread, unsliced
3 Granny Smith apples, cut into chunks
2 potatoes, baked and cut into chunks

Rub bottom of heavy 4-quart saucepan with garlic clove; discard clove. Add caraway seeds to pan and toast over medium-high heat, stirring constantly, until fragrant, about 1-2 minutes.

Pour beer into pot; stir until foam dissipates. Stir in lemon juice and sugar. Bring mixture to a boil; add sausage pieces, reduce heat to medium-low and simmer, uncovered 8-10 minutes. Remove sausage from pot with slotted spoon; cover with foil to keep warm. Leave beer mixture over low heat.

In large bowl, toss cheese with flour until evenly coated. Slowly whisk in beer mixture, one-half cup at a time, stirring until melted. Whisk in Worcestershire sauce, mustard, salt and cayenne pepper until blended.

Transfer mixture to warm 1 1/2 quart fondue pot, or small slow cooker set on low. Serve with sausage slices, chunks of bread, apple slices and potato cubes.

Nutrition Information, Per Serving:
780 calories; 35 g fat; 18 g saturated fat; 1730 mg sodium; 64 g carbohydrate

Recipe from National Beer Wholesalers Association