I've had a blast cooking with Bud Light during 2011. I've tried everything from Bud Light Potato Salad, to Bud Light Peanut Brittle, Bud Light Chocolate Ginger Bread, Bud Light Ritae, Bud Light Pizza... IT ALL TASTED GREAT!Click Here to grab the recipes! :)
I thought I would do 1 Final Bud Light Recipe of 2011. It's something you can take into the New Year.. 2012!!! The Traditional Bud Light Recipe is 3 EASY steps. Check them out!!
SO EASY & YUMMY! This is a great recipe for the holidays and ringing in the New Year! Just remember, if you plan to enjoy a few Bud Lights, drink responsibly . Plan a head for a safe ride home with a designate drive or have a number to a cab. Enjoy your Bud Light! Sure sign of a Good Time... LOOKING FORWARD TO MORE GOOD TIMES IN 2012! YOU ROCK!
My friends at Brown Distributing also wish you a Happy & Safe Holiday Season!! CHEERS!!
I was inspired by a celebrityrecipe of Neil Patrick Harris. I re-worked it a bit and put in some Bud Light for a holiday kick with a bit of chocolate and created another Big Time Yummy!!
Bud Light Pound Cake Bars
1 Box of pound cake mix (16oz)
1 stick of margarine/butter softened
4 eggs
8 oz of 1/3 less fat cream cheese softened
3 1/2 cups of powdered sugar
1/2 cup of chopped pecans
1/2 package heath bits (4-5 oz)
1/2 package (5 oz) dark chocolate chips
Bottle of Bud Light
2 tsp vanilla
4 Tbs Brown sugar
2 tsp of Cinnamon
*Preheat oven to 350. Spray pam of crisco a 9X 13 baking dish. In a large bowl, mix cake mix, butter/margarine and 2 eggs. Mix until smooth. I used an electric mixer. I added 1 Tbs of Bud Light to this mixture. Spread this mixture evenly in the baking dish. In medium bowl, combine the 3 1/2 cups of powdered sugar, 2 eggs, another TBs of Bud Light and cream cheese. I used the electric mixer and mixed it well. Spread the cream cheese mixture evenly on the pound cake mixture. In a bowl mix the 1/2 cup of pecans with 1/4 a cup of Bud Light, 2 tsps of cinnamon and 4-5 TBS of brown sugar. Sprinkle on top of the bars. Put in the oven to bake until it's golden brown, about 40-45 minutes depending how your oven bakes.
About 5 minutes before it's finished baking, put the 1/2 bag/5 oz of dark chocolate chips with 1/4 cup of Bud Light in a microwavable bowl. MIcrowave about every :30 seconds and then stir. Add more Bud Light if chocolate is to thick. It should be thick enough to spread. Let it cool and then enjoy!
Here's a perfect Bud Light addition to the holiday meal. Give the Turkey Day meal a little BL kick!
Bud Light Apple Pecan Stuffing -1 lb of sausage ( I used Jimmy Dean Maple flavor..whatever you like. You can also use chicken sausage. Or none at all)
- 6 slices of bacon
-1 rib of celery
-1 small onion (or none if you aren't a fan)
-3-6 garlic cloves (I used around 4)
-1/2 can of chicken broth (Save the other for left overs, if you need more moist stuffing)
-1/2 bottle of Bud Light (Save the other half if you need to more moist stuffing)
- 1 stick of butter/margarine
- Loaf of day old Sourdough bread (cut in cubes and season as you like) You can also use the pre-bagged stuffing cubes. If you go for the bread loaf you will have to bake longer, but it really is Yummy!!
- 1 -2 medium sized apples ( I used 1 1/2 of Honeycrisp apples)
- 4.5 ounce of chopped dates (you can use cranberries, raisins, dried apricots...)
-1 cup of chopped pecans ( or almonds...or whatever you favorite nut is.. or none)
-3-6 tablespoons of brown sugar
-2 teaspoons of cinnamon
-2 teaspoons of sage
-2 teaspoons of black pepper
-2 teaspoons of Italian seasoning
(all seasonings to your taste.. you could add more or less)
-1 cup of apple cider ( I used the envelope applecider that you just add water)
Cook'n it up:
-Cook bacon until crispy and than drain grease. Set the baon aside for later. In a large pot, big enough for all the ingredients to fit, brown the sausage, onions, and celery ( I also put some bud light in while is was browning for a bit more kick). Drain and add 1/2 can of chicken broth and 1/2 bottle of the Bud light. Add butter/margarine and cook and stir until it's melted. Remove from heat. Stir in the stuffing cubes, apples, dates, seasonings, the bacon broken into bits and the apple cider. Mix until moist. Put the mixture in a large greased baking dish, like 13x9 inch. Cover with tin foil and bake in pre-heated 375 oven for about 30 minutes, then uncover and bake another 30. If it's not the desired crunchy/ moist ratio you like, then bake longer. I baked mine about 1 1/2 hours, but I used the fresher bread cubes. Less baking time for the pre-made/bagged stuffing cubes.
(I prepared it earlier in the day and then put it in the refrigerator for a few hours before I baked it. If you have time to do this, your stuffing will have even better flavor.) Let it cool for a few minutes and than serve with your Turkey or whatever you are having. It's also Yummy with a touch of honey on top. Of course Ted likes his with more butter on it. :)
Great Stuffing w/ a kick for the Holidays, thanks to Bud Light! Have a Happy & Safe Thanksgiving Holiday!
Ted and I had our first time trying to make homemade pretzels. The recipe I found for Beer Pretzels seemed to be easy, but when we tried it out, it didn't turn out quite like we thought. Of course I used Bud Light, which tasted good in the end result.
Bud Light Pretzel: -4 1/2 to 5 cups of flour
- 1 envelope (1/4 ounce) quick rise yeast
-1 tsp of salt
-2-3 TBS of sugar
-1 cup of skim milk
-1/2 cup of Bud Light
- 2 eggs slighty beaten
-2 TBs wesson/canola oil
Quick Cheese Queso
- 160z Velveeta (cut up in chunk so it's easier melting) - 3-4 TBS taco seasoning
- 1/2 cup of Bud Light
- 3 TBs of milk (as the velveeta melts you can add more Bud Light depending on how thick or thin you like your Queso)
This is easy Bud Light Queso.. just put all the ingredients in the sauce pan and heat up until it's melted. If too think, then add some more Bud LIght. Let it simmer on low heat for during the baking time of the pretzels. This actually made our 1st Bud Light Pretzel making attempt taste really good, rather than just alright. The queso is on the salty side.
In a large bowl, combine 2 cups of flour, sugar, yeast and salt. In a small saucepan, heat the milk, Bud Light and oil to 120-130 degrees (we did 125 degrees..using our candy thermometer). Add to the dry ingredients. Beat just until moistened (used my kitchen aid mixer). Stir in enough of the remaining flour to form a soft dough. We used about another 2 1/2 cups of flour, which is where we might have gone wrong. Maybe to much flour?
Turn onto a floured surface, knead until smooth and elastic.. 4-6 minutes. Ted did this, but it didn't seem to get totally smooth. Cover and let rest for 10 minutes. It was only a bit puffier than when it was covered 10 minutes earlier. Divide the dough into 14 equal portions...roll each into a 20-inch rope. This is where it got tricky. The dough just wasn't rolling out very well. So we made mostly pretzel sticks. Cover and let rest 10 minutes longer.
Twist into pretzel shapes. Again, pretzel sticks was the shape of the night... Place on greased baking sheet.. brush w/ eggs. We used egg whites at first, not a good idea since the full egg is what makes them golden brown. We added some a bit of Butter Crisco on the tops, which got them brown. Bake at 350 for about 15 minutes. More like 20 for our Thick Pretzel Sticks.. LOL..
The Bud Light Pretzels turned out alright, but it was more like a biscuit/pretzel w/ the tasty Bud Light Queso. Bud Light Cheese 'n Pretzels is a great idea for parties and snacks, but I would love to try it with a different pretzel recipe. Practice makes perfect.
If you have a yummy pretzel recipe that Ted & I could turn into a Bud Light Pretzel, that ROCKS! Please send it our way. We anxiously await our next attempt at ROCK'N BUD LIGHT PRETZELS! Email me at heather@mix947.com
The holidays have me craving Gingerbread. So I thought I would tryout my new holiday recipe for Bud Light Chocolate Gingerbread Cake. It's got the best of all in one. :)
Bud Light Chocolate Gingerbread Cake Ingredients for the cake:
-2 1/2 cups flour
-1/3 c cocoa powder- unsweetened
-1 TB ginger
-2 tsps baking powder
-1 tsp baking soda
-1 tsp cinnamon
-1/2 cup/1 stick of butter/margarine softened
-1/2 cup of packed brown sugar
-1 cup of molasses
-1 tsp vanilla
-1 egg
-1/4 cup of Bud Light
-3/4 cup of boling water
Ingredients frosting/topping
- 1 container of Buttercream Frosting ( I haven't discovered a recipe that tastes better to me yet) - 1cup of mini chocolate chips
- 1/2 -1 cup of dark chocolate chips
- 2 -4TB Bud Light
- 2-4 TB sugar cookie coffee creamer
Cake Directions:
-Preheat oven to 350.
- Mix the flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in a medium bowl. Set aside.
-Beat the softened butter/margarine, brown sugar, molasses and vanilla in a large box w/ electric mixer on medium speed until well blended.
-Mix the egg and then add the flour mixture alternately with the boiled water, constantly stirring, until well mixed. Add the 1/4 cup of Bud Light to the mix, and stir until well blended.
- Pour the batter in a 9 inch square/greased baking dish or a greased bundt cake pan (I used butter flavored pam to grease the bundt pan) -Bake around 40 minutes until a toothpick comes out clean from the center. If you have a wire rack to put the pan on to cool, use that. Once it's completely cooled you can get it on the dish to decorate it.
Topping Directions:
- MIX together the container of Buttercream Frosting with the cup of mini chocolate chips and spread on the cake evenly.
-The chocolate swirl topping is made by putting 1/2 to 1 cup of dark chocolate chips (depending how much you want on the cake) in a microwave safe bowl with 1-2 TBS sugar cookie coffee creamer and 1-2 TBS Bud Light.. melt together in microwave about :30..then stir- may need to add more chips and/or 1-2 more TBS of the liquids and heat again...then stir.. keep doing this process until the chocolate is thin enough to swirl/splash on the cake..not runny, but not to thick either.
Put the cake in the refrigerator to set for about 1 hour, then set it out to reach room temp. It's ready to eat.
My honey Ted isn't a fan of Gingerbread, but he said this one was surprisingly good. :) I agree, but of course I love gingerbread, chocolate and Bud Light..can't go wrong! :) Give it a try! You may find you'll LIKE/LOVE IT!
I think next time I'll add a packet of chocolate instant pudding to make it even more moist, but it was a pretty good turn out for the 1st try with this new recipe. :)
Here's the recipe for Bud Light Super Easy Fudge. It's Yummy Sweet... perfect for the holidays or anytime you are having a chocolate craving. The best part it's REALLY EASY!! It also goes great with left over pumpkins!
You only need 4 ingredients:
-Bud Light- 1-2 tablespoons..the rest tastes great w/ the finished fudge.
Bud Light and Chocolate ROCK together! Try it!
-1 can (14 ounces Eagle Brand Rocks) sweetened condensed milk
-1 bag (12 ounces) semisweet chocolate chips (2 cups)
-2 ounces/squares unsweetened baking chocolate 5 ingredients if you want to add ch0pped nuts
Directions:
- Spray pam/ or butter a square baking pan ( I used an 8x8 glass one)
-Heat milk, chocolate chips and unsweetened chocolate and 1-2 tablespoons of Bud Light in a 2-quart saucepan over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. It will be very thick. Remove from heat.
-Stir in, quick, the vanilla (& nuts if you want those too). Spread in the pan. Refrigerate for about 1 1/2 hours then cut in 1 inch squares. They may start to melt/get soft a bit, then just put them back in the refrigerator to set up again. You can either eat the 'Bud Light Super Easy Fudge' at room temp or cold... It's good anyway! Especially good with a Bud Light! :) Sure sign of another Yummy Good Time!
2 cups packed light brown sugar
1 cup granulated sugar
3/4 cup milk (I use skim)
1/2 cup Bud Light (in place of water)
1/4 cup corn syrup
1/8 tsp. salt
1 tsp. vanilla
1Â 1/2 cups pecan halves
Heat sugars, Bud Light, milk, corn syrup and salt to boiling in a large sauce pan or heavy 3-quart Dutch oven. (I don't have a D.O, so I used a good size saucepan). Reduce heat to medium. Cook, about 35- 45 minutes, stirring just the top foamy bubbles (usually 15 minutes without stirring, but the Bud Light causes the mixture to foam up, so you have to be patient as it cooks down. It was about 45 minutes for me.) Once your candy thermometer reaches 236 degress take off the heat. Let it cool, in the pan, without stirring for about an hour. The saucepan is cool to the touch.
Add vanilla and the pecan halves. Stir together until well mixed, but still has a shine to it. It will be very thick, so stirring will build those arm muscles. Drop mixture by the spoonfuls onto waxed paper. Let stand 1-2 hours, or until the candies are firm and no longer glossy and sticky.
Wrap each in wax paper or plastic warp, and store in an airtight container.
This is a perfect Halloween, holiday and anytime treat. :) Another Good Yummy Time w/ Bud Light!
Thought I would stick w/ the candy Bud Light vibe since Halloween is just around the corner, and the Holidays. This would work for all of these occasions and just because you want some Bud Light Toffee!
Bud Light Toffee:
-1 cup of sugar
-1 stick of butter/margarine
-1/4 cup Bud Light
-1/2-3/4 cup semisweet chocolate chips
-1/2-3/4 cup finely chopped pecans (flavored kind is yummy too)
*You will need to whip out the trusty candy thermometer. Also have a large cookie sheet out and ready for the hot toffee. Best to prep before hand, because you really have to watch/ constantly stir the mixture so it doesn't burn.
1.) Heat the sugar, margarine/butter and Bud Light to boiling in a 2 quart saucepan, stirring constantly; reduce the heat to medium or a bit lower. Be careful the heat isn't to high (Bud Light tends to make things boil over quicker). Cook, around 15 minutes, still stirring constantly until you hit 300 degree temp on the candy thermometer. You can test a small amount of the mixture in very cold water. If it separates into hard brittle threads, it's ready. Be careful not to burn the mixture. Watch your heat and keep stirring. Another way to build arm muscles
2.) Once you hit 300 degrees, immediately pour the toffee onto an ungreased large cookie sheet. Spread the mixture about 1/4 inch thickness. Sprinkle w/ chocolate chips (white chocolate chips/ butterscotch..maybe a mixture..whatever makes you happy) , and let stand about 1 minute/or until the chips are completely softened. Spread the softened chocolate evenly over the toffee. Sprinkle w/ pecans.
3.) Let stand at room temperature about 1 hour. I also put it in the refrigerator another 10-15 minutes, so the chocolate was completely cool/set. Break into pieces and enjoy. If you have some left, store it in an airtight container. It should last for several days tasting FANTASTIC! :)
HHHMMM... Yummy Bud Light Toffee made another yummy good time in my kitchen. Try it in yours! :)
This makes a small batch. If you want a larger one, I would at least double the ingredients. :)
Bud Light-Toffee was definitely a sure sign of a Yummy Good Time! HERE WE GO!!
Here's a tasty treat that Rocks anytime.. tailgating...game time... holidays... a snack. The Bud Light just kicks it up a yummy notch!!
It was my 1st time making Peanut Brittle. Ted used to make it with his Grandfather when he was young, so between the 2 of us, we got our ' Peanut Brittle' candy making on...
Bud Light Peanut Brittle
-1 1/2 teaspoons baking soda
-1 teaspoon Bud Light
-1 teaspoon vanilla
-1 1/2 cups of sugar-1/2 cup of water & 1/2 cup of Bud Light
-1 cup of light corn syrup
-3 Tablespoons of butter /margarine
-2 cups (16 0z ) peanute the norm is the Spanish peanuts, but honey roasted rocks for a sweeter taste.
*Candy thermometer - This is really important to have. Ted went all over ATX looking for one.
Finally found one at Bed Bath & Beyond! He said he should have gone there first. Making the Bud Light Peanut Brittle:
-Heat oven to 200 degrees. Grease w/spray pam 2 cookie sheets. Put the cookie sheets in the oven to keep warm. This is important so the sticky candy will spread about 1/4 inch thick without setting up right away.
-Mix baking soda, 1 tsp of Bud Light and the vanilla and set it aside. Mix sugar, 1/2 cup of water, 1/2 cup of Bud Light and the corn syrup in a 3 -quart saucepan. Cook over medium heat, about 25 minutes, stirring occasionally, once the candy thermometer reaches around 240 degrees it should be ready. Test it by dropping a small amount of the mixture into VERY COLD water. It should form a ball in the water and go flat when it's taken out. Then it's ready. (The Bud Light seems to cause the mixture to boil over easier, than if you were using all water. So make sure you keep an eye out it. Stir and lift the pan up a bit if it's looking like an eruption is going to happen. Be patient, it will turn into what you want! )
-Stir in butter/margarine and peanuts. Cook, about 13-15 minutes, stirring constantly. Once the candy thermometer reaches around 300 degrees  it should be ready. Test it by dropping a small amount of the mixture into VERY COLD water. It should separate into hard, brittle threads. Watch carefully so this doesn't burn. Once it's ready immediately take it off the heat. Quickly stir in the baking soda mixture until light and foamy. (The stirring stage to 300 with the peanuts will give your arm a work out. It will be thicker as you get closer to the 300 temp. Don't stop stirring. You can tag team the stirring like Ted & I did)
-Pour 1/2 of the candy mixture onto each warm cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. Let them cool completely for about an hour. Then break into pieces and eat. Make sure you store in an airtight container, so it keeps a bit.
Ted was skeptical when we started, but the end result he enjoyed.. IT ROCKED in taste, crunch and chew! Bud Light creates another winner! Great for a football parties, holiday parties or just a snack cause you deserve it!
Enjoy your Bud Light Peanut Brittle. Sure sign of a YUMMY GOOD TIME. Here we go!!
Bud Light Peanut Brittle Round 1-4 check them out..
*Canât believe Iâm saying this but, Iâm a Bud Light Believer now! That peanut brittle was really very good! Thanks for sharing!-
Co-bud Joe
*I tasted the stuff (Bud Light Peanut Brittle is THE STUFF) you made and it was awesome!-Co-bud Roxanne
About 5 minutes before it's finished baking, put the 1/2 bag/5 oz of dark chocolate chips with 1/4 cup of Bud Light in a microwavable bowl. MIcrowave about every :30 seconds and then stir. Add more Bud Light if chocolate is to thick. It should be thick enough to spread. 
-1 lb of sausage ( I used Jimmy Dean Maple flavor..whatever you like. You can also use chicken sausage. Or none at all)
Let it cool for a few minutes and than serve with your Turkey or whatever you are having. It's also Yummy with a touch of honey on top. Of course Ted likes his with more butter on it. :)
-4 1/2 to 5 cups of flour
Twist into pretzel shapes. Again, pretzel sticks was the shape of the night... Place on greased baking sheet.. brush w/ eggs. We used egg whites at first, not a good idea since the full egg is what makes them golden brown. We added some a bit of Butter Crisco on the tops, which got them brown. Bake at 350 for about 15 minutes. More like 20 for our Thick Pretzel Sticks.. LOL..
Ingredients for the cake:
My honey Ted isn't a fan of Gingerbread, but he said this one was surprisingly good. :) I agree, but of course I love gingerbread, chocolate and Bud Light..can't go wrong! :) Give it a try! You may find you'll LIKE/LOVE IT!
Bud Light Peanut Brittle
