Cheddar Beer Triangles Recipes

BEER-CHEESE TRIANGLES WITH ZESTY CHEESE SAUCE

Steps:

• Line cookie sheets with waxed paper. In medium bowl, stir Bisquick mix, Cheddar cheese and beer until soft dough forms; beat vigorously 20 strokes. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times.
• Press or roll dough into 16x10-inch rectangle. Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate triangles and place on cookie sheet. Freeze until firm, about 1 hour. Place frozen triangles in airtight container. Freeze up to 1 month.
• Heat oven to 450°F. Spray large cookie sheets with cooking spray. Place triangles on cookie sheets. Bake 8 to 10 minutes or until golden brown.
• To make sauce, in 1 1/2-quart saucepan, heat cheese product, salsa and beans over low heat, stirring occasionally, until cheese is melted and sauce is hot. Serve triangles with sauce.

BEER-CHEESE TRIANGLES

Steps:

• Heat oven to 450°F. Spray large cookie sheets with cooking spray. In medium bowl, stir Bisquick mix, cheese and beer until soft dough forms; beat vigorously 20 strokes.
• On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times. Press or roll dough into 16x10-inch rectangle.
• Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread melted butter over dough; sprinkle with sesame seed. Separate triangles; place on cookie sheets.
• Bake 8 to 10 minutes or until golden brown. Serve with dip.

CHEDDAR BEER TRIANGLES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Stir the baking mix, Cheddar cheese, and beer in a bowl until the mixture clings together. Knead briefly on a lightly-floured surface until the dough just holds together. Pat the dough into a 6-inch circle and cut into 10 wedges; place the wedges onto the prepared baking sheet.
• Bake in the preheated oven until browned on the bottom and golden brown on top, 8 to 10 minutes.

CHEDDAR BEER SOUP

Steps:

• Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
• Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
• Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
• Serve sprinkled with bacon.

BEER CHEESE TRIANGLES WITH ZESTY CHEESE SAUCE

Steps:

• 1. First line a cookie sheet with waxed paper.In a medium bowl mix the bisquick mix, cheddar cheese & beer until soft dough forms.Beat for about 20 strokes. On the surface sprinkle with bisqick mix, roll out the dough in bisqick to coat. Shape into ball & knead 5 times.
• 2. Then press or roll into 16x10 inch rectangle shape. Cut the rectangles into 2 inch squares (Dont separate them), then cut each square diagonally in half. Spread with melted butter & sprinkle with the seeds. Separate triangles & plae on a cookie sheet. Freeze until firm for about 1 hour.
• 3. Heat the oven to 450F. Spray large cookie sheet with cooking spray. Place the triangles on the cookie sheet. Bake for about 8 to 10 mins or until golden brown.
• 4. To make the sauce. In a 1 1/2 quart saucepan, heat the cheese,salsa & beans over low heat. Make sure to stir occasionally until cheese is melted & sauce is hot. Serve beside the triangles.

CHEDDAR BEER BREAD ROLLS

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
• Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
• Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
• Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
• Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.