Monday, March 17, 2008

Beer Butt Chicken

This is a recipe that my husband has been asking me to make since sometime last year. With Tyson whole chickens being on sale so frequently, I decided to try it just for him over the weekend! WOW was it amazing! There are a few things I would do differently for next time (those changes will be in red) but it was really easy and very yummy!

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer (I used Coors Light b/c that's hubby's favorite)
1 (4lb) whole chicken

Preheat an outdoor grill for low heat. (I cooked this in my oven at 350 for an hour and 10 minutes)
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Next time, I think I will use some softened butter and mix some spices together and loosen the chicken skin and rub the mixture up under the skin for some extra flavor in the chicken. I also tented my chicken with a piece of foil while in the oven so it didnt get tooo dark on top--and it was perfect. The skin was nice and crispy and had an amazing flavor!

Thursday, March 13, 2008

Party Food!

This past weekend I hosted a creative memories party for a bunch of my girlfriends. It was a lot of fun!! I of course went over board on food but I wanted to share all of these recipes with you! They were all very simple and only used a few ingredients each! I made them ALL the night before too!

The first recipe is for Hot Artichoke Spinach Dip--this one came from (my favorite website!) It was very easy, and I put it all together the night before and then baked it in the oven the day of the party!

Hot Artichoke Spinach Dip
Submitted by: Sherrie D.Rated: 4 out of 5 by 243 members
Prep Time: 20 MinutesCook Time: 25 Minutes
Ready In: 45 MinutesYields: 16 servings

1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen
chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3.In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4.Bake in the preheated oven for 40 minutes, or until cheese is melted and bubbly.

I served this one with many different types of crackers--Cracker Sticks, Gourmet crackers, club crackers...I had a little platter of everything!

This next one is for a cheese ball. This cheese ball is one of the best I've ever tasted! It was GONE by the end of the party--which disappointed my husband greatly! This one also from!

The Best CheeseBall

2 (8 ounce) packages cream cheese, softened
3/4 cup shredded Cheddar cheese
1/4 cup shredded pepperjack cheese
1/2 green bell pepper, minced
1 jalapeno peppers, seeded and minced
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt

In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.

Yum...Cucumber sandwiches. These were a favorite of mine from when my mom used to sell pampered chef. She used to use the cute little flower shaped bread tube and do italian bread in them and make these.
This recipe came from as well and was a HUGE hit at the party!


1 (8 ounce) package cream cheese, softened
3 tablespoons sour cream
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
2 cucumbers, sliced

In a small bowl, blend cream cheese, sour cream and dry Italian-style salad dressing mix.
Arrange cocktail rye bread slices on a medium serving dish. Spread with the cream cheese mixture. Top each with a cucumber slice and sprinkle dill on the top of each completed sandwich!

I attempted cheesecake for the first time (from scratch) for this party. I was really nervous that it wasn't going to turn out--but they were a HUGE HIT! I only had a few left over! This recipes is also from


2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.


These were another favorite of mine growing up! I hope you enjoy them as much as I do!

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch salad dressing mix (Also really yummy with Dry Italian)
3 green onions, chopped
11 (8 inch) flour tortillas
22 thin slices deli ham

In a small mixing bowl, beat the cream cheese and salad dressing mix until smooth. Add onions; mix well. Spread about 3 tablespoons over each tortilla; top each with two ham slices.
Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-in. slices.

This is s recipe my mom got from a neighbor of ours. I'm not sure where it came from, but it's amazing! This one MUST be made the night before so it can sit and let the sugar "do it's thing."

12 oz Whipped Cream Cheese
1/2 cup brown sugar
3/4 cup granulated sugar
1 bag of chocolate and toffee bits
Grannysmith Apples

Place mix together (easiest with your hands) cream cheese, sugars, chocolate and toffee bits). Put in fridge over night to sit. Before your party, core and slice your apples, then dip in pineapple or lemon juice to keep them from browning.

I can guarantee that this recipe will be a HUGE SUCCESS!