By Conni Attwell

I came across an interesting recipe for Beer and Cheese soup, and since Oktoberfest is beer-oriented, decided that it was perfect for this month's recipes.


1 large sweet onion

2 carrots, finely diced

2 stalks celery, finely diced

3 cloves garlic, minced

1 bay leaf

1/2 stick butter

1/4 cup cornstarch

1 cup heavy cream

1 cup vegetable stock

2 cups dark beer

1 tbs steak sauce

2 tsp mustard

salt and pepper, to taste

1/2 Tbsp chili flakes

3/4 lb sharp cheddar, shredded

1/4 lb baby swiss, shredded

Cook the onion, carrots, celery, garlic, and bay leaf in the butter over medium heat. Stir continuously. When the onions become transluscent, reduce heat to medium low and sprinkle cornstarch over the mixture. Stir the vegetables and cornstarch together for about 4 mins or until cornstarch is well combined.

Add the heavy cream, veggie stock, and then the beer, stirring as you add each. Bring to a boil and simmer for five minutes (make sure to whisk once or twice as it simmers). Add the steak sauce, mustard, salt, pepper and chili flakes.

Add the cheese in batches, stirring vigorously to combine each batch. Once all the cheese has been added, simmer for an additional five minutes. Before serving, remove the bay leaf and top with warm garlic croutons.


2 or more chicken breasts

1 cup marinara sauce

2 cups multi cheese (mozzarella, romano, cheddar)

1 cup bread crumbs, cornflake crumbs, or flour

1Tbsp. Italian spices

Preheat oven to 400 degrees. Oil baking pan with olive oil. Put chicken breasts on bottom of pan, cover with crumb mixture. Add marinara sauce and sprinkle with spices. Add cheese on top. Cover and bake for 30 mins.


1 cup peanut butter

1 cup sugar

1 egg

Mix all ingredients together in a bowl. Take teaspoonfuls at a time, roll into a ball and drop on to a cookie sheet. Bake at 350 degrees for 8-10 minutes.