Put on your lederhosen and practice your chicken dance, but most of all, get ready for an Oktoberfest picnic lunch!
- 4 12oz Cans Beer
- 1 Large Onion, Diced
- 10 Bratwurst Links
- 2 Teaspoons Red Pepper Flakes
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer
mixture, reduce heat to low, and continue cooking the onions. Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
Crockpot German Potato Salad
- 5 Medium Red Potatoes, Sliced (peeled or not as desired)
- 1/2 Pound Bacon, Cooked and Crumbled
- 1 Medium Yellow Onion, Chopped
- 1/3 Cup Vinegar
- 1/3 Cup Water
- 2 Tablespoons Flour
- 2 Tablespoons Sugar
- 1/2 Teaspoon Celery Seed
- 1/2 Teaspoon Pepper
- 1 Teaspoon Salt
Place all ingredients in crock besides bacon. Mix well. Cover and cook on low 8-10 hours. Add bacon and mix. Serve warm.
German Baked Beans
- 2 15oz Cans of Pork and Beans
- 1 14oz Can Sauerkraut, Rinsed and Well-Drained
- 1 Cup Unsweetened Applesauce
- 1/2 Cup Packed Brown Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Mustard
In a large bowl, combine all ingredients. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 1 to 1-1/2 hours or until bubbly.
Kaesespaetzle (German Mac ‘n’ Cheese)
Most recipes start with homemade spaetzle but I cheated and bought the noodles. There are lots of simple noodle recipes online.
- 1 Package of Spaetzle Noodles, Boiled in Salt Water by Package Recommendation
- 8oz Gruyere Cheese, Grated (many cheeses will work such as Gouda or Swiss)
- 2 Medium Onions, Sliced Thinly, Quartered and Caramelized
- 2 Teaspoons Olive Oil
- 1 Tablespoon Butter
Prepare noodles, grate cheese and caramelize onions in olive oil. Butter a casserole dish, put 1/2 of the noodles in the bottom, add 1/2 of the onions and 1/2 of the cheese. Repeat layers ending with cheese. Bake, covered, at 350˚ for 20 minutes, then uncovered for 15 minutes. If you like, brown the cheese with the broiler during the last 5 minutes. Serve hot.
German Chocolate Upside Down Cake
- 1 Cup Flaked Sweetened Coconut
- 1 Cup Chopped Pecans
- 1 18.25oz Package of German Chocolate Cake Mix
- Eggs, Water, and Oil as Directed on Packaging
- 8oz Cream Cheese, Room Temperature
- 1/2 Cup Butter or Margarine, Room Temperature
- 2 Cups Confectioners’ Sugar
Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°. Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans. Beat together the cream
cheese, butter and confectioners’ sugar; drop by spoonfuls over the top of cake batter. Put the cake in the oven with a large baking pan under it just in case the mixture spills over a bit. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion. Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.
Easy Bee Sting Cake
(compilation of several recipes)
Ingredients for Cake
- 1 Box Yellow Cake Mix (butter recipe is best)
- Ingredients Listed on Cake Mix Box
Ingredients For Topping
- 6 Tablespoons Butter
- 1/3 Cup Sugar
- 3 Tablespoons Honey
- 2 Tablespoons Cream
- 1 1/2 Cup Sliced Almonds
Ingredients For Filling
- 8oz Package of Cream Cheese, Softened
- 2 Cups Cold Milk
- 4 Serving Package of Vanilla Instant Pudding
Follow instructions on cake mix package (preheat oven, mix, etc.). Pour batter into greased
and lined large cake pan (approx. 11 x 17) or two small ones. If using one large pan, use
two pieces of parchment paper overlapping slightly but coming together at midway of the
pan. Bake for 10 minutes.
For the topping, melt butter and sugar and honey in a saucepan over medium heat. Bring
mixture to a boil stirring constantly. Boil 3 to 5 minutes until mixture turns light gold. Add
almonds and remove from heat. Spread the topping mixture on ½ of the cake (or one of the
smaller pans). Return to the oven for 10 to 15 minutes (time varies with size of pans) or
until a toothpick comes out clean. Cool the cake completely.
For the filling, beat cream cheese and ½ C milk until blended. Add pudding mix and remaining
milk. Beat on low for 1 minute.
Cut cake in half, separating the half with the almond topping from the plain
cake. Put the plain cake half on a platter or cake board, spread cooled filling on the plain
half. Put the almond covered layer on top. Refrigerate until ready to serve.