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Saturday, June 2, 2012


  • Wisconsin's taste for beer can be traced to its German settlers, who opened the first breweries and saw their numbers grow to roughly 400 by the late 1800s. The state now has around 60, including the Miller Brewing Co., the U.S.'s second-leading producer.
    Milwaukee, often called the "Brew City," once was home to the Miller, Blatz, Schlitz and Pabst breweries. Only Miller remains, though the city is home to several microbreweries and brew pubs. It's no accident that the city's major league baseball team is named the Milwaukee Brewers and plays at Miller Park. dubbed Milwaukee "America's Drunkest City" last year out of a list of 35 major metropolitan areas. In a 2005 study of data from 40 states, the Harvard School of Public Health and the U.S. Centers for Disease Control and Prevention found that Wisconsin had the highest binge-drinking rate among adults and the second-highest among college students.
    Binge drinking is defined as having five or more beers in one sitting during the past month.

    Serve this  well chilled and in a frosty mug or warm on those chilly Wisconsin nights
    • 1 cup heavy whipping cream
    • 4 tbsp powdered sugar
    • 2 tbsp vanilla butter nut flavoring, divided
    • 2 tbsp MERINGUE [whipped egg whites}
    • 2tbsp Butterscotch syrup or schnapps
    • 2 cans or bottles of your favorite cream soda, I like Sprechers...
    Combine heavy whipping cream, powdered sugar, 1 tsp of vanilla butter nut flavoring, whip 2 egg whites until it forms peaks.   Add the remaining 1 tsp of the vanilla butter nut flavoring to 12 oz. of the cream soda and gently stir to combine. Spoon cream mixture on top and drizzle with butterscotch... enjoy!



Butter Beer Jello Shots


  • 1 cup creme soda
  • 2 envelopes plain gelatin
  • 1/3 cup vanilla vodka
  • 2/3 cup butterscotch schnapps
  • colored large crystal sugar, for garnish, if desired

  1. Pour soda in a medium saucepan and sprinkle with gelatin. Allow to soak for a minute or two.
  2. 2Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
  3. 3Stir in the vodka and schnapps.
  4. 4Pour into standard loaf pan ..Refrigerate until fully set (about 3 hours).
  5. 5To serve, cut into desired shapes.
  6. 6Immediately before serving, dip in colored crystal sugar, for garnish, if desired.



This is the only way to cook bratwurst in Wisconsin.

 Wisconsin is all about firing up the grill and enjoying the aroma of brats sizzling away after they've been long-simmering in a bath of beer and onions. It's part of the summer landscape here and I wouldn't have it any other way. The brats are incredibly tasty!

 If you can get fresh Johnsonville bratwurst, do it... it is worth the extra cost. Serve with brown mustard on fresh baked bakery brat bun, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!


  • 2 pounds fresh  Johnsonville bratwurst sausages
  • 2 onions, thinly sliced
  • 1 cup butter
  • 1 clove garlic
  • 6 (12 fluid ounce) cans or bottles beer
  • 1 1/2 teaspoons brown mustard
  • 10 fresh bakery brat buns ~the kind with cornmeal is the best!


  1. Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter,garlic,mustard, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
  2. Preheat grill for medium-high heat.
  3. Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on brat buns.If you have a large crowd, throw the brats back into beer mixture, and keep warm for hours, they only get better the longer bathe in beer !
  4. Even if you don't have a grill or the patience to wait for a little fire-kissing before serving, these sausages are great just out of the slow cooker.

                     Thanks for stopping by!