Beef Stew

A flavorful and hearty entree  

Beef Stew 

Ingredients
3 tablespoons flour
2 1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds chuck roast, cut into 1 inch cubes
1/2 cup vegetable oil
2 medium onions, chopped
4 medium potatoes, peeled and cut into 1 inch pieces
3 medium carrots, peeled and cut into 1-inch pieces
10 ounce package frozen peas
12 ounce can beer
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce (such as A.1. Original Sauce)
1 garlic clove, minced
2 bay leaves
1/2 teaspoon thyme
2 tablespoons parsley, chopped 

Directions
Combine flour, salt, and pepper in a large bowl. Add beef and combine until the beef is coated in flour mixture. Heat half of oil in a skillet, Add half the beef and cook until browned, about 5 to 6 minutes. Place cooked beef into the crock pot. Repeat with remaining oil and beef.

Place onion to the skillet and cook until softened, about 6 minutes. Place in crock pot on top of beef. Add potatoes, carrots and peas.  Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves and thyme. Cover and cook on low for 4 to 5 hours, until beef and vegetables are tender. Discard bay leaves. Serve garnished with parsley.

Fall Apple Cider Sangria

Tart, crisp and seasonal

Fall Apple Cider Sangria

Ingredients
1 bottle white wine
2 cups apple cider
1/2 cup brandy
1/4 cup orange liqueur
1 apple, sliced
1 orange, sliced
1 cinnamon stick

Directions
In a large pitcher, combine the white wine, apple cider, brandy, orange liqueur, apple slices, orange slices and cinnamon stick. Refrigerate for at least 2 hours or overnight. To serve, add ice cubes to glasses and pour the sangria over the ice. Garnish with additional apple and orange slices or a cinnamon stick in each glass.

Winter Red Citrus Sangria

Sweet and smooth with a bright orange flavor

Winter Red Citrus Sangria

Ingredients
1 pear washed, seeded and sliced
4 mandarin oranges, sliced thinly
1 apple, seeded and sliced
1/2 cup sugar
1 cinnamon stick
1 bottle red wine
3 cups pomegranate juice
1 cup orange juice
1 cup orange liqueur

Directions

Combine sliced fruit to a large pitcher. Sprinkle with sugar and add the cinnamon stick. Pour the red wine, orange juice, pomegranate juice and orange liqueur over the fruit. Stir well. Cover and refrigerate overnight or for at least 6 hours.

To serve, remove cinnamon stick and pour over ice into glasses. Garnish with additional orange slices.

Boozy Butterbeer

Sweet and smooth

Boozy Butterbeer

Ingredients
1 1/2 ounces butterscotch syrup
1 1/2 ounce dark rum
1/2 ounce butterscotch liqueur
1 cup sparkling apple cider, cold
Whipped cream, for garnish

Directions
In the bottom of a small mug, mix together the butterscotch syrup, rum and liqueur. Add sparkling non alcoholic cider. Top with whipped cream.

Butterbeer Cocktail

Sweet and creamy

Butterbeer Cocktail

Ingredients
1 1/2 ounces spiced rum
2 ounces cream soda
1 ounce heavy cream
1 tablespoon butterscotch syrup
1/2 teaspoon vanilla
Whipped cream
Cinnamon, for garnish

Directions
Combine spiced rum, cream soda, heavy cream, butterscotch syrup and vanilla in a rocks glass filled with ice. Stir gently. Top with whipped cream and a sprinkle of cinnamon.

Wizard's Butterscotch Elixir

Creamy sweet and smooth

Wizard's Butterscotch Elixir

Ingredients
1 ounce Irish cream
1/2 ounce vanilla vodka
2 ounces cream soda
1 ounce butterscotch schnapps

Directions
Fill a rocks glass with ice cubes. Add butterscotch schnapps, Irish cream and vanilla vodka. Stir gently. Top with cream soda. Garnish with whipped cream and a drizzle of butterscotch.

Pumpkin Maple Mimosa

Slightly sweet and cinnamon flavored 

Pumpkin Maple Mimosa

Ingredients
1 tablespoon pumpkin purée
1/4 teaspoon pumpkin spice. 1/2 ounce vodka
1/2 ounce maple syrup
4 to 5 ounces prosecco, chilled 

Directions

In a champagne flute, combine the pumpkin purée, pumpkin spice, vodka and maple syrup. Mix untill blended. Top with chilled Prosecco. Stir lightly.