Rum Chili

 - 1 tbsp. olive oil

 - 2 med. onions, chopped

 - 2 minced garlic cloves

 - 3 lbs. coarsely ground beef chuck or hamburger

 - 2 tbsp. chili powder

 - ½ tsp. dried oregano

 - 1 tsp. salt

 - ½ cup dark rum

 - 1 can tomato paste (6 oz.)

 - 1 can tomatoes (1lb. 12 oz)

 - 2 cans black beans, drained and rinsed (16. Oz. each)  

Directions:

Heat oil in large stock pot, lightly saute onions and garlic in oil. Add meat, breaking up; stirring w/ wooden spoon until brown.

Add remaining ingredients. Stir. Cover. Simmer 2 hours. AFTER 2 hours, check seasoning and rum for taste. Adjust according to taste preference.

Beer Cheese Pretzel & Dip

 - 1 (16 ounce) package hot bread roll mix with yeast

 - 1 cup shredded sharp Cheddar cheese

 - 1 1/4 cups beer

 - 1 egg, beaten

 - 2 tablespoons kosher salt

 - 1 (8 ounce) package cream cheese, diced and softened

 - 1 (8 ounce) package processed cheese, cubed

 - 3/4 teaspoon garlic powder

 - 1/2 cup beer, room temperature

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt. Bake 25 minutes in the preheated oven, or until golden brown.

Over low heat or in a mini crock pot, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.

Chocolate Cherry Merlot Brownies

 - 1-1/2 cup dried cherries

 - 1 cup merlot wine

 - 4 oz semi sweet chocolate

 - 4 oz dark chocolate (60% cocoa)

 - 1-1/3 cup flour

 - 1/2 tsp salt

 - 1/3 cup butter, room temperature

 - 1 cup sugar

 - 2 large eggs

 - 2 tsp vanilla extract

Heat oven to 350*F. Place cherries in a large bowl. Over medium high heat, warm merlot until just boiling. Pour wine over cherries, allowing them to steep, about 15 minutes. Drain cherries and discard wine.

Melting the chocolate:

Use a double boiler, or a bowl placed over a sauce pan with simmering water to melt the chocolate. Stir chocolate as it melts, and keep an eye on it to make sure it doesn't scorch. Chocolate should be smooth and creamy.

Using a mixer, cream butter and sugar together until light and fluffy. Add eggs and vanilla and beat another minute. Add flour and salt and mix well for another minute. With the mixer running on low, add the cherries to the batter and mix until moderately incorporated. Fill a square 9 in baking dish with batter and bake in oven for about 35 minutes, or until a toothpick inserted in the middle of the brownies, comes out clean.

Margarita Fruit Salad

 - 1 each cantaloupe, honeydew, orange, grapefruit and mango, cut/peeled into bite size pieces

 - 2 cups strawberries, halved

 - 1/2 c Sugar

 - 1/3 c Orange juice

 - 3 tb Tequila

 - 3 tb Orange liqueur

 - 3 tb Lime juice

Directions:

Combine fruit, set aside. In small saucepan, cook sugar and orange juice over medium-high heat, stirring, for 3 minutes or until sugar dissolves. Stir in tequila, liqueur, and lime juice. Let cool to room temperature. Combine with fruit. Cover and refrigerate for at least two hours or overnight.