Amy's introduction to a lifetime of entertaining occurred when she was 12 years old, at the magazine rack of her local supermarket. Smitten by the beautiful image of a chicken dish on the cover, Amy purchased the publication with her own money, studied the recipe and then prepared it for a party of 10 delighted family members. She has been stirring up inspired ideas for living ever since.
Today, Amy appears on her personal website, Inspired Ideas, along with a weekly radio show, "Amy's Table," on Q102 FM (101.9) in Cincinnati. She also is the Culinary Director of EQ at the Party Source in Northern Kentucky, plus offers regular lifestyle tips and recipes on the weekly TV show HomeWoRx.
- Beer cheese (recipe follows)
- 1 pretzel bun, sliced and warmed
- 1 bratwurst, grilled
- Gold Star Chili, warmed
- Sauerkrat, drained
- Yellow mustard (Yellow is preferred. You may use spicy brown, but the beer cheese is quite spicy.)
- Prepared crispy onions
Oktoberfest Beer Cheese Dip
Makes 2 Cups
- 8 ounces hand-grated sharp cheddar cheese
- 4 ounces cream cheese (half an 8-ounce brick)
- 4 ounces good beer
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1/8-1/4 teaspoon cayenne pepper
- Several grinds black pepper
- 1/4 teaspoon liquid smoke
- Place cheeses and beer in a heavy Dutch oven. Cook and stir over very low heat until the cheese is melted.
- Stir in the garlic powder, crushed red pepper, cayenne pepper, black pepper and liquid smoke.
- Cook and stir over low heat for 5-6 minutes until mixture is completely smooth.
- Serve this warm with warm soft pretzels for dipping. Chill it and serve as a spread with crackers. Smear some on a burger or brat bun before adding the meat.
- Spread both halves of a warm pretzel bun with generous amounts of beer cheese.
- Top with a freshly grilled brat.
- Spoon warm Gold Star Chili over top.
- Sprinkle with tomatoes.
- Garnish with Sauerkraut, yellow mustard and a sprinkling of crispy onions.