Blues Playoff Tickets Giveaway – Recipes!!!!

Hi lovers of cheap-cheap, fun-fun:

I like cheap, and nothing is cheaper than FREE! That’s why I’m giving away tickets Game 1 of the Blues vs. Kings playoff series this Friday. I had my friends send me am alcohol infused recipe with a hockey theme.

I had such a great response, I had to put everything on the blog! Check it out. Voting is currently taking place on Facebook. I will announce a winner tomorrow (4/27) at 7pm.

So in the meantime vote, vote and vote some more! Here’s a link to my Facebook page.


Pesky Blooze Brownies (or Young’s Double Chocolate Stout Brownies) by Jen Metzler

1 C Young’s Double Chocolate Stout
• 5 oz. plain chocolate (typically a bittersweet type, about 60% cacao)
• 3/4 C unsalted butter (1.5 sticks)
• 1 cup light brown sugar
• 2/3 C flour
• 1/2 C cocoa powder
• 2 large eggs

OR, because you’re obviously in a hurry because the game starts soon and you don’t want to miss a single second of the awesome, purchase a brownie mix (my personal favorite,Betty Crocker’s “Mississippi Mud” Bar Supreme brownies , and just replace the allotted water with the delicious, delicious beer.

*Important note: After measuring the beer, give it some time and let the foam settle to get a more accurate measurement.

If making the “from scratch/recipe form”:

– Use a double boiler (or use a makeshift one by boiling a pot of water and placing a heat-safe bowl over it then lower the water/heat to a simmer).

– Break the chocolate into the bowl with the butter (be sure to dice the butter for easier/quicker melting) then stir until thoroughly melted.

– After the mixture is smooth, beat in the sugar using a hand mixer, then allow mixture to cool to lukewarm.

– Whisk flour and cocoa powder together then set aside.

– Beat the eggs in to the chocolate/butter mixture until it looks glossy/shiny, then pour in the stout. (YAY, BEER!)

– Fold the flour mixture in to the beer/brownie mix (if lumpy/thick, use hand mixer to smooth it out but be careful to not over-do it).

– Pour mix in to 8×8 pan (the pan should either be covered with parchment paper or simply greased) evenly and bake at 375 for about 20 minutes (this depends on if you like crispier or chewier brownies).

– After 20 minutes, let brownies cool. If you’re feeling really advantageous, top with caramel alcohol infused whipped cream, like Cream brand.

NOW, that said…I had hockey to watch! So, I went with my pal, Ms. Crocker, and we kicked a few back in preparation. Again, with these delicious brownies in a box, just follow the directions and substitute the water with Young’s Double Chocolate Stout. Bake at 325 for 35 minutes (just long enough to cook during the Fox Sports Midwest Pre-Game show and right in time for puck drop) and voila! Brownies so good they’re worthy of the Stanley Cup themselves. Brownies, Beer and Blues hockey…what else do you need?!


Backes Bites by Chris Skowera


  • 2 (8 oz) Boneless Strip Steaks
  • 1/2 cup Barefoot Sauvignon Blanc (White Wine)
  • 1/3 cup Heavy Cream
  • 3 tbsps Sour Cream
  • 2 oz Stilton Cheese (Blue Cheese Crumbles)
  • Salt & Pepper to Taste


  • Preheat grill to medium and lightly oil grate.
  • Season both sides of the steak with salt and pepper, then place on grill. Grill for about 5 minutes, then flip and continue to cook for 5 more minutes for medium. Remove from heat and cover with foil.
  • Pour wine into a saucepan and bring to a boil over medium heat. Simmer for 2 to 5 minutes or until wine has reduced to half the original amount, then pour in cream. When sauce comes back to a boil, simmer on low for a few more minutes to thicken.
  • Stir in sour cream and cheese and turn off the heat. Pour into a small serving bowl. Slice steaks into bite-sized cubes and arrange on a platter; place a toothpick in each cube, and serve with the bowl of sauce for dipping.


Schlaf-enkirk Bleu Cheese Chicken by Bradley Darby


  • 4 flattened chicken breasts
  • 1 bottle Schlafly Schwarzbier
  • 1 can black beans, drained and rinsed
  • 8oz bleu cheese crumbles
  • olive oil
  • 1 tbsp minced garlic
  • toothpicks/kabobs
  • Seasonings


  • Rinse and dry chicken after flattening, marinate in Schlafly Schwarzbier (Black Lager) and season as you wish, let sit in fridge sealed for 2 hours,
  • Preheat oven to 375. Mix together black beans, garlic and most of bleu cheese crumbles… save maybe 1-2oz
  • Oil baking pan, i use olive oil and maybe a bit more black lager in the bottle of pan.
    place seasoned chicken on pan and place heap of bleu cheese and black beans mixture on chicken, wrap chicken up and use toothpicks to keep together. repeat for other 3 breasts.
  • Season as you wish, I typically put a little bit of beer in the bottom of the pan. Cover with foil, bake for 40 minutes. Remove foil and sprinkle remaining bleu cheese on top of chicken. place back in oven and bake on 420 for 5-10 minutes until browned and cheese creamy


Baby “Backes” ribs by Jay:

  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/2 teaspoon of red pepper flakes
  • 1/2 cup of Knob Creek Whiskey
Add mix to your next batch of ribs for finger licking good bbq!
Hockey Puck(er) Cake by Missy Pinkerton-McDaniel
Tequila Lime Cake 

Prep time: 45 minutes

Cook time: 50 minutes

Serves 12-16



  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • Zest of two limes
  • 4 eggs
  • 3/4 cup milk
  • 1/2 cup tequila plus 3/4 cup tequila for later
  • 3 lime halves


  • 2 cups sugar
  • 1/4 cup water
  • Juice of one lime
  • Zest of one lime
  • 1/4 cup tequila
  • 2 tablespoons Grand Marnier

Preheat oven to 325 degrees. Grease and flour three 9-inch round cake pans. In a medium bowl, combine flour, baking powder and salt. Mix together with a whisk to blend.

In a stand mixer (or with handheld mixer), cream together butter, sugar and lime zest. Add eggs one at a time, beating until blended after each addition. At low speed, add a third of the flour, then a third of the milk. Beat until incorporated, scraping down sides of bowl as needed. Repeat, alternating the flour and milk. Add 1/2 cup of the tequila and beat until incorporated. Do not overmix.

Divide the batter between the cake pans. Bake for 30 to 40 minutes. Check for doneness at 30 minutes.

Allow to cool and remove from pans. Sprinkle each cake layer with 1/4 cup (or more to taste) tequila and the juice of 1/2 lime.

After cake layers are baked and cooled, prepare glaze:

Place the sugar, water and lime juice in a sauce pan. Heat on medium-high heat, gently stirring to dissolve sugar. Allow to boil until large bubbles form on the surface (230 degrees). Remove from heat and stir in lime zest. Allow to cool for 1-2 minutes maximum. Add tequila and Grand Marnier.

Spread about a fourth of the glaze on one layer; stack on second layer and spread another fourth of the glaze on top. Add the third layer.

Thinly slice a whole lime into wheels. Place on top of cake and cover with remaining glaze. (Warm glaze slightly if it begins to harden.)

Per serving based on 16 servings: 478 cal.; 5 g pro.; 73 g carb.; 13 g fat (8 sat., 4 monounsat., 1 polyunsat.); 86 mg chol.; 104 mg sod.; 1 g fiber; 51 g sugar; 25 percent calories from fat.


Rum “Spiked” Caramel Corn by Shawn Fletcher

  • 1/2 cup unpopped corn
  • 3 cups of granulated white sugar
  • 1/4 cup Myers’s dark rum
  • 3 Tbsp unsalted butter
  • 1 Tbsp pure vanilla extract
  • 1.5 tsp salt
  • 1.5 tsp baking soda

1. Pop the popcorn using an air popper (or on the stove with oil if you don’t have an air popper). Place popped popcorn in a large bowl. You’ll want enough room for stirring after you pour the caramel over it. I had to separate the popcorn into two bowls.
2. Cover one to sheet pans with aluminum foil.
3. In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often. Continue to cook until sugar melts and caramel becomes a pretty brown (caramel) color. Once it melts and turns a dark caramel color, trust your gut and act fast because it scorches quickly.
4. Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.
5. Spread the caramel corn out on foil lined sheet pans and allow to cool at least ten minutes before eating.


Stella Artois Nacho Cheese Dip by Jeff Klein

(Makes 12 cups)

  • 12oz Stella Artois Beer
  • 1 tablespoon ground cumin
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon garlic powder
  • 48 ounces refried beans
  • 1/2 cup chunky salsa  (I like Hot, but feel free to use Mild or Medium)
  • 48 ounces Velveeta cheese cut into 1/2 inch pieces
  • 1/2 cup fresh cilantro, chopped


1  Combine Stella Artois, cumin, dried oregano and garlic powder in medium sauce-pan and bring to light boil.

2. Reduce heat and simmer for 5 minutes on low

2. Add beans and salsa; stir until heated through.

3. Add Velveeta cheese; stir until cheese melts, about 3 minutes.

4. Stir in cilantro and transfer to serving bowl.

5. Serve warm with tortilla chips.



Cook the Kings Steak by Gregory Gilbert

Well first you need some nice filet mingone, do a dry rub the night before with a southern whiskey marinade, put in fridge, next you need strawberries to marinade in Jose Cuervo tradicional gold. DAY 2… Cook two vadilla onions in a bud light & worshestershire sauce with butter,  until golden brown, then add mushrooms & cover on low heat untill carmelized, dont forget to add fresh garlic to taste. Your corn on the cobb will be roasted on the grill, in the husk, wraped in foil with butter & seasoned salt. Don”t forget to have plenty of iced down bud light on hand, the more the cheff drinks, the better you look.  lol…. Keep the tequila on ice with plenty of sliced limes. I like to make creamy scalloped taters or velveta & shells, maybe a salad for the ladies, ya know , healthy stuff. Now I use mesquite to smoke my steak, but your choice, now I like my meat rare, still bleading, like the Kings after we stomp them. Ok back to the tequila, I mean food, I only use SWEET baby rays bbq sauce on my steak when quein, We might want to take some wings to the game to throw on the ice after we clip theirs. GO BLUES , we haungry………