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Garlic Cheddar Mini Beer Bread Muffins

1 package Halladay's Vermont Beer Bread Garlic Herb

1 can beer

1 cup shredded cheddar cheese

4 Tbsp melted butter

Preheat oven to 350 F. Mix all ingredients together. Fill small greased muffin cups ¾ of the way full. Bake for 15 to 20 minutes until brown on top and crusty.

SIMILAR RECIPES
Beer Bread Mini Muffins

Beer Bread Mini Muffins

1 package Halladay's Vermont Beer Bread

4 Tbsp. butter

1 (12 oz.) can or bottle beer or club soda

Preheat oven to 350˚F. Mix bread according to directions. Scoop batter into a well-greased mini muffin pan, filling each cup halfway full. Bake until cooked through, about 20 minutes. Makes 60 mini muffins.
*Muffins can be topped with shredded cheese, stuffed with sweet or savory fillings like mini meatballs.

Cheddar Chive Beer Bread

1 package Classic Vermont Beer Bread

2 Tbsp of Halladay’s Harvest Barn Garlic Chive Dip & Seasoning Blend

1 cup of grated cheddar cheese to dry contents of Classic Beer Bread mix, before adding beer.

1 (12 oz) can or bottle of beer or club soda

½ stick butter, melted

Preheat oven to 350F. Pour Classic Beer Bread mix into a bowl. Add beer or club soda then stir to incorporate ingredients. Pour batter into a greased loaf pan, add melted butter to the top. Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

Cinnamon Sweet Rolls

Cinnamon Sweet Rolls

⅓ cup sugar

1 tsp. of cinnamon

1/2 cup brown sugar

4 Tbsp. butter, melted

1 package Halladay's Vermont Beer Bread Classic Mix

1 (12 oz.) can or bottle beer or club soda

1/2 cup walnuts or pecans, chopped (optional)

Preheat oven to 350˚F. Combine sugar and cinnamon; set aside. Combine brown sugar and butter; also set aside. Lightly grease an 8-inch round cake pan. Mix beer bread with beer or soda. Scoop about a ¼ cup of batter with your hands and roll in cinnamon sugar mixture. Place on prepared pan and continue until all the dough is used up. Pour brown sugar and butter mixture on rolls. Sprinkle with nuts, if desired. Bake for about 35 minutes. Cool slightly, pull apart and serve.

Artichoke Herbed Chicken

Artichoke Herbed Chicken

2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

6 boneless chicken breasts

2 Tbsp. olive oil

1 (14.5 oz.) can marinated artichoke hearts, drained (reserve) and sliced

1 (10.5 oz.) can cream of chicken soup

1/2 cup light or regular sour cream

1/4 cup Dijon mustard

1 cup Parmesan cheese, grated

Preheat oven to 350˚F. Season chicken with salt and pepper; sprinkle with Chardonnay seasoning. Heat oil in skillet. Brown chicken on each side, about 3 minutes. Place chicken in a 9x13-inch baking dish. Cover chicken with artichoke hearts. Whisk together soup, sour cream, mustard and reserved artichoke marinade; pour over chicken. Sprinkle with cheese. Bake about 30 minutes, until cheese is melted and sauce is bubbly.