This video was filmed in February and I just haven't had the chance to upload it till now. This was made from the leftovers of my Kentucky style beer cheese that I made for Superbowl snacks. Today I want to share with you this delicious leftover makeover using up the Kentucky style beer cheese that I made for Superbowl. I figured that this cheese would end up getting lost in the back of my fridge so I decided to make this is into a yummy lunch for Rick and I. We actually ate this twice for lunch so this amount is a good dinner for four. This could not be easier. The premise for this soup is based on Wisconsin cheese soup, which often had beer in it, in place of some or all of the stock I have used. Since the cheese spread had enough beer in it and an intense beer flavor, I thought it best to mellow that out a bit using chicken stock. I sauteed a bit of onion and garlic in a saucepan and made a light roux using flour added to the butter and vegetables once they were a bit soft. Added the stock and stirred till the mixture was slightly thickened. Then I added the cheese spread, in two additions, stirring well between each to make sure the cheese spread had thoroughly melted. While I was cooking the soup, I browned up some Polish sausage or Kielbasa that I had sliced into half moons. We like ours a bit on the very brown side so that it is nicely caramelized and crispy. When the sausage was done, we added it to a soup mug with our cheese soup. This made for a delicious and hearty lunch that was satisfying and kind of amazing! I decided to make this soup because I knew I could not freeze the cheese spread, but after converting it into soup, I could actually freeze the leftovers to enjoy at a later time. So keep that in mind, if you ever make some beer cheese and decided you made too much or don't think it will last. Convert it into this soup and you will have something yummy waiting in the freezer for a busy night or rainy afternoon lunch. I did not add any extra seasoning to my soup. There was no need. The spread was already flavorful enough. You can adjust to your personal preference, of course! If you want to make a cheese soup without having cheese spread. You can easily adjust this recipe to do so. Simply swap out 2 cups of the stock for a bottle of your favorite beer and instead of adding the cheese spread like I did, add four cups of shredded sharp cheddar cheese and stir until melted and incorporated. Then add the cream or milk to bring everything together. I hope you give this beer cheese soup a try and I hope you love it! Happy Eating! Business Inquiries can be sent to: info@noreenskitchen.com Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 ... https://www.youtube.com/watch?v=zRlF99aS4VA

... https://www.youtube.com/watch?v=u2ca7B7lp78

Torani Friday once again! Today we have an iced turtle frappe for you inspired by our own turtles! This combines the flavors of caramel turtle candy into a creamy icy frappe! I hope you will give it a try and I hope you love it! Happy Sipping! Business Inquiries can be sent to: info@noreenskitchen.com Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Subscribe to my crafting channel! Noreen's Crafty Corner, new uploads every Thursday! http://bit.ly/1MplHBS Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees. ... https://www.youtube.com/watch?v=NDYJSb-hpqo

Today we are going way back! This German cabbage relish is a real throwback! One that I may vaguely remember from my childhood and my German Grandmother. In researching regional hot dog specialties, I came across one that had a very interesting relish topping. To the best of my investigating this is very close to that. So today we share this regional favorite that is really kind of amazing and may be a new favorite for me! German cabbage relish is sweet, sour, sassy and satisfying! First, I want to begin by saying that this recipe is NOT appropriate for canning. I have use ingredients that are not correct for canning and could be detrimental is used when home canning. If you are looking for a cabbage relish or what some southerners may know as "chow chow" I urge you to look up a safety tested canning recipe for that to be sure you are not going to make anyone or yourself sick. Now, moving on. Today we are making a refrigerator, non canned, version. This recipe will make one quart of cabbage relish and you can keep this in your fridge for up to six months. This all starts off with plain white cabbage. I used about a quarter of a large head. So you will have lots left for homemade coleslaw or if you are inclined, sauerkraut. I have used both red and green bell peppers as well as onion and some grated carrots. These all make up the body of the relish. The flavor is where it shines. A water, vinegar and sugar brine is the key to a sweet and sour delicacy. Seasoned with turmeric, mustard powder and seeds as well as celery seed, this is a wonderful combination that is very reminiscent of my childhood and also reminds me of the Pennsylvania Dutch recipes I also remember. The process begins with salting the vegetables. Blending them all together with a generous amount of kosher or pickling/canning salt will help to draw out the moisture prior to brining and preparing the relish. This is an important step and should not be skipped. Simply mix the vegetables all together, stir together with the salt to incorporate and cover. Allow these to sit for at least 30 to 45 minutes or longer if you are multi tasking. I left mine for 2 hours. Give this a stir every so often if you are able. When you come back to the vegetables. You will see that they have rendered a lot of water. Place them in a strainer and rinse well under running water. Being sure to rinse the salt off very well. Then gently squeeze the vegetable mixture with your hands to remove as much water as possible. This will help when reducing the final product. Now it's time to cook the relish! Bringing the vinegar, water and sugar to a boil, being sure that all the sugar is dissolved, you can then add the vegetables and give everything a good stir. Add in the spices an ... https://www.youtube.com/watch?v=ZhObqrTs4oE