Amber Beer Cheese Dip recipe.

Ingredients
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste

Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.

Baked Beans II recipe.

Ingredients
2 (15 ounce) cans baked beans with pork
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.

Backyard BBQ Chex� Mix recipe.

Ingredients
5 cups Corn Chex� cereal
4 cups Wheat Chex� cereal
2 cups restaurant style Caesar croutons
1 cup dark rye chips
1 cup smoke flavored almonds
1/3 cup butter or margarine
2 tablespoons blue cheese dressing
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 teaspoons onion powder
1 teaspoon garlic salt
1 teaspoon coarse ground black pepper

Directions
In large microwavable bowl, mix cereals, croutons, chips and almonds.
In 2-cup microwavable measuring cup, microwave butter uncovered for 40 seconds or until melted. Stir in dressing, Worcestershire sauce and liquid smoke. Pour over cereal mixture; stir until evenly coated. In small bowl, mix onion powder, garlic salt and pepper. Sprinkle over cereal mixture; toss to evenly coat.
Microwave uncovered on High for 5 to 6 minutes, stirring every 2 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

Babovka (Poppyseed Rings) recipe.

Ingredients
1/4 cup warm milk
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
1/2 cup margarine
1 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 pinch ground mace
1 pinch ground ginger
4 cups all-purpose flour
42 ounces poppyseed filling
2 tablespoons margarine, melted

Directions
Place 1/4 cup milk in a small saucepan and warm over a low flame. NOTE: BE SURE THAT MILK IS WARM, NOT HOT, TO THE TOUCH. Add the yeast and l teaspoon sugar. Cover and let rise until creamy.
Heat the 1 cup milk in a small saucepan until it bubbles, then remove from heat. Add butter or margarine and stir until melted; let cool. Add remaining sugar and salt and stir until dissolved; then add beaten eggs, yeast mixture, vanilla, mace and ginger and mix together. Add 3 l/2 to 4 cups flour and stir until smooth.
Place dough in a large lightly oiled bowl. Cover tightly with aluminum foil and set in the refrigerator overnight.
Preheat oven to 375 degrees F (190 degrees C).
Turn dough out onto a lightly floured surface and divide in half. Roll out on floured board like a jellyroll, large and oblong. Evenly spread one can of poppyseed filling over each piece of dough, then roll up each piece and pinch the ends together to form circle two circles. Place each ring in a lightly greased round cake pan with a hole in the center; press rings down to flatten. With kitchen shears, make about 22 cuts, each 3/4 inch deep. Twist each piece slightly so that the rolls fan out from the center of the pan. Brush or drizzle melted butter or margarine on top of the rolls, cover and let rise in a warm place for l l/2 hours, or until doubled in size.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until golden.