In a medium to large bowl mix all the ingredients until just combined. (Hands work best) To store; roll into balls and place in a sealed container in the fridge or freezer. Best served cold as is, with almond, coconut milk, or Greek yogurt.
In a large saucepan, combine the beer and onions. Add the bratwurst and bring to a boil over medium-high heat. Reduce the heat and simmer for 10 to 15 minutes or until the brats are heated through. Adjust the heat to maintain a simmer.
Place roast in slow cooker. Add all of the ingredients and cook on low for 8+ hours. When roast is tender, remove roast from crock pot. Pour the cooking liquid now (au jus) into a bowl. Shred the meat and place back into slow cooker.
French Dip is best served on toasted French, or hoagie rolls with provolone or swiss cheese, mayonnaise, and or horseradish if desired.
In a large skillet, heat olive oil over medium heat. Add garlic and jalapeño, cooking for 1 minute until fragrant. Stir in quinoa, beans, tomatoes, vegetable broth, corn and spices. Bring to a boil: cover, reduce heat and simmer about 20 minutes.
Add Dyno-Bites to a large bowl, set aside. In a microwave safe bowl, add the white chips and shortening; cook for about 20 seconds at a time, stirring between each cycle. Once melted, add to cereal and mix thoroughly. Set aside and let harden.
In a medium bowl, add all the prepared cucumber slices.
In a small bowl, add the Miracle Whip® Light, white vinegar, sugar and salt and pepper. Whisk until the dressing completely comes together and the Miracle Whip® is dissolved and is no longer lumpy. Pour over the cucumbers.
Refrigerate at least 1 hour prior to serving. Best served day of preparation.
Prepare the night before and let sit in the refrigerator.
In a large bowl, mix cream of mushroom soup and sour cream together. Add the frozen potatoes and stir in half the cheese. Salt and pepper to taste. Pour into a 13x9 baking dish and top with the remaining cheese.
Bake at 350° for 35-45 minutes or until golden brown and bubbly.