Thursday, March 29, 2012

Summer Beers are here!

Blog Word: Delicious!

Last year my husband took me to the Renaissance Festival and we had a blast! It's one of my top favorite summer things to do!  The food, the beer, the costumes, the beer, the fun sharp toys, the beer, and all the creative fun unique things you can find there....oh did I mention the beer? Just in case I didn't....the beer!

I had tried Leinenkugel's Summer Shandy and fell in love with it. But, not as much as my hubby did! It's just as good on tap as it is in the bottle. This beer has this great fresh lemon taste. When I say fresh, I mean as in freshly squeezed lemonade, add freshly opened ice cold smooth beer....oh deliciousness! I love their Berry Weiss even more though! It's sweeter then the Summer Shandy.

Want a great mellow lemon beer? Try Shock Top's Lemon Shandy....very similar. Great lemonade taste, but more smooth beer taste to this one. It has a more mellow mouth watering taste that makes me want to pop open another one! Try their raspberry as well! It's so amazingly smooth! It's as if you have a bottle of freshly mushed raspberries and delicious beer!

These are two must try beers....
Leinenkugel's Lemon Shandy
Shock Top's Lemon Shandy

More reviews to come as they beers roll into the store!
Happy drinking!
Dottie ^_^

Wednesday, March 28, 2012

New Set-up and a note of Gratitude!

OK, as everyone can tell there is a new set-up to my blog. I'm hoping I remembered to put everything back on here that was on here before. If you don't see something that was here before let me know! Leave me a comment here or email me!

Something new I've added: "Dottie Fun Fact!" At the very bottom of my page. You will be able to find the history and top most viewed entries on my blog there as well.

Interested in seeing my new creations? Keep up with me on tumblr...which you don't have to have an account for....or Facebook!

Also! I'm very grateful and thankful for all of my dedicated readers and regulars at work who have been so supportive of me and this endeavor! You guys are just the best and make doing all of this so much fun and exciting for me!

I look forward to bringing all of you new creations in the upcoming near future. I'm hoping to eventually get to one of the wonderful little artsy fartsy fairs and try my luck there! I'll keep everyone posted on the outcome of that!

A very special thanks to my husband, Joseph Golgan. He has been the most supportive husband a lady could ever ask for! Not complaining to much about my late nights hand painting glasses. He is always on the look out for unique glasses for me to paint! As well as willing to run to the store for anything last minute I forgot about for the recipe I'd be working on!

A special thanks goes out to my boss at Dixie Beverage Outlet for allowing me to get my start on selling my artistic hand painted glasses!

I'm a spoiled rotten little girl, and I appreciate that more then anything!

Thank you once more everyone for the support!
Dottie ^_^
Tattoo Girl

Monday, March 19, 2012

Problems with Blogger

I'm currently having a few issues with Blogger....I'm hoping to have them fixed sooner then later. Until then please bear with me and enjoy perusing my blog.
Dottie ^_^

Jameson Pot Pie

So the Hubby had wanted to Smoke some pork chops on the grill. Of course I'm all for this! What he brings home is a delicious juicy slab of Pork Tenderloin! To say the least I sliced that sucker up into 2" slices and began to marinate them and prep them for him while he got the grill ready! But there was just to much meat to cook for that night just for the family. So of course I got the brilliant idea to make Pot Pie!!! Using the same marinade that I did for our dinner that night I proceeded to make a masterpiece for the following night for dinner!
This is a three step recipe. And so delicious I'll be making it again!

In a Gallon Zip lock bag:

4 pork chops chopped into good sized cubes (they cook faster in the crock pot)
Seasonings: onion powder, paprika, Creole Seasoning, garlic powder. Be generous and just coat the meat before you put the meat in the bag!
1 Tbls minced garlic
1/4 cup or more! of Jameson Whiskey or your favorite whiskey!
Enough vinegar based BBQ sauce to coat generous!

Allow the meat to soak in the fridge overnight....or for at least 30 minutes to 1 hour!

Crock pot the whole bag! Just dump it in maybe add a tad more BBQ sauce or a little bit of water to make sure all the meat is covered. Cook it on high until the meat is cooked.

While the meat is cooking....
Use your favorite biscuit recipe or....

2 cups flour
1 cup milk or 1/2 and 1/2 or heavy whipping cream
mix until well blended. Set aside.

The Guts of the Pie!
1 frozen bag of mixed vegetables
1 bag frozen mixed bell peppers
1/2 cup mayo
1 can cream of mushroom
1 Tbls Dijon mustard.....or your favorite mustard!
The same seasonings from earlier! (Paprika, onion powder, creole seasoning, garlic powder)
CHEESE!!!! I am a cheese fanatic! So I on average use three types of cheeses. this time i used:
Smoked Provolone, mixed bag of shredded cheese and slices of American cheese! yum.....!
and Smoked Sausage or Kielbasa

Now you are probably wondering why I had you cook the meat before putting it in the pie. Because now you won't have to worry about it being fully cooked! You just have to make sure the crust cooks and you are set!

-Slice all the meat into smaller chunks and place it into the bottom of a large casserole dish or use a few    smaller casserole dishes.
-Spread the Veggies over the meat. Then the peppers.
-Mix the mayo, cream of mushroom, mustard and season to taste...add more mayo or mustard to taste! Don't be scared! ;) Spread this over the veggies...use all of it don't waste such good stuff!
-Then Do a layer of each of the cheeses. I normally cut the slices in half and spread them out. Then layer the shredded cheese on thickly last!
-Gently press everything down!
-Roll out your crust mixture from earlier....about 1/4" is good. and cover the guts!
If you are using the basic crust i posted here...preheat the oven to 450 and bake for 30 minutes. Check it every 10 minutes to make sure it isn't baking to fast. you don't want to burn your hard work!
Or if you are using your favorite biscuit recipe follow those directions!

Pull it out when the crust is cooked thoroughly!  Serve and enjoy!

Delicious and really pretty easy. It's just layering everything up!
Good Luck and try your own variations!
Dottie ^_^

Wednesday, March 7, 2012

Killians Red Velvet Cake

I was so excited when I thought about adding beer to Red Velvet cake!  There is an underlying flavor that the beer gives this cake, without actually tasting the beer. It takes the sweetness down a notch and you are able to enjoy the actual flavor of this delicious cake! Sit back hold onto your breeches you are in for a delicious ride!

Killians Red Velvet 


  • 2 tablespoons unsweetened cocoa powder (Trying using the Special Dark Cocoa Powder!)
  • 2 ounces red food coloring
    • 1/2 cup real butter
    • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup Killians Beer
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon white vinegar


  1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). 
  2. In a large bowl, cream together butter and sugar until light and fluffy. 
  3. Beat in the eggs one at a time, then stir in the cocoa mixture.
  4. Add Vanilla.
  5. Sift flour and salt.
  6. Beat in the beer alternately with the flour, mixing just until incorporated. 
  7. Stir together baking soda and vinegar, then gently fold into the cake batter.
  8. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

Use Your favorite butter cream icing or cream cheese icing recipe! 

8 tbls Cream Cheese
1 stick butter
5 cups confectioner Sugar
4-6 Tbls Irish Cream (or just plain milk will work as well.)

Add the cream cheese, butter and sugar into a mixing bowl and begin mixing. 
Add the milk a little at a time until you have the consistency you want.

If you are making cupcakes bake for 15-20 minutes. 
Mini cupcakes 10-15 minutes.