Start the weekend with Mario Lopez and Betty Crocker!

Are you looking for some fun, and not to mention delicious, party food recipes from Betty Crocker? If you’re looking to entertain friends at home or are preparing for a fun night in, we think you’ll get a kick out of these 16 beer-infused party food recipes that have been created to celebrate all of the excitement surrounding the college basketball tournament (March Madness). Why beer? Because cooking with beer is a huge trend in the world of food right now!

Mario with his favorite cooking assistant – Julio Cesar Chavez Lopez!

Visit http://www.bettycrocker.com/bettybracket to vote for your favorite recipe to win the second annual “Betty Bracket” presented by Betty Crocker and sports-loving actor and popular TV personality Mario Lopez

Some interesting tips about cooking with beer:

• Beer has a tenderizing effect and is a perfect matchup for meat-based recipes 
• Beer helps keep baked good moist and fresh, while adding a little extra puff 
• The beer flavors will be enhanced in those recipes with a longer cooking time 
• Craft beers are ideal as a cooking ingredient due to the quality and variety of flavors available

Just a couple recipes to get you mouth watering!  Go here for all the delicious recipes!

Beer Battered Grilled Cheese Sandwiches

6 slices hickory-smoked bacon

4 slices rustic white bread

2 slices provolone cheese (3/4 oz each)

2 slices Cheddar cheese (3/4 oz each)

1 egg

3/4 cup pale ale beer

1/4 cup Gold Medal® all-purpose flour

1/4 teaspoon chipotle chili powder

1 tablespoon butter

1. In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.
2. On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.
3. .Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
4. Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.

Makes 2 sandwiches

Tall, Dark and Stout Chocolate Layer Cake

Cake

1 box Betty Crocker® SuperMoist® devil's food cake mix

1 1/4 cups stout beer

1/3 cup vegetable oil

3 eggs

Chocolate Frosting

12 oz semisweet baking chocolate, finely chopped

1 1/2 cups whipping cream

1/2 cup butter

Caramel Filling

6 tablespoons caramel topping

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 9- or 8-inch round cake pans. Make cake batter as directed on box, using cake mix, beer, the oil and eggs. Pour about 1 1/2 cups batter into each pan.
2. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely.
3. Meanwhile, for frosting, place chocolate in medium mixing bowl. In 2-quart saucepan, heat whipping cream and butter to just boiling over medium heat. Pour cream mixture over chocolate; stir with whisk until melted and smooth. Cover and refrigerate about 3 to 4 hours or until spreading consistency.
4. Place 1 cake layer on serving plate. Frost top of layer with 1 cup of the frosting. Drizzle with 3 tablespoons caramel topping. Top with another cake layer, 1 cup of the frosting and remaining 3 tablespoons caramel topping. Top with remaining cake layer and frosting. Garnish with chunks of chocolate covered caramels with sea salt, if desired. Refrigerate cake at least 2 hours before serving. Store loosely covered in refrigerator.

Makes 16 servings