OVERNIGHT JALAPENO CHEESE BREAD

Dough

3 1/2 cups of flour

1/2 teaspoon of yeast

2 teaspoons of salt

1 3/4 cups of water (warm)

Jalapeño filling

1/2 cup of pickled jalapeños

1/2 cup of cheddar shreds

3 tablespoons of chives (optional)

INSTRUCTIONS

In a large mixing bowl, combine 3 1/2 cups of flour, 1/2 teaspoon of yeast, and 2 teaspoons of salt. Add 1 3/4 cups of warm water and mix until well combined. The dough should be a bit wet and sticky. If it's too dry, add more water. If it's too wet, add more flour.

Leave the dough to sit at room temperature (covered with a silicone mat or towel) for 6-8 hours or overnight.

When you are ready to bake your bread preheat your oven to 425 degrees to ensure it's at the optimal temperature for baking your bread.

Chop up jalapeños into small peices.

Put the dough onto a floured surface and stretch it out. Add 1/2 cup of chopped jalapeños, 1/2 cup of cheese shreds and 2 tablespoons of chives. Begin folding the bread from each side until a nice dough ball comes together.

Place the dough into a greased loaf pan.

Bake at 425 degrees Fahrenheit for 30 minutes covered, and an additional 15 minutes uncovered.

Let the bread rest for 30 minutes (if you can manage to not eat it right away) and then cut or rip apart.

The bread will stay good for about 3 days on the counter, about 1 week in the fridge, and 3 months in the freezer.

VANILLA EXTRACT

20 Grade B Madagascar vanilla beans

1 Liter 80proof Vodka

8 4oz bottles washed and sanitized

Split beans lengthwise

Add 2.5 to 3 beans to each bottle

Cut beans in 1/2 or 1/4 (need to ensure they will be fully submerged in bottles)

Top with Vodka

Lable bottle with bottled date.

Store in cool dark place

Shake from time to time

3 months: ready to use

6 months: even better

12+ months: best

You can reuse beans by topping off with more vodka unlimited times, but they will lose potency.

Vanilla beans have a shelf life of up to two years if you store them properly, but you should plan to use them within eight months for the best flavor and freshness. Prioritize keeping your vanilla beans in an airtight container in a cool, dry place at room temperature.

The number of vanilla beans in an ounce can vary depending on the size of the beans. However, on average, there are between 6 and 8 vanilla beans in an ounce. A seven to nine-inch vanilla bean will weigh about five grams. If the beans are smaller, about three grams each, then there are about 9.45 vanilla beans in an ounce.

CHEESY CHICKEN FAJITA BAKE

2-3lbs chicken slied into strips
8oz cream cheese
1/3 cup sour cream
2env fajita seasoning
1 cup grated jack cheese
Mix all but cheese.
Put in 8x8 baking dish.
Top with cheese.
Bake 375 degrees 35-45 minutes.
Serve with rice or tortillas.

CHEESY GARLIC CHICKEN BAKE

4 Boneless Breast cut into 1” cubes
8oz cream cheese
1/2 cup sour cream
4 TBL minced garlic
1/2 tsp each: salt, pepper, garlic powder
1 cup grated parmesan
1-2 cups grated mozzarella

Mix all together in a 9x13 baking dish.
Bake at 375 degrees 35-40 minutes.

BUFFALO WILD WINGS CROCK POT CHICKEN AND PASTA

3-4 Boneless Breasts
1 Bottle Buffalo Wild Wings Sauce of Your Choice
1/2 Bottle Cream or Milk
8oz Cream Cheese
1 C Parmesan or Mozzarella
1lb. Small Pasta Cooked as instructed.

Put all but pasta into crock pot.
Cook on low for 6-8 hours.
Shred chicken.
Stir in pasta and enjoy.

JALAPENO DIP

8oz Cream Cheese
1c Sour Cream
½ TBL Chicken Bouillon
½ TBL Garlic Powder
½ - 1c Cilantro
Juice of ½ a lime
6oz Pickled Jalapenos (juice and all – if using the can with carrots & onions, use that as well)

Puree all together
Serve with  Chips (Nacho Doritos are the best)

SWEET AND SOUR CHICKEN - CROCK POT

2 lbs. chicken breasts cut into 1” cubes
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Brown the chicken

Put all ingredients into crockpot.
Cook on low 6-8 hours.
If desired thicken sauce with a cornstarch slurry.
Serve over Rice