Recipes

Preheat the oven to 425 degrees. Brown the Hot Goetta. In a saucepan melt the butter and add the flour. Whisk this mixture together over medium heat for one minute. Slowly add the milk while whisking until it is fully incorporated. Add the cream cheese and whisk until it melts into the mixture. Slowly add the beer, whisk until it is combined. Add the mustard, garlic powder, onion powder, paprika, cayenne, and salt. Add the cheese a ½ cup at a time, make sure the cheese is fully melted before adding more. Once all of the cheese is fully melted transfer the beer cheese to a bowl and add the browned Goetta. Place the bowl in the freezer for 45 minutes to an hour. Stir the beer cheese occasionally, you want to be able to scoop the mixture easily while still having the cheese hold its form. Doing this will make the next step a lot easier. Next, you want to take your pizza crusts and roll them out. Cut 2-inch by 2-inch squares out of the dough. Use a teaspoon to scoop cheese onto the center of the dough square. Do not overfill the dough or the pretzel bites will not stay together. Take the corners of the dough and bring them together, pinching tightly. Four new points will form in the dough, bring these to the center as well and pinch. Make sure that no gaps are exposing the cheese mixture. Place the completed bites on a tray while preparing the next step. In a saucepan boil 5 cups of water, once the water is boiling add the baking soda (it will bubble up). Place the bites into the water for 30 seconds, do this in batches. Place the boiled bites back onto the tray. Scramble the egg in a small bowl with a splash of beer. Brush the egg and beer mixture over all of the bites. Sprinkle the bites with a topping of coarse salt. Bake for 15-20 minutes. Once the bites are fully browned take them out of the oven, let them cool slightly then serve and enjoy.

Preheat your oven to 450 degrees. Brown the Goetta, then set it aside. Slice the jalapenos lengthwise leaving the stems intact. Make sure both halves stay next to one another because the two halves will be put back together once filled. Take a spoon and scoop out the seeds and white membrane inside the jalapenos. Be careful while doing this, do not touch your face or eyes until you have thoroughly washed your hands. In a medium-sized bowl mix together the cream cheese, cheddar cheese, and Goetta. Spoon the filling into the hollowed-out jalapenos. Place the two halves of the jalapenos back together. Wrap each jalapeno with a slice of bacon and place on a foil-lined rimmed baking tray. Bake for 35 minutes, then broil on high for 3-5 minutes this will ensure the bacon is crispy. Let cool slightly and serve.