Cheese Fondue/Sauce

This is another recipe from my friend Janet Sawatzky. She says her mother-in-law created this recipe.

1 pkg. cream cheese

1 can cheddar cheese soup

1 c. Velveeta cheese

1-2 jalapeno peppers (seeds too)

½ green pepper

½ small onion

Canned peppers & juice to taste

Put on low heat until melted.

To make a large recipe, double everything except cream cheese.

Jalapeno Cheddar Bread

I haven't had the privilege of tasting this or making it, but my good friend Janet Sawatzky gave me this recipe and everything that comes out of her kitchen is amazing! She says this is great for a cheese fondue!

Fry together:
10 Jalapeno peppers with seeds, chopped
1 large onion, chopped
½ tsp. garlic powder or 2 garlic cloves
Fry slowly until peppers and onions are soft. (Use butter for frying)

When soft, add:
1 c. milk
Bring to a boil. Cool to room temperature.

Mix together:
1 c. warm water
¼ c. sugar
2 Tbsp. yeast
Let sit and rise for 10 minutes

When yeast has risen, combine pepper mixture with yeast and add:
1 egg
1 Tbsp. salt

Mix, then add:
2 c. whole wheat flour
6-7 c. white flour

Mix well; then add:
1 ½ c. shredded cheese
1 ½ c. cubed cheese (approx ½ “cubes)
Mix only until evenly distributed

Knead, and then let rise approx. 1 hour in a warm environment. Shape into 4 loaves (approx 1 ½ lbs each)

Let rise in pans for approx. 45 minutes.

Bake at 350 for 35 minutes. Take out of pans to cool. Freezes well.

Taste delicious with Cheese fondue!