Cut the garlic in half. Rub the cut ends all around the bottom and sides of the pot.

In a large bowl, combine shredded cheeses, salt, white pepper, and flour.

Add beer to a saucepan and bring to a bubble over medium heat.

Reduce to a simmer and then begin adding the cheese, one handful at a time, stirring constantly with a wooden spoon.

When all the cheese is fully melted, transfer to your fondue pot and serve.

Mix together the warm water and 1/2 tablespoon sugar in the bowl of an electric mixer. Sprinkle with the yeast and let sit for 10 min. (yeast should foam up).

Add 1 cup of flour to yeast, and mix together on low until combined. Add the salt and 1 and a half more cups of flour. Beat on medium low until the dough pulls away from the sides of the bowl. Add the last 1/2 cup of flour and knead on low for 5 min. or so. (If the dough still seems wet and sticky add another 1/2 cup of flour).

Transfer the dough into a large bowl coated in the oil. Turn the dough to cover all sides with the oil as well. Cover with a towel and leave in a warm place for 1 hour. The dough should double in size.

Heat the oven to 450 degrees. Lightly spray a baking sheet or two (depending on how big your sheets are. I have once giant one) with cooking spray or cover with parchment paper.

Punch down the dough and transfer to a lightly floured board. Knead once or twice and divide into 32 pieces (These pretzels once cooked were about 1 1/2 - 2 inches wide). Wrap in plastic.

Roll one piece of dough at a time into a 10-12 in strip. Twist into a pretzel shape and transfer to the prepared baking sheets. Cover with a towel and continue to form all pretzels. Let pretzels rest until they rise slightly, about 10-15 min.

Fill a large, shallow pot or saucepan with 2 inches of water. Bring to a boil. Add baking soda (be careful, it foams up quickly) and 1 tablespoon sugar. Reduce to simmer and place 4-6 pretzels in the water. Poach 1 minute on each side and place back on the baking sheet. Repeat process for all pretzels.

Beat 1 egg with 1 tablespoon water and brush each pretzel with a bit of the glaze. Sprinkle with coarse salt and bake for 10-12 min or until golden brown. Let cool on wire rack.

Eat warm or keep at room temperature for a couple days.

Cut each slice of bacon into thirds and wrap around the chicken breast cubes. Secure with a wooden toothpick.

Combine brown sugar and chili powder in a small bowl. Dredge bacon wrapped chicken in the mixture.

Place chicken on a baking sheet or stone that has been coated in non-stick spray. Bake at 350° for 30-35 minutes, until bacon is crispy.

Preheat your deep fryer or some oil in a pan to 325°.

Slice the potato at the thinnest setting on a mandolin slicer.

Drop the potatoes in the oil and cook for a few minutes until crispy.

Transfer to a paper bag filled with the salt and garlic powder. Shake until chips are coated.

Preheat oven to 375°.

Cut each crescent roll into narrow thirds. Wrap each third around one sausage.

Place on a baking sheet or stone and cook for 12-15 minutes, until crescents are beginning to turn light brown.