~ Ro*Tel Nachos ~

Ingredients:
1 (15 oz) can of Chili with No Beans
1 (15 oz) can of Black Beans, undrained
tortilla chips
1-1/2 cups shredded Cheddar cheese
1 (10 oz) can of Ro*Tel Diced Tomatoes & Chilies, drained
Guacamole, sour cream, olives or green onions, optional

Directions: Combine chili and undrained beans in medium saucepan; heat until hot. Arrange tortilla chips on large platter. Top with chili mixture and sprinkle with cheese. Top with drained tomatoes and additional toppings, such as guacamole, sour cream, olives or green onions.  Enjoy! ~ Chef ~

~ Ro*Tel Chili ~

Ingredients:
1 lb. ground chuck beef
3/4 c. chopped yellow onion
1 pkg (1.25 oz) chili seasoning mix
1 (16 oz) can of beans in chili seasoned sauce, undrained
1 (14.5 oz) can of Hunt's Diced Tomatoes, undrained
1 (10 oz) can of Ro*Tel Tomatoes & Chilies, undrained
1 (8 oz) can of Hunt's Tomato Sauce
1 cup of water

Directions: Cook beef and onion in large saucepan over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally then drain. Stir in seasoning mix. Add remaining ingredients and bring to a boil. Reduce heat to medium; simmer 10 minutes, stirring several times. Chili may be topped with shredded cheese, sour cream or sliced green onions. ~ Chef ~

~ Ro*Tel Quiche ~

Ingredients:

1 frozen pie crust (9-inch), thawed
1 tablespoon butter
1/4 cup chopped onion
2 tablespoons chopped red bell pepper or pimento
1-1/3 cups milk
1 cup Egg Beaters® Original
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup drained canned whole kernel corn
1/8 teaspoon hot pepper sauce
1/4 cup chopped fresh cilantro, divided
1 (10 oz) can Ro*Tel Original Tomatoes & Chilies (drained)

Directions: Preheat oven to 450° F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly brown and set aside. Reduce oven temperature to 350° F. Melt butter in medium skillet over medium heat. Add onion and bell pepper and cook for 6 minutes or until crisp and tender, stirring often. Beat the milk, Egg Beaters, flour, salt and black pepper in medium bowl with wire whisk until well blended. Now add the onion mixture, corn and hot pepper sauce mixing well. Pour into the prepared pie crust and sprinkle with 1 tablespoon of the cilantro. Cover edge of crust with aluminum foil to prevent overbrowning. Bake for 30 minutes or until knife inserted in center comes out clean. Meanwhile, combine the drained tomatoes and the remaining cilantro in a small bowl for the salsa. When quiche is done, let stand for 10 minutes before cutting into slices. Serve topped with the salsa. ~ Chef ~

~ Ro*Tel Soup ~

Ingredients:

PAM® Original No-Stick Cooking Spray
3/4 pound lean ground beef
2 cups frozen mixed vegetables
2 (8 oz) cans Hunt's® Tomato Sauce
2 cups reduced-sodium chicken broth
1 )10 oz) can Ro*Tel® Tomatoes & Green Chilies (undrained)
1/2 teaspoon taco seasoning mix

Directions: Spray large saucepan with cooking spray and heat over medium heat. Add the ground beef and cook for 5 minutes or until crumbled and no longer pink, stirring occasionally. Drain. Add the vegetables and cook for 3 to 5 minutes or until tender, stirring occassionally. Now add the remaining ingredients and simmer for 10 minutes. Serve with toasted bread such as french bread. ~ Chef ~

~ Ro*Tel Chicken Fajitas ~

Ingredients:

PAM® Original No-Stick Cooking Spray
3 cups bell pepper strips
2 cups vertically sliced onion
1 lb. boneless skinless chicken breasts, (cut into thin slices)
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 (10 oz.) cans Ro*Tel  Tomatoes & Green Chilies (drained)
8 flour tortillas (6 inch), warmed

Directions: Spray large skillet with cooking spray; heat over medium-high. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside. Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally. Return peppers and onion to skillet; add drained Ro*Tel. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas. So simple but oh so good!  ~ Chef ~

~ Summer Squash Pizza ~

Ingredients:

1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
cooking spray
1 (12-inch) packaged pizza crust
2 plum tomatoes, cut into (1/8-inch-thick) slices
1/4 cup (1 ounce) finely grated Romano cheese
2 tablespoons thinly sliced fresh basil
1/2 teaspoon finely chopped fresh oregano

Directions: Prepare grill. Combine oil, vinegar, salt, pepper, zucchini slices and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender. Reduce grill temperature to medium. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano. Enjoy! ~ Chef ~

~ Tex-Mex Squash ~

Ingredients:

2 yellow squash and 2 zucchini, cut into coins (4 cups)
1 medium onion, diced
2 cloves of garlic, minced
1 jalapeno, diced
2 tablespoons of butter
1 can of Ro-Tel tomatoes, drained
1 teaspoon chili powder
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 cup of chicken or vegetable broth
2 tablespoons of flour
1/2 cup of half and half
1/2 cup of sour cream
1/2 cup of cilantro, chopped
2 cups total of grated pepper jack and cheddar
2 cups crushed tortilla chips
Salt and pepper to taste

Directions: Preheat the oven to 350 degrees. Heat the butter in a large skillet on medium heat. When melted add the squash, onion and jalapeno then sauté until onions are translucent and the squash is soft, about ten minutes. Add the garlic, cumin, chili powder, cayenne, salt, pepper and cook for a minute. Then stir in the flour and cook until a light-brown past forms, about a minute. Now add the broth and tomatoes and stir until the mixture thickens.  Add the half and half, sour cream and cilantro and turn off the heat. In a greased casserole dish, layer the bottom with the crushed tortilla chips. Pour on top of the chips the creamy squash mixture and then cover the whole dish with the grated cheese. Cook uncovered for thirty minutes or until the top is brown and bubbling.  ~ Chef ~

~ Squash Souffle ~

Ingredients:

2 pounds sliced yellow summer squash

1 medium onion, chopped

1 teaspoon salt

1 cup milk

2 eggs, lightly beaten

3 tablespoons melted butter

3 tablespoons flour

8 ounces cheddar cheese, grated

seasoned salt and pepper, to taste

buttered bread crumbs

Directions:  Combine squash, onion and salt in a large saucepan; cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain and mash well. Stir in milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. Preheat oven to 350°. Bake in a buttered 1 1/2-quart casserole for about 30 minutes. Top with buttered bread crumbs and bake for about 10 minutes longer.  ~ Chef ~

~ Squash Patties ~

Ingredients:

2 cups grated yellow squash

1/4 cup self - rising flour

1/3 cup self - rising cornmeal

1 small onion, chopped

1 egg, beaten

pepper to taste

Directions:  Mix all ingredients together. Spoon into hot greased frying pan filled with olive oil. Brown both sides. Drain on paper towel. Goes great with any meal!  ~ Chef ~

~ Squash Casserole with Bacon ~

Ingredients:
4 strips of bacon

5 medium yellow summer squash

1/2 cup chopped onion

1 tablespoon butter

2 eggs, beaten

salt and pepper to taste

1/2 to 3/4 cup shredded Cheddar cheese

Directions:  Slice squash about 1/4-inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon and cheese. Bake at 350° until hot and cheese is completely melted.  ~ Chef ~

~*~ PB Chocolate Grahams ~*~

Ingredients:
8 honey graham crackers, halved
1/2 c. creamy peanut butter
6 oz. milk or dark chocolate, chopped
1 Tbs. heavy cream

Directions: Line a cookie sheet with parchment paper. Cover each graham cracker half with 2 tsp. of peanut butter and arrange in one layer on the cookie sheet. Chill in the refrigerator for 5 minutes, or until the peanut butter is solid. Simmer 3/4 cup of water in a small saucepan over low heat. Place a glass bowl over the saucepan so it fits over the entire pan without touching the water. Place the chocolate and cream in the bowl and stir constantly until melted and creamy, about 5 minutes. Dip the peanut butter side of the graham crackers in the chocolate and place back on the cookie tray until the chocolate firms, about 10 minutes. A recipe the kiddies can help with after school. ~ Chef ~

~ Graham Cracker Banana Split ~

Ingredients:
(for crust)
2 cups crushed graham crackers
1/2 cup sugar
1/2 c. butter
Mix together. Press into a 9×13 pan. Bake at 350° for 15 minutes. Cool completely.

--------------------
(for filling)

16 oz. cream cheese
1 cup sugar
1 teaspoon vanilla
Cream together. Spread over cooled crust.
--------------------
3 bananas, sliced
12 oz. can crushed pineapple, drained
12 oz. whipped topping
1/2 c. pecans or walnuts, chopped
chocolate syrup
4 oz. jar maraschino cherries, halved

Directions:  On top of the cream cheese filling layer the three sliced bananas.  Then the 12 oz. can of crushed pineapple.  Next spread the 12 oz. whipped topping.  Layer the 1/2 cup of chopped nuts.  Now drizzle the chocolate syrup completely over the entire surface (as much as you like).  Lastly, on top randomly place the entire 4 oz. jar of maraschino cherries.  Refrigerate for several hours.  Be sure to keep it refrigerated until you are ready to serve.  Enjoy, Enjoy, Enjoy! ~ Chef ~

~ Graham Cracker Bark ~

Ingredients:

1 ½ cup butter
1 ¼ cup brown sugar
1 cup slivered almonds
1 package graham crackers
1 cup chocolate chips
1 tsp. vanilla

Directions:

Line large cookie sheet with graham crackers. In heavy sauce pan, melt the butter and brown sugar and almonds. * Cook mixture over medium heat (careful not to burn) until its fluffy and all ingredients are incorporated. Two to three minutes after it starts to boil. Remove from the heat and add in 1 tsp. of pure vanilla extract.  Spread the mixture evenly over the graham crackers. Top the mixture with chocolate chips and let set for a couple of minutes so the chocolate chips will melt. Using a rubber spatula spread the melted chocolate chips over the caramel mixture. Refrigerate until cool. Break into pieces and enjoy!  ~ Chef ~

~ Chocolate Graham Peanut Bars ~

Ingredients:
2 cups oatmeal
1 cup graham cracker crumbs
3/4 cup packed light brown sugar
1/4 tsp baking soda
1/2 cup salted peanuts, chopped
1/2 cup light corn syrup
1/2 cup melted regular butter
1 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup peanut butter

Directions: Preheat oven to 375 F. Line a 15×10 inch jelly roll pan with foil and spray foil with cooking spray. Combine the oatmeal, graham cracker crumbs, sugar, baking soda and peanuts in a large mixing bowl. Combine the corn syrup, melted butter and vanilla in a second bowl or large measuring cup. Pour corn syrup mixture over oat mixture and mix well. Press into pan and bake for 15 minutes. Melt chocolate chips and peanut butter together in a bowl set over barely simmering water or using medium-low setting of microwave and stirring every 30 seconds. Spread chocolate over warm baked crust. Cool for about 20 minutes at room temperature, then transfer to refrigerator for about 20 minutes to partially set. Lift from pan by grasping foil, then cut into squares. Return to refrigerator to fully set. Oh yeah! ~ Chef ~

~*~ Mystery Sweet ~*~

Ingredients:

1/2 cup butter, melted

1-1/2 cups graham cracker crumbs

1 can sweetened condensed milk

4-1/3 cups total of any combination - white, semi-sweet, dark or milk chocolate chips, butterscotch chips, cinnamon, walnuts, pecans, almonds, hazelnuts, coconut, raisins or any other dried fruits ... let your imagination run wild! This is your chance to clean out the pantry. Just make sure it comes to a total of 4-1/3 cups.

Directions:  Preheat oven to 350 degrees F (325 degrees F if using a glass or dark coated pan). Grease a 9x13 pan. Mix butter and graham cracker crumbs. Press into prepared pan. Evenly pour sweetened condensed milk over crust. Sprinkle top with your variety of ingredients. Layering evenly. Press down into the milk and graham cracker layer. Bake for 25 minutes. Allow to cool before cutting into pieces. Now your pantry is cleaner. ~ Chef ~

~ Zucchini Relish ~

Ingredients:

10 cups of chopped zucchini
4 1/2 to 5 cups of chopped onions
4-5 cups of green sweet peppers
10 T. of salt
10 tsp. celery seed
5 tsp. mustard seed
5 cups sugar
4 cups white vinegar
1 tsp turmeric

Directions: Chop zucchini, onions and peppers in food processor. Combine them in a bowl with salt and cover with water. Let set at least two hours but up to overnight. Drain, rinse and drain again. Squeeze excess water out with your hands if needed. Combine the remaining ingredients in large pan. Bring to simmer and add veggies. Simmer for 10 to 15 minutes. Place in jars leaving 1/4 inch headspace. Process for 10 minutes in water bath canner. Serve with beans. ~ Chef ~

~ Yellow Pepper Relish ~

Ingredients:

3 cups water
3 yellow bell peppers, seeded
2 medium onions, peeled
1/3 cup sugar
1/3 cup cider vinegar
1 1/2 tablespoons frozen pineapple juice concentrate
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced (optional)

Directions: Put water on to boil in a medium saucepan. Meanwhile, shred peppers and onions with the large-hole side of a box grater into a large bowl. Finely chop any remaining pieces of onion or pepper and add them to the bowl. Cover with the boiling water and set aside for 10 minutes. Drain in a large colander for 5 minutes (don't squeeze out any moisture). Place the shredded vegetables, sugar, vinegar, pineapple juice concentrate, salt and jalapeno (if using) in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low and gently simmer until thickened and tender, 25 to 30 minutes. If the mixture gets too dry before the peppers are tender, add water, 2 tablespoons at a time. Refrigerate, uncovered, until chilled, about 2 hours. Can be used on salmon patties, in a bowl of beans and anything in between. ~ Chef ~

~ Cucumber Relish ~

Ingredients:
8 cups finely chopped pickling cucumbers
3 cups finely chopped onion
8 cups finely chopped bell peppers, part red
1/2 cup pickling salt
3 1/4 cups cider vinegar
2 1/3 cups packed light brown sugar
2 tablespoons celery seeds
3 tablespoons mustard seeds

Directions: Prepare the vegetables; combine them in a large stainless steel or enamel lined kettle. Stir in the pickling salt; cover and let stand in a cool place for 4 hours. Transfer the vegetables to a colander and rinse with cool water. Drain, squeezing gently to remove excess liquid. Prepare the jars and lids. In a large stainless steel or enamel lined pan, combine the vinegar, brown sugar, celery seeds, and mustard seeds. Bring to a boil over high heat. Add the drained vegetable mixture and bring to a boil, stirring frequently. Reduce heat to medium-low and continue cooking, stirring frequently, for 15 minutes. Fill hot, prepared jars and remove any air bubbles with a small plastic spatula, leaving 1/2-inch headspace. Clean jar rims and fit with lids and rings. Process in a covered boiling-water bath canner for 10 minutes. Turn off heat, remove the cover and let jars stand in the hot water for 5 minutes. Remove to a rack to cool completely. Makes about 6 pints of relish. ~ Chef ~

~ Cranberry Relish ~

Ingredients:

1 package whole, fresh cranberries
2 large oranges
zest from 1 orange
2 medium apples
2 cups sugar
5 to 6 drops food coloring

Directions: Using your food processor, dump cranberries in container with a puree blade. Slice and cube apple, removing seeds but leave peeling on. Add into processor. Wash thoroughly one orange and scrape zest. Peel both oranges, section and add to mixture. Add sugar and food coloring. Puree until all is blended. Refrigerate overnight for best results. ~ Chef ~

~ Chow Chow Relish ~

Ingredients:
4 cups onions, ground
4 cups cabbage, ground
4 cups green peppers, ground
4 cups green tomatoes, ground
2 cups red peppers, ground
1/2 cup salt
8 pint jars, sterilized
(for the syrup)
5 1/2 cups sugar
4 cups cider vinegar
1 tablespoon celery seeds
2 tablespoons mustard seeds
1 1/2 teaspoons turmeric

Directions: Wash all vegetables before using. Put the onions, cabbage, green peppers, green tomatoes and red pepper through a food grinder. In a large pot mix ground vegetables; cover with water, add salt. Let stand in refrigerator 4 to 12 hours. Drain vegetables thoroughly. Add to drain vegetable the syrup ingredients; sugar, cider vinegar, celery seeds, mustard seeds and turmeric. Cook for 45 minutes to 1 hour. Ladle hot relish into sterilized jars; leave 1/4" head space. Process for 10 minutes in boiling water bath. Wait three weeks before using. Make sure to use fresh vegetables. Sterilized the jars, lids and rings in dishwasher. Homemade Chow-Chow Relish is best when chilled before using. If any of the jars do not seal after cooling; put in the refridgerator to use right away. WARNING! Be careful when filling jars with hot mixture; use a pot holder to hold the jar in place and be cautious when removing from the water bath. ~ Chef ~

~ Strawberry Loaf ~

Ingredients:

(for the batter)
3 cups sliced fresh strawberries (20 oz. frozen, if you must)
3 cups all-purpose flour
2 cups granulated sugar
1 tsp salt
3 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1 1/4 cup oil
4 eggs, beaten
(for the spread)
12 oz cream cheese, softened
1/2 cup strawberry juice (or jam)

Directions: Let fresh strawberries stand at room temperature while preparing the batter so juice can settle. If using frozen berries, thaw in container. Combine dry ingredients in a large bowl and mix thoroughly. In a separate bowl, combine the oil and eggs. Drain strawberries, reserving juice and mash. Add in the oil and eggs, mix well. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Grease and flour two 9" loaf pans. Divide batter into the two pans. Bake at 350° for 1 hour. Cool and remove from pan. For the spread, beat together 1/2 cup strawberry juice (or jam) with softened cream cheese. Serve on the side for spreading on each slice, like butter but better!  ~ Chef ~

~ Pear Crumble ~

Ingredients:

3 pears - peeled, cored and sliced
2 teaspoons lemon juice
3 tablespoons sugar
3 tablespoons old-fashioned oats
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 dash ground nutmeg
1 tablespoon cold butter
2 tablespoons chopped nuts

Directions: Place pear slices in a greased 1 quart baking dish. Sprinkle with the lemon juice. In a bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 350 degrees F for 25-30 minutes or until bubbly. Get the spoon! ~ Chef ~

~ Peach Spice Cake ~

Ingredients:

2 cups sugar
1 cup vegetable oil
2 eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
1 can (1 pound 13 ounces) peaches and juice
1 cup chopped pecans

Directions: Combine all ingredients except pecans in a large mixing bowl. Using an electric mixer, blend thoroughly. Stir in pecans. Pour into greased tube pan. Bake at 375 degrees for 1 ¼ hours. Cool in pan for 15 minutes. Slide knife around the sides of the pan to loosen the cake. Invert. Cool. Enjoy! ~ Chef ~