Hot Sauce Recipes

Ingredients:
1 lb. butter
3 lemons, sliced
3 Tablespoons pepper
1/2 tsp. salt
2 cloves garlic, minced
2 Tablespoons Worcestershire sauce
1/2 tsp. hot pepper sauce
2 1/2 lbs. shrimp, uncooked in shells

Directions:

1. Preheat the oven temperature to 375. Place the butter into a large saucepan and melt on medium heat.
2. Let the butter completely melt, and add the lemon slices. Stir in the pepper, salt and garlic.
3. Pour in the Worcestershire sauce and hot pepper sauce and blend in well. Bring the mixture to a gentle boil.
4. Reduce the heat to low, cover the pan and simmer 30 minutes, stirring often.
5. Lay the shrimp into the bottom of a large roasting pan.
6. Pour the simmered sauce over the shrimp.
7. Bake 20 minutes or until the shrimp turn pink.

Ingredients
(10-15) Fresh Jalapenos, Washed, Sliced down the middle & Seeded
(1) 80z. pkg of Cream Cheese (allow to sit at room temperature for 20 minutes)
(1) Can of Green Chilies
Shredded Cheddar Cheese (the amount depends on your taste! 1/4 cup or more)
(1) Pkg of Bacon (uncooked, sliced in 1/2)
Directions:

1. In a small mixing bowl combine cream cheese, chilies, and shredded cheese together
2. Fill the peppers with the batter and then wrap with bacon and stick the toothpick in the center to hold its place.
3. Place in the oven for about 30 min or until the bacon is done.

Ingredients:
1 cup water
1 cup sugar
12 oz package cranberries
2 jalapenos seeded and finely chopped
1 tbsp cilantro fresh
1/2 tsp cumin
2 green onions sliced
1 tbsp lime juice

Directions:

1. Add water and sugar in saucepan. Bring to boil. Add cranberries. Return to gentle boil. Cook 10 minutes without stirring. Remove from heat and allow to cool
2. Add remaining ingredients and mix lightly. Refrigerate

Ingredients:
1  clove garlic 
1  to 2 tablespoons sliced jalapeños, seeds removed 
1  (4-ounce) package cream cheese, at room temperature (see note) 
½  cup small-curd cottage cheese or ricotta cheese 
2  ounces grated pepper Jack cheese 
2  tablespoons grated parmesan cheese 
2  tablespoons mayonnaise 
1  (14-ounce) can artichoke hearts or quarters, drained 
1  teaspoon fresh lemon juice 
1  sprig parsley 
Salt to taste 

Directions:

1. Using a blender or food processor, drop the garlic and jalapeño through the top with the machine running.
2. If using a food processor, add the four cheeses and mayonnaise; process until smooth. Then add the artichokes, lemon juice and parsley and pulse to combine. Add salt to taste.
3. If you are using a blender, add cottage cheese, mayonnaise and lemon juice to the blender jar and blend with on-offs until smooth. Transfer the mixture to a mixing bowl and add the cream cheese, pepper Jack and parmesan. Use a hand mixer to combine until smooth. Coarsely chop the artichokes and add to the cheese mixture. Stir in chopped parsley and season to taste with salt. Refrigerate until serving. Makes about 2 cups.

Ingredients:
8 cups chicken broth made from buillion
1 (15.5-oz) jar mild chunky salsa
1 (15-oz) can no salt added golden sweet whole kernel corn
2 (12.5 oz) cans chunk chicken breast
12 (6-inch) corn tortillas
(1 small can diced tomatoes)
(1 small can black beans)

Directions:

1. In a large nonstick Dutch oven over high heat, add the chicken broth. Stir in salsa, corn and chicken breast.
2. Bring to a boil. After soup is boiling, add cut-up tortillas.
3. Reduce heat to medium low and cook for another minute.
4. Stir the soup with a whisk to break the corn tortillas into tiny pieces Turn off the heat, and let stir for a few minutes before serving.