Archive for January, 2012

These Sliders are so flavorful and juicy due to the infusion of Roasted Corn Salsa.    Makes about 24 Sliders for those hungry folks on the sidelines!

  • 2 Pounds Ground Beef
  • 1 jar Cookwell & Company Roasted Corn Salsa
  • 1 Egg
  • 1 jar Robert’s Reserve Jalapeno Dip
  • 2 cups grated or small cubed Cheddar Cheese
  1. These sliders can be baked in a 350 degree oven, cooked on the grill or in a heavy skillet on top of the stove.  In all methods turn once to ensure even cooking and cook until desired doness is reached.
  2. Mix ground beef, egg and roasted corn salsa together well.  Form into desired patty size.  Cook according to desired method.
  3. Warm slider buns in oven and coat inside of top and bottom bun generously with Jalapeno Dip.  Place slider in bun and serve to those hungry fans.  Lettuce, tomato, onion and pickle are optional.  These sliders are great just as they are!


  • 1 Box Carrot Cake Mix – we suggest Duncan Hines Classic Carrot
  • 1 jar Robert’s Reserve Pineapple Coconut Mango Tequila Sauce
  • 1 large box instant vanilla pudding
  • 4 eggs
  1. Preheat Oven to 350 degrees.  Lightly oil Bundt cake pan.
  2. Mix all ingredients together in mixing bowl with whisk or use electric mixer on low speed..
  3. Place batter in pan and bake for 35 to 40 minutes or until toothpick inserted into middle comes out clean. Let cake cool for 5 to 10 minutes and invert onto serving platter and lighly dust with powdered sugar.

This recipe also makes GREAT breakfast muffins!!

Prep Time: 15 minutes Cook Time: 20 minutes Serves 6 – 8
  •  2 Pounds Chicken Cubed and Cooked
  • 1 jar Cookwell & Company Tomatillo Salsa
  •  1 – 15 ounce jar Crema Fresca or Sour Cream
  •  1 cup Central Market Organics Chicken Broth
  •  1 package Sanitary Corn Tortillas from the Bakery
  •  8 ounces shredded Mexican Blend Cheese
  •  1 – 7 ounce container chopped onion or one cup chopped onion
  1. Preheat oven to 350°. Cube chicken into bite size pieces. If using fresh chicken season with Adam’s House Rub or salt, pepper and garlic, cook until done.
  2. In mixing bowl combine Salsa, Chicken Broth and Creama Fresca with cubed chicken until well mixed.
  3. Coat bottom and sides of 13X9 inch baking dish with olive oil, tear tortillas in half and place double layer on bottom of baking dish. Top with layer of chicken mixture and then shredded cheese
  4.  Repeat process until all ingredients are used ending with chicken mixture topped with cheese. Cover with aluminum foil and bake for 20 minutes or until casserole is bubbling.