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The smoked garlic gives the casserole a smoked bacon taste.

Smokin' Mike's Queso

5 Smokin' Dave's Smoked Jalapeno's chopped finely
1 can diced Tomato
2 LB of Velveeta Cheese

Cut cheese into cubes put into a microwave proof bowl add tomato's and Smokin' Dave's Smoked Jalapeno's ,microwave until cheese is melted stirring frequently serve with corn chips, guacamole, and ground beef

Bring a large stockpot of salted water to a boil. Add the scallops and blanch for no more than 1 minute. Shock the scallops in an ice water immediately, then drain. Combine all ingredients in a non-reactive bowl or container and allow to sit refrigerated, for 3 hours allowing the acid to marry all the flavors. Serve in a martini glass garnished with avocado, green onion and tortilla chips.

In a food processor, combine the Smokin' Daves Smoked Jalapeno's, egg, egg yolk, lime juice, lime zest, mustard and salt. Process until smooth. With the motor running, add the corn and olive oils through the feed tube in a quick, steady stream. The mayonnaise will thicken. Adjust the seasoning. Transfer to a storage container, cover, and refrigerate until use. The mayonnaise can be prepared up to 3 days ahead. Makes 2 cups.
Makes 6 servings

2 1/2 pounds cubed peeled sweet potato
1/2 cup half-and-half
3 tablespoons butter, softened
2 tablespoons fresh lime juice
3 Smoking Dave's Smoked Jalapeno's seeded and veins removed
1/2 cup packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon, divided

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir chopped chiles, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon.

Yield: 8 servings (serving size: 2/3 cup)

Chili

2 lbs. lean ground beef

½ onion chopped

2 cans diced tomatoes

1 can tomato sauce

1 can tomato paste

4 heaping teaspoons finely chopped Smokin’ Dave’s Smoked Jalapeño's

3 heaping teaspoon finely chopped Smokin’ Dave’s Smoked Garlic

Salt and Black Pepper to taste

Water as needed

Brown the ground meat, add other ingredients and simmer for one hour.

For a Dip:

• Finely Chop Smokin’ Dave's Garlic (4 to 6 cloves) or Smokin’ Dave's Jalapeno's (2 to 4).
• Mix either or both with softened creme cheese (about 6 oz.) or Hummus (Chick peas).
• Dip with you favorite chip.
• For less heat remove the seeds and veins from the Jalapeno.

For Ordourve:

• Follow steps 1 and 2 for dips.
• Spread the mixture evenly on a tortilla.
• Roll the tortilla tightly, then cool in the refrigerator.
• Slice the tortillas into about ½” sections. Serve cool or at room temperature.

For Jalapeno Poppers:

• Finely chop Smokin’ Dave's Garlic (about 4 cloves) or Smokin’ Dave's Jalapeno's (about 3 or 4).
• Mix either or both with about 6 oz. of cream cheese.
• Prepare Smokin’ Dave's Jalapeno's by cutting them in half (lengthwise), and de-veining them. (remove veins and seeds).
• Fill the jalapeno “shells” with the cream cheese mix.
• Serve cool or at room temperature.
• For a little variation either add bacon bits or your favorite meat or sausage to the cream cheese , or wrap the “ Poppers” in about ½ slice of cooked bacon.

Linda's Jalapeno Cornbread:

• Use 2 "Jiffy" (or similar) cornbread mixes
• Add:
  •  1 can drained corn
• 1 chopped onion
• 1 cup shredded cheddar cheese
• About 10 seeded, diced Smokin' Dave's Jalapeno's
• 1/2 pound cooked, crumbled bacon, or drained sausage
• 3 eggs
• 2/3 cup of milk
• Blend well
• Put in greased pan
• Bake at about 375 until done
• Enjoy !!! (for a little more "kick" do not de-seed jalapeno's)

Linda's World Famous Jalapeno Hush Puppies:

• (1) 8 oz. Martha White Hush puppy mix (or Equiv.)
• 3/4 cup milk
• 1 can drained whole kernel corn
• 1 small chopped onion
• About 6 seeded and chopped Smokin' Dave's Smoked Jalapeno's (leave seeds in for more heat!).
• 1/2 cup shredded cheddar cheese
  1 tbs sugar
• Mix well, drop small spoonful into hot (400 degree) oil and fry until done.
• You'll be famous now!!!

Randy's Jalapeno Poppers:

• Slice Smokin' Dave's Smoked Jalapeno's into 6 halves
• 6 pieces baby Swiss cheese
• 6 slices hard salami
• Place cheese inside pepper half then secure salami slice around pepper with toothpicks
• Microwave until cheese is melted (about 30 seconds)

Enjoy!!! They're Gooood!

Kathmo's Delectable Cream Cheese Party Dip:

• 2 cakes cream cheese
• About 4 chopped and seeded Smokin' Dave's Smoked Jalapenos (leave seeds in for more "kick")
• 1/4 cup jelly (peach, plum, raspberry, or apricot are my favorite)
• Mix in blender
• Add juice from jar of jalapeno's into blender until it begins to mix easily
• Put in dip bowl and serve as a dip or pre-spread onto your favorite crackers.

Make an extra bowl for yourself- the first one will go fast!!!

Smokin' Dave's Basic, but great, Nachos:

• 1 plate of "On The Border" chips (or your favorite)
• Slice Jalapeno's into "nacho" size pieces
• Put 1 or 2 pieces onto each chip
• Cover chips with shredded, Mexican blend or cheddar cheese
• Microwave for about 1 minute (just until cheese is melted)
• For variations or to make a meal out of this, simply add layers of refried beans, bits of chicken, or beef, or your favorite goodies. Top with cream cheese and or guacamole (made with "Smokin' Dave's Smoked Jalapeno's and Garlic) after heating.

Nachos will now become a staple in your diet!!!

Bueno'Appetite!!!