Summer recipes

Here are some recipes that I’ve been requested to share.  Let me know if there are any others that you’d like me to post! Chili con Queso 1 lb Velveeta 1 lb Mexican Velveeta (optional; I often just use 2 lb of plain Velveeta) 1 lb Pepper Jack, grated 1 jar (12 oz) Pace Medium Chunky Salsa 2 cans chopped green chiles 2 cans Hormel No Bean chili 1 can evaporated milk Tabasco chipotle sauce, jalapenos, Tapatio, etc for seasoning Cut Velveeta into cubes. Put in pot and add ¼ cup evaporated milk. Stir on low heat to melt Velveeta. As Velveeta is melting, gradually add evaporated milk until the cheese has a fondue-like consistency (you will probably not use all the evaporated milk). Add pepper jack to mixture, adding evaporated milk as needed. Add salsa, green chiles, and chili; stir. Season to taste.   Watermelon-Berry Lemonade Ingredients 8  cups cubed seeded watermelon 3  cups hulled and quartered strawberries 2  12-oz. cans frozen lemonade concentrate, thawed 8  cups water   Wedges of fresh watermelon (optional)   Whole hulled strawberries (optional) Directions 1. In blender, combine half of the watermelon, strawberries, and lemonade concentrate. Cover; blend until smooth. Transfer to serving container. Repeat with remaining. Add water; chill up to 2 days. 2. Serve over ice with watermelon wedges and strawberries. Makes 12 servings.   Texas Rockets Ingredients 1/2  pound  chicken breast strips 3/4  cup  Italian dressing, divided 1/2  (8-ounce) package cream cheese, softened 1/8  teaspoon  salt 1/8  teaspoon  pepper 12  jalapeño peppers (about 3 1/2 to 4 inches long) 12  thin bacon slices Preparation Place chicken and 1/2 cup Italian dressing in a shallow dish or zip-top plastic freezer bag; cover or seal, and chill 30 minutes. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, over medium heat (300° to 350°) 4 to 5 minutes on each side or until done, basting with remaining 1/4 cup Italian dressing. Let chicken cool slightly, and finely chop. Stir together chicken, cream cheese, salt, and pepper in a bowl. Be sure to wear plastic gloves for the following: cut jalapeño peppers lengthwise down 1 side, leaving other side intact; remove seeds and membranes. Spoon 1 1/2 to 2 tablespoons chicken mixture into cavity of each pepper. Wrap each pepper with 1 bacon slice, securing with 2 wooden picks. Grill stuffed jalapeños, without grill lid, turning frequently, over medium heat 20 to 25 minutes or until bacon is crisp.