1 lb. ground beef
1/4 c. sugar
1 c. buttermilk
1 large can cream style corn
1 egg
1/4 c. cooking oil
2 c. self-rising corn meal
1- 10 oz. pkg. shredded cheddar cheese
1 jar Blue Smoke Salsa (any heat)

Preheat oven to 400°F. Grease 9x13 pan. Brown ground beef. Drain. Combine beef with Blue Smoke Salsa and set aside. In a separate bowl, combine egg, sugar and oil. Add buttermilk, corn and corn meal. Pour half of corn meal mixture into baking pan. Top with beef and Blue Smoke Salsa. Cover with cheddar cheese. Pour remaining corn meal mixture on top. Bake until golden brown.

2-8oz. pkg cream cheese
1-8oz. pkg shredded cheddar cheese
8 oz. (1/2 jar) Blue Smoke Salsa (any heat)

Mix all ingredients together and form into a ball. If desired, roll in pecans
(crushed or whole). Wrap in plastic wrap and chill. Serve with crackers.

Combine all ingredients in large bowl; Mix well. Place in 4 1/2" x 8" loaf pan. Top with remaining Chef Sauce - sprinkle with brown sugar, if desired. Bake at 350°F. 75 minutes or until done. Makes six servings.

Tip: For metal loaf pan increase temp to 375°.

Brown meat in skillet over medium heat, drain. Stir in chili powder - season to taste with salt and pepper, if desired. Add beans, Chef Sauce, tomatoes and chilies. Bring to a boil, reduce heat and simmer for 30 minutes. Serve hot.

Tip: Serve topped with sour cream, guacamole and cilantro. Blue Smoke salsa or for the fiery hot sauce lovers, add Holy Smoke hot sauce.