Touchdown Taco Wings

Grilled Taco Wings

Touchdown Taco Wings

24 chicken wings (separated at joint tips discarded)

3/4 cup taco Seasoning (Use preferred Taco Seasoning Mix)

1-Jar Kam’s Chili Sauce (Sweet or Hot)


Generously coat chicken with taco seasoning. Bake at 425º for 15 minutes. Season the wings again and toss with 1/2 Jar of Kam’s Chili Sauce. Put back in the oven and bake for another 5-8 minutes, or you can finish them off on a hot grill. Salt & pepper to taste. Serve with Kam’s Chili Sauce and guacamole for dipping. Garnish with lime wedges, wrap in foil to transport.

From the kitchen of: Kam’s Kettle Cooked

Chili Bacon Wrapped Shrimp


Chili Bacon Wrapped Shrimp

12 large raw shrimp (16/20’s or so) peeled and deveined

1 lemon, cut in wedges

6 oz. Kam’s Kettle Cooked Chili Sauce (Sweet or Hot)

12 slices thin cut bacon or prosciutto

toothpicks or skewers (soak in water 30 min.)

Pre-cook bacon on one side on baking sheet at 325 degree F. for 5 minutes then drain on paper towels (No need to pre-cook prosciutto). Wrap each shrimp with half slice of bacon or prosciutto by working from head to tail. Secure in place with picks or skewer. Generously coat each shrimp with chili sauce. Grill on high for 3 minutes per side until shrimp is pink and curled, and bacon is crisp. Re-Coat shrimp as desired and serve with lemon wedges.

Optional: Bake in advance! Preheat oven to 425 degrees F. Place shrimp on baking sheet. Bake 10 to 14 minutes, turning once. Wrap in foil to transport, don’t lose the juice, it’s the best part!

From the kitchen of:Kam’s Kettle Cooked

Sloppy Joe’s!



Game Day Sloppy Joe’s

1 1/2 pounds ground beef (ground turkey optional)

1/2 onion (diced)

2 cloves garlic (minced)

1 green pepper (diced)

1 cp water

1 1/2 cp Kam’s Chili Sauce

1/4 cp worcestershire sauce

1 tbsp paprika

1 tbsp chili powder

6-8 buns

Yields: 6-8 Sloppy Joe’s

Sauté onion, pepper and garlic on medium till soft. Add ground beef cook ’til done and drain. Stir in Kam’s Chili Sauce, Worcestershire and paprika. Simmer on low 20 min. till thickens. Place on roll- Top with American cheese. Wrap in foil, warm in 350º oven 10-15 minutes.

From the kitchen of: Kam’s Kettle Cooked

Asian Crock Pot Meatballs



I wanted to be a skinny little ballerina but I was voluptuous little Italian girl whose dad had meatballs on the table every night.

Lady Gaga


Asian Crock Pot Meatballs


1 lb Ground Beef

½ lb Ground Pork

1-12oz Jar of Kam’s Chili Sauce (1/4 jar for the meatball mix)

¾ Cp Quaker ® Oats (old fashioned)

1 Egg

¼ Cp chopped onion

1 tsp chineese five spice

1 tsp sesame oil

1 tsp soy sauce

1 tsp fresh or powdered ginger

1 tsp sesame seeds

½ tsp garlic powder

Salt & Pepper to taste!

Top with additional Kam’s Chili Sauce for presentation and added flavor!

1 tablespoon of fresh parsley

1/2 teaspoon Worcestershire sauce

1 (12 ounce) bottle of Kam’s Chili Sauce

1 (10 ounce) jar of grape jelly

Make it:

Mix all ingredients (except for grape jelly & Kam’s Chili Sauce). Gently shape into 1-inch balls.

Put meatballs in the oven on a cookie sheet until browned. Remove the meatballs. Pour the chili sauce and the grape jelly into the skillet and heat, stirring constantly and simmer, uncovered for about 30 minutes. To keep warm place into a crockpot and keep covered on low. You can add additional soy sauce and sesame oil to sauce.

Cook’s Notes: Use Welch’s grape jelly or Cranberry Sauce. This recipe works great with pre-cooked, frozen meatballs. Just eliminate all of the meatball ingredients in the recipe, warm the sauce as above, then stir in the frozen meatballs with the heated sauce. Simmer on low to warm the meatballs through well, about 20 minutes, gently stirring them several times, then transfer them to a crockpot to keep warm if you like.

Frozen Meatballs in the Crockpot: Heat the sauce on the stovetop. Place frozen meatballs into the crockpot and follow the suggestion on the bag of your brand of meatballs for heating. Generally speaking you will need to allow about 3 hours for the meatballs to be ready to serve; about 2 hours on high, then another hour on low. Fresh cooked meatballs will only need to be held in the crockpot on low.

Mom’s Meatloaf



My father always made an amazing meatloaf, and iv’e inherited his skill. Leftover meatloaf in a sandwich? Come on!

Elizabeth Banks


Mom’s Meatloaf


1 lb Ground Beef

½ lb Ground Pork

2 C. of Kam’s Chili Sauce, (1 Cup for topping to bake)

¾ C. Quaker ® Oats (old fashioned)

1 Egg

¼ C. chopped onion

1 tablespoon of fresh parsley

 Salt & Pepper to taste!

Top with additional Kam’s Chili Sauce for presentation and added flavor!

 Make it:

Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour to medium (160°F) doneness.

Last 20 min. pour 1 Cup Kam’s Chili Sauce on top and bake)

Servings: 8

Crabmeat Au Gratin


Crabmeat Au Gratin mixed in and topped with Kam’s Chili Sauce.


You cannot teach a crab to walk straight. Aristophanes


Crab Au Gratin


2 C. Crab Meat (lump is best)

1 Lemon

4 tbsp. Mayonnaise

1/4 C. Parmesan Cheese (grated)

1/4 C. Cracker Crumbs (Ritz or panko crumbs)

2 tbsp. butter

4 tbsp. Kam’s Chili Sauce

1 tsp. Old Bay Seasoning

Serve in a Scallop shell, Crab Shell or a ramekin top with additional crumbs.

Make it:

Bake in a 350 degree oven for 20-30 minutes.