Big Ten Cookout

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Thank you, Cookout fans

Thanks to everyone who took part in our first Big Ten Cookout Recipe Contest. We received hundreds of recipes and enjoyed featuring a handful of winners on our TV show. At this time we are no longer taking recipe entries, but we encourage you to try them all out.

Read all of the Big Ten Cookout Rules here.

2009 RO*TEL & VELVEETA RECIPE CONTEST WINNERS
WINNER: Hannah Wolters from Culleoka, TN
INGREDIENTS	DIRECTIONS
Bacon Baby Swirls -1 tube 8 crescent roll dough -4oz Velveeta 1/2C. -Rotel diced tomatoes with chilies -8 slice precooked bacon	Pre-heat oven 400F Lay each roll out flat Spread Velveeta, tomatoes evenly Add 1 bacon & roll. Bake 7-9 min. Golden!
WINNER: Dave Raub from Indianapolis, IN
INGREDIENTS	DIRECTIONS
Inside Out Guacamole Burger -2 1/4 pound ground chuck patties -VELVEETA Pasteurized Prepared Cheese Product Loaf -1 Tb RO*TEL sliced tomato -sliced lettuce -sliced avocado -seeded bun -mayonaise -taco seasoning	Slice the Velveeta Pasteurized Prepared Cheese Product Loaf into slices for burger. Fold 1 slice cheese and seal between burgers with the RO*TEL. -Season burger with salt and pepper and grill on medium heat till done. Top with other slice cheese and let rest while lightly toasting bun. Lightly season mayo with taco seasoning and spread on bun. Stack burger,tomato,lettuce and avacado on bun.
WINNER: Patterson Watkins from Philadelphia, PA
INGREDIENTS	DIRECTIONS
Mini Mexicali Cheesesteaks Serves 12 -1 tsp. Vegetable Oil -1 1/2 lbs. Sirloin, thinly sliced -2 tsp. Taco Seasoning -2c. Velveeta Cheese -1c. Ro-Tel Diced Tomatoes with Chilies, drained -12 Mini Hoagie Style Roll, split -1/2 c. Red Onions, small dice -1/2 c. Black Olives, sliced -3/4 c. Prepared Guacamole -1/4 c. Sour Cream -1 tbsp. Cilantro	Heat oil in a large cast iron skillet over medium high heat. Cook sirloin for 3-5 minutes, using a spatula to break up the meat and season with taco seasoning. Melt Velveeta cheese and Ro*tel diced tomatoes with chilies in the microwave for 2 minutes, stirring frequently, until smooth. Top each roll with equal portions of cooked sirloin and cheese. Place a generous sprinkle of onions and olives over the cheese. Spoon around 2 tsp. of guacamole on each roll and drizzle with the sour cream. Garnish with cilantro and serve.
WINNER: Mary Shivers from Ada, OK
INGREDIENTS	DIRECTIONS
Southwest Pigskin Chowder -12 oz. cooked bacon, crumbled -1 c. sauteed onion -2 cans Ro*Tel -12 oz. evaporated milk -1 c. water -4 baked potatoes, diced -1 lb. Velveeta, diced	In large pot, cook the ingredients. Add Velveeta. Stir until melted.
WINNER: Kelly Logan from Newcastle, DE
INGREDIENTS	DIRECTIONS
Mexican Turkey Sliders -1 lb ground Turkey -1 Can Ro tel diced tomatoe and chili's -2 tbs. Poultry Seasoning -1/4 cup bread crumbs -Velveeta Loaf sliced into 1/4 inch thick slices -Lettuce -Avocado -Slider buns	In a large bowl mix, ground turkey, bread crumbs, poultry seasoning and Diced tomatoe's. Form mixture into 3 inch patties. Grill. Place patty on bun. Top with a slice of Velveeta, lettuce and avocado. Enjoy!!
WINNER: Janice Foltz from Hershey, PA
INGREDIENTS	DIRECTIONS
Buffalo Cheesy Chicken Dip -4 cups cooked chicken, shredded -8 oz Velveeta cheese -8 oz cream cheese -1/2 cup louisiana hot sauce -2 cans Ro*Tel	In a saucepan, melt Velveeta cheese and cream cheese together. Stir in hot sauce. Stir in Ro*Tel. Bake at 325 degrees for 20 mins Serve with crackers and veggies

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