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Table of Contents
Appetizers and Beverages .............. 3 Soups and Salads ............................ 7 Side Dishes/Vegetables ................... 11 Main Dishes ......................................28 Breads and Rolls .............................. 33 Desserts ........................................... 35
Page 2
Appetizers and Beverages
Page 3
Appetizers & Beverages
Cheese Ball
Ingredient List
Katherine Hamilton
• •
Fort Worth – Western Place
• • • •
Number of servings: 24 Preparation time: 15-20 minutes Cooking time: N/A
•
Cooking temperature: N/A
• •
Step-by-step Directions 1. 2. 3. 4.
Mix all ingredients by hand or a stand mixer. Form into a ball then chill. Roll in chopped pecans. Serve with crackers.
Note: This can be split into two smaller ones that you can take to two different family events.
Page 4
2-8oz pkg cream cheese 2 cups grated cheddar cheese 1 tsp Onion salt 1 tsp Garlic salt 1 tbsp lemon juice 1 small can chopped green chilies 1 small jar of chopped pimentos Dash of Cayenne Pepper Chopped pecans
Appetizers & Beverages
Classic Deviled Eggs
Ingredient List
Savanna Strull
• • •
Dallas – Hilltop Plaza
Number of servings: 12
• • • •
Preparation time: 10 minutes Cooking time: 20 minutes Cooking temperature: N/A
Step-by-step Directions 1. Place eggs in the bottom of a saucepan; add enough cool water to cover eggs. 2. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes. 3. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes. 4. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. 5. Slice eggs in half lengthwise, and carefully remove yolks. 6. Mash yolks with mayonnaise. 7. Add relish, mustard, salt, and pepper. 8. Stir well. 9. Spoon yolk mixture into egg whites. 10. Sprinkle with a bit of paprika.
Page 55
6 large eggs 2 ½ tablespoons mayonnaise 1 ½ tablespoons sweet pickle relish 1 teaspoon prepared mustard 1/8 teaspoon salt Dash of fresh black pepper Garnish: paprika
Appetizers & Beverages
Slow Cooker Spinach Artichoke Dip
Ingredient List
Tami Tonsi
•
Dallas – Hilltop Plaza
•
Number of servings: 6-8
•
Preparation time: 10 minutes Cooking time: 2-3 hours
•
Cooking temperature: Crock pot, Low heat
• •
Step-by-step Directions
•
1. Add all the ingredients to the bowl of a small slow-cooker and toss briefly to combine. 2. Cover and cook* on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted. 3. Stir the dip until evenly combined. 4. Taste and season with salt and pepper as needed. 5. Serve warm, accompanied with whatever dippers you prefer. Notes: Because slow cookers can vary significantly with temperature levels, I recommend checking the dip every 30 minutes or so to be sure that it does not accidentally overcook. Once the cheese is melted and slightly bubbly, it will be ready to go!
Page 66
• • •
1 (10-ounce) bag fresh baby spinach, roughly chopped 1 (13-ounce) can quartered artichoke hearts, chopped and drained 1 (8-ounce) brick low-fat cream cheese, cut into 1-inch cubes 1 cup light sour cream or plain Greek yogurt 1 cup shredded Mozzarella cheese 1/2 cup grated Parmesan cheese 1/3 cup finely-chopped white or red onion 4 cloves garlic, minced 1/2 teaspoon black pepper 1/4 teaspoon fine sea salt
Soups and Salads
Page 7
Soups & Salads
5 Cup Fruit Salad
Ingredient List
Janet Smothermon •
Dallas – Republic Center
• •
Number of servings: 12-15 Servings
• • •
Preparation time: 10 Minutes Cooking time: ~0~
1 Can Mandarin Oranges (≈ 1 cup) I Can Pineapple Chunks (≈ 1 cup) 1 Can Sweet Bing Cherries (≈ 1 cup) 1 Cup of Shredded Coconut 1 Cup Mini Marshmallows 8 oz of Whip Cream or 8 oz Sour Cream (for less sugar)
Cooking temperature: ~0~ Optional: • ¼ Cup Pecan Pieces • 1 Banana - Sliced
Step-by-step Directions 1.) Open and drain cans of fruit. 2.) In a large bowl, combine Pineapple, Coconut, Marshmallows and Whip Cream (For less sugar, substitute Sour Cream). 3.) Fold in Mandarin Oranges. 4.) Fold in Optional Ingredients (Pecan pieces or Banana slices). 5.) Fold in Cherries carefully (Note: vigorous stirring will result in a pink or purple salad). 6.) Refrigerate for at least one hour before serving.
Page 88
Soups & Salads
Taco Stew
Ingredient List
Matt Adkins • • • • • • • • • •
Dallas – Hilltop Plaza
Number of servings: 12 Preparation time: 10 minutes Cooking time: 30 minutes Cooking temperature: N/A
Step-by-step Directions 1. Brown hamburger meat and drain grease. 2. Add salt, pepper and taco seasoning. 3. Add all canned good (do not drain
juices!). 4. Simmer for 30 minutes for flavor to set in. 5. Serve over taco chips. 6. Top with cheese. Notes: Also good with warm flour tortillas and salsa on the side.
Page 99
3 lbs. Hamburger meat 2 cans corn 2 cans ranch style beans 2 cans stewed tomatoes 2 packages taco seasoning 2 cans pinto beans 2 cans hominy Taco chips Flour tortillas Grated cheddar cheese
Soups & Salads
Green Chili Chicken Soup
Ingredient List
Pete Villarreal
•
Dallas – Hilltop Plaza
Number of servings: 6
• • • • • •
Preparation time: 15 minutes Cooking time: Until warm Cooking temperature: N/A
Step-by-step Directions
•
1. Add all ingredients to a stock pot except the cream cheese. 2. Bring soup to a boil then lower heat. 3. Add the softened cream cheese. 4. Allow to simmer at low heat until cream cheese is incorporated. 5. Season with salt and pepper to taste. Notes: Serve as an appetizer or meal with warm tortillas or corn chips.
Page 1010
2 pounds cooked, chopped chicken (may substitute leftover Thanksgiving or Christmas turkey) 2 32 oz boxes chicken broth 2 can green enchilada sauce 1 or 2 small cans green chilis 1 large can hominy 1 tsp Tarragon 2 8oz pkg cream cheese softened (see cooking instructions) Season to taste with salt & pepper
Side Dishes and Vegetables
Page 11
Side Dishes & Vegetables
Corn Casserole
Ingredient List
Brenda Douglas
• • •
Dallas – Las Colinas
Number of servings: 10
•
Preparation time: 10 minutes Cooking time: 30 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1. Sauté bell pepper in butter. 2. Combine with corn and rice. 3. Top with sliced cheese. 4. Bake at 350 degrees for 30 minutes.
Page 1212
1 Bell Pepper 3 cans Cream Style Corn 1 cup uncooked Premium Minute Rice Velveeta Cheese
Side Dishes & Vegetables
Cracked Out Green Bean Casserole
Ingredient List •
Chris Wasson
• •
Dallas – Hilltop Plaza
•
Number of servings: 8
• • •
Preparation time: 10 minutes Cooking time: 25 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1. Preheat oven to 350. 2. Cook bacon till crispy. 3. Stir together soup, buttermilk, ranch mix, drained green beans, cheese and cooked bacon. 4. Pour into 9x13 pan that is lightly sprayed with cooking spray. 5. Bake 20 minutes. 6. Top with Crispy Fried onions during the last 10 minutes of cooking.
Page 1313
2 10.75 can Cream of Mushroom Soup 1 cup buttermilk 1 pkg. dry ranch salad dressing mix 4 cans French style green beans 1 cup shredded cheddar cheese 1 pound bacon 1 6oz. can French Fried Onions
Side Dishes & Vegetables
Pineapple-Orange Cranberry Sauce
Ingredient List •
Diana C. Trevino
•
RGV – Valencia
• Number of servings: 11
•
Preparation time: 5 minutes Cooking time: None Cooking temperature: N/A
Step-by-step Directions 1. In a small bowl, combine the cranberry sauce, oranges and pineapple. 2. Stir in pecans just before serving. Notes: Refrigerate leftovers. Yield: 2 ¾ cups.
Page 1414
1 can (14 ounces) cranberry sauce 1 can (11 ounces) mandarin oranges, well drained 1 can (8 ounces) crushed pineapple, well drained ¼ cup chopped pecans, toasted
Side Dishes & Vegetables
Cheddar Potato Slices
Ingredient List
Justin Davis
•
Lubbock – Main Bank
• • •
Number of servings: 4-6 Preparation time: 10 minutes
•
Cooking time: 55 minutes Cooking temperature: 400 degrees
Step-by-step Directions 1. In a small bowl, combine soup, paprika, 2. 3. 4. 5. 6.
and pepper. In a greased 2 qt baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese Cover with foil and bake at 400° for 45 minutes. Uncover and bake for an additional 10 minutes or until potatoes are fork tender.
Page 1515
1 can cream of mushroom soup ½ teaspoon paprika ½ teaspoon pepper 4 medium baking potatoes cut into ¼” slices 1 cup shredded cheddar cheese
Side Dishes & Vegetables
Dressing
Ingredient List
Katherine Hamilton
• •
Fort Worth – Western Place
•
Number of servings: 16 to 24
• • • • • •
Preparation time: 30 minutes Cooking time: 20-30 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1. Prepare Corn bread mix by directions on box. 2. Put eggs in a bowl and whip them to add in later. 3. Boil Chicken broth, chopped onions and celery together in pot. 4. Break up the cornbread into small pieces. 5. Mix in the cut-up toast with cornbread. 6. Add in the broth, onions and celery to bread mixture. 7. Add the two cans of soup to mixture. 8. Add the eggs, sage, salt and pepper to mixture. 9. Bake at 350° till brown on top.
Page 1616
4 pkgs of cornbread (Jiffy) 1 can of cream of mushroom soup 1 can of cream of chicken soup 3 cans of chicken broth 2 medium onions, chopped 2 stalks of Celery, chopped 5 eggs 2 to 4 pieces of toast Sage, Salt and pepper to taste
Side Dishes & Vegetables
Jalapeno Corn
Ingredient List
Laura Berends
•
Dallas – North Dallas
Preparation time: 20 minutes
• • • •
Cooking time: 45 minutes
•
Number of servings: 8
Cooking temperature: 350 degrees
Step-by-step Directions 1. Drain corn. 2. Mix all ingredients. 3. Place in a greased casserole dish. 4. Bake at 350 degrees until browned on the edges (about 45 minutes).
Page 17
3 - 12 oz cans white corn (shoepeg corn) ¾ stick butter (softened) ¼ cup milk 6 oz cream cheese 1 jalepeno (seeded, minced) ½ tsp garlic powder
Side Dishes & Vegetables
Slow Cooker Cranberry Sauce
Ingredient List • • •
Lindsey Davis Lubbock – Main Bank
Number of servings: 20 Preparation time: 5 minutes Cooking time: 4 hours Cooking temperature: High
Step-by-step Directions 1. Add the cranberries and orange marmalade to the slow cooker, stir to combine. 2. Cover and cook on High for 4 hours. 3. After the cooking time is up, stir and pop any un-popped cranberries with the back of a spoon. 4. Add the sugar and stir. Storage tips: place into airtight container and store in the fridge for up to a week.
Page 18
24 oz. fresh cranberries 13 oz. orange marmalade ½ cup brown sugar
Side Dishes & Vegetables
Easy Cowboy Beans
Ingredient List
Michelle Hutchison
• •
Fort Worth – Western Place
•
Number of servings: 12 Preparation time: 5 minutes Cooking time: 10 minutes
2-15oz cans Pork and Beans 2-15oz cans Ranch Style Beans 1-10oz can Rotel Hot with diced tomatoes with habaneros
Optional toppings: • Shredded cheese • Fresh jalapenos • Sour cream
Cooking temperature: Stovetop - Low heat
Step-by-step Directions 1. Pour contents of the cans into a medium size saucepan on the stovetop and heat on low for 10 minutes. 2. Stir often. 3. Add shredded cheese, fresh jalapenos or sour cream as additional toppings. 4. Serve warm.
Page 19
Side Dishes & Vegetables
Broccoli Rice Casserole
Ingredient List
Robin Ziemian
• •
Dallas – Republic Center
•
Number of servings: 6
• • •
Preparation time: 5 minutes Cooking time: 30 minutes
•
Cooking temperature: 350 degrees
Step-by-step Directions 1. 2. 3. 4.
Sauté onions in oil. After a few minutes, add broccoli. Add remaining items until it boils. Pour into a greased baking dish and cook for 30 minutes.
Easy to double for a larger gathering. Enjoy!
Page 20
2 T Oil 1 Package Chopped Broccoli 1 can Cream of Mushroom soup ¾ Cup milk 1 small jar cheese whiz 1 Cup rice Onions (optional)
Side Dishes & Vegetables
Corn Casserole
Ingredient List
Susana Lozano RGV – Brownsville Price
Number of servings: 8 Preparation time: 50 minutes Cooking time: 45 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1.
Preheat the oven to 350 degrees.
2. In a bowl, mix all of the ingredients
together. 3. Pour into a greased 8’’ x 8’’ baking pan. 4. Cook uncovered for 45-50 minutes or
until lightly browned.
Page 21
•
8 ounces Jiffy Corn Muffin Mix
•
15 ounces whole kernel corn (drained)
•
15 ounces creamed corn (not drained)
•
2 eggs
•
1 cup shredded cheddar cheese
•
½ cup sugar
•
1 cup sour cream
•
½ cup melted butter
Side Dishes & Vegetables
Bacon Green Beans
Ingredient List
Vicki Norris Lubbock – Salem
Number of servings: 8-10
•
Large package of French Green Beans (like from Costco or Sam’s Club)
•
4 thick cut strips of pepper bacon
•
1 tsp butter
Preparation time: 5 minutes Cooking time: 25-30 minutes Cooking temperature: Medium heat
Step-by-step Directions 1. Boil water in a large pot. 2. Add the green beans and the butter to the boiling water to blanche, about 5 minutes. 3. Pour out green beans into colander and rinse with cool water. 4. Add bacon strips to pot and set heat to medium. 5. Cook bacon and remove the strips. 6. While the pot is still hot from the bacon add the green beans and cook in the bacon fat for 5 minutes. 7. Crumble cooked bacon over green beans to
serve.
Page 22
Side Dishes & Vegetables
A better sweet potato pie
Ingredient List
Vicky Stewart • • • •
Corpus Christi – Floating
Number of servings: 6-9 Preparation time: 20 minutes Cooking time: Varies due to potatoes
•
Cooking temperature: 400 and 350 degrees
Step-by-step Directions 1. Preheat your oven to 400. 2. Wash your potatoes and get any roots off. 3. Stab your potatoes with a fork multiple times
(helps them to NOT explode or burn). 4. Once roasted, easily smashed and cooled,
5. 6. 7. 8.
9.
peel the skin and place in a decently large bowl. Cube up your butter some to help with melting. Drain your crushed pineapple and add that to the potatoes as well. Mix well. Add honey to taste. (You don’t want to overdo it since it’s a side, not dessert. Although candied is also muy delicioso.) Dump in a 9x9. Lower your temp to 350, add your mini mallows, and brown it delicately.
WARNING!!! They can burn. They can also catch fire. Regular marshmallows are not a good substitute. They expand astronomically and catch fire. Yes, lessons have been learned.
Page 23
6-8 Sweet potatoes ½ stick of butter 1 can of crushed pineapple Couple tablespoons of wildflower honey (or favorite kind. But please don’t use clover, you will thank me later. There are better things out there!) A bag of Mini marshmallows
Side Dishes & Vegetables
Harvest Stuffing
Ingredient List
Vicky Stewart
•
Corpus Christi – Floating
• Number of servings: 8-12 Preparation time: appr 30 minutes
•
Cooking time: 45-50 minutes
• • •
Cooking temperature: 350 degrees
Step-by-step Directions 1. Cut your bread into cubes and dry out in oven. You can set the oven to about 250 (make sure it isn’t toasted, just dry.) 2. Dice up the vegetables, apricots and fresh herbs. 3. Sauté the vegetables in butter until softened. About halfway through, toss in the fresh herbs. 4. Mix the bread with the diced apricots, raisins and cooked down vegetables. 5. Use butter flavored Crisco to grease a 9 x 12 dish (the flavor makes a difference). 6. Pour the chicken broth over the mix and gently mix. 7. Bake 45 to 50 min (until 165-degree internal temp.) NOTE: Everything is an estimate and just about everything can be adjusted. Feel free to get jazzy with it.
Page 24
• • • • •
Handful and a half of golden raisins 2 whole grain bread loaves (I prefer a 7 or 12 grain) Handful of dried apricots (diced) Chicken broth 2-4 sprigs of fresh thyme 2-4 sprigs of fresh rosemary Sweet onion 1 1/2 cups celery ½ tsp dried sage Salt and pepper to taste 3 tbsp butter
Side Dishes & Vegetables
Brussel Sprouts
Ingredient List
Virginia Stevenson •
Coastal Bend – Saratoga
• Number of servings: 4-6
•
Preparation time: 20 minutes
• • •
Cooking time: 20 minutes Cooking temperature: 400 degrees
•
Step-by-step Directions 1. Cook bacon on stove top until halfway done and then chop into pieces. 2. Mix all ingredients in large bowl and add in bacon drippings until coated well. 3. Lay foil on large baking sheet and spread out the sprouts (they crisp better when not touching). 4. Bake for 20 minutes.
Page 25
1 to 1.5-pound(s) Brussel sprouts 4 tablespoons pure maple syrup 1 package of pepper bacon, chopped ¼ teaspoon black pepper 1 teaspoon minced garlic Cayenne pepper to your liking ½ cup bacon drippings
Side Dishes & Vegetables
Broccoli-Rice Casserole
Ingredient List
Yvonne Trevino
• • • • •
RGV – McAllen Trenton
Number of servings: 12 Preparation time: 20 minutes
•
Cooking time: 45 minutes
•
Cooking temperature: 350 degrees
•
Step-by-step Directions
•
1. Cook rice. 2. Sauté onions and green bell pepper in margarine. 3. Cook broccoli and drain. 4. Combine broccoli with Velveeta cheese, sautéed vegetables, undiluted soup and mushrooms. 5. Fold in cooked rice. 6. Put into a 3 Qt. casserole dish, prepared with spray pam. 7. Bake 45 minutes covered with foil. 8. Uncover the last 5 minutes and add grated mild cheddar cheese on top. Tip: Make a day ahead and refrigerate. Bring to room temperature and bake just before serving.
Page 26
•
1 cup white rice, raw ¾ cup chopped onion ¾ cup chopped bell pepper 4 Tbsp. margarine 2 (10-oz) pkgs, frozen broccoli spears ¾ large box original Velveeta cheese, sliced 1 (10 ¾ -oz) can cream of chicken soup 1 (10 ¾ -oz) can cream of mushroom soup 1 (3-oz) can chopped mushrooms, optional Mild cheddar cheese, grated
Side Dishes & Vegetables
Cornbread Casserole
Ingredient List
Yvonne Trevino RGV – McAllen Trenton
• •
Number of servings: 12
• •
Preparation time: 5 minutes
•
Cooking time: 45 minutes Cooking temperature: 375 degrees
Step-by-step Directions 1. In a large mixing bowl, combine all ingredients. 2. Pour into a 7x9 baking dish that has been prepared with spray pam. 3. Bake for 45 minutes or until top and edges turn golden brown. Recipe may be doubled. If doubling, use a 13x9 rectangle baking dish.
Page 27
1 box Jiffy corn muffin mix 1 Parkay margarine stick, sliced 1 8 oz tub Daisy sour cream 1 large egg 1 15 oz can creamed corn
Main Dishes
Page 28
Main Dishes
Mexican Chicken
Ingredient List
Matt Adkins
•
Dallas – Hilltop Plaza
• •
Number of servings: 8
• • • •
Preparation time: 15 minutes Cooking time: 30 minutes Cooking temperature: 300 degrees
•
Step-by-step Directions 1. Boil chicken and cut into bite size pieces. 2. Mix all remaining ingredients together
(except for the Doritos) in a large bowl. 3. In 13x9 pan, layer ½ chicken, then ½
mixture, then ½ Doritos. 4. Repeat the three layers. 5. Top with shredded cheese. 6. Cover and cook at 300 degrees for 30
minutes.
Page 29
1 package boneless chicken breasts 1 cup chicken broth 1 can cream of mushroom soup 1 can cream of chicken soup 1 medium onion (chopped) 1 lb. shredded cheese 1 can diced Rotel 1 package Doritos (crushed)
Main Dishes
Brunch Casserole
Ingredient List
Rose Mary Slagle
• • • • • • •
San Antonio – Renaissance
Number of servings: 10 Preparation time: 10 minutes Cooking time: 30 minutes
1 lb. sausage 1 (10 oz.) can crescent rolls 2 c cheddar cheese 7 eggs, beaten ¾ c milk Salt and pepper to taste Chopped green onion
*Can also use bacon, chorizo, vegan sausage, etc. as meat for casserole.
Cooking temperature: 425 degrees
Step-by-step Directions 1. Brown sausage; drain. 2. Line bottom of 13X9 inch baking dish with rolls; press perforation to seal. 3. Sprinkle with sausage and cheese. 4. Combine eggs and milk, beat well and pour over sausage. 5. Bake for 30 minutes; cut and serve. Notes: May be made the night before and set in the refrigerator.
Page 30
Main Dishes
Slow Cooker Pulled Pork
Ingredient List
Savanna Strull
•
Dallas – Hilltop Plaza
Number of servings: 8
•
Preparation time: 5 minutes Cooking time: 5 hours (depending on size of meat) Cooking temperature: Crockpot, Low heat
• • •
Step-by-step Directions 1. Generously coat pork butt with salt and pepper, don't be afraid to cover it all! 2. Place in crock pot. 3. Pour in soda and barbecue sauce. 4. Cover and cook on low for around 5 hours, depending on size of meat. 5. After 4 hours, take two forks and shred the meat into bite size chunks. Let it sit in the juice to soak up the flavor. 6. Serve on a Hawaiian roll and add more barbecue sauce if needed. Notes: If you have a larger piece of meat, it will probably take longer. It can stay on warm in crock pot while serving, and can easily be reheated the next day.
Page 31
Pork butt/roast (we typically use 2.5 lbs. - but you can use whatever size needed for your family) 1 can dark cola (we usually use Diet Dr. Pepper) 1/2 bottle barbecue sauce (we usually use Sweet Baby Ray) Salt Pepper
Main Dishes
Slow Cooker Short Ribs
Ingredient List
Tami Tonsi Dallas – Hilltop Plaza
Number of servings: 6-8 Preparation time: 30 minutes Cooking time: 8-10 hours Cooking temperature: Crock pot, Low heat
Step-by-step Directions 1. 2. 3. 4. 5. 6. 7. 8.
9. 10. 11. 12. 13.
Combine the flour, salt, and pepper in a large sealable bag. Shake to combine. Add the short ribs and toss with the flour. Melt the butter in a large skillet over medium high heat. Shake off any excess flour and add the ribs to the pan. Brown the ribs on all sides. Once browned, transfer to a slow cooker that has been coated with cooking spray. Add the chopped onions to the skillet and sauté until they begin to soften. a. Note: Be sure to scrape up any of the brown bits at the bottom of the pan. Combine all the remaining ingredients in large bowl and stir. Add mixed ingredients to skillet and bring to a boil, stirring occasionally. Taste the sauce and adjust per your preference. Pour the sauce over the ribs. Cook on low heat for 8-10 hours. a. Note: If short on time, you can cook them on high heat for 2 hours and then reduce to low for 4 hours. You can also cook in oven at 200-225 degrees for around 6 hours (based on amount of ribs).
Notes: Before you serve the ribs skim off the clear fat at the top using a large spoon. You may get some of the sauce with it, but it is worth it.
Page 32
• • • • • • • • • • • • • • • • •
1/3 cup flour 1 tsp salt ½ tsp black pepper 2-3 lbs beef short ribs 1 tbsp butter 1 onion, chopped ¾ cup red wine ¼ cup red wine vinegar ¾ cup apple cider ½ cup brown sugar 1/3 cup chili sauce ½ cup ketchup ¾ cup beef broth ¼ cup Worcestershire sauce ¼ cup reduced sodium soy sauce 1 tsp chili powder 3 cloves of garlic, minced
Breads and Rolls
Page 33
Breads & Rolls
Pumpkin Bread
Ingredient List
Jennifer Hall
• • • • • • • • • • •
San Antonio – Renaissance
Number of servings: 3 Loaves Preparation time: 15 Minutes Cooking time: 1 Hour Cooking temperature: 350 degrees
•
Step-by-step Directions 1. Mix & Sift the following ingredients together: a. 3 1/3 cups Flour b. 2 tsp Baking Soda c. 1 ½ tsp Salt d. 1 tsp Cinnamon e. 1 tsp Nutmeg f. ¼ tsp Cloves g. 3 cups Sugar h. 1 cup nuts (pecans) 2. Then, add the following ingredients to the mixture: a. 1 cup oil b. 4 Eggs c. 2/3 cup Tap Water d. 2 cups Pumpkin (plain) 3. Mix until smooth. 4. Pour into greased loaf pans. 5. Bake on 350 for about 1 Hour.
Page 34
3 1/3 Cup Flour 2 tsp Baking Soda 1 ½ tsp Salt 1 tsp Cinnamon 1 tsp Nutmeg ¼ tsp Cloves 3 cups Sugar 1 cup nuts (pecans) 1 cup Oil 4 Eggs 2/3 cup Tap Water 2 cups Pumpkin(plain)
Desserts
Page 35
Desserts
Meme’s Blue Ribbon Carrot Cake
Ingredient List Cake: • • • •
Angela Harris Lubbock – Main Bank
Number of servings: 24
• •
Preparation time: 15 minutes
• •
Cooking time: 55 to 75 minutes Cooking temperature: 350 degrees
Step-by-step Directions Cake: 1. Beat the eggs. 2. Add oil, sugar, and carrots. Beat well after each. 3. Separately, combine the flour, cinnamon, soda and salt. 4. Then add slowly to the wet ingredients, beating until well mixed, but not overbeating. 5. Pour into a greased and floured bundt pan and bake at 350 degrees. 6. Check after 55 minutes for doneness, and continue baking until cake springs back when lightly touched, (up to 1 hour and 15 minutes depending on the size of the bundt pan.) Icing: 1. Combine all into bowl and beat until well mixed. 2. Spread on cooled cake.
Page 36
4 eggs 1 ½ cups Crisco oil 2 cups sugar 4 cups grated carrots (about 7 carrots) 2 cups flour 2 1/2 teaspoons ground cinnamon 2 1/2 teaspoons baking soda ½ teaspoon salt
Icing: • 1 stick of butter • 8 oz. package of cream cheese • 1 lb. box of powdered sugar • 1 teaspoon vanilla
Desserts
Pecan Pie Mini Muffins
Ingredient List
Betty Garza • • • • •
RGV – Valencia
Number of servings: 2 ½ dozen Preparation time: 10 minutes Cooking time: 25 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1. In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture. 2. Fill a greased and floured miniature muffin pan with two-thirds full in each cup. 3. Bake at 350 F for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.
Page 37
1 cup packed brown sugar ½ cup all-purpose flour 1 cup chopped pecans 2/3 cup butter, melted 2 eggs, lightly beaten
Desserts
Banana Pudding
Ingredient List
Gina Davis
• •
Dallas – Turtle Creek
• Number of servings: 10
Cooking time: Chill 3 hours 25 minutes
• • •
Cooking temperature: N/A
•
Preparation time: 25 minutes
•
Step-by-step Directions 1. 2. 3. 4. 5. 6. 7. 8.
9. 10.
11.
12. 13.
In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set. In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture. Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies— you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding. Refrigerate for at least 3 hours, or up to overnight. Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.
Page 38
1 1/3 c. whole milk 1 (5.1-oz.) package instant vanilla pudding mix 1 (14-oz.) can sweetened condensed milk 3 c. heavy cream 1 tsp. pure vanilla extract 1 (12-oz.) box vanilla wafer cookies 4 bananas, sliced into coins 2 tsp. granulated sugar
Desserts
Sour Cream Peach Pecan Pie
Ingredient List Pastry for single-crust pie (9inches): • 4 cups of sliced peeled peaches • 2 tbsp peach preserves • 1 cup sugar • 1 cup (8 ounces) sour cream • 3 egg yolks • ¼ cup all-purpose flour • 1 tsp vanilla extract
Jerry Schaffner Dallas – Hilltop Plaza
Number of servings: 10 Preparation time: 15 minutes Cooking time: 45-50 minutes Cooking temperature: 425 degrees
Step-by-step Directions 1. Line a 9-inch pie plate with pastry; trim and flute edges. 2. In a large bowl, combine peaches and preserves. 3. Transfer to pastry. 4. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. 5. Pour mixture over the peaches. 6. Bake at 425 degrees for 30 minutes. 7. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. 8. Cut in butter until crumbly. 9. Sprinkle over pie. 10. Bake for an additional 15-20 minutes, or until a knife inserted in the center comes out clean and the topping is golden brown. 11. Cover edges with foil during the last 15 minutes to prevent overbrowning, if necessary. 12. Cool completely on a wire rack for 3 hours before serving. 13. Store in the refrigerator.
Page 39
Topping: • ½ cup all-purpose flour • ½ cup packed brown sugar • ¼ cup sugar • 3 tbsp chopped pecans • 1 tsp ground cinnamon • ¼ cup cold butter, cubed
Desserts
Virginia-Style Apple Cake
Ingredient List
Jessica Espinoza
Cooking time: 35 minutes
• • • • • • • •
Cooking temperature: 350 degrees
•
Step-by-step Directions
Topping: • 1 cup brown sugar • 8 tbls. Butter • ½ cup milk • 1 teaspoon vanilla extract
Lubbock – Main Bank
Number of servings: 12 Preparation time: 30 minutes
1. Beat together eggs, vanilla and oil until well combined. 2. Stir in ½ of the following: sugar, flour, salt and baking soda. 3. Mix remaining half with the apples and chopped nuts. 4. Combine the 2 mixtures by hand until well mixed. 5. Grease two 8-inch cake pans. Spread mixture evenly in pans. 6. Bake at 350 degrees for 30 to 35 minutes or until tester inserted in center comes out clean. 7. Transfer to a rack to cool. Then place on serving platter. 8. Combine topping ingredients together in a saucepan. 9. Bring to a boil over medium heat. Remove from heat. 10. Stir in the vanilla. 11. Spread ½ of the topping over 1 layer. Top with a second layer. 12. Cover with ½ more topping, spread evenly. 13. When cooled sprinkle with powdered sugar and garnish with pecan halves.
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3 eggs 2 tsp. vanilla extract 1 cup vegetable oil 2 cups granulated sugar 3 cups all-purpose flour 1 tsp. salt 1 tsp. baking soda 3 cups peeled, cored and chopped apples ½ cup chopped walnuts or pecans
Desserts
Pumpkin Dessert Squares
Ingredient List
Julie Rice
BASE • 1 ½ cups Original Bisquick mix • ½ cup chopped pecans • ½ cup butter or margarine, softened
Fort Worth – Granbury
Number of servings: 15 Preparation time: 15 minutes Cooking time: 60-65 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1. Heat oven to 350F and spray 13x9-inch pan
with cooking spray.
FILLING • 1 cup sugar • 1 can (15 oz) pumpkin • (not pumpkin pie mix) • 1 can (12oz) evaporated milk • 4 teaspoons pumpkin pie spice • 3 eggs
2. In medium bowl, mix 1 ½ cups Bisquick and
½ cup pecans. 3. Using pastry blender or fork, cut in ½ cup 4. 5. 6.
7. 8. 9. 10. 11. 12. 13.
butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth, set aside. In medium bowl, mix 1 cup Bisquick and ½ cup brown sugar. Using pastry blender or fork, cut in ¼ cup butter until mixture is crumbly. Stir in pecans. Pour filling over hot partially baked base. Sprinkle topping over filling. Bake 50 to 55 minutes or until toothpick in center comes out clean. Cool 30 minutes before cutting into squares.
Notes: Serve with whipped cream, if desired. Store in refrigerator.
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TOPPING • 1 cup Original Bisquick mix • ½ cup packed brown sugar • ¼ cup butter or margarine • ¾ cup chopped pecans OPTIONAL • Whipped Cream
Desserts
Pumpkin Upside-Down Cake
Ingredient List • • • • • • • • • • • • •
Katherine Hamilton Fort Worth – Western Place
Number of servings: 18-24 Preparation time: 15 minutes Cooking time: 50 to 60 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1. Preheat oven to 350°. 2. Mix the sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk together. 3. Line a 9x13x2inch baking pan with waxed paper and pour the mixture in. 4. Sprinkle the dry cake mix on top, then sprinkle the nuts. 5. Pour melted butter evenly over the cake mix and nuts. 6. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. 7. Cool Cake thoroughly. 8. Flip over and remove from pan; remove the wax paper. 9. Top with whipped cream or whipped topping.
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1 cup granulated sugar 3 eggs 2-15oz canned pumpkin 2 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ½ tsp salt 1-12oz can evaporated milk 1 box yellow cake mix 1 cup chopped pecans 1 cup (2 sticks of butter) melted Whipped topping
Desserts
Pumpkin Tart Ingredient List
(Cinnamon free) Kendal Mock Lubbock – Salem
Number of servings: 12 Preparation time: 15 minutes Cooking time: 90 minutes Cooking temperature: 350 degrees
Step-by-step Directions Make crust: 1. In a food processor, pulse flour, sugar, and salt until combined. 2. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. 3. Add egg yolk. With machine running, add ice water. Pulse just until dough is crumbly but holds together when squeezed. 4. Wrap dough in plastic and flatten into a disk. 5. Refrigerate until firm, 1 hour (or up to overnight). 6. Preheat oven to 350 degrees. 7. On a lightly floured work surface, roll out dough to a 14-inch round. 8. Place in an 11-inch fluted tart pan with a removable bottom; trim any excess. 9. Prick dough all over with a fork. 10. Freeze 15 minutes. 11. Place a sheet of parchment paper over dough and fill with pie weights or dry beans. 12. Bake until crust feels dry and flaky (around 20 minutes.) 13. Remove parchment and weights; bake until crust is light golden brown, 8 to 10 minutes. 14. Let cool completely in pan on a wire rack. Meanwhile, make filling: 1. In a large bowl, whisk together butter, maple syrup, eggs, cream, salt, pumpkin puree, and lemon zest. 2. Fold in breadcrumbs and pour filling into tart shell. 3. Bake until filling is set and a toothpick inserted in center comes out clean (around 40 to 45 minutes.) 4. Let cool 30 minutes in pan on wire rack before serving.
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Crust • 2 cups all-purpose flour (spooned and leveled), plus more for work surface • 2 tablespoons sugar • 1/2 teaspoon coarse salt • 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 1/2-inch pieces • 1 large egg yolk • 2 tablespoons ice water Filling • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled • 1 cup pure maple syrup • 2 large eggs • 1/4 cup heavy cream • 1/2 teaspoon coarse salt • 1 1/3 cups pure pumpkin puree (from a 15-ounce can) • 2 teaspoons finely grated lemon zest • 2 1/4 cups fresh breadcrumbs (from 7 ounces white or brioche bread)
Desserts
Pecanless Pie
Ingredient List
Kendal Mock Filling
Lubbock – Salem
• • •
Number of servings: 8 Preparation time: 15 minutes
• • •
Cooking time: 60 minutes Cooking temperature: 350 degrees
4 Eggs 1+ 1/4 cup sugar 1/2 cup plus 2 Tablespoons unsalted butter melted and cooled 3/4 cup light corn syrup 1 teaspoon vanilla Deep Dish Pie Shell unbaked
Topping • 1-1/2 cups crushed pretzels • 3 Tablespoons butter melted • 2 Tablespoons sugar
Step-by-step Directions 1. Preheat oven to 350. 2. For Filling: Place first five ingredients in large mixing bowl and mix with wire whisk until well combined. 3. Pour into pie shell. 4. Combine all topping ingredients in medium bowl and stir well with a spoon to coat pretzels. 5. Sprinkle topping evenly over pie. 6. Bake in the oven at 350 degrees for 1 hour, covering with foil after 30 minutes to prevent over browning. 7. Allow to cool completely before serving. Can be made a day or two ahead of time and stored in refrigerator.
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Desserts
Easy As Pecan Pie
Ingredient List
Madison Alford •
Dallas – Preston Center
• • • • • • • •
Number of servings: 8 Preparation time: 25-30 minutes Cooking time: 1 hour Cooking temperature: 300 degrees
Step-by-step Directions 1. Let refrigerated pie crust sit at room temperature for 10-15 minutes. 2. Once crust has softened, place in pie tin and crimp edges all the way around (Tip: light colored glass pans work best for non-stick. You can also lightly flour the crust on the side going into the pan to help with nonstick.) 3. In a bowl beat together eggs, white sugar, and brown sugar. 4. Add the karo syrup, butter, vanilla extract, maple extract, and pecans – beat together until all ingredients are well mixed and all pecans are coated. 5. Pour mix into unbaked pie shell and bake for 1 hour at 300 degrees. 6. After an hour, check if pie is wiggly. If there is too much wiggle, bake for an extra few minutes. If there is only a little wiggle, the pie can be taken out and it will set as it cools. Notes: Best enjoyed with a scoop of ice cream or dollop of whip cream. Enjoy and have a Happy Thanksgiving!
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1 pack of Pillsbury Refrigerated pie crust 3 eggs 1/3 cup white sugar 1/3 cup brown sugar 1 cup white Karo Syrup 1/4 cup softened salted butter 1/2 tsp vanilla extract 1/2 tsp maple extract 1 1/2 cups of pecans (more if desired)
{This is my grandmama’s recipe and she would’ve been so excited to know that other people are cooking her food. I hope y’all enjoy it!}
Desserts
Pumpkin Cheesecake Olga Garza
Ingredient List
RGV – McAllen Trenton Number of servings: 10 to 12 Preparation time: 20 minutes Cooking time: 1 hour Cooking temperature: 350 degrees & 290 degrees
Step-by-step Directions 1. Preheat oven to 350°F, place an oven rack in the middle of the oven. 2. In a large bowl beat the cream cheese until smooth. Then add the pumpkin puree, eggs, sweetened condensed milk, brown sugar, sour cream, vanilla extract, flour, pumpkin pie spice, cinnamon and salt. Beat until fully combined and there are no clumps. 3. Using a food processor or a plastic bag, crush the graham crackers until they are fine crumbs. In a bowl mix the graham cracker crumbs with the melted butter and stir until they are completed saturated. 4. Grease an 8” springform pan with cooking spray and press the graham cracker mixture into the pan and pack tightly. Place in the oven for 10 minutes to “bake” the crust. 5. Remove the crust from the oven and lower the oven temperature to 290°F. Pour the cheesecake filling over the crust and place it in the oven. Bake for 1 hour until the cheesecake is slightly jiggly in the center. 6. Turn off the oven and prop open the oven door. Allow the cheesecake to cool in the oven for about 1 hour. Refrigerate the cheesecake until it is completely chilled, overnight is preferred but up to 4 hours will work as well. 7. Drizzle the caramel sauce and/or chocolate sauce over the top of the cheesecake. Once you are ready to serve add whipped topping and enjoy!
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• Cheesecake o 3 – 8oz blocks of cream cheese, softened o 1 – 15oz can pumpkin puree o 4 large eggs o 1 – 14 oz can sweetened condensed milk o ½ cup packed brown sugar o ¼ cup sour cream o 2 tsp. vanilla extract o 2 tbsp. all-purpose flour o 1 tsp. pumpkin pie spice o ½ tsp. ground cinnamon o ¼ tsp. kosher salt • Crust o 1 pack of Honey Graham Crackers o 6 tbsp. melted butter • Topping o ¼ cup caramel sauce o ¼ cup chocolate sauce o Whipped topping
Desserts
Arroz con Leche Ingredient List
(Rice Pudding) • • • •
Oscar García Dallas – Republic Center
Number of servings: A whole bunch Preparation time: Not very long Cooking time: A few minutes Cooking temperature: High, Medium and Low
Step-by-step Directions 1. Place the rice in a large saucepan with water, cinnamon, lime peel, and salt. 2. Bring to a boil, lower the heat and cook, covered, until most of the water has been absorbed. 3. Stir in the milk and sugar and cook, stirring, constantly, over low heat until the mixture thickens. a. For a richer, more custard-like flavor, beat an egg into milk before adding it to the pan. 4. Add the vanilla and cook for 2 minutes. 5. Transfer to bowl and refrigerate (or can be eaten hot). 6. Sprinkle with cinnamon before serving.
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• • • • •
1 cup long-grain white rice 3 cups water 1 3-inch cinnamon stick 1 tablespoon lime or orange peel 1 pinch salt 4 cups milk 1 cup sugar or to taste ½ teaspoon vanilla extract Ground cinnamon
Desserts
German Apple Cake
Ingredient List
Rachel Hamatani CAKE • • • • • • • • •
Fort Worth – Granbury
Number of servings: 12 Preparation time: 15 minutes Cooking time: 50 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1. Preheat oven to 350 Degrees 2. Prepare 13x9 banking pan (grease and flour) 3. Peel and chop apples (any kind ~ Granny Smith) 4. Beat eggs and oil until light yellow and frothy 5. Add Sugar and vanilla to wet mix and beat again 6. In another bowl, mix dry ingredients 7. Slowly add dry to wet ingredients 8. Fold apples into the mix (it will be very thick) 9. Bake 45 – 50 min. Optional: Frost cake while it is still warm or let the cake cool and dust with powdered sugar if you want a light breakfast cake.
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1 cup oil 3 eggs 2 cups white sugar 1 tsp vanilla 2 cups AP flour 1 tsp salt 1 tsp baking soda 2 tsp cinnamon 3-4 cup apples (peeled and cubed)
FROSTING • 1 pkg cream cheese • 1 tsp vanilla • 3 Tbs soft butter • 1 ½ cup powdered sugar
Desserts
Pumpkin Cheesecake
Ingredient List
Rose Mary Slagle •
San Antonio – Renaissance
• • •
Number of servings: 12 Preparation time: 20 minutes Cooking time: 1 ½ hours Cooking temperature: 300 degrees
Step-by-step Directions 1. 2. 3. 4. 5. 6.
7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.
Heat oven to 350 degrees. Mix cookie crumbs and margarine. Press evenly on bottom of ungreased springform pan, 9x3 inches. Bake 10 minutes; cool. Reduce oven temperature to 300 degrees. Beat cream cheese, 1 cup sugar, the cinnamon, ginger and cloves in 4-quart bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time, on low speed. Pour over crumb mixture. Bake until center is firm, about 1 ¼ hours. Cover and refrigerate at least 3 hours but no longer than 48 hours. Cook and stir 2 tablespoons sugar and the walnuts over medium heat until sugar is melted, and nuts are coated. Immediately spread on dinner plate or aluminum foil; cool. Carefully break nuts apart to separate if necessary. Cover tightly and store at room temperature up to 3 days. Loosen cheesecake from side of pan; remove side of pan. Beat whipping cream in chilled 1 ½-quart bowl until stiff. Spread whipped cream of top of cheesecake; arrange walnuts on top. Refrigerate any remaining cheesecake immediately.
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• • • • • • • • •
1 ¼ c gingersnap cookie crumbs (about twenty 2-inch cookies) ¼ c margarine or butter, melted 3 packages (8 oz each) cream cheese, softened 1 c sugar 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cloves 1 can (16 oz) pumpkin 4 eggs 2 Tbsp sugar 12 walnut halves ¾ c chilled whipping cream
Desserts Ingredient List
Crème Brulée Cheesecake
•
Vicki Norris Lubbock – Salem
1 package of Pepperidge Farm Bordeaux cookies
•
3 tbsp granulated sugar
•
5 tbsp unsalted butter, melted
•
4 8-oz packages of cream cheese at room temperature
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¼ cup heavy whipping cream
•
2 ½ tbsp sour cream
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2 tbsp all-purpose flour
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½ tsp Kosher salt
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1 ¼ cups granulated sugar
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1 tbsp pure vanilla extract
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4 large eggs at room temperature
•
2 tbsp granulated sugar for topping
Number of servings: 8-10 Preparation time: 30-45 minutes Cooking time: 25-30 minutes Cooking temperature: 350 degrees and 325 degrees
Step-by-step Directions 1. 2. 3. 4. 5.
6. 7.
8. 9. 10.
11. 12. 13. 14.
Preheat the oven to 350° and make the crust. Pulse the cookies in a food processor or blender and pour into a bowl. Add the sugar and melted butter and mix with a spatula. Press the mixture evenly over the bottom of a 9” spring form pan. Wrap the outside of the pan in foil and bake for about 10 minutes. Remove from the oven and let cool while you make the filling. Reduce oven heat to 325° In a large bowl or mixer, using a paddle attachment, beat the cream cheese until smooth. This takes about 4 minutes, be sure to scrape the sides. Add the sour cream, heavy whipping cream, salt, sugar, vanilla, and flour then combine. Add the eggs one at a time, until just mixed. Do not over mix. Pour the mixture into the cooled crust and bake at 325° for about 1 hour and 15 minutes or until the middle of the cheesecake only slightly jiggles. Turn off the oven and crack the door and let the cheesecake cool for 5-10 minutes. Run a knife around the edge very carefully and allow to cool completely. Refrigerate overnight. Sprinkle 2 tbsp of granulated sugar over the top of the cheesecake and use a torch to melt the sugar.
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