Table of Contents
Appetizers and Beverages ..............3 Soups and Salads ............................1010 Side Dishes/Vegetables ...................144 Main Dishes .......................................38 Breads and Rolls ...............................45 Desserts .............................................47
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Appetizers and Beverages
Page 3
Appetizers & Beverages
Buffalo Chicken Dip
Ingredient List
Andy Wirtner Main Dish:
Austin – Downtown
• • • • •
Number of servings: N/A Preparation time: 10 minutes Cooking time: 30 – 45 minutes
24 oz - Canned Chicken 16 oz – Cream Cheese 1 cup – Cheddar Cheese 1 cup – Ranch Dressing 1 cup – Frank’s Buffalo Sauce
For Serving:
Cooking temperature: Melt on High then reduce to Keep Warm
Step-by-step Directions 1. Cube the cream cheese and add to slow cooker. 2. Then add remaining main dish ingredients. 3. Stir occasionally in order to break up chicken chunks and blend ingredients. 4. Reduce heat to keep warm once mixture is combined. 5. Serve with Frito Scoops / Celery.
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• •
Frito’s Scoops Celery
Appetizers & Beverages
LA* Caviar
Ingredient List
Savanna Strull •
Dallas – Hilltop Plaza
•
3 (15 ounce) cans Blackeyed peas, rinsed and drained ¼ cup Red Onion, chopped 3 tbsp Green Bell Pepper, chopped 3 tbsp Red Bell Pepper, chopped 3 tbsp Yellow Bell Pepper, chopped ½ cup Cherry Tomatoes, quartered ¼ cup Parsley, chopped ¼ cup Balsamic Vinegar ¼ cup Olive Oil 2 tbsp Sugar Salt Pepper
•
Fritos or Tortilla chips
Number of servings: Approx. 10
• •
Preparation time: 30 minutes
•
Cooking time: Overnight (marinating)
•
Cooking temperature: N/A
•
Step-by-step Directions 1. Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar 2. Stir the mixture together then season with salt and pepper to taste 3. Place the mixture in the fridge and allow to marinate overnight or up to 24 hours. *LA stands for Lower Alabama. This recipe is from Lulu’s—a favorite Gulf Coast restaurant in Gulf Shores, Alabama I like this best with Fritos because I like the extra crunch and salt, but it’s also great with tortilla chips. You can also add some cubed avocado immediately before serving for an extra twist (but the avocado will brown so keep that in mind if bringing this to someone’s house where it might have to sit for a while before being served).
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• • • • •
Appetizers & Beverages
Holiday Sliders
Ingredient List
Sheila Vitela
Cooking time: 20 minutes
• • • • • • • •
Cooking temperature: 350 degrees
•
West Texas – Main Bank
Number of servings: 12 Preparation time: 10 minutes
Step-by-step Directions 1. Cut rolls in half and put the bottom layer in a 9x13 pan. 2. Spread mayo on the top layer of the rolls. 3. Lay the deli meat and cheese on the bottom layer of the rolls then put the top of the rolls back on. 4. In a medium bowl, whisk together poppy seeds, Dijon mustard, melted butter, onion powder and Worcestershire sauce. 5. Brush sauce over the rolls, just covering the tops. 6. Cover with foil and let sit for 10 minutes. 7. Bake at 350 degrees for 10 minutes or until cheese is melted. 8. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. 9. Serve warm.
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24 slices of favorite deli meat 6 Slices of favorite cheese 1/3 cup mayonnaise 1 tablespoon poppy seeds 1 1/2 tablespoons Dijon mustard 1/2 cup butter, melted 1 tablespoon Onion Powder 1/2 teaspoon Worcestershire sauce 2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
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.
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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.
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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!
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• • •
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 10
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.
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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.
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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.
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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
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Side Dishes & Vegetables
Creamy Poblano Corn Casserole
Ingredient List • • • • • •
Becca Hernandez West Texas – Main Bank
Number of servings: Approx. 15-20 Preparation time: 30 minutes Cooking time: 30 minutes Cooking temperature: 400 degrees
Step-by-step Directions 1. Grill or fry your poblano peppers until they are soft and have a black color on the outside, place them aside in a sealed plastic bag for 15 minutes to allow them to “sweat”. 2. Put the cream cheese on the counter so it can reach room temp. 3. Open all your cans of corn and drain the liquid out. 4. Put them all in a pan with your butter, salt, and pepper. 5. Once your 15 minutes has passed, use a fork to scrape the skin off of the poblano peppers, remove and discard the stem and seeds, and dice up the poblano peppers. 6. Let your corn and butter warm up in the oven for about 5-7 minutes. 7. Remove and add the peppers, cream cheese, and milk. 8. Mix it all together and bake for 30 minutes or until bubbling; and enjoy! :)
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6 cans of Whole Kernel Corn 1/2 stick of butter 2 packages of cream cheese 3 Poblano peppers Salt & pepper to taste ½ cup of milk
Side Dishes & Vegetables
New Mexico Grilled Green Chile Mac N Cheese – Part 1 Callie Malone Bertaud
Ingredient List •
RGV – Valencia
• • •
Number of servings: 10-12
•
Preparation time: 1-1.5 hours Cooking time: 45 minutes Cooking temperature: Preferably grill or oven at 350 degrees
Step-by-step Directions 1. Bring 8 quarts of lightly salted water to a rapid boil in a large pot over high heat. 2. Add the macaroni and cook until al dente, about 7 to 8 minutes. Drain the macaroni in a large colander, rinse with cold water until cool, and drain again. Toss the macaroni with the oil to prevent sticking. 3. Set up the grill for DIRECT grilling and preheat to high. 4. When ready to cook, lightly brush the corn and onion with half of the melted butter and season with salt and pepper. 5. Place the corn and onion on the hot grate and grill until nicely browned, 2-3 minutes per side (8-12 minutes in all) for the corn, and 3-4 minutes per side (9-12 minutes in all) for the onion, turning with tongs, as needed. 6. Add the chiles and peppers to the hot grate and grill until the skins are charred, 3-5 minutes per side (6-10 minutes in all) for the New Mexican chiles, or 3-5 minutes per side (12-20 minutes in all) for the poblano peppers, and 4-6 minutes per side (16-24 minutes in all) for the bell peppers. 7. Transfer the corn and onion to a cutting board and let cool. 8. Transfer the grilled chiles and bell peppers to a baking dish and cover with plastic wrap. Let the peppers cool to room temperature, about 20 minutes (the steam trapped by the plastic wrap helps loosen the skin from the peppers). Scrape the skin off the cooled peppers, then core and seed them. Page 16
• • • • • • • • • • •
2 cups (about 8 ounces) elbow macaroni 1 teaspoon vegetable oil 2 ears sweet corn, shucked 1 medium red onion, peeled and quartered 4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons butter Freshly ground black pepper 6 to 8 New Mexican green chiles, Anaheim or California peppers, or 2 to 4 poblano peppers 1 yellow bell pepper 1 red bell pepper 2 cloves garlic, minced 1 shallot, minced 3 tablespoons flour 2 cups half-and-half, light cream, or milk 2 tablespoons Dijon mustard 2 cups (about 8 ounces) grated smoked cheese (preferably smoked cheddar) 1/4 to 1/2 cup dried breadcrumbs (preferably homemade)
You’ll also need: • A cast iron skillet, aluminum foil roasting pan or grill-proof baking dish (about 9x12 inches), sprayed or brushed with oil. • 2 cups wood chips or chunks (optional; preferably hickory or oak), soaked for 1 hour in water to cover, then drained.
Side Dishes & Vegetables
New Mexico Grilled Green Chile Mac N Cheese – Part 2 Callie Malone Bertaud
Ingredient List •
RGV – Valencia
• • •
Step-by-step Directions
•
9. Cut the corn kernels off the cobs using lengthwise strokes of a chef’s knife. Thinly slice the onion quarters crosswise. Cut the chiles and peppers into 1/4-inch dice. 10. Melt the 2 tablespoons butter in a large saucepan over medium heat. Add the garlic and shallot and cook until soft but not brown (2 to 3 minutes). 11. Stir in the corn kernels and grilled onion, chiles, and bell peppers. Stir in the flour and cook for 1 minute. 12. Stir in the half-and-half and increase the heat to high. Let the mixture boil for 3 minutes, stirring well; it should thicken. 13. Remove the pan from the heat and stir in the mustard and cooked macaroni, followed by the cheese. Season with salt and pepper to taste; the mixture should be highly seasoned. 14. Spoon the macaroni and cheese into the cast iron skillet or oiled aluminum foil pan. Sprinkle the top of the macaroni with the breadcrumbs and drizzle the remaining 2 tablespoons melted butter over the breadcrumbs. 15. Set up the grill for INDIRECT grilling and preheat to medium-high. • If using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. • If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks, if desired, on the coals. 16. When ready to cook, place the macaroni and cheese in the center of the hot grate, AWAY from the heat, and cover the grill. Cook the macaroni and cheese until the sauce is bubbly and the top is crusty and brown, 40 minutes-1 hour. Serve at once. Notes: - Any of these steps can be converted to use of an oven. Wood chips can also be omitted. - Steps 1-9 can be prepared up to 48 hours ahead. - Steps 10-13 can be prepared up to 24 hours ahead. Page 17
• • • • • • • • • • •
2 cups (about 8 ounces) elbow macaroni 1 teaspoon vegetable oil 2 ears sweet corn, shucked 1 medium red onion, peeled and quartered 4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons butter Freshly ground black pepper 6 to 8 New Mexican green chiles, Anaheim or California peppers, or 2 to 4 poblano peppers 1 yellow bell pepper 1 red bell pepper 2 cloves garlic, minced 1 shallot, minced 3 tablespoons flour 2 cups half-and-half, light cream, or milk 2 tablespoons Dijon mustard 2 cups (about 8 ounces) grated smoked cheese (preferably smoked cheddar) 1/4 to 1/2 cup dried breadcrumbs (preferably homemade)
You’ll also need: • A cast iron skillet, aluminum foil roasting pan or grill-proof baking dish (about 9x12 inches), sprayed or brushed with oil. • 2 cups wood chips or chunks (optional; preferably hickory or oak), soaked for 1 hour in water to cover, then drained.
Side Dishes & Vegetables
Roasted Brussels Sprouts with Cranberries & Pecans Clara C. Martinez San Antonio – Fountainhead
Number of servings: 6 Preparation time: 10 minutes Cooking time: 25 minutes Cooking temperature: 400 degrees
Step-by-step Directions 1. Preheat oven to 400⁰ F and line baking sheet with aluminum foil or parchment paper. 2. Wash & trim ends from Brussels sprouts, remove any dark leaves and slice in half, from top to bottom. 3. In a large bowl, combine the sprouts with olive oil, salt & pepper. 4. Toss to coat & arrange on baking sheet. 5. Roast for 20 to 25 minutes, or until tender. 6. Remove from oven & toss with pecans & dried cranberries. 7. Drizzle with the balsamic vinegar. 8. Serve immediately.
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Ingredient List • • • • • • •
1 ½ lbs. fresh Brussels Sprouts 3 tablespoons olive oil ¼ teaspoon salt 1/8 teaspoon pepper 1 cup toasted pecan halves ½ cup dried cranberries 1 tablespoon balsamic vinegar
Side Dishes & Vegetables
Mac Attack Cheese
Ingredient List
Deric Barnett •
2 Shallots, peeled
•
3 cloves of garlic
Number of servings: 8
•
1 teaspoon olive oil
Preparation time: 20 minutes
•
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
•
2 tablespoons flour
•
4 cups heavy cream
•
1 teaspoon chopped fresh thyme
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1 cup shredded pepper jack cheese
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2 cups shredded cheddar cheese
•
Salt and pepper
•
1 pound penne pasta, cooked
•
½ cup panko breadcrumbs
•
2 tablespoons melted butter
•
2 tablespoons chopped fresh parsley
Dallas – Republic Center
Cooking time: 45 minutes Cooking temperature: 350 Degrees
Step-by-step Directions 1. Preheat oven to 350 degrees. 2. Place shallots and garlic in small aluminum foil and punch and drizzle with olive oil; roast 20 minutes then remove to chop. 3. Use a large sauté pan and reheat the reserved bacon fat over low to medium heat. 4. Add garlic and shallots, and sauté for 1-2 minutes. 5. Add flour and whisk in heavy cream and thyme until it reduces by a third. 6. Stir in cheeses until melted and season to taste with salt/pepper. 7. Remove from heat, stir in cooked pasta and then place in 9x13 casserole dish. 8. In a small bowl mix diced bacon, breadcrumbs, and parsley. 9. Top the casserole dish with this mixture and bake uncovered at 350 degrees for 20-25 minutes.
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Side Dishes & Vegetables
Broccoli and Rice
Ingredient List
Diana C. Trevino •
1 large bag of frozen broccoli
•
1 large bad of frozen spinach
•
1 medium box of Velveeta cheese
Cooking time: 15 minutes
•
1 can of cheddar cheese soup
Cooking temperature: Medium High on Stove
•
1 1/2 cups uncooked white rice
RGV – McAllen Valencia
Number of servings: 8 Preparation time: 15 minutes
Step-by-step Directions 1. Place the broccoli and spinach in separate pans and bring to a boil (per package instructions). Remove from stove. 2. Drain the spinach really well (it holds lots of water). 3. First, layer the broccoli in a bowl and completely cover it with thin slices of Velveeta cheese. 4. Second, layer the spinach and completely cover it with thin slices of Velveeta cheese. 5. Third, cook rice (per package instructions)
and spread it over the top of the spinach. Mix in the cheddar soup and add the remaining Velveeta cheese.
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Side Dishes & Vegetables
Momma’s Whipped Sweet Potato Casserole
Ingredient List • • • • • • • •
Kevin Hodge Fort Worth – Denton
Number of servings: 10-12 Preparation time: 30 minutes Cooking time: Approximately 1 hour Cooking temperature: 375 degrees
Step-by-step Directions 1. Preheat oven to 375° F. 2. Prick sweet potatoes generously with a fork, place in a roasting pan, and roast for 30 minutes. 3. Prick bananas with fork and add them to roasting pan. Continue roasting for 10-15 minutes. (Bananas and sweet potatoes should be soft). 4. Remove from the oven, but do not turn oven off. 5. Remove potato skins, peel bananas and place in a large mixing bowl. Add 1 stick (1/2 cup) of the unsalted butter along with the honey. Season with salt and use mixer to combine ingredients. Mixture should be fluffy when finished. 6. Spoon into an oven-safe serving bowl and smooth the top. 7. In a second bowl, use fingers to rub together the remaining stick of butter, brown sugar, flour and pecans until mixture is the consistency of coarse crumbs. 8. Sprinkle crumbs over sweet potatoes and place back in for approximately 20 minutes. Crumbs should be golden. Serve hot.
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5 good sized sweet potatoes 4 bananas 1 cup unsalted butter ¼ cup honey Salt ½ cup all-purpose flour ¾ cup dark brown sugar 1 ½ cups chopped pecans
Side Dishes & Vegetables
Broccoli Rice Casserole
Ingredient List
Lonora McDonald Coastal Bend – Port Number of servings: ~ 12 (maybe less, I eat a lot of this LOL) Preparation time: 20 minutes Cooking time: 50 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1. Heat the oven to 350°F. 2. While the oven is heating, heat the butter in a 12-inch skillet over medium heat. 3. Add the onion and cook until tender-crisp. 4. Cook your rice ahead of time or use leftover rice from the night before. 5. Stir the broccoli in the skillet and cook until tender. 6. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese sauce is melted. 7. Add your seasonings. 8. Pour the mixture into an 11x8x2-inch baking dish. 9. Add the crispy French onions on top after assembling in dish. 10. Bake for 30 minutes or until the mixture is hot. The last step is the easiest, ENJOY :D
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•
1/4 cup (1/2 stick) butter
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1 large onion, chopped (about 1 cup)
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16 ounces frozen chopped broccoli (about 5 cups)
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1/3 cup of milk
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1 can (10 1/2 ounces) Cream of Chicken soup
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1 can (10 1/2 ounces) Cream of mushroom
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1 jar (8 ounces) pasteurized process cheese sauce
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3 cups cooked long grain white rice
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Salt, garlic powder, and crispy french onions
Side Dishes & Vegetables
PITTSBURGH POTATOES
Ingredient List
Misty Greer •
West Texas – Main Bank
• • •
Number of servings: 8 Preparation time: Around 15 minutes
4 cups uncooked white potatoes, diced 1 small onion, minced 1 teaspoon salt one 4-ounce jar chopped pimentos or crumbled bacon
Cooking time: 25-30 minutes • • •
Cooking temperature: 350 degrees
Step-by-step Directions 1. Place the potatoes in a pot, add onion and 1 teaspoon salt, cover with boiling water and cook for about 5 minutes (al dente). I also like to season my potatoes with Garlic and Onion powder. 2. Drain then put in a greased baking dish and mix in the pimentos*. 3. TO MAKE THE SAUCE**: Melt butter in a saucepan. Blend in the flour. Cook over low heat until bubbly. I like to season my sauce while it’s bubbly. I add the salt, pepper garlic & onion powder and stir. Add milk and heat until boiling, stirring constantly for 1 minute. Remove from heat and add the grated cheese. 4. Stir until the cheese is melted and fully incorporated. Pour finished sauce over potatoes and sprinkle with cracker crumbs or more cheese 5. Bake in 350-degree oven for 25-30 minutes (I look for bubbly edges) *I Omit the pimentos and add crumbled bacon, instead. **I like mine saucy, so I make extra! There are so many variants to this recipe. Sometimes I top with chopped green onions or parsley flakes. It’s like the kitchen sink…put what you like in it.
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• •
• •
SAUCE: 4 tablespoons butter 4 tablespoons flour or cornstarch 2 cups milk 1 cup grated cheese plus extra to top with instead of cracker crumbs salt and pepper , garlic and onion powder to taste 1/2 cup cracker crumbs or gluten-free cracker crumbs or extra cheese
Side Dishes & Vegetables
Bacon Wrapped Asparagus Bundles
Ingredient List • • • •
Robin Ziemian Dallas – Republic Center
Number of servings: 4
Note: You can use fresh green beans instead of asparagus with same instructions.
Preparation time: 8 minutes Cooking time: 10-12 minutes Cooking temperature: 400 degrees
Step-by-step Directions 1. Preheat oven, if using, to 400 degrees. 2. Lightly coat asparagus spears in extra-virgin
3.
4. 5.
6.
1 ½ pounds Asparagus Spears Extra-Virgin olive oil 4 slices bacon or pancetta Chopped chives or scallions for garnish
olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients. To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender. For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.
Tip: I like to bake my Bacon for a bit before wrapping the bundles. Enjoy and be blessed!
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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 255
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 26
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 27
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
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 28
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
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.
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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 30
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 31
•
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 West Texas – 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.
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Side Dishes & Vegetables
A better sweet potato pie
Ingredient List
Vicky Stewart • • • •
Coastal Bend – 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 33
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
•
Coastal Bend – 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 344
• • • • •
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 355
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 36
•
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 37
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 38
Main Dishes
Alfredo Sauce
Ingredient List
Olga Padilla •
½ cup butter
•
1-pint heavy whipping cream
Number of servings: 5 or more
•
4 ounces cream cheese
Preparation time: 5 minutes
•
½ teaspoon minced garlic
•
1 teaspoon garlic powder
•
1 teaspoon Italian seasoning
•
¼ teaspoon salt
•
¼ teaspoon pepper
•
1 cup grated parmesan cheese
San Antonio – Fountainhead
Cooking time: 15 minutes Cooking temperature: N/A
Step-by-step Directions 1. Whisk dairy ingredients together: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. 2. Add and whisk seasonings: Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. 3. Stir in your cheese: Add the grated parmesan cheese. 4. Thicken your sauce: Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. 5. Toss with pasta: Toss it with your favorite pasta!
Page 39
Main Dishes
Crawfish Etouffee
Ingredient List
Savanna Strull Dallas – Hilltop Plaza
Number of servings: Approx. 8 Preparation time: 30 minutes Cooking time: Approx. 1 to 2 hours Cooking temperature: N/A
Step-by-step Directions 1. Make the Roux: Heat a pot, ideally a cast-iron Dutch oven, to medium heat. Add the butter to the pot (it should melt easily, but not sizzle). Add the flour to the melted butter, stirring slowly until evenly blended and the mixture is a medium, golden brown. 2. Add the chopped veggies and garlic to the Roux. Stir occasionally until veggies are all lightly browned. 3. Once veggies are browned and tender, add the crawfish tails, and 1 cup of water. Add 3 drops/splashes of Tabasco. Squeeze one half of a lemon and add the juice to the pot. Add approx. 1 Tsp each of salt and pepper. 4. Stir the mixture together and lower the heat and simmer until the crawfish is tender and fully cooked. Depending on how the veggies absorb the water, you may need to add more during the process. The mixture should be the consistency of a thick soup. 5. Serve the etouffee over rice. I recommend serving the etouffee with a side of garlic bread or plain toasted French bread (extra crispy). Also, I think the etouffee is even better the next day once the flavors have melded together Page 40 more!
• • • • • • • • • • • •
¾ cup Butter ¼ cup Flour 2 large Onions, chopped 1 large Bell pepper, chopped 2 sticks Celery, chopped 2 cloves Garlic, minced 1-2 cups Water 2 lbs. Crawfish tails Lemon or Lemon juice Salt Pepper Tabasco
•
Rice (I recommend Jasmine)
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 41
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 42
MainMain Dishes Dishes
Slow Cooker Pulled Pork
Ingredient List
Tami Tonsi
•
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 43
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 44
• • • • • • • • • • • • • • • • •
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 45
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 46
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 47
Desserts
Virginia Van Ness’ Famous Banana Pudding
Ingredient List • • • • • • •
Ashley Sehon West Texas – Main Bank
Number of servings: About 12 Preparation time: 10 minutes
• •
Cooking time: 30 minutes Cooking temperature: Medium-High Heat on stove top
Step-by-step Directions 1. In a large heavy pot, mix the dry ingredients (sugar, salt and corn starch). Then add the milk, egg yolks, and butter. 2. After thoroughly mixing the dry and wet ingredients together, cook over medium-tomedium high heat, stirring CONSTANTLY OR IT WILL START TO BURN & CLUMP. 3. Once the mixture is thickened to a pudding consistency, REMOVE from heat and add the vanilla. 4. In a large bowl, or a 13X9 glass pan, put down a layer of vanilla wafers on the bottom then add some of the pudding mixture, and then layer with sliced bananas. 5. Repeat this step two more times, finishing the top layer with pudding. Notes: You may add 1 cup of unsweetened cocoa after adding the vanilla if you wish to make this a chocolate pudding.
Page 48
2 Cups Sugar ½ Teaspoon Salt ½ Cup Corn Starch 4 ½ cups Milk 6 Eggs (yolk only) 2 Tablespoons butter 3 Teaspoons Vanilla (do not add until the end after the pudding has thickened) 6 bananas Slaton Bakery Vanilla Wafers
Desserts
Malone Family Easy Banana Pudding
Ingredient List •
2 cups of cold whole milk
•
5.1oz large package of VANILLA instant pudding (NOT banana)
Number of servings: Double the recipe for large group
•
14oz can Eagle brand sweetened condensed milk
Preparation time: Around 15 minutes
•
8oz container of Cool Whip
•
1 tsp of vanilla
•
11oz box of vanilla wafers
•
6-8 bananas sliced round at angle
Callie Malone Bertaud RGV – Valencia
Cooking time: Refrigerate several hours or overnight Cooking temperature: N/A
Step-by-step Directions 1. Mix milk and pudding until creamy. 2. Add Eagle brand milk and vanilla. Mix well. 3. Start assembling by putting a layer of vanilla
4. 5. 6.
7. 8.
wafers, then a layer of bananas and top with pudding mixture. Keep layering until your dish/bowl is almost full. Put cool whip on top as final layer. Crush a few of the vanilla wafers and sprinkle on top. You can decorate sides with whole vanilla wafers. Cover with saran wrap or wax paper and refrigerate for several hours or overnight. Dig in and enjoy!
Page 49
Desserts
Pumpkin Bars
Ingredient List
Crystal Ketchum • • • • • • • •
San Antonio – Fountainhead
Number of servings: 15 Preparation time: 15 minutes Cooking time: 50 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1. Preheat oven to 350 degrees. 2. Grease 13x9 baking pan. 3. In large bowl mix cake mix, 1 stick butter and 1 egg. 4. Press evenly in pan and set aside. 5. In large bowl, beat cream cheese, pumpkin puree, pumpkin pie spice and vanilla until creamy. Beat in butter, 3 eggs until blended. Lastly beat in entire box of powdered sugar. 6. Pour over cake mix base. Sprinkle with pumpkin pie spice for garnish and bake for 50 minutes. 7. Let cool completely then refrigerate 1 hour before serving to completely set.
Page 50
1 box yellow cake mix 2 sticks butter melted 4 eggs 1 8oz pkg cream cheese 1 15oz can pumpkin puree 2 tsp pumpkin pie spice 2 tsp vanilla extract 1 16oz pkg powdered sugar (or 3 ½ cups)
Desserts
Pumpkin Muffins
Ingredient List
Jessica DeRusse Coastal Bend – Shoreline
• •
Number of servings: 18
• •
Preparation time: 20 Minutes Cooking time: 12 Minutes
•
Cooking temperature: 350 degrees
• • • •
Step-by-step Directions 1. Preheat Oven to 350 F and take muffin pans and line them with liners. 2. In a large bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon and salt. 3. In a separate bowl, whisk together Pumpkin puree, oil, brown sugar, granulated sugar. Add one egg at a time mixing after each one. Then add vanilla. 4. Slowly add the dry ingredients to the wet ingredients, mixing slowly. Make sure to scrape the bowl in between. 5. Pour mixture into liners using a ¼ cup spoon. 6. Bake for 12 minutes. Insert toothpick in center of muffin. If it is clean muffins are done. If toothpick has mixture still, bake in 2-minute increments until toothpick comes out clean. 7. Once baked, set on a cooling rack for 10 minutes. 8. Serve with butter and Enjoy! Page 51
• • • •
2 Cups All-Purpose Flour 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda 2 Teaspoons Pumpkin Pie Spice 2 Teaspoons Ground Cinnamon 1 Teaspoon Salt 18 oz. Pumpkin Puree 1 Cup Vegetable Oil 1 Cup Light Brown Sugar Packed ½ Cup Granulated Sugar 4 Large Eggs- Room Temperature 2 Teaspoons Pure Vanilla Extract ¼ Cup of Butter
Desserts
Cranberry Blondies
Ingredient List
Julie Zitz • • • • • • • • • • • •
Austin – Round Rock
Number of servings: 12 Preparation time: 30 minutes Cooking time: 25-30 minutes Cooking temperature: 350 degrees
Step-by-step Directions
•
1. Preheat oven to 350F. Line a 11x7x1-1/2-inch or a 9x9x2-inch baking pan with foil on all sides; liberally cover foil with cooking spray and set aside. 2. In a large mixing bowl, beat butter and sugars together until creamy. 3. Beat in eggs, 1 at a time; stir in vanilla. 4. Combine flour, baking powder, baking soda, and salt in another bowl. 5. With electric mixer on low, add flour mixture to creamed mixture until combined. 6. Scrape sides of bowl, then stir in dried cranberries and white chocolate. 7. Spread batter in prepared pan, then sprinkle top with fresh cranberries, lightly pressing them in with a spatula. 8. Bake in preheated oven 25 to 30 minutes or until toothpick inserted near center comes out clean. 9. Cool in baking pan on a wire rack 1 hour. Lift with foil to remove from pan. 10. Cut into bars and serve with Cinnamon Whipped Cream. 11. Cinnamon Whipped Cream: In a large, chilled mixing bowl, whip heavy cream until stiff peaks are just about to form. Beat in vanilla, powdered sugar, and cinnamon until peaks form. Page 52
Nonstick cooking spray ½ cup butter, softened ½ cup granulated sugar ½ cup packed brown sugar ¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 2 eggs 1 teaspoon vanilla 1 cup all-purpose flour ½ cup dried cranberries ½ cup coarsely chopped white chocolate 1 cup fresh cranberries
Cinnamon Whipped Cream: • 1 cup heavy whipping cream • 1 teaspoon vanilla extract • 1 tablespoon confectioners’ (powdered) sugar • ¼ teaspoon ground cinnamon
Desserts
Texas Pecan Pie
Ingredient List
Lydia Perez
Preparation time: 20 minutes
• • • • • •
Cooking time: 50 minutes
•
Cooking temperature: 350 degrees
•
RGV – Harlingen
Number of servings: 6-7
Step-by-step Directions 1. Mix flour and sugar until well blended. 2. Melt butter and mix in remaining ingredients. 3. Pour into an unbaked 9-inch-deep dish pie shell. 4. Bake at 350 degrees for 45 minutes. Make sure you use the pie crust shield for about 40 minutes (or cover edges with foil) and remove for the last 5 to 10 minutes to brown.
Page 53
3 Eggs lightly beaten ½ cup sugar 1 heaping tablespoon flour ½ cup evaporated milk ¼ cup butter 1/8 teaspoon salt 1 cup light corn syrup 1 teaspoon vanilla 1 unbaked 9-inch-deep dish pie shell 1 ½ cups chopped pecans
Desserts
7-Up Pound Cake
Ingredient List
Niki Conner • • • • • • • •
Dallas – Republic Center
Number of servings: 12-15 Preparation time: 20-30 minutes Cooking time: 50-60 minutes
6 eggs 4 cups of sifted cake flour 3 cups of sugar 1 cup 7-Up ½ cup of Crisco ½ pound of butter (2 full sticks) ½ stick of margarine 2 tsp Pineapple or Vanilla Extract
Cooking temperature: 350 degrees Suga’s (my Grandmother) recipe – Thanksgiving / Christmas / church functions favorite!
Step-by-step Directions 1. Preheat oven to 350 degrees. 2. Place 1 cup of 7-Up in freezer to get chilled. 3. In a large bowl or mixer, combine sugar, butter, Crisco and margarine – mix well. 4. Add eggs – mix well. 5. Add extract, 2 cups of cake flour, ½ cup 7-Up – mix well. 6. Add remaining cake flour and 7-Up – mix well. 7. Pour into a greased and floured large Bundt pan (make sure the pan is large enough). 8. Bake at 350 degrees for 50 minutes, then insert a toothpick or long sharp knife to see if done (will come out clean). a. If not, add an additional 5 minutes until toothpick or knife comes out clean.
Page 54
Enjoy!!!
Desserts
Snickered my Cool Granny
Ingredient List
Roel Aviles •
RGV – Harlingen Branch
• Number of servings: 4-6
•
Preparation time: 10-15 minutes Cooking time: N/A Cooking temperature: N/A
Step-by-step Directions 1. Remove Cool Whip from fridge so that it begins to soften while you work on other ingredients. 2. Remove core from apples and begin to dice into ½ - 1 in. cubes then set aside; no pealing required. 3. Cut chocolate bars (longways) into small ½ in. section. 4. Mix all three ingredients together until apples and chocolates are well covered in Cool Whip. 5. Serve cold from fridge.
Page 55
Granny Smith Apples (2-3 small apples) Snickers Chocolate Bars (2-3 bars) Cool Whip (16oz)
Desserts
Chocolate Chess Pie
Ingredient List
Ruth Moore
• •
Fort Worth – Western Place
•
Number of servings: 10 to 12 Preparation time: 10 minutes
•
Cooking time: 40 minutes Cooking temperature: 350 degrees
Step-by-step Directions 1. Mix sugar, cocoa & butter together. 2. Add eggs, vanilla & evaporated milk. a. Continue stirring until completely mixed. 3. Pour into pie crusts. 4. Bake @ 350 for 30 to 40 minutes or until the center is barely moving (depending on your oven). 5. Remove from oven and cool. 6. Enjoy!
Page 56
3 Cups Sugar 6 Large Eggs ½ Cup Cocoa 1 Tbsp Vanilla Flavoring 1 ½ stick butter (softened) 1 Cup Evaporated milk 2 Pie Crust
Desserts
Chocolate Chip Cheese Ball
Ingredient List •
1 8-ounce pkg cream cheese (softened)
•
½ butter (softened) (I recommend Land of Lakes lightly salted)
Preparation time: 20 minutes
•
¼ tsp vanilla flavoring
Cooking time: N/A
•
¾ cup powdered sugar
Cooking temperature: N/A
•
2 Tbsp brown sugar
•
6 oz of mini semi-sweet chocolate chips • Note: The mini chips in this recipe only come in a 12oz bag. You may want to double this recipe if you want to use all of them.
•
¾ cup chopped pecans
•
Graham Crackers for serving
Ruth Moore Fort Worth – Western Place
Number of servings: 8 to 10
Step-by-step Directions 1. Beat room temperature cream cheese, butter 2. 3. 4. 5.
and vanilla until fluffy. Gradually add sugars until combined. Stir in chocolate chips. Cover and refrigerate 2 hours. Serve with graham crackers.
Page 57
Desserts
Meme’s Blue Ribbon Carrot Cake
Ingredient List Cake: • • • •
Angela Harris West Texas – 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 58
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 59
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 60
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 61
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
West Texas – 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 West Texas – 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
West Texas – 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 – Baylor
• • • • • • • •
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
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 West Texas – 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
•
¼ cup heavy whipping cream
•
2 ½ tbsp sour cream
•
2 tbsp all-purpose flour
•
½ tsp Kosher salt
•
1 ¼ cups granulated sugar
•
1 tbsp pure vanilla extract
•
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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