MTISR Our Table Cookbook - Volume 3

WELCOME TO OUR TABLE,

Life’s ever-shifting tides bring us solace through the warmth of our loved ones and the comfort of a shared meal. “Our Table” is a heartfelt collection of cherished recipes, each contributed by the members of the MTSIR family. This cookbook weaves together family recipes, simple pleasures, and ambitious culinary ventures, ranging from spirited cocktails to sumptuous entrees and decadent desserts.

The journey of assembling these recipes was filled with joy and camaraderie, but the true delight lay in uncovering the stories behind each team member’s chosen dish. These recipes are more than just instructions; they are windows into the cherished moments and profound connections that food can foster. Each submission carries with it the essence of a memory, a tradition, or a personal milestone, making “Our Table” a repository of not just recipes, but of the narratives that give them life.

We invite you to partake in this culinary adventure, to explore the flavors and tales that have brought us together. Whether you choose to delve into one recipe or savor the entire collection, we hope that “Our Table” will inspire you to create new memories and continue the legacy of sharing that has always been at the heart of our community.

As you turn each page and try out these dishes, may you find the same joy and connection that we have experienced in bringing them to you. “Our Table” is more than a cookbook— it’s an invitation to celebrate life, love, and the enduring bonds that food can create. Here’s to discovering the stories that each dish has to tell and to adding your own chapter to this collective culinary journey.

APPETIZERS

“While eating your appetizer, don’t be concerned with dessert.”

WAYNE DYER

Jalapeno Pie

Prep Time: 35 minutes | Cook Time: 30 minutes

INGREDIENTS

• 4-8 medium to large fresh jalapenos, depending on heat preference

• 1 cup chopped cooked bacon

• 6 eggs beaten

• 1½ lbs. mild cheddar cheese shredded, could substitute longhorm cheddar or colby jack

DIRECTIONS

1. Preheat the oven to 375° and grease a 13x9x2-inch glass baking dish along the sides and bottom.

2. Cutoff stems and seed the jalapenos (the closer you cut them to the top, the spicier the jalapeno) then slice to yield ¾ cup - 1½ cups of sliced jalapenos.

3. Line the bottom of the greased glass baking dish with the sliced jalapenos.

4. Evenly cover the jalapenos with all of the shredded cheese but do not pack down.

5. Pour the beaten eggs evenly over the shredded cheese.

6. Sprinkle the chopped cooked bacon over the cheese and eggs.

7. Let rest for 15-20 minutes to allow the eggs to soak through the cheese.

8. Bake in preheated 375° oven for 25-30 minutes until bubbling around the edges.

9. Remove from oven and allow to cool before cutting into bit sized pieces.

Mymother-in-lawcameupwiththisasanappetizersheservedwhileweplayed42(dominoes) whenIwasdatingmyhusband.Itpairswellwithbeeranddominoes!But,alsoagreataddition toabrunchmenu.Ithasnowbecomesuchahitatfamilygatheringsthatwemakeaversion withandwithoutjalapenosforthelittleones!”

MICHELE ALEXANDER Realtor-Associate®

Garlic Shrimp Crostini

Prep Time: 35 minutes | Cook Time: 1.5 minutes

INGREDIENTS

• 2 lb. of Texas gulf wild caught shrimp

• 2 tbs. of Old Bay Seasoning

• ¾ tbs. of butter

• 3 minced garlic cloves

• Salt and pepper

• 2 avocados

• 1 tomato

• 1 lime

• Manchego cheese

• 1 thinly sliced French baguette

DIRECTIONS

1. Mix the mashed avocado, chopped tomato and lime together. Season with salt and pepper. Set aside.

2. Next, sauté the minced garlic and butter on stove top and add the shrimp. Cook until thoroughly done but don’t overcook. Set aside.

3. Arrange the thinly sliced baguette on a cooking sheet with a slice of Manchego cheese on top. Broil in the oven for 1 to 1½ minutes until cheese is melted.

4. Assemble the shrimp on the baguette and top with the avocado mix.

5. Enjoy!

LESLIE BURATTI Realtor-Associate®

Asian Lump Crab Cakes

Prep Time: 1 hour | Cook Time: 20 minutes

INGREDIENTS

• 8 oz. crab meat

• 8 oz. raw shrimp, peeled and finely chopped

• 1½ tsp. sesame oil

• 2 tbs. soy sauce

• 4 tsp. fish sauce

• 2 tsp. chopped garlic (jarred or fresh)

• 2 tsp. ginger (freshly grated or paste)

• 1 tsp. pepper

• 3 green onion stems

• 2 tbs. chopped cilantro (optional)

• ½ cup Duke’s mayonnaise

• 2½ cup plain breadcrumbs (½ cup for crab mixture, 2 cup for coating)

• Peanut, avocado, or vegetable oil for cooking

• Butter and lemon, for serving

DIRECTIONS

1. In a bowl, gently toss all ingredients with ½ cup of the breadcrumbs until just combined.

2. Refrigerate mixture 30 minutes to a hour until firm.

3. Film a large skillet with oil, and heat over medium-high heat.

4. Form the crab mixture into½ inch thick patties, and coat both sides in the remaining breadcrumbs - it should make around 8 crab cakes.

5. Cook adjusting heat as necessary, and flip once (very gently), until golden brown on both sides, about 5 minutes per side.

6. Serve with melted butter and lemon.

Afamilyfavorite,wehavebeenmakingthesefor yearswithBlueCrabscaughtrightinthegulfin Rockport,Texas.Adelicateandspecialtreat,this recipeisauniquestaple.”

CLAIRE COX

Realtor-Associate®

OurlastdayinFlorence,wehadbrunchatL’OsteriadiGiovanni,adelightful smallrestaurant,surroundedbylongtablesoffamiliesandobviouslyverydear friends.Whenwesatdown,wewereimmediatelygivenaplateofthemost amazingbreadballs,notknowingwhattheywere,wecalledJudytoinquire.(she hadbeentheonetorecommenditforaperfectlastItalianmeal.Shelaughed, toldustheywerecalledCoccoli,andthatGiovanni’saregoodbuthersareso muchbetter!Shewasright!”

BETSY VANDERBROUK Realtor-Associate®

INGREDIENTS

• 4 cups 00 flour

• 1½ or 1¾ tsp. instant yeast

• 2 tsp. salt

• 2 tsp. sugar

• 2 tbs. olive oil

• 1½ cups water

• Olive oil for frying

• Prosciutto

• Burrata (or similar very soft cheese)

Coccoli

Prep Time: 2.5 hours to 2 days | Cook Time: 15-20 minutes

DIRECTIONS

1. Combine the dry ingredients. If refrigerating over night, use less yeast. If doing the same day, double the yeast.

2. Add olive oil to the water

3. Make a well in the middle of the dry ingredients and add liquid. Mix gently using a spatula to fold the dry ingredients over the liquid.

4. When mixed and all the flour has been incorporated, drizzle olive oil on top, cover with plastic wrap and refrigerate. At this point, you may refrigerate over night, or use the same day (if you are going to use it the same day, refrigerate for at least 2 hours).

5. Remove from the fridge, punch it down, shape and let it rise for at least 2 hours.

6. At this point, you have a basic Tuscan dough, and may use it for a pizza crust, coccoli or whatever you may want.

FOR THE COCCOLI

1. Heat 1-2 inches of oil to approx. 350° (you will know it is ready when a pinch of flour in the oil sizzles).

2. Make the dough into golf ball sized balls, and let them rise while you are making the rest, 15-20 minutes.

3. Fry them, a few at a time in the olive oil.

4. Turn them over until this are nicely browned and drain them on paper towels or a brown paper grocery bag.

5. Sprinkle with salt.

To serve, and they really are best served warm, split open and fill with prosciutto and the burrata or a mascarpone.

ARTICHOKE CRAB DIP

Prep Time: 10 minutes | Cook Time: 15-20 minutes

INGREDIENTS

• 8 oz. cream cheese, softened to room temperature

• 1 cup mayonnaise

• 2 cup shredded Monterey Jack cheese

• 1 ½ cup Cheddar Jack cheese, divided

• ½ cup finely grated Parmesan chest

• 1 12 oz. can marinated artichoke hearts, drained and finely chopped

• 2 cloves garlic, minced

• Dash kosher salt

• Freshly ground black pepper

• 12 oz. lump crab meat

• 2 green onions, sliced finely

• 2 tsp. Worcestershire sauce

• 2 tbs. chopped parsley

• 1 baguette, sliced and toasted

DIRECTIONS

1. Preheat oven to 425°.

2. In a large bowl, combine cream cheese, mayonnaise, Monterey Jack cheese, Parmesan, 1 cup of Cheddar Jack cheese, artichokes, garlic, crab meat, green onion and Worcestershire. Season to taste with salt and pepper.

3. Transfer dip to a 10-inch glass baking dish and sprinkle with remaining cheddar jack cheese on top.

4. Bake until warmed through and bubbly and slightly brown on top, approximately 15-20 minutes.

5. Top with parsley. Serve warm with toasted baguette slices.

DEBBIE CALLAN Realtor-Associate®

Easy South Texas Elote Dip

Prep Time: 10 minutes | Cook Time: 30 minutes

INGREDIENTS

• 1 15 oz. can white corn, drained

• 1 package frozen charred corn or 1 15 oz. can yellow corn, drained

• 1 can Rotel or other tomatoes with green chili

• 1 8 oz. package of cream cheese, diced and softened

• ½ tsp. chili powder

• ½ tsp. garlic powder

• Chopped fresh cilantro to taste

• Fresh lime slices

DIRECTIONS

1. Preheat oven to 350°.

2. Mix two kinds of corn, tomatoes, cream cheese and spices.

3. Pour in a medium baking dish.

4. Bake at 350° for 30 minutes or until bubbly.

5. Garnish with cilantro and add a squeeze of lime juice.

6. Serve with corn chips.

Perfect to serve at BBQ’s, tailgate parties or fiestas.

Myfamilylovesthisduringthesummeratourranch orwhilewatchingthebiggametogether."

LAURA LEE VAIO Broker Associate

CRAB DIP

Prep Time: 10 minutes | Cook Time: 20-30 minutes

INGREDIENTS

• 3 oz. cream cheese

• ¼ cup diced onion

• ½ cup mayonnaise

• 6 oz. crab meat (fresh or canned)

• ½ tsp. Tabasco sauce (or more for preferred spice level)

• 1 tbs. lemon juice

• Crackers for serving

DIRECTIONS

1. Mix all ingredients.

2. Bake at 350° for 20-30 minutes (until bubbling around edges).

3. Serve with crackers of choice.

Deliciousrecipegivento

SHERRI

mebysomedearfriends inVirginia”

HUGHEY Realtor-Associate®

Football Cheese Ball

Prep Time: 20 minutes | Cook Time: 30 minutes

INGREDIENTS

• 1½ lbs. of sliced bacon

• 1 medium jalapeno, cored, seeded, and finely chopped (if you want extra heat in your cheese ball, keep some of the seeds)

• 16 oz. of softened cream cheese

• 1 large block of Tillamook sharp white cheddar cheese

• 1 tbs. chopped scallions

Forthefootballlover,thisisalwaysacrowdpleaser.Imakethemixturethenight beforeandthendecoratewithbaconandthecheddarlacespriortokickoff!"

Realtor-Associate®

DIRECTIONS

1. Preheat the oven to 400°. Lay the bacon slices in a single layer on two baking sheets. Bake until crispy for 15-20 minutes. Drain the bacon on paper towels and let cool. Reserve 2 tbs. of the bacon grease from the pans, and discard the rest. Once the bacon has cooled, coarsely chop and set aside.

2. Shred the cheese to equal 1 cup, plus extra for decoration.

3. Cook the jalapeno in the reserved bacon grease in a small skillet over medium heat until soft for about 5 minutes. Using a stand mixer or a bowl and a spatula, mix together 1 cup of the chopped bacon, the sautéed jalapeno, cream cheese, 1 cup of the cheddar, and the scallions until combined. Form the mixture into a ball and cover with plastic wrap; refrigerate for at least 2 hours or overnight.

4. Before serving, form the ball into an oblong football shape and roll in the remaining chopped bacon to coat. Decorate the top of the football cheese ball with the remaining cheddar to resemble laces.

5. Serve with crackers.

KELLEY AUSTIN

Salads

“A salad is not a meal. It is a style.”

FRAN LEBOWITZ

Keith’s girlfriend’s broccoli salad

Prep Time: 10 minutes

INGREDIENTS

• 3 broccoli crowns, cut into bite size pieces

• Two scallion bunches, cut into bite size pieces

• Full celery stalk, cut into bite size pieces

• Seedless grapes/bunch - cut into bite size pieces

• Raisins, to taste

• Slivered almonds bag, crushed and add pieces to mix

FOR THE DRESSING

• 3 dollops of mayonnaise

• Splash of balsamic vinegar

• Splash of white wine vinegar

• 1 tbs. of sugar

Adjust each as needed to taste.

DIRECTIONS

1. Add all the diced items and add to large salad bowl; in separate bowl combine the dressing ingredients and whisk together.

2. Add dressing to the salad bowl, mix together and you have a winner.

Serves a big party and leftovers are welcomed.

SorrythegirlfriendleftbutgladIgotthissaladmix-allmyfamilyandguestsloveit!

KEITH KAPOSTA Realtor-Associate®

Lebanese Tabbouleh Salad

Prep Time: 3 hours

INGREDIENTS

• ¼ cup fine bulgur wheat

• 1 small garlic clove, minced (optional)

• Juice of 2 large lemons, to taste

• 1 finely chopped red onion

• 3 cup chopped fresh flat-leaf

• Parsley (from 3 large bunches)

• ¼ cup chopped fresh mint

• ½ lb. ripe tomatoes, very finely chopped

• 1 bunch scallions, finely chopped

• Salt, preferably kosher salt, to taste

• ¼ cup extra virgin olive oil

• 1 Romaine lettuce heart leaves separated, washed and dried

DIRECTIONS

1. Place the bulgur wheat in a bowl, and cover with water by ½-inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions, red onion and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.

2. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

watermelon salad

Prep Time: 15 minutes

INGREDIENTS

FOR THE DRESSING

• 2 tbs. honey

• 2 tbs. lime juice

• 1 to 2 tbs. quality extra virgin olive oil

• Pinch of salt

FOR THE SALAD

• ½ watermelon peeled, cut into cubes

• 1 English or Hot House cucumber, cubed (about 2 cupfuls of cubed cucumbers)

• 15 fresh mint leaves, chopped

• 15 fresh basil leaves, chopped

• ½ cup crumbled feta cheese, more to your liking

DIRECTIONS

SorefreshingduringthehotTexassummers."

HOLLY BORHAM Creative Director

1. Make the dressing in a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment.

2. Make the salad in a large bowl or serving platter with sides, combine the watermelon, cucumbers, and fresh herbs.

3. Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!

Miso Citrus Broccoli Salad

Prep Time: 10 minutes

INGREDIENTS

• 5 cup fresh broccoli, cut into small florets

• 2 cup chopped purple cabbage

• ½ cup golden raisins

• ½ cup slivered almonds

FOR THE DRESSING

• 2/3 cup orange juice

• 2 tbs. white miso paste

• 2 tbs. almond butter

• 2 tbs. chopped shallot

• 2 tbs. avocado or olive oil

• ½ tsp. white pepper (optional)

DIRECTIONS

1. Combine all salad ingredients in a large bowl.

2. Pulse all dressing ingredients in a blender or food processor until completely smooth.

3. Pour the dressing over the salad ingredients and toss to combine.

4. Serve immediately (or about 30 minutes in the fridge if needed).

CLAIRE COX

Realtor-Associate®

SIDE dishes

“Always make sure your plate of life is filled with love because everything else is just a side dish.”

STACYE BRANCHE

Spaghetti Squash with Parmesan Cheese

Prep Time: 10 minutes | Cook Time: 40 minutes

INGREDIENTS

• 1 spaghetti squash

• ½ cup Parmesan cheese, freshly grated

• 1 tbs. fresh parsley

• Salt, pepper, red pepper flakes

• 2 tbs. butter

• 1 tbs. olive oil

DIRECTIONS

1. Heat oven to 400°.

2. Cut squash in half long ways and brush put on parchment lined cookie sheet cut side down.

3. Bake for 20-25 minutes and turn over. Brush with butter and bake another 15 minutes.

4. Remove from oven and shred the squash with a fork. Toss with Parmesan cheese, seasonings, and butter. Garnish with parsley, cheese, and pepper flakes.

Cheesy Baked Broccoli

Prep Time: 10 minutes | Cook Time: 7 minutes

INGREDIENTS

• Fresh broccoli head

• 2 tbs. butter

• 2 tbs. flour

• 2 cup milk

• Dash of nutmeg

• 1/2 cup Swiss or mozzarella cheese, grated

• ¼ cup Parmesan cheese, grated

DIRECTIONS

1. Cook broccoli about half way in boiling water. I use a skewer and dip it in until bright green, about 3 minutes. Put on pan and set aside while making the topping.

2. Heat oven to 400°.

3. In a sauce pan, stir butter and flour together and cook 3-4 minutes before slowly adding the milk. Continue to stir and then add Swiss cheese slowly. Once cheese is all incorporated, coat the broccoli and top with Parmesan cheese.

Formoreofmyeasyrecipesfindmeon TikTok-MarryMeGoodFood." ANDREA THOMPSON Realtor-Associate®

Creamy Mushroom Orzo

Prep Time: 5 minutes | Cook Time: 35 minutes

INGREDIENTS

• 2 cup uncooked Orzo

• 1 lb. mushrooms, sliced (here I use chestnut mushrooms)

• 3½ cup chicken stock

• 1 cup heavy/double cream at room temperature

• ½ cup dry white wine

• ½ cup freshly grated Parmesan (plus more to serve)

• 2 tbs. butter

• 2 fat cloves of garlic, minced

• 1 Tbs. finely diced fresh parsley (plus a pinch more to garish)

• 2 tsp. finely diced fresh thyme (can sub ½-¾ tsp. dried thyme)

• 1 medium onion finely diced

• Olive oil, as needed

• Salt and black pepper, to taste

DIRECTIONS

1. In a large pot over medium heat add a drizzle of olive oil, then place in half of the mushrooms. Leave to brown on one side, flip them over then season with a pinch of salt and pepper. Continue frying until nicely browned then remove to a side bowl and repeat with the second batch, adding more oil as needed. Remove again once done. It’s important to not cram in the mushrooms or they’ll steam and lose flavor. Also important to not move them about too much or they won’t brown.

2. Melt in 1 tbs. butter, then add your onion. Fry until it begins to brown/soften, then add in the garlic. Continue frying for another minutes then pour in white wine. Allow the wine to simmer and reduce for a good 5 minutes, until it’s almost all evaporated, deglazing the pan as necessary. It’s important to ensure you reduce down the wine or it’ll be too strong and still be present in the sauce.

3. Pour in the orzo and add back in your mushrooms. Pour in stock and cream, then sprinkle in parsley, thyme and salt and pepper. It is important that the cream is at room temp and the stock isn’t piping hot or it will curdle. Give it a good stir then bring it to simmer. Keep the heat on low, stirring frequently until the orzo is cooked and the sauce has thickened.

4. Remove from heat and stir in second tbs. of butter and Parmesan. If you over reduce the sauce just add a splash more stock. Serve with extra Parmesan and parsley!

Mykidslovethissideanditpairswellwithchicken."

ALEXA JOHNSON Office Administrator

KOSIE’S STUFFED MIRLITONS

Prep Time: 15 minutes | Cook Time: 40 minutes

Kosie,mymom,learnedtocookfrommy grandmotherMarie.Neitherofthemfolloweda recipesomydaughterinterviewedKosietotry tocapturetheessenceofthisfamilyrecipe."

JOANN LAMMONS Realtor-Associate®

INGREDIENTS

• 7 mirlitons (also known as alligator pears or chayote squash or cho-chos here)

• Bacon grease or butter

• ½ lb. shrimp, peeled and de-veined

• ½ each red and yellow onion, chopped

• Green onion chopped

• Garlic, 1 clove, chopped

• Bread crumbs as filler

• 1-2 eggs

• Salt and pepper to taste

• A pinch of sugar DIRECTIONS

1. Place the mirlitons in a stock pot, cover with water, bring to a boil, reduce to a simmer and simmer until they are soft enough to pierce with a fork. Cut each mirliton in half, remove the seed, and gently scrape the meat into a strainer and set aside.

2. In a large skillet, heat bacon grease to cover the bottom of the pan. Add onions; when they begin to caramelize, add garlic. Add shrimp, and cook until just pink. Add green onion and mirliton insides to the pan; sprinkle with a pinch of sugar and mix. Either mash or leave the mirliton “chunky.” Add salt and pepper to taste and all the mirliton mixture to cool.

3. Add the bread crumbs and eggs to the mirliton mixture; the mixture should be moist but not liquid. Stuff the mixture into the mirliton shells. Bake about 20 minutes at 350°.

4. Sprinkle tops lightly with more breadcrumbs, add a pat of butter, and broil for 5-10 more minutes till brown.

The quantity of the ingredients makes 8 halves so you will have extra shells in case they tear.

Instant Pot Collagen-Rich Bone Broth

Prep Time: 10 minutes to 2 hours | Cook Time: 30 minutes

INGREDIENTS

• Bones from 1 roasted chicken (include any skin and cartilage)

• 4 chicken feet (for extra collagen)

• 1 onion, quartered

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 4 cloves of garlic, smashed

• 2 bay leaves

• 1 tsp. whole black peppercorns

• 1 tbs. apple cider vinegar (to help extract the minerals from the bones)

• 8 cup of water (or enough to cover the ingredients in the pot)

• Salt to taste

THOMAS CLAFFY Broker Associate

DIRECTIONS

1. Place the chicken bones and chicken feet into the Instant Pot. These ingredients form the foundation of your broth, which is rich in collagen and essential nutrients.

2. To the pot, add the onion, carrots, celery, garlic, bay leaves, and peppercorns. These vegetables and herbs contribute depth and complexity to the flavor profile of your broth.

3. Pour in the apple cider vinegar and water. Ensure the water level covers the ingredients but does not exceed the max fill line of the Instant Pot. The vinegar is crucial as it helps leach minerals from the bones, enhancing the nutritional value of the broth.

4. Secure the lid of the Instant Pot, set the valve to "Sealing," and cook on the "Soup/Broth" setting for 120 minutes. The extended cooking time ensures maximum extraction of collagen, minerals, and flavors.

5. Once the cooking cycle is complete, allow the pressure to release naturally. This step is important for safety and ensures your broth retains its aromatic qualities.

6. Carefully strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the solids. The liquid gold that remains is your collagen-rich bone broth.

7. Taste your broth and add salt as needed. The seasoning step is critical for bringing out the full flavor profile of the broth.

8. Allow the broth to cool slightly before transferring it to storage containers. The broth can be kept in the refrigerator for up to 5 days or frozen for longer storage.

9. Reheat the broth as needed, savoring the rich, healthful essence with each sip. Whether used as a base for soups and stews or enjoyed on its own, this broth is a versatile addition to your culinary repertoire.

Entrees

“He looks so sweet. Looks just like a little entree.” MORTICIA ADAMS

Championship Chili

Prep Time: 15 minutes | Cook Time: 45 - 60 minutes

INGREDIENTS

• 2 lb. ground beef

• 1 onion diced

• 4 cloves garlic minced

• 2½ tbs. chili powder divided (or to taste)

• 1 tsp. cumin

• 14½ oz. crushed tomatoes canned

• 19 oz. kidney beans canned, drained and rinsed

• 14½ oz. diced tomatoes with juice

• 1 cup beef broth

• 1 tbs. tomato paste

• 1 bottle of Allegro traditional marinade

Feel free to add any peppers you like.

DIRECTIONS

1. Combine ground beef and 1½ tbs. chili powder and pour Allegro marinade over the meat.

2. In a large pot, brown ground beef, onion, and garlic. Drain any fat.

3. Add in the remaining ingredients including the rest of the bottle of Allegro and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached the desired thickness.

4. Top with cheddar cheese, green onions, cilantro or other favorite toppings. Wehopeyouenjoyourchiliasmuchasweenjoyedwinningfirstplaceatthe RoundTopFamilyLibrary-OpenDivisionChiliCookOff,2024." COUNTRY

Family Style Bolognese

Prep Time: 10 minutes | Cook Time: 2.5 hours

INGREDIENTS

• 2 slices of bacon, diced into small pieces.

• 2 stalks of rosemary, chopped

• 2 tbs. of extra virgin olive oil

• 90/10 brick of organic beef

• One yellow onion, diced into small pieces

• 3 carrots, dice into small pieces

• 3 celery, dice into small pieces

• 1 small can of tomato puree

• 1 large tin of plum tomatoes

• Salt

• Sugar

• ½ cup of half and half cream

• Parmesan cheese

• Pasta of your choice

DIRECTIONS

1. Set to medium heat and add 2 tbs. of extra virgin olive oil to the pan.

2. Once hot, add the bacon and rosemary, mix and allow to sizzle

3. Add the brick of organic beef, mix, and break apart

4. Keep stirring for 10 minutes as the water comes out of the meat until it starts to sizzle and you get a lightly golden minced meat and you see browning. If its sticking and sizzling, that means flavor!

5. Add the onions, diced carrots, and diced celery.

6. Stir all the veggies every minutes for the next 10 minutes and add a couple pinches of salt.

7. Add 1 large tbs. of tomato puree and 1 large tin of plum tomatoes.

8. Fill up the empty tin from the large tomatoes up with water and add to the pan

9. Turn heat to low and simmer uncovered for about 1½-2 hours and it will reduce down.

10. Add two more pinches of salt and 2 tbs. of sugar. Mix every 20-30 minutes, taste and season further as needed.

11. After 1½ hours, add half of a cup of half and half cream. Mix gently for 30 more minutes and turn off heat.

12. Use a zester and garnish with Parmesan cheese prior to serving

Inaworldfilledwithchaosanduncertainty,this Bologneserecipeisabeaconofhope,adelicious oasisinadesertofblandness.Itsignifiesthe ultimatetriumphofsimplicityovercomplexity. It'sadanceoftomatoes,onions,andgroundbeef, swirlingtogetherinapotlikeagourmetversionof aJacksonPollockpainting."

BOBBY YAZDANI Broker Associate

13. Bring water to a boil in a separate pan, making sure to generously add salt to the water, and add favorite pasta. To cook al dente (preferred), boil for approximately 8-9 minutes and drain, allowing the pasta to cool for one minute.

14. Serve with the sauce. Garnish with Parmesan cheese. Enjoy!

Stuffed cabbage

Prep Time: 20 minutes | Cook Time: 2-3 hours

INGREDIENTS

• 1 large whole cabbage

MEAT MIXTURE

• 1 lb. lean ground meat

• ½ lb. ground turkey

• 1 egg

• ½ cup instant brown rice (uncooked)

• ½ large onion finely chopped

• Salt and Pepper to taste

SAUCE

• 2 large cans diced and peeled tomatoes

• 1 small can of tomato paste

• 6 tbs. white sugar

• 6 tbs. brown sugar

• Juice of ½ of a fresh lemon

DIRECTIONS

1. Boil large pot of water.

2. Take large cabbage and core.

3. Place the cabbage into the boiling water.

4. When leaves are pliable, use heavy rubber gloves to peel off the leaves and then drain the leaves on a plate (layer with paper towels).

5. Mix together the meat, egg, rice, onion and salt and pepper in a bowl.

6. Take one large leaf of cabbage and add about 3 tbs. of the meat mixture. Roll it up like an envelope and put the rolls in a pot open edge down.

7. Mix together 2 large cans diced peeled tomatoes, 1 small can tomato paste, both sugars, lemon juice and salt and pepper to desire. Cut up rest of the cabbage and add the other ½ chopped onion.

8. Pour the sauce mixture on top of cabbage rolls.

9. Cook covered over a very low heat on stove top for 2-3 hours. Baste often with the interior sauce. If needed, can add water to sauce as well as more sugar, salt and pepper to taste.

Thisrecipehasbeenpasseddownmorethan fourgenerations.MysisterandIhaveenjoyed makingthisdeliciousmealwithourmomand continuethetraditionwithourkids.Bytheway ifyouhaveanyleftovers,thisfreezesverywell.”

KAREN AND LISA JOY REICHEK Realtor- Associate® & Broker Associate

Peach Glazed Habanero Chicken

Prep Time: 10 minutes | Cook Time: 10 minutes

INGREDIENTS

• 4 chicken thighs, deboned

• 1 tsp. each: paprika, salt, pepper, oregano, sugar, and turmeric

• 1 tbs. olive oil plus 1 tsp. butter

• ¼ purple onion plus 1 tbs. sugar and 2 tbs. white vinegar and 2 tbs. water - add and set aside for pickled garnish

• ½ cup peach preserves

• 3 cloves garlic

• 1-2 habanero peppers, sliced and seeds removed

DIRECTIONS

1. Season chicken with all seasonings. Chop garlic and habanero and set aside.

2. Make pickled onions by mixing 2 tbs. hot water with sugar, vinegar and purple onions. Put in fridge. Can be made ahead of time.

3. In hot skillet, cook chicken on each side about 4 minutes and set aside.

4. In same skillet, add garlic, habanero, and peach preserves and cook until bubbly. Add chicken back to the pan and toss with sauce.

Serve with pickled onions if desired.

ANDREA THOMPSON Realtor-Associate®

Jean's Shrimp

Prep Time: 10 minutes | Cook Time: 20 minutes

INGREDIENTS

• 2 lb. shrimp - cleaned and peeled

• 2 sticks butter

• 1 tbs. fine black pepper

• 1 tbs. Cavender Greek Seasoning

• 1 tbs. soy sauce

• 2 tbs. Worcestershire sauce

• Juice of 1 lemon

DIRECTIONS

1. Melt butter.

2. Add all ingredients and shrimp - mix and put in 12-inch Pyrex dish.

3. Cook at 350° for about 20 minutes.

4. Serve over rice and with French bread.

Lovethisbecauseitissoquick,easyandtasty!Itisfrom mysister-in-lawJeaninNashvilleandafamilyfavorite."

CAROL LANCE Broker Associate

Prep Time: 10 minutes | Cook Time: 50 minutes

INGREDIENTS

• 1 lb. bulk maple sausage

• 12 eggs

• 2 cup milk

• 1 tsp. salt

• 1 tsp. ground mustard

• 6 slices white bread, cut into ½ in. cubes

• 1½ cup shredded Swiss cheese

Ialwaysmakethisbrunchdishwhenthekidsarehome! Asimpleegg,cheeseandsausagecasserolenevergoes outofstyle."

MICHELLE KOSKIE Realtor-Associate®

DIRECTIONS

1. In a skillet, brown and crumble sausage; drain and set aside. If you are unable to find maple sausage you can add 2 tbs. of syrup to plain sausage.

2. In a large bowl, beat eggs; add milk, salt and mustard.

3. Stir in bread cubes, cheese and sausage.

4. Pour into a greased 9x13-inch baking dish.

5. Bake uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean.

Maple Sausage And Egg Casserole French Toast

Prep Time: 10 minutes | Cook Time: 20 minutes

INGREDIENTS

• 4 large eggs

• 1 cup milk

• 1 tsp. cinnamon

• ¼ Tsp. cardamom

• Pinch of sea salt

• 8 (1-inch thick) slices bread

• Butter, for the pan

• Maple syrup, for serving

DIRECTIONS

1. In a large bowl, whisk together the eggs, milk, cinnamon, cardamom, and salt. Dip each slice of bread into the mixture and set the soaked bread aside on a large tray or plate.

2. Heat a nonstick skillet or griddle over medium heat and brush with butter. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup.

MygrandkidsloveFrenchtoast! Thisiseasyanddelicious,greatfor holidaymorningsaswell."

KELLIE GEITNER

Realtor-Associate®

Simpson's Best Pork Tenderloin

Prep Time: 10 minutes to 2 hours | Cook Time: 30 minutes

INGREDIENTS MARINADE

• 6-8 Garlic cloves, smashed

• 3 tbs. minced onion

• ½ tbs. whole grain mustard

• 1 tbs. apple cider vinegar

• 1 tbs. dried basil

• 1 tbs. dried oregano

• ½ tbs. paprika

• ½ tsp. kosher salt

• 2 tbs. olive oil

• 1 Pork tenderloin (about 1½ lb.)

DIPPING SAUCE

• 1⁄3 cup apricot preserves

• 1½ tbs. chopped pickled jalapeno’s

• 2 tbs. jalapeno juice from the jar

DIRECTIONS

1. Blend the marinade ingredients in a food processor until smooth. Use a sharp knife to make small 1-inch slits all over and then rub the ingredients all over the tenderloin, making sure they get into the tenderloin. Place the tenderloin in a large bowl and coat it all over with the marinade. I like to let it marinate in refrigerator for a couple of hours, but not required.

2. Heat the grill on high. (If using a smoker, heat to 225°).

3. Place the tenderloin on the grill and immediately turn the flame off under the tenderloin, leaving the rest of the burners on. Let the tenderloin cook over indirect heat for 30 minutes; internal temperature should be 155°. Remove the tenderloin from the grill and let stand covered in foil for 10 minutes.

4. While the tenderloin is cooking, whisk together the dipping sauce ingredients in a small bowl.

5. Slice the tenderloin into ¼" slices and serve it with the dipping sauce.

ANDREA THOMPSON Realtor-Associate®

DIRECTIONS

Pan Seared Lamb Chops with Ancho Chili Sauce

INGREDIENTS

• 1 rack of lamb, sliced into chops

MARINADE

• 1 tbs. olive oil with 3 cloves minced cloves garlic, sprig of rosemary chopped.

LAMB SEASONING

• 1 tsp. each: cumin, paprika, salt, pepper, chili powder

ANCHO CHILI SAUCE

• 6-7 Dried ancho chilies

• ½ Cup red onion, chopped

• 2 cloves garlic

• 2 tbs. tomato paste

• 1 tsp. chili powder

• 1 tbs. sugar

• Dash salt and pepper to taste Prep Time: 15 minutes | Cook Time: 35 minutes

1. Season lamb chops and set aside in marinade of olive oil, rosemary and garlic.

2. Make sauce by heating dried chilies in a skillet 3-4 minutes each side. Remove from heat and put in bowl of food processor with enough water to cover them and let soften a few minutes.

3. In same pan, saute onion, garlic, and tomato paste with seasonings until soft and fragrant. Add to food processor and pulse to combine. If it is too thick, add a bit of water. You can use the sauce as is, but I strain it before using. Set sauce aside.

4. In a hot pan, add olive oil marinade and sear lamb chops on each side a few minutes. Brush with ancho chili sauce on each side cook to desired doneness. For medium rare it is about 4 minutes. Serve with extra sauce on the side.

Marcella's Hungarian Goulash

Prep Time: 10 minutes | Cook Time: 1.5 hours

INGREDIENTS

• 2 tbs. olive oil

• 2 tbs. butter

• 3-4 lb. stew meat (cubed)

• 1 large onion chopped

• 3 garlic cloves minced

• ½ tsp. dry mustard

• 3 tsp. paprika

• ¾ cup ketchup

• 2 tbs. Worcestershire sauce

• 2 tbs. brown sugar

• Salt and pepper to taste

• 2 cup water (or enough to cover meat)

MycousinMarcellaGola'sservedthisdelicioussweetandsourbeefstewovernoodlestomeinthe mid80'sandIwashookedfromthefirstbite.LetmejustsaythatIhighlydoubtitisauthentically Hungarian,BUTitistheepitomeofcomfortfoodanddefinitelyakeeper!"

JOHN KARAS Realtor-Associate®

DIRECTIONS

1. Add olive oil and butter to a Dutch oven/heavy bottomed 5-quart pot (I prefer enameled cast iron). Brown meat in batches over medium high heat until nicely caramelized. Reserve meat.

2. Add onions to pot on medium heat and stir until they become translucent and slightly caramelized. Add garlic and stir for one minutes Stir in dry mustard, paprika, ketchup, Worcestershire sauce, and brown sugar. Return meat to pot. Add about a teaspoon of salt and ½ teaspoon of fresh ground pepper, then pour in enough water to cover meat by at least half an inch. Bring to a simmer. Cover and continue simmering about an hour or until meat becomes tender and sauce reduces and begins to slightly thicken. Serve over buttered egg noodles and with a green salad for a complete meal.

Astunningmaincoursefor theholidays!"

KELLEY AUSTIN Realtor-Associates®

Holiday Beef Tenderloin

Prep Time: 15 minutes | Cook Time: 35 minutes

INGREDIENTS

• 1 center-cut beef tenderloin roast (4 to 4½ lbs.) trimmed and tied

• 2 tsp. kosher salt

• 1 tsp. freshly ground black pepper

• 2 tbs. avocado oil

GARLIC HERB BUTTER

• 6 tbs. softened butter

• 6 garlic gloves (minced)

• 1 tsp. finely chopped rosemary leaves

• 1 tsp. finely chopped thyme leaves

EQUIPMENT

• Probe thermometer

DIRECTIONS

1. Remove the beef tenderloin from the refrigerator and let it come to room temperature prior to cooking, about 1 to 2 hours.

2. In a small bowl, mix together the butter, garlic, rosemary, and thyme. Set aside.

3. Preheat the oven to 425°. Slice the beef tenderloin in half, then trim and tie it up, if not already done for you.

4. Use paper towels to pay any excess moisture from the beef tenderloin, then season both sides with salt and pepper.

5. Heat oil in a large cast-iron pan over medium-high heat. Once oil is shimmering, add the beef tenderloin and brown for a few minutes on all sides, about 10 minutes total to create a golden brown crust.

6. Slather the butter herb mixture over the top side of the beef tenderloin, then transfer the entire pan to the oven. If using a probe thermometer, insert the probe before placing the tenderloin in the oven. Roast the beef tenderloin for 15 to 20 minutes, depending on how you like your meat cooked.

7. Remove the beef tenderloin from the oven and transfer to a cutting board. Let it rest for 10 to 15 minutes to allow the juice to redistribute. Then remove the twine and slice into 1-inch thick pieces. If you like, serve with horseradish sauce.

DIRECTIONS

IN A LARGE POT OVER LOW HEAT

Turkey Chili

Prep Time: 10 minutes | Cook Time: 40 minutes

INGREDIENTS

• 16 oz. ground turkey

• 1 yellow onion

• 2 cloves of garlic

• 2 ears of corn

• 24 oz. two-step fresh sweet tomatoes

• 1 can of black beans

• 1 can of red kidney beans

• 1 can of pinto beans

• 1 jar of Clint's mild salsa (or salsa of your choice)

• 1 package of McCormicks enchilada seasoning

• 16 oz. block of colby jack cheese

• 4 Avocados

Thisisoneofourfamilyfavorites.It'sthefirstdinnerrequestfrommy kidsoncetheweathergetscold.Thishasalsobeenourgo-todishthat wesharewithotherswhenwewanttodropadinnertreattoourfriends. Addingcornbreadonthesideisadeliciousadditionandpairswellwith thedish.Itfreezeswellandcanbereheatedfordays.Istartedmakingthis inmy20'safterdiscoveringthatIdidn'tliketraditionalchili.Icameup withthishealthyrenditionandithasalwaysgottenravereviews."

STEPHANIE WILLIS Realtor-Associate®

1. Dice the onion and mince the garlic. Add to your pot over low heat and cook until the onion begins to wilt.

2. Add ground turkey, stirring the mixture of onions and garlic. Cover and let cook over low heat until turkey is completely cooked. Stirring occasionally.

3. Stir in package of enchilada seasoning.

4. Chop the tomatoes and add to the pot. Stir into the turkey and let sit for 5 minutes with the lid on.

5. Cut the corn off the cob and add to the pot.

6. Add 3 cans of beans and 1 jar of salsa. If you like a more soupy chili, just add an extra jar of salsa.

7. Keep the lid on the pot and let cook for 20-30 minutes on low heat, stirring occasionally.

8. Garnish your chili with shredded cheese and chunks of avocado

Serves 8-10 and makes for great left-overs!

Slow Cooker Chicken Salsa Meal

Prep Time: 5 minutes | Cook Time: 6 - 8 hours

INGREDIENTS

• 1 lb. boneless chicken breast (frozen or thawed)

• 1 can corn (drained)

• 1 can black beans (rinsed and drained)

• 20-24 oz. salsa (more if you want to eat as soup)

• 1 package taco seasoning

• Garnish: cilantro, shredded cheese, onions, avocado, sour cream

• Taco shells and/or tortillas

DIRECTIONS

1. Place chicken in base of crock pot and sprinkle with taco seasoning.

2. Drain corn and pour into crock pot

3. Rinse and drain black beans and pour into crock pot.

4. Pour in salsa.

5. Cook on low for 6-8 hours.

6. Shred chicken (it should fall apart) and put back into crock pot and stir.

7. Serve as tacos (hard or soft) or soup.

8. Garnish as desired.

Agreatrecipeforsomeonewhodoesnotthriveinthekitchen(me).Familyfriendlyandsoeasytomake.Itypicallypreparethecrockpot thenightbefore,thenturnonasIleavetogreetsomeofmyfavoritepeopleatwork!Myboyslovethismeal.Itiseconomical,healthy,and makesgreatleftovers."

ALLISON JOHANSON VP of Sales

Tuscan Ragu

Prep Time: 5 minutes | Cook Time: 6 - 8 hours

INGREDIENTS

• 1 small red onion

• 1 carrot

• 1 celery stalk

• 1 Italian sausage

• 1 lb. ground sirloin

• 16 oz. can San Marzano tomatoes

• ½ Cup red wine

• Olive oil

• Salt and pepper

TUSCAN SPICE BLEND

• 4 tsp. ground coriander

• 3 tsp. ground ginger

• 2 tsp. ground mace

• 1 tsp. ground clove

• 1 tsp. ground allspice

• 1 tsp. ground nutmeg

• ½ tsp. ground cinnamon

• Optional, star anise

DIRECTIONS

1. Mince the vegetables, saute them until nearly burned, take your time!

2. Skin the sausage, add to the vegetables, break up and brown.

3. Add the ground sirloin, break up and brown.

4. Add the wine and let it cook off until nearly gone.

5. Add the tomatoes and juice, I break them up with my hand.

6. Turn the heat down and cook for 45 minutes, stirring occasionally.

7. Add a dash of the Tuscan spice blend.

8. Serve with papparadelle and a nice grating of good Parmesan.

FOR THE TUSCAN SPICE BLEND,

9. Mix together and use sparingly, they are magical but bold!

Severalyearsago,mysisterandIspenttwoincredibledaysinTuscany,going tothemarketsandcookingwithJudyWittsFrancini,"DivinaCucina."Aftera verysuccessfulstintasapastrychefata5-starhotelinSanFrancisco,Judy movedtoTuscany,andforover30yearshasbeenintroducingpeopletothe foodandlifestyleofItaly,andTuscanyinspecific.Ourmarketadventuresand cookingclassesweretheperfectindoctrinationtothepeopleandculture.This raguisoneofmyfavorites,andtransportsmetothatamazingtripandthose spectacularTuscanviewsouther"cookingapartment"windows.Thesimplicity oftheraguissurprising,andtheflavorsaremagical.Useabitofcautionwiththe Tuscanspices,alittlewillgoalongway,buttheyaresoimportant."

BETSY VANDERBROUK Realtor-Associate®

ENTREES

Kebobs

Prep Time: 12 hours | Cook Time: 5-8 minutes

INGREDIENTS

• 2 lbs. ground meat (beef or lamb)

• 1 tsp. ground cumin

• Chopped parsley

• ½ cup water

• Salt and pepper

• 1 large onion

DIRECTIONS

1. Mix meat with cumin, salt, pepper, and water. Knead well for 5 minutes. Add chopped onion and chopped parsley. Form a big ball and keep in refrigerator for 12 hours.

2. Before cooking, wet your fingers and form 3x1-inch stick-like hamburgers and insert skewers. Grill for 5-8 minutes Turn from side to side until brown. Serve with fresh vegetable salad.

Simpleyetdelicioustraditionaldish. Everyonewillbebackforseconds."

HEDLEY KARPAS Realtor-Associate®

Big E’s Meat Loaf

Prep Time: 5 minutes | Cook Time: 4 - 8 hours

INGREDIENTS

MEAT LOAF

• 1 lb. venison burger (or beef)

• ½ lb. ground beef – 80-20 mix – not too lean

• ½ lb. ground pork

• 1 small green pepper – chopped

• 1 small yellow onion – chopped

• 1 cup shredded carrots

• 4 stalks of celery - chopped

• 2 eggs

• 1 to 1½ cup Italian bread crumbs - Progresso

• ¾ cup whole milk

• Italian seasoning, real garlic, parsley, cayenne, salt and pepper

• 6-8 pieces partially cooked smoked bacon

SAUCE

• 1½ cup ketchup

• 1 tbs. dry mustard

• 1/3 cup brown sugar

• 3 tbs. Worcestershire

• 3 tbs. A-1 sauce

ERIK F. HEYNE Broker Associate

DIRECTIONS

1. Sauté onions and celery – let cool. Mix all ingredients up very well. Place loaf in Corning or casserole dish lined with partially cooked bacon – save two or three for top of loaf. Pat down smoothly with a mounded top. Pour some drippings and place two or three strips of bacon on top. Place in oven set at 350° for one hour –1½ hours uncovered.

2. Make sauce by mixing all ingredients and modify to taste. Should taste like tangy BBQ sauce with a syrupy texture (dilute with water if too thick). Pour over loaf while cooking towards end of cook time and use remainder as gravy.

Mushroom Pasta

Prep Time: 5 minutes | Cook Time: 20 minutes

INGREDIENTS

• 2 tbs. extra-virgin olive oil, plus more for drizzling

• 1 lb. mixed mushrooms, torn or sliced

• ¾ tsp. sea salt, plus more to taste

• Freshly ground black pepper

• 8 oz. pappardelle pasta

• 2 tbs. unsalted butter

• 2 shallots, chopped

• 2 tsp. chopped fresh rosemary or fresh thyme leaves

• 2 Garlic cloves, grated

• ½ cup dry white wine

• 1 tsp. Dijon mustard

• ½ cup grated Parmesan or pecorino cheese, plus more for serving

• 1 tbs. fresh lemon juice

• Chopped fresh parsley, for garnish

KELLIE GEITNER Realtor-Associate®

DIRECTIONS

1. Heat 1 tbs. of the olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms, ¼ tsp. of the salt, and several grinds of pepper and toss. Cook, stirring only occasionally, for 5 to 8 minutes, or until soft and browned. Remove from the skillet and set aside. Add the remaining 1 tbs. olive oil to the skillet and repeat the cooking process with the remaining mushrooms.

2. Meanwhile, bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.

3. Allow the pasta pot to cool slightly and return it to the stove. Add the butter and heat over medium heat until melted, then add the shallots and the remaining ¼ tsp. salt and cook, stirring, for 3 to 5 minutes, or until translucent. Stir in the rosemary and garlic. Add the wine and Dijon mustard and let the wine cook down for 30 seconds.

4. Add the pasta, cheese, and ¼ cup of the pasta water and toss, adding more pasta water as needed to lightly coat the pasta. Stir in the lemon juice, then fold in the mushrooms. Sprinkle with parsley and season to taste. Serve with more grated cheese.

desserts

“A party without cake is just a meeting.” JULIA CHILD

Tea Room Cake

Prep Time: 15 minutes | Cook Time: 30 minutes

INGREDIENTS

CAKE

• 2 cup sugar

• 2 cup flour

• 20 oz. can crushed pineapple with juice

• 1 cup chopped pecans

• 1 tsp. vanilla

• 1 tsp. baking soda

FROSTING

• ¾ cup sugar

• 1 8 oz. package softened cream cheese

• 1 stick butter or margarine melted

• 1 cup chopped pecans

DIRECTIONS

1. Stir together all cake ingredients in large mixing bowl.

2. Pour into 13x9-inch non greased baking pan.

3. Bake at 350° for 30 minutes

4. Mix together frosting ingredients while cake is baking.

5. Pour frosting mixture on warm cake.

Thiscakewasthesignaturedessertatatearoomthat haslongsincebeengone.Luckily,aformeremployee rememberedtherecipeandpasseditontome!Soeasyto makeandgreattoservetofamilyandfriends!"

LISA CHANEY Broker Associate

DESSERTS

Pumpkin Bread

Prep Time: 10 minutes | Cook Time: 1 hour and 15 minutes

INGREDIENTS

• 1 15 oz. can of pumpkin

• ¾ cup shortening

• 22⁄3 cup sugar

• 4 eggs

• 2⁄3 cup water

• 3½ cup flour

• ½ tsp. salt

• 2 tsp. of baking soda

• ½ tsp. of baking powder

• 1 tsp. of cinnamon

• 1 tsp. ground cloves

• 1½ cup of chocolate chips

DIRECTIONS

1. Combine shortening, sugar, eggs and water, then add pumpkin. Combine dry ingredients separately before combining with the wet, adding chocolate chips and pecans (optional) last.

2. This recipe fits well in two greased 9-inch bread pans.

3. Bake at 350° for approx. 1 hour and 15 minutes depending on oven.

GrowingupinNewYork,whentheleavesbeganchangingeveryyear,Iknewtwothings:itwasfootballseasonandhot pumpkinbreadwouldbecomingoutoftheoven."

RICH STONE Broker Associate

Venezuelan Marquesa de chocolate

Prep Time: 20 minutes

I'vebeenmakingthisfamilyrecipesinceIwasachild. ThereisnopartywhereIdon'tbringit!"

MARIELA CAMPALANS Realtor-Associate®

INGREDIENTS

• 8 oz. Maria cookies or similar tea biscuits

• 8 oz. dark chocolate (at least 70% cocoa)

• 2 cans (14 oz. each) sweetened condensed milk

• ¼ cup milk

• 1 tbs. butter

• Nuts for garnish (optional)

DIRECTIONS

1. In a saucepan, melt the dark chocolate together with the sweetened condensed milk, stirring constantly until smooth and well combined, and it reaches a thicker consistency. Then add the milk and butter, stirring again until fully incorporated.

2. In a bowl, begin layering the dessert by spreading a thin layer of the chocolate mixture on the bottom of the pan.

3. Add a layer of the crushed cookies on top of the chocolate mixture, followed by a layer of nuts.

4. Repeat the layers, alternating between the chocolate mixture and crushed cookies, until you've used up all the ingredients, ending with a layer of the chocolate mixture on top.

5. Garnish with nuts (optional) before serving and add decorative caramel if desired.

6. Serve chilled and enjoy the delicious Venezuelan Marquesa de Chocolate!

Brigadeiro Gourmet

Prep Time: 10 minutes | Cook Time: 20 minutes

INGREDIENTS

• 1 14 oz. can of condensed milk

• ¼ Cup of cream

• 1 tbs. unsalted butter

• ½ cup of chocolate powder

Brigadeiros are valid for 7 days DESSERTS

• 1¼ cup of good quality sprinkles, or milk chocolate shavings

DIRECTIONS

1. In a thick-bottomed pan, mix all the ingredients and heat over low heat until the brigadeiro leaves the pan.

2. To know if the brigadeiro's doneness is correct, observe when it starts to come away from the pan, tilt the pan a little, the dough should come away from all sides, after cooling the portion should be firm, without falling apart. Don't overcook, the brigadeiro is based on condensed milk and because it contains a lot of sugar, it will become sticky and look like candy if it's overcooked.

3. Place the dough on a plate and cover with cling film, allowing the cling film to come into contact with the brigadeiro.

4. Wait for it to cool. Form the balls, roll in sprinkles or chocolate shavings, then place in the molds.

Atallchildren'spartiesinBrazil,brigadeiroisanobligatorysweettreat!Notonly children,butalsoalladultslovethisdelicacy!Andthere,wehavearoutinethatnoone cantouchthesweetsuntilcongratulationsaresung.Then,afterthelastchordofthe congratulationssong,everyonerunstothecaketable,wherethebrigadiersare,togetas manysweetsaspossible!Thischildren'sracejustaddstotheoverallhappinessthatisa children'sparty."

ANDREA BYLSMA Realtor-Associate®

Paper Bag Apple Pie

Prep Time: 15 minutes | Cook Time: 1 hour

INGREDIENTS

• 1 unbaked pastry shell

• 3 or 4 large apples (approximately 2½ lb.)

FILLING:

• ½ cup sugar

• ½ tsp. nutmeg

• 2 tbs. flour

• 2 tbs. lemon juice

TOPPING

• ½ cup sugar

• ½ cup flour

• 1⁄3 cup unsalted butter

DIRECTIONS

1. Heat oven to 425°.

2. Pare and core apples then cut into chunks (about 7 cups of apples) and place in a large bowl. In a separate bowl, combine ½ cup sugar, 2 tbs. flour, and ½ tsp. nutmeg. Sprinkle over apples. Toss to coat well. Drizzle with lemon juice. Pour apple mixture into the pastry shell.

3. In a mixing bowl, combine ½ cup sugar, ½ cup flour for topping. Cut in butter. Sprinkle over apples.

4. Slide pie into brown paper bag large enough to cover pie loosely. Fold open end over twice and seal with paper clips or staple shut. Place on cookie sheet for easy handling.

5. Bake at 425° for 1 hour. Split bag open and remove pie. Place on wire rack to cool.

Thiswasmygrandmother's recipethatshepassedtomy mother.Aftermymompassed awayin2013,thisrecipewas oneofthethingsIwantedto save.Ihaveitontypedindex cards that have browned over theyearsandit'sfallingapart, butI'vekeptthemintact."

DESSERTS

Nana's chocolate cream pie

Prep Time: 15 minutes | Cook Time: 30 minutes

INGREDIENTS

PIE

• 3⁄4 cup sugar

• 1⁄3 cup flour

• 6 tbs. cocoa

• 1⁄8 tsp. salt

• 2 cup milk

• 1 tsp. vanilla

• 2 tbs. butter

• 2 egg whites (beaten)

• Baked pie shell

MERINGUE

• 2 egg whites (beaten)

• 2 tbs. sugar

DIRECTIONS

1. Combine dry ingredients.

2. Stir in milk and vanilla on medium heat, cook until warm.

3. Stir in egg whites and butter, heat until thick, stirring frequently.

4. Cool and pour into baked pie shell.

5. Cover with meringue made with 2 egg whites and 2 tbs. sugar beaten till stiff.

6. Bake in over at 350° until meringue is golden brown (approx. 30 minutes).

MyNanawasgoodat everything,butherchocolate creampiewasalwaysahit withfamilyandfriends."

JR DANIEL Creative Designer

Apple Tarts

Prep Time: 15 minutes | Cook Time: 40 minutes

INGREDIENTS

• 1 package (2 sheets) frozen puff pastry, defrosted

• 4 small (6 oz.) Granny Smith apples

• 3⁄4 cup sugar

• 6 tbs. (3⁄4 stick) cold, unsalted butter, small-diced

• 3⁄4 cup apricot jelly or warm sieved apricot jam

• 3 tbs. Calvados or rum water

DIRECTIONS

1. Preheat over to 400°. Line 2 rimmed sheet pans with parchment paper.

2. Cut each sheet of puff pastry into 4 squares. Divide the pasty between the prepared sheets pans and refrigerate while you prepare the apples.

3. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1⁄4 inch thick slices. Overlapping slices of apples (around 6 slices) diagonally across the pastry and place one slice of apple on each side of arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.

4. Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine. When the tarts are done, heat the apricot jelly together with the Calvados (or rum, water) until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature. Vanilla ice cream is great to serve alongside.

Thisrecipeissoeasyandisbothfunandfasttoprepare. Yourguestswillbeimpressedandwillthinkyou'vespent hoursinthekitchenmakingthem!"

INA PERLMAN Broker Associate

Watchout,giveawayasmanyasyoucanoncemade,oryou'lleat themALLupatonetime(likeme)!"

KEITH KAPOSTA

Realtor-Associate®

DIRECTIONS

Keith's cow paddy chocolate cookies

Prep Time: 10 minutes |

Cook Time: 10 minutes

INGREDIENTS

DRY BOWL

• 1 1⁄2 cups cocoa, sifted

• 1 1⁄2 cups baking flour, sifted

• 1 tsp. cayenne pepper (add more if you like 'em spicy)

• 1 tsp. cinnamon

• 1 tsp. baking soda

• 1 cup chocolate bits (I prefer dark chocolate but up to you)

• 1 cup pecan pieces

WET BOWL

• 1 cup brown sugar - 1 cup

• 1 cup sugar

• 2 eggs

• 3 tbs. ginger (freshly grated)

• 1⁄2 cup canola oil

• 1 tbs. Vanilla

1. Stir and mix the dry components; separately stir and mix the wet components.

2. Add the wet mix to the dry bowl and stir/ mix until all together as dark brown fudge type mixture.

3. Preheat over to 375°.

4. On a parchment paper topped cookie sheet, press out fist sized dough balls from the mixture.

5. Bake 10 minutes (keep an eye on them, as they grow to paddy size).

6. Once out of the oven, sprinkle equal part sugar and salt mix on top and let them cool (till crispy); mixture total makes about 2 dozen cookies.

NOTE: If you use real cocoa powder, the cookie comes out thicker and may need 11 minutes. Also, I prefer once the mixture is made to roll logs with cling wrap and store in my freezer; then when I have guest, I take out a log, cut it in small pieces and make as many cookies as needed that night.

Chocolate Coconut Bliss Bars

Prep Time: 15 minutes | Cook Time: 25-30 minutes

INGREDIENTS

• 1⁄2 cup butter, melted

• 11⁄2 cup chocolate graham cracker crumbs (I like Honey-Made Chocolate Graham Crackers)

• 1 14 oz. can sweetened condensed milk

• 1 C up semi-sweet chocolate chips

• 11⁄2 cup shredded coconut

DIRECTIONS

1. Preheat oven to 350°.

2. Line a 9x13-inch baking dish with parchment. Do not skip this step. It makes it so much easier to remove the bars from the pan after baking.

3. In a small bowl, combine melted butter and chocolate graham cracker crumbs. Press mixture into baking dish.

4. Evenly distribute chocolate chips over the top.

5. Evenly distribute the shredded coconut over the chocolate chips.

6. Pour the entire can of sweetened condensed milk over everything.

7. Bake for 25-30 minutes or until the edges are golden brown. Ovens vary so check at 20 minutes to make sure coconut isn't getting too brown.

8. If you can resist, allow to cool one hour before serving.

Note: if you like a sweet/salty combo, add about ½ Cup broken up pretzel sticks.

Thisisoneofmyhusband'sfavoritetreatsandisSOeasytomake!If youlovesweetandsaltycombos,Irecommendaddingacupofcoarsely choppedpretzelsoverthechocolatechips.Yummy!"

INGREDIENTS

CRUST

• 1¾ Cups of Graham cracker crumbs (from about 15 Graham crackers)

• 2 tbs. sugar

• Pinch salt

• 4 tbs. plus 1 tsp. unsalted butter (if using salted butter, omit the pinch of salt), melted

FILLING

• 2 pounds cream cheese, room temperature

• 11⁄3 Cup granulated sugar

• Pinch of salt

• 2 tsp. vanilla extract

• 4 large eggs

• 2⁄3 cup sour cream

• 2⁄3 cup heavy whipping cream

SPECIAL EQUIPMENT NEEDED

• 9x23⁄4-inch spring-form pan

• Heavy-duty, 18-inch wide aluminum foil

• A large, high-sided roasting pan

Perfect Cheesecake

Prep Time: 30 minutes | Cook Time: 1 hour and 40 minutes

Needlesstosaythisrecipeonlycomesoutforspecialoccasions, butitisdefinitelyworththework!"

JENNY SILVER PMA Coordinator

DIRECTIONS

CRUST

1. Prepare the spring-form pan so that no water leaks into it while cooking. Place a large 18x18inch square of heavy duty aluminum foil on a flat surface. Place the spring-form pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.

2. If there are any holes, water will get into the pan and ruin the crust.

3. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.

4. Preheat oven to 350°, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.

5. Put the graham cracker crumbs in the bottom of the spring-form pan.

6. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.

7. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°.

MAKE THE FILLING

8. Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.

9. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated.

10. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

COOK THE CHEESECAKE

11. Place the foil-wrapped spring-form pan in a large, highsided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the spring-form pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.

12. Place the roasting pan with the spring-form pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1¼-inch. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325° for 11⁄2 hours.

13. Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

14. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

PREPARE THE CAKE TO SERVE

15. Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Open the spring-form latch and gently open the pan to remove cake.

cocktails

“In victory, you deserve a cocktail. In defeat, you need one.”

Walter's Brandy Freeze

Prep Time: 10 minutes

INGREDIENTS

• 1⁄2 cup Blue Bell vanilla ice cream

• 11⁄2 oz. brandy

• 1 oz. creme de cacao (white or dark)

• Ground nutmeg

DIRECTIONS

1. Place ice cream, brandy, and creme de cacao in blender and mix thoroughly.

2. Pour mixture into a festive glass or silver goblet. Sprinkle top with ground nutmeg and serve!

WhenIaskedmydaughterwhatcontributionIcouldmake tothecookbook;shesaid,"YoumakegoodSloppyJoe's andgoodbrandyfreezes."Onthatshockingnoteoftruth,I realizedthatIreallymadethingseasyforanyfutureson-inlaw.Iwasmoreofa"let'sgoouttodinnerdad".Forme,the specialpartaboutthebrandyfreezewasnotthedelicious concoction,butthesilvergobletthatIusedtoserveit.Ihave somerealsentimentalvaluetothatsilvergoblet.Oursales meetingsledbyMarthaTurnerwerealwaysfun.Marthacame upwithasalesincentivewherebyanytimesomeonesolda $1milliondollarhome;theywouldbepresentedwithasilver gobletatthesalesmeeting.Iamgratefultosay,thatover theyears;Iaccumulatedalotofsilvergoblets.Arichbrandy freezeinasilvergobletisarealtreat.CheerstoMartha Turner,andallthosemilliondollarsales!Thankyou!"

WALTER BERING Broker Associate

Mel's Marg'

Prep Time: 10 minutes

INGREDIENTS

• 3 oz. tequila

• 1 1⁄2 O z. fresh squeezed lime juice

• 1 1⁄2 O z. St. Germain Elderflower Liqueur

• Egg white

FOR THE RIM

• 1 tbs. of sugar

• 1 tbs. salt

• Dash of cayenne pepper

DIRECTIONS

1. Pour in 3 oz. of your choice tequila into an empty shaker. Do not add ice yet.

2. Add in 11⁄2 oz. of fresh lime juice (usually about 2 limes).

3. Add in 11⁄2 oz. of St. Germain Elderflower Liqueur.

4. Add in about 1 tbs. of egg white to the liquid and "dry shake" your margarita. A dry shake is shaking the cocktail without ice. This allows the egg white to get frothy on top! You can omit this step and shake it with ice if you prefer.

5. Rim your glass with lime juice and the salt mixture.

6. Pour on top of ice and garnish with a lime.

Pro Tip: add fresh jalapeños to make it spicy.

Thisisthemostrefreshingmargarita!Bestenjoyedonapatioduringasummernight!"

MELANIE SHAPER Realtor-Associate®

dee's party nuts

Prep Time: 10 minutes | Cook Time: 20 minutes

INGREDIENTS

• Cooking spray

• 1 cup untoasted walnut halves

• 1 cup untoasted pecan halves

• 1 cup unsalted, dry roasted almonds

• 1 cup unsalted, dry roasted cashews

• 1 tsp. salt

• 1⁄2 tsp. freshly ground black pepper

• 1⁄4 tsp. ground cumin

• 1⁄4 tsp. cayenne pepper

• 1⁄2 cup white sugar

• 1⁄4 cup water

• 1 tbs. butter

DIRECTIONS

1. Preheat the oven to 350°. Line a baking sheet with aluminum foil and lightly coat with cooking spray.

2. Combine walnuts, pecans, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne; toss to coat.

3. Heat sugar, water, and butter in a small saucepan over medium heat. Cook until butter is melted and sugar is dissolved, about 1 minute. Slowly pour butter mixture over nuts and stir to coat.

4. Transfer nuts to the prepared baking sheet and spread into a single layer.

5. Bake nuts in the preheated oven for 10 minutes stir nuts to coat with warm syrup; spread out in a single layer. Return to the oven and bake until nuts are sticky and roasted, about 6 more minutes. Allow to cool before serving.

The Best Bloody Mary Mix

Prep Time: 5 minutes

INGREDIENTS

• 23 oz. tomato Juice

• 6 tbs. grated horseradish

• 3 tbs. Worcestershire Sauce

• 2 tbs. Tabasco

• 1 tsp. kosher salt

• 1 tsp. celery salt

• 1/2 tsp. celery seed

• 2 tbs. fresh lime juice

• 2 tbs. fresh oranges juice

• 2 tbs. olive brine

• 1 tsp. coarsely ground black pepper

DIRECTIONS

1. In a quart-sized container or pitcher, add the tomato juice, horseradish, Worcestershire sauce, Tabasco, salt, celery salt, celery seed, lime juice, orange juice, olive brine or pickle brine, and black pepper.

2. Stir the ingredients together to combine.

3. Cover tightly and store in the refrigerator overnight.

TO MAKE YOUR BLOODY MARY

4. Pour 4 oz. Bloody Mary mix into a glass and stir in 11⁄2 oz. of vodka. Garnish and serve.

Notes: Bloody Mary Mix can be stored in the refrigerator for up to 14 days in a airtight container. You can also freeze your Bloody Mary Mix for one year.

IlovethisBloodyMaryMix,becauseitisallhealthyingredientsandlesssalt.Preptimeis5minutesandchilltimeis8 hours.Enjoyand donotforgettoaddthevodka!Andassembleafungarnishstationwithpickledokra,olives,candiedbacon,celeryandcheeseblocks."

GINNY HOPPER Realtor-Associate®

Smokey Orange Mezcal Negroni

Prep Time: 5 minutes

INGREDIENTS

• 1 oz. mezcal (preferably one with a pronounced smoky profile)

• 1 oz. Campari

• 1 oz. sweet Vermouth

• Orange peel, for garnish

• Ice, as needed

DIRECTIONS

1. Begin by chilling your cocktail glass. Fill it with ice or place it in the freezer for a few minutes. This step ensures your cocktail stays cool, enhancing its flavors.

2. In a mixing glass filled with ice, combine the mezcal, Campari, and sweet vermouth. The mezcal brings a smoky depth, playing off the Campari's bitter citrus and the sweet vermouth's herbal sweetness.

3. Stir the mixture gently for about 30 seconds with a bar spoon. This chills the drink and allows the flavors to meld beautifully, creating a seamless blend of smoky, bitter, and sweet notes.

4. Remove the ice from your cocktail glass (if pre-chilled with ice) to ensure it's perfectly chilled and ready for the drink.

5. Strain the cocktail into the chilled glass. The smooth flow of the liquid should carry with it the essence of each ingredient, promising a harmonious sip every time.

6. Express the oil of an orange peel over the glass, then twist it to release more of its aromatic oils. Rub the peel around the rim of the glass before dropping it into the drink. This final touch adds a fragrant citrus note that perfectly complements the drink's smoky and bitter profile.

7. Present the cocktail with a moment of appreciation for its complex beauty. Enjoy the smoky embrace of the mezcal, the intriguing bitterness of the Campari, and the harmonious balance the sweet vermouth brings. Each sip is a journey through flavors that are as deep and captivating as your love for them.

Embracetheallureoftheunexpectedwitha SmokyOrangeMezcalNegroni.Thiscocktailisa symphonyofboldflavors,wheretheenigmatic smokinessofmezcaldanceswithCampari'sbitter, citrusyembrace."

THOMAS CLAFFY

Realtor-Associate®

Homemade Irish Cream

Prep Time: 5 minutes

INGREDIENTS

• 1 14 oz. can of sweetened condensed milk

• 1 cup of Irish whiskey

• 1 cup of heavy cream

• 11⁄2 tsp. instant coffee

• 2 tbs. chocolate syrup

• 1 tsp. of vanilla extract

• 1 tsp. of almond extract

DIRECTIONS

1. In a blender, combine all the ingredients and blend on high speed until combined for 30-60 seconds.

2. Transfer mixture to an airtight container or glass bottle. Store in the refrigerator, covered, for up to 2 months.

IrishcreamisarichliqueurmadewithIrishwhiskey andcream.Iliketoserveitstraight,ontherocksor evenovervanillaicecream.Great,decadent,boozy desserttogivetofriendsfortheholidaysinabottle tiedwithtwineandalittlegreenery.Cheers!"

KELLEY AUSTIN Realtor-Associate®