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Cheese Straws

Spicy with cayenne, these crispy cheese crackers boast only five ingredients.  And they freeze well to pull out for quick wine accompaniment.

Another Tyler Junior League cookbook recipe, this traditional southern fare is worth revitalizing when you have left over cheese that needs to be used.  Or simply snag a 3 cup bag of shredded cheese.

I used a Mexican blend cheese, but you can get creative with cheese you have on hand.  The intensity of heat can be adjusted as well by adding or subtracting cayenne.  I have also thrown in red chili flakes in addition to the cayenne.

Don’t get caught up on the perfectness of each straw, you can buy that in a box at the store – celebrate your homemade spirit!

Click here for How-to video

Cheese Straws

Bake, freeze, and pull out with a glass of wine
Course Appetizer
Cuisine American

Ingredients
  

  • 3 cups grated cheese
  • 2 sticks butter (16 tbsp)
  • 1 tsp salt
  • 1 1/4 tsp cayenne pepper
  • 3 cups unbleached flour

Instructions
 

  • Preheat oven to 300 degrees
  •  Cream cheese and butter together
  • Add salt and cayenne and blend together
  • Mix in flour.
  • Place ball on parchment paper, place another parchment paper on top and roll out to about 1/4” thickness.
  • Cut into about approx 4” strips
  • Place on cookie sheet and bake for 15 minutes

Chocolate Cake Roses

They are pretty, They are chocolaty bites of goodness.

Silicone molds are a game changer for pretty individual cakes.  Spray the mold with an oil, fill, and pop in the oven for a quick, attractive presentation. Once they cool from the oven, you can push the cakes out from the bottom. This chocolate cake recipe requires no icing.

We are talking about the Texas Rose Festival this month and this recipe comes from an old Tyler Junior League cookbook.  Sometimes the tried and true recipes combined with a new twist (silicone molds) do the trick!

Click here for How-to Video

Chocolate Cake Roses

No icing needed!
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 6 TBSP cocoa
  • 2 Tbsp EVOO
  • 2 Cups sugar
  • 8 oz butter
  • 2 eggs, beaten
  • 2 cups flour
  • 1/2 cup buttermilk
  • 1 Cup buttermilk
  • 1 cup hot water
  • 1 tsp soda
  • 1 tbsp vanilla

Instructions
 

  • Preheat oven to 325 degrees
  • Cream sugar and butter
  • Add beaten eggs, flour, buttermilk, soda, cocoa, and EVOO
  • Add hot water, mix, and stir in vanilla
  • Pour into 6 rose molds and remainder into an 8 x 8 pan
  • Bake for approximately 30 minutes

Notes

Cake doesn’t need to be iced and freezes well.  

Roasted Poblano Corn Pudding

I spent a lovely afternoon with Tyler native daughter, Anna Katheryn Schultz.  A 5th generation Texan, her great-grandfather in the 1920’s was one of the founding members of the Rose industry in Tyler.  The sandy, acidic soil on their land was perfect for roses and he began shipping roses world-wide in the 1930’s.

Inspired by both her parents and particularly her grandmother who was a quintessential southern cook, Anna Katheryn founded Tuesday Takeout. Cars line up for her delectable dishes designed to be a taste of home, without the work.  She conceived the idea that enjoying a quality meal at home should be open to the busiest of folks.

Anna says, “Everything I do is from scratch and it’s something I would serve at home if you were my guest.”

We prepared Roasted Poblano Corn Pudding – a staple on her Fall menu.  Perfect as a side dish anytime, and particularly enjoyable for Texas holiday, it is a comforting conglomeration of flavors.  And did I mention your kitchen will smell wonderful?

Thank you Anna Katheryn!

Poblano Corn Pudding

Course Side Dish
Servings 8

Ingredients
  

  • 1 poblano chile roasted, peeled, seeded and diced
  • 3 cups corn kernels
  • 1 cup butter
  • 1/2 cup brown sugar packed
  • 1 1/3 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 1/3 tbsp red chile powder
  • 1 tbsp salt
  • 5 eggs separated
  • 1 cup milk
  • 2 cups unbleached flour

Instructions
 

  • Preheat oven to 350 degrees
  • Grease 8 individual serving ramekins
  • Combine chile and corn. Set aside.
  • Cream together butter, sugar, baking soda, baking powder, chile powder, and salt.
  • separate the eggs, placing the yolks and white in separate bowls. Beat the egg whites until stiff and set aside.
  • Whip egg yolks and add to creamed mixture. Add milk and flour alternately. With the mixer set on low speed, blend well. Place in large bowl and add chile and corn mixture.
  • Fold in beaten egg whites by hand.
  • Pour into prepared ramekins. Bake for approximately 30-40 minutes. Until wooden skewer comes out clean. Let cool before cutting around the edges with a sharp knife to help turn out of pan. Or serve in the ramekin.

Video

Notes

 

Texas Rose Festival

Everything’s Coming up Roses in Texas!

Born and raised or brand new, you know Texans love our festivals. Celebrating your home town is the only sentiment that even dares to gain on the general pride of being a Texan. At Texicureans, we love visiting local celebrations and finding the recipes that share their community roots. This month, we are introducing you to Anna Katheryn Schultz and the Texas Rose Festival.

You see, Anna’s great-grandfather helped found the Rose industry in Tyler, Texas and Anna’s mother planted the seeds of southern cooking in her heart. So let’s go to the “Rose Capital of America” and get you a homemade recipe from Anna’s Tuesday Takeout. You’ll be astounded by both.

Texas Rose Festival

Everything is bigger in Texas!  When it comes to the Texas Rose Festival – brilliant, awing, and just plain “over the top” are adjectives that dominate.

October 19th – 22nd.  celebrates the 90th Annual Texas Rose Festival with the theme – “The Story of Film”.  For more information on event dates and times, and to purchase Tickets, go to  www.texasrosefestival.com or call 903.566.7424

Tyler Texas, population approximately 100,000, is epicenter of East Texas medical, economic, educational, and justice systems.  But during the month of October, its title of “Rose Capital of America “prevails.  Home to the largest rose garden in the US, Tyler at one time raised 50% of the domestic roses.

So, of course a festival celebrating this beloved flower would ensue!  Begun in 1933, the festival has grown to a lively, well-orchestrated affair with many events.

I caught up with  Tom Brown, 2022 President of the TRF (Texas Rose Festival) for his unique perspective:  “The TRF began as a way of celebrating the “rose”, which is now the National flower – recognized under the Reagan Administration.  Events include the Coronation – a showcase of jaw-dropping costumes, a Queen’s Tea in the Tyler Rose Garden(the largest municipal rose garden in the US), Men’s luncheon, and a full throttle Rose parade.  Participants in the festival are primarily from Texas, but safe to say probably 20 or more states are represented each year.”

Tom adds, “The Texas Rose Festival gives back to the community in several ways, including providing several full year scholarships to deserving students at both Tyler Junior College, and the University of Texas at Tyler.  Also, the college participants serve all year in various capacities at area nonprofits, including The Food Bank.”

Most importantly,  “The TRF is about community and there is something for everyone,” emphasizes Tom. From my experience attending last year, I can safely say you will be flabbergasted at the pageantry!

Recipe – Roasted Poblano Corn Pudding

For our recipe this month, I spent a lovely afternoon with Tyler native daughter, Anna Katheryn Schultz.  A 5th generation Texan, her great-grandfather in the 1920’s was one of the founding members of the Rose industry in Tyler.  The sandy, acidic soil on their land was perfect for roses and he began shipping roses world-wide in the 1930’s.

Inspired by both her parents and particularly her grandmother who was a quintessential southern cook, Anna Katheryn founded Tuesday Takeout. Cars line up for her delectable dishes designed to be a taste of home, without the work.  She conceived the idea that enjoying a quality meal at home should be open to the busiest of folks.

Anna says, “Everything I do is from scratch and it’s something I would serve at home if you were my guest.”

We prepared Roasted Poblano Corn Pudding – a staple on her Fall menu.  Perfect as a side dish anytime, and particularly enjoyable for Texas holiday, it is a comforting conglomeration of flavors.  And did I mention your kitchen will smell wonderful?

Get the recipe here!

Watch the video here!

Stunning Salad

Colorful, easy, and with only three ingredients – this salad will stand the test of a shower, luncheon, or dinner party.  And its just an easy recipe for your home meals.

When my Mom was running the wedding shower/bridesmaid luncheon circuit with her friends, this salad was a mainstay.  It adds vibrant color to the serving table and your plates.  You wouldn’t think of grapes and cabbage going together, but the poppyseed dressing is the tie that binds.

So, next time you need to bring a salad to an event or gathering – you might choose this one.  Your friends will think you worked much harder than you actually did!

Here’s a hint – if you use a clear bowl, the colors will show through in technicolor!

Click here for the video:

Colorful 3 Ingredient Slaw

Sweet and Savory
2.89 from 142 votes
Course Salad
Cuisine American

Ingredients
  

  • 1 medium head red or green cabbage, shredded
  • 1 package green or red grapes, halved
  • 1 jar poppyseed dressing

Instructions
 

  • Toss all ingredients together thoroughly.
Keyword slaw, cabbage, grapes, poppyseed dressing

Roasted Corn Salad

It’s Hot!  But this is COOL!

Add Roasted Corn Salad as a side dish to anything – chicken, fish, or beef.  It’s also great for a quick lunch with a slice of luncheon meat.

You may hesitate starting up the grill, but here’s a hint – roast a dozen or so ears of corn, cut it off the Cobb and freeze extra for future use.  You can also throw your protein on the grill for a complete meal.

Roasted Summer Corn Salad

Light and refreshing
3.50 from 4 votes
Prep Time 10 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

  • 4 ears sweet corn
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped red onion
  • 1 cup cherry tomatoes, halved
  • 1/3 cup cilantro, chopped
  • 1/4 cup cotija cheese, grated

Dressing

  • 1/4 cup EVOO
  • 3 1/2 tbsp rice vinegar

Instructions
 

  • Heat grill. Place corn Cobbs directly on grill, turning as light  charring appears.  Keep turning until evenly, slightly charred. 
  • Turning Cobb on end, slice kernels off using a sharp knife. Place kernels in bowl. 
  • Add remaining ingredients.
  • Stir together  olive oil & rice vinegar. Pour over salad & mix thoroughly.
Keyword roasted corn, tomatoes, cojita cheese, cilantro

Beer Batter Halibut

“North to Alaska”

I can hear the 1960’s movie theme song setting the background for this iconic western.  Sam McCord along with George and Billy Pratt hear the call to adventure and cross the Yukon river in 1892 in search of gold below a mountain southeast of Nome.

In true romantic western fashion, George falls in love with a girl named Jenny and declares he would trade all the gold for a ring to place on sweet little Jenny’s hand and build for her a honeymoon cabin below that same mountain.

What does this have to do with Texas?

A newly married 5th generation Texan along with her Texan husband, Sommer (Seidel) and Brent Adcox heard the call to Homer, Alaska 12  years ago.  Brent, an Orthopedic Surgeon was recruited after medical school to practice in this beautiful town located on the Kenai Peninsula.

Sommer says of her time in Alaska as a Texan, “As a fifth generation Texas who is living in Alaska, our Texas heritage remains important to our family.  In an effort to keep our heritage alive, we often use food as a connection to our roots.  Brent takes every opportunity to smoke a brisket while I put on a pot of beans to share with our local friends. He enjoys teaching many of our Alaskan friends how to properly smoke a good brisket (which he makes with seasoning we import from Cooper’s BBQ).  I often invite others over for enchiladas or a good German Schnitzel and hot potato salad. We still enjoy food that has been provided by the land and we spend time as a family in the process of making sausage, chorizo and memories.  While we may live 4,000 miles from home, our hearts remain in Texas”

Known as the Halibut fishing capital of the world, Homer carries the motto “Where the land ends and the sea begins”.

Making a conscious decision to fully enjoy all the experiences Alaska has to offer, the Adcox family bought a fishing boat and learned the secrets of halibut fishing in Kachemak Bay.

My husband and I had the absolute pleasure of joining “Captain Sommer” on her boat for a day of Halibut fishing on the Kachemak Bay. We cruised the bay searching for the perfect fishing spot. Majestic glaciers framed our view while we watched otters swim and play on their backs.

I’d have to say that although I’m not really a fisherman, reeling in one of these large flat fish is a highlight of my life.  Sommer skillfully pulled the halibut into the boat, talking to it the whole time like a mom soothing her child.

Back at the Adcox kitchen, Sommer and Brent donned Oktoberfest aprons representative of their home towns – New Braunfels and Fredericksburg. We prepared halibut with the simple, yummy recipe Sommer and Brent have found to be tested and true.  You can also apply this recipe to Texas gulf or river fish.  After all, a Texas fish fry has been at the center of many a family and friend gathering.

So, here’s the secret straight from a transplanted Texan:

Beer Batter Halibut

Crisp and delicious
3.15 from 87 votes
Course Main Course
Cuisine American

Ingredients
  

  • Fresh halibut, diced into approximately 3 - 4 inch pieces
  • 1 package McCormick's Fish Beer Batter
  • Garlic salt to taste
  • Peanut oil

Cocktail Sauce

  • 1/2 cup ketchup
  • 1 tsp fresh squeezed lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp grated horseradish (add more for zing)

Instructions
 

  • Mix a packet of dry batter with enough water until slightly thinner than pancake batter.  
  • Dust Fish liberally with garlic salt before placing in the batter.  Add fish to batter and coat.
  • Place small batches in a pan of oil heated to 350 degrees and cook until light golden brown. Lean to the side of undercooking halibut as it will continue to cook after removing from oil.  Over-cooking will lead to dryness.  Keep an eye on the temp of oil while adding fish – if drops below 350 degrees, fish could end up soggy.   
  • Remove with a slotted spoon to paper towels.  Serve immediately with Cocktail sauce.

Cocktail Sauce

  • Mix all ingredients together and serve in a bowl.

Video

Keyword halibut, fried fish, beer batter

Easy Peach Cobbler

What tastes better in the summer than peach cobbler?  This recipe makes use of a couple hacks to simplify prep.

Hack #1: Buy H-E-B bag of frozen sliced peaches – a 5 pound bag is perfect for this recipe

Hack #2:  Use 1 sheet of frozen puff pastry, roll out on a silpat or parchment paper, and place on top of peaches

Add a scoop of vanilla ice cream (Blue Bell) for a cooling end to a summer meal.  You “may” have some left over!

 

 

 

 

 

 

Click below for a quick demonstration:

Easy Peach Cobbler

Frozen peaches and puff pastry are secrets
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/4 cup corn starch
  • 1/2 tsp ground cinnamon
  • 10 cups fresh sliced peaches or 1- 5 lb bag frozen sliced peaches
  • 1 tbsp balsamic vinegar
  • 2 tsp lemon juice
  • 2 tbsp vanilla
  • 1 tsp almond flavoring
  • 1 puffed pastry sheet, rolled out to pan size on parchment paper

Instructions
 

  • Preheat oven to 425 degrees.
  • Place puffed pastry on parchment paper and roll out to slightly larger than size of pan. (11’ x 15” for 10 servings)
  • Add all dry ingredients together, mix thoroughly and add to peaches
  • Add vinegar, lemon juice, vanilla and almond flavorings to peaches.  Mix thoroughly.
  • Pour into pan, spreading evenly
  • Top with puffed pastry sheet.
  • Brush egg white evenly across pastry and sprinkle on 1 - 2 TBSP sugar.
  • Bake for 30 minutes or until crust is brown.

Notes

To  prepare early:
3 -4 hours before baking, prepare peach mixture and place in fridge.  I keep my puffed pastry in the freezer, so remove and let defrost.  Roll out pastry right before ready to bake.  
You can easily half this recipe, but I like to have plenty remaining for leftovers:)
You can also use 2 pans if you don’t have a large enough glass pan. 
Keyword Peaches, cobbler, puff pastry, frozen peaches, easy desert,

Travelin’ Ranger Cookies

Whether you are headed on a day trip or for a few days – its nice to have a snack that’s healthy, satisfying, and just plain yummy.

I give you “Travelin’ Ranger Cookies”!  My mom always made these for our family trips, I made them for my family and now I pass this tradition on to you.

Chock full of oatmeal, crispy rice cereal and coconut, they will fill that hunger pain between meals.  You can make them ahead of your trip, freeze in an air-tight container, ready to pull out when you hit the road.

So, pick out one of our fabulous Texas State Parks, load up the fam, and pack these cookies – you’ll be glad you did!  Click below for video:

Travelin' Ranger Cookies

A healthy snack on the go
Course Snack
Cuisine American

Ingredients
  

  • 1 cup butter (or 1/2 cup butter + 1/2 cup shortening)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs (room temp)
  • 1 tbsp vanilla extract
  • 1 tsp almond flavoring
  • 2 cups unbleached flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups quick cooking oats
  • 2 cups crisp rice cereal
  • 1 cup unsweetened coconut

Instructions
 

  • Preheat oven to 350 degrees
  • n a mixing bowl, cream butter, shortening and sugars until light and fluffy - 5 - 7 minutes. 
  • Beat in eggs, vanilla, and almond flavoring
  • Combine flour, baking soda, baking powder and salt.  Gradually add to creamed mixture and mix well.
  • Stir in oats, rice cereal, and coconut.
  • Drop by rounded tablespoonfuls 2 inches apart onto parchment paper or ungreased baking sheets.  Bake until golden brown, 7-9 minutes.  Remove to a wire rack for cooling.  

Notes

These freeze great.  Put them in an air-tight container for a road trip snack.  
Keyword cookie, healthy cookie, oatmeal cookie, rice krispies

Secrets of Outdoor Photography in Texas 100 Year Old Parks System

100 Years of Texas State Parks

tips on capturing memories

We are celebrating the 100th Anniversary of our Texas State Parks!  Our family has so many memories of Guadalupe State Park, one of the 1980’s additions. Camping with friends, watching children splash in the shallow waters, and enjoying the night sky together around a campfire are etched in our memory.

In 1925, Governor Pat Neff described Texas State Parks as a place where people “might go and forget the anxiety and strife and vexation of life’s daily grind.” Still applicable today, we couldn’t agree more. You see, the Governor persuaded the Texas Legislature in 1923 to create the State Parks Board. The benefits of which have compounded over the years in both acreage and memories in the hearts of Texans.

History

With the availability of automobiles and a developing series of roads, the park system was originally seen as a series of roadside stops.  Although we still have some of the best roadside parks in the nation, the State Park system has far outreached this vision including historic sites and natural areas to serve millions of visitors every year.  Governor Neff would be proud.

Formation of the Civilian Conservation Corps (CCC) kick-started development for the Parks System.  Taking undeveloped land and building park’s infrastructure gave needed jobs during the depression years.  Palo Duro Canyon, Garner State Park, and Balmorhea directly benefited from this program.

Texas women kept the parks operating and open during WWII, setting the path for Texans to enjoy camping, hiking, and fishing after the soldiers came home.

The 1980’s saw its greatest expansion with the addition of over 30 parks.  A couple you may recognize are Big Bend Ranch and Enchanted Rock.

During this 100 year celebration, I encourage you to explore the Texas State Parks and Wildlife’s many locations.  You’ll see wildlife and native flora, discover Texas history, and most importantly “escape life’s daily grind” to create a memory.

In honor of the Texas State Parks, this month we aren’t giving you a traditional recipe, but rather a “recipe” for how to capture family memories.

Outdoor Photography Tutorial 

I recently returned to Guadalupe State Park with Callie Jacks, a friend who shared many of these experiences with our family.  It rang true that the laughter and happiness of vacations stay long in your memory!

Callie is a hobby photographer, trained in workshops in Big Bend and Southwest Craft Center and the experiences of many years of photographing friends and family. It is her joyful passion and she is sharing some tips you can use simply with your phone to capture those outdoor moments.

“Outdoor photography is an unpredictable and ever -changing space!  Working happily with whatever “cards you are dealt” is the key to capturing fun moments and memories”, shares Callie.

Here is Callie’s recipe for the three “L’s” of outdoor photography: Light, Level, Levity & Laughter

LIGHT: All the outdoor photos of me as a child scowling (so many!) were due to not being able to balance lighting! Our moms had us staring into the sun in mid-afternoon. (but I am very thankful they took photos!)
The optimum time for photos is usually an hour before sunset or an hour after sunrise. if those times aren’t convenient, and they rarely are for busy families, look for shady spots*
It is always helpful to have the sun at your back if possible. Or wait till the sun goes behind a cloud! Choose shade without speckled light- that tends to cast shadows.

Another tip: if it is too sunny, and the colors seem washed out, use your edit tools (built into your phone on your camera) to change the photo to a black and white shot. It is often dramatic and beautiful.

LEVEL: when photographing kids, it is key to position your body at their level somewhat – it usually makes for a more intimate and natural looking photo. and I get some great smiles from kids as they see the positions I have to get in…

LEVITY AND LAUGHTER: I love to capture kids at play. Be patient and wait for moments.  Often kids complain and don’t want to be in a photo because they have to stop their play and pose for you. That is so NOT fun!  There will always be time for “posed photos” later.

God has gifted children with joy and energy and movement. We took family friend, Sloane (5 yrs old), along to explore. Capturing life is more important than the perfect picture. But sometimes, magic can happen in the process. Skipping rocks, letting your bare feet hit the water and peeking inside the holes in the trees. Try using Callie’s tips to capture memories you will treasure.

When you do need that perfect photo, there are many talented professional photographers and I would encourage you to find one with a style compatible to yours. In the meantime, grab your iphone or camera and start photographing sweet moments with your family!

Go to www.texicureans.com to view a video about outdoor photography with Callie.

Callie also creates notecards from her photography.  You can find her on Facebook and Instagram @createdbycalliejo or email her at calliejo.jacks@gmail.com.