MTISR Our Table Cookbook - Volume 4

VOLUME IV

2026 MTSIR Cookbook

Food is an art - colorful expressive, and rooted in the moments we share. Our Table, Volume Four is a vibrant collection of recipes from the MTSIR family, blending cherished traditions with fresh creativity, from signature cocktails to memorable meals and sweet finishes.

Each recipe tells a story, offering a glimpse into the memories, celebrations and connections that bring us together. More than a collection of dishes, this cookbook reflects the people behind them and the joy found in gathering around the table.

We invite you to explore, create and share. Whether you try one recipe or many, may these pages inspire new traditions, meaningful moments and a continued love for food as a colorful expression of life.

Your MTSIR Friends

APPETIZeRS SIDE DISHeS

ENTReeS

desserts

cocktails

APPETIZeRS

QUESO BLANCO 4

FIRECRACKER MEATBALLS 5

JALAPEÑO PIE 7

CRABMEAT DIP 8

MEDITERRANEAN BAKED FETA 9

YOGURT & CUCUMBER DIP 10

QUESO BLANCO

ROBIN'S "LIFE IS TOO SHORT FOR BAD QUESO" DIP

2 lbs pan sausage

2 8 oz packages of cream cheese

11/2 10 oz cans of Rotel

Brown and drain the sausage.

Add the sausage, cream cheese, and Rotel to a double boiler (or microwave-safe bowl). Heat until the cream cheese is completely melted, stirring occasionally until everything is smooth, creamy and irresistible.

Serve warm and watch it disappear.

ROBIN CONNER

Pair with your favorite tortilla chips:

Julio’s Tortilla Chips

Restaurant-style tortilla chips

Thin and crispy white corn chips

Scoops (for the serious queso enthusiasts)

Blue corn tortilla chips

Hint of Lime tortilla chips for a little extra kick

Want to take it to the next level? Set out a few toppings and let everyone customize their bowl:

Diced red onions Fresh jalapeños

Pickled jalapeños Diced avocado

Chopped cilantro Pico de gallo

Green onions Crumbled bacon

Diced tomatoes Hot sauce

“ This queso is best enjoyed surrounded by family, friends, laughter and people who claim they're 'just having one bite.'”

FIRECRACKER MEATBALLS

MEATBALLS

13/4-2 pounds ground chicken (or turkey)

4 tsp minced garlic

11/2 tsp salt

1 tsp pepper

2 large eggs

1 cup Panko breadcrumbs

1/2 tsp paprika

1 tsp onion powder

Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.

In a saucepan, combine the ingredients of the firecracker sauce over medium-high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.

In a large bowl, combine the ground chicken, garlic, salt, pepper, eggs, Panko, paprika and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when the ingredients are combined when using hands. DO NOT OVER MIX, it will result in drier meatballs.

FIRECRACKER SAUCE

1/2 cup hot sauce (I recommend Franks)

1 cup light brown sugar

2 tbsp apple cider vinegar

1/4 tsp salt

1/4-1/2 tsp red pepper flakes (depending on spice preference)

Shape the meat mixture into balls, about 3 tablespoons of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. Be sure to space them out. Bake for 11-13 minutes or until the meatballs are completely cooked.

Using 2 tablespoons, dip each individual meatball into the sauce. Alternatively, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.

JALAPENO PIE

4-8 medium to large fresh jalapeños

1 cup chopped, cooked bacon

6 eggs, beaten

1½ lbs mild cheddar cheese shredded could substitute Longhorn cheddar or colby jack

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

Cut off stems and seed the jalapeños (the closer you cut them to the top, the spicier the jalapeño) then slice to yield ¾-1½ cups of sliced jalapeños.

Line the bottom of the greased glass baking dish with the sliced jalapeños.

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

Pour the beaten eggs evenly over the shredded cheese.

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

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

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

Remove from oven and allow to cool before cutting into bite-sized pieces.

CRABMEAT DIP

6 oz crabmeat

1/4 cup diced sweet onion

1/2 cup mayonnaise

3 oz cream cheese

1/2 tsp tabasco sauce (or more for preferred spice level)

1 tbsp lemon juice

Crackers for serving

Mix all ingredients.

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

Serve with crackers of choice.

MEDITERRANEAN BAKED FETA

3 tbsp olive oil

2 tbsp butter

1 small onion or shallot

3 cloves garlic

12 black olives, sliced

12 green olives

15 grape or cherry tomatoes

1 chunk of feta cheese

1 tbsp Herbes De Provence

Salt and pepper, to taste

Pita chips

Focaccia bread

Heat the olive oil and butter in a skillet over medium heat until the butter has melted. Add the thinly sliced onion or shallot and minced garlic. Stir to combine and cook until the onions are soft and translucent.

Add the halved tomatoes and olives. The herbs, salt and pepper may be added at any point. Continue cooking over medium heat, stirring occasionally, until the tomatoes begin to soften and everything is well combined. Remove from heat and set aside.

Preheat the oven to 350°F. If the block of feta is very thick, slice it in half horizontally and place the pieces side by side. Arrange the feta in an oven-safe glass baking dish. Spoon the warm vegetable mixture evenly over the feta.

Bake until the dish is bubbling and the feta is softened, about 30 minutes. I prefer using a pretty glass baking dish that can go straight from the oven to the table, making it easy to serve immediately.

Serve warm with pita chips or focaccia bread.

“ This is my go-to recipe to have on hand for unexpected guests. Simple yet impressive, it’s always a crowd-pleaser and pairs wonderfully with wine or champagne.”

YOGURT & CUCUMBER DIP

2 cups yogurt (unsweetened)

2-3 Persian cucumber

Nicely diced onions

Dried mint

Salt and pepper

Finely dice the cucumbers and onions, making sure the onions are nicely minced for a smoother texture. In a bowl, combine the cucumbers and onions with yogurt, then add dried mint, salt, and pepper to taste. Mix well until everything is evenly incorporated.

Optional: Ice

2 tbsp raisins

1/4 cup chopped walnuts

1 tbsp dried rose petals

For a refreshing touch, you can add a few ice cubes before serving. If you enjoy a hint of sweetness and crunch, consider mixing in raisins, chopped walnuts and rose petals for traditional aroma.

This dip is perfect served with bread as an appetizer, or as a refreshing accompaniment to cocktails or mocktails.

“ Yogurt (mast) has been a cornerstone of Iranian cuisine for thousands of years, dating back to early pastoral societies. Cucumbers (khiar) were also widely cultivated in the region. Combining the two was a natural, practical evolution. In traditional Persian food philosophy, dishes are often categorized as “hot” or “cold” (in temperament, not temperature). Yogurt and cucumber are both considered “cooling”, making this dish ideal for balancing richer, “warm” foods. Traditionally, some people tear or chop bread into the dip, mixing it together to create a simple, comforting light meal or snack.”

SIDE DISHeS

TWICE BAKED POTATO CASSEROLE 12

HEALTHY BANANA BREAD 13

AUBRIE'S NEIMAN MARCUS MASH POTATOES 14

SPINACH MADELINE 15

JALAPEÑO CORN 16

ROASTED CARROTS WITH FETA 17

CORN PUDDING 18

TWICE BAKED POTATO CASSEROLE

5 medium russet potatoes, baked and cooled (3-31/2 pounds of potatoes)

Salt and pepper

11/4 cups sour cream

1/2 cup milk

1/3 cup melted butter

2 cups grated sharp cheddar cheese

8 slices bacon, cooked and crumbled

Green onions

Preheat oven to 350°F.

Cut baked potatoes into 1 inch cubes. Place in a greased 13×9 inch baking dish. Sprinkle with salt and pepper.

In a small bowl, whisk together the sour cream and milk and pour over potatoes. Next, pour melted butter over, then top with grated cheese.

Cover with foil and bake for 25 minutes. Remove from oven and take off foil and sprinkle with crumbled bacon. Put back in the oven for 5 minutes.

Garnish with chopped green onions, if desired.

“ I brought this to the MTSIR Thanksgiving potluck lunch, and it disappeared faster than anyone could say, “Who made this?”

Some people never even saw it—they only knew it existed because people were looking for seconds. It was a total hit and several people hunted me down for the recipe. If you’re making this for a crowd, I think you should double it.”

HEALTHY BANANA BREAD

3 very ripe large bananas, mashed (about 11/3 cup mashed banana)

2 eggs, at room temperature (very important to be at room temp)

1/3 cup pure maple syrup (do not use honey)

½ cup plain or vanilla greek yogurt (whole milk or 2% is best)

1 tsp vanilla extract

1¾ cup whole wheat pastry flour or white whole wheat flour

1 tsp baking soda

½ tsp cinnamon

¼ tsp salt

6 tbsp butter, melted and cooled* (you can also use olive oil or melted and cooled coconut oil but I prefer butter)

Optional add-ins:

½ cup chopped walnuts or pecans

½ cup chocolate chips, dairy free if desired

Preheat oven to 350°F. Line a 81/2x41/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking.

In a large bowl, mix together the mashed banana, eggs, maple syrup, greek yogurt and vanilla extract to a bowl until well combined. (Or if you prefer, you can add all the wet ingredients to a blender to combine - I prefer to mix in a bowl.)

In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix!

Next, mix in the melted and cooled butter (or coconut oil). At this point you can fold in any of the following: ½ cup chopped walnuts or ½ cup chocolate chips (or both!).

Add banana bread batter into prepared pan. Optional but not required: split a banana down the middle vertically then add on top of the batter or just add banana slices on top, side by side. Bake for 50-60 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to finish cooling.

Once bread is cool, cut into 12 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.

“ Delicious healthy banana bread made with whole wheat flour, protein packed greek yogurt and naturally sweetened with pure maple syrup. Made in one bowl, easy to make and perfect for brunch or snacking. Everyone loves this healthy banana bread recipe because it can easily be made into muffins, too! If you’d like you can use this banana bread recipe and make muffins. Here’s how to do it: Spray a 12 cup muffin tin with nonstick cooking spray or use muffin liners. To be safe, I always spray the inside of the liners too. Prepare the batter as directed, then divide evenly between liners. Bake for 20-25 minutes at 350 °F or until a tester comes out clean.”

AUBRIE’S NEIMAN MARCUS MASH POTATOES

3 lbs Yukon Gold potatoes

½ cup salted butter

¾–1 cup warm heavy cream

½ cup sour cream

½–¾ tsp white pepper start light — it’s stronger than black pepper

½–1 tsp garlic salt, to taste

Optional: extra butter for serving

Peel and cube potatoes evenly. Place in cold water with a small pinch of salt (go light since you’re using salted butter + garlic salt).

Bring to a boil and cook 15–20 minutes until fork-tender.

Steam dry - drain completely and let them sit in the hot pot for 2–3 minutes to evaporate excess moisture. This makes them fluffy, not gummy.

Mash while hot using a ricer or masher.

Add the richness:

Stir in salted butter first so it melts fully into the potatoes.

Slowly add warm heavy cream until silky.

Fold in sour cream, white pepper and garlic salt.

Whip briefly (optional but recommended). Use a hand mixer for 20–30 seconds just until smooth and creamy. Don’t overmix.

Taste + Adjust: Add a splash more cream if you want looser, restaurant-style potatoes.

AUBRIE LAYNE

“ In a past life, I was a devoted fan of the Neiman Marcus restaurants — I even collected their cookbooks and nearly reached my goal of dining at all 50 NM cafés. I still love reminiscing about those days and my jet-setting career with the then up-and-coming beauty brand Laura Mercier. So honestly, it feels only natural that I’ve landed right where I am now… fully sipping the MTSIR Kool-Aid ?? aubrielayne.com ”

SPINACH MADELINE

2 10 oz packages of frozen chopped spinach

4 tbsp butter

2 tbsp flour

2 tbsp chopped onion

1/2 cup evaporated milk

1/2 cup vegetable liquor (saved liquid after cooking spinach)

1/2 tsp black pepper

3/4 tsp garlic salt

1/2 tsp salt

6 oz Mexican Velveeta cheese

1 tsp Worcestershire sauce

Buttered breadcrumbs

Cook spinach according to package directions; drain and reserve liquor.

Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth. Add onion and cook until soft.

Add liquids to the onion mixture slowly, stirring to avoid lumps. Cook until smooth and thick, stirring periodically.

Add seasonings and cheese that has been cut into small pieces to the onion mixture. Stir until melted.

Combine mixture with the cooked and drained spinach that has been squeezed of liquid.

Serve immediately or put into casserole. Top with buttered breadcrumbs if desired.

If reheating later, bake at 325°F for approximately 30 minutes.

Note: If preferred, regular Velveeta or garlic cheese may be substituted for flavor varieties. This dish also freezes well! Just thaw and reheat as instructed above.

“ This recipe is a family favorite! My mother-in-law introduced this delicious side dish to us many years ago when it appeared in the 1992 Galveston Ronald McDonald House Cookbook, for which she was the Chairman. Since then, I can’t think of a holiday that this yummy dish wasn’t on our table.....it makes an appearance for sure at Easter, Thanksgiving and Christmas! We hope you enjoy it as much as our family does!”

JALAPENO CORN

5-6 cans of shoepeg corn

8 oz cream cheese

3 oz cream cheese

3/4 cup half and half

1/2 stick of butter

2-4 jalapeño peppers from jar

Salt and pepper to season

Bread crumbs

On stove in large pot, combine cream cheese and butter and cook over low heat until it is in pudding consistency.

In a separate bowl, combine drained cans of corn and season with salt and pepper.

Deseed and chop 2-4 jalapeno peppers and add to corn mixture.

Add 2 tablespoons of jalapeno juice from the jar to the cream cheese mixture. Note: More jalapeños peppers and juice added, the spicier the side dish will be.

Add cream cheese mixture to the corn and spread evenly into an oval baking dish.

Cover with bread crumbs.

Cook at 350°F for 30 minutes or until mixture is bubbly.

“ In our family, no holiday or celebration felt complete until Mom brought out her famous corn dish. It was the kind of side that disappeared almost instantly—so beloved that someone always warned, “Get some now before it’s gone!” Mom loved making it just as much as we loved eating it. She cooked with everyone in mind, adjusting the jalapeños for the spicesensitive among us. For the jalapeño-averse among us (yes—me), she would adjust the heat without hesitation, proving that her love went right into the recipe along with the butter and the corn. That little act of care made the dish feel even more special. Over the years, this simple corn became a symbol of our gatherings—comforting, familiar and full of Mom’s love. Adding it to my MTSIR family cookbook keeps her delicious tradition at the table for all of us to enjoy.”

JENNIFER

PRICE BATES

ROASTED CARROTS WITH FETA

1½ lbs carrots (about 8 large carrots)

2 tbsp extra-virgin olive oil

2 tbsp pure honey

1 tsp water

1 clove garlic minced

2 tbsp fresh dill

½ cup feta cheese

Salt and pepper, to taste

Preheat the oven to 425°F.

Wash and peel the carrots.

If your carrots are large, cut them in half lengthwise.

Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet.

In a small bowl, whisk together the olive oil, honey, water, garlic, salt and pepper and pour on top of the carrots.

Bake for 20-25 minutes, stirring halfway through.

Remove the carrots from the oven and top with the crumbled feta and fresh dill.

Serve immediately.

CORN PUDDING

1 12 oz can whole kernel corn, drained

2 15 oz cans cream style corn

5 lightly beaten eggs

1/2 cup sugar

4 tbsp cornstarch

11/2 tsp seasoned salt

1/2 tsp dry mustard

1 tsp instant minced onion

1/2 cup milk

1/2 cup melted butter

Combine corn and eggs.

Add mixture of sugar, cornstarch, seasoned salt, dry mustard and instant minced onion.

Stir in milk and butter.

Pour into greased 3 quart casserole.

Bake in 400°F oven for 1 hour.

“ This recipe is very, very easy and very delicious. It’s been a Thanksgiving side dish for many years. Now, it appears throughout the year, on family request lists. The recipe can be doubled. When doubled, I put a pan underneath for ease in and out of oven. ENJOY!!”

ENTReeS

PHIL'S ENCHILADAS 21

YES, THIS CHILI HAS BEANS 23

GRANDMA'S CHICKEN SOUP 25

CHICKEN & RICE WITH CARROT 26

STEAK AU POIVRE 27

LINGUINE WITH SHRIMP SCAMPI 29

CHICKEN PARMESAN 31

CHICKEN PICCATA 32

GRILLED SHRIMP BOWL 33 QUICK CHICKEN AND SAUSAGE GUMBO 35

PHIL’S ENCHILADAS

CHICKEN & BLACK BEAN ENCHILADAS

1 rotisserie chicken, shredded (about 3–4 cups)

2 packages of shredded cheese (cheddar, Monterey Jack or blend)

1 16 oz can black beans, drained and rinsed

2 16 oz cans enchilada sauce

8–10 tortillas (flour or corn)

Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.

Prepare Tortillas

Heat a skillet over medium heat and lightly brown each tortilla (about 10–15 seconds per side). Remove and set aside.

Assemble Filling

In a large bowl, combine shredded chicken, black beans and a package of the shredded cheese.

Build Enchiladas

Brush one side of each tortilla lightly with enchilada sauce.

Place a portion of the chicken mixture in the center.

Put 2 tablesoons of enchilada sauce over the mixture

Roll tightly and place seam-side down in the baking dish.

Sprinkle remaining shredded cheese over the top.

Pour remaining enchilada sauce evenly over the enchiladas.

Bake uncovered for 20 minutes, or until cheese is melted and bubbly.

Let cool for 5 minutes before serving.

Optional Garnishes: sour cream, fresh cilantro, diced avocado, sliced jalapeños

YES, THIS CHILI HAS BEANS

INSTAPOT

1½ pounds ground beef (if you can find chili grind, even better)

6 strips bacon, good quality, chopped (sometimes i use the whole package, becasue why not)

1 15 oz can kidney beans, drained

1 15 oz can pinto beans, drained

1 15 oz can black beans, drained

1 15 oz can fire-roasted diced tomatoes, with juice

1 6 oz can tomato paste

1 red onion, chopped

1 red bell pepper, seeded and chopped

1 jalapeño, seeded and minced (optional)

2 cups beef stock

1 tbsp dried oregano

2 tsp ground cumin

2 tsp kosher salt

1 tsp ground black pepper

1 tsp smoked paprika

2 tbsp chili powder

1 tbsp Worcestershire sauce

1 tbsp garlic, minced

For Garnish Sour cream Cilantro

Cheese, shredded Lime, fresh (optional)

Turn your instant pot to sauté and add the bacon.

Cook until crisp, stirring often to cook evenly.

Remove the bacon to a paper towel-lined plate.

Add the onions and peppers and cook until tender.

Add the meat and cook until browned.

You can drain off any excess grease if you would like. Just tilt the pot and use a large spoon. I prefer to leave it; fat is flavor.

Add all of the remaining ingredients, except the beef stock. Put in 3/4 of the bacon we browned earlier. As the ground beef cooks, I stir in the spices and let everything simmer together for a few minutes so the meat picks up all that flavor before adding the beef stock.

Turn the instant pot to chili (if you don’t have a “chili” setting, use the “manual” setting) and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes; if you are in a hurry you can quick-vent.

Serve with limes, sour cream, cheese and a little bacon!

“ I make this Instant Pot chili because it started as a total accident—in the best way. I had just bought my Instant Pot, and honestly, it was sitting on my counter looking a little intimidating. I had no idea what I was supposed to make first, so I did what anyone would do: I searched for something simple and comforting. Chili felt like a safe place to start. I came across this recipe on a whim, not expecting much beyond “good enough for a first try.” But from the very first time I made it, I was hooked. It was incredibly easy, didn’t require a ton of prep, and somehow tasted like it had been simmering all day. That was the moment the Instant Pot finally clicked for me. Now this chili has become my go-to—something I make when I want a no-stress meal that still feels homemade and satisfying. It reminds me that sometimes the best recipes aren’t planned; they’re discovered when you’re just trying something new and end up finding a favorite. I love to make Frito Pies with this.”

GRANDMA’S CHICKEN SOUP

31/2 pounds of chicken with bones in and skin on 8 cups of water

5 stalks of celery with leaves, cut up

1 medium turnip, cut up

1 medium onion, cut up

1 parsnip, cut up

5 carrots, cut up or 1 bag of mini carrots

5 large cloves of garlic

1 bunch of parsley, tied with cooking string

Salt and pepper, to taste

Place chicken in a large pot. Then submerge it in water. Bring the chicken and water to a boil.

As you begin to see brown froth, skim it off and discard.

Then start adding all of the ingredients.

Once everything is in the pot bring the temperature down and simmer for 3-4 hours.

Add salt and pepper to taste. Once everything is soft and thoroughly cooked turn the burner off and let it cool.

For best results remove the chicken, debone, remove all skin and bones from the soup.

Strain the soup to make sure all of the bones are gone.

Shred chicken and put it back into the soup.

“ This soup recipe has been passed down for many generations. It is not only presented on special holidays but it has become the liquid gold medicine for anyone who is not feeling well.”

CHICKEN & RICE WITH CARROT

1 lb chicken breast or chicken thighs (boneless, skinless)

1 chopped onion

3 cups of Jasmine rice

1 cup shredded carrots

2 tbsp brewed saffron

Salt and pepper

Turmeric

Heat oil in a pan, saute chopped onion until golden. Add turmeric, salt and pepper. Add chicken and sear both sides. Pour in water, cover and simmer for 30 minutes until fully cooked. Shred or keep the chicken whole.

Rinse rice until water runs clear. Soak in salted water for 30 minutes (optional but ideal). Boil the rice with water, add a tablespoon of oil and cook it for 7-10 minutes until slightly tender (don’t over-cook it!). Drain and set aside.

In a pan, saute sliced onion in oil and let it cook on a low heat until soft. Add carrots and cook until tender. Stir in sugar (optional) and add barberries, cook for 2-3 minutes.

Optional:

1/2 cup barbberries

1 tbsp sugar

Slivered almonds

In a pot, add a little oil with a few drops of saffron mixture and optionally make tahdig (crispy bottom). Layer rice, chicken and carrot mixture evenly, and add saffron water on top of all. Cover with a lid and steam on low heat for 30-40 minutes.

Pro tip: Don’t overcook the rice before steaming - it should still hae a bite. Garnish with nuts or extra saffron rice for a rich taste.

Enjoy!

“ Some of the best meals in our home start with my son Ethan in the kitchen. He’s seventeen and completely fearless when it comes to cooking, which I think comes from growing up around several close friends of ours who are incredible chefs. Ethan has picked up techniques and flavors from watching them over the years, and now he loves experimenting with dishes of his own. He even shares some of them on TikTok at @es.cooks (EScooks). This steak au poivre has become one of our favorites when we want something that feels a little special but is still simple enough for a weeknight. The pepper crust, the rich cognac cream sauce, and a perfectly seared steak make it feel like something you would order at a great restaurant. In our house, Ethan insists on using Honest Graze beef (www.HonestGraze.com), which comes from our family ranch and has become the foundation for many of our favorite meals. The quality of the beef really shines in a recipe like this where the ingredients are simple and every flavor matters. This dish always reminds me of evenings when Ethan is cooking, music is playing in the background, and our kitchen fills with that incredible aroma of steak and cream sauce. It’s one of those meals that brings everyone to the table a little faster !!”

STEAK AU POIVRE

THE STEAK MY SON COOKS BEST

2 New York strip steaks (about 12 oz each)

2 tsp rock salt

3 tbsp black peppercorns, crushed

2 tbsp butter or olive oil

1 medium shallot, minced

1/3 cup cognac

1 cup heavy cream

1 tbsp cold unsalted butter

Green peppercorns (optional)

Optional finishing seasoning:

A pinch of Creole or Old Bay seasoning

A little lemon pepper

Bring the steaks to room temperature by removing them from the refrigerator about 1 hour before cooking.

Prepare the seasoning. Crush the peppercorns, pat the steaks dry and season generously with the rock salt. Press both sides of each steak firmly into the crushed peppercorns so they form a crust.

Sear the steaks. Heat a cast iron or stainless pan over medium heat until very hot. A small splash of water should bead up and move across the pan. Add the butter or olive oil. Place the steaks in the pan and cook without moving them for about 3½–4 minutes.

Flip and finish cooking. Turn the steaks and cook another 3½–4 minutes. If the steaks are thick, transfer the pan to a 350°F oven until the internal temperature reaches about 120–125°F for medium-rare. Remove the steaks and rest them on a cutting board loosely covered with foil.

Make the sauce. Pour off excess fat from the pan, leaving the flavorful bits behind. Add the minced shallot and a pinch of salt and cook for 2–3 minutes until softened.

Add the cognac. Remove the pan briefly from the heat, pour in the cognac, then return the pan to medium-low heat. Let it simmer for about 2 minutes while scraping up the browned bits from the pan.

Add the cream. Stir in the heavy cream and allow the sauce to gently simmer until it thickens enough to coat the back of a spoon.

Finish the sauce. Stir in the green peppercorns if using. Add a small pinch of Creole or Old Bay seasoning and a touch of lemon pepper for extra depth. Whisk in the cold butter until the sauce is smooth and glossy.

Serve. Slice or plate the steaks, spoon the cognac cream sauce over the top, finish with a light sprinkle of rock salt, and serve immediately.

LINGUINE WITH SHRIMP SCAMPI

Vegetable oil

Kosher salt

1½ pounds linguine

6 tbsp (¾ stick) unsalted butter

5 tbsp good olive oil

3 tbsp minced garlic (9 cloves)

2 pounds large shrimp (about 32 shrimp), peeled and deveined

½ tsp freshly ground black pepper

¾ cup chopped fresh parsley

Grated zest of 1 lemon

½ cup freshly squeezed lemon juice (4 lemons)

½ lemon, thinly sliced in half-rounds

¼ tsp hot red pepper flakes

Bring a large pot of water to a boil.

Add a drizzle of oil and 1 tablespoon of salt to the water.

Add the linguine and cook for 7–10 minutes (or according to package directions).

While the pasta cooks, heat a large (12-inch) heavy-bottomed pan over medium-low heat.

Add the butter and olive oil and let them melt.

Add the garlic and sauté for 1 minute (be careful not to burn it).

Add the shrimp, 1 tablespoon of salt and pepper.

Sauté for about 5 minutes, stirring often until the shrimp turn pink.

Remove the pan from heat.

Add the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.

Toss everything together.

Once the pasta is done, drain it.

Return the linguine to the pot.

Add the shrimp and sauce to the pasta.

Toss well to combine.

Serve immediately.

CHICKEN PARMESAN

IN 30 MINUTES OR LESS!

Chicken breasts

Panko

Large can of Italian crushed tomatoes

Drizzle of olive oil

Italian spice blend

Fresh garlic

Mushrooms (optional)

Fresh mozzarella cheese hand grated

Linguine or pasta of your choice

Preheat oven or air fryer.

Butterfly the chicken breasts and shake them to cover in Panko and bake or air fry until done.

Put the crushed tomatoes and olive oil in a sauce pan and add Italian spices, crush the garlic and add sliced mushrooms (optional).

Cook for 20 minutes.

Grate the mozzarella and set aside.

Boil and drain your pasta and drizzle a small amount of olive oil and set aside and keep warm

Place your cooked chicken on a serving platter, ladle tomato sauce over chicken and add grated cheese to top.

Place pasta in a bowl and pour remaining sauce over, adding some grated fresh parmesan and garnish both with fresh Italian parsley.

SERVE!

PEGGIE PENTECOST

“ This is the perfect recipe for a heart-warming meal that satisfies the soul but can be prepared in a very short amount of time! Pair this with a nice bottle of Barolo and a crisp Caesar salad and fresh garlic bread for a complete 3-course meal sure to impress!!”

CHICKEN PICCATA

2 large chicken breasts

Salt and pepper, to taste

1/4 tsp garlic powder

Flour, for dredging

4 tbsp butter divided

1 tbsp olive oil

1/4 cup chicken broth or dry white wine

1 tbsp lemon juice + zest of 1 lemon

1 tbsp brined capers, drained

1/2 cup heavy whipping cream

Optional Garnish:

Chopped parsley

Freshly grated parmesan cheese

LUCILLE FENDLEY

Slice the chicken breasts lengthwise (I butterfly, then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt and pepper and sprinkle with garlic powder. Coat the chicken in flour.

Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.

Once the pan is hot, cook the chicken pieces for about 4–5 minutes per side until golden. Transfer the chicken to a plate.

Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter and capers to the skillet. Scrape up any browned bits.

Stir in the cream and return the pan to the heat. Once it’s bubbling again, add the chicken back into the pan.

If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.

Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it’s bubbling furiously). If the sauce thickens too much, add more broth.

Garnish with freshly chopped parsley and/or parmesan cheese if desired.

GRILLED SHRIMP BOWL

WITH AVOCADO, CORN SALSA & CREAM

FOR THE SHRIMP

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

1 tsp paprika

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper (optional)

FOR THE CORN SALSA

1 cup frozen corn, thawed

1/2 cup diced red onion

1/4 cup chopped cilantro

1 jalapeño, seeded and minced (optional)

1 lime, juiced

Salt, to taste

Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper and cayenne pepper (if using). Toss to coat.

Make the Corn Salsa: Combine corn, red onion, jalapeño (if using), cilantro, lime juice and salt in a bowl. Mix gently and set aside.

Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.

FOR THE CREAMY SAUCE

1/2 cup mayonnaise

1/4 cup sour cream

1 tbsp chopped cilantro

1 tbsp lemon juice

1 clove garlic, minced

1/4 tsp salt

1/4 tsp black pepper

FOR THE BOWL

1 avocado, sliced

Sesame seeds, for garnish

Chopped green onions, for garnish

Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt and pepper.

Assemble the Bowls: Divide cooked rice between bowls. Top with grilled shrimp, corn salsa, avocado slices, and drizzle with Creamy Sauce. Garnish with sesame seeds and chopped green onions.

Enjoy!

QUICK CHICKEN AND SAUSAGE GUMBO

3 tbsp avocado oil 1/3 cup flour

1 red bell pepper, seeded and chopped

1 medium onion, chopped

1 jalapeño, seeded and chopped

2 cups chicken stock

4 garlic cloves, chopped

1 tsp dried oregano

1 can stewed tomatoes (crush large chunks with your hands)

1 10 oz package frozen okra

8 oz (precooked) smoked sausage, sliced 1/4 inch thick

1 rotisserie chicken, meat shredded (about 3 cups) (can omit dark meat)

In a Dutch oven, heat oil over medium. Add flour and cook, whisking constantly, until pale golden, 5 to 7 minutes (longer for darker colored gumbo). Stir in bell pepper, onion, jalapeno, garlic and oregano and season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10-12 minutes.

Add 2 cups of water, chicken stock and stewed tomatoes. Add okra and sausage and bring to a boil. Stir in shredded chicken and warm through, 1 to 2 minutes. Taste and adjust seasonings.

BLAKE’S BEAUMONT CHILI

2 lbs venison, finely diced (we use half venison, half ground chuck or 2 lbs ground turkey)

1 tbsp bacon drippings

2 tbsp chili powder

1 tsp sage

½ tsp pepper

1 tsp salt

1 tsp cumin

2 onions, diced

2 cloves garlic, diced

2 15 oz cans El Pato Spanish style tomato sauce (option to use 1 can sauce, 1 can diced tomatoes)

2 cups water

1 23 oz can ranch style beans

Serve chili with the following options:

Shredded lettuce

Shredded cheddar cheese

Fritos

Diced onion

Chili powder

Beans

Rice

Guacamole

Chives

Hot sauce

Saltine crackers

Tamales

Fresh chopped jalapeños

Brown meat in bacon drippings, add chili powder, sage, pepper, salt, cumin, onion and garlic.

Stir in tomato sauce, water and beans. Simmer for 1 hour.

RHETT ROSS

“ Growing up in New Orleans, Mondays meant one thing—red beans simmering away all day long. It was a ritual. My mom would have them on the stove for hours, filling the house with that unmistakable, comforting smell that you could feel before you even walked in the door. As the years went on, I carried that tradition into my own home. I started the same way she did—low and slow on the stovetop—but let’s be honest, babysitting a pot of beans all day isn’t exactly easy with little kids running around. Enter the crock pot… convenient, yes—but something was missing. The flavor just didn’t hit the same. Then a few years ago, my brother Ryan casually changed everything. He told me he cooks his beans in the oven. I was skeptical—but one bite, and I was sold. This is his recipe—refined over time and now a staple in our house. The oven gives the beans a deeper, richer flavor, the bacon brings that smoky, savory goodness (because… bacon), and the final touch of butter melts in to create the most velvety, creamy finish. It’s comfort food with a little upgrade—but still rooted in the same Monday tradition I grew up loving. And around here… we’re still keeping that tradition alive.”

RHETT’S NOLA STYLE RED BEANS & RICE

1 lb dried red kidney beans (preferably Camellia, found at HEB)

6 slices bacon

1 large onion, diced

4 stalks celery, diced

1 green bell pepper, diced

3 garlic cloves, minced

1 lb ham, cubed (or 1 ham steak, cubed)

1 lb sausage (andouille or garlic), sliced

2 quarts chicken broth

THE NIGHT BEFORE

Place the red beans in a large pot and cover with water. Let soak overnight.

THE NEXT DAY

Drain and rinse the beans in a colander. Set aside.

Preheat oven to 250°F and adjust racks to the bottom to fit your Dutch oven.

In a large oven-safe Dutch oven, cook 6 slices of bacon until crisp. Remove and drain on paper towels. Set aside in the fridge for later. Leave the bacon grease in the pot.

Add the ham and sausage slices to the bacon grease and sauté until the sausage has a slight sear. Remove, place on a paper towel and set aside.

In the same pot, sauté onion, celery, bell pepper and garlic until tender.

BUILD THE POT

Add the soaked beans to the pot. Pour in chicken broth until the beans are just covered. Return the sausage and ham to the pot and stir.

3 bay leaves

1 stick butter

½ bunch fresh parsley, chopped

Salt and pepper, to taste

Cajun seasoning (Slap Ya Mama or Tony Chachere’s)

Hot sauce (like Tabasco)

Cayenne pepper, to taste

Basmati or jasmine rice, for serving

Season with: salt, pepper, Cajun seasoning and bay leaves

Bake low and slow. Cover and place in the oven for 6 hours.

Stir every hour. Add more broth if needed.

Beans should eventually be creamy—not soupy, not dry or they will burn.

FINAL TOUCH - THE MAGIC PART

At 5½ hours, stir in: Crumbled bacon and 1 stick of butter

Return to the oven for the final 30 minutes.

Finish: Remove bay leaves and stir. Chop fresh parsley.

Cook the rice according to package directions.

To Serve: Spoon rice into a bowl, top with red beans and sprinkle with parsley.

Finish with: Hot sauce

Cayenne, to taste

Extra salt and pepper if needed

THAI PANANG CURRY

WITH COCONUT CREAM

PANANG CURRY PASTE

8–10 dried red chilies

2 tbsp lemongrass (finely chopped)

2 tbsp shallots

1 tbsp garlic (3–4 cloves)

2 tsp galangal (substitute: ginger)

1 tsp kaffir lime peel (substitute: 1 tsp lime zest)

1 tsp coriander seed

½ tsp cumin

½ tsp pepper

1 tsp shrimp paste (substitute: 1–2 tsp fish sauce or a little miso)

½ tsp salt

CHILIES

Soak in warm water for 10–15 minutes until soft. Cut them open and remove seeds. Leave a few if you want more heat.

Toast coriander and cumin in a dry pan for 30–60 seconds until fragrant.

Finely chop lemongrass, shallots, garlic and galangal.

Add chilies, spices and all ingredients into a food processor or mortar and pestle.

Blend until thick and slightly coarse.

Add a small splash of water only if needed to keep it moving.

Final texture check: should be thick, not watery, not perfectly smooth.

MAKES 3–4 TBSP PASTE

PANANG CURRY

1 lb chicken (substitue: beef or pork), sliced thin

4 tbsp Panang curry paste

11/4 cup full-fat coconut milk

½ cup with coconut cream

1½ tbsp fish sauce

1 tbsp brown sugar

Start with the coconut cream.

Add the ½ cup coconut cream to a pan over medium heat.

Cook until it thickens and you start to see slight oil separation.

Add 3–4 tablespoon curry paste.

Stir and cook 1–2 minutes until very fragrant and slightly darker.

Add 1 pound thin-sliced chicken (or beef/pork).

Stir to fully coat in the paste and cook 2–3 minutes.

Pour in the 1¼ cup coconut milk.

Stir and bring to a gentle simmer.

JASMINE RICE

1 cup jasmine rice

1¼ cups water

Rinse rice under cold water until it runs mostly clear.

Combine rice and water in a pot.

Bring to a boil.

Cover and reduce heat to low.

Cook for 15 minutes.

Turn off heat and let sit (covered) for 10 minutes.

Fluff with a fork and serve.

4 kaffir lime leaves

Substitute: ½–1 tsp lime zest or zest + 1 bay leaf

1 small red bell pepper

1½ tsp lime juice

Fresh Thai basil (optional)

Season the curry

Add 1–2 tablespoon fish sauce.

Add 1 tablespoon brown sugar.

Add kaffir lime leaves (or substitute).

Optional add-ins

Add sliced red bell pepper and simmer gently.

Cook 8–12 minutes until meat is done and sauce thickens.

Keep it at a gentle simmer (not boiling hard).

Finish the dish

Add 1–2 teaspoon lime juice.

Add whole Thai basil leaves if using (let heat wilt it for ±30–60 seconds).

Final taste adjustment

Needs salt → add fish sauce.

Too rich → add a little more lime juice.

Needs balance → small pinch of sugar.

MATTHEW EASTES

“

My wife is half Thai, so we’ve always loved cooking Thai food at home. This dish has become one we enjoy making together, and my brother-in-law helped bring it together with his artistic touch!!”

DESSERTS

SIGNATURE SWEET CREAM PIE 42

CHOCOLATE TOFFEE CRACK 43

LEMON BARS 44

AMARETTO GELATO 45

GRANDMA'S APPLE CRISP 47

CHOCOLATE LAYER DESSERT 48

PK'S DA BOMB BANANA BREAD 49

CHOCOLATE CHIP PUDDING COOKIES 50

SIGNATURE SWEET CREAM PIE

8 oz cream cheese, softened

8 oz Cool Whip

1 cup sugar

Graham cracker crust - store bought or homemade

If homemade:

11/4 cup graham cracker crumbs

1/4 cup sugar

5 tbsp melted butter

So simple!

Let cream cheese sit out to soften.

Use handmixer to mix cream cheese, Cool Whip and 1 cup sugar.

Pour into graham cracker crust.

Chill.

Enjoy plain or top with pie filling (strawberry, blueberry, etc..), fresh berries, caramel and nuts... or whatever you choose!

*If making your own graham cracker crust, mix together graham cracker crumbs, sugar, butter and form to pie pan.

“ My mother, Suzanne, picked up this recipe from a dear friend in Louisiana many years ago & it’s been a consistent family go-to ever since because it is so quick & simple to make! We like it better than cheesecake! Top with whatever you choose...we normally use strawberry or blueberry pie filling. Delicious plain too!

CHOCOLATE TOFFEE CRACK

12–13 graham crackers

1½ sticks unsalted butter

½ cup packed light brown sugar

1/8 tsp salt

1½ cups chocolate chips (9 oz)

*I like to mix a combination of semi sweet and dark

1 cup finely chopped pecans

Preheat oven to 375°F.

Line a 10x15 pan with foil (with foil overlay at each end).

Melt butter in heavy saucepan.

Add brown sugar and salt - whisk until smooth and well combined, about 1 minute.

Pour over crackers, spreading evenly and bake until golden brown and bubbly (approx. 10 minutes).

Scatter chocolate chips over crackers.

Bake another minute or so and spread with spatula.

Sprinkle with pecans and let sit 30 minutes.

Put into freezer until chocolate is firm (approx. 10 minutes).

Break into pieces & ENJOY!

*Best if kept in the freezer or refrigerator.

“ This is a crowd pleaser for every occasion but beware..... it is highly addictive!!”

Buttery shortbread crust with a bright, tangy lemon filling. Makes 12 bars.

Preparation: Heat oven to 350°F and line a 9x13 baking dish with parchment paper.

Mix Dry Ingredients: Whisk together 21/2 cups of all-purpose flour with the powdered sugar and salt.

Add Wet Ingredients: Pour in the melted butter and stir until combined. Stir in the vanilla.

Prepare and Bake the Crust: Spread the dough mixture into your lined pan and press down into a flat layer. Bake at 350°F for 20 minutes or until a light golden brown.

LEMON BARS

3 cups all-purpose flour, divided 21/2 cups for the crust and 1/2 cup for filling

2/3 cups powdered sugar

½ tsp salt

12 tbsp unsalted butter, melted

1 tsp vanilla extract

4 lemons, zested

3 cups granulated sugar

8 large eggs, at room temperature

1 cup of freshly squeezed lemon juice

2 tbsp powdered sugar, for dusting

While the crust is baking, infuse the sugar with the lemon zest. Add sugar and lemon zest to a food processor and pulse until fully incorporated.

Combine the Dry Filling Ingredients: Add the sugar and remaining 1/2 cup of flour to a large bowl and mix well.

Add the Wet Filling Ingredients: Pour in the lemon juice and add the eggs. Mix until completely combined.

Bake the Filling: Pour the filling onto the warm crust. Bake for another 25 minutes.

Remove from oven and allow to cool on the counter for one hour, then refrigerate for at least 2 hours.

Dust with powdered sugar and cut into bars.

ENJOY!

MARWAH FAWCETT

AMARETTO GELATO

2 cups whole milk

1 cup heavy cream

¾ cup granulated sugar

4 large egg yolks

1 vanilla bean (or 2 tsp vanilla extract)

2–3 tbsp Amaretto liqueur, adjust to taste

Pinch of salt

Garnish:

1/2 shot of Amaretto

Pecans

Strawberries

INFUSE VANILLA

Heat milk, cream and vanilla bean (split with seeds scraped in) in a saucepan. Bring to a light simmer (do not boil). Remove from heat and let steep for 10 minutes.

MAKE CUSTARD

In a bowl, whisk egg yolks and sugar until pale and thick. Slowly whisk in warm milk mixture to temper eggs. Return mixture to saucepan.

COOK

Cook on low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not boil.

STRAIN AND COOL

Remove vanilla pod and strain into a clean bowl. Stir in salt (and vanilla extract if using).

Chill in refrigerator at least 4 hours (or overnight).

ADD AMARETTO

Stir in 2–3 tablespoons Amaretto once fully chilled.

FREEZE

Pour into a shallow dish or loaf pan.

Freeze, stirring every 30–45 minutes for 3–4 hours. Scrape frozen edges into center. Whisk or stir to break up ice crystals. Repeat 4–6 times.

FINAL FREEZE

Freeze 2–3 more hours until firm and scoopable.

GARNISH AND SERVE

2 scoops into bowl then top with 1/2 shot of Amaretto, pecans and sliced strawberries.

GRANDMA’S APPLE CRISP

5–8 Granny Smith apples, peeled and sliced (or chopped)

Sugar, to taste (for apples)

Cinnamon, to taste (for apples)

Crumble Topping

1 cup butter, melted ¾ cup flour

1 cup sugar

1 tsp cinnamon

Preheat oven to 375°F.

Place apples in a baking dish. Toss with sugar and cinnamon until well coated. Set aside.

In a separate bowl, combine melted butter, flour, sugar and cinnamon. Mix until crumbly.

Evenly pat the crumble mixture over the apples.

Bake for 45–60 minutes, until the top is golden brown and the apples are bubbly.

To Serve:

Serve warm with vanilla ice cream or whipped cream.

Tip: I like to do 11/2 times of the crumble mixture

CHOCOLATE LAYER DESSERT

1/2 cup margarine

1 cup flour

1/2 cup chopped pecans

8 oz cream cheese (soft)

1 cup powdered sugar

1 cup whipped topping

3 oz package vanilla instant pudding

3 oz package chocolate instant pudding

21/2 cups milk

Mix margarine, flour and pecans and pat in the bottom of a 9x13 inch pan.

Bake at 350°F for 20 minutes. Cool.

Beat the cream cheese, powdered sugar and spread on crust.

Mix puddings and milk. Layer on top the cream cheese mixture.

Cover with whipped cream topping and refrigerate for 4 hours or more.

*Always use instant pudding.

PK’S DA BOMB BANANA BREAD

11/4 cups sugar

1/2 cup butter or 1/2 cup margarine, softened

2 eggs

11/2 cups mashed very ripe bananas

1/2 cup buttermilk

1 tsp vanilla

21/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

2 large Hershey bars, chopped to small chucks

Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.

In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with electric mixer on medium speed until smooth.

Stir in flour, baking soda, salt and chocolate just until moistened. Pour batter into pans.

Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack.

Cool about 1 hour before slicing.

“ No better way to enjoy three foods we like: chocolate, bananas and bread than to combine them!!”

CHOCOLATE CHIP PUDDING COOKIES

1 cup (2 sticks) butter, softened

3/4 cup brown sugar

1/4 cup white sugar

1 small package of instant pudding mix

2 eggs

1 tsp vanilla extract

21/4 cups all-purpose flour

1 tsp baking soda

1 12 oz package of milk chocolate chips

Preheat oven to 375°F.

Beat the butter, both sugars, pudding mix, eggs and vanilla extract in a large bowl.

Beat until creamy and fluffy.

Then slowly mix in flour and baking soda.

Gently stir in chocolate chips.

Drop by teaspoons onto an ungreased cookie sheet.

Bake for only 9-10 minutes.

Remove from oven and let cool about 10 minutes before eating.

COCKTAILS

LIMONCELLO 52

JENNY'S MAGICAL MARGARITA 53

LEMON CURD MARTINI 54

HUGO SPRITZ 54

CRANBERRY HOLIDAY PUNCH 55

TINA'S SWEET HEAT 55

WATERMELON LEMON DROP 56

LIMONCELLO

2 750 ml bottles of pure grain alcohol (Everclear) 1.5 liters total

Zest of 17 large lemons (yellow only)

31/2 cups white sugar

5 cups filtered water

Run the Everclear through a Brita water filter 4 times (it will make a huge difference in your final product).

Zest lemons, reserve juice for another purpose. Put zest and filtered Everclear in a glass gallon jar with a lid, and let sit in a dark place for 45 days.

After 45 days, filter through a coffee filter 4 times. (Again, it does make a difference!)

Mix sugar and water, and boil for 5 minutes. Let cool completely, and then mix with Everclear/lemon mixture.

Cover, and let sit for another 45 days in a dark place.

At end of 45 days, filter 3 times through the coffee filter.

Bottle, and store in the freezer before serving.

“ This is such a fun “group” project! And the end result makes for terrific gifts. While you are waiting for it to be ready, be on the lookout for some great bottles. Etsy has some really cute labels as well. Have fun, and enjoy! It is perfect for a hot Houston summer evening!!”

JENNY'S MAGICAL

MARGARITA

11/2 oz Espolon Blanco

1 oz Cointreau

3/4 oz fresh lime juice

1/2 oz Monin organic agave

Place all ingredients in a cocktail shaker with ice.

Shake until chilled.

Salt rim and pour into glass.

LEMON CURD MARTINI

3 oz vodka

1 tbsp lemon curd

1/2 cup lemonade (or 2 tsp lemon juice and 2 tsp simple syrup)

Place all ingredients in a cocktail shaker with ice. Shake until chilled.

Serve in a martini glass with a lemon wedge or rosemary sprig as garnish.

HUGO SPRITZ

1/2 oz elderflower liqueur

4 oz prosecco

1 oz sparkling water or club soda

Fresh mint leaves

1 lime wedge to garnish

Place the mint sprig in a large wine glass. Add the elderflower liqueur and gently muddle. Set aside for 3-5 minutes to infuse.

Add ice to the glass, then pour in the prosecco and club soda and gently stir.

Garnish with fresh mint and a lemon wheel and serve.

CRANBERRY HOLIDAY PUNCH

3 cups cranberry juice cocktail

3 cups white cran-peach juice cocktail

2 cups vodka (i prefer the vanilla vodka)

1/2 cup triple sec

1/2 cup fresh lime juice

1 cup frozen fresh cranberries

Mix all ingredients except the cranberries in a large container or punch bowl.

Chill in refrigerator until cold.

When ready to serve, add frozen cranberries for garnish.

This punch can be made a couple days ahead and kept in the refrigerator.

“ This ʻJingle Juiceʼ punch is a holiday favorite with my family. It is refreshing and not too boozy, plus it looks pretty served with a sugar-rimmed glass or a rosemary sprig and a few frozen cranberries!!”

TINA’S SWEET HEAT

5–6 oz dry white wine (Sauvignon Blanc, Pinot Grigio or Chardonnay)

1 oz elderflower liqueur (such as St Germain Elderflower Liqueur)

2–3 thin slices jalapeño (preferably frozen)

Add jalapeño slices to a wine glass.

Pour in the white wine and elderflower liqueur.

Stir gently to combine.

Garnish with a frozen jalapeño slice.

Notes: Using frozen jalapeño slices keeps the drink chilled without dilution and slowly releases a subtle, crisp heat as it sits. If using fresh slices, you can lightly muddle to enhance the spice.

A little sweet, a little heat—just how I like it.

WATERMELON LEMON DROP

2 oz vodka

1 oz fresh watermelon juice or purée

1 oz lemon juice

½ oz triple sec

½ oz simple syrup Ice cubes

Watermelon wedge and lemon twist for garnish

Sugar rim (optional)

Prepare the Glass: If desired, rim the glass with sugar by wetting the edge with a lemon wedge and dipping it into sugar.

Mix the Drink: In a shaker, combine vodka, watermelon juice or purée, lemon juice, triple sec, simple syrup and ice cubes. Shake well.

Serve: Strain the mixture into a chilled glass filled with ice cubes.

Garnish: Garnish with a watermelon wedge and a lemon twist for a fresh, fruity touch.

Enjoy: Sip and enjoy the sweet, tangy combination of watermelon and lemon! For a fun twist, swap out the vodka with your favorite tequila!

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.”

GUY FIERI

APPETIZeRS

QUESO BLANCO 4

FIRECRACKER MEATBALLS 5

JALAPEÑO PIE 7

SIDE DISHeS

TWICE BAKED POTATO CASSEROLE 12

HEALTHY BANANA BREAD 13

AUBRIE'S NEIMAN MARCUS MASH POTATOES 14

SPINACH MADELINE 15

ENTReeS

PHIL'S ENCHILADAS 21

YES, THIS CHILI HAS BEANS 23

GRANDMA'S CHICKEN SOUP 25

CHICKEN & RICE WITH CARROT 26

STEAK AU POIVRE 27

LINGUINE WITH SHRIMP SCAMPI 29

CHICKEN PARMESAN 31

DESSERTS

SIGNATURE SWEET CREAM PIE 42

CHOCOLATE TOFFEE CRACK 43

LEMON BARS 44

AMARETTO GELATO 45

COCKTAILS

LIMONCELLO 52

JENNY'S MAGICAL MARGARITA 53

LEMON CURD MARTINI 54

HUGO SPRITZ 54

CRABMEAT DIP 8

MEDITERRANEAN BAKED FETA 9

YOGURT & CUCUMBER DIP 10

JALAPEÑO CORN 16

ROASTED CARROTS WITH FETA 17

CORN PUDDING 18

CHICKEN PICCATA 32

GRILLED SHRIMP BOWL 33

QUICK CHICKEN AND SAUSAGE GUMBO 35

BLAKE'S BEAUMONT CHILI 36

RHETT'S NOLA STYLE RED BEANS AND RICE 37

THAI PANANG CURRY WITH COCONUT CREAM 39

GRANDMA'S APPLE CRISP 47

CHOCOLATE LAYER DESSERT 48

PK'S DA BOMB BANANA BREAD 49

CHOCOLATE CHIP PUDDING COOKIES 50

CRANBERRY HOLIDAY PUNCH 55

TINA'S SWEET HEAT 55

WATERMELON LEMON DROP 56

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”