CHEDDAR BEER DIP

 

[FALL OPEN HOUSE-2015]

Fall entertaining & football food at it’s best!!!

INGREDIENTS:

1 BLOCK (16oz. SHARP Cheddar Cheese Block)  Sharp is best!!

2 Heaping Tablespoons Fredericksburg Farms Sweet & Tangy Mustard

1 Tsp. Minced Garlic

1 Tsp. Worcestershire Sauce

1/4 Tsp. salt

1/8 Tsp. Black ground pepper

3/4 Cup Beer (We used Shiner Bock)

 

Combine all (except beer) into a food processor and pulse until well mixed.  Blend on low and add in the beer slowly through the feed shute.  When completely mixed, chill in fridge.    Serve with crackers!

 

 

 

FIESTA TACO DIP

[FALL-2014]

Ingredients:
1 Package Carmies Manana Mexican Dip Mix
1 Cup Sour cream, 1 Cup Real Mayo (NOT Miracle Whip)
2 Medium Tomatoes, 1 Cup Shredded Jack & Cheddar Mix Cheese, Black Olives, 1 Can Black Beans (rinsed & well drained)
Optional (& YUMMY) 1/2 Cup Chopped Green Onions, Candied jalapenos, Avocado (diced or sliced)

This serving is for a 9×9 inch square pan or pretty decorative plate with a lip on it. We have doubled everything to make a larger cake pan for easy serving at Open House. Base: Mix sour cream, dip mix & mayo (mix well), refrigerate & chill. IT IS ALWAYS BETTER to prepare this the day before because the dried spices of the dip mix will come out better & stronger the next day. When serving, spread base mix into serving pan or on serving plate. Cover with black beans, cheese, tomatoes and black olives (and any optional toppings you have chosen.) Serve with corn chips or blue corn chips for a little variety. EASY! ENJOY!

OVERNIGHT PECAN CINNAMON ROLLS

One of our favorite recipes! These pecan cinnamon rolls are set up the night before, they rise overnight and bake-em in the morning. An easy, wonderful breakfast treat for family & guests!

Ingredients:
18 Frozen yeast rolls (Rhodes is one variety-found in frozen section)
1/8 tsp. Cinnamon 6 TBS. Melted Butter or Margarine
3/4 Cup Brown Sugar ½ Cup Navidad Farms Pecan Pieces
1 small box Butterscotch Pudding (instant is fine)
Spray Bundt pan or Angel food cake pan with Pam (or non-stick cooking spray). Sprinkle pecan pieces on bottom of pan, arrange frozen rolls on top of pecans. Drizzle ½ of melted butter or margarine on top of rolls: combine sugar & cinnamon and sprinkle ½ of this over rolls. Sprinkle pudding mix on rolls followed by remaining sugar & cinnamon mixture and melted butter or margarine. Cover with towel and let stand overnight in coolest part of kitchen. Bake at 350 for 30 minutes. Invert onto serving plate immediately after baking. ENJOY!

BETTY’S PECAN BARS

This is a recipe from my mother (Betty) and these bars have been a Christmas treat for as long as I can remember (second only to my mom’s divinity!) They are easy & delicious!
[THESE SERVED EVERY FALL AT OPEN HOUSE!]

Batter ingredients:
1 cup of Butter or Margarine (good quality and very soft) 1/4 tsp. Salt
1 cup of Brown sugar
1 Extra Large Egg
½ tsp. Vanilla
2 Cups Sifted Flour
Topping ingredients:
1 Egg
1 Cup Brown Sugar
1 1/4 cup Chopped Pecan pieces (from Navidad Farms of course)

Combine all above batter ingredients together and mix well. Spread batter into slightly greased large Cookie sheet (with sides or a jelly oll pan). The batter will be stiff and hard to spread, but try to spread as evenly as possible with knife over entire pan. Brush one well-beaten egg over top of batter, then sprinkle ½ cup of brown sugar over batter, then sprinkle 1 1/4 cup chopped Navidad Pecans over brown sugar, and then top with another ½ cup of brown sugar. Bake in the oven at 350 degrees for 25-30 minutes. Cool pan on rack for 10 minutes and then cut in desired sized squares and remove from baking pan. ENJOY!

 

DON’S HOMEMADE NUTTY GRANOLA

(Don was my mail man & later a lunch customer, & then a great pecan customer!)

Ingredients:
10 Cups Oat Meal-Quickoats
2 Cups Pecans
2 Cups Walnuts
2 Cup Slivered Almonds
2 Cups Coconut (optional)
1 Cup Olive Oil
1 Cup Honey
1 Cup Brown Sugar

Mix honey, oil & brown sugar. Toss with nuts, oatmeal & coconut until well coated. Spread in large deep baking pan. Bake at 375 degrees for 10 minutes. (20 minutes for extra crispy!) Dried fruit/dates (sugared) can be added after granola is cooked. Mixture of honey, oil & brown sugar can be adjusted for a sweeter granola. Enjoy!

TEXAS PECAN PEPPER JELLY

Our Best Selling Jelly! An Excellent Sweet/Spicy Jelly with pieces of fresh pecans…great by itself or as a glaze on ham, pork or chicken. Entertaining? Try this poured over cream cheese! (Serve with crackers.) Also amazing on warm Brie Cheese baked in a puff pastry!!! Your guests will love it! Another GREAT idea for the jelly (and I give credit here to the Tom Vandivier family):

TEXAS PECAN PEPPER VERMEJO SAUCE
Ingredients:
1-1lb. jar Chutney ( Major Grey is only one name-brand)
2 Tbsp. Honey
2 Tbsp. Red chili powder
1-10oz. jar Navidad Farms Pecan Pepper Jelly
In a blender combine Major Gray Chutney, honey and red chili powder. Mix until well blended. Stir in by hand 1 jar of Navidad Farms Pecan Pepper Jelly. Refrigerate. (May be prepared ahead of time and frozen) Excellent as an accompaniment to meats – especially broiled chicken!! ENJOY!

SAVORY WHITE CHEDDAR & JALAPENO JELLY THUMBPRINT COOKIES

[FALL-2014]

Ingredients:
1-1/2 Cups shredded White Cheddar Cheese
½ Cup freshly grated Parmesan Cheese
½ Cup Butter (softened & yes, REAL)
1 Egg Yolk 1 Cup All Pourpose Flour
1/4 Teaspoon Pepper
1 Cup finely chopped NAVIDAD FARMS PECAN PIECES
1 Cup NAVIDAD FARMS WILD WEST JALAPENO JELLY

In food processor, pulse together cheddar, parmesan & butter until smooth. Add egg yok & pepper & pulse until blended. Add flour & pulse just until soft dough forms. Place pecans on plate. Place 1 cup of water into a bowl. With hands, roll tablespoons of dough into 1 inch balls. Dip in water & roll in pecans to coat. Place on ungreased baking sheet. With thumb, make indentation in center of each. Refrigerate for 15 minutes. Bake 15 minutes (at 350) until firm outside & lightly golden. Place baking sheet on cooling rack allowing cookies to cool directly on baking sheet. At this point cookies can be stored in airtight containers at room temp or frozen. Before serving, fill indentions with the Jalapeno Jelly. If you have stored the cookies before serving them, you can re-crisp them by baking @ 350 F for 3 minutes…but allow them to cool fully before adding the jelly. ENJOY!!

RASPBERRY-JALAPENO ROLL UPS

[FALL-2014]
These are easy and considered both savory & almost dessert-like because of the sweetness of the jelly and the crunch of the pecans. They can be made several days in advance of serving and they are always a hit at Open House!

Ingredients:
1 (16oz.) jar New Canaan Farms Raspberry Jalapeno Jelly
2-oz. Blocks Cream Cheese (take out & soften)
1 Cup NAVIDAD FARMS PECAN PIECES (chopped fairly small & lightly roasted-about 20 minutes at 250 degrees-watch closely, they can burn easily!)
1 Package Tortilla Wraps (Wraps are larger than flour tortillas and are usually found in the deli or bread section of your store. Some are flavored and some stores also carry gluten free) We use the whole wheat wraps.

In a food processor (or by hand or mixer), mix softened cream cheese with Raspberry-Jalapeno jelly & pecans. Cut rounded ends off of wraps to make more square for even rolling. Spread mixture thickly onto wraps and then roll as tightly as you can. Mixture will be somewhat soft and you may need to toothpick them to stay. Place in covered container & chill in refrigerator overnight to allow filling to firm up. When ready to serve, remove toothpicks & cut with serrated knife into 1/2 inch rounds. Garnish with fresh raspberries or candied jalapenos! ENJOY!

HOT & SPICY VEGETABLE DIP

[SPRING-SWEET SALAD SUNDAY-2014], [FALL-2014]

Ingredients:
1 (16oz.) Jar Cherith Valley Spicy Vegetables
4 Cups Sour Cream
(1 full jar makes almost 5 cups of dip mix..for smaller amount cut everything in half)

Drain off most of juice from vegetables & puree all vegetables together in a blender or food processor. Fold into Sour Cream. Chill! EASY!! Note: This dip is spicy hot…it is even hotter the following day and as it sets a while! Serve with fresh vegetables or chips. ENJOY!

BAKED BRIE EN CROUTE (Baked Round of Brie with Lemon Fig Jam & Pecans)

[SPRING, SWEET SALAD SUNDAY-2014], [FALL-2014]

Note: This is one of our most favorite Open House dishes.  ANY Jelly or Jam can be used on the brie and we have tried many of them!  Pepper Jellies are fantastic or anything sweet/hot or savory/sweet. Lemon Fig was served at our Spring, 2014 tasting and it definitely was a hit!! FALL 2014, we will be using OLD AUSTIN APRICOT JAM with PECANS.

 

Ingredients:

1 Small Round of Brie Cheese (we use Presidents-Allouette is also good)  The larger round of brie can also be used, just roll your pastry out a little thinner.

1 Jar NEW CANAAN FARMS LEMON FIG JAM

1 Box Pepperidge Farms Puff Pastry Sheets (found in freezer section of store-1 box contains 2 sheets)

1/4 cup chopped Navidad Farms Pecan Pieces (lightly toasted on a cookie sheet on low heat-250 degrees for about 20 mintues (use parchment paper for non stick and watch them closely) 

1 Egg white (beaten)

We used 1 Puff Pastry Sheet unfolded & rolled out on flour. Place brie in center (do not remove cheese casing!) Top with Jelly & pecans. (1 full jar of jelly is almost too much but more than half) Bring up pastry around cheese & twist top…Kitchen Jill can make ours look like a pumpkin!! Brush pastry with beaten Egg White for a nice glaze. Bake in oven (375-400 degrees) approximately 25-30 minutes until golden brown. Set aside & cool for 20 minutes before slicing. Serve with a nice unsalted cracker or bread.  Garnish plate with pears, apples, or grapes.  Chef’s Tip: A pie server is nice to have for serving this.  ENJOY!

 

 

Baked Brie En Croute. Lemon Fig Jam over brie, topped with roasted pecans & then baked in a puff pastry. It is an Open House Favorite!

PUMPKIN CHIFFON CUPS

[FALL-2014]

This is probably our favorite recipe of all time and come from the good folks just down the road at New Canaan Farms who make the incredible pumpkin butter this recipe calls for. It is creamy & tasty, quick & easy and anything pumpkin is a perfect fall & Thanksgiving treat. At Open House, we serve it in small cups garnished with a ginger snap. It can also be served in the desert tart shells.

Ingredients:
1 Jar 9.8oz. NEW CANAAN FARMS PUMPKIN BUTTER
1 -Lg. Box Instant Vanilla Pudding
1 Pt. Heavy Whipping Cream
Garnish: Ground Nutmeg, Ginger snaps (Which we get at World Market…they are thin & delicious!!)

In a large bowl mix pumpkin butter with vanilla pudding mix. With an electric mixer, slowly add whipping cream to the pudding/pumpkin butter mix. Beat until mixture forms stiff peaks. Chill serveral hours before serving. This can be poured into a graham cracker pie crust and served as a pie, or as individual servings in small bowls. Garnish with nutmeg and/or chopped pecans and a gingersnap! ENJOY!!

MARBLED YELLOW CAKE WITH PRESERVES

[FALL-2013]
This simple dessert made with a yellow cake mix can be made with almost ANY of the preserves we sell (Pepper Jellies NOT recommented here) For open house this year we are mixing Raspberry, Pecan & Hot Fudge…YUMM & EASY!
Ingredients:
1 Box Yellow Cake Mix (Pudding in the mix is a plus but if not we add 1 small box of vanilla pudding mix.) & whatever ingredients your particular mix calls for.
½ Jar SSR Hot Fudge Sauce
½ Jar Raspberry & Pecan Preserves

Prepare the Yellow Cake Mix as per instructions on the box. Suggestion: We line pan with parchment paper & then spray with cooking spray for easy removal. Before baking, pour the jam one at a time on top of cake mix & “swirl” in with a knife. Bake according to instructions but allow 10 extra minutes (& maybe a bit longer) to allow for the extra moisture you are putting into the mix with the preserves. The toothpick should still come out clean. Let cool. ENJOY!!

BLACK BEAN & CORN RELISH

[SPRING-SWEET SALAD SUNDAY-2014], [FALL-2014]

Ingredients:
1 Jar Cherith Valley Corn Relish
2 Cans Black Beans (Drain & rinse well!)
2 Medium Tomatoes (diced small), 1/2 Medium Red Onion (diced small), 1/2 cup Fresh Parsley (chopped small)

Mix all but tomatoes together. The tomatoes should be mixed in right before serving so they don’t get mushy. For more of a salsa rather than a relish, add more tomatoes (or add 1 can Rotel canned diced tomatoes.) Serve with corn chips or crackers. EASY! ENJOY!