Cooking With Kate: Skillet Sausage Pasta
 This flavorful one-skillet dish is the perfect addition to your family's dinner rotation.
 

 

Skillet Sausage Pasta

Ingredients
      • 1 tablespoon olive oil
      • 1 (13 oz) package smoked sausage, sliced
      • 1 large onion, diced
      • 3 cloves fresh garlic, minced
      • 2 cups chicken broth
      • 1 (10 oz) can mild food Club diced tomatoes and green chilies
      • ½ cup heavy cream
      • 8 ozs. uncooked pasta – penne, Cavatappi, Gemelli
      • Salt and pepper, each
      • 2 cups Monterey Jack cheese, shredded
      • 3 green onions, thinly sliced
Directions
      • Preheat oven to broil (high).
      • In a large, oven-safe skillet, heat olive oil over medium-high heat. Add onions and cook until translucent, about 4 minutes.
      • Add sausage cook until lightly browned, about 2 minutes.
      • Add garlic and cook until fragrant, about 1 minute.
      • Add chicken broth, diced tomatoes, heavy cream, uncooked pasta, salt and pepper, and stir.
      • Bring to a simmer, cover skillet, and reduce heat to low. Simmer until pasta is tender, about 12 minutes.
      • Remove the lid. Sprinkle with shredded cheese and sliced green onions.
      • Broil in the preheated oven until cheese is melted, spotty brown, and bubbly, about 3-5 minutes.
      • Watch carefully so that the cheese does not burn.
      • Serve with a green salad.
View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.

 

Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Cooking with Kate: Cheesy Beef and Potato Casserole Recipe
 It may be summertime, but the truth is comfort food never goes out of style. We hope you enjoy this comfort filled casserole from our Director of Catering Kate Rudasill.
 
 

Cheesy Beef and Potato Casserole

Ingredients
      • 1 pound ground beef
      • 1 medium onion, finely diced
      • 3 cloves fresh garlic, minced
      • 4 pounds potatoes, washed
      • Salt and black pepper
      • 2 cups shredded cheddar cheese
      • 1 (10.75 oz) can condensed cheddar cheese soup
      • 1 (12 oz) can evaporated milk
      • ½ teaspoon salt
      • ½ teaspoon black pepper
      • ¼ teaspoon cayenne pepper
Directions
      • Preheat oven to 350°F. Spray a 9X13 baking dish with nonstick spray.
      • In a large skillet over medium-high heat, cook ground beef and diced onions until beef is fully cooked, about 8-10 minutes. Add minced garlic and cook an additional 2 minutes. Drain meat mixture to remove grease.
      • Peel and thinly slice potatoes (less than ¼” slices).
      • Layer ¼ of the potato slices in the bottom of the sprayed baking dish. Season with salt and pepper. Add ¼ of beef/onion mixture evenly over the potatoes. Sprinkle with ½ cup shredded cheese.
      • Repeat potato, beef/onion, and cheese layers two times. On the last layer, use only the potatoes and beef/onion mixture. Set aside the remaining ½ cup of shredded cheese.
      • In a medium bowl, combine cheese soup, evaporated milk, salt, pepper, and cayenne. Whisk until smooth.
      • Pour soup mixture evenly over casserole.
      • Cover baking dish tightly with aluminum foil. Bake in preheated oven for 1 hour.
      • Remove foil, sprinkle with reserved ½ cup of shredded cheese, and continue baking for 15-20 more minutes or until potatoes are tender and casserole is bubbly and lightly browned.
      • Serve with seasoned green beans.
View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.

 

Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Cooking with Kate: Bread is Life
Brookshire Brothers is excited to announce some added flavors in our Fresh Harvest bread line. With options like Honey Wheat, Texas Toast, 100% Whole Wheat, as well as hamburger buns and brown-and-serve rolls, you are sure to find a new Fresh Harvest favorite. Check out your local Brookshire Brothers and Brookshire Brothers Anywhere for these new products!
Cheesy Ham Sandwiches

Ultimate Cheesy Garlic Toast

Makes 12 servings
Ingredients
      • 12 slices Fresh Harvest Texas toast
      • 1 stick butter, softened
      • 4 cloves garlic, minced
      • 3 cups shredded cheddar cheese
      • 1 cup shredded Monterey jack cheese
      • ½ cup grated Parmesan cheese
      • ½ cup mayonnaise
      • 4 green onions, minced
      • Salt and black pepper
Directions
      • Preheat oven to 425°F.  
      • In a small bowl, mix shredded cheeses, mayonnaise, and green onions. Set aside.
      • Mix softened butter and minced garlic.
      • Divide between 12 slices of Texas toast and spread evenly.
      • Place buttered Texas toast on a large baking sheet.
      • Bake in preheated oven for 4-6 minutes or until beginning to turn golden. Remove from the oven.
      • Divide cheese mixture evenly between all bread slices, spreading to the edges.
      • Return pan to oven and bake for 8-10 minutes or until cheese is hot and bubbly.
      • Let cool slightly before serving.

Hot Ham or Beef & Cheddar Sandwiches

Makes 12 sandwiches
Ingredients
      • 12 Fresh Harvest Jumbo Sesame Buns
      • 1 ½ lbs thinly shaved deli roast beef or deli ham
      • 12 slices deli provolone or Swiss cheese
      • 1 jar Cheese Whiz
      • For sandwich spread:
      • ¼ cup mayonnaise
      • 1 tablespoon dried minced onion
      • 1 tablespoon poppy seeds
      • 1 tablespoon spicy mustard
      • 1 teaspoon prepared horseradish
      • 1 teaspoon Worcestershire sauce
      • 1 teaspoon Frank’s Hot Sauce or Tabasco
Directions
      • In a small bowl, mix all sandwich spread ingredients. Set aside.
      • Tear 12 squares of aluminum foil. Separate Fresh Harvest buns.
      • Divide sandwich spread between all top and bottom buns.
      • Add one slice of cheese to each bottom bun.
      • Layer on sliced roast beef or ham and add 1-2 tablespoons of Cheese Whiz.
      • Add top bun to each sandwich; wrap each sandwich tightly in a foil square. Sandwiches can be kept in the fridge for up to 24 hours.
      • To bake – lay foil-wrapped sandwiches on a baking sheet.
      • Bake in 350°F preheated oven for 15-20 minutes or until buns are toasty and cheese is melted.
      • Serve immediately.

Get a loaf of this - 13 varieties of Fresh Harvest Bread to choose from

Try out the new line of Fresh Harvest Bread at your local Brookshire Brothers today!
 

View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Cooking With Kate: French Fried Onion Chicken with Mashed Potatoes and Roasted Broccoli
How about this stress-free chicken dinner? Director of Catering Kate Rudasill has come up with this simple., yet tasty dish for your weeknight dinners. 

French Fried Onion Chicken with Mashed Potatoes and Roasted Broccoli

Ingredients
      • 4 boneless, skinless thin-sliced chicken breasts       
      • ¼ cup Food Club honey mustard dressing
      • 2 large cans Food Club French fried onions
      • 2 lbs. red potatoes
      • ½ - 1 cup half and half
      • 4 tablespoons (½ stick) butter
      • salt and pepper
      • ½ teaspoon Cajun seasoning
      • 1 head fresh broccoli
      • 2 tablespoons olive oil
      • salt and pepper
      • ½ teaspoon garlic powder
Directions
French Fried Chicken
      • Preheat oven to 375˚F. Line a cookie sheet or a 9” X13” baking dish with foil and spray with cooking spray.
      • Add the fried onions to a gallon-size zipper bag. Seal the bag and use a rolling pin or large can to smash the onions into small crumbs.
      • Sprinkle a light layer of the smashed onions on the foil-lined sheet or baking dish.
      • Lightly coat the chicken breasts in the honey mustard. Use your hands to remove excess dressing (yes, it's very messy!).
      • Lay the coated chicken breasts on the onions on the sheet and sprinkle remaining onions to completely cover.
      • You want to be sure to have enough for the top of the chicken, so go with a light layer on the bottom.
      • All the chicken should be completely covered, including the edges.
      • Bake in preheated oven for 30-45 minutes or until chicken reaches an internal temperature of 165˚F and the onions are nicely browned and crispy.
      • Cooking time will vary depending on your oven and the size of the chicken pieces.
Mashed Potatoes
      • Cut washed potatoes into large pieces.
      • Add to a large pot and cover with cold water.
      • Bring to a boil over high heat and cook until potatoes are tender, 10-13 minutes.
      • Drain potatoes and return to the pot. Mash the potatoes over low heat to release the steam [this prevents the mashed potatoes from becoming gummy].
      • Add butter, half and half, and season. Continue mashing until the potatoes are your desired consistency – adding more half and half, if needed.
      • Keep warm until ready to serve.
Roasted Broccoli
      • Rinse broccoli and remove excess water.
      • Cut broccoli into large florets and place them on a large baking sheet.
      • Drizzle with olive oil and season with salt, pepper, and garlic.
      • Toss to coat. Roast broccoli into a 425˚F oven for 15-20 minutes or until broccoli is tender and slightly charred.
      • Keep warm until ready to serve.
Visit your local Brookshire Brothers for all your dinner needs!
 

View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Cooking With Kate: Quick Fish Tacos with White Sauce and Spicy Slaw
White sauce and spicy slaw makes Our Director of Catering Kate Rudasill's Quick Fish Tacos extra delicious.
 

Quick Fish Tacos with White Sauce and Spicy Slaw

Ingredients
      • 10 small corn tortillas
      • 1 (19 oz) box frozen battered white fish fillets
      • Lime wedges, for serving
White Sauce                                               
      • ½ cup plain yogurt                                            
      • ½ cup Food Club mayonnaise                       
      • ½ cup Food Club sour cream                          
      • 2 tablespoons lime juice                                  
      • 2 tablespoons minced capers                         
      • ½ teaspoon Italian seasoning                        
      • 1 teaspoon cumin
      • ½ teaspoon dill weed
      • ½ teaspoon garlic salt                                      
      • 1 teaspoon dry minced onion
      • pinch of cayenne pepper
Spicy Slaw:
      • 1 (10 oz) pkg shredded cole slaw
      • 1 tablespoon lime juice
      • 1 tablespoon honey
      • ¼ cup Food Club Italian dressing
      • ¼ small red onion, minced
      • ¼ bunch fresh cilantro, chopped
Directions
      • Preheat oven to 425°F.
      • Wrap corn tortillas in foil.
      • Line a baking sheet with aluminum foil.
      • Add frozen fish fillets in a single layer.
      • Bake in preheated oven for 20 minutes.
      • Remove pan, turn fillets over, return pan to the oven and add foil wrapped tortillas and cook for an additional 10 minutes or until fillets are hot and crispy.
      • Cut each fillet in half lengthwise. 
For white sauce:
      • Mix all ingredients together in a medium bowl.
      • Taste and adjust seasonings as needed.
      • Chill until ready to serve.
 For spicy slaw:
      • Whisk together Italian dressing, honey, and lime juice. In a large bowl, mix shredded slaw, red onion, and cilantro.
      • Add dressing and toss to coat.
      • Chill at least 1 hour before serving.
Assemble tacos:
      • Add crispy fish fillet to a tortilla, top with slaw and a spoonful of white sauce.
      • Serve with lime wedges.
Visit your local Brookshire Brothers for all your Fish Taco needs!
 

View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Cooking with Kate: BBQ Chicken Quesadillas with Pineapple and Cilantro
Are you looking to liven up that Brookshire Brothers Rotisserie Chicken that you picked up for a quick dinner? We've got these quick and easy BBQ chicken quesadillas with pineapple and cilantro to freshen up rotisserie chicken from our Director of Catering Kate Rudasill.

BBQ Chicken Quesadillas with Pineapple and Cilantro

Ingredients
      • 8 Fresh Harvest flour tortillas, fajita-size
      • 4 tablespoons Food Club barbeque sauce
      • 1 cup shredded rotisserie chicken (original or barbeque flavored)
      • ¼ red onion, thinly sliced
      • ½ cup fresh pineapple, in bite-sized pieces
      • ¼ bunch fresh cilantro, chopped
      • 2 cups Food Club shredded Monterrey jack cheese
      • 4 tablespoons (½ stick) butter, softened
      • Food Club sour cream, for serving
Directions
      • Preheat a cast-iron grill pan (medium-high heat), gas or charcoal grill, or electric griddle to 375°F.
      • Sprinkle 1 tortilla with ¼ cup shredded cheese.
      • Add shredded chicken, sliced red onion, pineapple pieces, and chopped cilantro.
      • Add small dots of barbeque sauce evenly around toppings (about 1 tablespoon per quesadilla).
      • Sprinkle with another ¼ cup of shredded cheese.
      • Top with another tortilla.
      • Spread softened butter on outsides of both tortillas.
      • Grill or griddle for 2-4 minutes on each side or until tortillas are crisp and cheese is melted.
      • Slice in triangles and serve immediately with sour cream and more cilantro.
Visit your local Brookshire Brothers for all your BBQ Chicken Quesadilla needs!
 

View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Cooking With Kate: Cheesy Chicken Enchilada Soup
Cheesy Chicken Enchilada Soup
Ingredients
      • 2 tablespoons oil
      • 2 tablespoons butter
      • 1 medium onion, small dice
      • 2-3 carrots, small dice
      • 2-3 stalks celery, small dice
      • 3 cloves garlic, minced
      • 1 small can enchilada sauce or 1/4 cup ketchup
      • 3 cups shredded chicken
      • 4 cups (1 quart) chicken broth
      • 1 packet taco seasoning
      • 2 tablespoons dried guacamole seasoning or dried cilantro
      • 2 tablespoons cumin
      • 1 can Rotel, mild, not drained
      • 1 can black beans, drained and rinsed
      • 1 can kidney beans, drained and rinsed
      • 2-3 cups frozen yellow corn
      • 1 can cheddar cheese soup
      • 4 oz cream cheese
Directions
      • In a soup pot, over medium-high heat, add oil and butter. Sauté onion, carrots, celery until soft. Add garlic, enchilada sauce, shredded chicken, chicken broth, taco seasoning, dried guacamole seasoning, cumin, Rotel tomatoes, black beans, kidney beans, and yellow corn.
      • Simmer 20 minutes or until well heated.
Add and mix in until melted:
      • 1 can cheddar cheese soup
      • 4 oz cream cheese
*Serve with Fritos or crushed tortilla chips, shredded cheese, and sour cream.
 
Visit your local Brookshire Brothers for all your Chicken Enchilada Soup needs!

View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Cooking With Kate: One-Pot Chicken Fajita Pasta
One-Pot Chicken Fajita Pasta
Ingredients
      • 2 tablespoons olive oil
      • 1 lb. chicken breasts, thawed
      • 1 package taco seasoning or 3 tablespoons fajita seasoning
      • 1 medium onion, small diced
      • 2 bell peppers (green, red, orange, or yellow), small diced
      • 3 cloves garlic, minced
      • 2 cups chicken broth
      • ½ cup heavy cream or half and half
      • 1 (10 oz) can diced tomatoes and green chiles (Rotel)
      • 8 oz uncooked pasta (penne, rotini, fusilli, gemelli, farfalle, campanelle, cavatappi, or orecchiette)
      • ½ teaspoon salt
      • ½ teaspoon fresh ground pepper
Directions
      • Cut the chicken into bite-sized pieces. Season with half of the taco seasoning. Heat 1 tablespoon olive oil over high heat in a large skillet with a lid. Add the chicken to the skillet and cook, without stirring, until one side is browned, about 1-2 minutes. Turn the chicken to the other side and cook until browned. Remove the chicken from the skillet and set aside.
      • In the same skillet, heat the remaining olive oil over high heat. When the oil is very hot again, add the onions, bell peppers, and the rest of the taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate/bowl with the chicken.
      • In the same skillet, add the chicken broth, cream or half and half, diced tomatoes, uncooked pasta, salt and pepper. Stir to combine and bring to a boil; cover, reduce heat to medium-low, and cook for 10-12 minutes (depending on your pasta shape) until pasta is al dente and liquid is mostly absorbed. Add the chicken, peppers, and onion back to the skillet and stir to combine. Cook an additional 2-3 minutes until everything is heated through.
      • Serve immediately with steamed/roasted vegetables or a green salad.
Visit your local Brookshire Brothers for all your fajita needs!
 

View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
 
Cooking With Kate: The Luck of the Irish…
Did you know that St. Patrick’s Day has been celebrated in the United States since 1601 before the US was a country? Now, more than 1600 years after the life of St. Patrick, we commemorate Irish and Irish-American culture on March 17th by wearing green clothing, eating green foods, and having a pint of Guinness, Harp, or Smithwick’s. Here are two St. Patrick’s Day inspired recipes! Check out your local Brookshire Brothers and Brookshire Brothers Anywhere for great deals!
 Spinach Artichoke Dip

Spinach Artichoke Dip

Makes 12-15 servings.
 Ingredients
      • 2 tablespoons minced garlic, fresh or jarred
      • 1 (10 oz) package frozen chopped spinach, thawed and drained
      • 3 (6.5 oz) jars marinated artichoke hearts, drained and chopped
      • 1 (10 oz) jar premade Alfredo sauce
      • 8 ozs. shredded mozzarella cheese
      • 3 ozs. shredded Parmesan cheese (not the grated cheese in the can!)
      • 4 ounces cream cheese, softened
      • Pretzels, crostini, crackers, and/or chips, for serving
Directions
      • Preheat oven to 350°F. Lightly grease an 8” X 8” glass baking dish.
      • In a large bowl, mix all ingredients until well blended. Spread mixture in the greased baking dish.
      • Bake at 350°F for 20-30 minutes or until dip is hot and bubbly and the cheese is melted.
      • Serve warm with pretzels, crackers, chips, and/or crostini.

Irish Coffee Cupcakes

Rich, espresso-infused chocolate cupcakes with Whiskey Irish Cream Buttercream Frosting
Makes 24 cupcakes
Ingredients
      • 1 (15.25 oz) box Dark Chocolate Fudge cake mix
      • 3 large eggs
      • 1 cup warm water
      • 2 tablespoons instant espresso powder (Medaglia D’Oro is a good brand!)
      • 1/3 cup vegetable oil
Frosting Ingredients 
      • 3 sticks (12 ozs.) salted butter, room temperature
      • 1 ½ lbs. (24 ozs.) powdered sugar, sifted
      • 1 tablespoon good quality vanilla extract or vanilla bean paste
      • ¼ cup Bailey’s Irish Cream liquor
      • ¼ cup Jameson Irish Whiskey
Directions
Preheat oven to 350°F. Line a 24-count muffin cup pan with paper cupcake liners.
To make the cupcake batter – In a small bowl or measuring cup, mix warm water and espresso powder until dissolved. In a large bowl, whisk eggs, espresso, and vegetable oil until blended. Add cake mix and mix until combined. Divide batter evenly between the 24 cupcake liners (they should be about ¾ full). Bake in the preheated oven for 18-25 minutes or until the cupcake springs back slightly when gently pressed. Let cool completely before frosting.
To make the buttercream frosting – In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 7-8 minutes. Change the speed to low and slowly add in the sifted powdered sugar. Continue mixing until the sugar is fully incorporated. Add in vanilla, Bailey’s and Jameson whiskey and mix until incorporated. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 7-8 minutes. If the buttercream is too thick, add in more Bailey’s, one teaspoon at a time until you reach the desired consistency. Frost cooled cupcakes and serve.
Note: Frosting can be stored for up to three days in the refrigerator in an airtight container. Before using, bring frosting to room temperature and beat with an electric mixer until smooth.
 For all of your St. Patrick's Day needs visit your local Brookshire Brothers.
 

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
 
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
 
Cooking With Kate: Super Simple, Super Game Day Food
The BIG game is coming up this Sunday, February 2nd. Whether you watch the game for the football, the halftime show, or mute the game and just watch the commercials – one thing that makes it a great Super Bowl party is the food! Super Bowl snacks are legendary…and these three recipes are just what you need to keep the food prep simple and quick. Check out your local Brookshire Brothers for other great deals on all of your Super Bowl snacks!
 
Cooking With Kate: Super Simple, Super Game Day Food
 

Bacon-Wrapped Crackers

Makes 12-15 servings.
Ingredients
      • 1 sleeve Club crackers
      • ¾ cup grated Parmesan cheese
      • 1 lb thinly sliced bacon
Directions
      • Preheat oven to 250°F.
      • Lay the crackers face up on a large rack over a rimmed baking sheet.
      • Sprinkle evenly with grated Parmesan. Cut the bacon in half to make 3-4” pieces.
      • Wrap each cracker with a slice of bacon, being careful to not disturb the shredded cheese.
      • Place the bacon-wrapped crackers on the rack.
      • Bake at 250°F for 2 hours or until crackers are crisp and bacon is cooked through.
      • Serve warm or room temperature.

Mini Buffalo Chicken Cups

Makes 12-15 servings.
Ingredients
      • 6 tablespoons butter, melted
      • ½ cup hot sauce (Frank’s or other)
      • ¼ teaspoon seasoned salt
      • ¼ teaspoon black pepper
      • 2 cups shredded cooked chicken
      • 1 cup shredded sharp Cheddar cheese
      • 2 tablespoons ranch dressing or blue cheese dressing
      • ½ cup Food Club biscuit / baking mix
      • ½ cup milk                                                            
      • 2 eggs
      • ½ cup blue cheese crumbles
      • ½ bunch fresh cilantro, chopped
      • additional sauce (for drizzle)
Directions
      • Preheat oven to 375°F.
      • Spray a muffin cup pan with non-stick cooking spray.
      • In a small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
      • In a medium bowl, mix shredded chicken, cheddar cheese and ranch dressing.
      • Pour about half to three-fourths of the Buffalo sauce (reserve remaining for serving) into chicken mixture. Mix until combined.  
      • In a medium bowl, mix together baking mix, milk, and eggs with whisk or fork until blended.
      • Spoon 1 tablespoon of batter into each muffin cup. Top with about 1/4 cup chicken mixture.
      • Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
      • Bake at 375F for 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown.
      • Cool 5-10 minutes. Remove from pan and transfer to a serving tray.
      • Top with blue cheese, chopped cilantro and a drizzle of reserved Buffalo sauce.
      • Serve warm.

Roasted Corn Dip

Makes 8-12 servings.
Ingredients
      • 16 ozs. mayonnaise
      • 8 ozs. sour cream
      • 2 cups shredded sharp cheddar cheese
      • ½ tsp Cajun seasoning
      • 24 ozs. frozen corn and bell pepper blend
      • 4 green onions, finely chopped
Directions
      • Mix mayo, sour cream, cheddar cheese, and Cajun seasoning in a medium bowl.
      • Add corn/pepper mix and sliced green onions.
      • Mix well.
      • Store covered in the refrigerator until ready to serve or up to 3 days.
      • Serve with assorted chips and crackers.
For all of your game day needs visit your local Brookshire Brothers.

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.

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