Cooking with Kate: National Cheesecake Day
From bacon to baking soda, there seems to be a national day celebrating some food or other every day, including National Cheesecake Day coming up on July 30! I don’t always observe National Days, but this one deserves a celebratory slice (or two). Want to join me in the festivities? Here are two of my favorite recipes! All the ingredients you need to whip up this classic treat can be found at your local Brookshire Brothers.
 
Small Girl Baking Cheesecake With Her Grandmother
 

Quick Vanilla Bean Cheesecake Parfaits

An easy, no-bake cheesecake “pudding” that comes together in minutes!
 
Ingredients
4 tablespoons butter or margarine, melted
5 ounces (about half a box) vanilla wafers
20 ounces cream cheese, softened
¼ cup heavy whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla bean paste (or ½ teaspoon good quality vanilla + the inner scrapings of a vanilla bean pod)
 
No time? No worries! Pick up a slice (or a whole cheesecake) at a bakery near you!
 
Directions
    • Crush vanilla wafers by hand or in a food processor.
    • Add melted butter or margarine and mix until it looks like damp sand.
    • Spoon the buttery cookies into the bottom of 4-6 serving dishes.
    • In a large bowl, beat cream cheese, whipping cream, powdered sugar, and vanilla bean paste with an electric mixer until smooth and creamy.
    • Divide the cheesecake mixture evenly into the serving dishes.
    • Chill in the fridge for at least 30 minutes before serving.
 
Save on the spread with this weekend's text offer: FREE Food Club Margarine (45oz) when you spend $20 (some exclusions apply). 
Not signed up for our text offers? Text JOIN [insert your store #] to 59652. 
Don't know your store number? Shoot us an email at customerexperience@brookshirebros.com and we'll help you out!
 
Slices of margarine on a kitchen counter with a woman in the background getting an item out of the fridge.
 

Amaretto Mascarpone Cheesecake with Almond Crust 

This is hands-down my favorite cheesecake recipe. I love the creaminess of the filling, the crunch of the crust, and the lingering sweet almond flavor from the topping! Baked cheesecake is a bit of a hassle and fairly time consuming… but oh so worth it!
 
Ingredients:
Crust:
1 cup slivered almonds, lightly toasted
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons unsalted butter or margarine, melted
 
Filling:
2 (8 ounce) packages cream cheese, room temperature
2 (8 ounce) containers mascarpone cheese, room temperature 
1¼ cups sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
4 large eggs, room temperature
 
Topping:
2 cups sour cream
3 tablespoons sugar
2 tablespoons amaretto liquor
½ cup sliced almonds
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
For the crust: 
    • Preheat oven to 350°F.
    • Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.
    • Finely grind the almonds, graham cracker crumbs, and sugar in a food processor.
    • Add the butter and process until moist crumbs form.
    • Press the almond mixture onto the bottom and ½” up the sides of the prepared pan.
    • Bake the crust until it is set and beginning to brown, about 12 minutes. Cool completely.
    • Decrease the oven temperature to 325°F.
    • Add a roasting pan or baking dish of hot water to the bottom rack of the oven. The steam from this pan of water will help prevent the cheesecake from cracking when baked.
For the filling: 
    • Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
    • Beat in the vanilla and almond extracts. Add the eggs, 1 at a time, beating just until blended after each addition.
    • Pour the cheese mixture over the crust in the pan, spreading evenly with the back of a spoon or spatula.
    • Bake in the preheated oven until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 15 minutes. Increase the oven temperature to 450°F.
    • While the cheesecake is cooling, whisk the sour cream, sugar and amaretto together until smooth.
    • Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or spoon, smooth out the surface. Sprinkle the outside edge with the sliced almonds.
    • Place cheesecake back into the oven (remember the heat should have been increased to 450° F) and bake for 8-10 minutes, watching closely so that the almonds do not burn.
    • Remove from the oven and place on a cooling rack to let cool to room temperature. Refrigerate until the cheesecake is cold, at least 8 hours, before serving.
Visit your local Brookshire Brothers for all your #NationalCheesecakeDay needs!
 

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: Make Brunch for Mom
With Mother’s Day just around the corner (May 13), get the kiddos involved with these delicious, kid-friendly recipes that pare down the time in the kitchen so that you and your family can spend more time celebrating the wonderful moms, step-moms, grandmas, and aunts in your life!
 
Ultimate Blueberry Streusel Muffins, Honey Lime Fruit Salad, Quick Breakfast Quiche
 
View our special Mother's Day ad for great savings on brunch ingredients!
 

Ultimate Blueberry Streusel Muffins

Don’t be alarmed if the batter for these muffins looks dry…they will bake beautifully and be rich and moist on the inside!
 
INGREDIENTS
For the muffins:
2¼ cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon fresh lemon zest
12 ounces (about 1 ½ cups) fresh or frozen blueberries. If using frozen, do not thaw the blueberries!
2 eggs
¾ cup sugar
½ stick butter, melted
1 tablespoon vanilla extract
½ cup (4 ounces) plain Greek yogurt
 
For the streusel:
¾ cup all purpose flour
½ cup sugar
¼ cup brown sugar
6 tablespoons (¾ of a stick) salted butter, softened
 
THE BLUEBERRIES ARE HERE, THE BLUEBERRIES ARE HERE: Our stores have just received the first crop of the season from local growers! Find your fresh blueberries in store today!!
 
DIRECTIONS
    • Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick cooking spray. Set aside.
    • For the streusel: In a small bowl, mix the flour and sugars with the softened butter until crumbly. Set aside.
    • For the muffins: In a large mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest. Gentle toss the blueberries in the flour mixture. In a separate large bowl, whisk the eggs for 30 seconds until foamy and lighter in color. Add the sugar and melted butter and whisk to combine. Fold in the vanilla extract and Greek yogurt until well mixed. Add the dry ingredients to the wet ingredients and fold until just combined. The batter will be very thick.
    • Divide batter evenly into the sprayed muffin pan. Generously sprinkle with the streusel mixture. Bake in the preheated oven for 25-30 minutes or until golden brown and a toothpick inserted into a muffin comes out clean. Cool for 3-5 minutes in the pan before removing and cooling completely on wire racks. Enjoy warm or room temperature. Muffins will keep in an airtight container for up to a week. 

Honey Lime Fruit Salad

This sweet and citrusy fruit salad is perfect for a brunch! The salad will keep for a couple of days in the fridge without the fruit getting mushy or discolored.
 
Honey Fruit Lime Salad
 
INGREDIENTS
1 large pineapple, peeled, cored, and diced
2 cups red or green grapes, washed and cut in half
1 pint strawberries, washed, stemmed, and cut in half
1 cantaloupe, peeled, cored, and cut into bite-sized pieces
4 stone fruits, pit removed and cut into bite-sized pieces (Think: mangoes, nectarines, plums, pluots, or peaches)
3 apples, cored and cut into bite-sized pieces (Pink Lady, Cameo, Gala, Fuji, Granny Smith, Honeycrisp, or your favorite)
1 pint fresh blueberries
¼ cup good quality honey
Zest and juice of 2 limes

DIRECTIONS
Wash and cut up all fruit and place in a large bowl. Add honey, lime zest, and lime juice. Gently toss to coat. Cover and chill for at least 2 hours before serving. Store leftovers in the refrigerator. 
 
Mother's Day pairs well with flower arrangements—learn how to make your own beautiful bouquet!
 

Quick Breakfast Quiche

Quiche is a flavorful and versatile egg pie that can easily be made a day or two in advance to save time.
 
INGREDIENTS
1 (9” or 10”) deep-dish pie shell, unbaked
3 eggs
1 cup half and half
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon dried dill weed
1 dash cayenne pepper
 

VARIATIONS  

The listed measurements are per quiche.
 
Ham and Cheddar:
1 cup diced cooked ham
½ cup diced green onions
1 cup shredded cheddar cheese
½ cup shredded Monterrey jack cheese
 
Denver Quiche:
1 cup diced cooked ham
½ cup green pepper, diced and sautéed
½ cup onion, diced and sautéed
1 cup shredded Cheddar cheese
 
Bacon and Onion:
1 cup crumbled cooked bacon 
½ cup caramelized diced onion
1 cup shredded Monterrey jack cheese
½ cup shredded mozzarella cheese
 
Spinach Florentine:
8–10 oz frozen chopped spinach, thawed (drain spinach very well once thawed)
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
¼ teaspoon ground nutmeg
 
Vegetarian:
½ cup green pepper, diced and sautéed in a little butter just until soft
½ cup white onion, diced and sautéed in a little butter just until soft
1 ½ cup shredded cheese (Cheddar, Monterrey jack, Swiss, or combination)
 
DIRECTIONS
    • Preheat oven to 350 degrees F.
    • In a large mixing bowl, combine the eggs, half & half, and spices. Whisk until well blended. Add desired variation ingredients to unbaked pie shell. Toss gently to mix. Pour egg mixture evenly over meat/cheese/veggie mixture. Use the back of a spoon to gently push all ingredients underneath the surface of the egg mixture. Bake for 40-55 minutes until the quiche is light and golden brown on top and puffed. Quiche might jiggle slightly, but should not be runny. Let sit for 5-10 minutes before slicing and serving warm.
 

Visit your local Brookshire Brothers for all your Mother's Day needs today!

 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill. 
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.
Cooking with Kate: A Batch Made in Heaven
Fun eats often come from inventive pairings (Exhibit A: Nacho Popcorn), but it's hard to beat one of the most classic pairings of all: cookies and ice cream. These treats are perfect for satisfying your every sweet tooth need: hot + cold, sweet + salty, crunchy + creamy, and more. Have some fun in the kitchen using these easy recipes for homemade ice cream sandwiches—especially with hot summer days just around the corner!
 
A Batch Made in Heaven
Visit your local Brookshire Brothers for all your ice cream sandwich needs today!
 
Not to mention, ice cream sandwiches are party perfect: just make them ahead of time, wrap them in plastic wrap or individual sandwich bags, and freeze them until you need them. As for the ice cream, be sure to check out Fresh Harvest Ice Cream, our very own private label brand of ice cream here at Brookshire Brothers! You can find every flavor you need for any of these yummy combinations:
    • Cowboy or Oatmeal Chocolate Chip Cookies (see below for recipe!) with Homestyle Vanilla Ice Cream rolled in Mini Chocolate Chips
    • Snickerdoodle Cookies with Butter Pecan Ice Cream rolled in Chopped Pecans
    • Soft Peanut Butter Cookies (see below for recipe!) with Dutch Chocolate or Moose Tracks Ice Cream rolled in Chopped Peanut Butter Cup Candies
    • Sugar Cookies with Strawberries & Cream Ice Cream Rolled in Colorful Sprinkles
Read more: Go beyond the classic ice cream sandwich combo and try The Mini S'more Cookie Taco
 
To make cookie ice cream sandwiches: Allow the cookies to cool completely. Spoon 1 scoop (about ¼ cup) of softened ice cream (depending on the size of your cookies) onto 1 cookie and sandwich with another cookie. Immediately wrap in plastic wrap, wax paper, or an individual sandwich bag and place in the freezer for 2-3 hours to freeze firm. If you want to store them for longer, place the frozen cookie sandwiches into a gallon or larger freezer bag. Enjoy these straight from the freezer on really hot summer days!
 
SWEET DEAL: Get FREE Food Club Chocolate Syrup when you purchase Fresh Harvest Ice Cream (64 oz)! To sign up for this offer, text JOIN [insert your store number] to 59652.
Don't know your store number? You can use our store locator or shoot us an email at customerexperience@brookshirebros.com
 

  
Quick 3 Ingredient Peanut Butter Cookies
 

Quick 3 Ingredient Peanut Butter Cookies

This cookie recipe is not overly sweet so they are a great combination with sweet ice cream when you make these into ice cream sandwiches!
 
Ingredients
1 cup creamy peanut butter
1 cup white sugar
1 egg, room temperature
 
Be sure to check your weekly ad for any special savings on these ingredients!
 
Directions
    • Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray.
    • In a medium bowl, mix peanut butter, sugar, and egg until smooth and fully incorporated. Scoop tablespoons of dough onto the prepared sheets. Roll the scoops in your palms to smooth them out and then slightly flatten with a cup dipped in a little sugar (so they don’t stick). Use the tines of a fork to crosshatch mark the cookies.
    • Bake in the pre-heated oven for 7-9 minutes or until just lightly browned. Cool completely on wire racks.
Making Cookies
 

William’s Family Oatmeal Cookies

This family cookie recipe is my go to for cookies and can easily be adapted with your favorite ingredients. My sister, Elaine, loves these with butterscotch chips instead of chocolate.
 
Ingredients
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup white sugar
1 egg, room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup old-fashioned rolled oats
 
Optional Additions (1 – 1 ½ cup total):
butterscotch chips, dark or semi-sweet chocolate chips, raisins, chopped almonds, pecans, or walnuts
 
Directions
    • Preheat oven to 375 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray. In a large mixing bowl, combine butter and sugars and beat until light and creamy, scraping down the sides of the bowl often. Add egg and vanilla and continue mixing until blended. In a small bowl or measuring cup, mix flour with baking soda and salt. Add dry ingredients to butter mixture and blend slightly. Add rolled oats and any of the optional additions and mix until fully incorporated.
    • Drop tablespoons of the dough 2 inches apart on prepared cookie sheets. Flatten slightly with the palm of your hand. Bake in preheated oven for 8-12 minutes or until lightly browned. Be careful not to overbake. Enjoy!
 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill. 
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

 
Cooking with Kate: A Little Bit of Love, A Whole Lot of Yummy

Surf and Turf Dinner Menu: Two Easy Side Dish Recipes

 
If you are cooking dinner for your significant other or a gathering with friends, here are two great recipes that will make your Valentine’s Day celebration extra special. These quick and easy side dishes pair perfectly with grilled steaks and sautéed shrimp for an unforgettable meal.
 
Steak and Lobster
Check out our Valentine's ad for special savings on Surf & Turf—and more! 
 

Quick Bacon-Wrapped Green Bean Bundles

Ingredients
1 ½ pounds fresh or frozen whole green beans
6-10 slices uncooked thick-sliced bacon, cut in half
1 tablespoon brown sugar
½ tablespoon Worcestershire sauce
½ teaspoon garlic powder
salt and pepper to taste
 
Directions
    • Preheat oven to 375 degrees. Lay bacon strips on a baking sheet and bake in the preheated oven for 10 minutes. Remove from oven (bacon will not be fully cooked!)
    • For fresh green beans: trim off the ends and wash the beans. Bring a large pot of water to a boil. Add green beans and cook 3 minutes until tender crisp. Immediately remove the beans from boiling water and place in a bowl of ice water to stop cooking. Drain well and blot dry with a kitchen or paper towel. For frozen green beans, proceed straight to the next step.
    • Wrap ½ slice of bacon around 6-8 green beans, secure with a toothpick and place on a parchment lined pan. Repeat with remaining bacon slices and green beans. In a small bowl, mix brown sugar, Worcestershire sauce, garlic powder, salt and pepper. Brush mixture evenly over each bundle. Roast in preheated oven for 20-22 minutes or until bacon is crisp and beans are lightly roasted. Keep warm to serve.
 
Read more: We vote chocolate is also a side dish on Valentine's Day. Here's how to enjoy your sweets while staying healthy too.
 

Cajun Corn Maque Choux

Ingredients
32 oz fresh or frozen sweet corn kernels
½ pound uncooked bacon, cut into ½” pieces
1 large sweet onion, small diced
1 large red bell pepper, small diced
1 large green bell pepper, small diced
3 cloves fresh garlic, minced
1 cup heavy cream
1 bunch green onions, thinly sliced
1 teaspoon Tony Cachere’s or Cajun seasoning
Salt and black pepper, to taste
 
Directions
    • In a large pot or skillet, cook bacon pieces over medium-high heat until browned and crispy. Remove from pan with a slotted spoon and set aside.
    • Add the diced onion and bell peppers to the bacon grease and cook over medium heat 4-5 minutes until softened.
    • Add the minced garlic and cook for 2 minutes.
    • Add the cooked bacon, frozen corn, Tony Cachere’s, and salt and pepper. Cook for 3-5 minutes until corn begins to warm.
    • Add the heavy cream and stir well to coat all the vegetables. Cover and bring the mixture to a low simmer. Continue cooking over medium-low heat until the cream begins to thicken – about 10 minutes.
    • Taste and add additional seasoning, as needed. Stir in the sliced green onions before serving.

Find a nearby Brookshire Brothers to get started today!

 


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill. 
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

Cooking with Kate: 6 Easy Steps for Organizing Your Freezer
I love the start of a new year. It’s a great opportunity to organize and start fresh after the busy holidays, especially when it comes to the kitchen. In particular, cleaning out your freezer and/or deep freeze gives you a chance to free up a too-full freezer and make plans to re-stock for the busy months ahead. Here are some tips and tricks for keeping your freezers organized, plus a recipe for a yummy freezer-ready meal:
 
Opening the Freezer
 

How to Keep Your Freezer Organized in 6 Easy Steps

Label EVERYTHING
Always include what the food is, the date it was prepared, and recommended cooking instructions.
 
Freeze individual servings
No more thawing an entire bag or container of something you just need a little of. Portion out your meals or ingredients ahead of time, freeze them individually, and then just use what you need.
 
Freeze things flat
Using gallon or quart sized freezer storage bags is a GREAT way to store a lot of things. Fill the bag, remove the air, and lay it flat to freeze. Once frozen, you can stand it up on its side where it’s only an inch or two wide—a great space saving technique!
 
Inventory (right on your freezer!)
Keep a regular inventory of what you have in your freezer by keeping a list on the door of your pantry or where you write out your grocery list. BONUS: dry erase markers work on most freezer doors so you can write your inventory right where you need it! If you don’t want to write directly on the surface in your kitchen, purchase a small magnetic dry erase board and attach it to the side. Review and revise your list each time you use up or add something.
 
Keep a list of how long food lasts in the freezer
With a full freezer, it may be hard to decide what you need to eat your way through first. Find a good printable, like the FDA's guide or this easy to read sheet, to keep on hand so you always know which foods should be at the top of your list.
 
Remove or rearrange freezer shelves
Freezer shelves can sometimes get in the way instead of helping to keep things organized. Most shelves and drawers are adjustable and can be rearranged (or removed) to make the most of available space.
 
Keepin it fresh: How to store groceries: Tackle your fridge next with these tips and tricks for organization.
 

Tomato Basil Chicken

Ingredients
8 chicken breasts, boneless with skin
Salt and pepper to taste
3 tablespoons olive oil
1 tablespoon butter
½ cup dry white wine
1 can (28 oz) diced tomatoes
1 can (14 oz) whole tomatoes
2 tablespoons (heaping) tomato paste
1 package fresh basil, torn into small pieces
8 cloves garlic, peeled and left whole
 
DON'T FORGET: Check your weekly ad for special prices on these ingredients!
 
Directions
  • Preheat oven to 400 degrees. Salt and pepper chicken breasts.
  • Heat ovenproof skillet or Dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
  • Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add fresh basil, 8 cloves of peeled (but whole) garlic, and the chicken. Toss to coat the chicken in the sauce. Place the lid on the pot or skillet and cook in the oven for 1 hour.
  • Remove lid and check sauce. If it's overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and add salt and pepper, as needed.
  • Serve with buttered noodles, steamed rice or roasted potatoes, fresh grated mozzarella and parmesan, a green salad, and crusty garlic bread.
  • To freeze: Let chicken cool and place in foil pan, baking dish, or gallon freezer storage bag. Cover tightly, label and freeze. Thaw overnight in the fridge before re-heating in the oven or on the stove for 30-45 minutes or until warm.

Find a nearby Brookshire Brothers to get started today!

 


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

 
Cooking with Kate: A Little Bit of Luck

Traditional Recipes for New Year's Lunch

 
It’s almost 2018—Happy New Year! Have you ever wondered why we eat black-eyed peas, cornbread, and collard greens or cabbage on New Year’s Day? Here in the South, this traditional New Year’s Day meal is thought to bring good luck, prosperity, and good health in the coming year! Regardless if you hold to this tradition or not, black-eyed peas and cornbread is a hearty and comforting meal after all the rich Christmas food. My family likes to prepare our peas with this delicious and spicy chowchow relish. If you missed any friends or neighbors on your Christmas list or need a quick thank you, a jar of this chowchow makes a fantastic gift!
 
Black Eyed Peas
 

The Rudasills’ Black-Eyed Peas

Ingredients
½ pound uncooked bacon, diced
½ stick salted butter
1 medium-large white onion, diced small
2 cloves garlic, minced
1 ½ - 2 pounds shelled black-eyed peas, fresh or frozen
2 cups chicken broth
salt and pepper to taste
 
Find a nearby Brookshire Brothers to pick up any ingredients you don't already have on hand!
 
Directions
    • In a large pot with a lid, sauté the bacon pieces over medium heat until the bacon grease begins to render and the bacon is barely cooked. Remove the bacon from the pot with a slotted spoon and reserve for later.
    • Increase the heat to medium-high, and add the butter to the pot. Add the diced onion and garlic to the pot and sauté for 3-5 minutes until the onions are translucent. Add the peas, cooked bacon, and chicken broth to the pot. Add enough water so that the peas are covered by about one inch of liquid.
    • Bring the peas to a low simmer over medium-high heat, reduce the heat to low, cover the pot halfway with the lid, and continue cooking for 1 to 1 ½ hours until the peas are soft, stirring every 10-15 minutes.
    • Taste the peas and season with freshly ground black pepper and salt, if needed. Serve warm with fresh cornbread and spicy chowchow!
 #TBT: Take a look back at Kate's tips and recipes for keeping the winter blues away during this holiday time!
 

Old Fashioned Spicy Chowchow Relish

Ingredients
¼ cup water
1 tablespoon salt
¾ cup white sugar
2 garlic cloves, finely minced
¾ teaspoon dry mustard
1 ½ teaspoon mustard seed
½ teaspoon crushed red pepper
¼ teaspoon celery seed
¼ teaspoon turmeric
¼ teaspoon ground ginger
½ cup apple cider vinegar
2 cups green bell pepper, diced
2 cups sweet red bell pepper, diced
1 ½ cups firm green tomatoes, diced
2 cups sweet onion, diced
1 ½ cups green cabbage, diced
 
Don't forget to check your weekly ad for special savings on all these great ingredients!
 
Directions
    • In a large non-reactive pot, bring water, salt, sugar, garlic, and spices to a low simmer.
    • Add cider vinegar and bring to a gentle boil. Add all the diced vegetables and toss to coat vegetables in the spice liquid.
    • Reduce heat to medium and continue to cook, stirring occasionally, for approximately 5-10 minutes until the vegetables become tender.
    • Transfer mixture to glass jars with lids and refrigerate. Chowchow will keep chilled for 2-3 weeks in the refrigerator.

Happy New Year to you and your family and many wishes for good luck, prosperity, and good health in 2018!

 
Happy New Years 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.
 
Thanksgiving may be over but the leftovers are not...

Cooking with Kate: Quick and Easy Thanksgiving Leftover Recipes

 
Thanksgiving may be over, but that leftover turkey is probably still taking up valuable space in your fridge or freezer. Make room for Christmas baking and party food prep by putting your Thanksgiving favorites to good use with these two easy recipes. Even those who are tired of turkey will chow down on these dishes!
 
Read more: How long should you keep that turkey anyways? Here's ten tips for storing Thanksgiving leftovers.
 

Quick Turkey Chowder

Girl eating soup
Serving size: 1 cup | Yield: 8 servings
Ingredients
1 cup green onion, thinly sliced
1 cup celery, thinly sliced
4 tablespoons butter
2 (10.5 oz) cans condensed cream of potato soup
2 (16.5 oz) cans cream-style corn
2 cups turkey or chicken stock (not broth)
½ teaspoon nutmeg
Salt and pepper, to taste
2 cups cooked turkey, ½ inch pieces
2 tablespoons fresh parsley, minced
 
Find a nearby Brookshire Brothers to pick up any ingredients you don't already have on hand!
 
Directions
    • In a large pot over medium-high heat, sauté green onion and celery in butter until celery is almost tender.
    • Add potato soup, corn, turkey or chicken stock, and nutmeg. Season generously with salt and black pepper.
    • Stirring constantly, bring to a gentle boil. Reduce heat to low and add turkey and parsley.
    • Simmer for 5-10 minutes or until turkey is heated through.
Read more: Get the full scoop on how to prepare this soup as a freezer meal. It's quite the rewarding weekend project!
 

Loaded Mashed Potato Cakes

Woman frying potato cakes
Ingredients
2 cups cold mashed potatoes
1 cup shredded cheese (cheddar or pepper jack)
½ cup flour
6 strips bacon - Check out our special prices on Wright Bacon in this week's ad!
1 bunch green onion, thinly sliced – white and green divided
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
2 tablespoon fresh parsley , minced
2 eggs
4 tablespoons butter
 
Read more: These cakes can be a GREAT party appetizer. Don't forget to also visit our deli for other great appetizers and holiday deli trays!
 
Directions
    • In a skillet, cook the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl. Pour off all but 2 tablespoons of bacon grease from the frying pan and cook the garlic and white parts of the green onion over medium heat until translucent. Add garlic and onions to the bacon along with mashed potatoes, cheese, flour, green onions, spices, parsley, and eggs. Blend well with a spoon or your hands; the mixture will be thick and sticky.
    • Wash and dry your frying pan, then melt 1 tablespoon of butter over medium heat.
    • Scoop up about ¼ cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it is ½ – ¾″ thick. Fry for about 3 minutes on each side, until they are lightly golden brown.
    • For best results, serve immediately, while hot and crispy, with sliced green onions, sour cream, or ketchup.
 
 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.
Cooking with Kate: Wicked Good Snacks

A fall take on a summer favorite. 

With our Texas weather fickle as ever, it’s no surprise that we’re looking at a fairly warm Halloween this year. It seems like summer just won’t say goodbye! To mix up the summer temperatures with some fall spirit, here’s an easy-to-make, sweet snack recipe. Basically, think Rice Krispies Treats but with fall flavors and fun topping ideas. Even better, this snack mix makes for a quick, easy party favor for a Halloween bash and trick-or-treaters. Visit your local Brookshire Brothers today to find these ingredients and other wicked good snacks! 
 
 

Rice Krispies Treat Snack Mix

(Pictured left as seen at the 7th Annual Lufkin's Bistro | Photo credit: Lisa Crow Photography)
 
Ingredients
1 (12 oz) box crisp rice cereal
5 tablespoons butter
2 tablespoons brown sugar
1 (7 oz) container marshmallow fluff / crème
 
Directions
    • In a small saucepan, melt the butter with the brown sugar until sugar dissolves.
    • Add the cereal to a large bowl and toss with the melted butter mixture until all the cereal is coated.
    • Add the marshmallow fluff and gently mix into the cereal until most of it is mixed in but you still have small clumps of coated cereal (the rice krispie “treats”).
    • Add in ingredients for flavor combinations (see below) or make up your own!
    • Chill mix for at least 2 hours before serving (it’s a LOT less messy if you serve it cold) and ENJOY!
Read more: Pull out all the potluck stops with toothy apples and spiced apple cider.
 

FLAVOR COMBINATIONS: 

Citrus-y Cranberry
1 tablespoon orange zest
1 (12 oz) bag mini chocolate chips
1 cup sliced almonds, toasted
1 (3 oz) package dried cranberries
 
Movie Night Magic
1 (11 oz) bag Kraft caramel bits
1 (12 oz) bag mini chocolate chips
1 tablespoon coarse or flaky sea salt
 
Read more: Make your scary movie night really pop with these three fun popcorn recipes.
 
White Christmas Mint
1 (12 oz) package white chocolate chips
1 (4-6 oz) package soft peppermint candy, crushed
 
Tropical Oasis
1 (12 oz) bag white or chocolate chips
1 (14 oz) package shredded coconut, toasted
1-2 cups dried tropical fruit (mango, pineapple, etc.)
1 cup sliced almonds, toasted
 
Read more: These fruit-filled recipes are frightfully good—and healthy!
 
After School Snack
1 (10-12 oz) bag peanut butter chips
1 cup dried strawberries or raisins
 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.
Cooking with Kate: Almost Autumn...

A Fall Favorite Recipe: Pumpkin Crumb Muffins with Maple Icing

 While this past week was the Autumnal Equinox and the first official day of fall, Texas rarely gets that memo in September. Still, we can look forward to cooler temperatures just around the corner—and that means favorite fall recipes too! Pumpkin spice everything is always popular this time of year and, while it’s not my coffee preference, I love pumpkin bread and muffins. One particularly quick recipe I love to fix is Pumpkin Crumb Muffins. What’s great about this easy recipe is that it includes a wonderful crumb topping and maple icing. Don’t forget, pumpkin is a good source of fiber, Vitamin A, Vitamin C, and beta-carotene, which actually helps keep these muffins moist and delicious. Visit a nearby Brookshire Brothers to get started today!
 

Read more: While we love pumpkin treats, don't forget to check out Kate's savory pumpkin recipes too!
 

Pumpkin Crumb Muffins with Maple Icing

Yield: 15 large muffins or 28-30 mini muffins
Ingredients - Muffins
1 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ¼ teaspoon pumpkin pie spice
½ teaspoon salt
½ cup canola or vegetable oil
½ cup granulated sugar
½ cup packed light or dark brown sugar
1 ½ cups canned pumpkin puree
2 large eggs, at room temperature
¼ cup milk, at room temperature
 
Crumb Topping
¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed light or dark brown sugar
1 tablespoon pumpkin pie spice
6 tablespoons butter, softened
 
Maple Icing (optional)
1 ½ cups confectioners' sugar
3 tablespoons pure maple syrup
1 tablespoon milk
 
 Read more: Pumpkin's not the only fall favorite produce—check this winter squash recipe from Angela Larson (RD) too!
 
Directions
Preheat oven to 425°F. Spray (2) 12-count or mini muffin pans with nonstick spray or line with cupcake liners. Set aside.
 
Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain. Spoon the batter into liners, filling them ¾ full.
 
Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Cut in the softened butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they stick.
 
Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for these muffins is about 21-22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.
NOTE: For mini muffins, bake for 15-18 minutes at 350°F or until a toothpick inserted in the center comes out clean.
 
Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
 
Make ahead tip: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

 

You can find all of the ingredients to the ‘Pumpkin Crumb Muffins with Maple Icing’ recipe at a Brookshire Brothers location near you. For Brookshire Brothers location information please visit our location finder page here.

 


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.

Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

  

Cooking with Kate: Take the Labor Out of Labor Day!
Labor Day may be just around the corner, but you can keep it labor-free with one of these quick recipes that can be made in advance! Whether you are enjoying a day at the lake or hosting a backyard barbeque, your food will impress your loved ones—and you’ll get to enjoy the party yourself! What’s more, these recipes feature lots of great produce, so get yours farm fresh at your local Brookshire Brothers today!
 
Read more: Bring the heat this weekend with Kate’s tips on summer grilling!
 
 

Ultimate Baked Potato Salad

from Catering with Kate
Makes 8-12 servings
 

Ingredients

4 lbs small or bite-sized potatoes
any combination of baby gold, red, purple, blue, or fingerling potatoes
1 lb sliced bacon
1 (16 oz) carton sour cream
3 tablespoons mayonnaise
2 cups shredded cheddar jack cheese
3 tablespoons fresh chives, finely chopped
1 tablespoon Montreal steak seasoning
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
 

Directions 

Rinse potatoes under running water to remove any dirt. Cut small potatoes in half and place in a large pot. Cover with water and bring to a boil over high heat. Note: if using larger potatoes, cut into 1-inch cubes before cooking.Reduce heat to medium and cook until potatoes are just tender (about 5-8 minutes). Drain the potatoes, transfer to a large bowl or platter, and place in refrigerator to cool completely.
 
Read more: There’s a place for that! Find out what the best places are for storing food in your fridge.
 
While the potatoes are cooling, cut the bacon into ¼-inch pieces and cook over medium heat in a large skillet until crispy. Remove cooked bacon from the skillet with a slotted spoon and drain on a paper towel lined plate. Let cool, and crumble any larger pieces. Set aside.
 
Read more: BYOB? You’ll definitely need Kate’s recipe for Sweet and Spicy Beer Braised Sausage
 
In a large bowl, mix sour cream, mayonnaise, shredded cheese, chopped chives, and seasonings. Taste the mixture and add additional seasonings, if needed. Gently fold the cooled potatoes and crumbled bacon into the sour cream mixture until everything is well coated. Cover with a lid or plastic wrap and refrigerate for at least 4 hours or overnight before serving.
 
Read more: Vegetarians can join the fun too with this recipe for Black Bean Sliders!
 
 

Honey Lime Fruit Salad

from Catering with Kate
 
Makes 8-12 servings
 

Ingredients

1 large pineapple, peeled, cored, and cut into bite-sized pieces
2 cups red or green grapes, washed and cut in half
1 pint strawberries, washed, stems removed, and cut in half
1 cantaloupe, peeled, seeds removes, and cut into bite-sized pieces
4 stone fruits, pit removed and cut into bite-sized pieces
– any combination of mangoes, nectarines, plums, pluots, peaches
2-4 apples (depending on size), cored and cut into bite-sized pieces
– any combination of Pink Lady, Cameo, Gala, Fuji, Granny Smith, Honeycrisp, or your favorite
1 pint fresh blueberries
Read more: With five different recipes, this blog from Kate is bursting with blueberries!!
¼ cup good quality honey
Zest of 2 limes
Juice of 2 limes
 

Directions 

Wash and cut up all fruit and place in a large bowl. Add honey, lime zest, and lime juice. Gently toss to coat. Cover and chill for at least 2 hours before serving.
 
Read more: Sad summer’s ending? Check out Kate’s recipes for “Cooking Away the Labor Day Blues”!

 


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.

Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

 

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