Quick Vanilla Bean Cheesecake Parfaits

• • 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.

Amaretto Mascarpone Cheesecake with Almond 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.

• • 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!

 

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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.

 

Ultimate Blueberry Streusel Muffins

• • 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

Quick Breakfast Quiche

VARIATIONS  

• • 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!

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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.

• • 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

Quick 3 Ingredient Peanut Butter Cookies

• • 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.

William’s Family Oatmeal Cookies

• • 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!

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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.

 

Surf and Turf Dinner Menu: Two Easy Side Dish Recipes

Quick Bacon-Wrapped Green Bean Bundles

• • 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.

Cajun Corn Maque Choux

• • 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!

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.

How to Keep Your Freezer Organized in 6 Easy Steps

Tomato Basil Chicken

• 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!

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.

Traditional Recipes for New Year's Lunch

The Rudasills’ Black-Eyed Peas

• • 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!

Old Fashioned Spicy Chowchow Relish

• • 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!

 

 

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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: Quick and Easy Thanksgiving Leftover Recipes

Quick Turkey Chowder

• • 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.

Loaded Mashed Potato Cakes

• • 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.

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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.

A fall take on a summer favorite. 

Rice Krispies Treat Snack Mix

• • 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!

FLAVOR COMBINATIONS: 

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.

A Fall Favorite Recipe: Pumpkin Crumb Muffins with Maple Icing

Pumpkin Crumb Muffins with Maple Icing

Yield: 15 large muffins or 28-30 mini muffins

Ingredients - Muffins

Crumb Topping

Maple Icing (optional)

 Read more: Pumpkin's not the only fall favorite produce—check this winter squash recipe from Angela Larson (RD) too!

Directions

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.

Ultimate Baked Potato Salad

Ingredients

Directions 

 

Honey Lime Fruit Salad

Ingredients

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.