Fall&Winter Recipes

Texas Products &

Food Festivals

Red Wine and Navel Orange Sangria


¾ cup water

1/3 cup raw sugar

1 cinnamon stick

1 teaspoon whole cloves

2 Paramount Citrus navel oranges

2 cups whole, fresh cranberries

1 Paramount Citrus lemon, sliced

1 Paramount Citrus lime, sliced

1 (750 ml.) bottle Zinfandel

1 cup freshly squeezed juice from a Paramount Citrus navel orange

¾ cup brandy

The fresh juice of navel oranges is combined with red wine and brandy, and then mixed with fresh fruits coated in a spiced syrup. It has a rich, deep flavor that is perfect for winter.


Recipe Credit:

Paramount Citrus of Mission, Texas


1. Add the water, sugar, cinnamon stick and cloves to a small saucepan. Use a vegetable peeler to remove the peel from 1 orange. Remove only the orange peel and not the white pith. Add the peel to the saucepan.

2. Heat the sugar and spices on medium, stirring often, just until the sugar fully dissolves. Remove from the heat and let the cinnamon, cloves and peel steep for 15 minutes while you prepare the other ingredients.

3. Slice the remaining orange and cut the slices in half. Add the orange slices, cranberries, lemon slices and lime slices to a medium bowl.

4. Strain the spiced syrup to remove the cinnamon, cloves and orange peel. Pour the strained syrup over the fruit and stir to coat. Set aside.

5. Pour the wine, orange juice and brandy into a large pitcher or punch bowl. Stir.

6. Transfer the syrup and fruit to the pitcher or punch bowl. Stir well.

7. Refrigerate for at least 1 hour before serving.

Texas Wassail



6 small Fuji apples, cored

1 C. brown sugar

1 C. water

48 oz. Shiner Ale

750 ml of Llano Sweet Red Wine

10 whole cloves

10 whole all spice berries

1 cinnamon stick, 2 inches long

1 tsp ground ginger

1 tsp ground nutmeg

1 Tbl butter



Preheat Oven to 350 degrees.


Put the apples into an 8x8 glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly. Pour the water into the bottom of the dish and bake until tender, about 45 minutes.


Pour the Shiner ale and Llano Sweet Red Wine into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth with the butter, tie it up with twine and add to the slow cooker with ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees, but don't boil it.


Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve.

100 Year Old Recipe: Texas Pecan Pie




3 eggs

1 cup white sugar

1/2 c. dark Karo syrup

1 stick of butter softened

1 cup pecan halves

1/4 tsp. salt

1 tsp. vanilla

homemade pie crust

Okay I buy mine!

Whipped Cream



Set Oven for 350. Beat eggs until light and fluffy. Add sugar and beat again. Add syrup, butter, pecans, salt and vanilla. Mix ingredients together and pour into a pie crust. Cook at 350 for 10 minutes. Put foil around edge of crust if it is browning too fast. Reduce temperature to 325 for 30 minutes.  Now here's the tricky part, ovens vary so you may wind up cooking your pie anywhere from 10 to 20 minutes. The pie is done when the center jiggles like jello when you shake the pie. Make sure the pie cools completely before you cut it. Top with REAL whipping cream or vanilla ice cream.

Wurstfest Sausage Balls



2 each 8 ounce blocks of sharp

cheddar cheese (1 pound total)

2 each 1 lb blocks of your

favorite sausage, or mix half

pork/half beef

2 cups pf Bisquick

1 package of Red Lobster Cheddar

Cheese Biscuit Mix

Pre-heat oven to 325 degrees


Did you know Texas is famous for it's many sausage makers? While you are here be sure to try  a few brands like Praseks, V&V and Opas Smokehouse.



Cut the two cheddar cheese blocks in two halves and put in a microwave safe (ceramic) bowl. Pour in about a 1/2 cup of milk and microwave for 3 minutes. Stir the cheddar cheese and return to the microwave for another 2:30 to 3 minutes. Set out and let cool.


 Pour all the Bisquick and Red Lobster Cheddar Cheese Biscuit Mix in a large bowl along with the two 1 lb. packs of sausage. When the cheddar cheese is cool enough to not burn your hands, pour it into the mixing bowl. With your hands, kneed all ingredients together into a large round loaf.


 Once all ingredients are fully mixed, pinch off a small portion of the mixed loaf and roll with your hands into a small ball (a little smaller than a ping pong ball). I suggest using Reynold's No-Stick Aluminum foil on a cookie sheet to bake the sausage balls to make cleanup easier.


 Bake for 30 minutes at 325 degrees. This recipe should yield about 6-7 dozen sausage balls.


 Let cool for about 5-10 minutes and enjoy. They taste even better when dipped in mustard or BBQ sauce, but enjoy them as you wish!

Texas Championship Chili



2 1/2 pounds chili ground beef

1 Tbl. Bacon drippings

14 oz. chicken broth

14 oz  beef broth

1 - 8 oz. can tomato sauce

1 Tbl. granulated onion

2 tsp. beef bouillon

1 tsp. chicken bouillon

3/4 tsp. cayenne pepper, divided

3 Tbl. chili powder

2 each serrano chiles, float and remove when soft

1/4 tsp. black pepper

1/2 tsp onion powder

2 tsp granulated garlic

1/4 tsp. white pepper

1 1/2 Tbl. ground cumin, divided

3 Tbl.  light chili powder

1/4 tsp salt

1 dash chipolte pepper sauce



1.Cook the chili grind meat in the bacon drippings in a stock pot until the meat is a gray color. Add chicken broth, beef broth, and tomato sauce and bring to a boil and then reduce heat to simmer. Add granulated onion, beef bouillon, chicken bouillon, 1/4 teaspoon cayenne pepper, chili powder, and Serrano peppers (whole). Simmer for an hour, stirring occasionally. Remove the peppers.


2.Add black pepper, onion powder, garlic, white pepper, 1 tablespoon of cumin, 1/4 teaspoon of cayenne pepper, and 3 tablespoons of light chili powder. Simmer for 30 minutes, stirring occasionally.


3.Add salt, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper, Tabasco, and beans, if desired, and simmer for 15 minutes, stirring occasionally.

Garnish with grated cheddar cheese and chopped onions.

Recipe credit goes to Beach Bummette of BigOven.com!

TIP: Cook in cast iron dutch oven, makes it taste better!

Day of the Dead Cookies



1 Cup butter (softened)

1/2 Cup powdered sugar

2 tsp  vanilla

2 C up    flour

1/4 tsp salt

1 Cup    ground pecans or almonds


Brightly colored decorations (flower

shaped are best) and for fast and easy

iced cookies pick up your favorite

canned pre-made icing at your local

grocery store.




1.  Cream together, butter, powdered sugar and vanilla blend blend in remaining ingredients.

2.  Form dough into 1 in balls.

3.  Pinch the bottom of the dough ball to form a skull shape or use a preformed cookie cutter available from your local grocery or kitchen store.

4. Place on parchment paper lined cookie sheet 1 inch apart.

5. Use brightly colored flower decorations to make eyes, noses & mouths on the skulls. (Decorations can be made the old fashion way or you purchase cake/cookie decorations from your local store. )

6. Bake @ 325 degrees for 15 - 20 minutes, until set, but not browned.

7. Cool and spread the icing and allow to set before applying the decorations.


Texas Pecan Rum Tres Leches Cake




6 Large Egg Whites

1/2 c. extra fine granulated sugar

6 Large Egg Yolks

1 cup cake flour, or regular flour sifted



1 14oz. can Sweetened Condensed Milk

1 7.6 oz. can Nestle Media Crema Table Cream

2/3 c. evaporated milk

1/4 c.  Spirit of Texas Pecan Street Rum (www.spiritoftx.com)

2 TBL. instant coffee/dissolved in 2 Tbl warm water

1 tsp vanilla extract



1 cup whipping cream

2 TBL extra fine sugar

2 tsp instant coffee

1/2 tsp vanilla extract

diced pecans


PREHEAT oven to 375 degrees. Grease and flour 9 inch springfoam pan



BEAT egg whites and 1/4 c. sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining 1/4 c. sugar in a medium bowl. beat until light and yellow in color. Fold in egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.


BAKE for 15 to 20 minutes or until just golden brown and wooden pick inserted in center comes out clean. Remove to cool on wire rack.



COMBINE sweetened condensed milk, table cream, evaporated milk, texas pecan street rum, coffee mixture and vanilla extract in a medium bowl: stir well. Prick top of cake throughly with a wooden pick. Place cake on a baking sheet with sides. Pour 2 cups of cream over cake. Spoon excess cream from side of pan over top of cake. Let it stand for 30 minutes or until cake absorbs cream. Repeat process with remaining cream.



Beat cream, sugar, coffee grounds and vanilla extract in a small mixer bowl until stiff peaks form. Spread over top and side of cake. Sprinkle diced pecans over the top.


Corn Avocado Pepper Salad



Kosher Salt

4 ears of corn, shucked

4 ripe Hass avocados, seeded, peeled,diced

Juice of 1 lime

1 pints cherry sweet tomatoes, sliced in half

2 red bell peppers, seeded diced

1 cup chopped 1015 sweet onion onion

1/2 cup black beans

1/4 cup seeded and minced jalapeño peppers,

 seeded or Hatch peppers in season

1/2 cup freshly squeezed lime juice

1/4 cup good olive oil

1 tsp sugar

1 teaspoon freshly ground black pepper

1 teaspoon minced garlic


In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.


Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeño peppers to the bowl.


Whisk the lime juice, olive oil, 2 teaspoons kosher salt, 1 tsp sugar, black pepper, garlic, together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

Land Family Mexican Cornbread Casserole



2 lbs of 93% ground chuck

1 medium to large sweet diced onion

2 tbsp ground cumin

2 tbsp chile powder (or Adobo)

salt and pepper to taste

garlic powder if desired

2 packages pre-mix sweet yellow cornbread

2 cans cream corn

1 egg

1/2 cup milk

6-8 oz ground cheese of your choice

(jack is best)

Fresh pot of pinto beans

(or large can of Bush's Pintos)

Chopped jalapeños are optional



Brown ground meat, add the onions, add the spices and simmer until meat is fully cooked. Add seasoning according to taste.


As meat mixture simmers on low, dump both packets of cornbread in a bowl and do not follow the directions! Add the egg, the cream corn and the milk and mix until smooth.


In a 9x12 glass baking dish layer half the cornbread mix on the bottom, Dump the meat on top, cover with plenty of grated cheese and top with the remainder of the cornbread mix. Cook in hot 375-degree over for about 40-45 minutes until cornbread is lightly brown on top and cheese is bubbling through. Top with beans and serve!

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