The holiday season is upon us, which means more opportunities to show off and practice those cooking skills! Whether you have family coming over, visiting friends, or have a little extra time on your hands, these festive-themed recipes from winners of our Creative Arts cooking competitions will not disappoint on any occasion!
CHICKEN BACON RANCH POTATO BAKE
Janice Nacole Lohrs
Quinlan, TX
1st Place–Farm to Fork
Ingredients:
1½ lbs. baby gold potatoes
Salt & pepper, to taste
½ c. prepared Ranch dressing, divided use
2 lbs. boneless, skinless chicken breasts, cut into 1- inch cubes
2 c. Mexican Cheese Blend
1 c. cooked & crumbled bacon
½ c. diced green onion
Preheat oven to 450°. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Dice potatoes into 1-inch cubes. In a large bowl mix together diced potatoes, salt, pepper and¼ cup Ranch dressing. Scoop potatoes into a prepared baking dish (save that bowl, we’re going to use it again for the chicken). Bake potatoes 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won’t be fork tender quite yet). While potatoes are cooking, add cubed chicken to bowl you used for potato and add salt, pepper and remaining ¼ cup Ranch dressing (see my notes below about additional seasoning ideas). Once potatoes have cooked 30 minutes, remove baking dish from oven and lower oven temperature to 400°. Top cooked potatoes with raw marinated chicken. Cover baking dish with aluminum foil (warning: baking dish will be very hot so use oven mitts to do this). Place baking dish back in oven and cook an additional 20 minutes (or until chicken is fully cooked and has reached 165° internal temperature). Take baking dish out of oven and top with shredded cheese, bacon and green onion. Place back in the oven 8-10 minutes (or until cheese is melted and bubbly).
CORN PIE
Sara Smith
Arlington, TX 3rd Place–Speedy Dishes Contest
Ingredients:
1 (9-inch) frozen deep dish pie shell
4 lg. eggs, lightly beaten
1¼ c. heavy whipping cream 1 tsp. salt
¼ tsp. pepper
½ c. finely chopped onion 1 ½ c. frozen corn
1 c. shredded extra sharp
cheddar cheese
Take pie shell out of freezer and allow to come to room temperature. Preheat oven to 425°. Prick pie shell with fork on bottom and sides. Par-bake pie shell 7 minutes. In large bowl, mix eggs, heavy whipping cream, salt, pepper, onion, corn and cheese. Pour into shell. Bake 10 minutes at 425°. Reduce heat to 350° and continue to bake 30 minutes more until center is almost firm. Cool about 15 minutes. Enjoy.
CRACK GREEN BEANS
Anna Johnson Fort Worth, TX
2nd Place–Speedy Dishes Contest
Ingredients:
5 (8-oz.) cans green beans, drained
12 slices bacon, chopped, cooked to be crispy & drained
2/3 c. brown sugar
¼ c. butter, melted 7 tsp. soy sauce
1 ½ tsp. garlic powder
Put drained beans in a 9 x 13-inch pan. Add cooked pieces of bacon. Mix brown sugar, butter, soy sauce and garlic powder. Pour over beans and cook 40 minutes at 350°. Mix to coat and toss, serve.
PRALINE APPLE BREAD
Lynda Sanders Trophy Club, TX
3rd Place–Bread Contest
Ingredients:
1 ½ c. pecans, chopped & divided
1 (8-oz.) ctn. sour cream 1 c. granulated sugar 2Ig.eggs
1 T. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
½tsp.salt
1 ½ C. (¾ lb.) finely chopped, peeled Granny Smith apples
½ c. butter
½ c. firmly packed light brown sugar
Preheat oven to 350°. Bake ½ cup pecans in single layer in shallow pan 7-8 minutes or until toasted and fragrant, stirring after 4 minutes. Set aside. Beat sour cream, sugar, eggs and vanilla at low speed with an electric mixer 2 minutes or until blended. Set aside. Stir together flour, baking powder and salt. Add to sour cream mixture, beating just until blended. Stir in apples and toasted pecans. Spoon batter into greased and floured 9 x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans, lightly press pecans into batter. Bake at 350° 1 hour or until wooden pick inserted into center comes out clean. Shield with foil after 50 minutes to prevent excessive browning. Cool in pan on wire rack 1O minutes; remove from pan to wire rack. Bring butter and brown sugar to boil in a heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat and pour over bread. Let cool completely.
TIC TAC TOE MINTS
Calvin Burress Houston, TX
1st Place–Youth Cooking, Jrs., Age 14
Ingredients:
4 oz. cream cheese, room temp. 1 lb. confectioners’ sugar •
¼ tsp. peppermint extract
1 T. lime zest
4 oz. dark chocolate
Combine cream cheese, powdered sugar and extract and beat well. Turn on silpat and knead in lime zest. With teaspoon scoop, roll into a ball and form mints. Melt chocolate in microwave and drizzle X’s and O’s alternatively on mints. Let stand 10 minutes and store in airtight container.
CARROT SPICE CAKE WITH BROWN SUGAR CREAM CHEESE FROSTING
Harold Oberg Runaway Bay, TX
3rd Place–Youth Cooking, Jrs., Age 16
Cake Ingredients:
2 c. all-purpose flour 2 tsp. baking soda
½tsp.salt
2 tsp. ground cinnamon 1/z tsp. ground nutmeg 3 eggs, slightly beaten
¾ c. vegetable oil
¾ c. buttermilk
2 c. granulated sugar 2 tsp. vanilla extract 3½ c. carrots, grated 1 ½ c. coconut, flaked
20-oz. can crushed pineapple, drained
1 c. pecans or walnuts, chopped
Preheat oven to 350°. Line 3 (9-inch) round pans with parchment paper. In a medium mixing bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. In a large mixing bowl, combine eggs, oil, buttermilk, sugar and vanilla. Beat on low speed until well combined. Stir in flour mix1ure with a wooden spoon. Fold in grated carrots, flaked coconut, crushed pineapple and pecans (or walnuts). Pour into prepared pans and bake 20-30 minutes or until inserted toothpick comes out clean. Let cool In pans 15 minutes. Remove cakes and let cool completely on a wire rack. Frost layers, sides and top with brown sugar cream cheese frosting.
Brown Sugar Cream Cheese Frosting Ingredients:
7 c. confectioners’ sugar
¼ c. packed light brown sugar
½ c. butter, softened
16 oz. cream cheese, room temp.
2 tsp. vanilla
Combine sugars, butter, cream cheese and vanilla on medium speed until smooth and creamy.
