FBC KAUFMAN
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Recipe Collection
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Starters

3 RECIPES
Vegetable Confetti BarsCrab Meat Dip with CrackersGlazed Pecans
THEGARDENTABLE

VEGETABLE CONFETTI BARS

INGREDIENTS
  • 2 pcs. refrigerated crescent rolls
  • 1/2 cup sour cream
  • 1 envelope dry ranch dressing mix
  • 3/4 cup scallions, finely diced
  • 3/4 cup broccoli, finely diced
  • 3/4 cup cauliflower, finely diced
  • 3/4 cup carrots, finely diced
  • 2 (8 oz.) packages cream cheese
  • 3/4 cup bell pepper, finely diced
  • 3/4 cup tomato (seeded), finely diced
  • 3/4 cup mayonnaise
INSTRUCTIONS
  1. 1.Cover bottom of 11x17 ungreased pan with rolls spread out flat.
  2. 2.Bake at 350°F for 20 minutes, until lightly browned. Cool.
  3. 3.Mix mayonnaise, sour cream, cream cheese, and ranch dressing mix.
  4. 4.Spread over cooled baked rolls.
  5. 5.Mix diced vegetables together and sprinkle over cream cheese mixture.
  6. 6.Cover with plastic wrap and press vegetables down into the cream cheese mixture.
  7. 7.Keep covered and chill in refrigerator 3–4 hours.
  8. 8.Cut into small bars to serve.
GATHER’ROUND

CRAB MEAT DIP WITH CRACKERS

INGREDIENTS
  • 1 can crabmeat
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions, thinly sliced, including tops
  • Mayonnaise, just enough to bind together
INSTRUCTIONS
  1. 1.Mix all ingredients.
  2. 2.May be spread on rye or pumpernickel cocktail bread and baked at 350°F for 10 minutes or until the cheese melts.
  3. 3.May be served cold with crackers or chips.
FROMTHEFARM

GLAZED PECANS

INGREDIENTS
  • 1 egg white, beaten
  • Sprinkle of salt
  • Pecans
  • 1/2 cup brown sugar
  • 1 tsp. vanilla
INSTRUCTIONS
  1. 1.Mix all ingredients together.
  2. 2.Drop in pecan halves and coat.
  3. 3.Drop pecans on cookie sheet lined with parchment paper.
  4. 4.Bake at 200°F for 2 hours, at least, until pecans are dry.

Sides

7 RECIPES
Hush PuppiesMashed PotatoesCabbage SaladCorn SaladSquash CasseroleIsabel’s White RiceDenise’s Frijoles Charros
THECOUNTRYKITCHEN

HUSH PUPPIES

INGREDIENTS
  • 1 1/2 cups yellow cornmeal
  • 1 tbsp. granulated sugar
  • 1/2 cup buttermilk
  • 1 small yellow onion, finely diced
  • Canola oil for frying
  • 1/2 cup all-purpose flour
  • 1 tsp. all-purpose Creole seasoning
  • 1 large egg, beaten
  • 1 large jalapeño (deseeded and deveined), finely diced
INSTRUCTIONS
  1. 1.Preheat the oven to 200°F to keep hush puppies warm. Prepare a wire baking rack on a paper towel-lined baking sheet.
  2. 2.Mix cornmeal, flour, sugar, and Creole seasoning.
  3. 3.Add buttermilk, beaten egg, diced onion and jalapeño to dry ingredients, mixing only enough to incorporate all together. Let batter rest while heating oil for frying.
  4. 4.In a large Dutch oven or cast-iron skillet, heat 3–4 cups of canola oil (enough to create 1–1 1/2 inches of depth) over high heat to 365°F.
  5. 5.Use a cookie scoop to scoop out puppy batter 8–10 at a time and fry for 2–3 minutes.
  6. 6.Transfer to prepared wire baking rack to drain.
  7. 7.Place wire rack in preheated oven to keep warm during additional batches.
OLDFASHIONEDFAVORITES

MASHED POTATOES

INGREDIENTS
  • 8–10 potatoes, peeled and cooked
  • 8 oz. softened cream cheese
  • Salt & pepper to taste
  • 1 cup sour cream
  • 6 tbsp. butter
  • 3/4 cup Parmesan cheese, divided
INSTRUCTIONS
  1. 1.Beat sour cream and cream cheese together.
  2. 2.Add hot, drained potatoes. Beat until smooth.
  3. 3.Add 4 tbsp. of butter, chives, salt, and pepper.
  4. 4.Butter a 3-qt. casserole dish. Sprinkle 1/4 cup Parmesan cheese in the dish.
  5. 5.Add potatoes, dot with butter, and sprinkle the top with the remaining cheese.
  6. 6.Bake for 25–30 minutes at 350°F. Can be refrigerated for 2–3 days.
FRESHFROMTHEGARDEN

CABBAGE SALAD

INGREDIENTS
  • 2 bags cole slaw mix
  • 1 1/2 cups toasted almond slivers
  • 2 bags Ramen Noodles, chicken flavor
  • 1 red bell pepper, diced
Dressing
  • 1 cup vinegar
  • 1/2 cup oil
  • 3 chicken bouillon cubes, crushed
  • 1 cup sugar
  • 2 seasoning packets from Ramen Noodles
INSTRUCTIONS
  1. 1.Salad: Run your knife through the cole slaw mix so there are no long strings.
  2. 2.Crush the Ramen Noodles into smaller pieces.
  3. 3.Top the cole slaw with the Ramen Noodles, almonds, and diced bell pepper.
  4. 4.Dressing: Heat vinegar slightly so the sugar, bouillon, and seasoning will dissolve.
  5. 5.Mix together all of the dressing ingredients.
  6. 6.When you are ready to serve, pour the dressing over the coleslaw mixture and mix. Serve.
THEHARVESTTABLE

CORN SALAD

INGREDIENTS
  • 1 can Mexicorn, drained
  • 1 cup bell pepper, chopped
  • 1 cup purple onion, chopped
  • 1 bag Chili Cheese Fritos
INSTRUCTIONS
  1. 1.Mix the first three ingredients and chill. Just before serving, add 1 (10.5 oz.) bag of coarsely crushed Chili Cheese Fritos.
THEOLDFARMHOUSE

SQUASH CASSEROLE

INGREDIENTS
  • 5–6 squash, sliced
  • 1/2 cup onion, chopped
  • 1 stick margarine
  • 1 cup carrots, grated
  • 1 can cream of mushroom soup
  • 1 box Stove Top stuffing, any flavor
INSTRUCTIONS
  1. 1.Boil ingredients, except soup, until tender. Drain and add soup.
  2. 2.While the vegetables are cooking, mix the following: 1 stick margarine, melted, and 1 box stuffing. Take out 1 cup for the top.
  3. 3.Put the remaining stuffing in the bottom of the casserole dish and press down.
  4. 4.Pour prepared squash on top. Top with cup stuffing. May top with grated cheese.
  5. 5.Bake at 350°F for 30 minutes.
HOMESTYLEFAVORITES

Isabel’s White Rice

INGREDIENTS
  • 1 cup rice
  • 2 cups hot chicken broth
  • Salt, to taste
  • 2 tablespoons oil
  • 1 small can mixed vegetables
INSTRUCTIONS
  1. 1.Place a pot or deep skillet on the stove and add the oil. Immediately add the rice and sauté briefly; do not let it brown.
  2. 2.Add the hot broth, followed immediately by the drained vegetables (liquid removed).
  3. 3.When it begins to boil, reduce the heat. The white rice will be ready in 20 minutes.
  4. 4.If desired, you can add a few sprigs of cilantro or parsley; this is a matter of personal preference.
FAMILYFAVORITES

Denise’s FRIJOLES CHARROS

INGREDIENTS
  • 1 lb pinto beans (cooked)
  • 2 jalapeño peppers
  • 2 tomatoes
  • 1 onion
  • 1 lb bacon
  • 4 hot dogs
  • Lemon pepper to taste
  • Maggi seasoning to taste
  • Salt to taste
  • Oil to taste
INSTRUCTIONS
  1. 1.Chop the vegetables, bacon, and hot dogs into small pieces.
  2. 2.Sauté everything together in oil; once the onion is translucent, pour the mixture into the pot with the cooked beans.
  3. 3.Add lemon pepper, salt, and Maggi seasoning to taste!
  4. 4.Let everything simmer together for 10 minutes, and it’s ready!!

Mains

2 RECIPES
BBQ MeatballsChicken Spaghetti
THEBACKYARDSUPPER

BBQ MEATBALLS

INGREDIENTS
  • 3 lb. ground chuck
  • 1 can evaporated milk
  • 2 tsp. chili powder
  • 1 cup chopped onion
  • 1/2 tsp. pepper
  • 1 cup rolled oats
  • 1 tsp. salt
  • 2 eggs, beaten
  • 1/2 tsp. garlic powder
Topping
  • 1 cup brown sugar
  • 1 cup ketchup
  • 1 tbsp. liquid smoke
  • 1/2 tsp. garlic powder
INSTRUCTIONS
  1. 1.Mix all together and make into balls. Place in 9x13 pan; about 28 balls.
  2. 2.Mix the topping and pour it over the meatballs. Bake uncovered at 350°F for 1 hour.
GMA’SRECIPEBOX

CHICKEN SPAGHETTI

INGREDIENTS
  • 1 box spaghetti
  • 4 tbsp. butter
  • 1 can cream of chicken soup
  • 1 1/2 cups shredded cheddar cheese
  • Generous sprinkle of fresh ground pepper
  • 1 rotisserie chicken
  • 1/2 tsp. sea salt
Gluten-free roux
  • 1 1/2 cups chicken or veggie stock
  • 1/2 cup gluten-free flour
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 3/4 cup milk
  • 1/2 tsp. salt
  • 1/4 tsp. fresh ground pepper
  • 1/8 tsp. dried thyme
INSTRUCTIONS
  1. 1.Cook the spaghetti in water seasoned with salt & garlic powder until tender.
  2. 2.Drain off the water, keeping back 3/4 cup. Cut up the rotisserie chicken.
  3. 3.In a large bowl, stir together the cooked spaghetti, remaining water, chicken, butter, cheese, soup, and salt & pepper.
  4. 4.Bake at 350°F until the cheese is melted and bubbling.
Gluten-free roux
  1. 1.Bring chicken stock to a boil over medium heat. In a separate bowl, whisk together milk and flour until dissolved.
  2. 2.Slowly pour the milk mixture into the chicken stock, whisking to combine.
  3. 3.Add in the remaining seasonings, and bring to a very low boil, stirring constantly so the bottom of the pan doesn’t burn.
  4. 4.Let the mixture boil until thickened, about 3 minutes.
  5. 5.Use immediately or store in an airtight container in the refrigerator up to a week.

Desserts

3 RECIPES
Texas Sheet CakeSugar Free Double Chocolate MousseCranberry Peach Cobbler
THESWEETKITCHEN

TEXAS SHEET CAKE

INGREDIENTS
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 cup butter, cubed
  • 1 cup water
  • 1/4 cup cocoa powder
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp. pure vanilla
Frosting
  • 1/2 cup butter, cubed
  • 1/4 cup cocoa powder
  • 1/3 cup whole milk
  • 3 cups powdered sugar
  • 1 tsp. pure vanilla
  • Pinch of kosher salt
  • 1/2 cup toasted pecans, roughly chopped (plus more for garnish)
INSTRUCTIONS
  1. 1.Preheat oven to 350°F. Grease a jelly roll pan or a 15 × 10-inch baking dish with nonstick cooking spray.
  2. 2.In a large bowl, combine flour, sugar, brown sugar, baking soda, and salt. Whisk until well combined.
  3. 3.In a medium saucepan over medium heat, add butter, water, and cocoa powder. Cook, stirring often, until the butter is melted and the mixture comes to a boil. Remove from heat.
  4. 4.Pour the chocolate mixture into the flour mixture. Stir until well combined. Add eggs, sour cream, and vanilla; stir until well blended. Pour into the prepared pan and spread into an even layer.
  5. 5.Bake until a toothpick inserted into the center of the cake comes out clean, about 20 to 25 minutes.
  6. 6.Meanwhile, make the frosting. In a medium saucepan, combine butter, cocoa powder, and milk. Bring the mixture to a simmer. Remove from heat and whisk in powdered sugar, vanilla, and salt. Mix until smooth, then stir in pecans.
  7. 7.Pour frosting over the cake while the cake is still hot, then sprinkle more pecans on top. Cool completely before cutting, about 1 hour.
THEDESSERTTABLE

SUGAR FREE DOUBLE CHOCOLATE MOUSSE

INGREDIENTS
  • 8 oz. (2 packages) German sweet chocolate, melted in a double boiler
  • 2 cups heavy cream, divided
  • 2 tsp. vanilla flavoring, divided
  • 2 tbsp. sugar
  • 4 egg yolks
  • 4 tbsp. Cointreau liqueur (optional), divided
INSTRUCTIONS
  1. 1.Melt chocolate in double boiler; whisk in sugar and cream.
  2. 2.Remove from heat and whisk in egg yolks, vanilla, and Cointreau.
  3. 3.Pour into 12 demitasse cups.
  4. 4.Chill.
  5. 5.Top with remaining cup of cream, whipped with vanilla and Cointreau added.
  6. 6.Chill.
  7. 7.Keeps beautifully and is really a diabetic dessert, with 2 tbsp. sugar divided 12 times.
SWEETMEMORIES

CRANBERRY PEACH COBBLER

INGREDIENTS
  • 1 can (21 oz.) peach pie filling
  • 1 package (16.5 oz.) yellow cake mix
  • 1/4 tsp. nutmeg
  • 1 can (14–16 oz.) whole cranberry sauce
  • 1/2 tsp. cinnamon
  • 1 cup (2 sticks) butter, melted
INSTRUCTIONS
  1. 1.Prepare the oven and pan: Preheat the oven to 350°F. Spray a 13 × 9-inch baking dish with cooking spray.
  2. 2.Mix the base: Spread the peach pie filling and whole cranberry sauce evenly in the prepared baking dish.
  3. 3.Make the topping: In a bowl, mix the dry cake mix, cinnamon, and nutmeg. Cut the melted butter into the dry mixture until crumbly.
  4. 4.Assemble: Sprinkle the crumbled mixture evenly over the fruit mixture.
  5. 5.Bake: Bake for 35 to 45 minutes, until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.
FBC KAUFMAN
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