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Texas Recipes

Try these tantalizingly, tasty treats from Texas

Chili | Tortilla Soup | Sweet Potato Pie | Cowboy Cookies | Pecan Pie | Cow Chips | Fried Steak | Biscuits | Chocolate Chip Cookies | Peanut Butter Cookies | Cornbread | Naner Pudding | Sheet Cake | Chocolate Whiskey Cake | Pillsbury Flan Pie | Tres Leches Cake | Chicken Fried Steak | Bad Hombre Eggs | Tequilla Slush | Deep Fried Watermelon | Lemony Sugar Cookies | Buttermilk Pie

Texas Chili

  • 2 lbs. stewing meat, cubed
  • 1 c. chopped onions
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano
  • 1 green bell pepper, seeded and chopped
  • 1 15 oz. can pinto beans, drained (Optional)
  • 1 clove garlic, minced
  • 1 12 oz. can tomato paste
  • 2 1/2 c. water
  • 2 pickled jalepeno peppers, rinsed, seeded and chopped
  • 1 1/2 Tbs. chili powder
  • 1/2 tsp. cumin
  • 2 Tbs. vegetable oil

Method: In a large heavy pan, heat oil, and brown beef cubes on all sides. Add onions, bell pepper and garlic and fry them with beef for about 5 minutes. Add all the remaining ingredients, and simmer the chili for one and a half hours or until meat is tender. (According to taste, the beans may be added at this point and the chili simmered for a further 30 minutes.)

Serving Suggestion: Serve with a crisp green salad and iced tea or a cold longneck.
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Tortilla Soup

Tortilla Soup
(Sopa de Tortilla)
  • 3 corn tortillas
  • 1 garlic clove, halved
  • 1 c. tomato puree
  • 1 Tbs. parsley, freshly chopped
  • 1 1/2 Tbs. cheese, grated
  • 1 onion, chopped
  • 1 tsp. chili powder
  • 1 bayleaf
  • 2 c. chicken stock
  • 2 c. chicken breasts, cooked and shredded
  • 2 Tbs. olive oil
Method: Cut tortillas in narrow strips with scissors and set aside to dry. Heat oil in saute pan. Cook garlic clove in oil and remove. Brown tortilla strips in oil and add tomato puree, onion, parsley, chili powder, bayleaf, chicken stock and chicken. Simmer fifteen minuites or until tortilla strips are soft. Sprinkle grated cheese on top.

Serving suggestion: Garnish with tortilla strips and avocado slices.
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Sweet Potato Pie

Sweet Potato Pie
  • 4 unpeeled sweet potatoes
  • 1 c. sugar
  • 3 eggs, beaten
  • 1 c. sour cream
  • Pinch of baking soda
  • 1/2 c. butter
  • 1 tsp. vanilla
  • 1 tsp. ground nutmeg
  • 1 c. raisins
  • Pinch of salt
  • Marshmallows and pecans for topping (optional)
Method: Boil enough unpeeled sweet potatoes to make three cups when mashed. Peel and place in a mixing bowl. Mash well with a fork. With a wooden spoon, stir in the sugar, butter, eggs, vanilla, nutmeg, raisins and sour cream. Mix well. Stir in salt and baking soda. Spread the mixture in a greased 1 1/2 quart baking dish and bake uncovered at 350 degrees for 35-45 minutes. Remove from oven. Place marshmallows and nuts on top and put casserole back into oven until the marshmallows melt and are lightly browned.

Serving suggestion: Goes well with roast chicken or roast turkey.
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Cowboy Cookies

Cowboy Cookies
  • 2 c. sifted flour
  • 1 tsp. baking soda
  • 1 1/2 c. brown sugar
  • 2 eggs
  • 2 c. oats
  • 2 cans of coconut
  • 1/2 tsp. salt
  • 1 c. butter
  • 1/2 c. sugar
  • A large package of chocolate chips
  • 1 1/2 tsp. vanilla
Method: Cream butter and sugars together. Add eggs, flour, salt and soda. Add vanilla, oats, coconut and chocolate chips. Mix well. Drop by tablespoon onto greased cookie sheet. Bake at 350 degrees for 15 minutes. Makes about 6 dozen cookies.

Serving suggestion: Nice with a glass of cool milk.
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Pecan Pie

Pecan Pie
  • 3 eggs, beaten
  • 1/2 c. corn syrup
  • Pinch salt
  • 1 tsp. vanilla
  • 1 c. sugar, white or brown
  • 1 c. chopped pecans
  • 1 unbaked 8-inch pie shell
  • Pecan halves for garnish

Method: Beat eggs until frothy. Add sugar, corn syrup, salt, vanilla and pecans. Mix well, Pour into pie shell. Arrange pecans on top. Bake in hot oven, 400 degrees, for 10 minutes. Lower temperature to 350 degrees and bake thirty minutes longer or until firm at center. Leave to cool.

Serving Suggestion: Serve with whipped cream or vanilla ice cream.
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Texas Cow Chips

Texas Cow Chips
  • 2 c. butter
  • 2 c. each of white and brown sugar
  • 1/2 tsp. salt
  • 2 c. each of oats and bran flakes
  • 1 12 oz. pack of chocolate chips
  • 1 6 oz. pack peanut butter chips
  • 1 c. raisins
  • 4 eggs
  • 2 Tbs. vanilla
  • 4 c. flour
  • 2 tsp. each of baking powder and baking soda
  • 1 c. each of pecans and coconuts

Beat butter and sugars together until blended. Add eggs and vanilla and beat until smooth. In a separate bowl, combine flour, salt baking powder and soda. Gradually add to sugar mixture and stir well. Stir in remaining ingredients. Drop cookies with a quarter cup measure onto lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Cool on a wire rack. Store in an airtight container between sheets of wax paper. .
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Texasrose's Fried Steak

Texasrose's Fried Steak
  • 1 egg
  • Dollop of milk
  • Dash of salt and pepper
  • Big ol' handful of flour
  • Oil heating up in an iron skillet
  • Finely chopped jalepeno for the bold and adventurous at heart
  • Also a couple of pieces of frying steak

Method: Mix the ingredients together until they form a thick batter. Take frying steak and dip into batter. Let soak for a few minutes then put battered steak into hot oil in a frying pan. (Be careful! Oil should be very HOT!) Fry up steak until done the way you like it then allow to de-grease on a paper towel.

Serving Suggestion: Serve with fried eggs for breakfast, sweet corn for lunch, baked potato or home fries for dinner.
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Texas Biscuits

Texas Biscuits
  • 2 cups self-rising flour
  • 1 cup buttermilk
  • 1/4 cup oil
  • 1 tsp. baking soda
Method: Mix all these ingredients together then roll out dough. Cut and bake at 350 degrees for about 7-9 minutes. For variety, substitute wholemeal self-rising flour.

Serving Suggestion: Serve warm with jam or honey.
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Yellowrosie's Chocolate Chip Cookies

Yellowrosie's Chocolate Chip Cookies
  • 1 c butter flavored shortening
  • 1/2 c butter (room temp)
  • 4 tbsp milk
  • 2 tbsp vanilla extract
  • 2 c chocolate chips
  • 2-1/2 c brown sugar
  • 2 eggs (room temp)
  • 3-1/2 c flour
  • 1 tsp salt
  • 1-1/2 tsp baking soda
  • 2 c chopped pecans or walnuts (optional)
Method: Preheat oven to 350 degrees. Cream butter, shortening, sugar, milk, vanilla and eggs together. Mix dry ingredients together and add to wet mixture and mix well. Add chocolate chips and nuts, mix again. Drop heaped tablespoonfuls of mixture onto parchment lined cookie sheet. Bake until golden brown, 15-20 min approx.

Cook's Tip: Cookies will spread out at they cook, so don't place too closely together on cookie sheet.

Reduced Sugar Version: You can use 2 c regular sugar or Splenda and 1/2 c brown sugar, Ive done them both ways. There is a brown sugar made by Splenda but its still got sugar in it.
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Yellowrosie's Peanut Butter Cookies

Yellowrosie's Peanut Butter Cookies
  • 1 c peanut butter (smooth or crunchy, your choice)
  • 1 c sugar
  • 1 egg
  • 1/2 tsp vanilla extract
Method: Preheat oven to 350 degrees. You are not missing something, there is no flour in these cookies! Cream ingredients together. Drop heaped tablespoonfuls of mixture onto parchment lined cookie sheet, press down each cookie slightly with wet fork and bake at until golden brown, 10-15 min approx.

Serving Suggestion: Serve with glass of nice cool milk.
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Yellowrosie's Cornbread

Yellowrosie's Cornbread
  • 1 c corn meal
  • 3 teaspoons baking powder
  • 1 egg beaten
  • 1 c all purpose flour
  • 1/8 teaspoon salt
  • 1 c milk
  • 2 tablespoon veg oil
  • 1 teaspoon sugar
Preheat oven to 425 degrees. Mix all dry ingredients. Beat egg and add to milk. Combine with dry ingedients. If mixture has dry particles, add small amount of milk, (no more than 1/4 cup). Pour into greased pan and bake approx 20 min till golden. I cook mine in an old iron skillet.

Cook's Tip: You can use buttermilk instead of reg milk, but you have to add 1/2 teaspoon of baking soda to the dry ingedients.
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Yellowrosie's Naner Pudding

Yellowrosie's Naner Pudding
  • 2/3 c sugar
  • 1/2 c flour
  • 1/8 t salt
  • 2 c milk
  • 1 egg
  • 1 & 1/2 t vanilla extract
Method: Mix dry ingredients together. Beat egg and add to milk. Add to dry ingredients and mix well. Cook over low heat, stirring constantly till it thickens. Be very careful, it will scorch if you dont stir the bottom well. After cooling add the vanilla. When vanilla is added, layer filling with sliced ripe bananas and vanilla wafers in a serving dish.

Cook's Tip: Eat at room temp, or better still, warm from being made the way my dad prefers it.
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Texas Sheet Cake

Texas Sheet Cake
  • 1/4 c cocoa
  • 1 c margarine
  • 1 c water
  • 2 c sugar
  • 2 c flour
  • 1/2 c buttermilk
  • 2 eggs beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • Frosting
Method: Preheat oven to 400 degrees. Grease and flour a 10x15x1-inch pan. In a medium saucepan, bring cocoa, margarine and water to a boil, stirring constantly, over medium heat. In a large bowl, stir together the sugar and flour. Pour the cocoa mixture over and blend well. Add the eggs, buttermilk, baking soda and vanilla. Spread evenly in the prepared pan and bake for 20 minutes. When the cake is done, pour the frosting over it and spread evenly.

Serving Suggestion: Try using coffee in place of the water, for a mocha flavor, or peppermint extract in place of the vanilla.
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Chocolate Whiskey Cake

YChocolate Whiskey Cake
  • 8 oz butter
  • 6 1/2 oz dark chocolate, chopped
  • 12 oz caster sugar
  • 2 fl oz whiskey
  • 8 fl oz hot water
  • 6 oz self-raising flour
  • 2 oz plain flour
  • 2 oz dark cocoa powder
  • 2 eggs, lightly beaten
  • 1 c chopped pecans
Method: Preheat the oven to 300 degrees. Brush two shallow, 8 inch, round tins with butter, and line the base with baking paper. Melt the butter in a small, deep saucepan. Add the chocolate pieces and melt. Add the sugar, whiskey and hot water and stir on low heat until smooth. Allow to cool slightly, then pour into a large bowl. Sift the combined flours and cocoa onto the hot chocolate mixture. Whisk with electric beaters until the mix is smooth, then add the eggs. Whisk again until completely free of lumps. The mixture should be quite liquid. Fold in pecans. Pour into the two tins and bake for 45 minutes, or until a skewer comes out clean. Allow the cakes to cool in the tins for a while, then transfer onto a wire rack. For best results with the next stage they should be at room temperature. Cook's Tip: Make sure the cakes are cool, make up some buttercream icing and spread the cream onto one cake and sandwich the cakes together. Dust with icing sugar. Note: The cake is easiest to cut if it is refrigerated for half an hour before serving, allowing the buttercream to harden slightly and hold the cake together.

NB: Cake sold in 'The Wunsche Brothers Cafe' in Spring, Texas (since 1902) and submitted by Yellowrosie.
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Pillsbury Flan Pie

Pillsbury Flan Pie
  • 1 box (15 ounces) Pillsbury refrigerated pie crust
  • 1 cup frozen unsweetened raspberries
  • 1 cup frozen blueberries
  • 1 cup frozen blackberries
  • 1 cup frozen pitted tart cherries
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 2 medium or 3 small eggs
  • 1/2 cup dulce de leche
  • 4 tablespoons cornstarch mixed with 2 tablespoons water
  • 1/2 cup sweetened condensed milk
  • 1/2 cup evaporated milk
  • 2 tablespoons Grand Marnier or orange-flavored liqueur
  • 1 egg white and 1 tablespoon sugar, if desired
Method: Heat oven to 350 F. Spray 9-inch glass pie plate with cooking spray. Unroll 1 pie crust in pie plate. Press firmly against sides and bottom. In 2-quart saucepan, heat berries and cherries over medium heat 5 minutes, stirring occasionally; drain. Stir in 1 cups sugar and the vanilla. Heat 5 minutes longer, stirring constantly; drain. Reduce heat to low. Stir in cornstarch mixture; cook 5 minutes longer or until very thick and gooey, stirring constantly, but gently so as not to mash berries. Remove from heat; let cool about 5 minutes. Spoon dulce de leche into crust-lined pie plate. In small bowl, beat milks, liqueur and 2 medium or 3 small eggs with wire whisk. Gently pour into pie plate. Gently scoop berry mixture on top. Then top everything with second crust. Wrap excess top crust under bottom crust edge. Brush top crust with egg white; sprinkle with 1 tablespoon sugar. Bake 45 to 50 minutes or until golden-brown. Cool 1 hour before serving. Cover and refrigerate remaining pie - Makes 8 servings.

Prize Winning Pie: Vicki Scott (pictured above) with her Pillsbury Magic Flan Berry Pie. She entered it into, and won, the pie competition at the 2007 State Fair. Photo courtesy of Dallas News and submitted by Yellowrosie.
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Easy Tres Leches Cake

Tres Leches Cake
  • 1 18 ounce box plain yellow cake mix, prepared according to package directions
  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce can evaporated milk
  • 1 cup whole milk
  • 1 pint whipping cream
  • 2 tablespoons powdered sugar
  • Fresh raspberries (optional for garnish)
Method: Prepare the cake mix according to package directions, adding the ingredients specified on the box. Prepare a 9x13-inch baking pan and bake the cake, again according to package directions, until done, about 30 minutes. When cake is done, remove it from the oven. While the cake is still warm, using a toothpick or wooden skewer, prick the cake all over (about every inch). In a large glass measuring cup, stir together the condensed milk, evaporated milk and whole milk, and slowly pour over the top of the cake, making sure to distribute it evenly. (The cake should absorb all of the milk if it is poured slowly.) Allow the cake to sit at room temperature for about 30 minutes to cool. Cover with plastic wrap or foil, and refrigerate for 30 minutes to an hour or until well chilled. Whip the cream, adding the powdered sugar slowly, until stiff peaks form, about 3 minutes using an electric handheld mixer. Spread the whipped cream over the entire cake and place back in the refrigerator for another hour to chill thoroughly or up to 12 hours before slicing and serving. Garnish with fresh raspberries if desired - Makes 12 servings.

Cook's Tip: For testing purposes, Duncan Hines yellow cake mix was used, which calls for eggs, oil and water. Any plain yellow cake mix will do. Cake recipe submitted by Yellowrosie
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Yellowrosie's Chicken Fried Steak

Yellowrosie's Chicken Fried Steak
  • 2 pounds round steak
  • Vegetable shortening
  • Salt and pepper to taste
  • 2 cups all-purpose flour
  • 2 cups whole milk
  • Pan gravy (recipe follows)
Method: Preheat oven to lowest setting. Place the round steak on a cutting board. Trim bone and excess fat and discard. With a meat mallet, tenderize each piece back and front. Cut steak into individual portions.

Place a heavy skillet over medium flame. Add shortening and start heating. The shortening should be no deeper than inch. Don't heat to smoking as this will ruin the shortening.

Combine salt, pepper and flour in a large zip-top plastic bag. Mix well. Pour milk into a large bowl. Dip a steak in milk and shake off the excess. Then enclose in bag and shake to coat. Shake off excess. Lay steak in hot fat. Repeat with additional steaks until skillet is full, but not crowded. When each steak sears, the bottom crust is set and it starts sizzling, turn it over and set the other side. You may need to do this in batches.

Keep steaks warm on a platter in the oven while you cook remaining steaks and make the gravy. Makes 6 servings.

Pan Gravy: In a heavy, 2-quart saucepan, heat 3 cups milk but don't let it boil. Using the skillet in which you cooked the steak, pour off excess grease, leaving about 4 or 5 tablespoons in the pan. Over medium flame, heat the drippings and add 3 tablespoons flour, 1 tablespoon at a time. Continue stirring to brown flour. When brown, hot and bubbling, add hot milk. Stir constantly until thick and creamy. Add 1 teaspoons salt and 1 teaspoon pepper.

Cook's Tip: Use a cast-iron skillet if possible because it conducts heat evenly.
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Bad Hombre Eggs

Bad Hombre Eggs
  • 2 tomatoes, sliced thin
  • 1 avocado, peeled, pitted and sliced
  • Juice of half a lime
  • 4 thin slices purple onion
  • Cooking oil
  • Salsa
  • 1 cup shredded Longhorn cheese
  • 4 corn tortillas
  • Butter or margarine
  • 8 eggs
  • Salt and Pepper
Method: Squeeze lime juice over avocado. Have tomatoes, avocado, onion, and cheese ready near the stove along with the salsa and salt and pepper. Warm four ovenproof dishes in the oven.

Heat about 1 tablespoon of oil in a 7-inch skillet. Using kitchen tongs, cook tortillas, one at a time, turning once, until lightly brown and crisp. Add oil as needed. Remove to warmed plates. Pour out any remaining oil. Melt butter or margarine in skillet and break eggs into skillet two at a time. Fry them or scramble them, depending on your preference. Place eggs on tortillas, salt and pepper to taste, then add toppings of tomato, avocado, salsa, onion, and finally cheese. Run under the broiler until cheese melts.

Cook's Tip: Serve immediately. Feeds 4 in 20 minutes.
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Tequilla Slush

Tequilla Slush
  • 1 (6-ounce) can frozen lime juice
  • 1 (6-ounce) can orange juice
  • 1 quart bottle Wink or similar drink
  • 2 (6-ounce) cans frozen limeade
  • 1 (6-ounce) can water
  • 1/3 - 1/2 bottle tequila
Method: Mix ingredients and freeze. Remove from freezer 30 minutes before serving and stir until slushy with a spoon.

Cook's Tip: Can be refrozen and kept indefinitely.
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Deep Fried Watermelon

Deep Fried Watermelon
  • 1 watermelon, about 10 pounds
  • 11 tablespoons flour
  • 7 tablespoons cornstarch
  • 2 egg whites, beaten
  • 3 cups vegetable oil for deep-frying use
  • Powdered sugar
Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into diamonds. Coat with flour. Mix the egg whites with cornstarch and a little water into a batter. Heat the oil in a wok or skillet over high heat to about 250 F, or until small bubbles appear around a 1-inch cube of day-old bread dropped into the oil. Dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm. Turn off the heat, and continue to deep-fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar, and serve. Makes 12 servings.

Cook's Tip: Enjoy with your favorite, ice cold coke.
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Lemony Sugar Cookies

Lemony Sugar Cookies
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1/4 cup packed light-brown sugar
  • 2 large eggs
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 cup unsalted butter, (2 sticks), softened
  • Sanding sugar, for sprinkling
Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely.

Cook's Tip: Cookies can be stored in an airtight container at room temperature up to 3 days.
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Buttermilk Pie

Buttermilk Pie
  • 3 eggs, beaten well
  • 1 2/3 cups sugar
  • 1 1/2 sticks melted butter
  • 4 tablespoons flour
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 unbaked pie shell
Method: Preheat oven to 350 F. Mix eggs, sugar, butter, flour, buttermilk and vanilla and lemon extracts well. Pour into unbaked pie shell. Bake for 55 minutes. Let cool before cutting.

Cook's Tip: Makes 6 to 8 servings.
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