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Frisco STYLE Magazine

Gather’ Round the Table Y’all

Dec 01, 2015 ● By Frisco STYLE

The countdown is on! It is time to celebrate the holiday that so many people anxiously anticipate all year. This Christmas, as your family plans and prepares for your holiday meal or gathering, consider taste-testing some of our unique recipes, complete with a little extra Texas flair! Grab a mason jar and your festive southern table decor to help make this feast one for the books. With a hint of spice and a lot of flavor, your holiday get together is sure to be the talk of the town!





Spicy and Sweet Pecans

provided by Christine Perrenot

½ lb. pecan halves 2 Tbsp. melted butter 2 Tbsp. sugar ½ tsp. cayenne pepper

Heat the oven to 350 degrees. Mix the pecans and melted butter in a bowl. Pour the pecans evenly onto a foil-lined cookie sheet. Mix sugar and cayenne pepper then sprinkle half of the mixture over the pecans and bake for 5 minutes. Take the pan out of the oven and sprinkle the other half of your mixture onto the pecans before serving.

Stuffing with Ham & Cheese

provided by Lesa Swimelar

1 1/2-lb. loaf of sourdough rye bread, cubed 1 ½ sticks butter ¼ c. Parmesan cheese 1 chopped onion 2 chopped sticks of celery 5 chopped scallions 1/2 lb. minced prosciutto 2 large diced apples 1 Tbsp. minced thyme salt & ground pepper 4 c. chicken stock 2 eggs

Preheat oven to 350 degrees. Toss the bread cubes with four tablespoons of melted butter and spread the mixture on three baking sheets. Sprinkle the mixture with the Parmesan cheese and bake about 15 minutes before returning the bread to the bowl. Melt remaining butter in a skillet before adding the onion, scallions and celery. Cook over low heat for 10 minutes. Add the prosciutto and cook over medium heat for five minutes before adding the apples and thyme. Toss the mixture with the bread cubes, add salt and pepper to taste. Whisk the chicken stock and eggs together in a bowl. Pour the mixture over your stuffing and stir well. Divide the stuffing onto as many baking dishes as needed and cook it under foil for about 30 minutes. Uncover the stuffing and cook it for an additional 10 minutes until browned.

Grilled Corn on the Cob

provided by Chris Johnson

fresh corn on the cob garlic salt olive oil butter salt & pepper

Pull back the husks on the corncobs. Lay each cob on a layer of foil. Drizzle the corn with olive oil and season with salt, pepper and garlic salt. Roll the corncobs in the foil and place them on the grill for about 15 minutes, turning occasionally. While the corn is still hot, add as much butter as you would like.

Black Bean Salad

provided by Becky Johnson

15-oz. can black beans 2 c. mango (diced) 1 c. red bell peppers (diced) 6 green onions (sliced) 1/4 c. fresh lime juice 1 Tbsp. olive oil 1 jalapeño pepper (minced) salt (to taste) 1/4 c. cilantro leaves (chopped)

Drain and rinse the black beans. Combine all of the ingredients and toss well.

Sweet Potato Fries

provided by Andrew Johnson

2 lb. sweet potatoes 2 Tbsp. olive oil 1/8 tsp. salt 1/8 tsp. pepper 1/8 tsp. garlic powder 1/8 tsp. paprika

Preheat your oven to 450 degrees. Line a baking sheet with foil. Combine the olive oil, salt, pepper, garlic powder and paprika. Peel your potatoes and cut them into 1/4-inch fries. Cover your fries with the mixture and bake for about 30 minutes, turning occasionally.

Spicy Chipotle Slaw

provided  by Megan Sanders

For the salad:

4 c. green cabbage 4 c. red cabbage

For the dressing:

2 tsp. chipotle chilies in adobo sauce (finely chopped) ½ c. mayo ½ c. red onion 2 Tbsp. honey ½ c. green onion ¼ c. lime juice ¼ c. fresh cilantro 1 c. shredded carrots

Slice the cabbage and onions finely. Slice the green oninons vertically. Mix the dressing ingredients well then toss it thoroughly with the salad ingredients.

Jalapeno Cornbread

provided by Melissa Southam

1 jalapeno pepper 1 large egg 2 Tbsp. honey 1 c. cornmeal 3 c. packed brown sugar 1 c. all purpose flour 1 tsp. baking powder ½ tsp. baking soda 1/6 tsp. salt 2 Tbsp. vegetable oil 1 c. buttermilk ½ c. butter

Preheat your oven to 375 degrees. Spray cooking spray on a muffin pan. In a bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. In another bowl, whisk the melted butter, oil, brown sugar and honey (until smooth) before adding your egg. Next, whisk in the buttermilk. Combine the wet mixture with the dry mixture and stir. Add your peppers. Add your batter to the muffin pan and cook for 20-25 minutes.

Mom’s Ranch Style Beans

provided  by Leah Ratliff

16 oz. dried pinto beans water 5-6 slices of cooked bacon chopped jalapeno (to taste) onion salt & pepper (to taste)

Soak the bag of dried pinto beans in water, at least over night (the longer you soak the beans the shorter your cooking time will be). Use a deep pot because the beans are going to swell up and double in size. When the beans are ready to cook, drain off the soaking water and add fresh water until the beans are covered (1-2 inches under water). Slice a medium onion and add it to the water. Cut the strips of bacon into about one-inch sections and put them into the water with the beans and onion. Add the chopped jalapeno. Cover the beans and bring them to a boil. Reduce the heat and let the beans cook on low for 1-2 hours (depending on how long the beans have soaked). Note: You must keep enough water in the pot! If the beans absorb it or it cooks away, just add more water. If you like your beans soupy, add more water. Test the beans periodically to see when they are done. Add salt to taste and pepper.


provided by chris johnson

6-8 lb. brisket barbecue rub barbecue sauce


This recipe can be prepared in an oven, but it is best if prepared in an outdoor smoker, like a Traeger Wood Pellet Grill. Prepare the smoker according to the manufacturer’s instructions (for preparation in the oven, preheat to 220 degrees). Trim any excess fat from the brisket, but leave ¼-inch or so. Generously apply your rub on all sides of the brisket. Place the brisket directly on the grill, fat side up, and close lid. Cook on the “smoke” setting for 2-3 hours (for preparation in the oven, place the brisket in a roasting pan). Take the brisket off the grill and place it in a disposable foil-roasting pan. Cover it with heavy-duty aluminum foil. Turn the grill up to 220 degrees. Cook the brisket for 5-6 hrs, until internal temperature reaches 180 degrees. Take the foil off the brisket. Drain all the fat and juices. Cover the brisket with your favorite barbecue sauce and cook it until the internal temperature reaches 200 degrees. Let the brisket rest for about 30 minutes. Before serving, slice the meat, across the grain, to the thickness of a No. 2 pencil.

Traditional Texas Tamales

provided by Lori Moreno

3 ½ lb. pork shoulder (trimmed and cut) 10 c. water 1 onion (quartered) 3 minced garlic cloves 3 ½ tsp. salt 4 c. red enchilada sauce ¾ c. shortening 6 c. masa harina 1 ½ tsp. baking powder 50 dried cornhusks

In a Dutch oven, bring the pork, water, onion, garlic and 1 ½ teaspoons of salt to boil. Cover and simmer for about two and a half hours. Remove the meat from the broth. Shred the meat and discard any fat. Strain the broth and reserve six cups of it for later. In a pan, heat the red chili sauce and add the meat. Cover it and let it simmer for about 10 minutes. For the masa, beat the shortening in a large bowl for about one minute. In a separate bowl, stir together masa harina, baking powder and two teaspoons of salt. Alternate adding the masa harina mixture and broth to the shortening. Soak the cornhusks in warm water for about 20 minutes. Spread two tablespoons of the masa mixture on each cornhusk. Add one tablespoon of meat and sauce and fold the husk. Place a pile of extra husks in a steamer basket in a Dutch oven. Lean the tamales in the basket with the open side facing up. Add water to the Dutch oven below the basket. Heat the water to a boil and then reduce the temperature. Cover the tamales and steam them for about 45 minutes.

Twisted Texas Tea

provided by Christine Perrenot

1 lemon ice 6 oz. sweet tea vodka splash of Coca-Cola®

Fill a tall glass with ice. Combine the sweet tea vodka with the juice of a lemon. Add a splash of Coca-Cola or a carbonated drink. Embellish the drink with lemon or mint leaves.

Pickled Okra

provided by Lesa Swimelar

4 lb. fresh okra 8 c. apple cider vinegar 1 c. water 10 garlic cloves ½ c. salt 10 Serrano peppers 3 Tbsp. dill seeds 3 Tbsp. mustard seeds

Trim the stems of the okra. Bring the vinegar, water and salt to boil in a saucepan. Pack half of your okra in two layers vertically in sterilized jars with about half of an inch left at the top. Add a garlic clove, Serrano pepper, 1 teaspoon of dill seeds and 1 teaspoon of mustard seeds to each jar. Pour half of the vinegar mixture over the ingredients in the jar. Repeat this step in as many jars as you would like. Wipe the jar rims, cover them immediately with the metal lids and screw them on tight. Place your jars on a canning rack and place in simmering water in the canner. Add additional water if needed. Boil the water for about 10 minutes. Cool your jars in the canner. Let the okra stand for about a week before serving.

Country Style Green Beans

provided by Christine Perrenot

14 oz. canned green beans 1 c. water ¼ c. chopped jalapenos 1 Tbsp. sugar ½ tsp. ground pepper 5 oz. bacon 5 oz. diced onion ¼ tsp. red pepper flakes

Mix the water, sugar and pepper and set the mixture aside. Chop your bacon. Once the bacon is cooked in a pan, you can cook the onions with it until they are brown. Add your green beans and jalapenos to the water mixture before stirring in the bacon and onions. Mix all of the ingredients thoroughly.

Aunt Ann’s Texas Sheet Cake

provided by Leah Ratliff

For the cake:

2 c. flour 2 c. sugar 1½ tsp. baking soda 2 tsp. salt 1 c. butter or margarine 4 Tbsp. cocoa 1 c. water ½ c. buttermilk 2 eggs 1 tsp. vanilla

For the icing:

½ c. butter or margarine 4 Tbsp. cocoa 6 Tbsp. buttermilk 1-lb. box of powdered sugar 1 c. chopped pecans 1 Tbsp. vanilla

In a mixing bowl, combine the flour, sugar, baking soda and salt. Melt the butter, cocoa and water together in a saucepan and bring the mixture to a boil. Pour the hot mixture over the flour mixture and add the buttermilk, eggs and vanilla. Mix the ingredients well. Pour the mixture into a greased and floured 11x17-inch sheet pan. Bake for 15-20 minutes at 350 degrees. While it is baking, make the icing by bringing the butter, cocoa and buttermilk to a boil before removing it from the heat. Add sugar, nuts and vanilla and mix well. Ice the cake while it is still warm.

Southern Fried Okra

provided by Ben Johnson

1 ½ lb. cut okra 1 c. flour ½ tsp. salt ½ tsp. pepper 1 egg ¼ c. milk vegetable oil

Mix together the flour, salt and pepper. In a separate bowl, whisk the egg and milk. Coat the okra with the egg mixture then with the flour mixture. Pour an inch of vegetable oil in a Dutch oven and heat it to about 375 degrees. Place a layer of okra in the oil and cook until it is golden brown. Once the pieces are cooked, remove them with a spoon, add salt and place the okra on a paper plate lined with paper towels. Replenish the vegetable oil in the Dutch oven until all of the okra is fried.

Pecan Pie Bars

provided by Melissa Southam

For pecans:

¼ c. unsalted butter 1 c. halved pecans 1 c. pecan pieces 2 tsp. sea salt

For crust:

1 ¾ c. all purpose flour ¼ c. cocoa powder 2/3 c. powdered sugar 3/4 c. vegetable shortening 1 ½ c. semi-sweet chocolate chips

For bars:

¾ c. packed brown sugar 1 Tbsp. all purpose flour 3 beaten eggs 1 c. corn syrup ½ tsp. vanilla 2 Tbsp. softened butter

Preheat the oven to 375 degrees. Mix the pecans with melted butter and roast them on a baking sheet (stir a couple of times) for about 15 minutes. Remove the pecans and sprinkle salt on them. Line a baking pan with foil and butter the foil. Reduce the oven temperature to 350 degrees. To put your crust together, whisk together the flour, cocoa and powdered sugar. Cut in the vegetable shortening and press mixture into the bottom of the prepared baking pan. Bake for about 15 minutes. Remove the mixture and immediately add chocolate chips to the top, spreading the melted chocolate across the crust. Let it cool for about 30 minutes. For your pie bar filling, whisk together the brown sugar and flour. Stir in the eggs, corn syrup, vanilla and butter. Stir in your roasted pecans and pour the mixture into your crust. Bake the entire creation for about 30 minutes, let it cool for about an hour and then put the pan in the refrigerator to chill. Cut the solid mixture into bars.