The season of entertaining is upon us. From fall through all the winter holidays, friends and family will gather to enjoy each other’s company. And wherever people gather, good food is an important part of the celebration.
Below, a few of Austin County’s business and community leaders share their go-to appetizer recipes for entertaining. Whether the communal table is bedecked with charcuterie boards, heat-and-eat bites or Instagram-worthy works of edible art, these simple yet delicious recipes will be a welcome made-from-scratch addition to your fall feasts.
TACO DIP
Shared by Carolyn Bilski, Mayor of Sealy
“As part of a large family, this appetizer is always a favorite!”
18 ounces of canned bean dip
2 medium avocados, mashed
½ teaspoon lemon juice
18 ounces of sour cream
1 ounce package of taco seasoning
1 cup of mayonnaise
8 ounces of shredded cheddar cheese
1 green onion, sliced thin
2 tomatoes, chopped (approx. 1-2 cups)
Tortilla chips for dipping
In a 9x13 pan or serving dish, assemble the following in layers:
First layer: Spread bean dip evenly in the bottom of the pan.
Second layer: Mix mashed avocados with lemon juice. Salt lightly. Spread on top of bean dip.
Third layer: Mix sour cream, taco seasoning and mayonnaise. Spread over the avocado layer.
Fourth layer: Mix shredded cheddar cheese, green onion and tomatoes. Spread over the third layer.
Serve with tortilla chips and enjoy!
GRANNY’S FORGOTTEN COOKIES
Shared by Dr. Nicole Poenitzsch, Superintendent of Bellville Independent School District
“My ‘Granny’ made forgotten cookies every Christmas. She and my Papa were the best cooks in the world! I now have the same tradition of cooking these every Christmas. These cookies melt in your mouth and are light as air, but Granny always said they only turn out if you hold your mouth just right while you're baking (she also said this was the trick to fishing) and the weather had to be right. Turns out, she's right! I've made dozens of batches and they only turn out when the air is dry, when I bake with an electric (not gas) oven and when I have Alabama’s Christmas album playing in the background.”
2 egg whites
2/3 cup sugar
pinch of salt
1 teaspoon vanilla extract
½ to 1 cup semi-sweet chocolate chips
½ to 1 cup chopped nuts of your choice (optional)
Preheat oven to 375 degrees.
With a mixer, beat the egg whites and salt until fluffy.
Gradually add the sugar and vanilla to the egg whites. Continue beating until thick and fluffy.
Gently mix in chocolate chips and chopped nuts.
Cover a cookie sheet with aluminum foil and grease lightly.
Drop the batter by spoonfuls onto the cookie sheet. Place the cookie sheet in the oven, then turn the oven off. Leave the cookies in the oven overnight without opening the door.
Makes about 1 dozen cookies.
GRANDMA JANE’S PUMPKIN ROLL
Shared by Dr. Bryan Hallmark, Superintendent of Sealy Independent School District
“This is one of my favorite fall desserts.”
Dough
1 cup of sugar
2/3 cup of flour
3 eggs
1/2 teaspoon of baking soda
3/4 teaspoon of cinnamon
2/3 cup of canned pumpkin
Filling
12 ounces of cream cheese
3 tablespoons of softened margarine
1 teaspoon of vanilla extract
1 cup of powdered sugar
1 cup of chopped pecans
Mix the dough ingredients and pour onto a foil-lined cookie sheet. Spray the foil with cooking spray before pouring the dough. Bake at 350 degrees for 15 minutes. Sprinkle half of the powdered sugar onto the counter, the size of the cookie sheet. While the cake is still warm, lift the foil out of the pan and turn it onto the powdered sugar surface and evenly spread the filling. Gently roll it up lengthwise. Sprinkle with the remaining powdered sugar and let cool. Wrap it up with plastic wrap to store in the refrigerator. Slice and serve chilled or at room temperature.
COWBOY CAVIAR
Shared by Stacy Holcomb, manager and wedding host at Star Hill Farms, 2038 Iris Lane, New Ulm
“This is a great recipe to serve as an appetizer. It is fun to serve on the farm, but also yummy anywhere. It is loaded with antioxidants, vitamins and fiber.”
3 tablespoons red wine vinegar
2 tablespoons hot sauce
Juice of 1 lime
1 tablespoon olive oil
2 cloves garlic, minced
¼ teaspoon black pepper
2 avocados, ripe (about 10 ounces)
1 can (15 ounces) black-eyed peas
1 can (15 ounces) black beans
2 chopped bell peppers, red and orange (about 3 cups combined)
2/3 cup thinly sliced green onion
2/3 cup chopped fresh cilantro
Salt to taste
In a large bowl, mix vinegar, hot sauce, lime juice, oil, garlic and pepper. Peel, pit and cut avocado into half-inch cubes. Add them to the vinegar mixture and mix gently to coat.
Drain and rinse peas and black beans. Add peas, beans, bell peppers, onions, and cilantro to the avocado; mix gently to coat. Add salt to taste. Chill or serve at room temperature. Serve with crackers, chips, bread or as a side dish.
JALAPENO CHEESE SQUARES
Shared by Diane Day, County Clerk for Austin County
“This is a quick and simple recipe to fix for the holidays or any occasion.”
4 eggs, whipped
1 pound grated cheddar cheese
4 or 5 jalapeños, sliced
Place pepper slices in the bottom of a 9x12-inch glass baking dish. Sprinkle cheese evenly over peppers. Pour eggs over cheese. Bake at 325 for 25 minutes. Let cool and cut into squares. Enjoy.
JALAPENO POPPERS
Shared by Ryan Reichardt, owner of Reichardt Construction and Cat Spring Beef
296 Ross St. in Cat Spring.
“I have served these at many family and business functions, and they are always a hit.” The recipe comes from Reichardt’s mother, Gwen Reichardt.
12 jalapeños
8 ounces of cream cheese
12 slices of bacon
1 cup of brown sugar
2 tablespoons of chili seasoning (or more to taste)
Cut jalapeños in half lengthwise and remove seeds. Fill each half with cream cheese. Cut the bacon slices lengthwise in half and wrap pieces around stuffed peppers.
Mix brown sugar with chili seasoning mix. Roll the bacon-wrapped peppers in the mixture.
Bake on a parchment-lined cookie sheet for approximately 30 minutes at 375 degrees, or until the bacon is crisp and the peppers are soft. Yields 24 poppers.
HINZE’S BBQ BRISKET-STUFFED JALAPENO POPPERS
Shared by Debbie Hinze of Hinze’s BBQ and Catering, 2101 Highway 36 South in Sealy
Hinze’s BBQ Brisket and Hinze’s Barbecue Sauce are available for purchase through Hinze’s BBQ restaurant. Feel free to make your own or use store-bought.
Yields 12 poppers
6 large jalapeños
1 cup cooked Hinze’s BBQ Brisket, shredded or finely chopped
4 ounces of cream cheese, softened
½ cup shredded sharp cheddar cheese
1 tablespoon Hinze’s Barbecue Sauce (plus more for brushing and dipping)
6 slices of bacon, cut in half
Toothpicks
Slice jalapenos in half lengthwise and remove seeds and membranes (wear gloves).
In a medium bowl, combine cream cheese, cheddar cheese, brisket, and barbecue sauce until well mixed. Fill each jalapeño half generously with the brisket mixture.
Wrap each halved pepper with a half slice of bacon; secure with toothpicks if needed.
Cook in the oven or on a grill.
Preheat oven to 400 degrees. Place poppers on a foil-lined baking sheet, bake 20–25 minutes. Or, grill over an indirect medium heat for about 20 minutes. Cook either way until the bacon is crispy and the jalapeños are tender. Brushing with sauce the last 5 minutes of cooking.
Serve warm with extra barbecue sauce or ranch on the side.
FAMILY HERITAGE CHEESE DIP
Shared by Brenda Weller, through First Baptist Church of Bellville, 4099 Highway 36 North, Bellville
“This recipe has been in my family for years.”
1 cup mayonnaise
1 large onion, finely diced
1 large jalapeno pepper, seeded and diced fine
8 ounces sour cream
4 ounces heavy whipping cream
1 cup chopped macadamia nuts (or pecans)
24 ounces of cream cheese, softened
1 cup grated Gouda cheese
½ cup bacon bits
1 tablespoon onion salt
1 teaspoon celery salt
1 tablespoon granulated garlic
¼ cup well-drained crushed pineapple
Chips
Combine the mayonnaise, sour cream, whipping cream, softened cream cheese and grated Gouda cheese using a stand mixer. Add remaining ingredients and mix until combined.
This makes a large amount that lasts well in the refrigerator, but you might have to hide it!
Serve with chips of your choice.
THE GREATEST QUESO THAT EVER LIVED
Shared by Brenda Weller, through First Baptist Church of Bellville, 4099 Highway 36 North, Bellville
32-ounce block of Velveeta cheese
8 ounces of cream cheese
1 can of cream of mushroom soup (do not add milk or water)
1 can original, mild or hot Rotel diced tomatoes and green chilies (undrained)
1 pound ground beef or sausage, or a combination of both
Brown meat in a skillet over medium heat. Drain and set aside. Cut the Velveeta and cream cheese into cubes and place them in a crockpot. Pour in the Rotel and cream of mushroom soup; stir to mix. Place on low setting for one hour to let the ingredients meld. After 30 minutes, add the meat and continue to cook, stirring as needed.
Serve with tortilla chips and enjoy!
ABOUT THE WRITER
As a fifth-generation Texan, Edie Zuvanich believes that food is a universal language of love shared between people who gather together, whether in celebration or sorrow. Zuvanich enjoys creating and sharing her own appetizer recipes and encouraging others to be bold in the kitchen.
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