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The Appetizing Treat, Southlake, TX (2026)

03/30/2026

Chile Con Queso (Melted Cheese Dip)

INGREDIENTS
- fried tortilla chips
- 2 tablespoons salad oil
- 1 medium onion, finely chopped
- 1 (4 ounce) can diced green chilies or 1 jalapeno chile, diced
- 1/3 cup heavy cream
- 1 cup chihuahua cheese or 1 cup edam cheese
- 6 medium green bell peppers or 6 medium red bell peppers, seeded and cut int 1/2 inch wide strips

PREPARATION
1. In a 3-4 quart pan, combine oil and onion.
2. Cook, stirring, over medium heat until onion is soft (about 7 minutes).
3. Add chilies and cream.
4. Cook, stirring, until hot.
5. Reduce heat to low and add cheese, stirring until melted.
6. Pour into a chafing or fondue dish over a low flame or into a dish on an electric warming tray (low setting).
7. Offer with bell pepper strips and tortilla chips.

03/28/2026

Thin Mint Cookies

INGREDIENTS
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup white sugar
- 1 egg
- ½ teaspoon mint extract
- 3 (1 ounce) squares semisweet chocolate, chopped
- ¼ cup butter

PREPARATION
1. In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
2. Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
3. Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
4. Preheat oven to 350°F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
5. Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
6. Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

03/26/2026

Beer Cornbread

INGREDIENTS
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup milk
- 1/2 cup beer
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 2 eggs, beaten
- 1/3 cup cooking oil

PREPARATION
1. In bowl stir together cornmeal, flour, baking powder, baking soda, and salt.
2. In another bowl combine the eggs, milk, beer and oil. Add to the dry ingredients.
3. Mix Well.
4. Turn into a 8x8x2 pan sprayed with pam.
5. Bake at 425 for 15 minutes or until done.
6. Serve warm with Molasses, Maple syrup, honey or butter.

03/24/2026

Italian Zucchini Lasagna

INGREDIENTS
- 1 lb. lasagna noodle, cooked
- 1 (16 ounce) can stewed tomatoes
- 4 large zucchini
- grated parmesan cheese
- 1/2 lb. mozzarella cheese, shredded
- 3/4 cup chopped onion
- 6 cloves garlic, chopped or minced
- 1 can tomato paste
- 1/2 cup sliced mushroom
- 1 lb. lean ground beef
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 cup fresh basil, chopped
- ground pepper
- 1/4 cup red wine (optional)

PREPARATION
1. Cook lasagna noodles according to package directions or until tender but still firm.
2. Drain, keep warm.
3. Meanwhile, to make lasagna sauce, sauté ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done.
4. Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well.
5. Simmer 45-50 minutes .
6. To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1-2 inches of water.
7. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.
8. Grease a 9" x 13" or larger, baking pan.
9. Arrange a first layer of noodles so the ends hang over both sides of the pan.
10. These will be folded back-over the top on the final layer.
11. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese.
12. Repeat.
13. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce.
14. Top with parmesan cheese and cover with foil.
15. Bake at 350 degrees for about 35-40 minutes , uncover and bake until brown, approximately 10 minutes.
16. Serve this Italian food with French bread and have additional parmesan cheese at the table.

03/22/2026

Rice With Black Beans

INGREDIENTS
- 1 onion, chopped
- 1 tablespoon vegetable oil
- 1 (14.5 ounce) can stewed tomatoes
- 1 (15 ounce) can black beans, undrained
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 cup instant white rice

PREPARATION
1. In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
2. Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

03/20/2026

Bake Sale Marshmallow Treats

INGREDIENTS
- ½ cup butter, divided
- 1 (10.5 ounce) package miniature marshmallows
- 2 cups crispy rice cereal (such as Rice Krispies)
- 2 cups brown sugar and butter-flavored breakfast cereal (such as Cap'n Crunch)
- 2 cups fruit-flavored breakfast cereal (such as Froot Loops)

PREPARATION
1. Use about half the butter to generously grease a 13x9-inch baking dish.
2. Melt remaining butter in a non-stick stock pot over medium heat; add marshmallows and cook, stirring frequently, until the marshmallows are melted, 5 to 7 minutes. Remove pot from heat.
3. Stir crispy rice cereal, brown sugar and butter-flavored breakfast cereal, and fruit flavored breakfast cereal into the marshmallow mixture to coat; pour into the prepared baking dish and press flat.
4. Cool treats completely before cutting into 3-inch squares.

03/18/2026

"Chicken, Spinach, Broccoli, And Cheese Crepes With Hollandaise S"

INGREDIENTS
- 1 cup flour
- 1 1/2 cups milk
- 3 eggs
- 4 egg yolks
- 1 tablespoon vegetable oil
- 1 teaspoon vegetable oil
- cooking spray
- 2 teaspoons salt
- pepper
- 1 tablespoon minced garlic
- 1/2 teaspoon onion powder
- 12 ounces Baby Spinach
- 12 ounces broccoli
- 16 ounces chicken breasts, cooked and cubed
- 1/2 cup gorgonzola, crumbled
- 1 cup sharp cheddar cheese, shredded
- 2/3 cup cream
- 1 lemon, juice of
- 1/2 cup butter

PREPARATION
Preheat oven to 350 degrees.

For filling:
1. Heat 1 T. oil in a large skillet or wok.
2. Add the garlic and the broccoli and stir fry until broccoli is crisp tender.
3. Add the onion powder and salt and pepper to taste.
4. Add the baby spinach and continue to stir fry until the spinach all wilts.
5. In a large bowl combine the cooked broccoli and spinach with the chicken, gorgonzola, 14/c. of the cheddar.
6. Beat one egg and combine with the chicken mixture.

For crepes:
1. Combine flour, milk, eggs, 1 t. vegetable oil, and 1/4 t. of salt.
2. Heat a 10 inch skillet and coat with cooking spray.
3. Pour in about 1/4 cup batter; lift and tilt skillet to spread thinly and evenly.
4. Return to heat and brown lightly on both sides.
5. Slide crepe onto plate.
6. Repeat with remaining batter.
7. Spoon the chicken mixture along the center of crepe and roll, placing the crepes side by side into a 13X9X2 baking dish.
8. When all the crepes are in the dish, sprinkle remaining cheddar on top.
9. Bake 20 minutes in preheated oven.
10. While crepes are baking, in a small saucepan over low heat combine 4 egg yolks, 2/3 cup cream, 1 t. salt, and the juice of one lemon.
11. Stir until mixture begins to thicken.
12. Remove from the heat and stir in butter.
13. When crepes are finished baking, serve immediately with the Hollandaise sauce spooned over top.

03/16/2026

Broccoli And Chicken Casserole

INGREDIENTS
- 3 large chicken breasts
- 2 cups broccoli
- 1 onion, chopped
- 2 cups fresh mushrooms (or 1 can)
- 1 (10 ounce) can cream of chicken soup
- 1/2 cup water
- 1 garlic clove, chopped
- 1 cup sharp cheddar cheese, shredded
- salt and pepper

PREPARATION
1. Cook and season chicken with salt and pepper. Boil, bake, steam, or fry. I prefer baking but because of time I often fry with a little olive oil. Chop and set aside.
2. Cook broccoli. Steam or boil - no need to season. Leave in spears or large florets.
3. Saute onion and garlic just until slightly soft. 3-5 minutes.
4. Mix can of cream of chicken soup with water.
5. Layer in 13X9 pan. Chopped chicken on the bottom, followed by broccoli, onion/garlic, mushrooms, soup mixture, salt and pepper, and cheddar cheese on top. Additionally you can add toasted breadcrumbs on top of the cheese if you wish.
6. Bake at 350 degrees for 30 minutes.

03/14/2026

African Sweet Potato And Peanut Soup

INGREDIENTS
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- ½ teaspoon ground cinnamon
- 1 pinch ground cloves
- 3 medium tomatoes, chopped
- 1½ pounds sweet potatoes, peeled and chopped
- 1 carrot, peeled and chopped
- 4½ cups water
- 1 teaspoon salt
- ¼ cup chopped, unsalted dry-roasted peanuts
- 1 pinch cayenne pepper
- 2 tablespoons creamy peanut butter
- 1 bunch chopped fresh cilantro

PREPARATION
1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

03/12/2026

German Chocolate Cheesecake

INGREDIENTS
- 3/4 cup flour
- 1/4 cup sugar
- 4 teaspoons unsweetened cocoa powder
- 1 egg, lightly beaten
- 5 tablespoons butter, softened
- 3/4 teaspoon vanilla
- 3 (8 ounce) packages cream cheese
- 3/4 cup sugar
- 1/2 cup sour cream
- 3 eggs
- 1 egg yolk
- 1 1/4 teaspoons vanilla
- 7 ounces German sweet chocolate, melted
- 1/4 cup butter
- 1/3 cup sugar
- 1/3 cup evaporated milk
- 1 egg yolk, lightly beaten
- 2/3 cup flaked coconut
- 1/2 cup chopped pecans
- 1 1/4 teaspoons vanilla
- 1/3 cup flaked coconut (optional)
- pecan halves (optional)
- chocolate curls (optional)

PREPARATION
Crust:
1. In a medium bowl, stir together flour, sugar and cocoa.
2. Add egg, butter and vanilla.
3. Beat with mixer till well combined.
4. With well buttered fingers, press dough into the bottom of greased 9-inch springform pan.
5. Bake crust at 350° for 12 to 15 minutes or until lightly brown.
6. Set crust aside to cool (in pan) while mixing filling.

Filling:
1. In large bowl, combine cream cheese, sugar& sour cream.
2. Beat with mixer till smooth.
3. Add eggs and yolk one at a time.
4. Beat well after each addition.
5. Beat in vanilla.
6. Stir in chocolate.
7. Pour filling over crust.
8. Bake at 350° for 15 minutes, lower temp to 200° and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking.
9. Remove cake from oven, and run a knife around the inside edge of pan.
10. Chill cake uncovered overnight!

Coconut Pecan Topping:
1. Melt butter in small saucepan.
2. Stir in sugar, evaporated milk and egg yolk.
3. Cook and stir over low heat about 10 minutes or till thickened.
4. Stir in 2/3 cup coconut, chopped pecans and vanilla.
5. Spread topping over cake.

Garnish:
1. (optional) Garnish with 1/3 cup coconut, pecan halves and chocolate curls.
2. Keep cake in refrigerator till time to serve.

03/10/2026

Chocolate Godiva Martini

INGREDIENTS
- 1 1/2 ounces godiva chocolate liquor
- 1 1/2 ounces Creme de Cacao, white (clear)
- 1 ounce vodka
- 2 1/2 ounces half-and-half cream

PREPARATION
1. Make sure glass is dry (if using syrup chocolate), pour just enough to fill the little plunge in the martini glass and turn glass while syrup drizzles sides.
2. Place ingredients in tumbler with a few ice cubes and mix untill chilled.
3. Pour over chocolate.
4. If you want to spice it up a bit feel free to add whipped cream and chocolate shavings!
5. Enjoy what I refer to as the candy bar drink ! Mmmmm -- So good!

03/07/2026

Candy Cane Cake

INGREDIENTS
- 1 (18 ounce) package betty crocker supermoist white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- 1/2 teaspoon red food coloring
- 1/2 teaspoon peppermint extract
- 1 cup powdered sugar
- 1 -2 tablespoon milk
- 1/2 teaspoon regular vanilla or 1/2 teaspoon clear vanilla
- crushed candy cane (optional)

PREPARATION
1. Heat oven to 350. Generously grease a 10 to 12 cup bundt pan; lightly coat with flour.
2. Make cake mix as directed on package. Pour about 2 cups of batter into pan.
3. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract.
4. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
5. Bake 38 to 42 minutes or until toothpick inserted in center comes our clean. Cool 10 minutes before removing from pan to wire rack. Cool completely, about 1 hour.
6. In small bowl, mix together glaze ingredients, using just 1 T of milk at first. Stir in additional milk 1 teaspoon at a time until smooth and consistency of thick syrup. Spread glaze over cake, allowing some to drizzle down side. Garnish with crushed candy canes, if desired.
7. Store loosely covered at room temperature.

The Appetizing Treat

03/30/2026

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03/26/2026

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03/20/2026

03/18/2026

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03/14/2026

03/12/2026

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03/07/2026

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