Texas Plum Line Tart

1/2 lb. Sharp cheddar cheese (shredded)
1/2 lb. American cheese (shredded)
1 cup mayonnaise
1 bunch green onions (chopped fine)
1 cup pecans (chopped fine)
Raspberry Plum Butter

Remove bottom from spring form pan. Cover with foil and spray with Pam. Mix first five ingredients and press in tart pan. Set overnight, flip over on platter and spread with Raspberry Plum Butter. Serve with Wheat Thins.

To spice it up a bit sprinkle with cayenne pepper before spreading with the Raspberry Plum Butter.

Gourmet French Toast

6 English Muffins, split
1 egg
1 cup Half & Half
2 tsp. vanilla
1/3 cup sugar
1 stick butter

Heat oven to 350.

Combine egg, Half & Half, vanilla and sugar. Melt butter on cookie sheet. Dip muffins in egg mixture and place cut side down in butter.

Bake 20 minutes. Serve with Blackberry Plum Syrup.

Jam Thumbprint Cookies

3/4 pound (3 sticks) unsalted butter
1 cup sugar
1 teaspoon pure vanilla
3 1/2 cups all purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 Tablespoon water, for egg wash
7 ounces sweetened coconut
Raspberry Plum Butter

Preheat over to 350 degrees

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and roll it in coconut. Place the balls on an un-greased cookie sheet and press a light indentation into the top of each with your f1nger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Pork Tenderloin with Green Chili Wild Plum Conserve

8 Granny Smith Apples, 1/2 inch slices
1 1/2 pound pork tenderloin
1 8 oz jar Green Chili Wild Plum Conserve
2 cups water

Preheat over to 350 degrees F. Place the apples on the bottom of a 9X13 inch glass baking dish and cover with 2 cups water. Place pork tenderloin on top of apples. Pour jar of "Green Chili Wild Plum Conserve" over pork and apples. Cook until pork reaches an internal temperature of 135 degrees F. About 1 hour. Baste every 15 minutes with juices and conserve.

Remember that meat continues to cook after you remove it from the oven.

Baked Salmon

Season with Shake Rub & Marinate.

Glaze heavily with Green Chili Wild Plum Conserve.

Bake at 350 for 20-25 minutes.

Green Chili Wild Plum Conserve Served with Texas Sausage Balls

1 lb. hot sausage
1 lb. Sharp Cheddar cheese, grated
2 1/2 cups Bisquick
1 tsp. Shake, Rub and Marinate

Mix all ingredients together and form into bite size balls. Flatten slightly. Bake at 350 degrees for 20-30 minutes if serving or for 15 minutes if freezing for later use. If frozen heat in oven when ready to serve.

Serve with Green Chili Wild Plum Conserve

Pecan - Havarti Quesadilla with Blackberry Plum Syrup

Sprinkle half of an 8-inch flour tortilla with 1/3 cup shredded Havarti cheese
Top with 2 Tablespoons chopped, toasted pecans.
Fold tortilla over filling.

Coat a nonstick skillet with cooking spray, and cook quesadilla over medium high heat for 2 minutes on each side or until cheese melts. Remove from heat and slice in half.

You can fit 3 in a large non-stick skillet.
Serve with warm Blackberry Plum Syrup.
Your company will say "May I have another one, please"

Savory French Bread

Slice French Bread
spread with butter
Sprinkle with Shake, Rub & Marinate
Top with grated Parmesan Cheese

Bake at 400 degrees for 15 minutes.

Serve with all pasta.

Texas Plum Line Chicken

4 Skinless boneless chicken breasts
1 Tablespoon Olive oil
1 small red onion-chopped
1 1/4 teaspoon dried thyme or 1 Tablespoon fresh thyme
1/3 cup Blackberry Plum Syrup
1 Tablespoon Balsamic vinegar
3/4 teaspoon Shake Rub & Marinate

In a medium frying pan, sauté thyme and onion in olive oil until tender, about 3 minutes. Add chicken breasts and brown, about 4 minutes on each side.

In a small bowl, mix together Blackberry Plum Syrup, balsamic vinegar, Shake, Rub & Marinate. Pour over chicken. Cover pan and cook 15 minutes or until done.

Serve over Rice

Texas Plum Line Chestnuts

2 cans water chestnuts
1 lb thin sliced bacon
1 bottle Spicy Plum BBQ Sauce

Wrap each chestnut in 1/2 strip bacon and secure with a toothpick. Place in baking dish and bake 25 minutes at 350 degrees, remove from oven and drain the grease.

Pour sauce over the chestnuts and bake another 15 minutes remove and serve.

These can be baked ahead of time and then reheated in a microwave before serving.

Can use sliced water chestnuts and cut bacon in 1/3's.

Lettuce Wrap

Cook 2 large chicken breasts and cut into thin strips
Cut 1 onion in long strips
1 can water chestnuts cut in strips
1 Tablespoon oil
3/4 cup Spicy Plum BBQ Sauce
2 teaspoons chili paste
lettuce leaves

Add oil to a preheated skillet and sauté`onions until translucent. Add chicken, chestnuts Spicy Plum BBQ Sauce and chili paste; simmer until hot.

Pour in center of lettuce lined platter. Top with julienne carrots, grated broccoli slaw, and crunchy Chow Mien noodles. You may also use thin strips of red bell pepper and/or crushed peanuts or toasted almonds.

Add Peanut Butter Sauce to each individual wrap (recipe follows)

Peanut Butter Sauce

1/2 cup peanut butter
1/4 cup hot water
2 Tablespoons Spicy Plum BBQ Sauce
3 Tablespoons Brown Sugar
2 teaspoons chili pepper paste

Mix well and drizzle 1 teaspoon over each lettuce wrap


Texas Plum Line Wild Game Recipes

Created by Becky McKinley

Pulled Pork Sandwiches

35-40 mini sandwich buns
1 Wild Boar Butt Roast
Rub for pork:
8 Tablespoons Chili powder
4 Tablespoons Brown sugar
1/2 cup Texas Plum Line Shake, Rub & Marinate

Combine all ingredients and rub on the meat that has been dried with a paper towel. Cover well.

Wrap the roast in foil and place in the oven at 250 degrees for 6-7 hours. The meat will be very tender and can be shredded or pulled with 2 forks.

Serve on small onion buns with Texas Plum Line Spicy Plum BBQ Sauce and homemade pickles.

Crock-pot Posole

1 lb. pork butt, cubed
4 bay leaves
1 onion, chopped
1 Tablespoon Garlic
4 Tablespoons Beef bouillon
10 cups water

Place in crock-pot and cook all day at high heat.

One hour before serving add:
6 Tablespoons Red chili powder
2 large cans green chilies
2 big cans hominy
1 Tablespoon Texas Plum Line Shake, Rub & Marinate
Salt & Pepper to taste

Simmer and add more beef stock if needed.

Southwestern Baked Brie

2 lb wheel brie
2 sheets frozen puff pastry
PAM spray

Filling for Brie:

1 cup chopped artichokes packed in oil (save oil)
3 Tablespoons Texas Plum Line Shake, Rub & Marinate
1 teaspoon cumin
1/2 onion, chopped
1/2 red bell pepper, chopped
2 cups fresh spinach
1 teaspoon cilantro
1/2 teaspoon garlic salt
2 Tablespoons Oil from artichokes
1/2 lb. deer sausage, cooked and crumbled

Saute all filling ingredients in saucepan and set to the side to cool.

Put one sheet of puff pastry on a work surface. Place the spinach mixture in the center of the pastry, spread to size of Brie. Top the spinach with the Brie. Place the remaining sheet of pastry cut to the size of the Brie on top. Fold the bottom piece of pastry over the top of the pastry to seal it off by pressing the top and bottom sides together. The side with the seam showing becomes the bottom of the Brie. Decorate the top if desired with left over pastry.

Freeze the pastry wrapped Brie on a cookie sheet before wrapping in foil or saran wrap. Once the Brie is frozen, wrap and store in freezer for up to 3 months.

To bake the Brie, remove it from the freezer 2 hours prior to cooking. Spray the entire surface of the Brie with PAM and place on a Pam sprayed cookie sheet. Bake at 425 degrees until golden brown and puffed. This will take about 20-25 minutes. If the crust begins to brown too much, lay a sheet of foil over the crust. At this time the Brie will begin to melt but will not ooze out of the bottom of the crust. If the cheese is not frozen the cheese melts too quickly. Let the cooked brie set 30 minutes to 1 hour before serving. Carefully transfer to a cheese tray and serve the Brie with Carr Wafers or homemade crostini.

Stuffed BBQ Mushrooms

1 (8oz) pkg. large Button mushrooms
3 oz. cream cheese, softened
2 oz. goat cheese
1/2 cup toasted pecans, chopped
1 lb. peppered bacon, room temperature, slices cut in 1/2
1/2 cup Texas Plum Line Spicy Plum BBQ Sauce

Cut the stems off the mushrooms. Rinse briefly and dry them well with paper towels.

Combine cream cheese and goat cheese with a fork. Stir in chopped nuts. Stuff the cleaned dried mushrooms with the cheese mixture.

Wrap each mushroom with a half of a bacon strip. Use 2 strips if the cap is not completely covered. The bacon will stick to the mushrooms so there is no need for toothpicks.

In a medium saute pan over medium-high heat, saute the bacon wrapped mushrooms until the bacon is golden brown. Just as the bacon begins to crisp, add the Texas Plum Line Spicy Plum BBQ Sauce and toss until coated.

Serve immediately.

BBQ Pheasant on Hot Cross Buns With Texas Plum Line Chutney And Brie Cheese Spread

8 hot cross buns or sweet dinner roll
8 grilled pheasant breasts
3 Tablespoons Texas Plum Line Shake, Rub & Marinate
1 cup Texas Plum Line Spicy Plum BBQ Sauce
1 cup Brie cheese spread

To grill the pheasant, cover with Texas Plum Line Shake, Rub & Marinate for up to 4 hours. Remove pheasant and grill on outside grill or on a grill pan until done. Right before the pheasant is done, brush on all sides with Texas Plum Line Spicy Plum BBQ Sauce. Remove and chill the pheasant breast.

Brie Spread:
1 cup Texas Plum Line Chutney
1/2 cup Texas Plum Line Wild Plum Jam
1 lb. Brie with rind removed, softened
8 oz. cream cheese, softened

Using food processor add the brie and cream cheese, mix until smooth. Remove from the food processor bowl and stir in the Texas Plum Line Chutney and Texas Plum Line Wild Plum Jam.

To assemble, slice the pheasant breast on the diagonal. Place the Brie spread on both sides of the split hot cross bun and place the pheasant breast between the 2 pieces of bread. Serve at once or wrap in tissue and it may be kept chilled for up to 2 hours before serving.

Texas Wild Plum Glazed Elk Tenderloin With Cranberry Pomegranate Salsa

1 Elk tenderloin, cleaned and dried
Texas Plum Line Shake, Rub & Marinate to taste
1/2 cup Texas Plum Line Wild Plum Jam

Rub tenderloin with seasoning and let set for 30 minutes. Warm the jam until spreading consistency and spread on the outside of the tenderloin. Roast in the oven uncovered at 375 degrees for 12-15 minutes.

Remove and serve with Salsa:
1/2 cup chopped dried cranberries
1/2 cup pomegranate seeds
3 Tablespoons Yellow pepper, chopped
3 Tablespoons Sweet onion, chopped
1/2 teaspoon Texas Plum Line Shake, Rub & Marinate
2 Tablespoons Brown sugar
Juice of 1/2 lemon
3 Tablespoons fresh cilantro, chopped

Toss all ingredients and store in the frig until ready to serve atop the tenderloin.

Phyllo Cups Stuffed with Pheasant and Deer Sausage

30 mini phyllo shells
2 Tablespoons Vegetable oil
1 (6 oz) boneless skinless pheasant breast, finely diced
2 teaspoons Texas Plum Line Shake, Rub & Marinate
4 oz. deer sausage, crumbled
1/2 cup chopped sweet onions
1/4 teaspoon cayenne pepper (optional)
1 teaspoon garlic salt
1 cup Texas Plum Line Spicy Plum BBQ Sauce
1 Tablespoon chopped fresh parsley leaves
3 Tablespoons Grated Parmesan cheese
2 Tablespoons Bread crumbs
1/2 cup crumbled feta cheese

Preheat oven to 375 degrees.

In a large skillet, heat 1 Tablespoon of the oil over medium-high heat. Season the pheasant with the Texas Plum Line Shake, Rub & Marinate and cook, stirring, for 2 minutes. Add the crumbled sausage and cook 4-5 additional minutes.

Add the onions, garlic salt, and cayenne pepper and cook until the onions are very soft, about 5 minutes. Add the water, 1/2 cup of the Texas Plum Line Spicy Plum BBQ Sauce, the parsley, and cheese. Simmer for 1 minute. Remove from the heat and add the bread crumbs. Mix well. Let cool.

Fill the shells with the meat mixture. Top with the feta cheese. Garnish with chives and remaining Texas Plum Line Spicy Plum BBQ Sauce.