Texas Plum Line Masthead

Texas Plum Line Recipes... On the sweeter side

These are some of our favorite recipes that are on the sweeter side with all of the goodness of Texas Plum Line included. These memorable Texas eats are sure to become some of your new favorites!

You may print any of these recipes by clicking on the "Print Recipe" button at the upper right hand corner of each recipe.

Texas Plum Line Tart

Ingredients

  • 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

Instructions

  1. Remove bottom from spring form pan. Cover with foil and spray with Pam.
  2. Mix first five ingredients and press in tart pan.
  3. Refrigerate overnight.
  4. In the morning flip over on platter and spread with Raspberry Plum Butter and serve with Wheat Thins.

Plum Line Tip

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

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This recipe is made with Raspberry Plum Butter
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Gourmet French Toast

Ingredients

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

Instructions

  1. Heat oven to 350.
  2. Combine egg, Half & Half, vanilla and sugar.
  3. Melt butter on cookie sheet.
  4. Dip muffins in egg mixture and place cut side down in butter.
  5. Bake 20 minutes.
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Serve with Blackberry Plum Syrup.
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Jam Thumbprint Cookies

Ingredients

  • 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

Instructions

  1. Preheat over to 350 degrees
  2. 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.
  3. Separately, sift together the flour and salt.
  4. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together.
  5. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
  6. Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and roll it in coconut.
  7. Place the balls on an un-greased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation.
  8. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
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These are made with Raspberry Plum Butter.
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Texas Plum Line Recipes... On the savory side

These are some of our favorite savory recipes that are perfect for any meal or occasion and best of all they're made with all of the goodness of Texas Plum Line Farm to Table goodies.

Baked Salmon

Ingredients

  • Salmon fillet or steaks
  • Shake Rub & Marinate
  • Green Chili Wild Plum Conserve

Instructions

  1. Season with Shake Rub & Marinate.
  2. Glaze heavily with Green Chili Wild Plum Conserve.
  3. Bake at 350 for 20-25 minutes.
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This recipe is made with Shake Rub & Marinate and Green Chili Wild Plum Conserve.
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Texas Sausage Balls

Ingredients

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

Instructions

  1. Mix all ingredients together and form into bite size balls.
  2. Slightly flatten sausage balls.
  3. Bake at 350 degrees for 20-30 minutes if serving or for 15 minutes if freezing for later use.
  4. If reheating from frozen, heat in 350 degree oven until ready to serve.
  5. Serve with Green Chili Wild Plum Conserve

Plum Line Tip

These can be frozen for later use

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This recipe is made with Green Chili Wild Plum Conserve and Shake, Rub and Marinate.
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Pecan - Havarti Quesadillas

Ingredients

  • For each quesadilla you will need the following ingredients
  • One 8-inch flour tortilla.
  • 1/3 cup shredded Havarti cheese.
  • 2 Tablespoons toasted and chopped pecans.

Instructions

  1. Sprinkle half of an 8-inch flour tortilla with 1/3 cup shredded Havarti cheese.
  2. Top with 2 Tablespoons chopped, toasted pecans.
  3. Fold tortilla over filling.
  4. Coat a nonstick skillet with cooking spray, and cook quesadilla over medium high heat for 2 minutes on each side or until cheese melts.
  5. Remove from heat and slice in half.
  6. Serve with warm Blackberry Plum Syrup.

Plum Line Tip

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"

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This recipe is made with Blackberry Plum Syrup.
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Savory French Bread

Ingredients

  • French Bread
  • Butter
  • Shake, Rub & Marinate
  • Parmesan Cheese, grated

Instructions

  1. Slice French Bread.
  2. Spread with butter.
  3. Sprinkle with Shake, Rub & Marinate.
  4. Top with grated Parmesan Cheese.
  5. Bake in a preheated oven at 400 degrees for 15 minutes.

Plum Line Tip

Serve with pasta or use as a side for your dinner!

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This recipe is made with Shake, Rub & Marinate.
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Pork Tenderloin

Ingredients

  • 8 Granny Smith Apples
  • 1&1/2 pound pork tenderloin
  • 1 8 oz jar Green Chili Wild Plum Conserve
  • 2 cups water

Instructions

  1. Preheat over to 350 degrees F.
  2. Core and slice the apples into 1/2" slices
  3. Place the apples on the bottom of a 9 X 13 inch glass baking dish and cover with 2 cups water.
  4. Place pork tenderloin on top of apples.
  5. Pour a jar of "Green Chili Wild Plum Conserve" over pork and apples.
  6. Cook until pork reaches an internal temperature of 137 degrees F, about 1 hour.
  7. Baste every 15 minutes with juices and conserve.

Plum Line Tip

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

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This recipe is made with Green Chili Wild Plum Conserve.
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Texas Plum Line Chicken

Ingredients

  • 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

Instructions

  1. In a medium frying pan, sauté thyme and onion in olive oil until tender, about 3 minutes.
  2. Add chicken breasts and brown, about 4 minutes on each side.
  3. In a small bowl, mix together Blackberry Plum Syrup, balsamic vinegar, Shake, Rub & Marinate.
  4. Pour over chicken. Cover pan and cook 15 minutes or until done.
  5. Serve over Rice
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This recipe is made with Blackberry Plum Syrup
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Texas Plum Line Chestnuts

Ingredients

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

Instructions

  1. Wrap each chestnut in 1/2 strip bacon and secure with a toothpick.
  2. Place in baking dish and bake in a preheated 350 degree oven for 25 minutes.
  3. Remove from oven and drain the grease.
  4. Pour sauce over the chestnuts and bake another 15 minutes, remove and serve.

Plum Line Tip

These can be baked ahead of time and then reheated in a microwave before serving.
You can use sliced water chestnuts and cut bacon in 1/3's.

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This recipe is made with Spicy Plum BBQ Sauce.
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Plum Line Lettuce Wrap

Ingredients

  • 1 head Bibb lettuce (look for it in a clamshell container)
  • 2 large chicken breast, cooked and cut into thin strips
  • 1 onion, cut into strips from pole to pole
  • 1 can water chestnuts cut, into strips
  • 1 Tablespoon oil
  • 3/4 cup Spicy Plum BBQ Sauce
  • 2 teaspoons Red Chili Dipping Sauce

Instructions

  1. Add oil to a preheated skillet and sauté onions until translucent.
  2. Add chicken, chestnuts Spicy Plum BBQ Sauce and Red Chili Dipping Sauce, simmer until hot.
  3. Line lettuce leaves around the outside of a large platter.
  4. When everything is hot pour into the center of the lettuce lined platter.
  5. Add Peanut Butter Sauce to each individual wrap (recipe follows)

Plum Line Tip

Garnish 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.

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This recipe is made with Spicy Plum BBQ Sauce and Red Chili Dipping Sauce.
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Peanut Butter Sauce

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup hot water
  • 2 Tablespoons Spicy Plum BBQ Sauce
  • 3 Tablespoons Brown Sugar
  • 2 teaspoons Red Chili Dipping Sauce

Instructions

  1. Mix well and drizzle 1 teaspoon over each lettuce wrap
  2. ENJOY!
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This recipe is made with Spicy Plum BBQ Sauce and Red Chili Dipping Sauce
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Texas Plum Line... Wild Game Recipes

–These recipes were developed by Becky McKinley

Pulled Pork Sandwiches

Ingredients

  • For the sandwich fixings:
  • 35-40 mini onion sandwich buns
  • Your best homemade pickles
  • For the pork:
  • 1 Wild Boar Butt Roast
  • 8 Tablespoons Chili powder
  • 4 Tablespoons Brown sugar
  • 1/2 cup Texas Plum Line Shake, Rub & Marinate

Instructions

  1. Dry the surface of the meat with a paper towel.
  2. Combine the Chili powder, Brown sugar and Shake, Rub & Marinate
  3. Rub the spice mixture on the surface of the meat.
  4. Wrap the roast in foil and place in the oven at 250 degrees for 6-7 hours.
  5. When finished the meat will be very tender and can be shredded or pulled with 2 forks.
  6. Serve on small onion buns with Texas Plum Line Spicy Plum BBQ Sauce and homemade pickles.

Plum Line Tip

Place a pan or rimmed baking sheet underneath the foil wrapped pork in case the foil leaks. You will thank us when you only have a pan to clean instead of the bottom of your oven.

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This recipe is made with Spicy Plum BBQ Sauce and Shake, Rub & Marinate
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Crock-pot Posole

Ingredients

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

Instructions

  1. Place in crock-pot and cook all day at high heat.
  2. One hour before serving add the following:

Ingredients

  • 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

Instructions

  1. Simmer and add more beef stock if needed.
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This recipe is made with Shake, Rub & Marinate
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Southwestern Baked Brie

Ingredients

  • 2 lb. wheel of brie
  • 2 sheets frozen puff pastry
  • PAM spray

Filling for Brie:

Ingredients

  • 1 cup chopped artichokes packed in oil (save oil)
  • 3 Tablespoons Texas Plum Line Shake, Rub & Marinate
  • 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

Instructions

  1. Saute all filling ingredients in saucepan and set to the side to cool.
  2. Put one sheet of puff pastry on a work surface.
  3. Place the spinach mixture in the center of the pastry, spread to size of Brie.
  4. Top the spinach with the Brie.
  5. Place the remaining sheet of pastry cut to the size of the Brie on top.
  6. 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.
  7. 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.
  8. To bake the Brie, remove it from the freezer 2 hours prior to cooking.
  9. Spray the entire surface of the Brie with PAM and place on a Pam sprayed cookie sheet.
  10. Bake at 425 degrees until golden brown and puffed. This will take about 20-25 minutes.
  11. If the crust begins to brown too much, lay a sheet of foil over the crust.
  12. At this time the Brie will begin to melt but will not ooze out of the bottom of the crust.
  13. If the cheese is not frozen the cheese melts too quickly. Let the cooked brie set 30 minutes to 1 hour before serving.
  14. Carefully transfer to a cheese tray and serve the Brie with Carr Wafers or homemade crostini.
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This recipe is made with Shake, Rub & Marinate
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Stuffed BBQ Mushrooms

Ingredients

  • 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

Instructions

  1. Cut the stems off the mushrooms.
  2. Briefly rinse the mushroom caps and dry them well with paper towels.
  3. Combine cream cheese and goat cheese with a fork. Stir in chopped nuts.
  4. Stuff the cleaned dried mushroom caps with the cheese mixture.
  5. 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.
  6. In a medium saute pan over medium-high heat, saute the bacon wrapped mushrooms until the bacon is golden brown.
  7. Just as the bacon begins to crisp, add the Texas Plum Line Spicy Plum BBQ Sauce and toss until coated.
  8. Serve immediately.
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This recipe is made with Spicy Plum BBQ Sauce
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BBQ Pheasant on Hot Cross Buns

Ingredients

  • 8 hot cross buns or sweet dinner rolls
  • 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:

Instructions

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

Brie Spread:

Ingredients

  • 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

Instructions

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

To assemble:

Instructions

  1. Slice the pheasant breast on the diagonal.
  2. Place the Brie spread on both sides of the split hot cross bun and place the pheasant breast between the 2 pieces of bread.
  3. Serve at once or wrap in tissue and it may be kept chilled for up to 2 hours before serving.
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This recipe is made with Shake, Rub & Marinate, Spicy Plum BBQ Sauce, Texas Plum Line Chutney and Wild Plum Jam
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Texas Wild Plum Glazed Elk Tenderloin

Ingredients

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

Instructions

  1. Rub tenderloin with seasoning and let set for 30 minutes.
  2. Warm the jam until spreading consistency and spread on the outside of the tenderloin.
  3. Roast in the oven uncovered at 375 degrees for 12-15 minutes.
  4. Remove and serve with Salsa (salsa recipe below)

Salsa

Ingredients

  • 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

Instructions

  1. Toss all ingredients and store in the frig until ready to serve atop the tenderloin.
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This recipe is made with Wild Plum Jam and Shake, Rub & Marinate
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Stuffed Phyllo Cups
with Pheasant & Deer Sausage

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large skillet, heat 1 Tablespoon of the oil over medium-high heat.
  3. Season the pheasant with the Texas Plum Line Shake, Rub & Marinate and cook, stirring, for 2 minutes.
  4. Add the crumbled sausage and cook 4-5 additional minutes.
  5. Add the onions, garlic salt, and cayenne pepper and cook until the onions are very soft, about 5 minutes.
  6. Add the water, 1/2 cup of the Texas Plum Line Spicy Plum BBQ Sauce, the parsley, and cheese. Simmer for 1 minute.
  7. Remove from the heat and add the bread crumbs. Mix well. Let cool.
  8. Fill the shells with the meat mixture.
  9. Top with the feta cheese.
  10. Garnish with chives and remaining Texas Plum Line Spicy Plum BBQ Sauce.
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This recipe is made with Shake, Rub & Marinate and Spicy Plum BBQ Sauce