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September 27 – October 20, 2019

Game Day Recipes from our Competition Kitchen

Posted in: Creative Arts, food, Recipes.

Tired of the same “game day” spread at your next party? Super Bowl Sunday is around the corner and this year, you can score big with these creative recipes from our 2017 Creative Arts Competition Kitchen, presented by Community Coffee. Each of these party-time dishes were created by fairgoers and were taste-tested by a panel of judges before the start of the 2017 Fair season. This foodie competition happens every year and is open to everyone. Have a knack for cooking or baking? Know someone who does? Stay informed on upcoming contest dates in the 2018 Competition Kitchen by becoming a Big Tex Insider, and bookmark our Creative Arts page here on Have fun trying out these recipes, and don’t forget to upload your game day culinary creations to social media using the hashtag #StateFairofTX.

Red River Party Animal

by Dianne Ragain
Dallas, Texas
1st Place – Speedy Dishes

3 packages of 8 oz Cream Cheese
3 packages of Buddig Chopped Beef
1 heaping tbs mayonnaise
1 cup of chopped green onions
1 large jalapeno, finely diced
1 1/2 cup of chopped pecans

Let cream cheese reach room temperature. In large bowl combine cream cheese, beef, mayonnaise, green onions, jalapeño and 1/2 cup of chopped pecans. Stir together until well combined. Chill for at least 1 hour or until firm. Mold mixture into the sports mascot of your choice.  Cover entire shape with 1 cup of chopped pecans. Serve with Ritz crackers or crackers of your choice.

Mexican Corn and Pasta Salad

by Peter Clarac
Dana Point, CA
1st Place – Let’s Do Lunch

2 cups of miniature BowTie pasta, uncooked
3 cups of corn kernels
1 large avocado, peeled, seeded and chopped small
3 green onions, chopped
1/2 bunch of cilantro, coarsely chopped
1 tbsp of finely chopped jalapeño
6-8 strips of hardwood smoked bacon, cooked to a crisp and crumbled
1/2 cup of canned black bean, rinsed and drained
1/2 cup of Cotija cheese, shredded

Cook the pasta according to package directions. Drain and rinse under cold water. Make sure pasta is completely dry. Use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will prevent the corn from getting a good roast.  In large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeño, bacon, black beans and cheese. Toss together.

1/2 regular Mayo
3 tbsp freshly squeezed lime juice
1/4 tbsp lime zest
1/8 tsp ground cumin
1/4 tsp smoked paprika
1/2 tsp chili powder
1 tsp Sriracha
pinch of sale and pepper

In small bowl combine all dressing ingredients and whisk together until completely combined. Toss together.

Chili with Sausage and Jalapeño

by Jill Spears
Prosper, Texas
1st Place – Tex-Mex Contest

4 tbsp olive oil divided
1 lb. lean ground beef
1 lb. regular bulk sausage
1 large onion chopped
2 jalapeno chiles, seeded, finely chopped
2 bay leaves
6 cloves of garlic, minced
2 cans (28 oz) crushed tomatoes
1 tbsp ancho chili powder
1 tsp Guajillo chili powder
1 tsp Chipotle chili powder
1/2 tsp chili powder
2 tbsp ground cumin
1 tbsp ground black pepper
pinch cayenne pepper
2 tbsp fresh lime juice

Heat 2 tablespoons of oil in heavy, large pot over high heat. Add beef and sausage; cook until brown, breaking up with spoon, about 8 minutes. Transfer meat mixture to bowl. Reduce heat to medium-high. Add remaining oil to pot. Add onion, jalapeños, and bay leaves. Cook until vegetables are soft, stirring frequently, about 7 minutes. Add garlic; saute 1 minute. Return meat to pot. Mix in tomatoes and remaining spices. Simmer 25 minutes, stirring occasionally. Mix in lime juice. Season with salt.

Everyone Loves Salty Sweet Frito Bars

by Suzy Cravens
Coppel, Texas
Best of Show – 1st place – Speedy Dishes

2 cups of pretzels
1 cup of Fritos
8 mini Peanut Butter Cups
1/2 cup of butter
1/2 cup of brown sugar
1 1/2 cups of chocolate chips

Preheat over to 350 degrees. Line a 9 x 13 pan with parchment or non-stick foil.  Place pretzels and Fritos in gallon size zip lock bag. Smash into small pieces with rolling pen or meat cleaver. Spread into a layer in pan. Unwrap peanut butter cups and throw into miz. Space them evenly. Melt butter and mix in brown sugar in pan. Bring to boil for 1 minute. Pour over Frito mixture. Place in oven and bake for 8 minutes. Remove from oven, sprinkle chocolate chips over mix. Return to oven for 1 minute. Spread softened chocolate chips over bars. Cool until pan can be placed in refrigerator. When chocolate is set, lift from pan and break into pieces.


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