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Texas Twist

Do you serve the same Thanksgiving meal year after year? Maybe it’s time to give your holiday spread a tasty makeover. Try these twists on traditional Texas favorites.

Sweet Potato Salad Recipe 
Courtesy of Taste of Home

Prep: 25 min. + chilling
Yield: 10 Servings

3 pounds sweet potatoes, cooked, peeled and cubed
1 cup chopped green pepper
1/2 cup finely chopped onion
1-1/2 teaspoons salt, optional
1/4 teaspoon pepper
1-1/2 cups light or regular mayonnaise
Dash hot pepper sauce

In a large bowl, combine the first five ingredients. Stir in mayonnaise and pepper sauce. Cover and refrigerate for at least 1 hour before serving.

Roasted Brussels Sprouts 
Courtesy of Karen – Our Life In The Kitchen

Fresh Brussels Sprouts
Olive Oil
Coarse Ground Salt and Pepper

Dice the prosciutto.

Slice the shallots into thin rings or slices.

Rinse the brussels sprouts and trim the ends.
Over medium to medium-high flame, heat a couple of tablespoons of olive oil in a large oven-proof skillet. Add the prosciutto and shallots and cook, stirring occasionally, until the prosciutto gets a bit crispy and the shallots begin to brown.

Add the brussels sprouts.

Season generously with salt and pepper and cook for a few minutes, until they’re well-coated with oil. Add a little more oil if necessary.

Put the whole skillet into a 350 degree oven. Roast for 25 to 30 minutes, stirring occasionally to keep them well-coated with the olive oil. They’re done when they’re tender but just beginning to brown on the outside.

Dish them up and serve!

Texas Pecan Praline Root Beer Float 
Courtesy of H-E-B

Prep Time: 15 minutes
Makes: 24 servings

1 c. H-E-B Brown Sugar
1 c. H-E-B Granulated Sugar
1/4 c. (1/2 stick) H-E-B Butter
2 c. pecan pieces
1 tsp. vanilla flavoring
1/2 tsp. cinnamon
1/2 c. shredded coconut
H-E-B Root Beer Pure Cane Sugar Soft Drinks
H-E-B Creamy Creations 1905 Vanilla Ice Cream
H-E-B Whipped Topping


Spread a large sheet of foil on counter, spray with nonstick cooking spray and set aside. Or, for perfectly shaped pralines, line a cupcake tin with paper liners and spray with nonstick cooking spray. Set aside.

Place 5 tablespoons of water in a 2-quart saucepan and heat until boiling. To the boiling water add brown sugar, granulated sugar, and butter. Boil 2 minutes or until mixture reaches 235°F on a candy thermometer.

Quickly remove from heat and add pecans, vanilla, cinnamon, and coconut; stir mixture for 15 to 30 seconds. Immediately drop by spoonfuls on prepared baking sheet or into cupcake tins and let cool. Once cool, serve as pralines or crush and use as a topping.

To assemble ice cream float: Fill a glass halfway with root beer, add two scoops vanilla ice cream, and dollop of whipped topping. Top with praline pieces.

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