Carol Honza

Carol Honza has a bachelor’s of business administration degree in management from Northwood University and is a retired federal employee, as well as a semi-retired real estate broker with more than 40 years in the industry.

As someone who thoroughly enjoys writing, Carol has served as a college business writing instructor and as a freelance writer for newspapers and magazines.

She and her husband Jerry J. Honza, Sr. have been married for 53 years and have four grown children. They are the proud grandparents of nine grandchildren.

Carol’s hobbies include writing poetry, articles, short stories, books, freelance writing, mystery, movies, and keeping up with old friends and family. She is a member St. John Catholic Church, the Catholic Daughters of the Americas, and the Ennis Lions Club.

Banana Pudding

Family Reunion Size

Feeds 40 to 50 people — half the recipe for smaller gatherings.

This is a wonderful recipe for large gatherings such as weddings, funerals/wakes, family reunions and other gatherings and takes only about 30 minutes to make.

Ingredients

1 large container frozen whipped topping

1 gallon Vitamin D milk

4 large packages of Jell-O instant vanilla pudding

1 can Eagle brand milk

3 boxes Nilla vanilla wafers

8 nice looking, ripe (not green) bananas

1 Gallon Vitamin D Milk

Needed cookware

Extra-large mixing bowl and spoon, 2-cup measuring cup, cutting board, knife and can opener.

Note: At the time you pour the pudding into your serving container (which will need to be quite large) the pudding mixture needs to be “pourable” so that you can transfer it from your mixing container, to your serving container, easily. Once it is in the refrigerator, it will congeal more.

Directions

• Open container of frozen whipped topping first thing, and let it be thawing while preparing pudding.

• Open one box of pudding at a time, and mix with approximately two cups of milk or so, until it reaches a “pourable” consistency.

• Add another box of pudding and more milk, at about two cups at a time or more, mix again until it reaches a “pourable” consistency.  Note: Mixture will continue to congeal further as you stir, so the more milk you add, the more pourable it will become. When it is pourable, it is easier to add and mix the next box of instant pudding. Continue adding pudding mix, and after you have the final box mixed up, and the mixture is thick, but pourable, then add the can of Eagle brand milk and mix well.

• Then stir in the frozen whipped topping. If still slightly frozen, cut in 4 sections, and fold into the mixture and stir until mixed well. Add milk as needed to make the mixture “pourable.” Reserve any milk to add after adding vanilla wafers and bananas, which will thicken the pudding up even more.

• Fold only two of the boxes of vanilla wafers into the pudding. If too thick, add a little milk at a time, and stir.

• On a cutting board, align all “peeled” bananas side by side (like sardines) and cut into equal thin round slices. Add to pudding and vanilla wafer mixture and mix well. As instant pudding mixture and milk and wafers and bananas begin to congeal, it will naturally thicken, and the addition of milk from time to time keeps the pudding from getting too thick too soon.

• Pour into serving dish and garnish with last box of wafers. Add the remaining box of wafers to the top of the pudding as a garnish diagonally to decorate the pudding, and place in the refrigerator overnight to congeal further before serving.

The Rev. Darrell Nelson

The Rev. Darrell Nelson and wife Carmen, who is employed by Ennis Regional Medical Center, have been married for 30 years.

They have been in Ennis for seven of those. Nelson is pastor at Faith Assembly of God church located at 1810 W. Baldridge St. in Ennis. Nelson is presently serving as the president of the Ennis Christian Ministers Association and coordinator of the volunteer chaplain ministry at the Ennis Regional Medical Center. Nelson is also president of Impact Ennis, as well as the president of the Ellis County Women’s Resource Center and Pregnancy Center and is also a board member with the Greater Ennis United Way. He is also a part of the Executive team with Mission Ennis: Bridge Builders and has recently been elected as vice president of Community Services, Inc. headquartered in Corsicana as a representative of Ellis County.

In May 2009, Nelson graduated from Southwestern Assemblies of God University in Waxahachie with a masters degree in divinity. He and his wife enjoy Ennis and have met some really wonderful people and feel very privileged to be able to serve God in this community.

Nelson enjoys gardening and lawn work and likes an occasional hunting opportunity. He walks for exercise and works out at the gym. He is presently looking forward very much to sharing grandparent-hood with his wife, Carmen. Their daughter, Tamara is married and lives with her husband Toby in Ballinger, where Darrell served for several years as pastor before moving to Ennis in December 2003.

Darrell’s Savory Pinto Beans

Ingredients

Pinto beans, about three pounds

salt

black pepper

fresh whole jalapenos, usually two

garlic — usually fresh, about two tablespoons chopped, but powdered can be used as a substitute

one whole, large fresh onion or two medium, chopped

Optional

cumin or fresh or dried cilantro

dried cayenne pepper powder

Directions

Mix ingredients and cook over low to medium heat to desired tenderness. Darrell usually cooks overnight in slow cooker on low to medium heat.

Deborah Bracey has a great stuffed jalapeno recipe to share.

Deborah Bracey works for K-nor Property Management in Ennis. Deborah and her husband David live in Ennis and enjoy family gatherings, traveling, and fishing in different places. The stuffed peppers recipe she has chosen to share has been a party favorite for many family and social occasions.

Stuffed Jalapenos

Ingredients

1 pound ground HEB lite pork sausage

1 (8 ounce) package low fat or nonfat cream cheese, softened

1 cup shredded Parmesan cheese

16 to 20 fresh jalapeno peppers, halved lengthwise and seeded

1 (8 ounce) bottle Ranch dressing (optional)

Directions

Preheat oven to 425 degrees F (220 degrees C).

Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.

In a bowl, mix the sausage, cream cheese and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.

Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with ranch dressing.

Her immediate family is Angela and Jason Jones and her little brother, Jacob.  Loran enjoys volleyball, cheerleading, gymnastics, learning to cook, spending time with family and attending The Avenue Church.

She is looking forward to church camp coming up in July.

Berry Good Dip

Ingredients

8 ounces fresh or thawed frozen strawberries

4 ounces non-fat cream cheese, softened

1/4 cup reduced-fat sour cream

1 tablespoon sugar

Directions

• Place strawberries in food processor or blender container; process until smooth.

• Beat cream cheese in small bowl until smooth.  Stir in sour cream, strawberry puree and sugar; cover.  Refrigerate until ready to serve.

• Spoon dip into small serving bowl.  Garnish with orange peel, if desired.  Serve with assorted fresh fruit dippers or angel food cake cubes.

Makes 6 (1/4 cup) servings.

Beef ‘n’ Beans Tacos

Ingredients

1 pound ground beef

1 small onion, chopped (about 1/4 cup)

1 can (11 1/4 ounces) Campbell’s Condensed Fiesta Chili Beef Soup

1/4 cup water

10 taco shells

Shredded Cheddar cheese, shredded lettuce, diced tomato and sour cream if desired

Directions

• In medium skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.

• Add soup and water. Reduce heat to low. Cover and cook 5 minutes.

• Divide meat mixture among taco shells. Top with cheese, lettuce, tomato and sour cream.

She has two sons, Kagen, 11 and Skyler, 14.

Christina is Housekeeping Supervisor for IOOF and, when not busy at work, she enjoys sewing and fishing with “her guys”, including fiancé Eddie Trammell.

Chicken Enchiladas

1 medium onion, chopped

1 tablespoon canola oil

3 medium garlic cloves, minced

4 tablespoons chili powder

1 tablespoon cumin

2 teaspoons sugar

28-ounce can tomato sauce

1 pound boneless, skinless chicken breasts

black pepper

10 ounces cheddar cheese, shredded

1 (4-ounce) can jalapeno chiles, drained and chopped

1/2 cup minced fresh cilantro leaves

12 (6-inch) soft corn tortillas

Vegetable oil spray

sour cream (for serving)

salt

Adjust an oven rack to the middle position and preheat the oven to 400 degrees. Heat oil over medium heat, add the onion and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onion has softened, eight to ten minutes.

Stir in the garlic, chili powder, cumin and sugar and cook until fragrant, about 30 seconds. Stir in the tomato sauce and bring to a simmer. Cook until the sauce has slightly thickened, about five minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is no longer pink in the center, 15 to 20 minutes. Transfer the chicken to a plate to cool. Shred the chicken into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, one cup of the cheddar, jalapenos, and cilantro and season with salt and pepper to taste.

Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 45 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13×9-inch baking dish.

Lightly spray the tops of the enchiladas with vegetable oil spray. Pour one cup of the remaining sauce over the enchiladas to cover them thoroughly. Sprinkle the remaining cheddar over the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.

Remove the foil and continue to bake until the cheese browns, about five minutes longer. Place extra sauce and sour cream on table.

Darlene was married to Jerry Brown for 35 years and is the proud parent of 2 daughters,  one son, and nine grandchildren.

After serving at several health care facilities, Darlene came back to Ennis Municipal Hospital in 1979 (now Ennis Regional Medical Center).

She has been a cook there ever since. Darlene enjoys going to the casino, cooking, flower gardening and family.

Chicken and Spaghetti

Ingredients

1 whole chicken, cooked and deboned, keep the broth from the cooking or 1 cup chicken stock

1 can of cream of chicken soup

1 can of cream of mushroom soup

1/2 cup chopped onions

1/2 cup chopped bell peppers

12 ounce package spaghetti

1 cup shredded cheese

Salt and pepper to taste

Directions

Cook the spaghetti according to package instructions.

Take the broth and boil the onion and bell pepper in it.

Mix the chicken, spaghetti and broth mixture, and the cream soups together. Place in greased baking dish. Cook in 350 degree oven for 45 minutes or until bubbly. Remove from oven and top w cheese, return to oven and cook until cheese has melted.

Caitlin has a passion for animals and is considering attending Texas A&M for veterinary school. Caitlin has three sisters, including a twin, one brother and a large extended family who gather together daily for meals. She has learned how to whip a big batch of pasta to feed a crowd. She is famous for her sweet tea, but keeps that recipe secret.’

Chicken Fettuccine

Ingredients

8 ounces fettuccini pasta

2 tablespoons butter

3 skinless, boneless chicken breast halves – cut into chunks

8 ounces mushrooms, sliced

1 teaspoon garlic salt

1/8 teaspoon ground black pepper

1 1/2 cups heavy cream

1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

David Copas at the grill

David Copas, self-proclaimed king of the grill, is the owner of Audio Xtremes, a local custom car and home audio and accessories business, which has been in operation for 15 years.

David has the reputation of taking care of his customers, as witnessed by  his hundreds of repeats and referrals.

He’s known around town by the distinctive vehicle he drives, which doubles as a Kicker audio show truck. David has expanded into custom golf carts, of course tricked out any way one wants them.

David is happily married to Lynnette, a successful stylist and cosmetologist at Mylinda’s Salon and Spa. Together they love to entertain their friends and family, especially with sports-themed cookouts. Both are die-hard Rangers fans and never miss an opening day at the ballpark.

This variation of the traditional cheeseburger is one of their favorites to make for their friends and family.

Western Onion Cheeseburgers

Ingredients

1 pound ground beef

1 1/3 cup french fried onions, divided

1/4 cup finely chopped green bell pepper

1/4 cup barbecue sauce

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

4 thick slices Chedder cheese

4 hamburger buns

Directions

• Combine beef, 2/3 cups french fried onions, bell pepper, barbeque sauce, garlic powder and ground pepper in large bowl.

• Shape into 4 patties.

• Place patties on oiled grid.

• Grill over medium coals 10 minutes or until no longer pink in center, turning once. Place 1 slice cheese on each burger. Cook until cheese melts. Top with remaining 2/3 cup onions.

Jenna Enslin

Jenna Enslin is a 15-year-old freshman at Ennis High School.

She is the daughter of Shain and Tina Enslin.  Jenna has three sisters and one brother at home, so she is used to helping prepare large meals for her big family.  In addition to her parents and siblings, her aunt Lynnette, Uncle David, “Big Sister” Christy, Godsister Kenlei and great- grandfather Sherman join the family every evening for dinner.

Supper time is quality family time each evening.  Jenna is taking Principles of Human Services (formerly known as Home Ec) where she is learning to fine tune her cooking skills.

She often tries out her “assignments” on the family.

The Mexican Cocoa Torte is one of the family’s favorites because it perfectly compliments a meal of homemade Mexican food, which is the family’s favorite, and indulges her mom’s chocolate passion.

Mexican Cocoa Torte

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1/2 cup strong coffee

1/3 cup vegetable shortening

1/4 teaspoon ground cinnamon

1 (11-ounce) package pie crust mix

2 cups cold heavy or whipping cream

• Combine sugar, cocoa, coffee, shortening and cinnamon in a small saucepan and cook over very low heat, stirring constantly, until smooth and creamy. Cool to room temperature.

• In a medium bowl, combine pie crust mix and 3/4 cup of the cocoa mixture, blending well. Shape into smooth ball; refrigerate 1 hour.

• Heat oven to 350 degrees F (175 degrees C). Line two cookie sheets with foil; mark two 8-inch circles on each.

• Divide pastry ball into 4 pieces; form each piece into small ball. Place balls of pastry on foil; press with fingers to fit into the marked circles.

• Bake for 10 to 12 minutes or until almost set; cool on cookie sheets.

• In a small bowl, combine the heavy cream and remaining cocoa mixture and beat with an electric mixer on high until stiff.

• To assemble: Place one pastry round on serving plate; spread with one-fourth whipped cream mixture.

Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream. Refrigerate several hours before serving.

Amanda Burns

She is a member of the Ellis County 4H Ag Mechanics Show Team, plays varsity tennis, participates in NASP competition archery and is an avid outdoorswoman.

Recently, she was selected to be the first student from Texas to travel to New Zealand for an ecological habitat study and youth hunt for Red Stag.  The group is headed up by Scott Jordan, who is a world-renowned educator out of New York.

Scott has been taking students from New York on once-in-a-lifetime educational opportunities for 10 years. This will be the first year his program has been expanded to include kids from other states and Amanda was nominated, then selected to represent her state. Her trip and her hunt will be featured on the Outdoor Channel next year.

Marinated Venison Chops

Ingredients

4 6-oz. Venison rib chops, cut 1-inch thick

1/4 cup finely chopped green onion

2 tbs lime juice

2 tbs soy sauce

2 tbs grated fresh ginger

2 tbs brown sugar

1 fresh jalapeno, seeded and finely chopped

2 cloves garlic, minced

Directions

Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine remaining ingredients.

Pour marinade over chops; seal bag. Marinate in refrigerator for 2-4 hours, turning bag occasionally. Drain chops, discarding marinade.

Preheat broiler, place chops on an unheated rack of a broiler pan, and broil 3-4 inches from heat for 10-12 minutes for medium doneness, turning meat over halfway through.

Makes four servings.