Favorite Recipes from ADKF

Favorite Recipes from ADKF

In the September issue of the Boerne Business Monthly, we decided to do something a little different. We wanted to share some of our favorite recipes around the office. You can read the Boerne Business Monthly below. And at the bottom of this article are easy to print versions of the recipes featured in the magazine as well as some extras!

RECIPES: Sydney’s Ice Cream Sandwich Cake: An easy twist on a traditional ice cream cake. Ingredients:

  • 1 – 2 boxes of ice cream sandwiches (Depending on how big you want your cake to be)
  • 1 large tub of Cool Whip
  • Chocolate syrup
  • Caramel syrup
  • 1 large plate/platter


  • Spread a small amount of Cool Whip on the plate the size area you wish to make your cake base (this will make it easier to serve pieces once they’ve been cut).
  • Put down first layer of ice cream sandwiches, arrange in a rectangle or square.
  • Spread a thin layer of Cool Whip on top of the sandwiches.
  • Continue to stack sandwiches and Cool Whip until you reach your desired height.
  • “Ice” the cake in the rest of the Cool Whip, covering the top and all the sides.
  • Drizzle the cake with chocolate syrup and/or caramel (can also top with berries, etc.)
  • Put the cake in the freezer for 30+ minutes to harden, then cut and serve.

 Rowena’s Texas Caviar Perfect for a party, serve with tortilla or corn chips Ingredients:

  • 10 oz. frozen corn
  • 1 can black beans, drained and rinsed
  • 1 can black eyed peas, drained and rinsed
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1 cup chopped celery
  • 3/4 cup chopped green onion
  • 1 cup chopped white onion
  • 3/4 cup apple cider vinegar
  • 3/4 cup olive oil
  • 1 cup sugar
  • Salt and pepper


  • In a large bowl, mix together everything except the oil, vinegar and sugar.
  • Add the vinegar, oil and sugar to a medium saucepan and bring it to a boil. Remove from heat and let it cool.
  • Add cooled oil/vinegar mixture to the chopped veggies; stir until everything is well coated.
  • Cover and refrigerate overnight.
  • Best served with scoop-able chips.

 Mindy’s Christmas Crack Not just for Christmas – we love it after tax season! Ingredients:

  • 1 Sleeve Saltine Crackers
  • 1 Cup of Brown Sugar
  • 1 Cup of Butter
  • 1 Package of Semi-Sweet Chocolate Morsels
  • 1/3 Package of Toffee Chips
  • Sea Salt (Optional)


  • Preheat oven to 350 degrees.
  • Line a 10” X 15” cookie sheet that has raised edges with aluminum foil.
  • Cover the cookie sheet with a single layer of saltine crackers.
  • Bring the brown sugar and butter to a boil, stirring frequently until the mixture thickens.
  • Pour the mixture over the saltines as evenly as possible.
  • Bake for 10 minutes.
  • Immediately upon removing the crackers from the oven, sprinkle the chocolate chips evenly over the crackers, then the toffee chips, and sea salt if desired.
  • Let the candy harden on the counter top or in the refrigerator.
  • When it hardens, break it up into small pieces and enjoy!

 Susan’s Grandmother’s Icing Use on cakes, cupcakes, and more! Ingredients:

  • 1/2 cup margarine
  • 1/2 cup shortening
  • 3/4 cup luke warm milk
  • 1 cup sugar


  • Heat milk on stove on med-low until warm to the touch
  • Cream together margarine and shortening
  • Gradually add the milk and sugar, alternating between each
  • After each addition of milk or sugar, continue beating until the icing becomes fluffy (the key is patience when adding the milk and sugar, the more you beat in between the fluffier it will become).

 Lisa’s Spicy Pretzels Perfect for watching the game or during a party Ingredients:

  • 1 bag (13oz to 16oz) Pretzel Twists
  • 1 pkg (1oz) Ranch Salad Dressing Mix
  • 1/2 stick butter or margarine
  • Red Pepper Flakes


  • Preheat oven to 350°.
  • Pour bag of pretzels onto cookie sheet.
  • Melt butter in microwave and drizzle over pretzels.
  • Sprinkle Ranch Mix evenly over pretzels.
  • Add Red Pepper Flakes to your liking.
  • Toast pretzels in oven for 10 minutes.

 Alexis’ Sausage Bread Great for any occasion. Ingredients:

  • 1 Hot Roll Mix (Box)
  • 1 lb. Hot Sausage
  • 1 lb. Mild Sausage
  • 2 lbs. Pepper jack Cheese (shredded)


  • Follow directions for hot roll mix, knead dough and set. Roll 2 out like a pizza. You will make 2 loaves from 1 batch.
  • Brown the hot and mild sausage and drain fat.
  • Spread the sausage (1/2 and 1/2) onto both of the dough sheets.
  • Spread the pepper jack cheese on top of the sausage mixture, evenly between both loaves.
  • Fold in ends and roll
  • Brush loaves with egg and bake 20-25 minutes at 375 degrees.
  • Serve & Enjoy.

 Annette’s Spicy Poblano Pesto Use on pasta, as a dip, to top chicken breasts, or added to mashed potatoes (milk/butter substitute). Ingredients:

  • 1 Bunch of spinach
  • 3 Poblano peppers – roasted, peeled, and deseeded
  • 1 Serrano pepper
  • 8 Tomatillos
  • 1/4 Cup Italian Parsley
  • 1/4 Cup Cilantro
  • 2 packages cream cheese – room temperature
  • 1 Bell pepper – deseeded
  • 3 Cups of chicken stock (or boil Knorr chicken flavor in 2 cups of water)


  • Roast Poblano peppers
  • Bring chicken stock to medium boil
  • Place Serrano pepper, spinach, tomatillos, Italian parsley, cilantro, and bell pepper in sauce pan and cover with water. Boil until tomatillos are tender. Drain water.
  • Put both packages of cream cheese in a blender, add 1/2 of mixer from step above and blend. Add 1/2 of chicken stock and blend.
  • Remove 1/2 of cream cheese mixture from blender and finish adding rest of the tomatillo mixer and blend until smooth (also add the remaining chicken stock if needed).
  • Put blended sauce in a pot and bring to a low simmer
  • Add 1/2 cup of chicken stock until you get your desired consistency.
  • Add salt to taste.

 Patrick’s Panang A red curry soup, great served over rice! Ingredients:

  • 1/2 lb. of Chicken cut into cubes (Beef and fish are also commonly used in this dish)
  • 2 tablespoons of Sesame or Peanut oil
  • 1 lemongrass stalk, finely chopped
  • 1 to 2 tablespoons of Thai Red Curry Paste (available at most grocery stores Asian section)
  • 1 Can of low-fat Coconut milk
  • 1/4 to 1/2 cup of granulated sugar
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 white or yellow onion cut into elongated slices
  • 1 large red bell pepper cut into elongated slices
  • 1 can of pineapple chunks (fresh pineapple is always ok)
  • Cilantro (about half a cup)
  • 2 cups of white rice cooked


  • In a large mixing bowl, combine coconut milk, red curry paste, salt, pepper, then mix ingredients until they form a slight pinkish red color. Taste the mixture and add more ingredients to your liking, but it should have a sweet and spicy flavor.
  • In a wok, heat 1 tablespoon of oil and add lemon Grass
  • Before lemongrass browns add in chicken and cook until done. Around 10 minutes.  Cook time will vary if using another type of meat.
  • When Chicken is done, remove from wok and set aside. Then add in remaining oil, and stir fry onions and bell pepper.  (7 minutes).
  • When onions become translucent and bell peppers develop a slight browning, add in curry mixtures and cook into a simmer. Then add pineapple.
  • Add the chicken or meat back into wok and stir fry for a minute or so, then add in cilantro.
  • Remove wok from heat and serve over white rice.

is the largest, locally owned public accounting firm in San Antonio, Texas, with branch offices in Boerne and New Braunfels. We have been serving our community since 1991. We are a full-service CPA firm dedicated to providing a broad range of tax, audit, bookkeeping, tax controversy, and consulting services with superior customer service to help our clients meet their goals and objectives. Please click here to set an appointment with us.

Have Any Questions?