20:44 PM

Cook Children's Employee Cookbook


​In honor of our Campus Cookouts returning this month, we want to know your family-favorite recipe! 

Do you have a delicious appetizer, main/side dish or dessert? Send us the recipe and a photo (if you have one) for our employee cookbook!

Cook Children's Employee Cookbook

brisketInsta Pot Brisket Tacos

From Michael Sanchez, associate desktop engineer, IS 

"Serve with tortillas, queso fresco and lime.

Put on your favorite pair of stretchy pants to enjoy these juicy and tender brisket tacos.


This recipe is for those who have an Insta Pot.


  • 2lb brisket
  • Your favorite BBQ rub
  • 13 oz. of your favorite BBQ sauce
  • Smoked sea salt
  • Cumin
  • Bay leaf
  • Rosemary
  • Chopped garlic
  • Black pepper
  • 4 oz. beef broth
  • 4 oz. brandy


  1. Add the rub to the brisket, and then sear the entire brisket in bacon grease. Add the remaining ingredients into Insta Pot.
  2. Pressure cook @ 33 minutes
  3. Broil 4 minutes

Hawaiian Chicken/Steak 

From Leann Wallace, executive assistant to Bobby Feather 


  • 2 cups unsweetened pineapple juice
  • ½ cup cooking sherry
  • 2 ½ tbsp. red wine vinegar
  • ¼ cup sugar
  • ⅓ cup soy sauce
  • ⅓ tsp. granulated garlic


  1. Combine all ingredients in a gallon zipper bag.  
  2. Add fresh chicken or steak and marinate for 2 days. 
  3. Grill meat
  4. Add fresh or canned pineapple rings, then serve with rice.

Vegetarian Cajun Foil Packets

From Nicole Rogers, resident artist, CARPE


  • Foil
  • Cooking spray
  • Olive oil
  • salt
  • Cajun seasoing
  • Garlic
  • Red potatoes, diced
  • Cauliflower, diced
  • Canned corn, drained
  • Yellow onion, diced
  • Bell pepper, diced


  1. Toss Cajun seasoning and salt to taste, garlic, potatoes, cauliflower, corn, onion, and bell pepper in a bowl with olive oil. 
  2. Fold into foil packets and grill for 7 minutes, then flip and grill for an additional 7 minutes or until potatoes are soft. 
  3. Enjoy!

tortilla rollupsTortilla Rollups

From Bridget Fagan, billing specialist, Surgery 

“I fix this every summer for the 4th of July and every Christmas Eve. My husband would love it if I made them every weekend.”


  • 1 block cream cheese, softened
  • 1 small can chopped ripe olives
  • 1 small can chopped green chilies
  • 1 cup finely shredded cheddar, add more cheese to taste
  • 6-8 flour tortillas


  1. Mix cream cheese, olives, chilis and cheese with a fork until well blended.
  2. Spread thin layer of mixture over entire tortilla. Roll tortilla. Continue process until all mixture is used.
  3. Place rolled tortillas in an airtight container and refrigerate overnight.
  4. Before serving, cut rolled tortillas into ½ slices. Tip: a serrated knife cuts without smashing the tortilla
  5. Place on plate and serve chilled.

Strawberry Salad

From Liz Riney, manager, Pharmacy Reg Affairs 


For Salad - 

  • 1 head iceberg lettuce (or 1 bag)
  • 1 head romaine lettuce (or 1 bag) 
  • 1 pint strawberries, sliced 
  • 8 oz. Monterrey jack cheese, grated 
  • 1 cup chopped walnuts or pecans, optional 

For Dressing -

  • 1 cup oil (vegetable or canola) 
  • ½ to ¾ cup sugar 
  • ½ cup red wine vingegar
  • 2 cloves garlic, minced 
  • ½ tsp salt 
  • ¼ tsp white pepper
  • ½ tsp paprika 


  1. Mix all salad ingredients in a large bowl. 
  2. Mix all dressing ingredients in a shakeable container. 
  3. Shake dressing well, and pour on top of salad just before serving. 
  4. Toss salad and enjoy! (Makes a very large salad.) 

berry saladRefreshing Berry Salad

From Sheryl Van Dyk, front office lead, NE Specialty Clinic


  • 1 pound fresh strawberries, tops removed and cut in quarters
  • 1 cup fresh blueberries
  • 6 ounces fresh raspberries
  • 6 ounces blackberries
  • 3 Tablespoons lime juiceinto
  • Lime zest (if using fresh lime)
  • ¼ cup of honey
  • Mint  (optional)


  1. Rinse berries, drain well and put in a large bowl.
  2. Mix lime juice, honey and lime zest in a separate smaller bowl.
  3. Pour mixture over berries and mix to coat.
  4. Garnish with mint if desired.

cornbread saladClassic Cornbread Salad

From Tamra Williams, financial counselor


  • 1 packet dry Ranch dressing mix (homemade or commercial, although homemade is preferred, see links on site)
  • 23 cups mayonnaise (see notes on site; I personally use the dryer Southern-style Cornbread and the full three cups of mayonnaise)
  • 1 pan Southern-style cornbread, crumbled
  • 1/2 large red onion, diced (some reserved for garnish)
  • 1 green bell pepper, diced (try two or try one or two red bell peppers as a variation)
  • 2 tomatoes, diced (try three as a variation)
  • 15 ounce can whole kernel corn, drained (about 1 1/2 cups corn) (try two cups frozen, thawed and drained as a variation)
  • 1 pound bacon, cooked until crisp and crumbled, some reserved for garnish
  • 1 cup cheddar cheese, grated large (reserve for garnish if making into a trifle, add to the ingredients if making in a bowl)
  • 1 green onion, sliced for garnish if desired


First, choose how you wish to put the ingredients together. There are two ways this can be assembled: an easy mix-in-the-bowl option or a more dramatic presentation as a layered trifle. 

For both options, first, mix together the mayonnaise and the dry ranch mix to form what I’ll refer to as the Mayo/Ranch mixture. Set aside.

To make an easy option in a bowl:

  1. After the Mayo and dry Ranch mix are mixed together to form the Mayo/Ranch mixture, simply crumble the cooled cornbread into a large bowl. 
  2. Add the red onion (may reserve some for garnish), bell pepper, tomatoes, corn, crumbled bacon (may reserve some as garnish), and cheddar cheese. Toss ingredients together and mix in the Mayo/Ranch mixture. 
  3. Cover and refrigerate for several hours. 
  4. To serve, garnish with reserved bacon, red and green onion, if desired.

To layer in a trifle bowl:

  1. After the Mayo and dry Ranch mix are mixed together to form the Mayo/Ranch mixture, three full layers of ingredients are used, with 1/4 of the Mayo/Ranch mixture used to garnish the top, along with the cheese, the reserved bacon, the reserved red onion, and the green onion.
  2. Layer one: Add about 1/3 of the crumbled cornbread on the bottom of the trifle dish. Over that, dollop about 1/4 of the Mayo/Ranch mixture. Sprinkle on 1/3 of the red onion (make sure to reserve a bit for the top before dividing into thirds), bell pepper, tomato, corn, and bacon (make sure to reserve a bit for the top before dividing into thirds). Do not use the cheese or the green onion in this layer.
  3. Layers two and three: Simply repeat the first layer.
  4. For the top of the trifle: Add the remaining Mayo/Ranch mixture on top of the last layer in a big dollop in the center. Sprinkle grated cheese around the outside edge. Sprinkle the bacon in a circle where the cheese and Mayo/Ranch mixture meet. Sprinkle the green onion and red onion over the Mayo/Ranch Mixture.

Texas Potatoes 

From Jane Mansfield, executive assistant II, Nursing Administration 

"I’m not allowed to come to a family function if I don’t bring this dish."


  • 1 2lb. bag frozen cubed hash brown potatoes (do not thaw)
  • 1 Chopped Onion
  • 1 cup Sour Cream
  • 1 can Cream of Mushroom Soup
  • Most of a 2-cup bag Shredded Cheddar Cheese
  • 2 sticks melted butter (melt separately)
  • 1 cup crushed Cornflakes


  1. Mix onion, sour cream, and soup together and combine well.
  2. Add 1 stick melted butter to onion, sour cream and soup mixture and combine well.
  3. Add all but about ½ cup of the cheese to the above mixture.
  4. Drop the bag of frozen potatoes on the counter a couple of times to separate the cubes.
  5. Mix in about ¼ of the potatoes at a time until all potatoes are incorporated into the soup mixture.
  6. Coat a 13 x 9 glass baking dish with cooking spray. Pour potato mixture into the glass baking dish.
  7. Sprinkle cornflakes over potatoes.
  8. Pour last stick of melted butter over the cornflakes.
  9. Bake at 350 degrees for 30 minutes.
  10. Be careful when taking the dish out of the oven. The contents will be very hot.

“Microwaved leftovers for breakfast are the bomb but you won’t have many leftovers.”


Corn Casserole

From Kim Weinzatl, medical receptionist II, Cook Children's Pediatrics Carrollton


  • 1 can of whole kernel corn 
  • 1 can of cream corn 
  • 1 box of Jiffy corn bread mix 
  • 8 oz. sour cream 
  • 1 stick of melted butter 


  1. Combine all ingredients in a large bowl and stir until all mixed together.
  2. Pour in a pan and bake at 350 degrees for 45-60 minutes. 

deviled eggsTruffle Deviled Eggs with Candied Bacon

From Angela Cluchey, patient service coordinator, Cook Children's Home Health

"This is the only type of deviled eggs our family eats anymore! A must have for every barbeque or family event. This recipe makes 20 deviled eggs."


  • 10 hard boiled eggs
  • 1/3 – 1/2 cup mayonnaise
  • 2 tsp truffle oil (may add more if desired)
  • 5 slices of thick cut bacon
  • ½ cup brown sugar
  • Pinch of Cayenne Pepper


Step 1: Candy Bacon

  1. Preheat oven to 325 degrees F.
  2. Put bacon in a bowl and toss with brown sugar and a pinch of cayenne pepper.
  3. Cover a baking sheet with parchment paper and spread bacon out so it is flat.
  4. Sprinkle any sugar/cayenne left over in the bowl over the bacon.
  5. Top with another layer of parchment paper and top it with another baking sheet. This will keep the bacon flat as it cooks.
  6. Place the tray in the center of the oven and bake for 20 minutes.
  7. Check bacon, if not golden and relatively crispy keep temp at 325 and cook for an additional 10-15 minutes. (Bacon will crisp up more as it cools)
  8. Once finished, remove from baking sheet and set aside to cool.


Step 2: Eggs

  1. Peel and slice hard boiled eggs in half length-wise and remove egg yolks. Place egg white halves on serving tray and egg yolks in a small bowl.
  2. Crush egg yolks with a fork until fine and crumbly. Then mix in mayo and truffle oil until smooth and there are no lumps.
  3. Disperse the egg yolk mixture evenly into each of the egg whites. (We typically use two spoons to do this but feel free to pipe egg yolk mixture for a finished presentation.)
  4. Break off pieces of candied bacon and stick into egg yolks.
  5. Eat and enjoy!

Michael's Fresh Salsa

From Myra Harrison, medical laboratory scientist, Grapevine Hematology/Oncology Infusion Clinic 

“People ask my husband, Michael Harrison, to make his salsa recipe for many occasions. It was also published in the Neuroblastoma cookbook a few years ago.”


  • 1 bunch of cilantro (chop off stems)
  • 2 (28 oz.) cans of Hunt’s diced tomatoes (drained)
  • 1 tbs. cumin
  • ½ cup yellow onion (coarsely chopped)
  • 2 fresh Serrano peppers (coarsely chopped)
  • 4-5 fresh Jalapeño peppers (seeded, deveined and coarsely chopped)
  • 10 cloves roasted garlic**
  • Juice of 2 large or 4 small limes
  • 1 tsp. salt


  1. In a blender, add 1 can of Hunt’s tomatoes and all other ingredients. Blend to desired consistency. 
  2. Add another can of Hunt’s tomatoes and pulse the blender a few times to mix. 
  3. Taste and add more lime or salt if needed. 
  4. Add 1-2 more Serrano peppers (chopped) for more heat if desired.  
  5. Serve with tortilla chips.

Keep refrigerated up to 5 days.

**Roasted garlic - Take 1 large head of garlic and trim top to expose cloves. Drizzle with Extra Virgin Olive Oil and wrap in foil. Bake at 350 degrees F for 30 minutes. Cool and remove cloves from skins. Roasted garlic is ready for use.


“Best Guacamole Recipe”

From Andrea Cervantes, CCRC, LVN, Research Ops-Neurology 

“You have a delicious and simple guacamole, stuff it in with your carne asada or just by itself in a tortilla and ENJOY!” 


  • 4 ripe avocados 
  • 1 small to medium serrano pepper (chopped)
  • 2-3 limes
  • salt 


  1. Combine avocadoes, chopped serrano pepper, your optional choices and mix. 
  2. Squeeze in 2 limes and add salt and mix. 
  3. Continue to add limes and salt to taste (but I like the lime flavor to stand out!)

Smoked Queso Recipe

From Cynthia Lomas, medical assistant 


  • Velveeta cheese
  • Mozzarella shredded cheese
  • Pepper jack shredded cheese
  • Rotel
  • Diced onions (optional)
  • Diced jalapenos
  • Bacon
  • Ground beef (or any meat)
  • Milk


  1. Cut bacon and cook and season meat and cook
  2. Throw all ingredients in an aluminum pan
  3. Put pan on the grill
  4. Mix frequently until cheese is melted

Black Bean Salad

From Carol Childress, gift processing coordinator, Health Foundation


  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • ¼ purple onion, chopped
  • Cilantro, chopped (optional)
  • 1 bell pepper, chopped (optional, can be red, orange, yellow,
  • or green)
  • 1 can Rotel, don’t drain


  1. Combine all of the above. 
  2. Add cumin, garlic salt & pepper to taste. 
  3. Finish with a fresh squeezed lime! 
  4. Chill before serving.

peach pieGranny's Peach Cream Cheese Pie

From Amy Smith, 


  • 1 Can Eagle Brand Sweetened Condensed Milk
  • ¼ cup lemon juice
  • 3oz pack of cream cheese
  • 1 can of peaches (drained)
  • 1 Cooked Pie Crust
  • 1 pinch of sugar
  • 2 Eggs


For pie filling - 

  1. Mix Eagle Brand Milk with Lemon Juice
  2. Blend Cream Cheese and 2 egg yolks until smooth (save the egg whites)
  3. Combine milk and cream cheese mixtures
  4. Cut peaches into bite-size pieces and add to themixture
  5. Pour into pie crust

For the top - 

  1. Beat egg white with a pinch of sugar until stiff
  2. Pour on top of pie filling 
  3. Place in oven at 350 degrees for 10 minutes or until top is browned.
  4. Chill in the refrigerator at least 1 hour before serving.

Grandmother's Sugar Cream Pie 

From Suzanne Seider, director, Talent Acquisition 


  • 1 stick of butter
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 teaspoon of vanilla
  • 2 ½ cups whole milk (can use one small carton of half-and-half cream, plus ½ cup milk)
  • Pie shell
  • Cinnamon for sprinkling


  1. Bake pie shell in oven, following pie shell directions.
  2. Melt butter in a saucepan.
  3. Add sugar and stir.
  4. Add cornstarch and stir.
  5. Add milk and stir until it boils.  Allow to thicken.  It may be about seven to eight minutes.
  6. Stir in vanilla and pour into pie shell.
  7. Sprinkle with cinnamon. 
  8. Cool to room temperature, then chill in the refrigerator for six to eight hours before slicing. 

Aunt Sharon's Lemon Pie

From Jennifer Horn, MSN, RN, CPN, CPPS, quality improvement coordinator, Quality Improvement 


  • 1 can Eagle Brand condensed milk 
  • 1 tub whipped topping (thawed)
  • ⅓ cup fresh lemon juice 
  • 1 graham cracker pie crust 


  1. Mix the first three ingredients together. 
  2. Pour into the crust. 
  3. Chill for two hours or until ready to serve. 

Caramel Buttermilk Syrup

From Ruth Dunlap, document scanning specialist, Single Billing Office/Central Billing Office

“This is great on pancakes and waffles, ice cream, and as a dip for fresh fruit. I freeze it in half-cup containers to then defrost and use whenever we want.”


  • 1-1/2 cups buttermilk
  • 1 cup sugar
  • 1 cup brown sugar
  • ¼ to ½ cup butter
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla


  1. In a large saucepan (a 3 quart pan is perfect for this), bring buttermilk, sugars, and butter to a boil over medium heat. 
  2. Remove from heat and whisk in the soda and vanilla. It will bubble up a lot, and temporarily double in size, hence the large saucepan.
  3.  As it cools, the bubbles will settle out.