Shop 'til You Drop Recipes


by H-E-B Cooking Connection

Posted on December 6, 2012 at 1:20 PM

Turkey Tortilla Soup




  • 1 Jar Cookwell Company Tortilla Soup
  • 1 carton Central Market Chicken Broth
  • 1 can yellow corn - rinsed
  • 1 can pinto beans - rinsed
  • 1 pound shredded leftover turkey


Mix all ingredients together in large soup pot.

Bring to a boil, reduce heat to med low, and simmer for 10 minutes.

Top with tortilla strips and chesse for extra flavor!


Cranberry Chutney Salsa

Serves: 6


  •  ½ jar Roberts Reserve Cranberry Pomegranate Chutney
  • 2 cups Dried Cranberries-finely chopped
  • 2 small cans Mandarin Oranges- finely chopped
  • 1/4 Cup Cilantro-finely chopped
  •  1 Red Onion-finely chopped


Mix all ingredients together, adding just a splash of the mandarin orange juice. Serve over Turkey, Spiral Hams, Pork Tenderloin, Rib Roasts.



Caramelized Sweet Potatoes

Serves 4-6

  •  Ingredients:
  •  2 Fresh Sweet Potatoes- Diced-Skin On
  • 1 tsp Adam’s Reserve Truffle Salt
  • ¼ cup Roberts Reserve Pineapple Mango Coconut Tequila
  • 4 tbsp Ottavio Olive Oil


 Heat oil on med high heat in skillet. Sauté Potatoes 6-8 minutes or until golden brown or blackened. Add seasoning and sauce last 30 seconds.



Apple Pumpkin Spice Pie


  •  1 jar Roberts Reserve Pumpkin Maple Spice
  • 2 graham cracker pie crusts
  • 4 bars HEB Cream Cheese
  • 3 Granny Smith Apples-diced
  • ½ stick Butter
  • 4 tbsp Ottavio Private Reserve Olive Oil
  • 2 cups Candied Walnuts


Allow cream cheese to come to room temperature. Heat large skillet on med high heat, add oil and butter. Sauté apples for 4 minutes. Mix cream cheese, apples, and Pumpkin Maple Spice in mixing bowl. Place equal parts of cheese mix into pie crusts, top with walnuts, and refrigerate for 1 hour