We've selected a few fabulous recipes that have been featured in Texas Highways Magazine. Some also appear in the Cooking With Texas Highways Cookbook.

Spinach-Mushroom Lasagna

1 (15-oz.) carton ricotta cheese 

1 egg, beaten 

2 c. shredded mozzarella cheese, divided 

1 (28-oz.) jar spaghetti sauce 

8 oz. lasagna noodles (uncooked) 

2 bunches fresh spinach (about 1 1/2 lbs.), washed and stemmed 

2 c. sliced fresh mushrooms whole mushrooms (optional) 

Combine ricotta cheese, egg, and 1 c. shredded mozzarella in a medium-size bowl; set aside. Pour half the spaghetti sauce in the bottom of lightly greased 9x13-inch baking dish. Cover the sauce with half the noodles. Spread the cheese-egg mixture over the noodles, followed by the spinach, mushrooms, remaining mozzarella cheese, remaining noodles, and remaining sauce. Pour 2 T. water into each corner of the dish. Cover dish securely with aluminum foil, and bake at 350 degrees for 1 1/4 hours. Do not unseal until cooking time is complete. Remove from the oven, uncover carefully, and let stand for 10 to 15 minutes before serving. Garnish with whole mushrooms, if desired. Note: One (10-oz.) package of frozen chopped spinach, thawed and drained, may be substituted for the fresh spinach. Yield: 6-8 servings 

Tangy Shrimp and Spinach Salad

1 (6-oz) jar marinated artichoke hearts 

3-4 c. (about 5-oz) loosely packed spinach leaves (washed, stemmed, and torn) 

3/4 lb. fresh medium-sized shrimp (about 20), cooked, shelled, and devined 

8 medium mushrooms, halved lengthwise 

1 bunch green onions (about 8), coarsely chopped 

12 cherry tomatoes, halved 

1 T. red wine vinegar 

1 tsp. dry mustard 

1 tsp. tarragon 

Drain artichoke hearts, reserving 1/4 c. liquid. Combine artichoke hearts and next 5 ingredients in a large bowl. Combine artichoke liquid, vinegar, mustard, and tarragon, stirring until blended. Pour mixture over vegetables and shrimp, and toss lightly.

Yield: 4-5 servings 
 

It doesn't just look tasty in the photo with the cool drinks, this apple dumpling recipe, adapted by permission from Love Creek Orchards' Adams Apple Cookbook, is truly a delicious treat. Pair it with a scoop of old-fashioned vanilla ice cream, if you want, but this scrumptious dessert  stands on its own.

Goat Cheese Kisses

3/4 c. olive oil
1 T. dried herbs (any kind you like)
1 clove garlic, crushed
8 sheets phyllo dough
6 oz. Chèvre (goat cheese)

Heat olive oil with herbs and garlic until warm (don’t boil). Remove from heat, and let steep 15 minutes. Strain and cool. Stack 4 phyllo sheets, and cut into a 12-inch square. (Freeze the remainder for another use.) Cut square into 9 four-inch squares. For each kiss, place one square (one layer) of phyllo on a flat surface. (Cover the rest of the phyllo with a damp cloth as you work.) Brush with oil, then add three more phyllo layers, brushing each layer with oil. Place about 2 tsp. of cheese in the center, and pull all corners together, pinching to enclose cheese. Repeat procedure with remaining 4 sheets phyllo dough. Bake on an oiled cookie sheet or in oiled mini-muffin pans at 400° for 10 to 12 minutes. Yield: 18 kisses.

More recipes

Find more fabulous recipes in the Cooking With Texas Highways Cookbook.