Mom's Texas trash, a savory Chex mix with rye chips, pretzels, and peanuts. Makes a full gallon, keeps for weeks, and is the reason road trips get snacky.

A frozen pineapple margarita that uses frozen fruit instead of a pile of ice, so it stays thick rather than watery. Blender, five ingredients, Tajín rim.

Aunt Barb's fried chicken, made with boneless breast and no buttermilk soak. On the table in forty minutes, and just as good cold the next day.

A fresh tomato dip for the big juicy summer tomatoes, made with green chiles and apple cider vinegar. It looks like salsa. It is not salsa, and that is the point.

A five minute homemade pesto made with pecans instead of pine nuts. Six ingredients, no cooking, and a good way to use up a whole summer of basil.

This chicken spaghetti is creamy with a touch of spice and a bit of garlic. It’s a comfort food favorite in our house.

A simple guacamole with four ingredients and nothing you do not need. Avocado, lime, onion, salt, and a little garlic. Batch sizes for two or for a crowd.

A spicy jalapeño margarita made with fresh slices shaken right in, no infused tequila and no simple syrup required. Five minutes and four ingredients.

A white Texas sheet cake with almond extract and a warm pecan frosting. Borderline foolproof, feeds twenty, and it tastes better the day after you bake it.

A michelada made with Bloody Mary mix instead of building the tomato base from scratch. Five minutes, one beer, and better than most restaurant versions.

Cowboy caviar, or Texas caviar if you grew up with it. Black eyed peas, beans, peppers, and a sharp vinegar dressing. Better if you make it the day before.