The first holiday recipe comes from Belinda at Cutie Pies Concession, who won 1st Place and Best Overall in the 2024 Tulsa State Fair Awesome Eats Competition in the Sweet Treats category with their Watermelon Pie. Belinda shares the story behind one of her favorite dishes for the holiday season, Mom’s Fruit Salad.
“This is my favorite holiday recipe, a cherished family tradition. While it's not a pie, it holds a special place in my heart, linked to warm memories of my mother and our Thanksgiving celebrations. I remember the first time I tasted this Fruit Salad. When I was five, my mother sent me to retrieve the newspaper from the porch. In my excitement, I tumbled from a chair, resulting in a broken arm. I was so disappointed about missing kindergarten, but my mother's care made all the difference. She created magical "forts" using bed sheets where we had lunch together, and she made the most incredible fruit salad – a dish that remains synonymous with comfort and healing. Her nurturing spirit and ability to mend both broken bones and spirits were truly remarkable. These memories are incredibly precious to me, and I'm so grateful for them. I hope this recipe brings you as much joy as it brings me.”
Mom’s Fruit Salad Recipe
In a medium mixing bowl, combine
- 1 Granny Smith apple, cored and diced
- 1 large can of fruit cocktail, drained
- 1 banana, sliced
- ½ cup of mayonnaise
- 2 cups of mini marshmallows
- ½ cup of slivered almonds
- ½ tablespoon of ground cinnamon
Once combined, top the mixture with additional mini marshmallows, slivered almonds, and sprinkle with more ground cinnamon. Chill the mixture in the refrigerator for at least 1 hour and enjoy!
This next holiday recipe comes from Triston at R & J Concessions, the 1st Place winner of the Savory Dish category with Rick’s Flamin’ Hot Cheetos Pickle Pizza. For the holidays, Triston’s go-to dish is Cappelletti Pasta—a warm, comforting recipe that’s perfect for any festive occasion. This flavorful dish is sure to bring joy to your holiday table and definitely wow your tastebuds!
Cappelletti Pasta Recipe
Equipment Needed:
- Grinder
- Pasta Roller Machine
- Rolling Pin
Ingredients
For the filling:
- 250 g pork loin
- 100 g mortadella
- 100 g raw ham
- 100 g parmigiano reggiano
- ½ egg
- Nutmeg to taste
- Salt to taste
For the pasta dough:
- 6 large eggs
- 300 g flour for pasta
- 300 g semolina
For the broth:
- 1.5 liters chicken broth
Instructions
- Start by making the pasta dough. On a clean surface, make a well in the flour and crack the eggs into the center. Gradually incorporate the flour into the eggs until a dough forms. Knead until smooth, then let it rest for about 1 hour covered with plastic wrap.
- Meanwhile, prepare the filling. Mix manually the pork with parmesan cheese, the egg, nutmeg, salt and pepper, then put that in the grinder. The raw filling will later be cooked in the water with the cappelletti, but you can cook the pork in a pan if you prefer.
- Shaping cappelletti: Roll the pasta dough thinly. Cut into squares (about 5cm each). Place a small amount of filling in the center of each square. Fold the dough to form a triangle, then wrap the longer two ends around your finger and press into the seal, giving them their characteristic hat shape.
- Cooking: Bring the broth to a boil (the longer you cook the broth, the more flavorful it becomes.) Gently place the cappelletti in the broth and cook for about 3 minutes or until they float to the top.
- Serve the cappelletti in warm broth, garnished with additional parmesan if desired.
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