In the Kitchen With Karen Glaspy

These recipes were contributed by Karen Glaspy, a Ennis resident, and originally appeared in the EnnisNOW August 2016 issue.

Nez’s Chocolate Pie


  • 1 1/4 cups flour
  • 1 stick butter, softened
  • 1/8 tsp. salt
  • 2 Tbsp. cold water
  • Meringue:
  • 3 egg whites
  • 6 Tbsp. sugar
  • 1 tsp. vanilla


  • 1 cup sugar
  • 2 cups milk
  • 3 egg yolks
  • 5 Tbsp. flour
  • 3 Tbsp. cocoa
  • 2 Tbsp. butter
  • 1 tsp. vanilla
  1. For crust: Combine flour, butter and salt; add cold water and mix until crumbly.
  2. Roll out crust and place in a greased pie pan; bake at 425 F until lightly browned.
  3. For meringue: Beat egg whites until stiff and glossy; add sugar and vanilla and combine.
  4. For filling: Combine first five ingredients; cook over low heat until thickened.
  5. Remove from heat; stir in butter and vanilla. Pour filling into cooled pie shell; top with meringue. Bake at 350 F until meringue sets and begins to brown.


Mashed Potatoes

This recipe serves a crowd. Potatoes can be covered and kept in refrigerator for 2-3 days until ready to bake.

  • 8-10 lbs. potatoes
  • Salt, to taste
  • 1 16-oz. carton sour cream
  • 2 8-oz. pkgs. chive and onion cream cheese
  • 4 Tbsp. butter
  • Pepper, to taste
  • Paprika, to taste
  • Chives, chopped, to taste
  1. Peel potatoes and cut into cubes. Add potatoes to stock pot. Cover with water; add salt. Cook until tender; drain and return to pot.
  2. Add sour cream, cream cheese, butter and salt and pepper, to taste.
  3. Using a hand mixer, mix until smooth and creamy; pour into a buttered 13x9x2-inch baking dish.
  4. Dot potatoes with additional butter; sprinkle lightly with paprika. Bake uncovered at 350 F for 30 minutes; garnish with chives.


Corn Pudding

Frozen whole kernel corn can be substituted for fresh.

  • 1/4 cup sugar
  • 3 Tbsp. all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. salt
  • 6 large eggs
  • 2 cups whipping cream
  • 1/2 cup butter, melted and cooled
  • 6 cups fresh corn kernels
  1. Combine first 4 ingredients; set aside.
  2. Beat eggs with a fork in a large bowl. Stir in whipping cream and butter; gradually add sugar mixture, stirring until smooth.
  3. Stir in corn; pour mixture into lightly buttered 13x9x2-inch baking dish.
  4. Bake at 350 F for 45 minutes, or until golden brown.


Overnight Brisket

  • 1 large brisket, trimmed
  • Garlic powder, salt and pepper, to taste
  • 2 2-oz. pkgs. onion soup mix
  • Worcestershire sauce, to taste
  1. Preheat oven to 250 F; line large roaster with foil.
  2. Generously season brisket with garlic powder, salt and pepper; sprinkle onion soup mix on both sides and drizzle with Worcestershire sauce.
  3. Cover roster tightly with foil; put in oven at bedtime to cook overnight.


Leftover Brisket Tacos

  • Brisket
  • 1 10-oz. can Ro-Tel Tomatoes With Green Chilies
  • Vegetable oil
  • Flour tortillas
  • Shredded cheese
  • Guacamole
  1. Put leftover brisket in a skillet; add Ro-Tel and warm over low heat.
  2. Shred using 2 forks; continue cooking until most of the liquid from the tomatoes has been absorbed; remove from heat.
  3. Cover bottom of a skillet with oil; heat on medium. Cook one side of each tortilla in oil until lightly browned; turn over and fold into taco shell shape using 2 forks. Brown both sides; drain on a paper towel.
  4. Make 2-3 tacos per person; serve with shredded cheese and guacamole.