Dutch Oven Jalapeno Cheddar Pecan Bread

Dutch Oven Jalapeno Cheddar Pecan Bread

Best of Show and 1st place in Youth Yeast Bread by Jenna Schoeppner


Dutch Oven Jalapeno Cheddar Pecan Bread

Prep Time: 1 hour

Cook Time: 22 minutes

Total Time: 4 hours

Yield: 8-10 Ingredients


3 1/2 cups bread flour

1 1/2 tsp kosher salt

2 cups shredded cheddar cheese, divided

1 large jalapeno diced

½ cup chopped pecans


2 cups warm water

2 1/4 tsp instant yeast (1 standard .25oz packet)


1/3 – 1/2 cup shredded cheddar

10 round slices jalapeno (or more, to taste)


To a medium mixing bowl, add bread flour, salt, 2 cups cheddar cheese, and diced jalapenos. Stir and set aside. To a large mixing bowl, add the warm water and yeast. Water should be warm, but not hot. Add flour mixture to the yeast and water, using a rubber spatula to stir it all together until no flour streaks remain. Use a spatula to fold the dough from the outside of the bowl towards the center, turning the bowl a little each time, until you’ve folded the dough in on itself 8-10 times. Cover with a towel and let rise in a warm place for 1 hour. After 1 hour, use the rubber spatula to fold the dough in on itself again, 8-10 times. Cover with a towel and let rise in a warm place for 1 more hour. Halfway through this second rise, add your Dutch oven, with the lid on, to your oven and preheat it to 450°F. Let it preheat for a full 30 minutes. Set out a piece of parchment paper large enough to go inside your dutch oven with a bit of overhang. Lightly dust a counter with flour, and flour your hands. Turn out the dough onto the floured surface. Flip the dough over and brush off any excess flour. Fold the corners of the dough in towards the center, about 6-8 times, until a rough ball is formed. Flip the dough over onto the piece of parchment paper.

Use a sharp knife to carefully score the dough. Give the dough a quick spray with some cooking spray, then sprinkle 1/3-1/2 cup of cheese and add sliced jalapenos. Use oven mitts to remove the hot dutch oven from your oven and remove the lid. Carefully use the parchment paper to transfer the dough to the dutch oven. Put the lid on, and return to the oven. Bake for 30 minutes with the lid on, then remove the lid and continue baking another 20 minutes. After you’ve removed the dutch oven from the oven, tilt it slightly and use the parchment to softly pull the parts of the parchment paper striking out. It will come out easily. Remove parchment paper and let bread cool on a wire rack for 1-2 hours before slicing. Texture is best when bread is completely cooled before slicing. Then enjoy it warm with some butter!

2022 Results

2022 Results

Quick Bread


1st place Adult- Quick Breads- Apple Pecan Streusel Bread- Elena Tirre

2nd place Adult- Quick Breads Maple Pecan Pie Muffins- Julia Scheiderich

3rd place Adult- Quick Breads Banana Bread- Renee Pokorny

3rd place Adult- Quick Breads- Pecans in Paradise Bread- Tony Poe

1st place Youth- Quick Breads- Butter Pecan Bread with butter pecan glaze- Silverio Burgos

2nd place Youth Quick Breads- Zucchini Pecan Bread- Jax Evaro & Dusti Weber


Yeast Bread

Best of Show & 1st place Youth Yeast Breads Dutch Oven Jalapeno Cheddar Pecan Bread-

Jenna Schoeppner

1st place Adult Yeast Breads- Caramel Pecan Sticky Buns- Cathi Buchman

2nd place Adult- Yeast Breads Pumpkin Pecan Cinnamon Rolls- Shirley Gonzales

3rd place Adult Yeast Breads- Pecan Pie Babka

3rd place Adult Yeast Breads- Pecan Pie Babka- Valeria Bejarano




1st place Adult- Un-Iced Cake Pecan Butter Rum Cake- Elena Tirre

2nd place Adult- Un-Iced Cake Pecan Crumb Cake- Debora Juarez

3rd place Adult Un-Iced Cake George’s Pecan Fruit Brandy Cake- George Jarden

3rd place  Adult Un-Iced Cakes Chocolate Kahlua Cake w/ Pecan Topping- Bernadette Acosta

2nd place Youth- Un-Iced Cakes Pecan roll with ginger and pumpkin-

Kimber Lockridge & Beverly Lockridge

1st place Adult Iced Cakes- Hummingbird Cake

2nd place Adult- Iced Cakes- Pecan Zucchini Cake- Judy Johnson

Outstanding Youth & 1st place- Youth Iced Cakes Chocolate Turtle Cake- Jenna Schoeppner

2nd place Youth- Iced Cakes Sour Cream Coffee Cake- Austin Roberson

3rd place Youth- Iced Cakes Pecan Cake w/ Salted Caramel Frosting – Rae Millette

1st place Adult Decorated Cupcakes- Pecan Pie Cupcakes Sofia Roybal

1st place Youth Decorated Cupcakes- Chocolate Coconut Pecan Cupcakes- Brynlee Kane

2nd place Youth Decorated Cupcakes- Pumpkin Spice Pecan Cupcakes- Joelle Gallegos

3rd place Youth Decorated Cupcakes- Butter Pecan Cupcakes- Lacey Knight




1st place Adult Candy Five Minute Chocolate Fudge- Amy Zemler

2nd place Adult Candy Pecan Pie Truffles- Sofia Roybal

3rd place Adult Candy- White Chocolate Pecans- Samantha Carrasco

1st place Youth- Candy Pecan Brownie Bombs- Hope Rices

2nd place Youth- Candy Pecan Brittle- Kimber Lockridge & Beverly Lockridge

3rd place Youth Candy Pecan Brittle- Maria Roybal




2nd place Adult Drop Cookies- George’s Vegan Double- Pecan Fruit Brandy Drop Cookies- George Jarden

2nd place Youth Drop Cookies- Pecan Butter Cookies- Brynlee Kane

3rd place Youth Drop Cookies- Butter Pecan Cookies- Jewel Rivera

3rd place Youth Drop Cookies- Butter Pecan Sugar Cookies- Clint Van Dommelen


1st place Adult- Bar Cookies Streusel topped pecan blondies- Joy Lightfoot

2nd place Adult- Bar Cookies George’s Vegan Double-Pecan Fruit Brandy Pastry Bars-

George Jarden

1st place Youth- Bar Cookies Pecan Bars- Ian Zepeda and Anthony Gonzales

2nd place Youth Bar Cookies Pecan Shortbread Squares- Veronica Vargas & Angel Hernandez

3rd place Youth Bar Cookies Pecan Pie Bars- Ruth Meyers


1st place Adult- Other Cookies- Turtle Thumbprint Cookies- Shirley Gonzales

2nd place Adult- Other Cookies Pecan Pizelles- Celeste Gamache

3rd place Adult- Other Cookies Eddie Flores

3rd place Adult- Other Cookies- Pecan Pie Cookies Elena Tirre

3rd place Adult Other Cookies- Pumpkin Pecan Snickerdoodles-

Kimber Lockridge & Beverly Lockridge

1st place Youth Other Cookies- Maple Pecan Shortbread Esther Heerema

2nd place Youth Other Cookies- Cinnamon Pecan Biscotti- Mikayla Dees




1st place Youth- Cheesecake- Mini Crème Brulee Pecan Cheesecakes-

Daniel Martinez & Mia Maldonado

2nd place Youth Cheesecake- Caramel Pecan Cheesecake- Michelle Cardenas

2nd place Youth Cheesecake- Greyson’s Miniature Pecan Caramel Cheesecakes-

Greyson Baldillez

2nd place Youth Other Pies- Apple Pecan Pie Kimber Lockridge & Beverly Lockridge

3rd place Youth Other Pies- Pecan Joy Pie- Greyson Baldillez

1st place Youth Traditional Pecan Pie- Aubree Kane and Brynlee Kane

1st place Adult Traditional Pecan Pie- Mama Lane’s Pecan Pie- Alma Ulrich

2nd place Adult- Traditional Pecan Pies- Pecan Pie- Valerie Bejarano

3rd place Adult Traditional Pecan Pie- Isaac Kolosseus



2nd place Adult Tart- Pecan and Black Sesame Mooncakes- Carolyn Archer

3rd place Adult Tart- Pecan Tarts- Joy Lightfoot


Unusual Desserts


Outstanding Adult & 1st place- Adult Unusual Desserts- Pecan Paris Brest with Pecan butter Mousseline- Elena Tirre

2nd place Adult Unusual Desserts- Toasted Pecan Cream Mousse- Debora Juarez

3rd place Adult Unusual Desserts- George’s Vegan Double- Pecan Fruit Brandy Luncheon Dessert Mountains with strawberry Cream

1st place Youth- Unusual Desserts Pecan Tamales- Jessica Perez

2nd place Youth Unusual Desserts Butter Pecan Ice Cream- Vivana Rauch

3rd place Youth Unusual Desserts Pecan Jelly- Abigail Gracia Serrano & Dana Gonzalez




1st place Adult Savory- Smoked Pecan rubbed New Mexico Red Chile infused Beef Jerky-

Renee Pokorny



Gluten Free


1st place Adult- Gluten Free- Gluten Free Carrot Cake- Elena Tirre

2nd place Adult- Gluten Free- Gluten Free Key Lime Pie- Celinda Hernandez

3rd place Youth- Gluten Free Onnie’s White Cookies (Hard Meringues)- Aubree Kane






Turtle Cupcakes

Turtle Cupcakes

2nd Place Winner- Adult Cupcake

Submitted by: Shirley Gonzales


Turtle Cupcakes

1 German chocolate cake mix

14 oz caramels

1/2 c. evaporated milk

3/4 c. melted butter

2 c. nuts

1 c. semi-sweet chocolate chips


Prepare cake mix as directed. Line cupcake pans. Pour 2 tablespoons of batter into cupcake liners. Bake for 5 minutes at 350 degrees. Allow to cool. While cupcakes are cooling, melt caramels with butter and milk over low heat. Pour a tablespoon of caramel mixture over each cupcake to cover. Top with a tablespoon each of chocolate chips and pecans. Pour 2 tablespoons of batter over chips and pecans. Return cupcakes to the oven for 10 – 12 minutes. Optional, top each cupcake with additional pecans before baking.



Caramel Icing

1/2 c. chopped caramels

2 T. heavy cream

8 T. unsalted butter, softened

4 c. confectioners sugar

1/4 c meringue powder

1 t. vanilla extract


Melt caramels with the heavy cream over low heat. Allow to cool. Beat butter, confectioners sugar, meringue powder, and vanilla extract in large mixing bowl. Add cooled caramel mixture and beat on low to mix. Can add more cream to achieve preferred consistency. Beat for 5 minutes on high speed. Spread icing on cooled cupcakes.


Photography by: A Table Full of Joy

Caliente Snickerdoodles

Caliente Snickerdoodles


Submitted by: Deborah Juarez 1st Place Adult Drop Cookie




All-purpose flour 7 oz

Baking powder 1/2 tsp

Cinnamon, grounded 1 tsp

ginger, grounded 1/2 tsp

Pecans, ground 1/2 c

Unsalted butter, room temperature 4 oz

Granulated sugar 3 oz

Light brown sugar 4 oz

Eggs 2

Dark walnut extract 1 tsp

Salt 1/2 tsp

Hydrated chili powder 1 Tbsp

HYDRATED CHILI POWDER: Water 4 fl oz,  Chili powder 1 oz


Granulated sugar 2 oz

Cinnamon, ground 1/2 tsp

Ginger, ground 1/2 tsp

Chili powder 1 tsp

1. Preheat oven at 350 F. 2. Hydrate chili powder, boil on a small sauce pan the chili powder and water. Reduce by 3/4, until a paste forms. Remove from heat and set aside to cool. 3. To make dough mix flour, baking powder, cinnamon, ginger, and ground pecans in a bowl. Set aside. 4. Cream butter and sugars until light and fluffy. Beat in the eggs, one at a time, then add the dark walnut extract and salt. Gradually add the flour mixture. Add the tablespoon of hydrated chili powder and mix until well combined. 5. Combine the sugar, ginger, cinnamon, chili powder in a large bowl. Using a #30 portion scoop, drop the dough in 1-ounce mounds in the mixture. Coat the pieces of dough in the sugar mixture, and place on paper-lined sheet pan. Flatten the dough using the bottom of a cup to 1/2 inch. 6. Bake at 350 F until golden brown but still moist, approximately 9 to 12 minutes.



Photography by: A Table Full of Joy

Upside Down Pecan Cake

Upside Down Pecan Cake

Submitted by: Ella Gamache 1st Place Un-Iced Cake- Youth



• 1 cup unsalted butter, divided

• 1/2 cup firmly packed brown sugar

• 1/4 cup light corn syrup

• 1/4 teaspoon salt

• 1 cup coarsely chopped pecans

• 1 box butter flavored cake mix

• 3 large eggs

• 1 cup water


1. Preheat the oven to 325°F.


2. Add half of the butter, the brown sugar, corn syrup, salt, and pecans to a pan. Cook, stirring frequently, until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.


3. Melt the remaining 1/2 cup of butter. Add it to a large bowl with the cake mix, eggs, and water. Beat for about 2 minutes to combine. Pour the pecan mixture in the bottom of your baking dish. Bake for45 to 50 minutes or until a toothpick inserted in the center comes out clean.


4. Allow the cake to cool for about 10 minutes then place a large plate and carefully flip it over to turn the cake out onto the plate.



Photography by: A Table Full of Joy

Chocolate Pecan Bars

Chocolate Pecan Bars

Submitted by: Abby Eden 1st Place Bar Cookie- Adult



Cookie Layers

3/4 cup butter, softened

1 cup sugar

1 egg

1 tsp. vanilla

1 1/2 cup flour

3/4 cup dark chocolate cocoa powder

1 tsp. baking powder



6 Tbsp. butter

6 Tbsp. brown sugar

1 1/2 Tbsp. corn syrup

1/2 tsp. vanilla

1 1/2 Tbsp. heavy cream

1 1/2 cup toasted pecans, chopped



1. Preheat oven to 350. Line an 8×8 pan with parchment paper and lightly grease with cooking spray.

2. Cream butter and sugar until light and fluffy. Add egg and vanilla and mix to incorporate. In a separate bowl, whisk together flour, cocoa powder and baking soda. Slowly add dry ingredients to butter and mix until combined. Divide in half. Press half the dough into prepared pan and bake for 15 minutes.

3. While bottom layer is baking, make pecan filling. Combine butter, brown sugar and corn syrup in a small saucepan over medium heat. Bring to a boil and boil gently for 3 minutes. Remove from heat and stir in vanilla, heavy cream and pecans.

4. Pour pecan mixture over hot bottom cookie layer. Top with remaining dough and bake for 15 minutes or until cookie layer is set.




Photography by: A Table Full of Joy