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Nete & Pete's Favorite Recipes


These recipes are some of the Sessions family's favorite dishes to make at home in Dallas. Enjoy!

Mexican Corn Dip

  • 2 cans Mexican corn, drained
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 can chopped green chilies, drained
  • 8-10 ounces grated cheddar cheese
  • 2-3 jalapeno peppers, chopped

Mix all ingredients together and refrigerate, if you wish, to allow flavors to blend. Serve with tortilla chips.

Texas "Dump" Cake

  • One small can crushed pineapple
  • One can pie filling (any flavor works well - we like cherry)
  • One box dry yellow cake mix
  • One stick melted butter
  • Vanilla Ice Cream

Preheat your oven to 350 degrees (325 if you are using a glass pan).

Spray a 9x12 pan with cooking spray. Pour the pineapple and pie filling into the pan and combine with a spoon. Dump a box of dry yellow cake mix over the pie filling and fruit mixture. Drizzle the melted butter on top. Bake for 45-50 minutes. Serve warm, a la mode. 


Classic King Ranch Chicken

  • 4 boneless skinless chicken breasts
  • 1 can Cream of Chicken soup
  • 1 small can chopped tomatoes
  • 2 cups shredded cheddar cheese (or as much as you like)
  • 1 bag tortilla chips, broken into pieces

Bake or boil 4 chicken breasts. Let them cool and cut into small squares. Mix the Cream of Chicken soup with the chicken pieces. Add the chopped tomatoes to the mix, then add the shredded cheddar cheese and tortilla chips to your liking. Put the entire mixture into rectangle casserole glass and sprinkle cheddar cheese over the top to cover. Cover with plastic wrap and microwave for 5 minutes.


Sessions-Style Chili

  • 1 pound ground beef
  • 1 12 oz. can crushed tomatoes
  • 1 package chili seasoning
  • 2 cans ranch-style kidney beans
  • 1 can corn
  • White Rice
  • Shredded cheddar or mexican-blend cheese
  • Sour cream

Brown the ground meat on medium heat in a large saucepan and drain the grease. Add the crushed tomatoes, chili seasoning, kidney beans, and corn. Reduce low heat and simmer for about 20 minutes. Serve over prepared white rice and top with shredded cheese and sour cream, if you like.


Easy, Cheesy Lasagna

  • 1 box cream cheese, cut into cubes and slightly softened
  • 16 ounce container sour cream
  • 6 lasagna noodles
  • 1 pound ground beef or turkey
  • 1 jar marinara sauce
  • Shredded cheddar cheese

Boil 6 Lasagna noodles. Brown the ground meat and drain, and combine meat with the marinara sauce. Stir in cream cheese until it mixes well, and add the sour cream. Butter a small rectangular casserole dish, a glass dish works best. Lay down 3 lasagna noodles in the bottom of the buttered dish. Spread the meat sauce over the noodles, and spread the cream cheese and sour cream mixture over the meat sauce. Sprinkle cheddar cheese over the top. Repeat again with remaining ingredients. Cover the dish with plastic wrap and microwave for about 10 minutes.  

Baked Corn Casserole

  • 1 can whole kernel corn, drained
  • 1 can cream-style corn
  • 1 package corn muffin mix
  • 1 stick butter, melted
  • 1 8 oz. container sour cream

Preheat oven to 350. Mix all ingredients together and bake in a greased 8 x 12” pan for 30 minutes or until toothpick comes out clean.


Pennsylvania Baked Corn (this recipe comes from Sessions' Chief of Staff, Josh Saltzman)

  • 3 eggs, separated
  • 1 can cream-style corn
  • 2 tablespoons flour
  • 1 tablespoon sugar
  • 4 tablespoons butter, melted
  • 1/2 cup milk
  • Salt and pepper to taste

Preheat oven to 325 degrees. Set egg whites aside. Combine all other ingredients. Beat egg whites until soft peaks form and fold them into mixture. Pour into a buttered dish and bake 1 hour. Serve immediately.