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Cooking School

 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

 For more information and to sign up, click on the specific dates you are interested in.


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

For classes further ahead than listed, go to the cooking school link.


October 6, Balloon Brunch menus, 11 AM.  Full Participation Class. Register Now.

October 8, Tamale Roll Full Participation Class, 11 AM.  Register Now.

Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

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 Blog Updates

Recent video recipe:


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Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.


Our Gift boxes are a great present for most anyone anytime.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book






This simple yet luscious do-ahead dessert is just right for a brunch. The layers of chocolate ice cream and whipped cream, infused with sweet-tart raspberry jam, cool the palate and round out a good meal. You can make parfaits ahead of time and keep them in the freezer. Place them in the refrigerator just before you sit down to eat, so they will soften a bit.

Yield: 4 parfaits

1 pint rich chocolate fudge ice cream, softened

4 Tablespoons seedless red raspberry jam

½ cup heavy (whipping) cream

2 Tablespoons vanilla sugar, or 2 Tablespoons granulated sugar

¼ teaspoon vanilla extract

1. Divide one third of the chocolate ice cream into four parfait glasses. Top each portion with about 1 teaspoon of the jam, swirling the jam down into the ice cream. Repeat twice more, to create layered parfaits

2. Place the cream in a small bowl and whip it to soft peaks, adding the vanilla sugar toward the end of the whipping. Spoon a dollop of whipped cream on top of the ice cream in each glass, and place them in the freezer until ready to serve. (Cover them only after they are frozen solid.) If the parfaits are frozen solid, let them soften in the refrigerator for 30 minutes before serving.

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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


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