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From our family to yours, please enjoy our favorite holiday treats.

Million Dollar Pie

From the family of Dr. Ebony Johnson, Superintendent of Tulsa Public Schools

Ingredients

Pie

  • 1 (9-inch) prepared graham cracker crust
  • 1 (14 oz) can sweetened condensed milk
  • 2 tablespoons lemon juice
  • 2 (8 oz) cans crushed pineapple (well drained)
  • 1 (20 oz) can pineapple tidbits (well drained)
  • 1 ½ cups pecans, divided and chopped
  • 1 ¼ cups sweetened shredded coconut
  • 1 (8 oz) container whipped topping

Topping

  • 1 (8 oz) container whipped topping
  • 2 tablespoons toasted coconut
  • 6 – 8 maraschino cherries

Directions

  1. In a large bowl, mix sweetened condensed milk and lemon juice, using mixer, until it has slightly thickened.
  2. Stir in the crushed pineapple, pineapple tidbits, ¾ cup pecans, and 1 cup coconut until well incorporated.
  3. Fold in 8 ounces of whipped topping. Pour into prepared crust and smooth evenly. Cover and refrigerate until well chilled, about 4-6 hours.
  4. Before serving, top with remaining whipped topping, and garnish with ¼ cup pecans, toasted coconut and maraschino cherries.

Cranberry-Jalapeño Cream Cheese Dip

From the family of Dr. Kathy Dodd, Deputy Superintendent of Tulsa Public Schools

Ingredients

  • 12 ounces (340 g) fresh cranberries
  • 4-5 green onions, chopped
  • ¼ cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely diced
  • 1 cup (212 g) sugar, more or less to taste
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh lemon or lime juice
  • ¼ teaspoon salt
  • 2 (8-ounces each) packages (454 g) cream cheese, light or regular, softened
  • Crackers, for serving

Directions

  1. Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
  2. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.
  3. Refrigerate for up to an hour before serving. Serve with crackers.

No Bake Pumpkin Balls

From the family of Sean Berkstresser, Chief Strategy Officer of Tulsa Public Schools

Ingredients

  • 1 cup (100g) rolled oats
  • ½ cup (120g) pumpkin puree
  • ½ cup (125g) peanut butter
  • 2-4 tablespoons honey (to taste)
  • 2 tablespoons chia seeds
  • 2 tablespoons ground flaxseeds
  • 1 ½ teaspoons pumpkin pie spice

Directions

  1. Add oats to a food process or blender and grind until it turns into flour. You can also use oat flour.
  2. In a large mixing bowl, combine all the ingredients. Using a spoon shape into small bite sized balls. Enjoy!

Pumpkin Dump Cake

From the family of Aleks Kitchens, Fine Arts Content Manager of Tulsa Public Schools

Ingredients

  • 15 oz canned pumpkin puree
  • 12 oz evaporated milk
  • 1 cup packed brown sugar
  • 3 large eggs
  • 2 tsp pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup unsalted butter, melted
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees.
  2. Butter the bottom and sides of a 9×13 cake pan.
  3. In a large bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice.
  4. Whisk until combined. Pour this mixture into the buttered pan.
  5. Sprinkle the dry cake mix on top of the batter and spread as evenly as possible.
  6. Sprinkle the pecans evenly over the batter and cake mix.
  7. Pour the melted butter evenly over the top of the cake.
  8. Bake for 45-50 minutes, until the edges are browned and the center is set.

Gooey Butter Cake

From the family of Courtney Johnson, Marketing & Outreach Manager of Tulsa Public Schools

Ingredients

  • 1 (18 1/4 oz) package yellow cake mix
  • 1 egg
  • 16 tablespoons melted, divided butter
  • 1 (8 oz) package softened cream cheese
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 (16 oz) box powdered sugar

Directions

  1. Preheat oven to 350 °F.
  2. Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  3. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and 8 tablespoons butter and beat together.
  4. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Norwegian Cookies

From the family of Drew France, Board Chair of the Foundation

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped walnuts
  • Red and/or green colored sugar

Directions

  1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts; beat until well. Add flour and nuts; beat just until moistened. Cover and chill 1 hour or until firm enough to handle.
  2. Preheat oven to 350°. Shape into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with a glass dipped in colored sugar. Sprinkle with additional sugar if desired. Bake until cookies are set, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.

Cranberry Dip

From the family of Whitney Stauffer, Past Board Chair of the Foundation

Ingredients

  • 1 bunch of green onions (white plus half of the greens)
  • 1-2 fresh jalapenos (no seeds)
  • 1 12-oz bag of fresh cranberries
  • Handful of fresh cilantro (with or without stems)
  • Juice of 1-2 limes
  • ½ cup of sugar

Directions

  1. In a food processor or chopper, combine green onions, jalapeños, cranberries, and cilantro.
  2. Once chopped, add limes and sugar
  3. Mix an hour or more before serving so flavors can blend. Serve over a bloc of softened cream cheese with crackers. Enjoy!

Red Velvet Pan-Banging Cookies

From the family of Dwayne Rury, Secretary of the Foundation

Ingredients

  • 2 cups [284 g] all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon cream of tartar
  • 1 cup [2 sticks or 227 g] unsalted butter, at room temperature
  • 1 1/2 cups [300 g] granulated sugar
  • 1 large egg
  • 2 tablespoons Dutch-process cocoa powder
  • 1 tablespoon red food coloring (I prefer gel-based)
  • 1 tablespoon pure vanilla extract

For the icing

  • 3 oz [85 g] cream cheese, soft
  • 1 tablespoon unsalted butter, melted
  • 2 to 4 tablespoons water
  • 1/2 teaspoon pure vanilla extract
  • Pinch salt
  • 1 to 1 1/2 cups [120 to 180 g] confectioners’ sugar
  • Holly sprinkles

Directions

  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with aluminum foil or parchment paper (see note).
  2. In a small bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and mix on low speed to combine. Add the cocoa powder, red food coloring, and vanilla, and mix again on low until combined. Use a spatula to scrape down the sides as needed and completely combine the food coloring into the batter. Add the flour mixture and mix on low speed until completely combined.
  4. Form the dough into 3 oz [85 g] balls [1/4 cup]. Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time. Bake until the dough balls have spread out but are puffed slightly in the center, 8 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 13 to 16 minutes total, until the cookies have spread out and the edges are set and golden but the centers are not fully cooked.
  5. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to cool completely before icing them.

Ceviche

From the family of Moises Echeverria, President & CEO of the Foundation

Ingredients

  • 2 lbs. of shrimp (cooked, peeled, cut in thirds)
  • 2 oranges
  • 2 lemons
  • 2 limes
  • 1 can of bloody mary mix
  • 1 can of clamato juice
  • 1 onion – chopped
  • 2 tomatoes – chopped
  • 1/2 bundle of Cilantro – chopped
  • Minced garlic to taste
  • Salt to taste
  • Hot sauce to taste

Directions

  1. Squeeze juice from oranges, lemons and limes into a container. Mix all other ingredients in large bowl. Add juice from oranges, lemons, and limes. Add minced garlic. Add salt and hot sauce to taste.
  2. Refrigerate for 30 minutes. Enjoy with corn tortilla chips. 

Grandma's Tea Rings

From the family of Brena Meadows Thrash, Director of Operations & Programs of the Foundation

Ingredients

  • 1 package of dry yeast
  • ¼ cup lukewarm water
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 cup scalded milk
  • ¼ cup shortening
  • 1 egg
  • 3 ½ cup flour

Frosting

  • 2 cups powdered sugar
  • 2 tablespoons butter
  • Hot milk (enough to make thin)

Directions

  1. Soften yeast in ¼ cup lukewarm water; set aside. Scald milk and add to sugar, salt, and shortening; cool to lukewarm, then add 1 cup flour, softened yeast, and egg. Mix well, then add the remainder of flour. Cover and let rise until double.
  2. Knead dough and divide in 3 parts. Roll dough until paper thin. Spread with butter. Sprinkle with sugar and cinnamon. Roll, arrange in ring, and bake at 375 degrees until brown.
  3. Mix powdered sugar, butter, and hot milk to make frosting. Cover the hot rings frosting. Makes 3 rings.

Ham & Cheese Sliders

From the family of Annabelle Elliott, Manager of Development & Community Relations of the Foundation

Ingredients

  • 1 lb deli ham thinly sliced
  • 1/2 lb american cheese
  • 2 pkgs (24 count total) dinner rolls
  • 1/2 cup butter
  • 2 Tbsp prepared mustard
  • 1 Tbsp Worcestershire
  • 1 Tbsp poppy seeds
  • 1/3 cup brown sugar

Directions

  1. Make sandwiches with rolls, ham and cheese place on baking tray
  2. In a medium saucepan on the stove bring to a soft boil: butter, mustard, Worcestershire, poppy seeds, and brown sugar.
  3. Pour sauce over top of sandwiches
  4. Bake at 350 for appx 20 mins

Spiced Orange Pecans

From the family of Lindsey Fuller, Executive Assistant of the Foundation

Ingredients

  • 2 egg whites, lightly beaten
  • 3 tablespoons orange juice
  • 5 cups pecan halves
  • 1 1/2 cups confectioner’s sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons orange rind, freshly grated
  • 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons chili powder
  • 1 pinch of black pepper
  • 1/8 teaspoon salt

Directions

  1. In a large bowl combine the egg whites and orange juice
  2. Add pecan halves and toss to coat, drain well
  3. In another large bowl, combine the remaining ingredients
  4. Add pecan halves and toss to coat
  5. Spread in a single layer in a greased baking pan
  6. Bake at 250 degrees for 30-35 minutes or until dry and lightly browned
  7. Cool completely
  8. Store in an airtight container

Caramel-Pecan Sticky Buns

From the family of Margaret Laprarie, Fine Arts Coordinator of the Foundation

Ingredients

  • 1 package (1/4 oz) active dry yeast
  • ¾ cup warm water (110-115 degrees)
  • ¾ cup warm milk (110-115 degrees)
  • ¼ cup sugar
  • 3 tablespoons vegetable oil
  • 2 teaspoons salt
  • 3 ¾ to 4 ¼ cups all purpose flour

Filling

  • ¼ cup butter or margarine, softened
  • ¼ cup sugar
  • 3 teaspoons ground cinnamon
  • ¾ cup packed brown sugar
  • ½ cup whipping cream
  • 1 cup coarsely chopped pecans

Directions

  1. In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt, and 1 ¼ cup flower. Beat on medium speed for 2-3 minutes or until smooth. Stir in the remaining flour to form a soft dough.
  2. Turn onto a floured surface; kneed until smooth and elastic, about 608 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Puch Dough down. Turn onto a lightly floured surface. Roll into an 18 in x 12 in rectangle. Spread butter to within ½ in of the edges. Combine sugar and cinnamon, sprinkle over butter
  3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
  4. Combine Brwon sugar and cream; pour into a greased 13 in x 9 in x 2 in baking pan. Sprinkling with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

why support artrageous?

  • Funds from ARTrageous supports the operations of the Foundation for Tulsa Schools, including our programs Explore Oklahoma, Grants for Great Ideas, and the STEM fund.
  • A portion of the funds raised will go to support the Fine Arts Department of Tulsa Public Schools and the Any Given Child program.

Event Sponsorship

3 Tables (24 Seats) of Celebrity Seating
Logo on Event Invitations, Website, Program, Table Signage, and Annual Report
Name Listing in Event Video
2 Pieces of Student Art*
10 Tickets to a School’s Fine Arts Performance

*students receive a percentage of their artwork sale from the Foundation

2 Tables (16 Seats) of Honorary Seating
Logo on Event Invitation, Program, Website, Table Signage, and Impact Report
1 Piece of Student Art*
6 Tickets to a School’s Fine Arts Performance

*students receive a percentage of their artwork sale from the Foundation

1 Table (8 Seats) of VIP Seating
Logo on Event Invitation, Program, Website, Table Signage, and Impact Report
2 Tickets to a School’s Fine Arts Performance

Priority Seating for 6
Name Listing on Event Invitation, Website, Event Program, and Annual Report

Preferred Seating for 4
Name Listing on Event Invitation, Website, Program, and Annual Report

DEADLINE FOR SPONSOR RECOGNITION LISTING IN THE INVITAITON - MARCH 1, 2024
DEADLINE FOR SPONSOR RECOGNITION LISTING IN THE EVENT PROGRAM - APRIL 1, 2024

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