Bundt Cake Bakery

Our Story

To find the perfect recipe, you first need the perfect ingredients. And that’s what our founders Dena Tripp and Debbie Shwetz were for each other. In 1997, they joined forces, or better yet kitchens, to help make cakes to entertain their friends and family. The cakes they made were delicious, unlike anything anyone had tasted. As a result, their friends and family asked them to entertain more and more.

They quickly realized this side project of theirs could be something more. There was a gap in the world for delicious cakes, readily available, that didn’t compromise on their ingredients. Fresh eggs, real butter, and real cream cheese; nothing was too good to achieve perfection. And perfection are those decadent, slowly melting bites, we all know and love.

Flash forward and the Nothing Bundt Cakes brand has grown nationwide. Built on Dena and Debbie’s vision, each bakery still has the warmth and nostalgia of its home-kitchen roots, but we also take a modern approach for the world today. So whether you’re enjoying a bundt cake or a bundtini one thing is certain – perfection is all we offer.

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What We Offer

8″ Cakes

Serves 8-10

Decorated or frosted in a box

10″ Cakes

Serves 18-20

Decorated or frosted in a box

Tiered Cakes

Serves 26-30

Bundtlets

Single Serving

Bundtlet bundles sold by the dozen

Bundtlet Towers

1, 2 or 3 gift-wrapped in cellophane

Bundtinis

Bite-sized by the dozen

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lubbock@nothingbundtcakes.com

Region 2 is very excited to have many new organizations joining Go Texan along with numerous new events coming up. We hope that you continue to keep up with all of our post and are able to attend some of these great events.  Also, don’t forget if you would like your business posted on the Go Texan website keep sending us your information and we will work our hardest to get this done. Have a blessed day!  ~Landee Kieschnick~

Cork and Pork Event

https://www.facebook.com/WFFT.HPC?fref=nf

Keeters Meat Company

Keeter’s Meat Custom Meat Processing
We have been processing customers cattle,hogs,sheep, & goats since 1956. We are here to fill the customers needs. So the next time you are ready to put one of your animals up in the freezer give us a shout, we guarantee you will be satisfied with our work

• Cattle Processing
• Hog Processing
• Lamb/Goat
• Wild Game

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Keeter’s Processed Meat Products

We offer a variety of meat cuts off both cattle and hogs. All of our Beef products are USDA Heavy Choice, which we then dry age so you get the best tasting product available. And who can forgot about our pork for our award winning German sausage, to pork chops or any other cut in between. And last but not least we have famous beef jerky available for purchase. So next time you want some good quality meat come out and see us.

• Traditional German Sausage
• Jalapeno German Sausage
• 1 lb. Beef Jerky
• 1/2 Lb. Beef jerky
• Breakfast Sausage

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Custom Meat Processing

• Cattle Processing
  • $25 kill fee
  • $.85 per pound on the dressed weight to process
  • $.65 per pound on patty processing
• Hog Processing
  • $25 kill fee
  • $.85 per pound on the dressed weight to process
  • $25 cure charge
  • $.65 per pound on German sausage processing
• Lamb/Goat
  • $25 kill fee
  • $.85 per pound on the dressed weight to process
  • $.65 per pound on German sausage processing
• We also process all wild game. Contact us for pricing 806-995-3413

Keeter’s Meat Company

• 901 U.S. 87, Tulia, TX 79088
• Phone:(806) 995-3413

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Region 2 is very excited to have many new organizations joining Go Texan along with numerous new events coming up. We hope that you continue to keep up with all of our post and are able to attend some of these great events.  Also, don’t forget if you would like your business posted on the Go Texan website keep sending us your information and we will work our hardest to get this done. Have a blessed day!  ~Landee Kieschnick~

Wicked Beaver Brewing

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Wicked Beaver Tale

On an old dirt road, far from the beaten path, deep in the midst of no-where lives a Wicked Beaver. Why is he Wicked, you may ask? He is Wicked from the ways of the world, so many demands, too many deadlines, minor appreciation, and never enough time. So with little more than the stick in his hand and the Hops in his hanker chief, he journeyed West. Upon arriving in the West he hopped from the tailgate, choked on the dust, and kicked a tumble weed rolling his direction. This is the West, the place full of opportunity “he asked himself” and sighed but after a few Wicked Cold months, the landscape began to change, grass became lush green, trees bloomed and the flowers opened. The Wicked Beaver found the warm days, and cool nights were perfect to pursue his passion.

The Wicked Beaver and his brewing partners have been Brewing Craft Specialty Beer’s in secret for years, perfecting the fragrant aroma by blending only best hops and hand selecting the Malted Barley for the most unique varieties of flavors and textures. The Wicked Beaver is ready to share his unique creations with you! Currently available in select stores is our Midnight Ale, Timber Ale, and Cream Weaver Ale. For more information on each of our unique craft ale’s visit the products page on this website.

Wicked Brewers

Wicked Beaver Brewery is a hands-on Brewery, with no automation to speak of, this keeps us in touch with every batch of beer we brew. As Engineers by trade, the Wicked Beaver Brewers Michael Adams and Che Shadle have a passion for creating unique craft beer, and have customized and simplified the design the basic 7 bbl brewing system. By designing the tanks for ease of construction, naturally lowered the initial costs. Wicked Beavers brewing system includes a kettle, masher/lauter tuns, fermenter and a bright tank, for carbonation. We have friends at a large steel Manufacturing Company, so our Brewing tanks are custom fabricated. Wicked Beaver Brewery is located in Wolfforth Texas. We are currently open for special events (advanced registration only), and we will open select weekends for tastings at the brewery. If you are interested or have any questions please contact us via the contact form on this website.

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Contact Wicked Beaver Brewing

We hope you enjoy our brews. If you are interested in adding Wicked Beaver Brews to your restaurant’s lineup or are interested in distributing our product please contact Che Shadle for sales. If you are interested in getting us involved in a special, festival, tasting, brewery tours or general feedback please use our contact form or get in touch with Michael Adams.

Thank you very much for your support and make it a Wicked day. Cheers!

For the Brewery – Michael Adams (806) 681-7549

For Sales – Che Shadle (806) 681-0106

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Region 2 is very excited to have many new organizations joining Go Texan along with numerous new events coming up. We hope that you continue to keep up with all of our post and are able to attend some of these great events.  Also, don’t forget if you would like your business posted on the Go Texan website keep sending us your information and we will work our hardest to get this done. Have a blessed day!  ~Landee Kieschnick~

River Smith’s Chicken & Catfish

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About Us

In 1976 Bob Corcorran opened a small restaurant called “Riversmith’s” to supplement an ailing construction career. Riversmith’s specialized in home-cooked catfish, and fried chicken using recipes that have been a part of the Corcorran family for generations. No- one had ever tasted catfish, or chicken this amazing. Bob worked in the kitchen by day and installed floors at night. That is until enough people tasted Riversmith’s amazing catfish and chicken. Lucky for us Bob was better at cooking than flooring and so began the culinary adventure known today as “Riversmith’s Catfish and Chicken”. Riversmiths became so popular Bob had to give up his flooring career; Bob came to realize that he was a better cook, than floor installer. Riversmith’s catfish grew in popularity, so much so that diners had to stand around waiting for a place to sit to enjoy their lunch. Bob quickly had to expand to keep up with demand for Riversmith’s unique and, just plain ol’ good home cooked catfish, chicken, and other southern Cajun favorites. Today, people from all over the south plains of Texas enjoy Riversmith’s amazing catfish and chicken. Paul (Bob’s son) carries on the family tradition that Bob began through Catering and Deliveries, as well as a very popular restaurant.The name Riversmith’s came about because when Bob was growing up he would fish for Catfish so much with his dad, that he was nick named “Old Man River”. That is where the name River came from, but Bob thought River Corcorran’s would be too hard to remember, and so Riversmith’s came to be.

Riversmith’s is a proud holder or the coveted “Top Performer Award”, awarded to top performing restaurant with the health department.

Riversmith’s was also voted the “Best of Lubbock” for Catering

Riversmith’s was also voted the “Best of Lubbock” for Dine-in.

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Weekly Specials

Wednesday 7pm to Close
Live Texas Country Music with Jamie & Korby
Drink Specials: $2 well drinks and wine by the glass

Thursday 7pm to Close
Live Mariachi Music with Mariachi Mi Tierra
Drink Specials: $2 Tecate, $10 buckets – Coronitas and Dos XX

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Contact River Smith’s

Eat at River Smith’s for the best chicken and catfish in Lubbock!

River Smith’s Chicken & Catfish
406 Avenue Q
Lubbock, TX 79401
Phone: (806) 765-8164

Restaurant Hours
Sunday-Tuesday: 11:00am – 9:00pm
Wednesday – Saturday: 11:00am – 10:00pm

Email: north@riversmiths.com

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Catering Menu

River Smiths
Chicken & Catfish
Catering
806-744-3474
1-866-239-8164
Contact for booking and/or info: catering@riversmiths.com

Chicken & Catfish Includes coleslaw, potato salad, pinto beans, pickles & onions, fried chicken, fried catfish, hushpuppies, tartar sauce, ketchup, sliced bread, tea and desert. Under 100 people (per person) $9.95 We can substitute chicken bits for fried chicken by request. 100 people (per person) $8.95 We can substitute chicken bits for fried chicken by request.	Chicken Fried Steak Includes tossed salad, three dressings, green beans, mashed potatoes, chicken fried steak, cream gravy, puffs & butter, tea and dessert. Under 100 people (per person) $9.95 100 people (per person) $8.95
Chopped Beef Sandwich Includes potato salad, pinto beans, pickles & onions, chopped beef, buns, barbecue sauce, tea and dessert. Under 100 People (per person) $8.95 100 people (per person) $7.95	Two Meat Barbecue Includes coleslaw, potato salad, pinto beans, pickles & onions, smoked sausage, smoked brisket, barbecue sauce, sliced bread, tea and dessert. Under 100 people (per person) $10.95 100 people (per person) $9.95
Three Meat Barbecue Includes coleslaw, potato salad, pinto beans, pickles & onions, smoked sausage, smoked brisket, smoked chicken, barbecue sauce, sliced bread, tea and dessert. Ribs extra Under 100 people (per person) $11.70 100 people (per person) $10.70	Four Meat Barbecue Includes coleslaw, potato salad, pinto beans, pickles & onions, smoked sausage, smoked brisket, smoked chicken, smoked spare ribs, barbecue sauce, sliced bread, tea and dessert. Ribs extra Under 100 people (per person) $12.45 100 people (per person) $11.45
Roast Beef & Fried Chicken Bits Includes tossed salad, three dressings, green beans, mashed potatoes, fried chicken bits, roast beef, brown gravy, rolls & butter, tea and dessert. Under 100 people (per person) $11.95 100 people (per person) $10.95	Pork Roast & Lemon Peppered Chicken Includes tossed salad, three dressings, mixed vegetables, dirty rice, lemon-peppered chicken breast, pork roast, brown gravy, rolls & butter, tea and dessert. Under 100 people (per person) $10.95 100 people (per person) $9.95
Teriyaki Chicken Includes tossed salad, three dressings, broccoli with cheese, dirty rice, boneless teriyaki chicken breast, teriyaki sauce, rolls & butter, tea and dessert. Under 100 people (per person) $10.45 100 people (per person) $9.45	Lasagna & Spaghetti Includes tossed salad, three dressings, meat lasagna, spaghetti, meat sauce, corn, french bread, tea and dessert. Under 100 people (per person) $11.45 100 people (per person) $10.95
Fajitas Includes Spanish Rice, refried beans, flour tortillas, beef fajitas, chicken fajitas, chopped tomato, chopped onion, shredded cheese, shredded lettuce, pico de gallo, queso, guacamole, tortilla chips, tea and dessert. Under 100 people (per person) $11.95 100 people (per person) $10.95	Enchilada & Taco Includes cheese enchiladas, tacos, taco fixin’s, chips, queso, Spanish Rice, refried beans, hot sauce, tea and dessert. Under 100 people (per person) $10.95 100 people (per person) $ 9.95
Boiled Shrimp & Crawfish Includes boiled shrimp, boiled crawfish, con-on-the-cob, new potatoes, cocktail sauce, lemons, crackers, tea and desert. Prices based on market price.	Breakfast Includes scrambled eggs, sausage links, ham (sliced on line), hash browns, biscuits, cream gravy, butter & jelly, orange juice, coffee, fresh fruit (our choice). Under 100 people (per person) $9.95 100 people (per person) $8.95 Additional charge applies for catering between 75 to 99 people.
Holiday Menu Includes tossed salad, three dressings, green beans, mashed potatoes, cornbread dressing, smoked turkey breast, ham, giblet gravy, rolls & butter, cranberry sauce, tea & pecan pie. Under 100 people (per person) $11.95 100 people (per person) $10.95	Sirloin Steak Includes tossed salad, three dressings, broccoli with cheese, baked potato, sour cream, 8 oz. Sirloin steak, rolls & butter, tea and cheesecake. Prices based on market price.
Smoked Prime Rib Includes tossed salad, three dressings, julian vegetables, baked potato, sour cream, smoked prime rib, au jus, rolls & butter, tea and cheesecake. Prices based on market price.	Dessert Choices Apple cobbler, Peach cobbler, Cherry cobbler. Cake is extra.
Region 2 is very excited to have many new organizations joining Go Texan along with numerous new events coming up. We hope that you continue to keep up with all of our post and are able to attend some of these great events.  Also, don’t forget if you would like your business posted on the Go Texan website keep sending us your information and we will work our hardest to get this done. Have a blessed day!  ~Landee Kieschnick~

Raider Red Meats

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About Raider Red Meats

Meat & Muscle Biology Program

Meat Science and Muscle Biology instruction began at Texas Tech in 1933, eight years after the university opened. The first laboratory was a modified Army barrack with minimal equipment. In 1961, a modern, federally inspected meat laboratory was constructed on campus. Then, in 1988, a new, 14,000-square foot meat laboratory was constructed, known today as the Gordon W. Davis Meat Science Laboratory. In 2005, the building which houses the Department of Animal and Food Sciences, was completed and COWamongus! was opened for retail meat sales. The new building, which connects to the meat science laboratory, has allowed the meat science program to expand the production and marketing of Raider Red Meats –“Raider Red’s Choice.”

OUR STORY

Since the humble beginning of Raider Red Meats, our mission has always been the same – to honorably serve others in the pursuit of excellence, to enhance the quality of life through innovative teaching, research and public service. We have been fortunate enough to do this for more than 50 years through the thing we love most, meat! Our broad product line includes both, the highest quality beef steaks and fully-cooked, ready-to-eat meats like smoked beef prime rib, smoked sausage and beef jerky.

Our program allows students to gain viable experience in practical business and meat science. All proceeds generated from the sale of Raider Red Meats provides funds for judging teams, graduate student research and scholarships for students within the Department of Animal & Food Sciences at Texas Tech.

It’s About Giving Back

Raider Red Meats’ true mission is much larger than offering the highest quality steak.  Promoting servant hood through meat sales signifies our true passion.  Students not only obtain academic knowledge while at Texas Tech, they are exposed to a business model that serves as the catalyst in helping other individuals in need outside our family.
When you buy products from Raider Red Meats, you not only support students in their pursuit of excellence and success, but supporting individuals who may not be able to meet their needs in the local community.

OUR STUDENTS

The Meat Science Program at Texas Tech is known for excellence. The tradition of giving back to the program began more than 30 years ago. Today, students continue this tradition. They volunteer to serve others in the local community and raise money to fund travel to research conferences and meat judging competitions. Texas Tech boasts one of the most dominate meat judging programs in the nation. Since 2000, Tech has won more than 50% of national meat judging contests. They boast a total of nine national championships (2011, 2009, 2008, 2003, 1999, 1997, 1996, 1991, 1989).

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Raider Red Meats Difference

USDA Prime Beef is in a class by itself!  Prime Beef represents only the top 2% of the beef market.  Raider Red Meats is one of the only retail outlets within 350 miles of Lubbock that offers customers USDA Prime beef.

Our steaks are hand-selected and heavily aged from the top 7% of the beef market. This selection ensures a consistent, high quality eating experience every time! If you are not satisfied with your steak purchase, bring back the product and we will happily refund your money or exchange it for another item.

From our Black Label Ribeyes to our USDA Prime Strips, each Raider Red Meats’ steak is aged a minimum of 30 days for enhanced beef flavor and tenderness.  Wet aged beef remains sealed in a cryovac bag and stored in a 36° – 38° environment during the aging process.  Aging creates consistency and consistency creates happy a customers!

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Our Labels

PREMIUM AGED BEEF RIBEYE

Our most popular steak, the Black Label Ribeye, is a 14 oz. portion which is hand selected from the top 7% of USDA beef, ensuring you purchase a high quality steak. Black Label Ribeye Steaks are also premium aged a minimum of 30 days.

USDA Prime New York Strip

Raider Red Meats USDA Prime New York Strip steaks are a 14 oz. portion and the highest quality beef on the market.  Our hand selected, USDA Prime New York Strip steaks are premium aged for a minimum of 30 days and represent the top 2% of the beef market.

Black Label Premium Aged Beef Tenderloin

Our Black Label Beef Tenderloin is an 8 oz. portion and hand-selected for the highest quality eating experience.  The most tender of our steaks, the Black Label Beef Tenderloin is aged a minimum of 21 days. All other Raider Red Meats steaks are aged a minimum of 30 days.

Red Label New York Strip

Our Red Label New York Strips are always USDA Choice steaks, great for any day of the week. The main reason these steaks exist is our customers desire a smaller portion size. Our red label portion is only 10 oz.

Red Label Beef Ribeye

Our Red Label Ribeyes are always USDA Choice steaks, great for any day of the week. The main reason these steaks exist is our customers desire a smaller portion size. Our red label portion is only 10 oz.

What does this represent?

Since the beginning of meat judging in 1926 there have been almost 500 meat judging contests. Texas Tech was unsuccessful in winning a contest until 1982.  Since 1982, Texas Tech University Meat Judging teams have won over 90 meat judging contests. Nine of the 90 wins have been National Championships.  We are so humbled and blessed with great students and coaches. Our goal is to produce the most National Championships of any university in the country.  Currently in third place, behind Oklahoma State University and Texas A&M University, Texas Tech’s goal is to rise to the top.

Our first short term goal is to win a total of 100 contest. From 2000-2012 Texas Tech Meat Judging teams have won 44 of the 79 contests and five National Championships!

Our next goal is to double our National Championship titles in the next 20 years. By the year 2035, we desire 150 total wins and 20 National Championships. Placing 90/9 on all product labels will certainly remind, humble, and create energy to accomplish these goals.   Raider Red Meats supports all judging teams and judging team members at Texas Tech.

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Our mission to fund scholarships and serve others has been made possible by offering only premium cuts of beef, lamb and pork. Our product line is broad, consisting of fully-cooked and ready-to-eat meats such as smoked beef prime rib, smoked sausage and beef jerky. Our steaks are carefully chosen and heavily aged to perfection. We strive to offer only the highest quality, most consistent eating experience possible! Our product is available in COWamongus! in the Animal and Food Sciences Building on the Texas Tech University campus.

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The store is open Monday-Friday from 8 a.m. to 5:30 p.m. and Saturday from 10 a.m. to 3 p.m.

Why We Are Different

Raider Red Meats takes pride in investing the time necessary to age product to perfection coupled with maintaining the massive inventory to meet customer selection.

We are more than a nice, juicy steak or a tasty prime rib.  Consistency is something you can always count on with our products.

Here at Raider Red Meats, it is all about serving others, whether we are providing the ultimate grilling and eating experience or funding scholarships for our students.

 Newsletter

Want to receive our newsletter? Email tate.corliss@ttu.edu and simply say, “Add me to your list!.”

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Region 2 is very excited to have many new organizations joining Go Texan along with numerous new events coming up. We hope that you continue to keep up with all of our post and are able to attend some of these great events.  Also, don’t forget if you would like your business posted on the Go Texan website keep sending us your information and we will work our hardest to get this done. Have a blessed day!  ~Landee Kieschnick~

Meet Sid Miller, Texas Agriculture Commissioner

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A True Rural Texan

Sid Miller earns his living from the land raising crops, cattle, horses, and trees. He is a former vocational agriculture teacher, and a world champion cowboy who just won his 9th world title. Sid served as the Chairman of the Texas House Agriculture and Livestock Committee which oversees the Texas Department of Agriculture. Because of his extensive knowledge and work in agriculture, Miller was chosen to work directly with the Texas Agriculture Commissioner as a member of the Agriculture Policy Board. He is a lifetime member of the Houston Livestock Show and Rodeo and a former Farm Bureau Director. He will hit the ground running as our next Texas Agriculture Commissioner with no need for on-the-job training. Eight-time World Champion Cowboy Joe Beaver and 14-time World Champion Horseman David Riddle serve as Co-Chairs of Sid’s Campaign. Click Here To Visit Miller Nursery and Tree Company Click Here To Visit Sid Miller Horses Miller has served as owner of Miller Christmas Stores, Lone Oak Farms and the Miller Nursery and Tree Company. He was also a vocational agriculture teacher from 1978-1983. Miller is a member of a number of organizations, including Tarleton State University Alumni Association, Texas Cattle Feeders Association, Texas Nursery and Landscape Association, Associated General Contractors of America, American Nursery and Landscape Association, Houston Livestock Show and Rodeo, National Energy Council, and the National Rifle Association.

 

Issues

• Water

  Water is our State’s most precious resource and we must be good stewards and manage it in a way that will help move Texas forward. Read More »

• Cutting Unemployment and Boosting the Economy

  A local business owner, Sid Miller understands low taxes and small government keep our economy strong. Read More »

• Putting a Stop to Illegal Immigration and Tightening Our Border Security

  As chairman of the Committee on Homeland Security and Public Safety, Sid Miller fights to keep us secure. Read More »

• Cutting Government Spending

  Putting his money where is mouth is, when Sid Miller voted to cut state spending, he didn’t raise taxes and he cut his own state office budget.Read More »

• Fighting For Families and Religious Freedoms

  Sid Miller cut $64 million dollars from Planned Parenthood and passed the Sonogram Bill. Read More »

• Protecting Our 2nd Amendment Rights

  An avid rancher and hunter, Sid Miller believes in the Constitutional right to bear arms. Read More »

Region 2 is very excited to have such a great man, who has shown so much passion for the agriculture industry! We are looking forward to being able to work and promote all the members as well.  Don’t forget if you would like your products to be on the blog send us all of your information!  Keep reading and sharing! Until the next post..

~Sydney Kale~