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Aggie Moms Preserve Family and Flavor Through Club Cookbooks

Across the nation, Aggie Moms Clubs use their culinary skills to create cookbooks that are lovingly passed down through generations while supporting current Texas A&M University students.

By Tylie McDonald ’27

Photography by Josh Lewis ’14 and Rachel Willmon

Aggie Moms cookbooks have long served up more than just recipes. These culinary gems also offer a taste of tradition, connection and campus pride. 

With titles like “Hullabaloo in the Kitchen” and “Love Is An Aggie Meal,” these collections reflect the spirit of Aggie Moms across generations. Some commemorate milestones like a club’s 10th anniversary, while others raise funds to support students. Each club determines who can contribute, and every cookbook tells a story of a family, a time period, a region or a shared love for Aggieland.
 

An Aggie Moms Club cookbook titled “Hullabaloo in the Kitchen” produced by the Dallas A&M University Mothers’ Club.

“The people behind the recipes are most meaningful,” said Allison Mull ’89 ’94, whose mother, Joan Smith, contributed to a beloved Baytown Aggie Moms cookbook. “I can flip to a page and instantly remember a potluck, a dinner or just a moment with her in the kitchen.” Mull’s mother wasn’t an Aggie by degree, but her involvement in her local club made her feel like one. 

Though cookbook publishing varies by club, the tradition remains a heartfelt expression of Aggie Mom pride dating back to the 1970s. Some clubs, like Collin County and Dallas County, still print new editions, while others keep their legacy alive through earlier collections passed down and still used today.

Proceeds from cookbook sales have typically benefited scholarships and student organizations on campus, contributing to the Aggie Moms tradition of supporting current Aggies — a legacy that includes $17.7 million in contributions through the Texas A&M Foundation and 72 scholarship endowments today.
 

“These cookbooks connect us to the past while ensuring we can make new memories that will be enjoyed in the future,” said Nancy Skokan, the current president of the Federation of Texas A&M University Mothers’ Clubs. “They’re more than recipes. They’re someone’s favorite meal, shared to give others that same feeling of comfort.” 

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