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GF Pumpkin Bars

GF Pumpkin Bars

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Preheat the oven to 350ºF

  • 1/2 cup brown rice flour
  • 1/2 cup coconut flour
  • 1/2 cup Ancient Harvest quinoa flakes
  • 1/2 cup almond flour
  • 1/2 cup tapioca starch
  • 1 1/2 cup organic light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xantham gum
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon nutmeg
  • 2 large organic free range eggs or Ener-G Egg Replacer
  • 1 cup cooked pumpkin puree
  • 1/2 cup organic coconut oil
  • 2 teaspoons bourbon vanilla extract
  • 1/2 cup chopped walnuts
5/5 (1 Votes)

Hazelnut Truffle Cupcakes

Hazelnut Truffle Cupcakes

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Preheat an oven to 350 degrees F (175 degrees C)

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 1/4 cup hazelnut liqueur
  • 1 teaspoon vanilla extract
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 3 eggs
  • 24 chocolate-hazelnut truffles (such as Ferrero Rocher®)
  • 1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
  • 1/4 cup chopped hazelnuts
5/5 (1 Votes)

Raspberry Chipotle Sauce

Raspberry Chipotle Sauce

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1. In a saucepan, heat the oil and sauté the onion and garlic until soft, about 5 minutes

  • 2 pints fresh Raspberries, rinsed
  • 1/2 medium Onion minced
  • 4 cloves Garlic, minced
  • 1 TBS Olive Oil
  • 2 TBS canned Chipotle Peppers in Adobo Sauce, chopped
  • 1/4 cup Cider Vinegar
  • 3/4 cup Sugar
  • 1 tsp Salt
5/5 (1 Votes)

Serendipity Deluxe Bars

Serendipity Deluxe Bars

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Preheat oven to 350F. Grease a 13×9-inch pan

  • Crust:
  • 1 cup butter, cold and diced
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Truffle Filling:
  • 1 cup corn syrup
  • 1 1/4 cup semi-sweet chocolate chips
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • Caramel:
  • 1/4 cup corn syrup
  • 3/4 cup brown sugar, tightly packed
  • 1 cup oats
  • 1/2 cup pecans, coarsely ground
  • 3/4 cup (6 oz) butter, melted
0/5 (0 Votes)

Chicken Florentine Artichoke Bake

Chicken Florentine Artichoke Bake

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1. Preheat oven to 350 degrees F

  • 8 * 8 oz. dried bow tie pasta
  • 1 * 1 small onion, chopped
  • 1 * 1 Tbsp. butter
  • 2 * 2 eggs
  • 1-1/4 * 1-1/4 cups milk
  • 1 * 1 tsp. dried Italian seasoning
  • 1/4 to 1/2 * 1/4 to 1/2 tsp. crushed red pepper (optional)
  • 2 * 2 cups chopped cooked chicken
  • 2 * 2 cups shredded Monterey Jack cheese (8 oz.)
  • 1 * 1 14-oz. can artichoke hearts, drained and quartered
  • 1 * 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
  • 1/2 * 1/2 cup oil-packed dried tomatoes, drained and chopped
  • 1/4 * 1/4 cup grated Parmesan cheese
  • 1/2 * 1/2 cup soft bread crumbs
  • 1/2 * 1/2 tsp. paprika
  • 1 * 1 Tbsp. butter, melted
0/5 (0 Votes)

Perfect Pumpkin Pie

Perfect Pumpkin Pie

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Prepare the pie dough according to directions, a day ahead of time if you prefer

  • 1 recipe pie dough for a single-crust 9-inch pie
  • 16 ounces (2 cups) canned pumpkin
  • 7 ounces (1 cup packed) dark brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2/3 cup heavy cream
  • 2/3 cup milk
  • 4 eggs
4/5 (1 Votes)

Potato and Squash Salad

Potato and Squash Salad

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1. In skillet combine squash and potatoes

  • 1 * 1 1-1/4- to 1-1/2-lb. butternut squash, peeled, halved, seeded, and cubed (about 4 cups)
  • 2 * 2 cups peeled, cubed sweet and/or white potatoes (2 medium)
  • 1/2 * 1/2 cup chopped red sweet pepper
  • 1/2 * 1/2 cup thin wedges yellow onion
  • 2 * 2 cloves garlic, minced
  • 1/4 * 1/4 cup olive oil
  • 1 * 1 Tbsp. packed brown sugar
  • 1 * 1 tsp. snipped fresh thyme
  • 1 * 1 tsp. snipped fresh basil
  • 1/4 * 1/4 tsp. crushed red pepper
  • 1/4 * 1/4 tsp. ground black pepper
  • 5 * 5 cups spinach leaves
  • * Snipped fresh thyme (optional)
0/5 (0 Votes)

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

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Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease

  • 1/2 cup butter
  • 2-oz dark chocolate, coarsely chopped
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp red food coloring
  • 2/3 cup all purpose flour
  • 1/4 tsp salt
  • 8-oz cream cheese, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
0/5 (0 Votes)

Individual Swirled Pumpkin Cheesecakes

Individual Swirled Pumpkin Cheesecakes

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PREHEAT oven to 300° F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray

  • 12 foil cupcake liners
  • Nonstick cooking spray
  • 2 pkg. (8 oz. each) cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 large eggs
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 2 tablespoons Gingerbread Latte or Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 2 teaspoons ground cinnamon
0/5 (0 Votes)

** Bostini Cream Pie

** Bostini Cream Pie

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To prepare the custard: Combine the milk and cornstarch in a bowl; blend until smooth

  • Custard
  • 3/4 cup whole milk
  • 2 3/4 tablespoons cornstarch
  • 1 whole egg, beaten
  • 9 egg yolks, beaten
  • 3 3/4 cups heavy whipping cream
  • 1/2 vanilla bean (EDITED: vanilla extract is okay)
  • 1/2 cup + 1 tablespoon sugar
  • Chiffon Cake
  • 1 1/2 cups cake flour
  • 3/4 cup superfine sugar
  • 1 1/3 teaspoons baking powder
  • 1/3 teaspoon salt
  • 1/3 cup canola oil
  • 1/3 cup beaten egg yolks (3 to 4 yolks)
  • 3/4 cup fresh orange juice
  • 1 1/2 tablespoons grated orange zest
  • 1 teaspoon pure vanilla extract
  • 1 cup egg whites (about 8 large)
  • 1 teaspoon cream of tartar
  • Chocolate Glaze
  • 8 ounces semi or bittersweet chocolate
  • 8 ounces unsalted butter
4/5 (1 Votes)