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Recipes
Holiday Variety Empanadas
By Texaschef11
1. Heat oven to 425 degrees F
- Empanada Crust
- 1 package (15 oz., 2 crusts) Hill Country Fare Refrigerated Pie Crusts
- Fillings
- Pumpkin
- 1 can (15.5 oz.) Hill Country Fare Solid Pumpkin for pie
- 2 teaspoons Pumpkin Pie Spice
- 1/2 cup H-E-B Sugar or Granulated Sugar Replacement (Splenda)
- Banana
- 2 bananas, mashed
- 1/2 cup chopped H-E-B Dried Apricots
- 1/4 teaspoon ground pumpkin pie spice
- Pear Cranberry Pecan
- 1/4 cup Hill Country Fare Pecan Pieces, chopped
- 1 cup H-E-B Premium Pear Halves, drained and cubed
- 1/2 cup H-E-B Dried Cranberries
- 1/4 cup H-E-B Sugar or Granulated Sugar Replacement (Splenda) (optional)
- Pineapple Mango
- 1 cup H-E-B Frozen Super Sweet Pineapple
- 1 cup chopped H-E-B Mango Halves, drained
- 1/2 teaspoon each: lemon zest and chopped fresh mint
- Blackberry (or Raspberry) Chocolate
- 1 cup H-E-B Frozen Blackberries, thawed and drained on paper towels
- 1/2 cup Hill Country Fare Semisweet Chocolate Chips
- 1 tablespoon Hill Country Fare Corn Starch
- 1/4 cup H-E-B Sugar or Granulated Sugar Replacement (Splenda)
- Apple Pecan Cajeta
- 1 cup H-E-B Ready, Fresh, Go! Apple Pieces, peeled and chopped
- 1 cup Hill Country Fare Pecan Pieces
- 1/4 cup H-E-B Cajeta
- 1/4 cup H-E-B Sour Cream, regular or fat free
- More Fruit Filling
- 1 cup (15.5 oz.) H-E-B More Fruit Spread, 1/2; teaspoon for each empanada
Apple Cinnamon Butterscotch Muffins
By Texaschef11
Preheat the oven to 350˚ F
- For topping (optional):
- 2 ½ cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 ¼ tsp. ground cinnamon
- ¾ cup old-fashioned oats
- 8 tbsp. unsalted butter, at room temperature
- ½ cup packed brown sugar
- 2/3 cup applesauce
- 2 large eggs
- 1 ½ tsp. vanilla extract
- 1 cup milk
- ¾ cup butterscotch chips
- ¾ cup chopped apples
- 1/3 cup toasted pecans, chopped
- Dried apple slices
- Maple syrup
- Granulated sugar
Sweet Potato Cupcakes
By Texaschef11
1. Preheat oven to 350 degrees F
- 2 * 2 cups all-purpose flour
- 2 * 2 tsp. baking powder
- 1 * 1 tsp. ground cinnamon
- 1/2 * 1/2 tsp. baking soda
- 1/4 * 1/4 tsp. salt
- 1 * 1 cup butter, softened
- 1-1/2 * 1-1/2 cups sugar
- 3 * 3 eggs
- 1 * 1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
- 1/2 * 1/2 tsp. vanilla
- 1 * 1 Recipe Cream Cheese Frosting, below
- * Finely shredded orange peel
Fried Boccincini with Spicy Tomato Sauce
By Texaschef11
1. For the sauce: In a saucepan over medium heat, warm the 1/2 cup olive oil
- For the sauce:
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tsp. red pepper flakes
- 1 can (28 oz.) crushed tomatoes, juice reserved
- Salt and pepper, to taste
- For the fried mozzarella:
- 3-4 cups peanut oil, depending on type of pan you will be frying the cheese in
- 1 teaspoon salt, plus more to taste
- 2 tablespoons grated Parmesan
- 2 lb. mozzarella bocconcini (about 50 pieces)
- 4 eggs
- 1/2 cup milk
- 2 cups all-purpose flour
- 4 cups panko
- Special equipment: Deep-frying thermometer
Cinnamon Roll Muffins
By Texaschef11
Preheat oven to 375° F. Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl
- 1 cup buttermilk
- 1/2 cup brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1 egg
- 3 cups flour plus more for dusting
- Filling
- 2 tbsp. butter, room temperature
- 2/3 cups brown sugar
- 3/4 tsp. ground cinnamon
- Icing
- 1 cup powdered sugar
- 2-3 tbsp. milk or cream
** THE PERFECT Chocolate Chip Cookie
By Texaschef11
Adjust oven racks to upper and lower-middle positions
- 2 cups plus 2 tbsp. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. unsalted butter, melted and cooled until warm
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- optional- sea salt for sprinkling
Eggnog Ice Cream
By Texaschef11
Combine the whole milk, sugar and salt in a medium saucepan
- 1 cup whole milk
- 2/3 cup sugar
- Pinch of salt
- 2 cups heavy cream
- 6 large egg yolks
- ¾ tsp. ground nutmeg (or 1 tsp. freshly grated)
- 2 tbsp. dark rum
- 1 tbsp. brandy
- 2 ½ tsp. vanilla extract
Cumin Crusted Chicken with Cotija and Mango-Garlic Sauce
By Texaschef11
1. Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish
- Chicken
- 2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
- 1 cup fresh lemon juice
- 1/2 cup olive oil, plus 3 tablespoons
- 2 tablespoons honey
- Freshly ground black pepper
- 4 (8 ounce) frenched, skin on chicken breasts
- 1/3 cup grated cotija cheese
- Salt and freshly ground pepper
- Mango Garlic Sauce, recipe follows
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
By Texaschef11
For the Gnocchi: Preheat the oven to 425 degrees F
- For the Maple Cinnamon Sage Brown Butter:
- For the Gnocchi: 2 pounds sweet potatoes
- 2/3 cup whole milk ricotta cheese
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
- 1/2 cup unsalted butter (1 stick)
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Pumpkin Pie Cupcakes
By Texaschef11
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners
- 2/3 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1 15-oz can pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup half and half