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Recipes
Corn Relish
By Texaschef11
* About-Info * Index * FAQ * Subscribe * Contact * Links Corn Relish – Respectin’ Th...
- * 3- 32 ounce packages frozen whole kernel Corn
- 4 * 4 Cups chopped Bell Peppers (can be any color but green is pretty)
- 2 * 2 Cups chopped Vidalia onions (about two large)
- 4 * 4 Cups chopped red tomatoes (can use green if that is what you have)
- 5 * 5 Cups Vinegar
- 2 * 2 Cups Sugar
- 1/4 * 1/4 Cup Salt
- 1 * 1 Tablespoon Turmeric
- 1 * 1 Tablespoon Celery Seed
- 1/2 * 1/2 Tablespoon Ground Mustard (not bottled mustard, but dry)
Espresso Syrup
By Texaschef11
yum
- You want it nice and smooth, about like so:
- Start by combining a cup of sugar and about a quarter cup of water in saucepan.
- Set it over high heat and swirl it gently.
- It’ll get darker…
- …and darker…
- to darker until it starts to smoke prodigiously. Cook it until you see a deep brown-black spot in the center of the pan.
- 4 this point add 4 ounces (half a cup) of warm espresso. Careful now…it’ll hiss and bubble.
- to Drop the heat to medium and whisk the mixture. Keep the heat on as long as there are still any hard bits remaining.
Triple Chocolate Brownies
By Texaschef11
1. Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolat...
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup butter
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa (not Dutch-processed)
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Browned Butter Cap'n Crunch Chocolate Chip Cookies
By Texaschef11
Heat oven to 350 degrees F
- 1 1/4 cups Cap'n Crunch cereal
- 6 tablespoons unsalted butter
- 1/4 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cake flour
- 2/3 cup semi-sweet chocolate chips
Homemade Vanilla Wafers (Confessions of a Foodie Bride)
By Texaschef11
1. Put butter, sugar and salt in the bowl of your stand mixer
- 2 sticks butter, at room temp
- 1/2 cup sugar
- 1/4 tsp salt
- 2 egg yolks
- 1 Tbsp vanilla extract (I used vanilla bean paste)
- 2 1/3 cup flour
S'More Cookie Bars
By Texaschef11
1. Preheat oven to 350ºF
- 2 cups all-purpose flour
- 2 cups graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups packed light brown sugar
- 2 large eggs, beaten
- 2 cups marshmallow topping (such as Marshmallow Fluff)
- 2 cups milk-chocolate chips
Tropical Banana Bread
By Texaschef11
Preheat oven to 325 degrees
- 2 1/2 * 2 1/2 cups flour
- 1 1/2 * 1 1/2 teaspoons baking soda
- 1/2 * 1/2 teaspoon salt
- 3/4 * 3/4 cup butter, softened
- 1 1/2 * 1 1/2 cups brown sugar, packed
- 2 * 2 large egg
- 3 * 3 cups banana, mashed (appox 7)
- 1 * 1 teaspoon vanilla
- 1 1/2 * 1 1/2 cups toasted coconut
- 12 * 12 ounces macadamia nuts, chopped
Chocolate Chip Cookie Dough Cupcakes
By Texaschef11
To make the cupcakes, preheat the oven to 350° F
- For the cupcakes:
- 3 sticks unsalted butter, at room temperature
- 1 ½ cups light brown sugar, packed
- 4 large eggs
- 2 2/3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup milk
- 2 tsp. vanilla extract
- 1 cup chocolate chips (semisweet or bittersweet)
- For the filling:
- 4 tbsp. unsalted butter, at room temperature
- 6 tbsp. light brown sugar, packed
- 1 cup plus 2 tbsp. all-purpose flour
- 7 oz. sweetened condensed milk
- ½ tsp. vanilla extract
- ¼ cup mini semisweet chocolate chips
- For the frosting:
- 3 sticks unsalted butter, at room temperature
- ¾ cup light brown sugar, packed
- 3 ½ cups confectioners’ sugar
- 1 cup all-purpose flour
- ¾ tsp. salt
- 3 tbsp. milk
- 2 ½ tsp. vanilla extract
- For decoration:
- Tiny chocolate chip cookies
- Mini chocolate chips
Grilled Peach and Mustard Glazed Pork Tenderloin
By Texaschef11
1 In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients
- Marinade
- 1/2 cup peach preserves
- 2 tablespoons Dijon mustard
- 2 teaspoons olive or vegetable oil
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- Pork
- 2 pork tenderloins (about 3/4 lb each)
Chocolate Raspberry Tartletts
By Texaschef11
Roll out the tart dough and use it to line 10 mini-tart pans (yield may vary depending on the size of pans you use ...
- 1 1/2 recipes basic tart dough
- 12 oz. semisweet chocolate, finely chopped
- 9 tablespoons unsalted butter
- 3 tablespoons light corn syrup
- 1/2 cup seedless raspberry jam
- Fresh raspberries, for topping