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Recipes
Chex Muddy Buddies
By Texaschef11
1. Into large bowl, measure cereal; set aside
- 9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Goo Goo Cluster Brownies with Caramel Marshmallow Buttercream
By Texaschef11
Pre-heat the oven to 350 degrees (F)
- For the brownies you’ll need:
- 1 1/2 sticks unsalted butter
- 4 oz. unsweetened chocolate
- 2 c. granulated sugar
- 3 eggs
- 1 t. vanilla
- 1/2 t. salt
- 1 c. flour
- 3 Goo Goo Clusters
- For the buttercream you’ll need:
- 2 sticks unsalted butter, room temperature
- 1 7 oz. jar of marshmallow creme
- 15 caramels
- 2 T. heavy cream
- 2 c. powdered sugar
White Chocolate Candy Cane Blossoms
By Texaschef11
1.Preheat oven to 350 F degrees
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 3 tbsp white chocolate liqueur
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- Green and red sugar crystals
- 1 bag of Hershey’s Candy Cane Kisses
Eggnog Mini Cakes
By Texaschef11
Preheat the oven to 350°F
- 1/2 cup (3 1/2 ounces) vegetable oil
- 1/2 cup (4 ounces) softened butter
- 3 large eggs
- 1 1/4 cup (8 3/4 ounces) sugar
- 1/2 teaspoon salt
- 1/4 teaspoon eggnog flavor
- 1/4 teaspoon nutmeg
- 2 1/4 cup (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1 cup (8 ounces) milk
- Glaze
- 3/4 cup (3 ounces) glazing or confectioners' sugar
- 3 to 4 drops eggnog flavor
- 2 to 3 tablespoons eggnog or heavey cream
- 1 drop yellow food coloring, if desired
German Chocolate Cake
By Texaschef11
To make the cake, preheat the oven to 350° F
- For the cake:
- 2 oz. bittersweet or semisweet chocolate, chopped
- 2 oz. unsweetened chocolate, chopped
- 6 tbsp. water
- 4 large eggs, separated
- 16 tbsp. unsalted butter, at room temperature
- 1 ½ cups sugar, divided
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup buttermilk, at room temperature
- 1 tsp. vanilla extract
- For the rum syrup:
- 1 cup water
- ¾ cup sugar
- 2 tbsp. dark rum
- For the filling:
- 1 cup heavy cream
- 1 cup sugar
- 3 large egg yolks
- 6 tbsp. butter, cut into small pieces
- ½ tsp. salt
- 1 cup pecans, toasted and finely chopped
- 1 1/3 cups unsweetened coconut, toasted*
- *I was unable to find unsweetened coconut, so I used sweetened and the filling tasted great
- For the icing:
- 8 oz. bittersweet or semisweet chocolate, chopped
- 2 tbsp. light corn syrup
- 3 tbsp. unsalted butter
- 1 cup heavy cream
Loaded Baked Potato Dip
By Texaschef11
Microwave bacon according to package directions until crisp; drain on paper towels
- 1 (2.1-oz.) package fully cooked bacon slices
- 1 (16-oz.) container sour cream
- 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
- 1/3 cup sliced fresh chives
- 2 teaspoons hot sauce
- Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
- Serve with: waffle fries
Guiness Cupcakes with Bailey's Frosting
By Texaschef11
Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the cor...
- For the Guinness Chocolate Cupcakes
- 1 cup stout (such as Guinness)
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, room temperature
- 1 to 2 teaspoons Irish whiskey (optional)
- Baileys Frosting (see Recipe Notes)
- 3 to 4 cups confections sugar
- 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
- 3 to 4 tablespoons Baileys
Jalapeno Pepper Jelly
By Texaschef11
Combine the apple pieces, apple cores (needed for their pectin content), jalapenos, bell pepper, cranberries (if us...
- 4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores
- 6 jalapeño chili peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.)
- 1 green bell pepper (or red if you want the color), seeds and ribs removed, chopped
- 1 cup cranberries (optional but recommended, will help with color and with setting)
- 3 cups water
- 3 cups white vinegar
- 3 1/2 cups sugar (7/8 cup for each cup of juice)
Lemonade Biscotti
By Texaschef11
1 Heat oven to 350°F
- 1/2 cup butter or margarine, melted
- 1/4 cup frozen (thawed) lemonade concentrate
- 2 teaspoons grated lemon peel
- 1 teaspoon lemon extract
- 2 eggs
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1 1/2 cups Gold Medal® all-purpose flour
- 1/2 cup chopped dried cherries
Deluxe Twice Baked Potatoes with Shrimp
By Texaschef11
Preheat the oven to 450 degrees F
- 4 (6 to 8-ounce) russet potatoes, scrubbed and pricked all over with a fork
- Vegetable oil, to coat potatoes
- 4 slices bacon
- 1 pound large shrimp, peeled and deveined, tails removed
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon salt, plus a pinch
- 4 green onions, thinly sliced, white and light green parts; dark green parts chopped, for garnish
- 1 cup grated Cheddar
- 6 tablespoons butter, softened
- 1/3 cup sour cream
- 4 tablespoons mayonnaise
- 3/4 teaspoon freshly ground black pepper