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Recipes
GF Quinoa Breakfast Bars
By Texaschef11
Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter
- In a mixing bowl, whisk together the dry ingredients:
- 1 cup sorghum flour
- 1/2 cup organic quinoa Flour
- 1/2 cup potato starch or tapioca starch
- 1 cup Ancient Harvest Quinoa Flakes
- 1 teaspoon xanthan gum
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 2/3 cups organic light brown sugar
- In a large measuring cup blend:
- 2/3 cup light olive oil
- 3 tablespoons real maple syrup
- 1/2 teaspoon Authentic Foods Vanilla Powder
Grilled Cheese and Bacon Jalapeno Poppers
By Texaschef11
Prepare a medium-hot grill or preheat the broiler
- 1/2 cup (2 ounces) grated Monterey jack cheese
- 2 tablespoons chopped fresh cilantro leaves
- 6 large jalapeno peppers
- 6 strips bacon, uncooked
- 6 bamboo skewers, soaked in water for 1 hour
Homemade Tortillas
By Texaschef11
ombine flour, salt and baking powder in the bowl of a bosch or kitchenaid
- 2 cups flour (white or wheat)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup oil
- 2/3 cup HOT water
Butterfinger Blondies
By Texaschef11
Preheat oven to 350° Cream butter and sugars in mixing bowl
- 1 cup butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp coarse sea salt
- 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)
Spiked Apple Crisp Shooters
By Texaschef11
1 Heat oven to 375ºF
- Apple Crisp
- 4 4
- medium tart apples, chopped (about 4 cups)
- 1/2 1/2
- cup granulated sugar
- 1/4 1/4
- cup packed brown sugar
- 1 1
- teaspoon ground cinnamon
- 1/2 1/2
- cup butterscotch schnapps
- 1/2 1/2
- cup butter, melted
- 1 1
- pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- Cream Layer and Topping
- 1 1
- cup whipping cream
- 1 1
- tablespoon butterscotch schnapps
- 1 1
- tablespoon powdered sugar
- Caramel topping, if desired
Chocolatey Peppermint Cupcakes
By Texaschef11
1. Preheat oven to 350 degrees F
- # Nonstick cooking spray
- # 1-1/4 cups all-purpose flour
- # 1/4 cup unsweetened cocoa powder
- # 1 teaspoon baking powder
- # 1/2 teaspoon salt
- # 1/4 teaspoon baking soda
- # 1/4 cup shortening
- # 1/2 cup sugar
- # 1 teaspoon vanilla
- # 2 egg yolks
- # 2/3 cup cold water
- # 2 egg whites
- # 1/3 cup sugar
- # 1/3 cup miniature semisweet chocolate pieces
- # Creamy Peppermint Frosting
- # 1/4 cup crushed peppermint candies
- # Crushed peppermint candies (optional)
Strawberry Cordial Jam
By Texaschef11
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil
- 6 * 6 cups chopped strawberries (about 1 1/2 pounds)
- 1 * 1 cup sugar
- 3 * 3 tablespoons crème de cassis (black currant–flavored liqueur)
- 1 * 1 tablespoon water
- 1/8 * 1/8 teaspoon ground cinnamon
- 1/8 * 1/8 teaspoon ground cardamom
Jambalaya with Shrimp and Andouille Sausage
By Texaschef11
Heat olive oil in a large Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 1 cup chopped onion $
- 1 cup chopped red bell pepper $
- 1 tablespoon minced garlic
- 6 ounces andouille sausage, sliced
- 1 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic salt
- 1 bay leaf
- 2 cups fat-free, less-sodium chicken broth
- 3/4 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon hot pepper sauce
- 1 (14.5-ounce) can no salt-added diced tomatoes, undrained $
- 1/2 pound peeled and deveined medium shrimp $
- 2 tablespoons chopped fresh parsley
Pecan Squares
By Texaschef11
Sift together 2 cups flour and 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
- 3 1/2 cups coarsely chopped pecans
Chipotle Beef Sliders with Garlic Ketchup
By Texaschef11
Preheat grill pan to high
- # 2 pounds ground sirloin
- # 1 medium onion, peeled and cut in 1/2
- # 2 tablespoons Worcestershire sauce, eyeball it
- # 2 chipotles in adobo and 2 tablespoons of adobo sauce
- # 2 tablespoons grill seasoning, a couple of palm fulls, (recommended: Montreal Steak Seasoning by McCormick)
- # 1 tablespoon extra-virgin olive oil, plus some for drizzling
- # 3 cloves garlic, finely chopped
- # 3 tablespoons brown sugar
- # 1/4 cup vinegar
- # 1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
- # Salt and pepper
- # 12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp Cheddar, (recommended: Cabot), optional
- # 12 small round rolls, split