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Recipes
Maple Walnut Popcorn
By Texaschef11
1. Preheat oven to 325 degrees F
- 3 tablespoons canola oil
- 1/2 cup popcorn kernels
- 1 cup coarsely chopped walnuts
- 1 cup pure maple syrup
- 2 tablespoons butter
- 1 1/4 teaspoons salt
Jalapeno Burger with Cilantro Lime Aioli
By Texaschef11
Preheat gas grill to medium-high
- Cilantro Lime Mayo
- 1 cup mayonnaise
- 1/2 cup fresh chopped cilantro
- 1 1/2 Tablespoons Fresh lime juice
- 1/4 teaspoon pepper
- Patties
- 1 1/2 pounds ground chuck
- 2 tablespoons worcestershire sauce
- 2 tablespoons minced onion
- 2 tablespoons minced jalepeno
- 1 tablespoon minced fresh garlic
- 1/2 tablespoon chopped fresh oregano
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon hot sauce
- 1/2 teaspoon ground cumin
- colavita olive oil for brushing the grill rack
- 6 slices of monterey jack cheese
- 6 seseame seed buns
- 8 slices of roma tomatoes
Chocolate Peanut Butter Cake
By Texaschef11
1. Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside
- Cake
- 2 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar
- 1/2 About 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup milk
- Peanut butter filling
- 3/4 cup creamy peanut butter
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1/4 cup milk
- Assembly
- Fudge Frosting
- 2 Reese's Peanut Butter Cups, quartered
- 1/2 cup dry-roasted peanuts
Irish Coffee Mousse
By Texaschef11
Whisk the chilled evaporated milk with the brown sugar until it thickens and forms soft peaks when you lift out the...
- 170 mls evaporated milk, chilled
- 2 tablespoons dark brown sugar
- 200 mls strong coffee (I used 40g Really Good Organic Coffee grounds for this amount)
- 4 leaves of gelatine and a little cold water to sponge
- 50 mls Irish whiskey
- 100 g white chocolate, melted
- Whipped cream to decorate
Blackberry Curd Cheesecakes in a Jar
By Texaschef11
Preheat the oven to 325°F
- crust
- 2 cups (250g) graham cracker crumbs
- 6 tbsps (85g) sugar
- 6 tbsps butter, melted
- cheesecake
- 40 oz. (1.15kg) cream cheese, softened
- 14 oz. (400g) sugar (I’d reduce this to 12 ounces next time)
- 5 large eggs
- 2 oz. (60 ml) milk
- 3 tbsps all-purpose flour
- 2 large egg yolks
- 1 lemon, grated peel of
- blackberry curd
- 2-4 cups blackberries, fresh or thawed (I used 4 cups)
- 1/2 cup water
- 1 tsp orange zest
- 1 cup sugar
- 2 oz. butter
- 4 tbsps cornstarch
- 4 tbsps cold water
Dr Pepper Chocolate Cake
By Texaschef11
Preheat oven to 350 degrees
- 2 cups flour
- 1 cup sugar
- 1 cup firmly packed dark brown sugar
- 1 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 cup Dr Pepper
- 1/2 cup semi-sweet chocolate chips (I used milk chocolate once and they were great, too)
- 2 large eggs
- 1 cup buttermilk
- 1 cup canola oil
- 1 1/2 teaspoons vanilla extract
Chili Spiced Nuts
By Texaschef11
1. In a large bowl, mix pecans, pine nuts, pumpkin seeds, pistachios, and oil
- 1 1/2 cups pecan halves
- 3/4 cup pine nuts
- 3/4 cup hulled raw or roasted pumpkin seeds (see notes)
- 1/3 cup shelled roasted or raw pistachios
- 3 tablespoons vegetable oil
- 3 tablespoons sugar
- 3/4 to 1 1/4 teaspoons ground dried chipotle chilies or cayenne (see notes)
- 1/2 About 1/2 teaspoon salt
Pumpkin Spice Latte
By Texaschef11
In a pot over med. heat, whisk together milk, canned pumpkin and sugar until mixture starts to steam
- 1 pot of extra strong coffee
- 2 c. milk
- 2 Tbsp. canned pumpkin
- 2 Tbsp. sugar
- 1 Tbsp. vanilla
- 1/2 t. pumpkin pie spice
Chicken with Cranberry Port Sauce
By Texaschef11
Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat
- * 2 teaspoons olive oil
- * Cooking spray
- * 4 (6-ounce) skinless, boneless chicken breast halves
- * 1 1/2 tablespoons Italian-seasoned breadcrumbs
- * 1/2 cup fat-free, less-sodium chicken broth
- * 1/4 cup tawny port or other sweet red wine
- * 1/4 cup cranberry chutney (such as Crosse and Blackwell)
- * 1 teaspoon cornstarch
- * 1/8 teaspoon coarsely ground black pepper
- * 1/8 teaspoon dried rubbed sage
Peach and Cinnamon Cobbler
By Texaschef11
Preheat oven to 350°F. Butter a 2 1/2-quart baking dish
- FILLING:
- Butter for coating dish
- 6 cups peaches, halved, pitted, and sliced 1/4 inch thick
- 3/4 cup sugar
- 1/4 cup quick-cooking tapioca
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly squeezed lemon juice
- Pinch salt
- TOPPING:
- 1 2/3 cups all-purpose ß our, plus additional
- for dusting
- 3 1/2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 2/3 cup heavy cream, plus additional for brushing