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Recipes
S'mores Cookie Bars
By Texaschef11
1. Heat oven to 350°F. Grease 8-inch square baking pan
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
- 1 cup marshmallow creme
Margarita Cupcakes
By Texaschef11
Mix together the margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl
- 9 oz Margarita mix
- 3 oz tequila
- 3/4 oz Grand Marnier (or other orange liqueur) (I omitted)
- White cake mix (No-pudding mix works best)
- 3 egg whites
- 2 Tbsp vegetable oil
- 1 Tbsp lime zest
- 1 recipe Lime Buttercream Frosting (recipe follows)
Hoagie Dip
By Texaschef11
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces
- 1 * 1 medium onion
- 2 * 2 pickled pepperoncini peppers
- 1/2 * 1/2 head iceberg lettuce
- 1 * 1 large tomato, halved and seeded
- 1/4 * 1/4 pound deli-sliced genoa salami
- 1/4 * 1/4 pound deli-sliced ham
- 1/4 * 1/4 pound deli-sliced prosciutto
- 1/4 * 1/4 pound deli-sliced roast turkey
- 1/4 * 1/4 pound deli-sliced provolone cheese
- 1/2 * 1/2 cup mayonnaise
- 1 * 1 tablespoon extra-virgin olive oil
- 1 * 1 teaspoon dried oregano
- 1 1/2 * 1 1/2 teaspoons dried basil
- 1/4 * 1/4 teaspoon red pepper flakes
- 1 * 1 10-to-12-inch round loaf Italian bread
- 8 * 8 hoagie rolls, cut into pieces, for dipping
Carne Asada Tacos with Green Salsa
By Texaschef11
Carne Asada: Preheat the oven to 325 degrees F
- Carne Asada:
- 2 cups vegetable stock or broth
- 1 (28-ounce) can diced tomatoes
- 2 chipotle peppers
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 4 pounds beef round roast
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons freshly cracked black pepper
- Green Salsa:
- 2 poblano peppers
- 4 tomatillos, chopped
- 2 avocados, halved, pitted and flesh diced
- 2 cloves garlic, chopped
- 1 lime, juiced
- 1/4 bunch cilantro, leaves chopped
- 1 tablespoon white vinegar
- Pinch salt and freshly cracked black pepper, plus more for seasoning
- Tacos:
- 3 cups canola oil
- 24 corn tortillas
- 24 small flour tortillas
- 1 small head green cabbage, shredded
- 2 cups crumbled queso fresco
Lemon Meringue Cupcakes
By Texaschef11
Prepare the Lemon Chiffon Cupcakes
- Lemon Chiffon Cupcakes
- Makes 24 cupcakes
- 3 * 3 cups cake flour
- 2 * 2 teaspoons baking powder
- 1 * 1 cup sugar, divided
- 4 * 4 large egg yolks
- 1 * 1 cup vegetable oil
- 1 * 1 cup water
- 1/2 * 1/2 teaspoon vanilla extract
- * Zest of 1 lemon
- 4 * 4 large egg whites
- Lemon Curd
- 1 * 1 cup butter, cubed
- 1 * 1 cup sugar
- 1 * 1 cup lemon juice
- * Zest of 3 lemons
- 10 * 10 large egg yolks
- Swiss Meringue Buttercream
- 4 * 4 large egg whites
- 1 * 1 cup sugar
Aloha Wings with Pineapple Bourbon Sauce
By Texaschef11
Preheat oven to 500 degrees
- # Pineapple Bourbon Sauce:
- # Butter flavored cooking spray
- # 1 tablespoon curry powder
- # 1 tablespoon Chinese 5 spice powder
- # 2 teaspoons cayenne pepper
- # 1 teaspoon paprika
- # 2 teaspoons sea salt
- # 40 pieces split chicken wings, tips removed
- # 2 tablespoons canola oil
- # 1 tablespoon sesame oil
- # 1/4 cup soy sauce
- # 1/4 cup pineapple juice
- # 1/2 cup butter, melted
- # 1/4 cup rice vinegar
- # 1/4 cup pineapple juice + 1/2 tablespoon Cornstarch
- # 1/2 cup hoisin sauce
- # 1/4 cup brown sugar
- # 1/4 teaspoon ground ginger
- # 1/3 cup pineapple preserves
- # 1/4 cup bourbon
- # 2 hibiscus flowers, garnish
S'Mores Thumbprint Cookies
By Texaschef11
Heat oven to 325°F. 2 In large bowl, beat butter and brown sugar with electric mixer on medium speed until light a...
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1 cup finely ground graham cracker crumbs (16 cracker squares)
- 1/8 teaspoon salt
- 120 miniature marshmallows (about 1 1/4 cups)
- 60 rectangles milk chocolate (from four 1.55-oz bars)
Spinach Artichoke Dip
By Texaschef11
Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (...
- * 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- * 1/2 cup fat-free sour cream
- * 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- * 1/4 teaspoon black pepper
- * 3 garlic cloves, crushed
- * 1 (14-ounce) can artichoke hearts, drained and chopped
- * 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- * 1 (8-ounce) block fat-free cream cheese, softened
- * 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- * 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream
By Texaschef11
Preheat an oven to 325 F. Lightly butter the wells of a miniature cheesecake pans
- For the crust
- 1/2 cup gingersnap crumbs
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- For the filling
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon freshly grated nutmeg
- 14 ounces cream cheese (do not use light cream cheese)
- 1/3 cup sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- For the whipped cream
- 1 cup heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
Tex Mex Pinto Bean Spread
By Texaschef11
Place first 6 ingredients in a food processor, and process until smooth
- 1 * 1 (15-ounce) can pinto beans, rinsed and drained
- 1/2 * 1/2 cup chopped onion
- 2 * 2 tablespoons chopped fresh cilantro
- 2 * 2 teaspoons fresh lime juice
- 1/2 * 1/2 teaspoon kosher salt
- 1/2 * 1/2 jalapeño pepper, seeded
- 1/2 * 1/2 cup chopped plum tomato
- 1 * 1 tablespoon pumpkinseeds, toasted