Texaschef11's profile page
Recipes
Layered Peppermint Cheesecake
By Texaschef11
1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°
- Peppermint Cheesecake Layers:
- 3 (8-oz.) packages cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons unsalted butter, softened
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 1/2 cups sour cream
- 2 teaspoons vanilla extract
- 2/3 cup crushed hard peppermint candies
- Sour Cream Cake Layers:
- 1 (18.25-oz.) package white cake mix
- 2 large eggs
- 1 (8-oz.) container sour cream
- 1/3 cup vegetable oil
- White Chocolate Mousse Frosting:
- 2/3 cup sugar
- 1 cup white chocolate morsels
- 2 cups whipping cream
- 2 teaspoons vanilla extract
- Garnishes: White chocolate curls, peppermint candies
Mango Crab Gazpacho
By Texaschef11
Reserve 1/3 cup each diced cucumber and bell pepper for garnish
- 2 cups diced fresh mango, divided
- 1 1/4 cups orange juice
- 3 Tbsp extra-virgin olive oil
- 1 large cucumber, seeded and diced
- 1 large red bell pepper, seeded and diced
- 1/2 cup diced sweet onion
- 2 medium garlic cloves, minced
- 1 small jalapeno pepper, seeded and minced [optional]
- 3 Tbsp freshly squeezed lime juice
- 2 Tbsp chopped cilantro OR basil, plus larger leaves to garnish
- 1 to 2 slices wheat bread, well-toasted and crusts removed
- Salt and freshly ground black pepper, to taste
- 1 to 1 1/2 cups jumbo lump crab, picked over
Pumpkin Snickerdoodles
By Texaschef11
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg
- For the cookies:
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
- For the coating:
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- Dash of allspice
Strawberry Cheesecake Cupcakes
By Texaschef11
Preheat oven to 350 degrees and line 16-18 muffin tins with cupcake liners
- Graham Cracker Crust:
- 2 sleeves of graham cracker crumbs (about 18 whole crackers)
- 1 stick of butter (8 Tablespoons), room temperature
- 2 Tablespoons of sugar
- Cupcakes:
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 Tablespoons unsalted butter, room temperature
- 1 cup + 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 4 large egg whites
- 2 cups fresh strawberries, hulled and coarsely chopped (and more for garnish)
El Diablo Chocolate Truffles
By Texaschef11
To make the truffle filling: Combine heavy cream, butter, honey, cayenne pepper and vanilla extract in a saucepan a...
- truffle filling:
- 1 1/2 lbs. (about 3 3/4 cups) bittersweet or semi-sweet chocolate chips
- 1 cup heavy cream
- 4 Tbs. butter
- 2 Tbs. honey
- 1 Tbs. ground cayenne pepper
- 1 tsp. vanilla extract
- coating:
- 1 cup bittersweet or semi-sweet chocolate chips
- 2 tsp. shortening
- ground cayenne pepper
All American S'mores Cookies
By Texaschef11
Preheat oven to 375 degrees
- 1 1/2 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 dash of cinnamon
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups miniature chocolate chips
- 1 1/2 cups mini marshmallows
- 2 Hershey bars, chopped
Chocoflan
By Texaschef11
Put an oven rack in the middle of the oven and preheat to 350 degrees F
- For the cake:
- * 12-cup capacity Bundt pan
- * Softened butter, to coat pan
- * 1/4 cup cajeta or caramel sauce
- *
- * 10 tablespoons butter, room temperature
- * 1 cup sugar
- * 1 egg, room temperature
- * 1 3/4 cups all-purpose flour
- * 3/4 teaspoon baking powder
- * 3/4 teaspoon baking soda
- * 1/3 cup cocoa powder
- * 1 1/4 cups buttermilk
- *
- For the flan:
- * 1 (12-ounce) can evaporated milk
- * 1 (14-ounce) can sweetened condensed milk
- * 4 ounces cream cheese, room temperature
- * 3 eggs
- * 1 tablespoon vanilla extract
- *
- For garnish:
- * 1/4 cup cajeta or caramel sauce
- * 1/4 cup chopped pecans
Shrimp Po'Boys
By Texaschef11
1. Toss the shrimp in the oil and creole seasoning to coat
- 1 pound shrimp (shelled and deviened)
- 1 tablespoon oil
- 1 tablespoon creole seasoning (see below)
- 1 baguette
- 1 cup lettuce (shredded)
- 2 large tomatoes (sliced)
- 1/4 cup remoulade sauce (see below)
Smokey Creole Mustard Sauce
By Texaschef11
Cook bacon until crisp, set aside
- 2/3 cup bacon, cooked and chopped fine
- 2/3 cup bacon drippings
- 2/3 cup green onions, chopped
- 16 ounces Zatarain's Creole Mustard
- 2/3 cup tomato paste
- 1 cup orange juice
- 1/3 cup red wine vinegar
- 1/3 cup honey
- 1 teaspoon Zatarain's Creole Seasoning
Chocolate Pots de Creme
By Texaschef11
Preheat the oven to 300° F
- 4 oz. bittersweet chocolate, finely chopped
- 1 ½ cups heavy cream, divided
- 1 ½ cups whole milk
- 1 large egg
- 5 large egg yolks
- ¼ cup sugar
- Pinch of salt