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Recipes
Pina Colada Donuts
By Texaschef11
Dissolve yeast in warm water in the bowl of a stand mixer
- 1/2 ounce packages yeast
- 1/4 cup hot water, roughly 110 degrees in temperature
- 1 1/2 cups milk, scalded and cooled
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- canola oil
- Pina Colada Frosting
- 1/3 cup butter
- 2 cups powdered sugar
- 3/4 cup pineapple coconut juice blend
- 1/2 teaspoon rum extract
- flaked coconut to garnish
Brown Sugar Cinnamon Peach Pie
By Texaschef11
1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes
- 1 1/3 cups cold butter
- 4 1/4 cups all-purpose flour, divided
- 1 1/2 teaspoons salt
- 1/2 to 3/4 cup ice-cold water
- 8 large fresh, firm, ripe peaches (about 4 lb.)
- 1/2 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 tablespoons butter, cut into pieces
- 1 large egg, beaten
- 1 1/2 tablespoons granulated sugar
Blueberry Banana Muffins
By Texaschef11
Preheat oven to 375°. Grease 18 muffin cups or line with paper cupcake liners; set aside
- 3 * 3 cups all-purpose flour
- 1 * 1 cup sugar
- 1 * 1 tablespoon baking powder
- 1/2 * 1/2 teaspoon baking soda
- 2 * 2 large eggs
- 3/4 * 3/4 cup milk
- 3/4 * 3/4 cup Shedd's Spread Country Crock® Calcium plus Vitamin D or Omega Plus, melted
- 1 * 1 large ripe banana, mashed
- 1 * 1 teaspoon vanilla extract
- 2 * 2 cups fresh blueberries
- 1 * 1 cup chopped walnuts (optional)
Ocean Spray Mojito
By Texaschef11
In a glass, muddle mint leaves, lime juice and simple syrup, add ice and rum
- 8 mint leaves
- 1/2 ounce lime juice
- 1/2 ounce simple syrup
- 1 1/2 ounce Captain Morgan Spiced Rum
- 3 ounces Ocean Spray® Blueberry Juice Cocktail (OR Ocean Spray® Blueberry Pomegranate Juice Drink)
- 2 ounces club soda
- Mint sprig, garnish
Strawberry Balsamic Vinaigrette
By Texaschef11
1. Puree strawberries in blender or processor
- 12 ounces stemmed California strawberries
- 3/4 teaspoon dried basil leaves
- 3/4 teaspoon dried oregano leaves
- 3/4 teaspoon dried thyme leaves
- 3/4 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 teaspoon red pepper flakes
- 1/4 cup plus 2 tablespoons balsamic vinegar
- 1/4 cup plus 2 tablespoons olive oil
- Granulated sugar, if needed
Pumpkin S'Mores
By Texaschef11
Preheat over to 450F. In a small saucepan on medium heat, combine the butter, pumpkin mix, milk, cinnamon a...
- 1/2 cup of butter
- 2 cups of pumpkin puree
- 300 ml of sweetened condensed milk
- 1 teaspoon of cinnamon
- 1 cup of Graham cracker crumbs
- 45 graham crackers (approximately)
- 9 cups of mini-marshmallows
- 1 cup of semi-sweet chocolate chips
Lemon Blossoms
By Texaschef11
In large mixing bowl combine butter and sugar
- 3 Cups All Purpose Flour
- 1 Cup Sugar
- 1 Cup Butter or margarine, softened
- 1/3 Cup fresh or bottled lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Glaze
- 1-1/2 cups confectioner’s sugar
- 3 tablespoons lemon juice
- few drops yellow food coloring (optional)
Pumpkin Yeast Bread
By Texaschef11
In the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and yeast
- ½ cup warm water
- 1 ½ tbsp. instant yeast
- 2/3 cup warm milk
- 2 large eggs
- 1 ½ cups pumpkin puree
- 2 tbsp. vegetable oil
- ½ cup brown sugar
- 2 tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground nutmeg
- Dash of ground cloves
- 6 ½ cups bread flour
Blueberry Cheesecake
By Texaschef11
1. Preheat oven to 325°. 2
- CRUST
- 2/3 cup graham cracker crumbs (about 5 cookie sheets)
- 2/3 cup reduced-fat vanilla wafer crumbs (about 20 cookies)
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- FILLING
- 2 1/2 cups fresh or frozen wild blueberries, thawed
- 1 tablespoon cornstarch
- 2 1/2 (8-ounce) blocks fat-free cream cheese, softened
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 large eggs
- TOPPING
- 1 1/2 cups fat-free sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- SAUCE
- 1/4 cup sugar
- 1/4 cup water
- 1 cup fresh or frozen, thawed, wild blueberries
Chicken Enchilada Roll-Ups
By Texaschef11
Season the chicken breasts with salt and pepper
- 2 boneless, skinless chicken breasts
- 1 (8 oz.) pkg. cream cheese, softened
- 2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
- 1 clove garlic, minced or pressed
- 2 tsp. chili powder
- ½ tsp. cumin
- ¼ tsp. cayenne pepper
- Salt, to taste
- Handful of cilantro, chopped
- 3 green onions, chopped
- 10 oz. can diced tomatoes with green chiles, drained well
- 4-6 8-inch tortillas