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Recipes
Peanut Butterfinger Mini Cheesecakes
By Texaschef11
Preheat the oven to 350° F
- For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp. sugar
- 2 tbsp. butter, melted
- Pinch of salt
- For the filling:
- 12 oz. cream cheese, softened
- 6 tbsp. creamy peanut butter
- ¾ cup sugar
- 1 egg + 1 egg white
- 3 tbsp. heavy cream
- Pinch of salt
- 6 fun sized Butterfinger candy bars, chopped
- For the topping:
- 1 cup semi-sweet or dark chocolate, coarsely chopped
- 3 tbsp. heavy cream
Peanut Butter Cookies
By Texaschef11
Preheat oven to 350 degrees
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 cup butter flavor Crisco (or butter)
- 1 teaspoon vanilla
- 1/2 cup peanut butter (smooth)
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Reese’s Pieces (as many as you want)
Maple Cinnamon Peach Cupcakes
By Texaschef11
-With a fork, whisk flour, baking powder, baking soda, and cinnamon in a bowl
- 2 C flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 2 t cinnamon
- 3/4 C butter, room temperature
- 1 1/3 C maple sugar 2 eggs
- 2/3 C whole milk
- 3 T maple syrup (the real stuff)
- 1 t vanilla extract
- 1/2 t maple extract
- 15 oz peaches, chopped finely
Key Lime Pound Cake
By Texaschef11
Key Lime Glaze: 1 cup powdered sugar 2 tablespoons fresh Key lime juice 1/2 teaspoon vanilla extract P...
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 1/4 cup fresh Key lime juice
Caramel Pecan Monkey Bread
By Texaschef11
Preheat oven to 350°F. Grease a 10-inch tube pan with shortening
- * 1 (12 oz.) bottle caramel sundae sauce
- * 1 cup pecans, chopped
- * 1/2 cup sugar
- * 1/2 teaspoon ground nutmeg
- * 1 stick (1/4 lb.) unsalted butter, melted
- * 3 (7.5 oz.) packages refrigerated biscuit dough
Blueberry Muffin with Lemon Sugar Topping
By Texaschef11
For the topping, stir together sugar and lemon zest in a small bowl and set aside
- Lemon-Sugar Topping:
- 1/3 cup sugar
- zest from one lemon
- Muffins:
- 2 cups frozen blueberries (or 2 cups fresh)
- 1 1/8 cups (8 ounces) plus 1 teaspoon sugar
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons butter, melted and cooled slightly
- 1/4 cup oil (vegetable or canola)
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
Muffin Tin Chicken Pot Pie
By Texaschef11
In the bowl of a food processor, combine flour and salt; pulse to combine
- Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small
- 1/4 cup ice water, plus more if needed
New Orleans Style Shrimp
By Texaschef11
In a large bowl, whisk together Worcestershire sauce, lemon juice, butter, rosemary, garlic, thyme, cayenne pepper ...
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter, melted
- 2 teaspoons chopped fresh rosemary
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper sauce
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon ground red pepper
- 2 pounds unpeeled large shrimp
- 2 lemons, sliced into 1/4" slices
- 4 teaspoons butter, divided
Breakfast to Go Chex Snack Mix
By Texaschef11
1. In small bowl, mix sugar and cinnamon
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter or margarine
- 1 cup Corn Chex® cereal
- 1 cup Rice Chex® cereal
- 1 cup Wheat Chex® cereal
- 1 cup Honey Nut Cheerios® cereal
- 3/4 cup toasted sliced almonds
- 1 cup dried banana chips
- 1/2 cup dried blueberries or raisins
German Chocolate Mini Cakes
By Texaschef11
*Toast the pecans and coconuts till golden brown in a 350°F oven
- Cake
- 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter*
- 1 3/4 cups (12 1/4 ounces) Baker's Special sugar or granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons espresso powder
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (2 1/4 ounces) Dutch-process cocoa
- 4 large eggs
- 1 1/2 cups (12 ounces) cool water
- If you use salted butter, reduce the salt in the recipe to 1/4 teaspoon.
- Icing
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup (4 ounces) heavy cream
- Topping
- 6 tablespoons (3 ounces) unsalted butter
- 1/4 teaspoon salt
- 1/4 cup (2 ounces) half and half or milk
- 1 cup (7 1/2 ounces) light brown sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon pecan flavor or pralines & cream flavor, optional
- 1 cup (2 1/2 ounces) shredded or flaked coconut, sweetened or unsweetened, toasted*
- 1 cup (3 3/4 ounces) chopped pecans, toasted*