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Recipes
Pina Colada Cupcakes (Confessions of a Cookbook Queen)
By Texaschef11
Preheat oven to 350. Line 24 muffin tins with cupcake liners
- Frosting:
- 1 box white cake mix (I used Duncan Hines)
- 15.25 oz can crushed pineapple
- 1/4-1/2 cup pineapple juice
- 3 eggs
- 1 stick butter, melted
- 2 sticks butter, softened
- 1/2 cup Cream of Coconut
- 1 teaspoon vanilla
- 5 cups powdered sugar
- 4 TBS heavy cream
- Coconut, for garnish (I used frozen, but you could use sweetened shredded)
Enchiladas in Poblano Chile Sauce
By Texaschef11
Preheat broiler to high. Put tomatillos, onion, and garlic in an ovenproof pan and broil until skins of tomatillos ...
- Poblano Chile Sauce
- 12 tomatillos, husks removed
- 1/2 large white onion, peeled and chopped
- 4 garlic cloves
- 1 cup toasted hulled pumpkin seeds, available in bulk in specialty markets and some grocery stores (reserve 1/4 cup for garnish)
- 3 poblano chiles, charred, seeded, and peeled
- 1 corn tortilla, lightly toasted and torn into small pieces
- 1 hoja santa leaf, lightly toasted and deveined (optional; available at some ethnic or specialty markets and in pots at some herb nurseries)
- 2 cups chicken stock
- 1 small bunch cilantro, thick stems removed (reserve some sprigs for garnish)
- 2 teaspoons brown sugar
- 1 1/2 teaspoons salt (or to taste)
- 1/4 teaspoon black pepper
Peach Crumb Tartlettes
By Texaschef11
Heat oven to 400 degrees F
- 1 (9 inch) pie dough round
- 1 1/2 cups finely chopped ripe peaches
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- 2 1/2 teaspoons lemon juice
- 1/4 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/3 cup packed brown sugar
- 1/8 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small pieces
Banana Chocolate Chip Gorilla Bread
By Texaschef11
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup packed light brown sugar
- 8 tablespoons (1 stick) butter
- 2 (12-ounce) tubes refrigerated crescent roll dough
- 6 tablespoons sweetened condensed milk
- 2 bananas, sliced 1/4-inch thick
- 4 ounces (about 2/3 cup) semisweet chocolate chips
- 1 1/2 cups chopped walnuts
Two Bite Chocolate Cream Pie
By Texaschef11
Preheat oven to 350°. Spray 2 mini-muffin trays (12 muffin cups each) with cooking spray
- Cooking-oil spray
- 30 About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers
- 3/4 cup sugar, divided
- 1/2 teaspoon coarse salt
- 2 large eggs (1 separated)
- 1/2 cup chopped bittersweet chocolate
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 5 teaspoons Dutch-processed unsweetened cocoa powder, divided
- 1 cup milk
- 1/2 cup heavy whipping cream
Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers
By Texaschef11
Heat deep skillet or wide pot over medium high heat
- 2 * 2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
- 2 * 2 pounds ground turkey breast
- 1 * 1 medium onion, chopped
- 3 * 3 cloves garlic, chopped
- 1 * 1 rounded tablespoon chili powder, a palm full
- 2 * 2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
- * Salt
- 1 * 1 cup Mexican beer
- 2 * 2 cups chicken stock
- 1 * 1 (28-ounce) can chopped stewed tomatoes
- 1 * 1 can red kidney beans, drained
- 1 * 1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
- 1 1/2 * 1 1/2 cups shredded pepper jack cheese, 8 ounces
- 2 * 2 tablespoons butter
S'Mores Cheesecake Bars
By Texaschef11
To make the crust, preheat the oven to 350˚ F
- For the crust:
- 1 cup graham cracker crumbs
- 1 tbsp. sugar
- 4 tbsp. unsalted butter, melted
- For the cheesecake:
- 4 oz. bittersweet or semisweet chocolate, finely chopped
- 8 oz. cream cheese, at room temperature
- ¼ cup sour cream
- ½ cup marshmallow cream
- 2 tsp. cocoa powder
- ¾ tsp. vanilla extract
- 2 large eggs
- For the topping:
- 1 ½ cups mini marshmallows
- Milk chocolate chips, melted (optional)
Pear Caramel Ice Cream
By Texaschef11
Spread the sugar out in a large, non-reactive, heavy-bottomed saucepan
- 3 medium-sized pears, peeled, cored and chopped into ¼-inch pieces
- ¾ cup plus 2 tbsp. sugar
- 2 cups heavy cream
- Pinch of salt
- Squeeze of fresh lemon juice
Lemon Cream Pie
By Texaschef11
1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 1/2 cup sugar
- 1 tablespoon grated lemon rind, divided
- 1/4 cup fresh lemon juice
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups fat-free milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/2 cups frozen fat-free whipped topping, thawed
Jalapeno Cheddar Buns
By Texaschef11
Mix together the 2 cups of flour, salt, sugar, and yeast
- 2 cups (9 oz.) all-purpose or bread flour, plus 1/2 cup for kneading
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon (or one packet) of yeast
- 1/2 cup buttermilk, heated to 110 degrees
- 1/4 cup canola oil
- 1 egg room temperature
- 2 jalapenos, stems and seeds removed and diced
- 3/4 cup shredded longhorn cheddar