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Recipes
ABC Energy Bars
By Texaschef11
Place all the ingredients, excluding the chocolate, into the bowl of a food processor
- 200 grams ABC nut butter (i.e. almond, brazil nut, and cashew or other favourite nut butter)
- 50 grams 100% whey protein powder
- 20 grams 100% pea protein powder
- 60 grams fat-free plain yoghurt
- 1 tablespoon pure vanilla bean paste or extract
- 1 teaspoon cinnamon
- 1 teaspoon roasted wattleseed OR the finely grated zest of 1 orange
- 60 grams dark chocolate (70% – 85% cacao)
Blueberry Peach Cornmeal Cobbler
By Texaschef11
Preheat the oven to 375 and grease a 9-inch cake pan
- For the topping:
- 3/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold butter
- 1/2 cup heavy cream or half & half
- For the filling:
- 1 1/2 pounds peaches
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
Individual Mocha Toffee Crunch Cheesecakes
By Texaschef11
Preheat oven to 325 Using a small round biscuit cutter, slightly smaller than your muffin bottoms, cut each graham...
- 3 full chocolate graham cracker sheets
- 2 teaspoons instant espresso power
- 1 teaspoon hot water
- 1 teaspoon Kahlua
- 1/2 cup sugar
- 8 tablespoons cream cheese, softened
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 large egg
- 3 tablespoons toffee bits
Cowboy Caviar
By Texaschef11
1. In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons hot pepper sauce
- 2 teaspoons vegetable or olive oil
- 1 clove garlic, minced
- Freshly ground black pepper to taste
- 1 firm, ripe avocado
- 1 (15-ounce) can black-eyed peas, drained
- 1 (11-ounce) can corn kernels, drained
- 2/3 cup sliced green onion
- 2/3 cup chopped fresh cilantro
- 1/2 pound Roma (plum) tomatoes, coarsely chopped
- Salt to taste
- Tortilla chips for accompaniment
Pumpkin Pie French Toast
By Texaschef11
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl fo...
- 2 eggs
- 1/4 cup milk
- 1/4 cup pumpkin puree
- 1/4 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 2 tablespoons brown sugar
- 8 slices of bread
Cookies and Cream Kiss Cookies
By Texaschef11
Heat oven to 350 degrees F
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter or margarine, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup coarsely chopped Oreo cookies
- 24 cookies 'n cream kisses
Chicken Tortilla Soup
By Texaschef11
Dump everything except toppings and corn tortillas in a large pot
- * 2 cups water
- * 14 ounce can chicken broth (or 1 1/2 c water and two bouillon cubes)
- * 29 ounce can crushed tomatoes
- * 11 ounce can enchilada sauce
- * 4 ounce can chopped green chilies
- * 1 teaspoon chili powder
- * 1 teaspoon cumin
- * 1 teaspoon dried cilantro
- * 1 heaping teaspoon minced garlic
- * 2-3 cups chicken, cooked and shredded (can use more if you like)
- * 2 cups frozen corn (or 2 cans corn, drained)
- * 1 small onion, chopped
- * salt and pepper to taste
- * 4-5 six inch corn tortillas
- * Toppings: cheese, sour cream, etc for toppings
Grilled Bandera Quail with Dijon Collard Greens and Pear Bourbon Sauce
By Texaschef11
Sauté garlic in a little olive oil over medium heat for about 30 seconds
- Polenta
- 1 cup heavy cream
- 3 cups cold water
- 1 cup quick-cooking polenta
- 2 ounces pecan halves
- 2 ounces grated Parmesan
- 1 ounce chopped parsley
- salt to taste
- Boil cream and water together. Using a sturdy whisk, slowly whisk in polenta in a steady stream. Reduce heat to low and stir for about 6 to 7 minutes. Fold in remaining ingredients, season with salt and keep warm.
- Collard Greens
- 2 cloves garlic, sliced thin olive oil for sautéing
- 1 ounce chopped cooked bacon
- 1 cup collard greens, stems removed
- 2 ounces white wine
- 1 teaspoon Dijon mustard
Peanut Butter Cup Cookies
By Texaschef11
Heat oven to 375° F. Line two baking sheets with parchment or use a silicone mat
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 12-ounce package small peanut butter cups, coarsely chopped
Mexican Chocolate Banana Muffins
By Texaschef11
Preheat the oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups mashed bananas (about 2 big bananas)
- 1 large egg
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/4 cup whole milk
- 1 (3.5-ounce) disc Mexican chocolate, chopped
- Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners