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Recipes
Chocolate Chip Cookie Dough Brownies
By Texaschef11
1. Prepare the Brownies: Preheat oven to 325 degrees F
- For the Brownie:
- 4 ounces unsweetened chocolate, finely chopped
- 1 cup butter (salted or unsalted), at room temperature
- 2 cups light brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- For the Cookie Dough:
- 3/4 cup butter (salted or unsalted)
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 3 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups mini chocolate chips
Chipotle Chicken Taco Salad
By Texaschef11
To prepare dressing, combine first 7 ingredients, stirring well
- * Dressing:
- 1/3 * 1/3 cup chopped fresh cilantro
- 2/3 * 2/3 cup light sour cream
- 1 * 1 tablespoon minced chipotle chile, canned in adobo sauce
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon chili powder
- 4 * 4 teaspoons fresh lime juice
- 1/4 * 1/4 teaspoon salt
- *
- Salad:
- 4 * 4 cups shredded romaine lettuce
- 2 * 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1 * 1 cup cherry tomatoes, halved
- 1/2 * 1/2 cup diced peeled avocado
- 1/3 * 1/3 cup thinly vertically sliced red onion
- 1 * 1 (15-ounce) can black beans, rinsed and drained
- 1 * 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
Root Beer Float Cookies
By Texaschef11
To prepare the dough Preheat oven to 350 degrees
- For the dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
- 8 tablespoons unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/3 cup finely crushed root beer hard candies
- For the glaze
- 1 cup confectioners' sugar
- 3-5 teaspoons root beer
- additional crushed root beer hard candies, if desired
Meyer Lemon Tartlettes
By Texaschef11
Preheat oven to 400F. In a stand mixer, cream together sugar and butter until light and fluffy
- Sugar Cookie Tartlet Crust
- Adapted from Baking Bites
- 1/3 cup sugar
- 1/2 cup butter, room temperature
- 1 1/4 cups all purpose flour
- 1/4 teaspoon kosher salt
- 2 tablespoons cream
- 1 teaspoon vanilla extract
Pumpkin Cream Cheese Cupcakes
By Texaschef11
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until ble...
- For the filling:
- 8 oz. cream cheese, softened
- 1 cup confectioners’ sugar
- For the muffins:
- 3 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground cloves
- 1 tbsp. plus 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1 ¼ cups vegetable oil
- For the topping:
- ½ cup sugar
- 5 tbsp. flour
- 1 ½ tsp. ground cinnamon
- 4 tbsp. cold unsalted butter, cut into pieces
Fiesta Dip
By Texaschef11
* 1 Heat oven to 350°F
- 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
- 1 cup sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 12 jalapeño slices (from a jar), finely chopped
- 1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup or Southwestern-Style chicken soup
- 1 can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, well drained
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 package (8 oz) cream cheese, softened
- 1 package (1 oz) Old El Paso® taco seasoning mix
- 1 bag (13 1/2 oz) tortilla chips
Blackened Cumin-Cayenne Tilapia
By Texaschef11
1. Preheat broiler. 2
- 1 tablespoon olive oil
- 4 (6-ounce) tilapia fillets
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Old Fashion Pumpkin Fudge
By Texaschef11
Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice
- 3 cups granulated sugar
- 3/4 cup butter
- 1 (5 1/3 oz.) can evaporated milk
- 1/2 cup solid pack pumpkin
- 1 teaspoon pumpkin pie spice
- 12 ounces butterscotch morsels
- 7 ounces marshmallow creme
- 1 cup toasted pecans, chopped
- 1 teaspoon vanilla extract
Dark Hot Chocolate with Bourbon Whipped Cream and Homemade Chocolate Marshmallows
By Texaschef11
Spray a 9" x 9" baking pan, line bottom and sides with parchment paper, and spray paper
- Heart-Shaped Mini Chocolate Marshmallows
- adapted from Saveur #131
- makes ~40 heart-shaped (or ~80 square mini-marshmallows)
- pan spray, for greasing
- 1 1/2 c. sugar
- 3/4 c. light corn syrup
- 1/4 c. honey
- 1/2 c. water
- 3 Tbs. unflavored powdered gelatin, softened in 1/2 cup cold water
- 1/2 c. Dutch-process cocoa powder, sifted
- 1/4 c. Dutch-process cocoa, sifted
- 2 tbsp. cornstarch
Dulce de Leche Cheesecake
By Texaschef11
1. Preheat your oven to 320 degrees
- Crust:
- 1 1/2 cup graham cracker crumbs (about 12 crackers)
- 3 tablespoons granulated sugar
- 6 tablespoons butter, melted and still warm (not scorching hot) to the touch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cups almonds
- Cheesecake:
- 3 8oz packages of cream cheese, room temperature
- 1 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (can replace with vanilla extract)
- 3 eggs, room temperature
- 1/2 cup homemade or store bought dulce de leches (from a 14 oz. can)
- Topping:
- 2 cups full-fat sour cream
- 3 tablespoons granulated sugar (I added more sugar to this cause I like the topping more sweet, but add more to your own preference)
- 1/2 cup or whatever remains of the dulce de leches
- 1/4 cup slivered almonds (to decorate)