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Recipes
Apple Pull Apart Bread
By Texaschef11
1. Peel, core and dice your apples
- Apple Filling:
- 6 apples, peeled & diced (I used my apple peeler, corer, slicer then cut into pieces. This worked great!)
- juice of 1/2 a lemon
- 1 cup packed brown sugar
- 1 tsp vanilla
- 3-4 tbsp unsalted butter
- 1 tbsp cinnamon
- 1/2 tbsp nutmeg
- pinch of ginger
- 1 tbsp cornstarch mixed with 2 tbsp warm water
Cream Cheese Cut Out Cookies
By Texaschef11
Cream the butter and cream cheese until light and fluffy
- 2 cups butter, softened
- 8 oz. cream cheese
- 2 cups sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 4 1/2 cups flour
Picante Pumpkin Muffins
By Texaschef11
STEP 1: Preheat oven to 350°
- Cupcake Ingredients
- 3/4 cup of all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (1/2 stick), room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- Maple/Brandy Cream Cheese Frosting
- 8-oz. cream cheese (room temperature)
- 1/4 cup unsalted butter (1/2 stick), room temperature
- 1 cup confectioners’ sugar
- 1/8 cup pure maple syrup
- 1 tablespoon brandy
- 2 teaspoons cinnamon
Grilled Cilantro-Lime Shrimp with Spicy Hass Avocado Puree
By Texaschef11
1. In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well
- 2 limes, juiced and zested
- 1/2 cup roughly chopped fresh cilantro
- 1 tsp. ground cumin
- 4 Tbsp. extra-virgin olive oil
- 2 lbs. large shrimp, peeled and deveined, tails intact
- Spicy Hass Avocado Puree (see make-ahead recipe below)
- Fresh sprigs cilantro, for garnish
- Spicy Hass Avocado Puree
- 3 ripe, Fresh Hass Avocados, peeled, seeded and scooped out
- 3 Tbsp. fresh lime juice
- 3/4 cup sour cream
- 1 green jalapeño, seeded and chopped
- Salt, to taste
Banana Split Dessert
By Texaschef11
Make It MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan
- Honey Grahams, crushed (about 1-1/2 cups)
- 1 cup sugar, divided
- 1/3 cup butter, melted
- 2 pkg. (8 oz. each) Cream Cheese, softened
- Chocolate Syrup
- 1 can (20 oz.) crushed pineapple in juice, drained
- 2 cups sliced strawberries
- 4 bananas, sliced
- 2 pkg. (3.4 oz. each)Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 2 cups thawed COOL WHIP Whipped Topping, divided
- Maraschino cherries (for garnish)
Banana Cupcakes with Honey Cinnamon Frosting
By Texaschef11
Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Honey-Cinnamon Frosting
Southwest Chipotle Pumpkin Mac & Cheese
By Texaschef11
In a large saucepan, place pumpkin puree, milk, cheddar cheese, and smoked cheddar cheese
- 2 1/4 cups Pumpkin Puree
- 2 1/2 cups Milk
- 2 cups Shredded Cheddar Cheese
- 1 1/2 cups Shredded Smoked Cheddar Cheese
- 2-3 Chipotle Peppers In Adobo Sauce, or to taste
- 1 1/2 tsp Grated Lime Zest
- 1 1/2 tsp Ground Cumin
- 1 tsp Dried Oregano Leaves
- 2 Tbsp Worcestershire Sauce
- 3/4 cup Chopped Green Onions
- 1 lb Macaroni (elbows) Cooked According To Package Directions
- Salt, to taste
- 1 cup Plain Bread Crumbs
- 2 Tbsp Butter, melted
- 3 Tbsp Honey
- 3/4 cup Crumbled Cotija Cheese*,
- 3 Tbsp Finely Chopped Cilantro
- Sour Cream, if desired
Pink Champagne Cupcakes
By Texaschef11
Preheat oven to 350 degrees F
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/4 cups pink champagne, divided
- 6 egg whites
- 4-5 drops red food coloring
- 1 pound powdered sugar
- 1 cup butter, at room temperature
- 4 tablespoons pink champagne
- 4-5 drops red food coloring
Double Cookie Dough Ice Cream
By Texaschef11
To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth
- For the cookie dough:
- 5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
- 1/3 cup packed light brown sugar
- ¼ cup flour
- ½ tsp. vanilla extract
- ¾ cup chocolate chips (I used mini chips)
- For the ice cream:
- 3 tbsp. unsalted butter
- 2 cups heavy cream
- 2/3 cup dark brown sugar
- 4 large egg yolks
- Pinch of coarse salt
- 2 tsp. vanilla extract
- 1 ½ cups whole milk
- 1 cup chocolate chips (semisweet or bittersweet)
Lattice Top Blueberry Pie
By Texaschef11
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife
- Crust:
- 1 1/2 cups all-purpose flour, divided
- 1/2 cup ice water
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 4 1/2 tablespoons vegetable shortening
- Cooking spray
- Filling:
- 1 cup sugar, divided
- 3 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 6 cups fresh blueberries
- 1 1/2 tablespoons butter or stick margarine, melted
- 3/4 teaspoon vanilla extract