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Recipes
Butterfinger Cheesecake
By Texaschef11
Method of Preparation: 1. Place sugar in mixing bowl with cream cheese and sour cream and mix until smooth
- 1 1/2 cups powdered sugar, sifted
- 2 1/2 pounds cream cheese
- 1/4 cup sour cream
- 5 each eggs
- 1/4 cup Butterfinger, crumbled
- 1/4 cup caramel
- 1 sponge cake round (see recipe below)
- Butterfinger pieces for garnish
- caramel for garnish
Black Eyed Pea Cornbread Cakes with Jalapeno Sour Cream
By Texaschef11
Process 1 can black-eyed peas in a food processor or blender until smooth
- * 2 (15-oz.) cans seasoned black-eyed peas, drained and divided
- * 2 tablespoons butter
- * 1 small sweet onion, finely chopped
- * 1 red bell pepper, finely chopped
- * 2 garlic cloves, minced
- * 1 1/2 cups crumbled Super-Moist Cornbread
- * 1/4 cup mayonnaise
- * 1 large egg, lightly beaten
- * Yellow cornmeal
- * 1 tablespoon vegetable oil
- * Jalapeño Sour Cream
- * Garnish: green onion curls
Craisins Raisin Bran Muffins
By Texaschef11
Pre-heat oven to 375 Spray muffin tins with non-stick baking spray In a large bowl sift together Flour,...
- 15 oz of raisin bran cereal
- 3 C. Sugar
- 5 C. Flour
- 2 tsp. baking soda
- 2 tsp. salt
- 4 eggs
- 1 1/4 C. unsweetened applesauce
- 1 qt. buttermilk
- 1 to 2 tsp. cinnamon
- 2 C. Craisins
Eggnog Cranberry White Chocolate Streusel Muffins
By Texaschef11
Preheat the oven to 400° F
- Streusel Topping:
- 2 1/4 C flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 C plus 2 tbsp. granulated sugar, divided
- 2 large eggs
- 3/4 C eggnog
- 5 1/3 Tbsp. unsalted butter, melted
- 1 tsp. almond extract
- 1 1/2 C coarsely chopped cranberries
- 1 C white chocolate chips
- 1/2 C sugar
- 1/2 C all-purpose flour
- 1/2 tsp. ground cinnamon
- 4 Tbsp. unsalted butter, slightly softened
- 1/2 C chopped pecans (optional)
Pink Velvet Cake Truffles
By Texaschef11
For the cake: Preheat the oven to 375 degrees
- For the pink velvet cake:
- 8 ounces white chocolate (*This is two baking bars. I used Ghiradelli.)
- 1/4 cup heavy cream
- 2 and 1/4 cups all purpose flour
- 2 and 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1 1/3 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup half and half
- Rose or pink gel food coloring (*I used Wilton’s “rose petal pink” and then added some Wilton’s “rose” color to make a deeper pink color.)
- For the cream cheese frosting: ****I did not use the whole batch of frosting. I ended up using the leftovers (which was about half) for mini cupcakes (post to follow soon). If you don’t want leftover frosting, I recommend dividing this in half.
- 1 cup (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 4 cups powdered (confectioners’) sugar
- 3/4 teaspoon pure vanilla extract
- Rose or pink gel food coloring, to desired tint
- For the decor:
- 2 14-ounce bags of pink-colored candy melts (*I used Wilton brand)
- 2 14-ounce bags of white-colored candy melts
- One batch of Royal Icing, divided and colored with desired food coloring gels
Corn, Green Chile and Bacon Dip
By Texaschef11
Combine cream cheese, sour cream, mayonnaise, hot pepper sauce and garlic in medium bowl
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1/2 teaspoon hot pepper sauce
- 3 cloves garlic, finely chopped
- 1 1/2 cups frozen corn, thawed
- 1 (4-ounce) can ORTEGA® Diced Green Chiles
- 1/4 cup crumbled cooked bacon
Parmesan Herb Focaccia
By Texaschef11
In a large bowl, whisk together flours, 3 tablespoons Parmesan, salt and yeast
- 2 cups bread flour
- 1 cup white whole-wheat flour
- 1 ounce (about 1/4 cup) fresh grated Parmesan cheese, divided
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 1 1/2 cups icy cold water
- 2 tablespoons chopped fresh rosemary, divided
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fennel seeds
- 1/2 teaspoon coarse sea salt
Jalapeno Honey Pork Tenderloins
By Texaschef11
1 Trim fat from pork. Place pork in a resealable plastic bag set in a shallow dish
- 2 12-ounces pork tenderloins
- 1/3 cup honey
- 3 tablespoons light soy sauce
- 1 tablespoon toasted sesame oil
- 2 fresh jalapeno chile peppers, seeded and finely chopped*
- 1 tablespoon grated fresh ginger
- 1/4 to 1/2 teaspoons crushed red pepper
- Hot cooked rice (optional)
- Fresh cilantro sprigs (optional)
- Fresh whole chile peppers (optional)
Pasta with Fresh Corn Pesto
By Texaschef11
Cut each bacon slice in half length-wise, then crosswise into 1/2-inch pieces
- 4 * 4 bacon slices, preferably applewood-smoked
- 4 * 4 cups fresh corn kernels, cut from 4-6 ears
- 2 * 2 large garlic cloves, minced
- 1 1/4 * 1 1/4 teaspoons kosher salt
- 3/4 * 3/4 teaspoon ground black pepper
- 1/2 * 1/2 cup freshly grated Parmesan, plus more for serving
- 1/3 * 1/3 cup pine nuts, toasted
- 1/3 * 1/3 cup extra virgin olive oil
- 8 * 8 ounces fresh pasta (I made fettuccine)
- 3/4 * 3/4 cup chopped fresh herbs (I used a mixture of basil, parsley, oregano, and chives)
Pumpkin Spice Cake with Pumpkin Cream Cheese Frosting
By Texaschef11
1 Prepare cake pans: Preheat oven to 350 degrees F
- 3/4 cup unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1 cup sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fresh-ground nutmeg
- Pumpkin Cream-Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup pumpkin puree
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh orange juice
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 4 cups confectioners' sugar, sifted