Menu Enter a recipe name, ingredient, keyword...

Texaschef11's profile page

Recipes

Oatmeal Cream Pies

Oatmeal Cream Pies

By

Preheat oven to 350° Line your baking sheets with parchment paper

  • 3/4 cup butter
  • 1 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • 1 1/2 Tbsp molasses
  • 2 eggs
  • 1 tsp kosher salt
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 cups quick-cooking rolled oats
  • 2 tsp baking soda
  • 3 Tbsp boiling water
  • 1 Tbsp plus 1 tsp unflavored gelatin (about 1 1/2 packets)
  • 1/3 cup plus 1/4 cup water (divided)
  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • 2 tsp vanilla
  • 1 cup powdered sugar
  • 8 oz vegetable shortening
0/5 (0 Votes)

Coconut Cream Pie

Coconut Cream Pie

By

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt

  • 3 cups half-and-half
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup flaked coconut, toasted
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed
0/5 (0 Votes)

Drunken Beans

Drunken Beans

By

Preheat oven to 300°F. In a 6-to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately h...

  • 1/2 pound bacon, chopped
  • 1 large while onion, chopped
  • 1 tablespoon dried Mexican oregano*
  • 1 garlic clove, chopped fine
  • 2 cups dried pinto beans, picked over, soaked in cold water at least 4 hours and up to 12, and drained
  • 1 1/2 quarts water plus additional if necessary
  • 1/2 cup sliced pickled jalapeño chiles
  • 1 12 ounce bottle dark Mexican beer such as Negra Modelo or Dos Equis
  • 2 teaspoons salt plus 1/2 teaspoon if necessary
0/5 (0 Votes)

Raspberry Lemonade Marshmallow

Raspberry Lemonade Marshmallow

By

To make the puree: Puree raspberries in a food processor or blender

  • For Raspberry puree
  • 1 (10 oz) bag frozen no-sugar added raspberries, thawed
  • For Marshmallows
  • 2/3 cup raspberry puree
  • 3 tablespoons (27 grams) powdered gelatin*
  • 3/4 cup freshly squeezed lemon juice, strained
  • 1 cup corn syrup**
  • pinch of salt
  • 1 1/2 cups granulated sugar
  • 1 tablespoon finely grated fresh lemon zest
  • 1/2 cup cornstarch
  • 1 1/2 cup confectioners’ sugar
  • It is important to use real gelatin, such as kolatin, in this recipe. Vegetable based gelatins will not work.
0/5 (0 Votes)

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

By

1. Preheat oven to 350F

  • 1/2 * 1/2 cup butter
  • * 2-oz dark chocolate, coarsely chopped
  • 1 * 1 cup sugar
  • 2 * 2 large eggs
  • 1 * 1 tsp vanilla extract
  • 1 1/2 * 1 1/2 tsp red food coloring
  • 2/3 * 2/3 cup all purpose flour
  • 1/4 * 1/4 tsp salt
  • * 8-oz cream cheese, room temperature
  • 1/3 * 1/3 cup sugar
  • 1 * 1 large egg
  • 1/2 * 1/2 tsp vanilla extract
0/5 (0 Votes)

Chocolate Oatmeal Almost Candy Bars

Chocolate Oatmeal Almost Candy Bars

By

Preheat the oven to 350 degrees F

  • For the Oatmeal Layer:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • 1 cup salted peanuts, coarsely chopped (I used my mini-chopper)
  • For the Chocolate Layer:
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup moist, plump raisins
  • 3/4 cup salted peanuts, coarsely chopped
0/5 (0 Votes)

Pumpkin Banana Mousse Tart

Pumpkin Banana Mousse Tart

By

Preheat the oven to 350 degrees F

  • For the crust:
  • * 2 cups graham cracker crumbs (14 crackers)
  • * 1/3 cup sugar
  • * 1/4 teaspoon ground cinnamon
  • * 1/4 pound (1 stick) unsalted butter, melted
  • *
  • For the filling:
  • * 1/2 cup half-and-half
  • * 1 (15-ounce) can pumpkin puree
  • * 1 cup light brown sugar, lightly packed
  • * 3/4 teaspoon kosher salt
  • * 1/2 teaspoon ground cinnamon
  • * 1/4 teaspoon ground nutmeg
  • * 3 extra-large egg yolks
  • * 1 package (2 teaspoons) unflavored gelatin
  • * 1 ripe banana, finely mashed
  • * 1 teaspoon grated orange zest
  • * 1/2 cup cold heavy cream
  • * 2 tablespoons sugar
  • *
  • For the decoration:
  • * 1 cup (1/2 pint) cold heavy cream
  • * 1/4 cup sugar
  • * 1/2 teaspoon pure vanilla extract
  • * Orange zest, optional
0/5 (0 Votes)

Pumpkin Hummus

Pumpkin Hummus

By

1. Place chickpeas, pumpkin, lemon juice, water, garlic, salt and pepper into food processor; cover

  • 1 (15.5-ounce) can chickpeas or garbanzo beans, rinsed and drained
  • 3/4 cup LIBBY'S® 100% Pure Pumpkin
  • 3 tablespoons lemon juice
  • 1 tablespoon water
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt or more to taste
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley
0/5 (0 Votes)

Double Coconut Cream Pie

Double Coconut Cream Pie

By

1. Preheat oven to 350ºF

  • 5 cups sweetened flaked coconut
  • 7 tablespoons unsalted butter
  • 1/2 cup chocolate chips
  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 3/4 cup heavy cream
  • Additional sweetened flaked coconut, toasted
0/5 (0 Votes)

Dr Pepper Pulled Pork with Mango Salsa

Dr Pepper Pulled Pork with Mango Salsa

By

1) Rub the meat with the pepper, salt, and chiopotle and put it in a slow cooker

  • For the Pulled Pork:
  • 2 lbs of pork tenderloin
  • 1 tsp kosher salt
  • 1 tsp cracked pepper
  • 1/2 tsp chipotle powder
  • 1 can Dr. Pepper
  • 1/2 cup raspberry chipotle bbq sauce
  • Hamburger buns
0/5 (0 Votes)