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Recipes
Cream Cheese Pound Cake
By Texaschef11
Preheat the oven to 350°F
- 1/2 1/2 4 cup (1 stick, 4 ounces) unsalted butter, at room temperature
- 6 6 3-ounce ounces (two 3-ounce packages) cream cheese (not low-fat!)
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 cup (7 ounces) sugar
- 2 2 2 teaspoons vanilla extract*
- 4 4 4 large eggs, at room temperature
- 1 3/4 1 3/4 1/2 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1/2 1/2 1/2 teaspoons baking powder
Open Face Ratatouille Sandwiches
By Texaschef11
Preheat oven to 400 degrees F
- 1 * 1 small eggplant, cut in 1-inch pieces
- 1 * 1 small zucchini or yellow summer squash, cut into 3/4-inch slices
- 1 * 1 medium red sweet pepper, cut in strips
- 1/2 * 1/2 of a small red onion, cut in 1/2-inch wedges
- 1 * 1 Tbsp. olive oil
- 1/2 * 1/2 tsp. herbes de Provence or dried thyme, crushed
- 2 * 2 medium plum tomatoes, each cut lengthwise in 6 wedges
- 8 * 8 small or 4 large 1/2-inch slices whole wheat or white French bread, toasted (about 8 oz. total)
- 1 * 1 clove garlic, halved
- 2 * 2 Tbsp. balsamic vinegar
- * Fresh thyme sprigs (optional)
Easy Chicken Cordon Bleu
By Texaschef11
Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees
- For the Cordon Bleu:
- 3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets)
- 12 slices good quality deli ham
- 1 cup bread crumbs (preferably fresh)
- 2 tablespoons butter, melted
- 1/2 pound (8 ounces) thinly sliced Swiss cheese
- For the Parmesan-Dijon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
- 1/2 teaspoon salt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese
Banana Split Cake
By Texaschef11
Combine first 4 ingredients in a large bowl
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 2 cups mashed banana (5 medium)
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 1/2 teaspoons vanilla extract
- 1 (20-ounce) can crushed pineapple, undrained
- 1 (16-ounce) jar maraschino cherries, drained
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups powdered sugar
- Garnishes: toasted flaked coconut, long-stemmed maraschino cherries, grated milk chocolate, chopped pecans, hot fudge sauce
Cheesy Polenta and Egg Casserole
By Texaschef11
In a large saucepan, heat 1 tablespoon oil over medium
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1/3 cup finely chopped onion
- 3 cups chicken broth
- 1 cup water
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 4 ounces hot Italian turkey sausage, casing removed
- 2 ounces shredded fontina cheese
- 2 ounces fresh grated Parmigiano-Reggiano cheese, divided
- 4 large eggs
Coconut White Chocolate Oatmeal Chippers
By Texaschef11
Heat oven to 350 degrees F
- 2 cups sweetened flaked coconut
- 1/3 cup oil
- 1 cup bread flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup white chocolate chips
- 3/4 cup old fashioned oats (I lightly toasted mine in the oven for 10 minutes)
Lime Squares with Pistachio-Graham Cracker Crust
By Texaschef11
To prepare the crust Preheat oven to 350 degrees
- For the crust
- 2/3 cup shelled pistachios
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1 tablespoon fresh grated lime zest
- pinch salt
- 4 tablespoons unsalted butter, melted and cooled
- For the filling
- 2 large egg yolks
- 14 ounce can sweetened condensed milk
- 1/2 cup fresh lime juice
Pumpkin Pie Brioche
By Texaschef11
Bread: Stir the yeast in a 1/3 cup of warm water w
- 1/3 c. water, tepid
- 1/2 tsp sugar
- 2 pkgs of yeast (4 1/2 tsp)
- 2 cups of milk, room temperature
- 1 1/3 cup of Sugar
- 3 large eggs, room temperature and slightly whipped
- 1 tsp Vanilla
- 15 oz Can Pumpkin
- 1/2 tsp Salt
- 3 c. flour to start (6-7 total ) enough to knead into a non-sticky soft ball
Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
By Texaschef11
Cut off the lid of the pumpkin and set it aside
- * 1 pumpkin
- * 1/4 cup melted butter
- * Salt
- * Pepper
- * 2 tablespoons olive oil
- * 1 onion, chopped
- * 2 celery ribs, chopped
- * 3 garlic cloves, minced
- * 1 teaspoon celery seed
- * 1 teaspoon fennel seed
- * 1/4 cup chopped fresh parsley, divided
- * 1/4 cup chopped fresh sage, divided
- * Salt and pepper
- * 2 Granny Smith apples, peeled and cubed
- * 2 pounds ground turkey sausage
- * 3/4 cup Sauvignon Blanc wine
- * 1 cup heavy cream
- * 1 (16-ounce) package cornbread stuffing
- * 2 eggs, beaten
- * 1 1/2 cups chicken broth
Pumpkin Pie Creme Brulee
By Texaschef11
Preheat the oven to 300 degrees F
- Pecan and Butter Cracker Crust, recipe follows
- 3 1/2 cups heavy cream, divided
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon powdered ginger
- 1 vanilla bean, seeds scraped and pod reserved
- 8 egg yolks
- 1 cup sugar
- 1/2 cup whole milk
- 2 cups canned pumpkin puree
- Hot water
- 1/4 cup turbinado sugar