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Recipes
Southern Peach Cobbler
By Texaschef11
Preheat the oven to 425 F
- Filling
- 5 pounds fresh peaches, peeled and sliced
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- Topping
- 2 cups all-purpose flour
- 6 tablespoons brown sugar
- 3 tablespoons granulated sugar, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons butter, cut into 1/2" slices
- 2/3 cup sour cream
Bourbon Orange Pecan Pie with Bourbon Cream
By Texaschef11
Butter Crust: 1 1/4 cups all purpose flour 1/2 tablespoon sugar 1/2 teaspoon salt 1/2 cup (1 stick)...
- 1 Butter Pie Crust Dough disk
- 1 cup (packed) golden brown sugar
- 1 cup light corn syrup
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3 large eggs
- 3 tablespoons finely chopped candied orange peel
- 4 tablespoons bourbon
- 1 tablespoon grated orange peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves (about 9 1/2 ounces), toasted
- 1 cup chilled whipping cream
- 2 tablespoons sugar
Spicy Chipotle Hummus
By Texaschef11
Place chickpeas in a medium pot and cover with water by several inches
- 1 1/2 cups dried chick peas, or 1 can rinsed and drained
- 1/2 cup olive oil
- 1/3 cup tahini
- 2 to 3 whole chipotle peppers in adobo, chopped
- 4 cloves garlic, roughly chopped
- juice of half a lemon
- 2 tsp cumin
- salt and pepper to taste
- 1/2 cup water
Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Buttercream
By Texaschef11
Pre-heat the oven to 425 degrees (F)
- For the pumpkin pies you’ll need:
- 1 batch of your favorite pie crust dough (Don’t have a favorite? Use pre-made refrigerated dough, it will work well too.)
- 1 15 oz. can pumpkin pie filling, prepared according to the can’s directions (or you can make your pie filling from scratch, you overachiever, you—either way, you’ll need enough for one pie).
- For the cupcakes you’ll need:
- 1 1/2 sticks unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 1 1/2 c. granulated sugar
- 3 eggs
- 2 t. vanilla
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 1/3 c. whole milk
- 2 1/2 c. flour
- For the buttercream you’ll need:
- 2 sticks unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 2 c. powdered sugar
- 1 c. Hershey’s cinnamon chips (or any cinnamon chips you like)
- splash of whole milk
Red Velvet Marble Cupcakes
By Texaschef11
Preheat oven to 350F. Line a 12 cup muffin tin with paper liners
- 1 1/3 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/4 cup butter, room temperature
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp unsweetened cocoa powder
- 3/4 tsp red food coloring
Sweet Potato Pecan Pancakes
By Texaschef11
1. Prick sweet potato with a fork several times; microwave at HIGH 5 minutes or until tender
- 1 medium sweet potato
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoons pumpkin pie spice
- 2 tablespoons chopped pecans, toasted
- 1 cup fat-free milk
- 2 large eggs
- 1/4 cup packed light brown sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Eggnog Cheesecake
By Texaschef11
1. Preheat oven to 300°. Pour graham cracker crumbs into a 6 1/2-in
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons butter, melted
- 3 pkgs. (8 oz. each) cream cheese, at room temperature
- 1 cup sugar, divided
- 4 large eggs, at room temperature
- 2 tablespoons all-purpose flour
- 1/3 cup brandy
- 2 teaspoons freshly grated nutmeg, divided
- 1 cup whipping cream
Stuffed Pumpkin with Cranberry Raisin Bread Pudding
By Texaschef11
Cut off top of pumpkin, reserving lid with stem
- Lemon Vanilla Sauce:
- * 1 (2 1/2- to 3-pound) pumpkin*
- * 2 tablespoons butter or margarine, melted and divided
- * 2 tablespoons sugar, divided
- * 2 large eggs
- * 1/2 cup sugar
- * 1/2 cup butter or margarine, melted
- * 3/4 cup half-and-half
- * 3/4 cup chopped pecans, toasted
- * 1 (16-ounce) raisin bread loaf, cut into 1-inch cubes
- * 1/2 cup fresh cranberries
- * 1 vanilla bean, split
- * 1 cup water
- * 1/2 cup sugar
- * 2 tablespoons cornstarch
- * 1/8 teaspoon salt
- * 1 tablespoon butter or margarine
- * 2 tablespoons grated lemon rind
- * 1/3 cup fresh lemon juice
- Preparation
- Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
- Stir in butter and remaining ingredients, and cook until thoroughly heated. Remove vanilla bean.
- Bread Pudding:
Creamy Key Lime Bars
By Texaschef11
Preheat oven to 350 For the crust In a medium bowl, cream together butter and sugar
- Crust
- 4 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1 cup flour
- 1/8 teaspoon salt
- Filling
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 1 can sweetened condensed milk
- 1 egg, lightly beaten
- Grated zest of 2 key limes
- 1/2 cup key lime juice
Chipotle Sloppy Joes
By Texaschef11
1. Heat a small nonstick skillet over medium-high heat
- * Cooking spray
- 2 1/2 * 2 1/2 cups presliced Vidalia or other sweet onion
- 1 * 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 * 1 pound ground sirloin
- 1/2 * 1/2 cup prechopped green bell pepper
- 2 * 2 tablespoons tomato paste
- 1 * 1 teaspoon kosher salt
- 1/2 * 1/2 teaspoon ground cumin
- 1 * 1 (8-ounce) can no-salt-added tomato sauce
- 5 * 5 (1 1/2-ounce) hamburger buns, toasted