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Recipes
Coconut Bon Bons
By Texaschef11
In a large bowl, mix all the ingredients except the almond bark well with your hands and form into balls with damp ...
- 2 pounds confectioners sugar
- One 14-ounce can (1 2/3 cups) sweetened flaked coconut
- 2 cups chopped pecans
- 1/2 cup (1 stick) margarine, melted
- 1 package chocolate almond bark, for coating
Banana Cream Pie Cupcakes
By Texaschef11
To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over med...
- For the pastry cream:
- 2 cups half-and-half
- 1/2 cup sugar, divided
- Pinch of salt
- 5 large egg yolks
- 3 tbsp. cornstarch
- 4 tbsp. cold unsalted butter, cut into 4 pieces
- 1 1/2 tsp. vanilla extract
- For the cupcakes:
- 3 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 vanilla bean, split lengthwise
- 16 tbsp. (1 cup) unsalted butter, at room temperature
- 2 cups sugar
- 5 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperature
- 1 tbsp. vanilla extract
- For the whipped cream:
- 1 3/4 cup heavy cream
- 6 tbsp. confectioners’ sugar
- 2 tsp. vanilla extract
- To assemble:
- 60 banana slices (about 3 bananas), plus more for topping if desired
- 1 batch pie dough
- 1 large egg beaten with 1 tbsp. water
- Directions:
Baked Cranberry Dessert Risotto
By Texaschef11
1. Bring water to a boil in a large saucepan
- 8 cups water
- 4 cups Arborio rice
- 6 cups half and half
- 2 cups sugar
- 2 teaspoons nutmeg
- 2 teaspoons orange zest
- 1/4 cup butter
- 4 egg yolks
- 2 cups Ocean Spray® Craisins® Dried Cranberries
- 8 egg whites, room temperature
- 1/4 teaspoon salt
- Powdered sugar
Savory Snacktime Chex Mix
By Texaschef11
1. In large microwavable bowl, mix cereals, pretzels and peanuts
- 2 cups Chex® cereal (any variety)
- 2 cups Cheerios® cereal
- 2 cups pretzels
- 1 cup peanuts
- 1/4 cup butter or margarine, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
Peach Cobbler (Bisquick)
By Texaschef11
1 Heat oven to 400°F
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 6 peaches, peeled, cut into 1/2-inch slices (6 cups)
- 2 tablespoons water
- 2 teaspoons lemon juice
- 1 cup Original Bisquick® mix
- 2 tablespoons sugar
- 1/3 cup milk
- 1 tablespoon butter or margarine, melted
- Sweetened whipped cream, if desired
Caramel Truffles
By Texaschef11
# Line an 8-in. square dish with plastic wrap; set aside
- * 26 caramels
- * 1 cup HERSHEY®’S Milk Chocolate Baking Chips
- * 1/4 cup heavy whipping cream
- * 1-1/3 cups HERSHEY’®S Semi-Sweet Chocolate Chips
- * 1 tablespoon shortening
Pumpkin Tiramisu
By Texaschef11
Make the pumpkin pastry cream Combine the milk, cornstarch, and 2 tablespoons of maple syrup in a 2-quart saucepan ...
- For the pumpkin pastry cream
- ¾ cup whole milk
- 2 tablespoons cornstarch
- 4 tablespoons maple syrup*, divided
- 2 egg yolks
- 1 tablespoon dark brown sugar
- 1 cup pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground clove
- 1/8 teaspoon salt
- For the bourbon zabaglione
- 2 egg yolks
- 2 tablespoons dark brown sugar
- 2 tablespoons maple syrup
- ¼ cup bourbon
- For the spiced maple-bourbon syrup
- 2/3 cup water
- 2 tablespoons maple syrup
- 1 1/8 ” coins ginger
- 2 whole cloves
- ½ stick of cinnamon
- ¼ cup bourbon
- To assemble
- ¼ cup heavy cream
- 8 oz mascarpone, room temperature
- 24 savoiardi (ladyfingers), available at Italian groceries
Margarita Braised Chicken Thighs
By Texaschef11
Preheat oven to 400°. Combine first 3 ingredients in a small baking dish
- 1/2 * 1/2 cup flour (about 2 1/4 ounces)
- 1 * 1 tablespoon paprika
- 2 * 2 teaspoons garlic powder
- 8 * 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
- 1/2 * 1/2 teaspoon salt
- 1 * 1 tablespoon olive oil
- * Cooking spray
- 1 * 1 cup thinly sliced onion (about 1 medium)
- 5 * 5 garlic cloves, minced
- 1/2 * 1/2 cup dried tropical fruit
- 1/2 * 1/2 cup orange juice
- 1/4 * 1/4 cup tequila
- 1 * 1 lime, thinly sliced
Polenta Pecan Apple Cobbler
By Texaschef11
1. For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and ...
- 1/2 * 1/2 cup all-purpose flour
- 1/3 * 1/3 cup quick-cooking polenta mix or yellow cornmeal
- 2 * 2 tablespoons granulated sugar
- 1 * 1 teaspoon baking powder
- 1/8 * 1/8 teaspoon salt
- 3 * 3 tablespoons butter
- 1/2 * 1/2 cup chopped pecans
- 2 * 2 tablespoons brown sugar
- 1/4 * 1/4 teaspoon ground cinnamon
- 8 * 8 cups cubed, cored, peeled cooking apples (8 medium)
- 1/2 * 1/2 cup dried tart red cherries
- 1/3 * 1/3 cup packed brown sugar
- 1 * 1 tablespoon lemon juice
- 1/4 * 1/4 teaspoon ground cinnamon
- 1/4 * 1/4 cup cold water
- 1 * 1 tablespoon cornstarch
- 1/3 * 1/3 cup half-and-half or light cream
- * Half-and-half, or light cream (optional)
Chicken Enchiladas
By Texaschef11
Combine the onion, jalapeno and oil in a large saucepan over medium heat
- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine
- 1 tsp. canola oil
- 3 cloves garlic, minced
- 3 tbsp. chili powder
- 2 tsp. cumin
- 1 tbsp. sugar
- 1 (15 oz.) can tomato sauce
- 1 cup water
- 1 tomato, seeded and chopped
- Salt and pepper
- 1 lb. boneless, skinless chicken breasts
- 1 cup shredded sharp white cheddar cheese, divided
- 1 cup shredded monterey jack cheese, divided
- ½ cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- Cooking spray