Friends of The Texas Chef

Friends is a word that means a lot to me. “The Friends of the Texas Chef” is just for you and it is my way of saying thank you for your friendship and support. I wanted a page that was dedicated to all of you. You can post your own recipes and pictures, tell of events in your world or just tell a story or two. All you have to do be part of the page is make your submissions to infoatthetexaschef@gmail.com. If you submit a recipe a picture to go along with it would be great. If you are submitting something about an event in your area, please make sure to have all the pertinent information like location, date, time, etc.

So come on in the water ain’t deep and get in on the fun. I look forward to hearing from you and seeing your culinary masterpieces.

Brandy McDaniel sent in this recipe – thank you, Brandy!

Peanut Butter or Cookie Butter Pie

1 cup peanut butter, nutella, or cookie butter
1 8 oz block cream cheese
1/2 cup sugar.
2 teaspoons vanilla
8 oz of whipped cream or one 8 oz tub of cool whip

Beat all ingredients together until smooth and well mixed. Pour into your precooked graham cracker crust or into serving bowls and chill for at least 3 hours. Serve with whipped cream.

Brandy McDaniel also sent this recipe – thank you, Brandy!

Chocolate Dream Pie

8 oz cream cheese
1 1/2 teaspoons vanilla
1/2 cup plus 1 tablespoon cocoa
1/4 cup milk
1 tub cool whip or 8 oz whipped cream.

Beat all ingredients together until smooth and well mixed. Pour into your precooked graham cracker crust or into serving bowls and chill for at least 3 hours. Serve with whipped cream.

Another recipe from Brandy McDaniel!

Buttermilk Pie

3 cups sugar
6 Tbs flour
6 eggs
1 cup buttermilk
2 sticks of butter, melted
2 tsp vanilla extract
2 unbaked pie shells

Preheat oven to 400°F. Combine all ingredients in large bowl. Mix well. Pour into 2 unbaked pie shells. Bake 10 minutes at 400°F. Reduce heat to 350°F and bake for 45 minutes. Makes 2 pies.

This is a recipe from our friend Joe Hawthorne

Strawberry Banana Pudding

6-8 bananas (slice half, mash half)
8 oz fresh strawberries (sliced)
1 box vanilla wafers (2/3 whole, 1/3 crumbled)
2 sm. box Cook & Serve Vanilla Pudding
1 lg tub Cool Whip topping
3 cups Carnation canned milk (2 cans)
2 tbs vanilla extract
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
1 tbs brown sugar
4 tbs butter (melted)

In a saucepan, combine pudding mix and canned milk. Turn on low heat and
bring to boil, stirring constantly. (you want thick but runny consistency; add milk if needed) Turn off heat and stir in cinnamon, nutmeg, salt, 1T brown sugar, butter and vanilla. Combine well.

In large glass bowl, cover bottom with wafers. Next, layer with banana slices; sprinkle with br. sugar; layer of strawberry slices. Spoon on layer of pudding; then layer on 1/3 of the mashed bananas. Layer on Cool Whip topping then sprinkle with crumbled cookies. Repeat layers two more times then stand whole cookies around perimeter of bowl. Cover top with banana and strawberry slices. Lightly sprinkle with crumbled cookies.

Refrigerate 5 hours to overnight. Serve and enjoy.

Another recipe from our friend Joe Hawthorne

Dirty Shrimp & Beer

2 lbs peeled and deveined shrimp
4 tbsp coconut oil
2 tsp minced garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp Cayenne pepper
1/2 tsp crushed red pepper flakes
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 c beer (don’t waste the other 8 oz!)

Saute garlic and herbs in coconut oil until garlic is slightly browned. Add shrimp stirring constantly until shrimp are pink and done. Pour in beer and simmer a few minutes to reduce. Serve & enjoy.

Tammie Coltstron sent in in this recipe to share with all y’all.

Texas Pecan Praline Cheesecake

1 cup graham cracker crumbs
1⁄2 cup butter, melted
1⁄4 cup sugar
24 ounces cream cheese, softened
1 1⁄4 cups brown sugar
2 tablespoons flour
3 eggs
1 1⁄2 teaspoons vanilla
1⁄2 cup pecans, chopped

Preheat oven to 350 degrees. Combine first three ingredients. Press into springform pan. Bake 10 minutes. Remove and reduce oven to 300 degrees.  Beat cream cheese and brown sugar. Add flour. Add eggs one at a time. Add vanilla. Pour into crust. Top with pecans.  Bake for 45 minutes. Turn off oven and leave cake in for 30 more minutes. Refrigerate at least two hours.

More Friends of  The Texas Chef

Throughout my travels, I have had the opportunity to meet some pretty great people and I have also had the chance to see some pretty cool things. These are links to websites of some of the people and places that I have visited. If you would like to have your website featured here, make your submission to infoatthetexaschef@gmail.com.

Fort Worth Stockyards – Ft. Worth, TX

M.L. Leddy’s – Ft. Worth, TX

Little Red Barn Steakhouse – San Antonio, TX