Blond Texas Sheet Cake

Yup Another one :)

Here's a spin on the beloved chocolate Texas Sheet Cake. To serve as large triangles, cut cake into 5- x 5-inch squares, and then cut squares corner to corner.

1 (18.25-oz.) package white cake mix
1 cup buttermilk
1/3 cup butter, melted 
4 egg whites 
1/4 teaspoon almond extract

Caramel-Pecan Frosting (recipe follows)

Beat together first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan.

Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours.

Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.

Caramel-Pecan Frosting:

Yield: Makes 3 cups
Cook Time: 10 Minutes
Prep Time: 10 Minutes
Bake: 6 Minutes

1 cup chopped pecans
1/2 cup butter 
1 cup light brown sugar
1/3 cup buttermilk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Place chopped pecans in a single layer in a shallow pan.

Bake at 350° for 6 minutes or until lightly toasted.

Bring butter and brown sugar to a boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat, and slowly whisk in buttermilk.

Return mixture to heat, and bring to a boil. Pour into bowl of a heavy-duty electric stand mixer. Gradually add powdered sugar and vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute). Stir in pecans. Use immediately.

Candied Jalapenos (aka: Cowboy Candy)

 

Gotta Love Those Texas Recipes  :)

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Directions:

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don't toss it out!

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow to mellow for at least two weeks, but preferably a month before eating. Or don't. I won't tell!

Notes:
I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me.

There aren't words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You'll need more and more!

Copykat recipe forKFC Original Recipe Chicken

 

I got this off of Facebook, Looked so good, I had to share ..

 Ms. Bizkit

 

Warning....I am just sharing! Save to you wall ASAP as I will never post again.
KFC Original Recipe Chicken ...... HMMMMMM

11 Herbs and spices...... Enjoy.
Disc...losure: Add Catchup...This makes it my recipe' KFC = Kool Freaken Chicken

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt

Directions:

1
Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Sinfully Sweet Texas Brisket

The Name Says It All  :)

1 beef brisket (10+ pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
2 tablespoons coarse salt (kosher or sea)
1 tablespoon chili powder
1 tablespoon white sugar
1 tablespoon brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground comino (cumin)

Remove brisket from packaging, rinse with cold water and pat dry. 

Combine the dry ingredients in a bowl. 

Sprinkle half the dry ingredients over one side of the brisket, then rub it into the meat by hand to spread evenly, including the sides and edges. 

Gently flip the brisket over and use the rest of the dry rub on the other side the same way. 

If you have the time, wrap the brisket in plastic wrap and refrigerate for 2-4 hours to cure in the rub – overnight is better (curing is optional, it will still be flavorful if you cook immediately).

Light only one side of the gas grill and set it to low heat. 

Soak wood chips (mesquite, hickory, or pecan) in water for 30 minutes, then drain and place in small foil pan (or other heat-tolerant metal container) and set on the grill directly over the side that is lit.

Place the brisket FAT SIDE UP in a large foil pan, or large roasting pan lined with two layers of foil, and place it on the grill on the side away from the direct flame heat. 

If you use a foil pan it's still a good idea to line it with two layers of foil to ensure you don't get any punctures, rips, or creases that the drippings can leak out of. 

Make sure the thicker side of the brisket is closer to the flames than the thinner side, that way it will cook more evenly. 

DO NOT cover the brisket with foil at any time during the grilling process. 

Now, close the grill and leave it alone for 2 hours (DO NOT OPEN GRILL DURING THIS TIME). 

After two hours, use a turkey baster to baste the brisket with the juices that accumulate in the roasting pan. 

Baste every 45 minutes or so after that. 

After three hours of total cooking time replace the wood chips with a freshly soaked batch. 

Let the brisket cook with the grill closed (except when basting) for a total of 6 hours from the time you put it on the grill. 

Remember, the brisket should not be lifted, turned, or punctured/pierced during the cooking process.

Remove from the grill, cover the brisket with foil tightly sealed to the pan, and let the brisket sit for 45-60 minutes, during which time it will re-absorb a lot of the juices and also undergo tenderization. This resting period is very important for juicy, tender brisket.

Cut brisket across the grain into thin slices. 

Garnish, if desired.