Texas Appetite

17/12/2025

17/12/2025

🎄🍍 Pineapple Christmas Balls

Ingredients

1 (8 oz) package cream cheese, softened

½ cup crushed pineapple, very well drained

2 cups powdered sugar

1½ cups sweetened shredded coconut

1 teaspoon vanilla extract

½ cup chopped pecans (optional)

For Rolling

Extra shredded coconut

Instructions

1. Mix

In a large bowl, beat cream cheese until smooth.

Mix in powdered sugar and vanilla.

Stir in crushed pineapple, coconut, and pecans until well combined.

2. Chill

Cover and refrigerate 30–45 minutes until firm enough to roll.

3. Roll

Scoop tablespoon-sized portions and roll into balls.

4. Coat

Roll in shredded coconut.

5. Set

Chill another 30 minutes.

(Optional before serving)

Add swirls of whipped cream
Add cherries on top

Storage

Refrigerate in an airtight container up to 5 days

Can be frozen up to 2 months

Tips

Squeeze pineapple in a cheesecloth or paper towels to avoid excess moisture.

For extra flavor, add ½ teaspoon almond extract.

Dip half in white chocolate for an elegant look.

17/12/2025

☕🍪 Mini Hot Cocoa Cookie Cups

Ingredients

Cookie Cups

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar

1 large egg

1 teaspoon vanilla extract

1½ cups all-purpose flour

½ cup cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

Hot Cocoa Filling

1 cup semi-sweet chocolate chips

½ cup heavy cream

Topping

Mini marshmallows

Chocolate drizzle or sprinkles (optional)

Instructions

1. Preheat oven

Preheat to 350°F (175°C).

Grease a mini muffin pan well.

2. Make the cookie dough

Cream butter and both sugars until light and fluffy.

Beat in egg and vanilla.

In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.

Gradually mix dry ingredients into wet until combined.

3. Form cookie cups

Roll dough into 1-inch balls.

Place one ball into each muffin cavity.

4. Bake

Bake 8–10 minutes, until edges are set.

5. Shape cups

Immediately press the center of each cookie with the back of a teaspoon or tart shaper to form a cup.

Let cool in the pan for 10 minutes, then remove.

6. Make filling

Heat heavy cream until just steaming (not boiling).

Pour over chocolate chips, let sit 2 minutes, then stir until smooth.

7. Fill & decorate

Spoon ganache into cooled cookie cups.

Top with mini marshmallows and optional drizzle or sprinkles.

8. Set

Let set at room temperature or refrigerate 15–20 minutes.

Tips

🎄 Add peppermint extract to the ganache for a minty cocoa flavor.

🍫 Use milk chocolate for a sweeter taste.

🔥 Torch marshmallows lightly for a toasted look.

17/12/2025

🍓🍌 Strawberry Banana Pudding

(9×13 Baking Dish)

Ingredients

1 (5.1 oz) box instant vanilla pudding mix

3 cups cold milk

1 (14 oz) can sweetened condensed milk

1 teaspoon vanilla extract

1 (8 oz) container Cool Whip, thawed

3–4 ripe bananas, sliced

2 cups fresh strawberries, sliced

1 box Nilla Wafer cookies

Instructions

1. Prepare the pudding

In a large bowl, whisk pudding mix and cold milk for 2 minutes until thick.

Stir in sweetened condensed milk and vanilla.

Gently fold in Cool Whip until smooth and creamy.

2. Layer the dessert

In a 9×13 baking dish, add a single layer of Nilla Wafers across the bottom.

Top with an even layer of banana slices.

Add a layer of strawberry slices.

Spread a layer of the pudding mixture over the fruit.

3. Repeat layers

Continue layering wafers, bananas, strawberries, and pudding.

Finish with a final layer of pudding on top.

4. Chill

Cover and refrigerate for at least 4–6 hours, preferably overnight, until wafers soften.

5. Serve

Garnish with crushed Nilla Wafers, whipped cream, or fresh fruit if desired.

Tips

Toss banana slices lightly in lemon juice to prevent browning.

For extra strawberry flavor, drizzle a little strawberry glaze or preserves over the fruit layers.

Best served within 24–36 hours for freshest flavor and texture.

10/12/2025

Happy Wednesday ❤️✨️💚

09/12/2025

50 Cent Corndogs all day at Sonic!!

09/12/2025

Me having a bad hair day

08/12/2025

Grinch Dip
Ingredients

1 package Cream Cheese - softened 8 oz
⅓ cup of Milk
1 container Cool Whip 8 oz
1 teaspoon of Vanilla Extract
1 cup powdered sugar
green gel food coloring
Red Candy Hearts
Cookies Oreo's, or Pretzels
Instructions

In a large mixing bowl, add the softened Cream Cheese, Milk, Cool Whip, and Vanilla Extract, and mix until blended, smooth and creamy.
Add the Powdered Sugar and mix until blended.
Add the Green Food Coloring Gel and Mix until the dip is all green.
Spoon the Dip into a serving bowl, and place the Red Grinch Hearts on the top.
Place the bowl on a Board, tray, or plate, and place Cookies, Oreos, or Pretzels for dipping, around the bowl.
Serve and Enjoy!

08/12/2025

They gave me my monetization back any advice on these reels what not to do lol its so confusing especially with the music

08/12/2025

Cream Cheese Stuffed Chicken Breast recipe. Mild, tangy, velvety cheese is mixed with a bevy of fresh herbs and garlic, tucked into a chicken breast, seared, and baked for a quick low-carb, high-protein meal the whole family will love!

Ingredients

4 ounces cream cheese

1 Tablespoon fresh parsley, finely chopped

2 teaspoons fresh thyme, finely chopped

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh oregano, finely chopped

3 cloves garlic, minced

1 ½ pounds boneless skinless chicken breasts

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon paprika

1 Tablespoon olive oil

Instructions
Preheat the oven to 400F.
In a small bowl, combine the cream cheese, parsley, thyme, rosemary, oregano and minced garlic. Mix well.
Lay the chicken breasts on a plate or cutting board and carefully cut in from one side, creating a butterfly cut. Open each chicken breast and spread one half with the cream cheese mixture. Fold the chicken breast closed.
Sprinkle both sides of the stuffed chicken breast with the salt, black pepper and paprika. 5. Heat the oil over medium high heat in an oven safe skillet. Note: if you don’t have an oven safe skillet you can transfer the chicken to a baking dish for the second half of cooking.
Once the oil is hot, add the stuffed chicken to the pan and sear on both sides until golden, about 2-3 minutes per side.
Then place the pan directly in the preheated oven and bake for 30 minutes or until the chicken is cooked through to an internal temperature of 165F.