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Texas Appetite i’m Shaunda — I find joy in the little things, like filling pages with color, filling kitchens with flavor, and filling my days with the sound of classic rock.

I love Mexican food, good company, and keeping life creative, spicy, and full of heart.” 🎨🌮🎶

19/11/2025

Good afternoon 💜

18/11/2025

Good Morning..Happy Taco Tuesday 🌮 💗

Cool Whip Candy RecipeCreamy, dreamy homemade chocolate bars made with Cool Whip and melted milk chocolate — smooth, ric...
18/11/2025

Cool Whip Candy Recipe
Creamy, dreamy homemade chocolate bars made with Cool Whip and melted milk chocolate — smooth, rich, and freezer-friendly!

Ingredients

8 oz Cool Whip thawed
24 oz milk chocolate chips divided (about 6 cups)
1½ tbsp vegetable shortening
Parchment paper
Instructions

Line an 8-inch pan with parchment, leaving overhang.
Melt 14 oz (3½ cups) chocolate chips in 30-sec microwave intervals until smooth.
Gently fold in Cool Whip until fully combined.
Spread mixture in pan and freeze 1 hour until firm.
Lift out and cut into 32 bars (cut into 16 squares, then diagonally).
Freeze bars 2 hours until solid.
Melt remaining 10 oz (2½ cups) chocolate chips with shortening.
Dip each bar, tap off excess, and place on parchment.
Freeze 2 more hours until coating hardens.
Store in fridge up to 5 days or freeze up to 1 month.

Peppermint Cream Cheese DipGive your holiday dessert table a festive look with this Peppermint Cream Cheese Dip. This ea...
18/11/2025

Peppermint Cream Cheese Dip
Give your holiday dessert table a festive look with this Peppermint Cream Cheese Dip. This easy to make, 5-minute candy cane dip is delicious with chocolate graham crackers.

Ingredients
7 ounces marshmallow fluff
8 ounces cream cheese (softened)
1 teaspoon peppermint extract
1/3 cup crushed candy canes
red or pink food coloring (optional, but gives it a festive color)

Instructions
If you are starting with full size candy canes, put them into a Ziploc bag and crush them into small pieces using a rolling pin.
In a medium sized bowl, use a hand mixer on low speed to mix together the marshmallow fluff, cream cheese, peppermint extract and a few drops of food coloring. Mix the ingredients until well combined.
Fold in the crushed candy canes.
Scoop the dip into a cute bowl and top with some extra candy canes.
Serve with chocolate graham crackers, grasshopper cookies, chocolate covered pretzels, white chocolate covered pretzels or pretzel sticks.
Refrigerate any leftovers.

Mint Chocolate Cheesecake Cookie DipMint Chocolate Cheesecake Cookie Dip is cream cheese based with chocolate and mint. ...
18/11/2025

Mint Chocolate Cheesecake Cookie Dip
Mint Chocolate Cheesecake Cookie Dip is cream cheese based with chocolate and mint. It's a great cracker and fruit dip.

Ingredients
8 ounces cream cheese softened
1/2 cup unsalted butter softened
3/4 cup powdered sugar
1 tsp mint extract
1 cup semisweet chocolate chips
2-3 drops green food coloring

Instructions
Beat cream cheese and butter together in a bowl, until smooth.
Add powdered sugar, mint extract and food colouring - mix well.
Stir in chocolate chips
Store in an airtight container in the fridge for up to 5 days.
Notes
Place the dessert dip in an airtight container or cover tightly with plastic wrap. Store in the refrigerator for up to 5 days.

Pistachio CookiesIngredients:- 1/2 cup unsalted butter, softened- 3/4 cup granulated sugar- 1 teaspoon clear vanilla ext...
18/11/2025

Pistachio Cookies

Ingredients:

- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon clear vanilla extract
- 1 egg
- 1 box (3.4 oz) instant pistachio pudding mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 cup white chocolate chips

Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg and clear vanilla extract until well combined.
4. Add the instant pistachio pudding mix, baking soda, and salt to the wet ingredients and mix thoroughly.
5. Gradually add the all-purpose flour, mixing until just combined.
6. Fold in the white chocolate chips evenly throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 150 kcal per cookie | Servings: 24 cookies

Tips:
Chill the dough for 30 minutes before baking to prevent spreading and to enhance flavor.
Use a cookie scoop to ensure evenly sized cookies for uniform baking.

17/11/2025

Good Morning

🥟 Chicken Alfredo Calzones Ingredients (makes 4 calzones)For the dough:1 lb pizza dough (store-bought or homemade)For th...
17/11/2025

🥟 Chicken Alfredo Calzones

Ingredients (makes 4 calzones)

For the dough:

1 lb pizza dough (store-bought or homemade)

For the filling:

2 cups cooked chicken, shredded or diced

1 cup Alfredo sauce (store-bought or homemade)

1½ cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

Optional: sautéed mushrooms, spinach, or onions

Salt & pepper to taste

½ tsp garlic powder

For brushing:

1 egg, beaten (for egg wash)

1 tsp garlic butter (optional, for after baking)

🔥 Instructions

1. Prep dough

1. Preheat oven to 425°F (220°C).

2. Roll pizza dough into 4 equal portions.

3. On a lightly floured surface, roll each portion into a 6–8 inch circle.

2. Make filling

1. In a bowl, combine:

cooked chicken

Alfredo sauce

mozzarella and Parmesan

garlic powder, salt, and pepper

optional veggies

2. Mix until well coated.

3. Assemble calzones

1. Spoon filling onto half of each dough circle, leaving about ½-inch border.

2. Fold dough over to create a half-moon shape.

3. Press edges with a fork to seal.

4. Cut 1–2 small slits on top for steam to escape.

4. Bake

1. Place calzones on a parchment-lined baking sheet.

2. Brush tops with beaten egg.

3. Bake 15–18 minutes, until golden brown.

5. Serve

Optional: brush with garlic butter and sprinkle with extra Parmesan.

Serve with extra Alfredo sauce or marinara for dipping.

✨ Tips & Variations

Extra cheesy: add ricotta inside with mozzarella.

Spicy version: add red pepper flakes or Cajun seasoning to the filling.

Vegetarian: swap chicken with roasted veggies (broccoli, spinach, mushrooms).

🥧 Peanut Butter Chess Pie Ingredients Crust:1 pre-made pie crust (or homemade 9-inch)Filling:1 cup granulated sugar3 tbs...
17/11/2025

🥧 Peanut Butter Chess Pie

Ingredients

Crust:

1 pre-made pie crust (or homemade 9-inch)

Filling:

1 cup granulated sugar

3 tbsp all-purpose flour

¼ tsp salt

½ cup unsalted butter, melted

½ cup creamy peanut butter

3 large eggs

2 tsp vanilla extract

½ cup milk (whole or 2%)

Optional Topping:

Whipped cream

Chopped peanuts

Drizzle of chocolate or caramel

🔥 Instructions

1. Prep crust

1. Preheat oven to 350°F (175°C).

2. Place pie crust in a 9-inch pie pan. Prick bottom lightly with a fork.

3. Optional: pre-bake 5 minutes for a firmer crust.

2. Make filling

1. In a medium bowl, whisk sugar, flour, and salt.

2. Add melted butter and peanut butter — whisk until smooth.

3. Beat in eggs one at a time.

4. Stir in milk and vanilla until fully combined.

3. Bake

1. Pour filling into the prepared pie crust.

2. Bake 45–50 minutes, until the center is set but slightly jiggly.

3. Cool completely at room temperature, then refrigerate at least 2 hours before serving.

4. Serve

Top with whipped cream, chopped peanuts, or drizzle chocolate/caramel for extra indulgence.

✨ Tips

Peanut butter flavor: use a creamy, high-quality peanut butter for best texture.

Avoid cracking: don’t overbake; the pie should be slightly wobbly in the center when done.

Make-ahead: pie tastes best chilled overnight.

Chocolate Banana Cream PieIngredientsCrust:1 ½ cups graham cracker crumbs (or chocolate cookie crumbs)⅓ cup melted butte...
17/11/2025

Chocolate Banana Cream Pie

Ingredients

Crust:

1 ½ cups graham cracker crumbs (or chocolate cookie crumbs)

⅓ cup melted butter

2 tbsp sugar

Chocolate Filling:

1 cup whole milk

1 cup heavy cream

½ cup sugar

¼ cup cornstarch

¼ tsp salt

4 large egg yolks

6 oz semi-sweet chocolate, chopped

2 tbsp butter

1 tsp vanilla extract

Bananas:

2–3 ripe bananas, sliced

Topping:

1 cup heavy cream

2 tbsp powdered sugar

½ tsp vanilla extract

Optional: chocolate shavings or cocoa powder for garnish

🔥 Instructions

1. Make the crust

1. Preheat oven to 350°F (175°C).

2. Mix graham cracker crumbs, sugar, and melted butter.

3. Press into a 9-inch pie pan.

4. Bake 8–10 minutes, then cool completely.

2. Make the chocolate filling

1. In a saucepan, whisk together milk, heavy cream, sugar, cornstarch, and salt over medium heat.

2. Bring to a simmer until thickened, stirring constantly.

3. Temper the egg yolks: whisk a little of the hot milk mixture into yolks, then return to saucepan. Stir and cook 1–2 minutes until very thick.

4. Remove from heat. Add chopped chocolate, butter, and vanilla. Stir until smooth.

5. Let cool slightly.

3. Assemble the pie

1. Layer banana slices on the cooled crust.

2. Pour chocolate filling over the bananas. Smooth top.

3. Chill in the fridge for at least 4 hours, preferably overnight.

4. Make the whipped cream topping

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Spread or pipe over chilled pie.

3. Garnish with chocolate shavings, cocoa powder, or extra banana slices.

✨ Tips & Variations

Chocolate crust: use chocolate cookie crumbs for a richer chocolate base.

Layered: alternate bananas + chocolate filling for extra layers.

Bananas last: slice bananas right before assembling to avoid browning.

16/11/2025

Good Morning
Happy Sunday 💗

Creamy Parmesan Spinach Orzo with Chicken MeatballsElevate your weeknight dinner with this one-pan meal! This simple cre...
15/11/2025

Creamy Parmesan Spinach Orzo with Chicken Meatballs
Elevate your weeknight dinner with this one-pan meal! This simple creamy orzo pasta with parmesan and spinach, topped with flavor packed chicken meatballs comes together in just 30 minutes.



Chicken Meatballs
1 lb ground chicken
1 egg
½ cup panko bread crumbs
⅓ cup shredded parmesan
¼ cup minced onion
3 tbsp mined parsley
1 tbsp lemon zest
½ tbsp salt
⅓ tbsp cracked black pepper
2 tsp onion powder
1 tsp garlic powder
Creamy Parmesan Spinach Orzo
3 tbsp olive oil
½ cup white onion finely diced
2 cloves garlic minced
1 cup dried orzo pasta
3 cup chicken or vegetable broth or water
2 cups torn baby spinach
½ cup heavy cream
1 lemon zest and juice
½ cup grated or shredded parmesan cheese
salt and pepper to taste
Method

Chicken Meatballs
In a large mixing bowl, combine all of the chicken meatball ingredients. Mix by hand to combine.
Using a small ice cream scoop or tablespoon, form golf ball sized meatballs. This recipe should yield 14-18 meatballs depending on the size
In a large cast iron skillet with a touch of olive oil over medium high heat, sear the meatballs for 3-4 minutes on each side, or until golden brown on the outside. *They will not be fully cooked at this point.
Remove from pan and set aside.
Creamy Parmesan Spinach Orzo
In the same pan the meatballs were cooked in, add in olive oil, onions, and garlic. Sauté for 1-2 minutes or until fragrant.
Add in orzo pasta and toast for 1 minute or until fully coated with oil.
Pour in broth and bring to a simmer. After about 5 minutes, when the orzo is not yet fully cooked, fold in torn spinach, and nestle the chicken meatballs back into the pan
Let the pasta simmer for 5-7 more minutes or until the pasta is just about cooked and most of the liquid has been absorbed. Pour in heavy cream, and add in lemon zest and juice, parmesan and salt and pepper to taste
Cook another 3-4 minutes until the liquid is once again mostly absorbed.
Top pan with extra grated parmesan and roughly chopped parsley and serve immediately.

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