Texas Appetite

12/07/2025

Good Morning 💚

12/07/2025

12/07/2025

Apple Pie Monkey Bread

Ingredients
3 cans {7.5 oz/10 count} homestyle Pillsbury biscuits
1 20 oz can sliced apple pie filling
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 tsp nutmeg
2 tablespoons melted butter.
For the glaze:
1 cup powdered sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
4-8 tablespoons milk
Instructions
In a large bowl, pour the apple filling in and use a knife to run through the mixture until the apples are all cut into small bite sized pieces.
Mix the pie filling with the sugars, flour, cinnamon, salt, nutmeg, and butter.
Cut the biscuits into quarters or smaller.
Mix the biscuits into the apple mixture and stir well to coat.
Spray a bundt pan generously with cooking spray and then pour the mixture into the pan.
Bake at 350?F for 40-50 minutes or until the bread is cooked through.
Remove from the oven and while it is still hot invert the pan and remove the monkey bread to prevent sticking.
Make the glaze by mixing the sugar and cinnamon. Add the vanilla and then mix in milk until the glaze reaches the desired consistency.
Drizzle the glaze over the top of the monkey bread.
Serve warm. Enjoy!

12/07/2025

Pistachio Ooey Gooey Butter Cake
pistachio buttercake square being held by a woman's hand
Pistachio ooey gooey butter cake is a delicious dessert that can be served as bars or alongside cherries and ice cream.

Ingredients
15.25-oz yellow cake mix
3 3.4-oz boxes instant pistachio pudding mix, divided
4 eggs, divided
3/4 cup (1 1/2 sticks) butter, melted
8-oz cream cheese, softened to room temperature
1 lb (about 3 3/4 cups) powdered sugar
1/4 teaspoon almond extract
Optional: Cherry pie filling and vanilla ice cream for serving

Instructions
Grease a 9x13" baking dish and preheat oven to 350F.
In a medium mixing bowl, whisk together yellow cake mix and 2 boxes of the pistachio pudding mix. Add in 1 egg and melted butter, stirring to form a stiff batter.
Press the batter into the bottom of the greased pan, creating an even layer on the bottom of the pan.
In a separate large mixing bowl (or in the bowl of a stand mixer), combine cream cheese, remaining 3 eggs, remaining box of pistachio pudding, and powdered sugar. Use an electric mixer to beat well until smooth.
Pour mixture over the pressed batter in the baking dish.
Bake for 35-40 minutes, until the edges are done but the center is still jiggly.
Remove from oven and allow to cool before cutting.

Notes
These bars are pretty rich, so smaller bars are still very satisfying.
You can serve these plain or alongside cherry pie filling and vanilla ice cream.
I have stored these bars both at room temperature and in the refrigerator. If storing tightly covered at room temperature, they should be good for 1-2 days. If storing in the refrigerator, they should be good for 4-6 days.

12/07/2025

Almond Joy Cookies Recipe
These delicious Almond Joy cookies have a chewy center, crispy edge, and loaded with your favorite candy bar flavor. A blend of sweet coconut, semi-sweet chocolate chips, and sliced almonds.

Ingredients
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 cup shredded coconut flakes, sweetened
3/4 cup mini semi-sweet chocolate chips (more if desired)
3/4 cup almonds, sliced
Instructions
Preheat the oven to 350 degrees F. Prepare a baking sheet (or two) with parchment paper or silpat.
In a small bowl whisk together the all-purpose flour, baking soda, and salt. Set aside.
With an electric mixer cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, and vanilla extract and mix until just incorporated.
Gradually add the dry ingredients into the creamed butter and sugar mixture and mix just until combined. Do not overmix.
Stir in the coconut, semi-sweet chocolate chips, and almonds.
Use a 1 1/2 tablespoon cookie scoop to drop rounded spoonfuls of the dough onto the prepared baking sheet about 2 inches apart.
Bake on the center rack for 9-12 minutes. Watch closely, all ovens are not the same and they can brown very quickly.
Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.

11/07/2025

BBQ Ranch Pasta Salad
Ingredients
1 pound pasta, I used cavatappi, cooked until al dente
1 cup Hidden Valley® Honey BBQ Dressing
1/3 cup sour cream
1 can black beans, rinsed and drained
1 cup canned corn, drained
1/2 red bell pepper, diced
1/2 small red onion, finely diced
1 1/2 cups diced cooked chicken
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro
1 cup corn chips
Instructions
Place cooked pasta in a large bowl.
Stir together Hidden Valley® Honey BBQ Dressing and sour cream and pour over pasta. Toss to mix.
Add all remaining ingredients, except corn chips, and stir to combine.
Refrigerate until ready to serve and sprinkle corn chips on top just before serving

10/07/2025

Red velvet

10/07/2025

Good Morning Friends 🧡

09/07/2025

Potsticker Salad (Dumpling Salad)
Upgrade your frozen dumplings any day of the week with this incredibly delicious dumpling / potsticker salad brimming with umami flavor and freshness from juicy tomatoes and crisp refreshing cucumbers.

Ingredients
1 lb frozen gyoza dumplings vegan
1 lb heirloom tomatoes mixed colors
1 English cucumber or 4 Persian cucumbers
5 scallions thinly sliced
1 red chili pepper optional for heat
1/2 cup basil leaves
Dressing
3 Tbsp Tamari low sodium
2 Tbsp balsamic vinegar
2-3 tsp maple syrup
Garnish
1 Tbsp toasted sesame seeds for garnish or crispy fried onions
Garlic chili sauce
Optional Add Ins: thinly sliced cabbage carrot, bean sprouts, edamame.
Instructions
Steam the potstickers / dumplings according with the package instructions. Transfer to a large bowl with a teaspoon of sesame oil to prevent sticking. (Alternatively omit the oil and use a splash of water instead).
1 lb frozen gyoza dumplings
Combine the dressing and pour it over the dumplings. Carefully give them a toss to coat.
3 Tbsp Tamari,2 Tbsp balsamic vinegar,2-3 tsp maple syrup
Cut the tomatoes into wedges and thinly slice the cucumber and scallions. Add them to the bowl with the dumplings together with the chili pepper and combine.
1 lb heirloom tomatoes,1 English cucumber,5 scallions,1 red chili pepper
Tear the basil leaves over the top and sprinkle with the sesame seeds or crispy onions. Serve at room temperature.
1/2 cup basil leaves,1 Tbsp toasted sesame seeds for garnish
Optional to add in more veggies to your liking and serve with garlic chili sauce for extra kick.
Garlic chili sauce,Optional Add Ins: thinly sliced cabbage
Pan Fry Method
Preheat a large skillet over medium heat and add enough vegetable oil to coat the bottom. Spread the dumplings in the pan and cook them for about 5 minutes until heated through.

09/07/2025

Summertime Tortellini Pasta Salad With Vegetables
Tortellini pasta salad with vegetables is a simple pasta salad that's loaded with fresh ingredients. This twist on traditional summer food is a bold, bright, and beautiful additional to any seasonal menu.
Ingredients
1 8-9 oz pkg tortellini, fresh or frozen
1 medium zucchini, thinly sliced
1 large carrot, peeled and diced
1 pint grape tomatoes, halved
5 green/spring onions, thinly sliced
1/4 cup fresh parsley leaves, diced
3/4 cup creamy ranch dressing
2-3 tbsp shredded Parmesan cheese
Instructions
Cook the pasta according to the package directions. Drain, and rinse under cold water until cool to the touch. Transfer to a large mixing bowl.
1 8-9 oz pkg tortellini, fresh or frozen
Add in all the veggies. Stir in the dressing and cheese, gently tossing until everything's evenly combined.
1 medium zucchini, thinly sliced,1 large carrot, peeled and diced,1 pint grape tomatoes, halved,5 green/spring onions, thinly sliced,1/4 cup fresh parsley leaves, diced,3/4 cup creamy ranch dressing,2-3 tbsp shredded Parmesan cheese
Chill for 2 hours, or up to overnight, before serving.
Notes
You can vary the vegetables based on what you like. Diced bell pepper, eggplant or whatever else you have on hand would go well in this salad.
For some zip, you could use salsa ranch or even spicy ranch dressing instead of plain ranch.
Make sure you wash your veggies and parsley well to remove any dirt and grit.

09/07/2025

No-Bake Coconut Pecan Praline Cookies
These no-bake cookies are rich, chewy, and delightfully nutty, combining coconut, pecans, and sweet praline goodness
Ingredients
Ingredients
1.5 cups Shredded Coconut
1 cup Pecans, chopped
0.5 cup Unsalted Butter
1 cup Brown Sugar, packed
0.5 cup Sweetened Condensed Milk
1 teaspoon Vanilla Extract
0.25 teaspoon Salt
0.5 teaspoon Ground Cinnamon (optional)
2 cups Quick Oats
Instructions
Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
In a medium saucepan over medium heat, melt the butter. Add the brown sugar and sweetened condensed milk. Stir continuously until the mixture begins to bubble—this should take about 3 minutes.
Remove the saucepan from the heat. Stir in the vanilla extract, salt, and ground cinnamon (if using), combining thoroughly.
Quickly fold in the shredded coconut and chopped pecans, mixing well until evenly distributed.
Add the quick oats and stir until the mixture is thick and everything is well coated.
Working quickly, drop heaping spoonfuls (about 2 tablespoons each) of the mixture onto the prepared baking sheet. Flatten or shape them slightly with the back of your spoon.
Allow the cookies to cool at room temperature for at least 20 minutes, or place them in the refrigerator for faster setting.
Once firm, enjoy immediately or transfer to an airtight container for storage