Texas Appetite

18/09/2025

This is in fort worth oh how neat a atm that serves tacos

55.2K likes, 704 comments. “ATM TACO MACHINE, would you try it?”

18/09/2025

16/09/2025

16/09/2025

These are great on hamburgers
Bread and Butter Jalapenos-Refrigerator Pickles
1 1/2 C sliced jalapenos, 1/4" thick-I cut the membrane and most of the seeds out
1/4 C onion, sliced
1/2 C sugar
1/4 C vinegar-or apple cider vinegar
1/2 tsp celery seed
3/4 tsp salt
Mix everything and let sit on counter until it makes enough liquid to cover the peppers (a couple hours). Give it a stir or shake every once in a while.
Store covered in the fridge, the flavor is best after a couple days.
Note : use the jalapeno knife to clean them!

16/09/2025

Cheddar Sour Cream Macaroni Salad Made with ziti pasta, a sour cream and mayonnaise combo with fresh veggies, and seasonings like celery seed and celery salt. Chunks of your favorite cheddar throughout.

Ingredients
1 lb. box of Ziti Pasta
1.5 cups of Mayonnaise
1/4 cup of Sour Cream
1 Red Bell Pepper
1 medium sized Red Onion
1 bunch of fresh Parsley *optional
1 large Carrot
2 stems of Celery
2 teaspoons of Celery Salt *or to taste
2 teaspoons of Celery Seed *or to taste
2 tablespoons of diced Pimientos with the liquid
1 lb. block of your favorite Cheddar Cheese
2 teaspoons of White Sugar
Instructions
Boil your pasta according to package directions, I cook it to al dente as it will soften in the salad dressing. Rinse well with cold water and drain.
VERY finely dice the onion, bell pepper, and celery, add to a large bowl. Sprinkle with the celery salt and celery seed and toss to coat. Add the diced pimientos. You can add as many or as few as you like, make sure to add some of the liquid from the jar.
Grate the carrot and then run the knife through the grated carrot to make the bits even smaller. Add to the bowl with the vegetables.
In a bowl whisk the sour cream, mayonnaise, and the white sugar. I use the Mexican Crema instead of regular sour cream, you can use either. If you like, add a pinch of celery seed and celery salt to this.
Mince the fresh parsley if using and add to the bowl of vegetables and toss to coat.
Let this all sit for about 15 minutes.
Toss the vegetables with the mayo/sour cream mix, then add the cooked pasta and toss to coat. Taste and add more celery salt if needed.
Dice the cheese VERY small and fold into the salad.
Can be served immediately but it is better if you cover it and put in the fridge for 4 to 6 hours or even overnight.

16/09/2025

Meatball & Mashed Potato Bake

A comforting and hearty dish featuring savory meatballs and creamy mashed potatoes, perfect for family dinners.

Ingredients

1 lb Frozen or homemade meatballs, cooked
4 cups Mashed potatoes, fresh or leftover
1 cup Brown gravy, homemade or store-bought
1 cup Shredded mozzarella or cheddar cheese
Salt and pepper, to taste
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Place the cooked meatballs evenly in the baking dish and pour brown gravy over them.
Spread the mashed potatoes over the meatballs and gravy, smoothing it out.
Sprinkle shredded cheese on top.
Bake for 25-30 minutes until the top is golden brown and bubbly.
Notes
You can customize this recipe by adding your favorite vegetables or using different meat options.

16/09/2025

Pumpkin Pie Twists That Will Make Your Fall Cozy and Sweet
Pumpkin Pie Twists are a delightful fall treat that combines flaky pastry with spiced pumpkin filling.

Servings: 12
Ingredients


For the Pastry
1 sheet Puff Pastry Use pre-rolled for convenience
For the Pumpkin Filling
1 cup Canned Pumpkin Puree The star of the show
1/2 cup Granulated Sugar Sweetens the filling
1/4 cup Brown Sugar Adds moisture and richness
1 teaspoon Cinnamon Infuses warmth
1/4 teaspoon Nutmeg Deepens flavor
1/2 teaspoon Ginger Adds brightness
1/4 teaspoon Ground Cloves Adds warmth
For Assembly
1 egg Egg (beaten) Used for brushing
powdered sugar Powdered Sugar Optional sweet topping


Step-by-Step Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Roll out your thawed puff pastry until it reaches about 1/8 inch thick.
In a mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves.
Spread the pumpkin filling evenly over the puff pastry, leaving a 1-inch border around the edges.
Fold the puff pastry over the filling, pressing to seal the edges.
Slice the folded pastry into 1-inch strips and twist each strip into spirals.
Place the twisted pastries on the prepared baking sheet, leaving space between each one.
Brush the tops of each twist with the beaten egg.
Bake in your preheated oven for 18-20 minutes, or until golden brown.
Remove from the oven, let cool slightly, and dust with powdered sugar if desired.

Notes
Store leftover twists in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months.

16/09/2025

Apple Butter Pumpkin Pie
This Apple Butter Pumpkin Pie has a delicious new twist on your traditional pumpkin pie!

Ingredients
1 c. crock pot apple butter*
1 c. fresh or canned pumpkin
1/2 c. packed brown sugar
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/8 tsp. ground ginger
3 eggs
3/4 c. evaporated milk I just used whole milk
1 unbaked 9-inch pie shell
Instructions
Preheat oven to 425°F.

Place unbaked pie shell on a foil-lined baking sheet and set aside.

Mix together apple butter, pumpkin, sugar, salt, cinnamon, and ginger in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell.

Bake for about 45 minutes – an hour or until set. If the crust begins to burn, place a sheet of tin foil over the pie.

16/09/2025

Good Morning 💜💫

15/09/2025

Happy Monday 💛

15/09/2025

Layered Pumpkin Pie
The pumpkin pie with sour cream topping takes the classic pie and makes it even better. The condensed milk pumpkin pie filling takes just a few ingredients and is perfectly smooth and creamy. The creamy topping means you don't have to remember to make whipped cream as well. It is the perfect combination of flavors and the layers make it look extra tasty.

Ingredients
1 9-inch deep dish pie crust
Condensed Milk Pumpkin Pie Filling
15 oz pumpkin puree
14 oz sweetened condensed milk
2 large eggs
1½ teaspoons pumpkin pie spice
½ teaspoon salt
Sour Cream Topping
1½ cups sour cream
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
Makes:
9inch
round
Instructions
Prepare your pie dough and place it in a 9" deep dish pie plate. Chill until ready to bake.
Preheat oven to 425°F.
In mixing bowl, lightly beat eggs. Add pumpkin, sweetened condensed milk, pumpkin pie spice and salt. Mix until combined.
Pour the pumpkin mixture into your prepared pie crust and bake on the bottom rack at 425°F for 15 minutes.
Reduce heat to 350℉ and bake for 30 more minutes. Watch the crust and cover the edges if necessary.
Stir together the sour cream, sugar, and vanilla. Gently spread over the pumpkin pie.
Bake for 10 more minutes. Make sure to tent the edges with foil or use a pie shield if the crust is getting dark.
Cool at room temperature for 2 hours and then chill until ready to slice and serve.
Store in the refrigerator wrapped loosely in plastic wrap for up to 3-4 days or freeze for up to 2 months.
Notes
Make sure to use pure pumpkin puree, not pumpkin pie filling. The cans of filling have additional ingredients mixed in already.
Keep leftover pie in the refrigerator. Cover the pan with plastic wrap to keep the filling from drying out in the dry fridge air.