Texas Mess Recipes

TEXAS TRASH RECIPE

Texas Trash Recipe image

Provided by insanelygood

Categories Recipes

Time 1h5m

Number Of Ingredients 13

Ingredients

1/2 cup butter, melted
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1 1/4 teaspoons salt
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1 tablespoon Tabasco sauce
1 cup Cheerios Toasted Oat Cereal
2 cups Wheat Chex
2 cups Rice Chex
2 cups Corn Chex
1 cup pretzel crisps
1 cup nuts

Steps:

Preheat the oven to 250 degrees Fahrenheit.
Stir melted butter, celery salt, garlic salt, salt, Worcestershire sauce, cayenne pepper, and Tabasco sauce until well-combined.
Place the Cheerios, Chex mixes, pretzels, and nuts in a baking pan in a single layer. Pour the butter mixture over the dry ingredients. Stir until all pieces are coated.
Bake for 1 hour, stirring every 15 minutes. Let it cool completely and serve. Store in an airtight container.

Nutrition Facts : Calories 372 cal

TEXAS MESS

Texas Mess image

This is a popular make-night-before appetizer. Serve with tortilla chips.

Provided by barkleylloyd

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 8h20m

Yield 20

Number Of Ingredients 11

Ingredients

1 (16 ounce) can refried beans
2 tablespoons taco sauce
salt and ground black pepper to taste
2 avocados - peeled, pitted, and mashed
1 teaspoon lemon juice
½ cup sour cream
½ cup mayonnaise
½ package taco seasoning mix
1 bunch green onions, chopped
2 tomatoes, chopped
2 cups shredded longhorn Colby cheese

Steps:

Mix refried beans, taco sauce, salt, and pepper together in a bowl; spread onto a large platter.
Stir mashed avocado and lemon juice together in a bowl; spread over refried beans layer.
Mix sour cream, mayonnaise, and taco seasoning together in a bowl; spread over avocado layer.
Sprinkle green onions, tomatoes, and Colby cheese, respectively, over sour cream mixture layer. Cover platter with plastic wrap and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 7.9 g, Cholesterol 17.1 mg, Fat 12.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 246.1 mg, Sugar 1 g

ETON MESS

Eton Mess image

This British dessert is traditionally served at Eton College's annual July 4 prize-giving celebration.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 5

Ingredients

1 pound strawberries, hulled and quartered
3 tablespoons granulated sugar
1 cup heavy cream
1/4 cup confectioners' sugar
3 cups coarsely crumbled pink or white meringue cookies (about 4 ounces)

Steps:

Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
Coarsely crush berries using a potato masher. Whisk together cream and confectioners' sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.

TRADITIONAL ETON MESS

Traditional Eton Mess image

This traditional English dessert was served at Eton, a boys school in England.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

3 large egg whites, at room temperature
Pinch of salt
3/4 cup, plus 3 tablespoons sugar
2 1/4 pounds strawberries (hulled and quartered if large), 10 reserved whole for serving
3 tablespoons kirsch
2 1/4 cups heavy cream

Steps:

Heat oven to 200 degrees. Line two baking sheets with parchment; set aside. Beat egg whites with electric mixer on low speed to break up, about 2 minutes. Increase speed to medium high, add salt, and gradually add 1/2 cup sugar. Beat 2 to 4 minutes until soft peaks form. Increase speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time until stiff and glossy, 2 to 4 minutes.
Spoon scant 1/4 cup meringue onto baking sheet; use icing spatula or rubber spatula to spread out to circle roughly three inches in diameter and three quarters of an inch high, making 8 to 10 circles.
Place baking sheets on separate oven racks. Bake 30 minutes; switch upper and lower sheets. Bake another 30 minutes; if meringues are still white, cook 15 minutes more. When beginning to brown, remove. Meringues should be white and dry to the touch. Turn oven off, and leave oven door open about 20 minutes. Put meringues in oven, with door closed, about 1 hour, to dry completely. Meringues may be made 2 to 3 days ahead and kept in an airtight container.
While meringues are baking, place strawberries in large bowl; combine with kirsch and 3 tablespoons sugar. Refrigerate until needed, at least one hour, tossing occasionally.
Whip cream to stiff peaks. Break meringues into 3 to 4 pieces. Arrange layer of meringues in bottom of a glass serving bowl. Spoon a layer of strawberries and juices over the meringues. Top with layer of whipped cream. Continue to layer until all ingredients are used, reversing last two layers so cream follows meringues and strawberries are final layer. Arrange whole strawberries around edge.

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