Texas Torte Recipes

Steps:

• Stir together first 4 ingredients; stir in chilies and cheeses. Spoon mixture into a lightly greased 11 x 17 inch baking dish.
• Bake at 350 degrees for 45 minutes or until set. Cool and cut into squares.

Steps:

• 1. Stir together first 4 ingredients; stir in chilies and cheeses.
• 2. Spoon mixture into a lightly greased 11 x 17 inch baking dish.
• 3. Bake at 350 degrees F. for 45 minutes or until set. Cool and cut into squares.

Steps:

• Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.

Steps:

• In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.

Steps:

• Preheat oven to 350°.
• Coat t 13 x 9 inch ovenproof glass baking dish with nonstick cooking spray; set aside.
• Whisk eggs with flour, oregano, salt, thyme, and cayenne until frothy in a large bowl, then whisk in milk.
• Fold in chilies and both cheeses, stirring until combined.
• Pour into baking dish, slide onto middle oven shelf, and bake, uncovered, 30-35 minutes, just until lightly golden and set.
• Cool 5 minutes in pan, then cut into bite-size pieces.
• Arrange on warm platter and serve with drinks.