ULTIMATE TEXAS TRASH DIP RECIPE Baking Beauty

Slow Cooker Texas Trash Bean Dip The Magical Slow Cooker

Fill a saucepan 1/4 of the way with water. Set a frying pan on top of the saucepan. Place the white chocolate in the frying pan. Turn the burner to medium-high heat. Stirring constantly, melt the chocolate until smooth. Pour the melted chocolate over the cereal mixture and toss to thoroughly combine.

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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.

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Preheat oven to 350ºF. Mix together chocolate chips, caramel, graham crackers, coconut, pecans, and pretzels in a large bowl. (The bowl needs to hold at least 10 cups.) Add melted butter and sweetened condensed milk.

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Preheat oven to 350 F. Add the pretzels, graham crackers, coconut, pecans, chocolate chips, and caramel truffles in a large bowl. Mix to combine. Pour in the melted butter and condensed milk. Stir until the dry ingredients are coated and well combined. Pour the filling into the pie shell. Bake for 40 minutes.

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Preheat the oven to 350 degrees. Spray a 13×9-inch dish with cooking spray, then line it with parchment paper. Sift 2 cups of flour, 1 3/4 cups of sugar, 1 teaspoon of baking soda, and 1 teaspoon of kosher salt in a larger mixing bowl. Set aside. Whisk 1/2 cup of buttermilk, 2 large eggs, and 1 1/2 teaspoons of pure vanilla extract in a bowl.

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Step 2. Mix ingredients: Add all the filling ingredients to a large bowl and stir until everything is well combined. It might look a little messy, but that is completely normal! Step 3. Fill and bake: Add this filling to the premade pie shell, and level the filling to make even on top.

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Step 1: Combine all filling ingredients. Ericka Sanchez for Taste of Home. Stir together chocolate chips, caramel (or butterscotch) chips, pretzels, graham crackers, coconut and sweetened condensed milk in a large bowl.

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Combine all filling ingredients (chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, butter, and sweetened condensed milk) in a large bowl until well blended. Pour the entire filling into the frozen pie crust, and bake for 40-45 minutes or until the pie is set and the top is golden brown.

Loaded Texas Trash Dip Recipe The Recipe Critic

Preheat the oven to 350°F. Crush the pretzels until they're smaller pieces, and dump them into a medium mixing bowl. Add all the remaining filling ingredients: chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits. Next, add the sweetened condensed milk and the melted butter. Mix well.

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Use a pair of scissors or a sharp knife to trim the excess dough (if needed), leaving about a 1/2-inch overhang. Fold the overhanging dough underneath itself to build up the crust and crimp as desired. Prick the bottom and sides of the crust all over with a fork. Freeze for 10 minutes until firm.

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Prepare single crust pastry. In a large bowl stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender cut in 1/4 cup shortening and 2 tablespoons butter until pea size. Sprinkle 1/4 to 1/3 cup ice water, 1 tablespoon at a time, over part of the flour mixture; gently toss with a fork.

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Instructions. Preheat your oven to 350°F (175°C). Roll the pie crust out slightly and place in a pie dish, decorating the edges as desired. Place parchment paper over the crust and fill the paper with dry beans or pie weights. Bake for 10 to 15 minutes or until beginning to brown slightly.

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Preheat oven to 250. Mix the first 7 ingredients in a cup with a spout. Mix all dry ingredients in a baking pan. Pour the butter and seasonings over the dry mix, stirring until each piece is coated. Bake for 1 hour, stirring every 15 minutes. Cool.

Sweet And Salty Texas Trash Pie Recipe

Step 2: Beat together all ingredients for the cake in a stand mixer. Cake mix, milk, eggs, mint extract, oil, and chocolate chips. Step 4: Pour the cake batter into the 9×13 pan and bake it for 35 minutes, use a knife to check if the center comes out clean. Step 5: Place the cooked mint cake on a cooling rack to cool.

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Preheat the oven: Set the baking rack in the center of your oven, and preheat it to 350ºF. Prep the pie crust: Roll out the frozen pie crust and place it in a 9" pie pan. Press the crust down into the pan. You can leave the edge of the pie crust flat. Or, pinch the rim around the edges to make a pretty design.

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Add cereal, nuts and pretzels to a large bowl. Melt chocolate in pan over low heat or double boiler, stirring constantly until smooth. Drizzle chocolate over cereal, nut, and pretzel mixture, stirring gently to coat all. Spread the chocolate mixture onto wax paper. When cool, break into bite-sized pieces.