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Recipes
Nana's Classic Pot Roast
By carvalhohm2
Preheat oven to 300 degrees F
- 3 pounds Swiss Steak
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 1 cup coffee
- 2 bay leaves, crumbled
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 2 onions, sliced
- additional soy sauce and coffee, as needed
Fruity Shortbread Pie
By carvalhohm2
Preheat oven to 325 degrees F
- 1 1/4 cups sugar-free shortbread cookie crumbs
- 1/4 cup melted butter
- 1 (8-ounce) container fat-free sour cream
- 2 tablespoons granulated Splenda
- 2 cups assorted fresh fruit (such as sliced strawberries, peaches, bananas, apples, or blueberries)
Earthquake Cake Mix Cake
By carvalhohm2
•Preheat oven to 350 degrees F
- 1 cup coconut
- 1 cup pecans
- 1 box
- German chocolate cake mix
- 1 pound powdered sugar plus 1 or 2 cups
- 8 ounces cream cheese
- 1 stick butter
- 1 teaspoon vanilla
Back to School Wraps: BLT Wrap
By carvalhohm2
Heat tortillas according to package instructions
- 2 (6- to 8-inch) flour tortillas
- 2 tablespoons mayonnaise
- 4 leaves iceberg lettuce
- 8 slices tomato
- 6 slices fully cooked bacon
Cabbage Noodle Crunch
By carvalhohm2
Preheat oven to 350 degrees F
- 4 cups shredded cabbage (leftover is fine)
- 1 small onion, sliced
- 1/2 cup sliced mushrooms
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 6 ounces (1/2 bag) wide egg noodles, cooked
- 3 tablespoons olive oil (for sauteeing)
- 3 tablespoons butter, divided
- 1/4 cup plain bread crumbs
- 1/2 sleeve Ritz crackers, crushed
Fruit & Pudding Cake
By carvalhohm2
Preheat oven to 350 degrees
- 3/4 of a yellow cake mix
- 1/2 cup water
- 1 egg
- 2 cups milk
- 8 ounces cream cheese, softened
- 1 package (3.9 oz.) instant vanilla pudding
- 1 (8 oz.) tub frozen whipped topping
- 1 (8 oz.) can pineapple tidbits, drained
- 1 1/2 cups fresh strawberries, sliced
- 1 1/2 cups fresh blueberries or black berries
- 1/2 cup coconut
Shamrock Pie
By carvalhohm2
In a large saucepan, combine the sugar and cornstarch
- MERINGUE:
- 1 cup sugar
- 1/4 cup cornstarch
- 1-1/2 cups water
- 3 egg yolks, lightly beaten
- 1/4 cup lemon juice
- 1 tablespoon butter
- 1-1/2 teaspoons grated lemon peel
- 5 to 6 drops green food coloring
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/3 cup sugar
Summer Squash Lasagna
By carvalhohm2
Tomato mixture: Saute onion and garlic in oil over medium high heat for 2-3 minutes
- 2 Tbsp olive oil
- 1 medium onion (about 2/3 cup), finely chopped
- 6 cloves garlic, minced
- 1 1/2 lbs fresh or canned whole tomatoes, cut into 3-5 pieces, depending on size (If canned, get 2 lbs then drain them)
- 2 tsp Italian seasoning
- salt and pepper to taste
- 1/2 cup Italian seasoned bread crumbs, divided (optional)
- 2 lbs zucchini, yellow summer squash, or a combination of both–sliced 1/4” thick
- 1 1/2 –2 cups mozzarella cheese
- 1 1/2 –2 cups ricotta cheese
- 1/4 cup fresh grated parmesan
Red, White and Blue Velvet Cupcakes
By carvalhohm2
Preheat the oven to 350°
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 3 tablespoons blue food coloring
- 3 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- Buttercream frosting
- Red, white and blue sprinkles or icing
- Wilton Two Tone Cupcake Insert
Tropical Coleslaw
By carvalhohm2
In a large bowl, toss all ingredients until well mixed and evenly coated
- 10 to 12 cups chopped cabbage (1 large head)
- 2 1/2 cups mayonnaise
- 1 (20-ounce) can crushed pineapple, drained
- 1 cup shredded carrots (about 4 carrots)
- 1 cup chopped red onion (about 1 medium-sized onion)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper