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Recipes
My Heart Belongs To You Sundaes
By carvalhohm2
1. Line cookie sheet or jelly-roll pan with waxed paper
- 1 frozen loaf pound cake (10-3/4 oz.), thawed
- 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate, HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips
- 1 tablespoon shortening (do not use butter, margarine, spread or oil)
- Vanilla ice cream
- HERSHEY'S Strawberry Syrup
Deviled Eggs *(GOOD)*
By carvalhohm2
Halve egg lengthwise and remove yolk
- 1 large hard-boiled egg
- 1 teaspoon reduced-calorie mayonnaise
- 1/2 teaspoon Dijon mustard (or to taste)
- 1/2 teaspoon chopped capers.
- Paprika
Cookie Dough Cheesecake Squares
By carvalhohm2
Preheat oven to 350 degrees F
- 2 (18-ounce) packages refrigerated sliceable chocolate chip cookie dough
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Sweetheart Pancakes
By carvalhohm2
1 In large bowl, stir Bisquick mix, granulated sugar, milk and eggs with whisk until well blended
- 2 cups Original Bisquick® mix
- 1 tablespoon granulated sugar
- 1 cup milk
- 2 eggs
- 1 teaspoon red liquid food color
- Powdered sugar, if desired
- Candy sprinkles, if desired
Angel Fluff
By carvalhohm2
Start by tearing the angel food cake into small pieces, this would basically make it about 5 cups of torn pieces
- 1 angel food cake
- 1 cup powdered sugar
- 1 (8 ounce) package low fat cream cheese, softened
- 1 container fat free Cool Whip
- 1 can (21 ounce) cherry pie filling
- pecans, optional
Grilled London Broil
By carvalhohm2
Place steak in a large resealable plastic bag
- 1 (2-pound) London broil (beef top round) steak
- 3/4 cup balsamic vinegar, divided
- 1/4 cup olive oil
- 1/2 cup spicy brown mustard, divided
- 2 cloves garlic, minced
- 1 1/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/4 cup (1/2 stick) butter
- 4 sweet onions, thinly sliced
Grandma Imogene’s Buttermilk Chocolate Cake
By carvalhohm2
Preheat oven to 350°. Grease and flour a 9x13 pan and set aside
- Frosting:
- 2 Cups flour
- 1/2 tsp. salt
- 2 Cups sugar
- 1 Cup margarine or butter
- 1 Cup water
- 2 TB. COCOA POWDER
- 2 eggs, beaten
- 1 tsp. baking soda
- 1/2 Cup buttermilk
- 1 tsp. PURE VANILLA EXTRACT
- 3 TB. margarine or butter, softened
- 2 TB. COCOA POWDER
- 4 TB. milk
- 3 Cups powdered sugar
- 1 tsp. PURE VANILLA EXTRACT
Frozen Chocolate Mint Dessert
By carvalhohm2
Line six muffin holes with foil muffin liners
- 1 oz chocolate wafer(s), about 5 cookies
- 1/4 tsp mint extract
- 1 tsp unsweetened cocoa powder
- 7 oz fat free whipped topping, about 1 whole aerosol can
- 1/4 cup(s) fat free skim milk
- 3 piece(s) Weight Watchers by Whitman's Mint patties, frozen, chopped
- 2 Tbsp chocolate syrup
- 6 Tbsp whipped topping light or fat free, vanilla or chocolate
Lemon Layer Ice Cream Pie
By carvalhohm2
1 Heat oven to 400°F. Bake pie crust as directed on package for one-crust baked pie shell
- 1 frozen deep dish pie crust (from 12-oz package)
- 1 teaspoon grated lemon peel
- 3 cups vanilla ice cream, slightly softened
- 1 can (15.75 oz) lemon pie filling
- 1 tablespoon lemon juice
- Lemon slices, if desired
Stovetop Rump Roast
By carvalhohm2
Sprinkle roast with salt and pepper
- 1 (4- to 5-pound) beef rump roast
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1/4 cup olive oil
- 4 large onions, coarsely chopped
- 1 1/2 cups water, divided
- 6 large potatoes, peeled and cut in half
- 6 large carrots, peeled and cut into 3-inch chunks
- 1/4 cup all-purpose flour