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Recipes
Heavenly Ambrosia in a Cloud
By carvalhohm
SPREAD whipped topping onto bottom and up side of 2-1/2-quart serving bowl
- 1 tub (8 ounces) container whipped topping, thawed
- 2 (11 ounce) cans mandarin orange segments, drained
- 1 (20 ounce) can crushed pineapple, drained
- 3 cups miniature marshmallows
- 2 cups flaked coconut
- 1/4 cup almonds, toasted & Sliced (optional)
Cake in a Mug
By carvalhohm
Check your coffee mugs to make sure each one holds 1 1/2 cups water
- 1 (18.25 ounce) box cake mix
- 1 (4 serving) package instant pudding mix
- 2 2/3 cups confectioners sugar
- 1/4 cup Powdered dry flavoring mix (see description)
- 8 large coffee mugs
- 16 small plastic bags
- 24 twist ties
Cayenne Fried Chicken
By carvalhohm
Place chicken in a deep bowl
- 4 boneless, skinless chicken breasts
- 2-1/2 c. milk
- 2 T. plus 4 drops hot pepper sauce
- 1 t. salt
- 3/4 c. all-purpose flour, divided
- 3/4 c. butter, melted
- 6 T. oil
- 1/2 t. garlic powder
- 1 t. fresh chives, chopped
- salt and pepper to taste
Stacie's Spaghetti Pie
By carvalhohm
Toss cooked spaghetti with oil in a large bowl; add sauce, vegetables, mozzarella cheese, garlic and seasonings
- 8-oz. pkg. spaghetti, cooked
- 2 t. olive oil
- 1 c. pasta sauce
- 1 c. sliced mushrooms
- 1/2 c. green pepper, chopped
- 1/2 c. black olives, chopped
- 1/4 lb. mozzarella cheese, cubed
- 2 t. garlic, minced
- 1/2 t. Italian seasoning
- 1/2 t. seasoned salt
- 1/4 t. red pepper flakes
- 4 eggs, beaten
- 1/2 c. milk
- 3/4 c. sliced pepperoni
- 1/2 c. grated Parmesan cheese
Pumpkin Cheesecake Bars
By carvalhohm
In large bowl, combine dry cake mix, one egg, margarine and 2 teaspoons pumpkin pie spice; mix until crumbly
- 16-oz. pkg. pound cake mix
- 3 eggs, divided
- 2 T. margarine, melted and slightly cooled
- 4 t. pumpkin pie spice, divided
- 8-oz. pkg. cream cheese, softened
- 14-oz. can sweetened condensed milk
- 15-oz. can pumpkin
- 1/2 t. salt
Just Like Mom’s Meatloaf
By carvalhohm
In a large bowl, combine all ingredients except beef, catsup, mustard and brown sugar
- 2 eggs, beaten
- 8-oz. can tomato sauce
- 3/4 c. cracker crumbs
- 1/4 c. onion, chopped
- 1/4 c. green pepper, finely chopped
- 1 T. Worcestershire sauce
- 1 t. salt
- 1/2 t. pepper
- 1-1/2 lbs. ground beef
- 1/2 c. catsup
- 2 t. mustard
- 2 T. brown sugar, packed
Luscious Lemon Snaps
By carvalhohm
1. Preheat oven to 350 degrees
- * 2 1/2 cups all-purpose flour
- * 1 1/2 cups white sugar
- * 2 teaspoons baking soda
- * 1/4 teaspoon salt
- * 2 tablespoons lemon zest
- * 3/4 cup vegetable oil
- * 1/2 cup fresh lemon juice
- * 2 teaspoons vanilla extract
Country Mac 'n' Cheese
By carvalhohm
Coat a 3- to 4-quart slow cooker with cooking spray
- Serves: 6
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 teaspoons prepared mustard
- 1 teaspoon instant minced onion
- 1 (10-3/4-ounce) can Cheddar cheese soup, undiluted
- 2 cups shredded sharp Cheddar cheese
- 1 (8-ounce) package pasteurized prepared cheese product, cubed
- 1 (8-ounce) package elbow macaroni, uncooked
- 1 1/2 cups cubed cooked ham (optional)
- 1/4 cup French-fried onions
Grilled Beef and Provolone Sandwiches
By carvalhohm
1 Heat closed contact grill 5 minutes
- 4 slices Italian or Vienna bread
- 2 tablespoons refrigerated basil pesto
- 1/4 lb thinly sliced cooked roast beef (from deli)
- 1/4 cup thin slices roasted red bell peppers (from a jar)
- 2 slices (3/4 oz each) provolone cheese
- 1 tablespoons butter or margarine, melted
Chocolate Hazelnut Sandwich Cookies
By carvalhohm
The smell of toasted hazelnuts is one of the most heavenly aromas you can make in a kitchen! Try this recipe and be...
- 1/4 cup hazelnuts, toasted
- 1 (16.5-ounce) roll refrigerated sugar cookies
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla
- 1 (13-ounce) jar hazelnut spread with cocoa