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Recipes
Scarlet’s Red Velvet Cupcakes
By carvalhohm
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees F
- For the cupcakes:
- 1 package (21.6 ounces) Cake Mix Doctor’s Old-Fashioned Yellow cake mix, or your favorite yellow cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 1/4 cup unsweetened cocoa
- 1 1/2 cups milk
- 2/3 cup vegetable oil
- 3 large eggs
- Half a 1-ounce bottle red food coloring (see Note)
- For the peppermint frosting:
- 8 tablespoons (1 stick) butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- Crushed peppermint candies, if desired, for topping cupcakes
Holiday Pumpkin Cake
By carvalhohm
Place a rack in the center of the oven, and preheat the oven to 350 degrees F
- 1 package (21.6 ounces) yellow cake mix (see Note)
- 1 can (15 ounces) pumpkin
- 2/3 cup vegetable oil
- 3 large eggs
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Basic Chocolate Ganache
By carvalhohm
Place cream in small heavy saucepan over medium heat
- 3/4 cup heavy whipping cream
- 8 ounces (1 1/2 cups) semi sweet chocolate chips
- 1 tablespoons liqueur of choice
- 1 teaspoon pure vanilla extract, optional
Cajun Chicken Wrap
By carvalhohm
Loaded with spice and lots of great flavor
- 3/4 pound chicken breasts, uncooked boneless, skinless, cut into strips
- 4 medium tortillas, flour, fat-free
- 1 tablespoon all-purpose flour
- 1/2 small onion, red, thinly sliced
- 1 teaspoon paprika
- 2 cup mixed baby greens
- 3 1/2 tablespoons Cajun seasoning, divided
- 8 medium basil, leaves
- 1 1/2 teaspoons fresh lemon juice
- 4 teaspoons fat-free mayonnaise
- 1 small tomato, cut into strips
- Salt and pepper to taste
Chili-Topped Potatoes
By carvalhohm
Wrap potatoes individually in microwaveable plastic wrap
- 3 large baking potatoes
- 1 pound lean ground beef (93% lean)
- 1 can (10 oz each) lDiced Tomatoes & Green Chilies, undrained
- 1 can (8 oz each) Tomato Sauce
- 2 cups frozen whole kernel corn
- 2 tablespoons (1/2 of 1.25-oz pkg) 30% less sodium taco seasoning mix
- 3/4 cup shredded reduced fat Cheddar cheese
Pumpkin Cheesecake
By carvalhohm
Preheat oven to 325â°F
- 40 gingersnap cookies
- 1 c granulated sugar
- 1/2 c toasted walnuts, cooled completely
- 1/4 c butter, melted
- 2 tbsp water
- 2 tsp ground cinnamon
- 3/4 c pumpkin puree
- 3 eggs
- 2 pkgs Neufchatel cheese, softened
- 1 pkg fat-free cream cheese, softened
- 1 tbsp vanilla extract
- 1/2 tsp kosher or sea salt
- 1 1/2 tsp pumpkin pie spice
Grands!® Taco Melts
By carvalhohm
In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened
- 1 package (1 oz) Old El Paso® taco seasoning mix
- 2/3 cup water
- 1 1/2 cups Old El Paso® Thick 'n Chunky salsa
- 1 lb lean (at least 80%) ground beef, cooked, drained
- 1 can (16.3 oz) Pillsbury® Grands!® biscuits
- 1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
- 1 cup sour cream, if desired
HERSHEY'S HUGS & KISSES Crescents
By carvalhohm
1 Heat oven to 375°F. Separate dough into 8 triangles
- 1 package (8 oz.) refrigerated quick crescent dinner rolls
- 24 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies
- Powdered sugar
Mimosa Cupcakes #2
By carvalhohm
1. Preheat oven to 350 degrees
- 1 box white cake mix
- 3 egg whites
- 1/2 cup champagne
- 3/4 cup orange juice
- 1/3 cup oil
- 1 tsp orange extract
- Champagne-Orange Cream Cheese Frosting (recipe and ingredients follow)
Lemonade Cookies #2
By carvalhohm
Mix it all together, drop by spoonful onto cookie sheet
- 1 box white cake mix
- powdered presweetened Countrytime lemonade (to make 2 quarts)
- 2 eggs
- 1/2 cup plus 2 Tablespoons vegetable oil