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Recipes
Sage Sausage Stuffing
By carvalhohm
In small saucepan, bring wine to boil
- 1/4 cup port wine or 2 tablespoons grape juice plus 2 tablespoons chicken broth
- 1/2 cup dried cherries
- 1 large tart apple, peeled, finely chopped
- 1 tablespoon lemon juice
- 1 pound bulk sage pork sausage
- 1 medium onion, chopped
- 2 celery ribs, sliced
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1/2 cup orange juice
- 1/4 cup butter, cubed
- 1 package (14 ounces) seasoned stuffing cubes
- 1 cup chopped walnuts, toasted
- 1/4 cup thinly sliced fresh sage
Homestyle Meatloaf
By carvalhohm
Preheat oven to 350 degrees
- 2 pounds 95% lean ground beef
- 1 (8-1/4-ounce) can julienne carrots, drained
- 1 (13-1/2-ounce) can mushroom stems and pieces, drained
- 1/2 cup cornflake crumbs
- 1 tablespoon dried minced onion
- 1/2 cup egg substitute
- 1/2 teaspoon black pepper
- 3 tablespoons ketchup
Cheesy Oven-Baked Buffalo Chicken Dip
By carvalhohm
In a large bowl, combine chicken, cream cheese, salad dressing and hot pepper sauce
- 3 boneless, skinless chicken breasts, cooked and diced
- 8-oz. pkg. cream cheese, softened
- 15-oz. jar blue cheese salad dressing
- 12-oz. bottle hot pepper sauce
- 12-oz. pkg. shredded Cheddar cheese
- celery sticks
- tortilla chips
Strawberry Pie #2
By carvalhohm
1.Preheat oven to 350 degrees
- 1 recipe Old-Fashioned Pie Dough (Recipe follows.)
- 2 tablespoons cornstarch, sifted
- 1 cup boiling water
- 1 teaspoon strawberry extract
- 1/2 teaspoon vanilla extract
- 1 (3-ounce) package strawberry-flavored gelatin
- 2 quarts fresh strawberries, hulled and sliced in half
- 1 1/2 cups all-purpose flour
- 2 1/2 tablespoons plus 1 teaspoon sugar
- 1/8 teaspoon salt
- 1/3 cup unsalted cold butter, diced
- 2 1/2 tablespoons plus 1 teaspoon cold water
Thai Ramen Shrimp and Veggies
By carvalhohm
1 Heat oil in 12-inch nonstick skillet over medium-high heat
- 2 teaspoons vegetable oil
- 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
- 1 can (14 oz) coconut milk (not cream of coconut)
- 2 tablespoons water
- 1 package (3 oz) Oriental-flavor ramen noodle soup mix
- 1 package (16 oz) fresh stir-fry vegetables (4 cups)
- 1/4 cup Thai peanut sauce
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon finely grated lime peel
- Crushed red pepper flakes, if desired
- 1/4 cup salted peanuts or cashews
MRS. T’S MOLASSES CAKE
By carvalhohm
Pour into 9 x 12 pan (lightly greased) Bake at 325 degrees for 35-40 min
- The following is the recipe exactly as written:
- Mrs. T’s Molasses Cake
- (Edrie Sharp – Mrs. Thos. Timothy Kocher)
- 1/4 C butter
- 1/4 C lard
- 1 C sugar
- 1 C molasses
- 1 C sour milk (if sweet milk use less flour)
- 4 C flour
- 1 Tsp soda
- 1/2 Tsp nutmeg
- Revised – Tanya: I use Butter flavor Crisco (1/2 C) instead of lard.
- I add 1 C Raisins.
- Jim Totten
- 8/7 /04
Santa's Surprise Cake
By carvalhohm
Prepare cake mix per directions on the box, pour into oblong cake pan and bake per box instructions
- 1 box Duncan Hines yellow pudding cake mix
- 1 package instant vanilla pudding
- 1 pound cream cheese
- 1 1/2 to 2 cups milk
- 1 can crushed pineapple, drained
Fireworks Confetti Cupcakes
By carvalhohm
Place rack in center of oven and preheat oven to 350 degrees
- Cupcakes:
- 1 package (18.25 ounces) sour cream white cake mix with pudding
- 1/3 cup all purpose flour
- 1 1/2 cups whole milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 container (2.5 ounces, 1/2 cup) mixed red, white, and blue sprinkles
- Butter Cream Frosting (recipe follows)
- Garnish:
- Red edible glitter
- White Edible glitter
- Blue edible glitter
- Miniature paper American flags
Blueberry 'n' Cheese Coffee Cake
By carvalhohm
Coffee cake + blue berries + cream cheese = An absolute delightful morning or anytime treat! Serve warm or cooled,
- 1/2 cup plus 2 tablespopons butter, softened and divided
- 1 3/4 cups sugar, divided
- 2 eggs
- 2 1/2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1/4 cup water
- 2 cups fresh blueberries
- 8 ounce package cream cheese, cut into 1/4 inch cubes
- 2 tablespoons lemon zest
Orange Mousse Pie
By carvalhohm
Heat oven to 450°. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate
- Filling:
- 1 box pie crusts, softened as directed on box
- 1 envelope unflavored gelatin
- 3/4 cup orange juice
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon grated orange peel
- 2 cups whipping cream
- 2 large oranges, chopped, drained (2 cups)
- Topping:
- 1 container (6 oz) French vanilla yogurt