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Recipes
Caramel-Peanut Butter Bars
By carvalhohm
1 Heat oven to 350°. Spray bottom and sides of 13x9-inch pan with cooking spray
- Cookie Base:
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 15 miniature chocolate-covered peanut butter cup candies, coarsely chopped
- Filling:
- 36 caramels (from 14-oz bag), unwrapped
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1/4 cup creamy peanut butter
- 1/2 cup peanuts
- Topping:
- 1 container (1 lb) milk chocolate frosting
- 1/2 cup peanuts, chopped
Freezer Frosting Recipe
By carvalhohm
In bowl, cream shortening, 1 cup of sugar, vanilla and salt
- 1/3 cup shortening
- 4-1/2 cups confectioners' sugar, divided
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 to 1 cup heavy whipping cream
Maple-Glazed Baked Apples
By carvalhohm
Core apples, leaving bottoms intact
- 4 Rome Beauty apples
- 1/2 c. Raisins
- 1/2 c. light brown sugar, packed
- 1/3 c. chopped walnuts
- 1 t. cinnamon
- 1/2 c. apple juice
- 1/4 c. maple syrup
- 2 T. butter or margarine, melted
Chicken Berry Salad
By carvalhohm
In a large bowl, whisk the first six ingredients
- 1/2 cup sugar
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds boneless skinless chicken breasts
- 6 cups torn romaine
- 6 cups torn red leaf lettuce
- 1 pint fresh blueberries
- 1 pint fresh strawberries, sliced
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 cup chopped walnuts
White Chocolate Mousse
By carvalhohm
Prepare pudding mix according to package directions, using 1 1/2 cups milk
- 1 (1-ounce) package white chocolate sugar-free, fat-free instant pudding mix
- 1 1/2 cups fat-free milk
- 1 1/2 cups frozen reduced-fat whipped topping, thawed
- Fresh raspberries (optional)
- Fresh mint sprigs (optional)
Sweet Potato Salad
By carvalhohm
Place potatoes in a large saucepan and add just enough water to cover
- Serves: 6
- 5 sweet potatoes (about 2 pounds), peeled and cut into 1-inch chunks
- 1 cup mayonnaise
- 1/4 cup honey
- 1 tablespoon yellow mustard
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/4 teaspoon salt
Chocolate Pudding Fudge Layer Cake
By carvalhohm
Preheat oven to 350 degrees F
- 1 (18.25 ounce) package chocolate cake mix (such as Duncan Hines chocolate cake mix)
- 1 (4-serving size) JELL-O chocolate flavor instant pudding mix
- 4 large eggs
- 1 cups sour cream
- 1/2 cup vegetable oil (can use canola oil)
- 1/2 cup water
- 2 (1-ounce) squares semi sweet baking chocolate squares, coarsely chopped
Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing
By carvalhohm
Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin
- 250 ml Guinness beer (1 cup)
- 250 g butter (1 cup + 1 tbsp)
- 100 g cup cocoa powder (2/3 cup)
- 400 g caster/superfine sugar (1 3/4 cups)
- 140 ml sour cream (2/3 cup)
- 2 eggs
- 1 tbsp vanilla extract
- 250 g plain flour (2 cups)
- 2 1/2 tsp bicarbonate of soda/baking soda
- 500-600 g sifted icing sugar/powdered sugar (4-5 cups)
- 100 g butter at room temperature (1/2 cup)
- 250 g cream cheese at room temperature (8oz)
- 4-6 tbsps Baileys Irish Cream (to taste)
Baked Apple Cider Donut Holes
By carvalhohm
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan
- FILLING:
- 3/4 cup 3/4 cup chopped pecans, toasted
- 32 32 gingersnap cookies, coarsely crushed
- 3 tablespoons 3 tablespoons brown sugar
- 6 tablespoons 6 tablespoons butter, melted
- 3 packages 3 packages (8 ounces each) cream cheese, softened
- 1 cup 1 cup packed brown sugar
- 1-1/2 cups 1-1/2 cups canned pumpkin
- 1/2 cup 1/2 cup heavy whipping cream
- 1/4 cup 1/4 cup maple syrup
- 3 teaspoons 3 teaspoons vanilla extract
- 1 teaspoon 1 teaspoon ground ground Cinnamon
- 1/2 teaspoon 1/2 teaspoon ground ginger
- 1/4 teaspoon 1/4 teaspoon ground cloves
- 4 4 eggs, lightly beaten
- Sweetened whipped cream, optional
- Pecan brittle, optional
- 1 cup 1 cup crushed gingersnap cookies (about 20 cookies)
- 1/3 cup 1/3 cup finely chopped pecans
- 1/4 cup 1/4 cup butter, melted
- 4 packages 4 packages (8 ounces each) cream cheese, softened, divided
- 1-1/2 cups 1-1/2 cups sugar, divided
- 2 tablespoons 2 tablespoons cornstarch
- 2 teaspoons 2 teaspoons vanilla extract
- 4 4 eggs
- 1 cup 1 cup canned pumpkin
- 2 teaspoons 2 teaspoons ground ground Cinnamon
- 1-1/2 teaspoons 1-1/2 teaspoons ground nutmeg
- GARNISH:
- Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional
- "For the strength of the pack is the wolf, and the strength of the wolf is the pack"
- 1895 1895 Rudyard Kipling
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Roasted Chicken Noodle Soup
By carvalhohm
Coat large saucepan with cooking spray; place over medium-high heat until hot
- Cooking spray
- 2 cups frozen cubed hash brown potatoes
- 1 1/2 cups frozen chopped onion, bell pepper, and parsley seasoning blend
- 2 (14-ounce) cans chicken broth
- 2 ounces wide egg noodles, uncooked (about 1 cup)
- 1/4 teaspoon salt
- 1/8 teaspoon dried thyme
- 1 cup diced roasted chicken breast
- 1 cup evaporated milk