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Recipes
Triple Orange Delight
By carvalhohm
Bring 1 cup reserved juice to a boil
- 1 prepared angel food cake
- 2 cans mandarin oranges, drained and juice reserved
- 2 pkgs. (4 oz. size) orange jell-o
- 1 quart orange sherbet
- 1 (12 oz.) carton cool whip or whipped cream
Oatmeal Cake with Caramel Icing
By carvalhohm
In a small bowl, pour boiling water over oats; let stand for 10 minutes
- ICING:
- 1-1/4 cups boiling water
- 1 cup quick-cooking oats
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup fat-free milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups confectioners' sugar
Chocolate-Raspberry Mousse Parfaits
By carvalhohm
Beat cream in a small mixing bowl at high speed of an electric beater until stiff peaks form fold in chocolate sauc...
- 2/3 cup whipping cream
- 1/4 cup plus 2 tablespoons dark chocolate sauce
- 8 chocolate wafer cookies
- 8 teaspoons seedless raspberry jam
- 1/2 cup fresh raspberries
Olive Garden Pumpkin Cheesecake
By carvalhohm
In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well
- Crust:
- Use an 8-inch spring-form pan
- 1 and 1/2 cups graham cracker crumbs
- 1 cup ginger snap cookies
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 8 tablespoons melted butter
- Cheesecake Filling:
- 3 8-ounce packages cream cheese
- 1 15-ounce can pure pumpkin
- 2/3 cups light brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Sour Cream Layer:
- 1 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg **freshly ground if available
- Whipped Cream:
- 2 pints heavy cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- Additional toppings:
- Caramel sauce
- gingersnap crumbs
- Crust preparation
Bacon-Wrapped Pork With Peppers and Potatoes
By carvalhohm
1. Arrange oven racks on bottom two slots in oven
- 1 package (2 pounds) diced potatoes with onions
- 1 package (about 8 ounces) fresh pepper strips, cut in 1-inch pieces
- 1/4 cup Dijon mustard
- 1 tablespoon olive oil
- 3 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pork tenderloin (1-1/4 pounds)
- 3 bacon slices, cut in half
- 1/3 cup light mayonnaise
- 2 teaspoons red-wine vinegar
- 1/2 teaspoon bottled chopped garlic
QUICK MEXICAN RICE AND BEANS
By carvalhohm
- 1 1/2 cups rice
- 1 cup chicken stock
- 1 tablespoon butter or extra virgin olive oil
- 1 cup salsa
- 1 - 15-ounce can red beans (drained and rinsed)
- 3/4 cup shredded cheddar or Colby jack cheese
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- salt and pepper
Dutch Oven Roasted Greek Chicken
By carvalhohm
Heat oil in a 6-quart Dutch oven over medium-high heat
- 2 tablespoons olive oil
- 8 (6-ounce) boneless skinless chicken breast halves
- 2 teaspoons Greek seasoning
- 2 cups cherry tomatoes
- 1 large onion, vertically halved and thinly sliced
- 1/2 cup pitted kalamata olives, halved
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
Tate's Bake Shop Chocolate-Pear Tea Bread
By carvalhohm
1. Position oven rack in center of oven and preheat oven to 350 degrees
- Softened butter for the pan
- 2 large eggs, at room temperature
- 1-3/4 cups unbleached all-purpose flour
- 1/2 cup applesauce
- 2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 ripe Anjou pears, peeled, cored, and diced (about 2 cups)
- 8 tablespoons (1 stick) salted butter, at room temperature
- 1 cup (6 ounces) semisweet chocolate chunks or chips
- 3/4 cup firmly packed dark brown sugar
Cabbage and Noodles
By carvalhohm
Cook noodles according to package directions, drain and set aside
- 12 oz kielbasa or sausage, sliced
- 2 tablespoons olive oil, divided
- 1/4 cup salted butter
- 1 large onion, diced
- 1/2 head cabbage, chopped (approx. 6-7 cups)
- 1 clove garlic, minced
- 2/3 cup frozen peas
- 8 oz uncooked egg noodles
- salt and fresh ground black pepper to taste
Queso Cheese Dip
By carvalhohm
Place half and half and cornstarch in a medium saucepan
- 1 cup half and half
- 1 tablespoon cornstarch
- 8 ounces (2 cups) medium sharp Cheddar cheese, shredded