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Recipes
Farmer's Dressing
By carvalhohm
In a food processor or blender, blend all ingredients on medium-high speed until smooth
- 1 medium-sized cucumber, cut into small chunks
- 1 cup sour cream
- 1 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Fabulous Cakes Cinnamon Tea Cake
By carvalhohm
Preheat oven to 325°. Prepare one 9" round pan by lining bottom with parchment paper
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup granulated white sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/3 cup milk
- 2 tablespoons melted butter
- 2 tablespoons granulated white sugar
- 1 teaspoon ground cinnamon
Wildly Wicked Raspberry Wings
By carvalhohm
In a large resealable plastic bag, combine soy sauce, garlic, and pepper
- 1/3 cup soy sauce
- 1 tablespoon chopped fresh garlic
- 1/2 teaspoon black pepper
- 1 (5-pound) bag split chicken wings and drumettes, thawed if frozen
- 1/2 cup seedless raspberry jam
- 1/4 cup sweet chili sauce or Thai chili sauce
Brooks Better Baked Beans
By carvalhohm
Brown bacon, remove from pan
- 2 cans (15.5 oz. each) Mild Chili Beans
- 1 can (15.5 oz.) Hot & Spicy Chili Beans
- 1 can (15.5 oz.) Dark Red Kidney Beans (drained)
- 1 large onion, diced
- 1 green pepper, chopped
- 8 slices bacon
- 1/2 cup honey
- 1 cup brown sugar
- 2 Tbsp. prepared mustard
- 1/2 cup ketchup
Warm 'n' Toasty Cheddar Bread
By carvalhohm
Mix dressing and cheese. Cut bread in half lengthwise
- 1 cup Hidden Valley® Original Ranch® Dressing
- 2 cups shredded Cheddar cheese
- 1 loaf French bread
Sour Cream Lemon Pie
By carvalhohm
Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until th...
- 1 cup sugar
- 3 1/3 tablespoons cornstarch
- 1 tablespoon lemons, rind of, grated
- 1/2 cup fresh lemon juice
- 3 egg yolks, slightly beaten
- 1 cup milk
- 1/4 cup butter
- 1 cup sour cream
- 1 9 inch pie shell
- 1 cup heavy whipping cream, whipped
- Rinds of lemons, cut in twists, for garnish
Slow Cooker Cheesy Beef Stroganoff
By carvalhohm
n a large skillet, brown the mushrooms with the olive oil for 10 minutes until browned
- 2 lbs. ground beef
- 20 oz. container sliced mushrooms, cleaned
- 2 tablespoons olive oil, divided
- 2 medium white onions, peeled and sliced
- 3 teaspoons salt
- 1 1/2 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 5 cups rotini pasta, cooked and drained
- 2 cups beef broth
- 1 (8 oz.) package cream cheese
- 2 tablespoons marsala wine (optional)
- 2 cups shredded mozzarella cheese
- chopped parsley for garnish
Sex In A Pan #2
By carvalhohm
Preheat oven to 350 F degrees
- Crust:
- 1 cup pecans, chopped
- 3 tbsp white sugar
- 1/2 cup butter (melted)
- 1 cup flour
- Cream cheese layer :
- 1 8 oz package cream cheese
- 1 cup powdered sugar (use 1/2 cup for less sweetness)
- 1 cup whipped cream or cool whip
- Vanilla Cream Layer:
- 1 package of instant vanilla pudding (5.1 oz or 144 g)
- 2 cups milk
- Chocolate Hazelnut Pirouette Cookies (crushed)
- 2 cups whipped cream or Cool Whip
- Cocoa Powder
Pork Chops with Apricot-Hoisin Sauce
By carvalhohm
Sprinkle pork chops very lightly with salt and pepper and place in 6 or 7-quart slow cooker; add chicken broth
- 6 boneless loin pork chops (about 4 ounces each) Salt and pepper, to taste
- 1/4 cup chicken broth
- 1/2 cup apricot preserves
- 3 tablespoons Hoisin sauce
- 2 teaspoons cornstarch
- 2 tablespoons finely chopped cilantro or parsley (optional)
Swiss Meringue Buttercream
By carvalhohm
Beat butter with electric mixer until fluffy and pale
- 1 pound (4 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 6 egg whites
- 1 teaspoon pure vanilla extract