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Recipes
Double Chocolate Red Beet Cake
By carvalhohm
Line baking sheet with parchment paper
- Chocolate Cream Cheese Frosting:
- 2 large beets
- 3/4 cup unsalted butter, softened
- 1 2/3 cups sugar
- 3 eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 2/3 cup cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (4 oz.) package cream cheese, softened
- 1/2 cup unsalted butter
- 1/2 cup cocoa powder
- 4 to 6 cups confectioners' sugar
- 2 teaspoon pure vanilla extract
Oven Roasted Tomato and Manchego Tartlets
By carvalhohm
1. Preheat oven to 400°F
- 8 large plum tomatoes (about 2 lbs.), quartered lengthwise
- 2 tbsp. plus 1 teaspoon GOYA® Extra Virgin Olive Oil, divided
- 1/2 tsp. GOYA® Sazonador Total
- 4 tsp. chopped fresh thyme, divided
- 1 package (11.6 oz.) GOYA® Discos (frozen turnover dough), thawed
- 1 1/2 cups shredded manchego cheese
- 1/2 cup fresh basil leaves, slivered
Refrigerator Blueberry Pie
By carvalhohm
Combine 1 cup blueberries, sugar, and next 4 ingredients in saucepan
- 4 cups fresh blueberries, divided
- 1 cup sugar
- 3/4 cup hot water
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1 baked 9-inch pie crust
- Sweetened whipped cream
Griddlecakes
By carvalhohm
Sift flour with baking powder, salt and sugar into medium bowl
- 1 cup sifted all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1 egg
- 3/4 cup milk
- 3 tablespoons butter, melted
Cheesy Chicken Linguine
By carvalhohm
Cook pasta according to package directions; drain and keep warm
- 1 (16-ounce) package dried linguine
- 2 cups chopped cooked chicken
- 1 small green bell pepper, chopped (about 1/2 cup)
- 1/4 cup chopped onion
- 2 celery ribs, chopped
- 3/4 cup butter, melted
- 1 teaspoon all-purpose flour
- 1/4 cup chopped fresh parsley
- 1 (8-ounce) loaf process cheese spread, cubed
- 1 cup half-and-half
Fudge Cupcakes
By carvalhohm
Melt butter and chocolate together in heavy pan
- 4 squares semi-sweet chocolate
- 2 sticks butter
- 1 1/2 c. chopped pecans
- 1 3/4 c. sugar
- 1 c. unsifted flour
- 4 lg. eggs
- 1 tsp. vanilla
Virginia Ham and White Cheddar Croquettes
By carvalhohm
1. Boil potatoes in 4-qt. pot of salted water until tender, about 20 minutes
- 2 large russet potatoes, peeled and cut into 1" pieces
- 3 tbsp. unsalted butter
- 1 small onion, minced
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. Virginia ham, finely chopped
- 4 oz. white cheddar, grated
- 1/4 cup finely chopped chives
- 1 cup flour, plus more for dusting
- 2 eggs, beaten
- 2 cups panko bread crumbs
- Canola oil, for frying
Chocolate-Raspberry Hearts
By carvalhohm
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/3 cup hazelnut spread with cocoa
- 24 raspberries
- 2 tablespoons dark chocolate chips
- 1 egg, beaten
- 1 tablespoon powdered sugar
Raspberry Linzer Cookies
By carvalhohm
Several hours before baking: In a food processor, grind the almonds and hazelnuts with 1/2 cup of the flour until ...
- 2-1/2 oz (1/2 cup) sliced almonds
- 2-1/2 oz (1/2 cup) coarsely chopped hazelnuts
- 9-1/2 oz (2 cups plus 1 Tbs) all purpose flour; more for rolling
- 3/4 cup granulated sugar
- 2 tsp lemon zest
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 7 oz (14 Tbs) chilled unsalted butter
- 1 large egg
- 1 Tbs cold water
- 1/2 cup raspberry preserves
- Confectioners' sugar for dusting
Sunshine Lemon Bars
By carvalhohm
Preheat oven to 350 °F. Stir together cake mix, butter and egg
- 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
- 1/2 cup (1 stick) butter
- 1 large egg
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup lemon juice