Carvalhohm's profile page
Recipes
Red Velvet Cake #5
By carvalhohm
Preheat oven to 350°. Grease two 8-inch cake pans
- 2 1/2 cups cake flour
- 1/3 cup unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- 2 tablespoons liquid red food color
- 1 cup buttermilk
- 2 1/2 sticks (10 ounces) unsalted butter, softened
- 2 cups packed dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 whole eggs plus 2 egg yolks
- 1 tablespoon distilled white or cider vinegar
- Cream Cheese Frosting (*see below)
Tuscan Parmesan Pork Chops
By carvalhohm
In a large resealable plastic bag, combine salad dressing and mustard
- 3/4 cup zesty Italian Dressing
- 2 tablespoons Dijon mustard
- 4 bone-in pork loin chops (7 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup shredded Parmesan cheese
- 1/2 cup finely chopped hazelnuts
Stovetop 'Baked' Beans
By carvalhohm
Cook bacon in medium saucepan over medium-high heat 4 minutes or until crisp, stirring occasionally
- 2 slices bacon, coarsely chopped
- 1/4 cup chopped onion
- 1 can (15 oz each) Pork and Beans
- 1/4 cup Tomato Ketchup
- 1 tablespoon Spicy Brown Mustard
Mini Stout Pies
By carvalhohm
In 10-inch skillet, heat oil over medium-high heat
- 1 tablespoon olive oil
- 6 oz lean (at least 80%) ground beef
- 1/2 teaspoon salt
- 1 cup diced onions
- 1/2 cup diced carrot
- 1/2 cup Green Giant® frozen sweet peas, thawed
- 1 teaspoon dried thyme leaves
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 3/4 cup stout beer
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 egg
- 1 tablespoon water
Almond Brownies
By carvalhohm
In large bowl, cream butter and sugar until light and fluffy
- FROSTING:
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 can (16 ounces) chocolate syrup
- 1/2 teaspoon almond extract
- 1 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- 1/4 teaspoon almond extract
- 1/2 cup chopped almonds
White Chocolate-Lemon Pie Pops
By carvalhohm
Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 16 to 24 lollipop sticks
- 1/2 cup lemon curd
- 1/2 cup white vanilla baking chips
- 1 egg, slightly beaten
- Granulated sugar
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
Banana Chocolate Cake
By carvalhohm
In a large bowl, cream the butter, sugar substitute and brown sugar until light and fluffy
- 1/3 cup butter, softened
- Sugar substitute equivalent to 3/4 cup sugar
- 1/3 cup packed brown sugar
- 2 Eggland's Best Eggs
- 1/2 cup water
- 2 teaspoons vanilla extract
- 1-1/3 cups all-purpose flour
- 1/2 cup nonfat dry milk powder
- 3 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 medium ripe bananas, mashed
- 3/4 teaspoon confectioners' sugar
Crockpot T-Bone Steak
By carvalhohm
In skillet, mix olive oil, garlic, salt, and pepper
- 1 medium T-Bone Steak
- 3 cloves of garlic (minced)
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 2 tbsp of olive oil
- 2 tbsp of flour
- 1/4 cup sliced mushrooms
- 1 medium potato
Spiced Zucchini Bars
By carvalhohm
Combine dry ingredients in a small bowl; set aside
- 2 c. all-purpose flour
- 2 t. baking soda
- 1/2 t. salt
- 2 t. cinnamon
- 3 eggs, beaten
- 1 c. oil
- 2 c. sugar
- 1 t. vanilla extract
- 1 t. lemon juice
- 1 c. raisins
- 2 c. zucchini, grated
- 3/4 c. chopped nuts
Girl Scout Mint Cookies
By carvalhohm
Preheat oven to 400 degrees
- 1 box devil's food cake mix
- 2 eggs
- 2 tablespoons water
- 2 tablespoons cooking oil
- 1/2 cup unsweetened cocoa
- 1 package semisweet chocolate chips
- 2-3 drops Wilton's Candy mint flavoring