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Recipes
Cake Batter Cookie Stackers
By carvalhohm
Heat oven to 375°. In medium bowl, stir sugar cookie mix, 1/2 cup dry cake mix, 1/2 cup butter and the egg until s...
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1/2 cup yellow cake mix (dry mix from box)
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup yellow cake mix (dry mix from box)
- 2 cups powdered sugar
- 1/3 cup butter, softened
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
- Liquid food colors (neon pink, neon blue, neon green, classic yellow and red to make orange)
- Colored sprinkles
CHOCOLATE PUDDING FROSTING
By carvalhohm
Cook sugar, cocoa, water, cornstarch and salt in sauce pan until thickened stirring constantly
- 1 cup sugar
- 1 Tablespoon Cocoa
- 1 cup water
- 2 Tablespoons cornstarch
- Pinch of salt
- 1 teaspoon vanilla
- 1 tablespoon butter
Shrimp 'n' Pasta
By carvalhohm
Cook pasta according to package directions; drain
- 8 ounces rigatoni or other favorite pasta shape
- 1/4 cup olive oil
- 1 pound cooked medium-sized shrimp, peeled and deveined
- 1 green bell pepper, cut into short, thin strips
- 1 yellow bell pepper, cut into short, thin strips
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 tablespoon dried basil
- 2 tomatoes, coarsely chopped
- 1 cup picante sauce
- Grated Parmesan cheese
Easy Chicken Vegetable Alfredo
By carvalhohm
1 In 12-inch skillet, heat 2 tablespoons olive oil over medium-high heat
- 1 package (14 oz) uncooked chicken breast tenders (not breaded)
- 2 medium zucchini, sliced (4 cups)
- 1 large red, orange or yellow bell pepper, cut into thin strips (1 cup)
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
- Hot cooked pasta or gnocchi, if desired
- Garnish, If Desired
- Shaved or grated Parmesan cheese
Spiced Peanut Butter Cookies
By carvalhohm
Preheat oven to 350°F. Line two large cookie sheets with parchment paper (or coat with cooking spray); set aside
- 1/2 cup(s) canned chickpeas (undrained), not drained*
- 1 cup(s) peanut butter
- 1/4 cup(s) regular butter, softened
- 3/4 cup(s) packed light brown sugar
- 1 tsp vanilla extract
- 1 large egg(s)
- 1 cup(s) whole wheat flour
- 1/2 tsp table salt
- 1/2 tsp baking soda
- 1/4 tsp red pepper flakes, or more to taste
Warm Brownie Sundaes
By carvalhohm
Stir together first 4 ingredients in large bowl
- 1 (19.8-ounce) package dark chocolate fudge brownie mix
- 3/4 cup butter, melted
- 1/2 cup sugar
- 6 large eggs, lightly beaten
- 1 pint vanilla ice cream
Special-Morning Oatmeal
By carvalhohm
In a bowl, mix brown sugar, cinnamon and nutmeg
- 1/3 c. brown sugar, packed
- 2 t. cinnamon
- 1 t. nutmeg
- 2 apples, peeled, cored and thinly sliced
- 3/4 c. sweetened dried cranberries
- 1/4 c. butter, sliced
- 2 c. old-fashioned oats, uncooked
- 2 c. water
- 1 c. apple juice
- 1 c. cranberry juice cocktail
Samoa Bundt Cake
By carvalhohm
Prepare the cake mix according to the package directions in a Bundt Pan
- 1 box of French Vanilla Cake mix + the ingredients on the box
- 1 (13.4 oz) can of Dulche De Leche
- 3-4 TBSP heavy cream
- 1/2-1 cup of coconut flakes
- 3/4 cups of semi-sweet or milk chocolate chips
Shrimp Scampi Pasta with Parmesan & Peas
By carvalhohm
Set pot of salted water to boil for the pasta
- 1 lb thin spaghetti
- salt and pepper to taste
- 1 lb 21-25 count raw shrimp , peeled and deveined with tail on
- 3 garlic cloves , minced
- 1/2 teaspoon crushed red pepper flakes
- 1 lemon , zested and juiced
- 4 tbsp butter , divided
- 2 tablespoons olive oil
- 1/4 cup white wine
- 20 buttery crackers , crushed into pieces and crumbs
- 6 oz . shredded parmesan cheese
- 12 oz . frozen peas
Chicken Hash
By carvalhohm
Preheat oven to 400 degrees
- 1/4 cup (1/2 stick) butter
- 3 cups diced onions
- 3 cups diced red and/or green bell pepper
- 5 cups (1-3/4 to 2 pounds) diced cooked chicken or turkey
- 4 cups (2 to 2-1/2 pounds) peeled, diced cooked potatoes
- 1 (10-3/4-ounce) can cream of celery soup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/3 cup grated Parmesan cheese