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Recipes
Caramel Apple Bacon Bites
By carvalhohm
HEAT oven to 350°F. Coat mini muffin cups with no-stick cooking spray
- No-Stick Cooking Spray
- 1 package Caramel Apple Flavored Premium Cake Mix
- 1/2 cup All-Vegetable Shortening
- 2 tablespoons water
- 1 large egg
- 1 pound cooked bacon, finely chopped, divided
- 1 can Caramel Apple Flavored Frosting
- 48 thinly sliced Granny Smith apple wedges
Simple, Perfect Chili
By carvalhohm
Brown the beef with the garlic in a large pot over medium-high heat
- 2 pounds ground chuck
- 2 cloves garlic, minced
- 1 (14 oz) can tomato sauce
- 1 (10 oz) can Ro-Tel diced tomatoes with chilies
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 2 tablespoons chili powder (or more to taste)
- 1 (14 oz) can canned red kidney beans, drained and rinsed
- 1 (14 oz) can canned pinto beans, drained and rinsed
- 1/4 cup masa harina (corn flour, sold in the Hispanic Foods aisle)
- 1/2 cup warm water
- sour cream, chopped onion, grated cheddar, and cilantro leaves, for serving
- corn tortilla chips, for serving
Peach Dump Cake
By carvalhohm
1. Grease a 10″ baking pan
- 1 can (16 oz) peaches pie filling
- 1 can (16 oz) apple pie filling
- 1 can (16 oz) cherry pie filling
- 1 pkg yellow cake mix
- 1 cup unsalted butter, melted
- 1/4 cup pecans, chopped
Home-style Ground Beef Casserole
By carvalhohm
Cook beef in large skillet over medium heat, stirring often, 8 minutes or until meat crumbles and is no longer pink
- 1 lb Ground Beef
- 1 can Diced Tomatoes With Basil, garlic and oregano, 14 oz
- 1 can Diced Tomatoes & Green Chilies, 10 oz
- 1 can Tomato Paste
- 1 tsp Salt
- 1/2 tsp Dried Italian Seasoning
- 1/4 tsp Pepper
- 3 cups Uncooked Medium Egg Noodles
- 5 Green Onions, chopped
- 1 cup Sour Cream
- 1 pkg Cream Cheese, 3 oz, softened
- 1 cup Shredded Sharp Cheddar Cheese, 4 oz
- 1 cup Shredded Parmesan Cheese, 4 oz
- 1 cup Shredded Mozzarella Cheese, 4 oz
Texas Pork Burritos
By carvalhohm
Sprinkle pork with salt and pepper
- 1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 2 cans (10 ounces each) green enchilada sauce
- 1 large onion, thinly sliced
- 2 medium carrots, thinly sliced
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/2 cup chicken broth
- 2 tablespoons ground cumin
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 tablespoons all-purpose flour
- 1 cup (8 ounces) sour cream
- 1/2 cup minced fresh cilantro
- 10 flour tortillas (8 inches), warmed
- 2 cups (8 ounces) shredded Mexican cheese blend
Glazed Pecans
By carvalhohm
Mix white and water until foamy, add pecan halves
- 1 egg white
- 1 T water
- 4 cups pecan halves
- 1 cup sugar
- 1/2 t cinnamon
- 3/4 t salt
Here's to the Red, White & Blue Pie
By carvalhohm
1 Heat oven to 450°. Place 1 crust in ungreased 9-inch glass pie plate
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 3 lb fresh strawberries
- 1/2 cup fresh blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups water
- 1 box (4-serving size) strawberry gelatin
Banh Mi Pork Tacos
By carvalhohm
1 In 10-inch nonstick skillet, heat oil over medium-high heat
- 1 tablespoon vegetable oil
- 1 lb thinly sliced pork cutlets, cut into thin strips
- 1 teaspoon salt
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
- 1 teaspoon white vinegar
- 1 cup julienne-cut carrots
- 1 cup julienne-cut daikon radish
- 1/4 cup white vinegar
- 1 tablespoon honey
- 1/2 cup mayonnaise
- 2 teaspoons Sriracha sauce
- 8 flour tortillas for soft tacos & fajitas (6 inch), heated as directed on package
- 2 jalapeño chiles, thinly sliced
- 1/2 bunch fresh cilantro sprigs
- 1/4 English (seedless) cucumber, thinly sliced (about 1/2 cup)
White Christmas Fudge
By carvalhohm
Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside
- 1 teaspoon plus 1/4 cup butter, divided
- 2-1/2 cups confectioners' sugar
- 2/3 cup milk
- 12 ounces white baking chocolate, chopped
- 1/4 teaspoon almond extract
- 3/4 cup Diamond of California Sliced Almonds, toasted
- 1/4 cup chopped dried apricots
- 1/4 cup dried cherries
- 1/4 cup dried cranberries
Chocolate Turtle Cake
By carvalhohm
1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa
- Unsweetened cocoa
- 1 (18.25 ounce.) package devil's food cake mix
- 1 (3.9 ounce) package chocolate instant pudding mix
- 3 large eggs
- 1 1/4 cups milk
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate extract
- 1 teaspoon instant coffee granules
- 1 (6 ounce) package semisweet chocolate morsels
- 1 cup chopped pecans
- 1 (16 ounce) container ready-to-spread cream cheese frosting
- 1/2 cup canned dulce de leche
- 2 (7 ounce) packages turtle candies
- 1 (16 ounce) can ready-to-spread chocolate fudge frosting
- 1 (12 ounce) jar dulce de leche ice cream topping
- 1/4 cup pecan halves, toasted