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Recipes
Cappuccino Cream Pudding
By carvalhohm
Beat cream cheese with an electric mixer on medium speed until smooth
- 1- 8 ounce package cream cheese, softened
- 1 cup strong brewed coffee, at room temperature
- 1/2 cup milk
- 1- 4 serving sized package instant vanilla pudding
- 1/2 teaspoon cinnamon
- 1- 8 ounce tub cool whip, thawed and divided
- shaved chocolate for garnish
Ginger-Cherry-Pear Crisp with Oatmeal Topping
By carvalhohm
Heat oven to 350°. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 pouch (1 lb 1.5 oz) oatmeal cookie mix
- 3/4 cup cold butter or margarine
- 1 cup chopped walnuts
- 6 medium pears, peeled, cut into 1-inch pieces (about 7 cups)
- 1 bag (5.5 oz) dried cherries
- 1/4 cup packed brown sugar
- 2 teaspoons ground ginger
Pernil (Puerto Rican Pork Shoulder)
By carvalhohm
Pre-heat oven to 350º. Wash pernil in cold water
- 8-10 lbs. pork shoulder (Pernil)
- 1 big head garlic
- 2 tsp. ground black pepper
- 1 tbsp. olive oil
- 1 tsp. crushed orégano
- Adobo
Dark Chocolate Mousse
By carvalhohm
1 In small saucepan, combine 1/4 cup milk and chocolate chips
- 1 1/2 cups skim milk
- 1/2 cup dark chocolate chips
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 1 container (6 oz) Greek Fat Free honey vanilla yogurt
- 1 1/2 cups frozen (thawed) reduced-fat whipped topping
- 1 1/2 cups fresh raspberries
Sour Cream Chocolate Cake with Chocolate Buttercream Frosting
By carvalhohm
Butter and flour 2 (9 inch) round layer cake pans
- Buttercream Frosting:
- 1 cup semi-sweet chocolate chips, melted (I used Nestle)
- 1 stick unsalted butter
- 1 cup packed brown sugar
- 3 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 2 and 1/4 cups Swan’s Down Cake Flour
- 1 cup sour cream (not reduced-fat)
- 1 cup boiling water
- 1/2 cup (1 stick) softened butter
- 1 cup powdered sugar
- 1 Tablespoon pure vanilla extract
- 3 oz. (1/2 cup) semi-sweet chocolate chips, melted and cooled
Easy S’mores Bars
By carvalhohm
Heat oven to 375°F and line a 13×9 inch pan with foil
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1 cup graham cracker crumbs
- 1 cup butter, melted
- 3 cups milk chocolate chips (18 oz)
- 4 1/2 cups miniature marshmallows
Easy Spaghetti
By carvalhohm
Cook pasta according to package directions; keep warm
- 8 to 12 ounces uncooked spaghetti
- 1 pound ground beef
- 1 small onion, chopped
- 2 (14-1/2-ounce) cans Italian-style diced tomatoes, undrained
- 2 (6-ounce) cans tomato paste
- 1/2 cup water
- 2 teaspoons dried Italian seasoning
- 2 teaspoons sugar
- Parmesan cheese (optional)
Oriental Salad Egg Rolls
By carvalhohm
Preheat the oven to 450 degree F
- 1 (10-ounce) package Oriental complete bagged salad kit
- 2 tablespoons mayonnaise
- 1 (6-ounce) can tiny cocktail shrimp, drained
- 8 egg roll wrappers
- 2 teaspoons vegetable oil
Cinnamon French Toast Bake
By carvalhohm
Heat oven to 375. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish
- 1/4 cup Butter, melted
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 6 Eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 cup Chopped Pecans
- 1 cup maple syrup
- Icing from cinnamon rolls
- Powdered sugar
- 1/2 cup maple syrup, if desired
Parmesan and Garlic Pepper Bacon
By carvalhohm
1 Heat oven to 350°F. Line cookie sheet with foil
- 1/2 lb bacon (8 slices)
- 1/4 cup shredded Parmesan cheese
- 2 teaspoons garlic-pepper seasoning