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Recipes
Beet and Rhubarb Cake with Ginger Icing
By carvalhohm
Cake: Position an oven rack in the center of the oven and preheat the oven to 325 degrees
- Softened butter and all-purpose flour for the pans
- 2 cups unbleached all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1 cup olive oil (not extra virgin)
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 4 medium beets, peeled and shredded (2 cups)
- 1 1/2 cups diced (1/4-inch) rhubarb
- 1 cup unsweetened coconut flakes (not desiccated), available at natural food stores and online
Mexican Breakfast Scramble with Peppers and Black Beans
By carvalhohm
In a mixing bowl, whisk together the eggs and milk…with the salt and pepper
- 10 eggs ($1)
- 1/4 cup milk ($.05)
- Salt and pepper
- 1 Tbsp olive oil ($.03)
- 1/2 onion, chopped ($.20)
- 1 green pepper, chopped ($.59)
- 1 tsp minced garlic ($.05)
- 1/2 tsp ground cumin ($.03)
- 2 cups black beans ($.50)
- 1 cup shredded cheese, cheddar or pepper jack for some kick (omitted for the kids) ($.75)
- Fresh fruit ($.75)
Gingerbread Cupcakes #3
By carvalhohm
Preheat the oven to 330°
- 1/2 cup self-raising flour
- 1/2 cup all-purpose (plain) flour
- 1/4 tsp baking soda (bicarbonate of soda)
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup. brown sugar
- 1 egg
- 3 1/2 oz butter, softened
- 1/4 cup milk
- 2 tbsp. corn syrup (golden syrup)
Cottage Pie
By carvalhohm
Preheat oven to 350 degrees F
- 1 1/4 pounds top sirloin beef, cut into 1/2-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 (16-ounce) package frozen peas and carrots, thawed
- 2 (12-ounce) jars beef gravy
- 1/2 teaspoon dried thyme
- 3 cups prepared mashed potatoes
- Paprika for sprinkling
Double Cheese and Bean Nachos
By carvalhohm
1 Heat oven to 400°. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray
- 4 cups small round corn tortilla chips
- 1 cup refried beans (from 16-oz can)
- 1/2 cup Thick 'n Chunky salsa
- 2 tablespoons pickled jalapeño slices, drained, chopped (from 12-oz jar)
- 1/2 cup chopped green onions (8 medium)
- 2 cups shredded Mexican cheese blend (8 oz)
Mandy's Cheesy Chicken Casserole
By carvalhohm
Combine chicken, noodles, soup, cheeses and sour cream in a large bowl
- 3 to 4 cooked chicken breasts, chopped
- 16 oz. pkg. wide egg noodles, cooked
- 2-10-3/4 oz. can cream of chicken soup
- 8 oz. pkg. shredded cheddar cheese
- 8 oz. pkg. shredded mozzarella cheese
- 24 oz. container sour cream
- 1 sleeve round buttery crackers, crushed
- 1/4 c. margarine, melted
- 2 T. poppy seed
Italian-Antipasto Grilled Cheese
By carvalhohm
Place 4 slices bread on work surface
- 8 slices Italian or sourdough bread
- 8 slices provolone cheese
- 1 (12-ounce) jar roasted red peppers, cut into strips
- 8 slices Genoa salami
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup olive oil
Chocolate Fudge Frosting #2
By carvalhohm
Put the butter in the bowl of a stand mixer fit with the paddle attachment and paddle on low speed until smooth...
- 2 1/2 cups (5 sticks) unsalted butter, softened at room temperature
- 5 cups powdered (10x) sugar
- 2/3 cup cocoa
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 tablespoons lukewarm water
Easy Eggnog
By carvalhohm
COMBINE pudding mix with 2 cups of the milk; stir until slightly thickened
- 2 packages (4-serving size each) JELL-O Instant Pudding and Pie Filling, French Vanilla or Vanilla Flavor
- 2 quarts cold milk
- 2 quarts cold prepared eggnog
- 1 cup brandy, rum or orange liqueur
Caramel Latte Crunch Cups
By carvalhohm
Heat oven to 375°. Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with No-Stick Cooking Spray
- 1/2 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1 tablespoon strong brewed coffee, cooled
- 1/2 teaspoon vanilla
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
- 3 to 4 tablespoons Butter, melted
- 1/4 cup granulated sugar
- 1 jar (12.25 oz) caramel ice cream topping
- 3/4 cup coarsely chopped Butter Toffee Peanuts
- 2 teaspoons coffee-flavored liqueur or cooled strong brewed coffee
- 1 cup frozen (thawed) whipped topping, if desired