Carvalhohm's profile page
Recipes
Secret-Center Cookie Cups
By carvalhohm
Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it al...
- 1 roll (16.5 oz) refrigerated peanut butter cookies
- 36 miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
- 36 small paper baking cups (1 3/4 inch)
- 1 container (1 lb) chocolate creamy ready-to-spread frosting
GRANDMA’S PUFFED RICE BALLS
By carvalhohm
Cook all in a big pot SLOWLY stir to dissolve sugar to soft ball (238 degrees)
- 2 cups sugar
- 1 cup dark Karo (Never tried light Karo)
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 box Puffed Rice or 6 oz bag
Fruitcake Cookies
By carvalhohm
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs
- 1/2 pound dried figs
- 1/4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar
- 1/3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
Best Lemon Bars #2
By carvalhohm
Heat oven to 350°. Spray bottom only of 13x9-inch pan with cooking spray
- Crust:
- 1 pouch (1 lb.1.5 oz) Betty Crocker® sugar cookie mix
- 2 tablespoons Gold Medal® all-purpose flour
- 1/2 cup cold butter
- Filling:
- 4 egg yolks
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 tablespoon Gold Medal® all-purpose flour
- Grated peel of 1 lemon (about 2 teaspoons)
- 1/3 cup fresh lemon juice
- 1 tablespoon powdered sugar
Crowd Pleasing Brisket
By carvalhohm
Preheat oven to 350 degree F
- 1 (4- to 4-1/2-pound) fresh brisket of beef
- 2 1/2 cups ketchup
- 3/4 cup prepared mustard
- 1 cup packed brown sugar
- 1/2 cup water
BEAVERTAILS
By carvalhohm
In a large bowl, stir together the yeast, warm water and the pinch of sugar
- 1/2 cup warm water
- 5 teaspoons active dry yeast
- 1 pinch of white sugar
- 1 cup of warm milk
- 1/3 cup of white sugar
- 1 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup vegetable oil
- 5 cups whole wheat flour
- 1 quart of oil for frying
- 2 cups white sugar
- touch of cinnamon
Salsa Chicken *(GOOD)*
By carvalhohm
Place chicken in lightly greased 13"x9" baking pan
- 8 boneless, skinless chicken thighs
- 1 package taco seasoning mix
- 1 c. mild or hot salsa
- 2 c. shredded Cheddar cheese
- Garnish: sour cream
- Optional: cooked Mexican rice, diced tomatoes, shredded lettuce
Salted Caramel Doughnut Holes
By carvalhohm
1 In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°
- 2 cups vegetable oil
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 1/2 cup sugar
- 3/4 teaspoon fine sea salt
- 1 cup caramel dip (from 16-oz container)
Pumpkin Spice French Toast Bake
By carvalhohm
1. Place torn French bread loaf pieces into a lightly greased 8 inch by 8 inch glass baking dish
- 1 French bread loaf, torn into one inch pieces
- 1 teaspoon cinnamon
- 1/2 teaspoon each of ginger, allspice and nutmeg
- 8 eggs
- 1/2 cup milk
- 3/4 cup canned pumpkin
- 2 tablespoons maple syrup
- Powdered sugar or maple syrup for serving
- Side of fresh fruit
Pasta e Fagioli
By carvalhohm
Cook pasta as directed. Set aside
- 8 ounces pasta shells, cooked and drained
- 1 pound ground beef
- 2 teaspoons minced garlic
- 1 (15-ounce) can mixed vegetables, drained
- 1 (15-ounce) can kidney beans, undrained
- 1 (15-ounce) can great northern beans, undrained
- 2 (15-ounce) cans tomato sauce
- 2 (10-ounce) cans beef broth
- 1 tablespoon vinegar
- 2 teaspoons salt
- 1 tablespoon Italian seasoning