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Recipes
Pumpkin Pie
By carvalhohm
Preheat the oven to 350 degrees
- 1 (8 ounce) package cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half-and-half
- 1/4 cup (1/2 stick) melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, optional
- 1 piece premade pie dough
- Whipped cream, for topping
Chocolate-Pumpkin Cheesecake Bars
By carvalhohm
In microwave, melt butter and chocolate; stir until smooth
- CHEESECAKE BATTER:
- 1/3 cup butter, cubed
- 1-1/2 ounces unsweetened chocolate, coarsely chopped
- 1 tablespoon instant coffee granules
- 1/2 cup boiling water
- 1 cup canned pumpkin
- 2 eggs, lightly beaten
- 2 cups all-purpose flour
- 1-1/2 cups Granulated Sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 cup canned pumpkin
- 1/4 cup Granulated Sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 egg
- 1 cup (6 ounces) semisweet chocolate chips
Tartar Sauce #3
By carvalhohm
Put all ingredients into a food processor
- 2 green onions
- 2 sweet pickles
- 1 dill pickle
- 1/2 cup pimento olives
- 1 garlic clove
- 1/2 lemon juice
- 2 cups mayo
- 1 dash of Worcestershire sauce
- 1 dash hot sauce
Slow Cooker King Ranch Chicken
By carvalhohm
1 Spray 5- to 6-quart slow cooker with cooking spray
- 4 cups chopped cooked chicken
- 1 large green bell pepper, chopped (1 1/2 cups)
- 1 large onion, chopped (1 cup)
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 teaspoon chili powder
- 1 clove garlic, finely chopped
- 12 soft corn tortillas (6 inch)
- 2 cups shredded sharp Cheddar cheese (8 oz)
- Chopped fresh cilantro, if desired
Quick Step Salsa
By carvalhohm
In a medium bowl, combine all the ingredients; mix well
- 2 large ripe tomatoes, finely chopped
- 1/2 a medium-sized green bell pepper, finely chopped
- 1 small onion, finely chopped
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
Beer-Braised Beef Meatballs
By carvalhohm
Heat cast-iron skillet or large, heavy saucepan over medium-high heat
- SOUR CREAM DIPPING SAUCE:
- 2 slices stale good-quality white bread, crusts trimmed
- 1/2 cup milk
- 1 1/2 pounds ground beef
- 1/4 cup worcestershire sauce
- Salt and pepper
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons drained prepared horseradish
- 2 cloves garlic, grated or pasted
- 1 egg
- 2 tablespoons EVOO
- 1 cup amber ale (tangy and sweet) or stout beer (creamy and bitter)
- 1/2 cup beef stock
- 1 1/2 cups sour cream
- 1/4 cup heavy cream
- 1/4 cup minced chives
- Salt and coarse black pepper
Pumpkin Cranberry Christmas Cake
By carvalhohm
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F
- For the cake
- Vegetable oil spray, for misting the pan
- Flour, for dusting the pan
- 3/4 cup finely chopped pecans
- 1/2 cup golden raisins
- 1/2 cup dried sweetened cranberries
- 1 package (18.25 ounces) plain yellow or
- vanilla cake mix (see Note)
- 1/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 can (15 ounces) pumpkin, about 2 cups
- 2 ⁄3 cup vegetable oil
- 1 ⁄3 cup bourbon or water
- 4 large eggs
- For the glaze
- 4 tablespoons (1/2 stick) butter
- 1/2 cup packed light brown sugar
- 1/4 cup bourbon or apple juice
Cinnamon Apple Pudding Dessert
By carvalhohm
Combine pudding and apple in small bowl; divide between 2 small serving bowls
- 2 pudding cups (3.25 oz each) Snack Pack® Vanilla Pudding
- 1/2 cup chopped Granny Smith apple
- 1/4 cup Orville Redenbacher's® Gourmet™ Brown Sugar Cinnamon Pop Crunch™, crushed
- Reddi-wip® Original Dairy Whipped Topping, optional
Striped Peppermint Sandwich Cookies
By carvalhohm
1 Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper; set aside
- Peppermint Filling:
- 2 rolls refrigerated sugar cookies
- 1/2 cup all-purpose flour
- 1/2 teaspoon peppermint extract
- Red gel food color
- 3/4 cup whipping cream
- 1 1/2 cups powdered sugar
- 1/2 teaspoon peppermint extract
Makeover Slow-Cooked Mac 'n' Cheese Recipe
By carvalhohm
Cook macaroni according to package directions; drain and rinse in cold water
- 2 cups uncooked elbow macaroni
- 1 can (12 ounces) reduced-fat evaporated milk
- 1-1/2 cups fat-free milk
- 1/3 cup egg substitute
- 1 tablespoon butter, melted
- 8 ounces reduced-fat process cheese (Velveeta), cubed
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided