Carvalhohm's profile page
Recipes
Decorator Frosting
By carvalhohm
Combine all ingredients in mixer and mix until fluffy for a few minutes
- 5 cups confectioners' sugar
- 3/4 cup shortening
- 1/2 cup water
- 1/3 cup non-dairy powdered creamer
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Sloppy Joe Meatball Hoagies
By carvalhohm
Heat oil in large skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 small sweet onion, diced
- 1 small green bell pepper, diced
- 1 (15.5-ounce) can Sloppy Joe sauce
- 30 to 32 frozen cooked meatballs
- 4 hoagie buns, split and toasted
Lemon Berry Bars
By carvalhohm
Preheat your oven to 350 degrees F
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons salted butter, melted
- 1/4 cup sugar
- zest of one lemon
- For the filling:
- 2 large egg yolks
- 1-14 ounce can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
Beef Stew #4
By carvalhohm
Heat oil in large Dutch oven over medium-high heat
- 1 1/2 teaspoons olive oil
- 1 1/2 pounds beef stew meat, cut into 1-inch pieces
- 3 1/2 cups halved mushrooms (about 8 ounces)
- 2 cups diagonally cut carrot
- 1 1/2 cups coarsely chopped onion
- 1 1/2 cups sliced celery
- 2 garlic cloves, minced
- 1 1/2 cups water
- 1 cup Cabernet Sauvignon or other dry red wine
- 1/2 teaspoon dried thyme
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
- 2 bay leaves
- 1 (2 1/4-ounce) can sliced ripe olives, drained
- 2 tablespoons red wine vinegar
- 1/4 cup chopped fresh flat-leaf parsley
"Mom's Vacation" Dessert
By carvalhohm
In large bowl, fold together lemonade, whipped topping, and sweetened condensed milk
- 3 ounces frozen lemonade concentrate, thawed (1 small can equals 6 ounces)
- 1 cup frozen whipped topping, thawed (1 8-ounce container equals 3-1/2 cups)
- 2/3 cup sweetened condensed milk (1 can equals 14 ounces)
- 1/2 pint fresh strawberries or blueberries for garnish
- 1 (6 tart) package graham cracker tart shells
Bacon Ranch Coleslaw
By carvalhohm
In large bowl, combine all ingredients; toss until evenly coated
- 1 (16-ounce) package shredded coleslaw mix
- 1/2 cup shredded Cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 scallions, sliced
- 1/2 cup ranch dressing
Butterscotch Yule Log Slices
By carvalhohm
In the top of a double boiler, melt the butterscotch chips over hot water until smooth
- 1 cup butterscotch chips
- 1/3 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 egg white, lightly beaten
- 1 can (4 ounces) pecan halves
SKILLET SPANISH RICE
By carvalhohm
Brown the beef in the oil in a 10" skillet that is at least 2 1/2" deep
- 1 lb ground round
- 2 TB oil
- 1 (1.5 oz) pkg onion soup mix
- 1 (14 1/2 oz) can sliced style stewed tomatoes
- 1 cup tomato juice (or use V-8 for livelier flavoring)
- 1 cup Uncle Ben's long grain rice
Peach Cobbler
By carvalhohm
Pre-heat oven to 350 degrees
- 4 tablespoons butter
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 3/4 cup milk
- 1 teaspoon baking power
- 1/4 teaspoon salt
- 3 sliced fresh peaches
Peanut Butter and Jelly Pie
By carvalhohm
In large bowl, combine cream cheese and peanut butter, mixing until well blended
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup peanut butter
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
- 1 prepared 9-inch chocolate-flavored pie crust
- 1/2 cup strawberry preserves
- 2 cups frozen whipped topping, thawed (an 8-ounce container is 3-1/2 cups)