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Recipes
Nana's Peach Crisp
By carvalhohm
Preheat oven to 350 degrees; coat a 9x3-inch baking pan with cooking spray
- For Topping:
- 6 cups sliced peaches
- 1 can frozen apple juice concentrate (thawed)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 2 teaspoons orange juice
- 1 teaspoon cinnamon
- 1/8 teaspoon allspice
- Pinch nutmeg
- 1 1/2 cups uncooked oats
- 1/3 cup wheat germ
- 3 tablespoons safflower oil
- 1/4 cup dark brown sugar
- 2 tablespoons unbleached flour
Barbeque Beef Stew
By carvalhohm
Saute onion, pepper and garlic in oil
- 2 lbs. stew meat
- 3 tbsp. oil
- 1 c. onion, sliced
- 1/2 c. green pepper, chopped
- 1 lg. clove garlic
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 c. beef stock
- 1 can (8 oz.) tomatoes
- 1 can (4 oz.) mushrooms
- 1/3 c. barbecue sauce
- 3 tbsp. cornstarch
- 1/4 c. cold water
The Absolute BEST Crockpot Beef Stroganoff *(GOOD)*
By carvalhohm
In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together
- 2 pounds cubed stew meat
- 2 cans Condensed Golden Mushroom Soup
- 1 large onion diced
- 4 tabelspoons Worcestershire
- 1/2 water
- 8 oz of cream cheese
- 1 tsp Garlic Salt
- couple dashes of Hot Paprika
Croissant Bread Pudding with Bourbon Sauce
By carvalhohm
Tear croissants into small pieces and place in a large bowl
- 3-1/4 cup milk
- 3 eggs, beaten
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 tsp vanilla
- 6-8 mini croissants
- 1 tsp. cinnamon
- 1/2 cup raisins (optional)
Apple Pie Pork Chops
By carvalhohm
In a shallow dish, combine flour, salt, and pepper; mix well
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 (1-inch) pork loin chops (about 3 pounds total) (see Note)
- 1/4 cup vegetable oil
- 1 (21-ounce) container apple pie filling
- 1/2 cup water
Texas Sheet Cake #3
By carvalhohm
1. Cake: Adjust oven rack to middle position and heat oven to 350 degrees
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs plus 2 yolks
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 8 ounces semisweet chocolate, chopped (I used mini choc. chips)
- 4 tablespoons unsalted butter
- 3/4 cup vegetable oil
- 3/4 cup water
- 1/2 cup Dutch-processed cocoa powder (I just used regular Hershey's cocoa)
- Chocolate Icing
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup heavy cream
- 1/2 cup Dutch-processed cocoa powder (again, just Hershey's)
- 1 tablespoon light corn syrup (don't leave this out..they said it gives the icing a shine and it does)
- 3 cups confectioners' sugar
- 1 tablespoon vanilla extract
- 1 cup toasted pecans, chopped
Hot Fiesta Dip
By carvalhohm
Microwave frozen corn according to package directions; drain
- 10 oz frozen corn kernels
- 1 1/2 cup(s) fat free salsa, fresh, refrigerated
- 3/4 cup(s) Weight Watchers reduced fat Mexican style blend shredded cheese
- 2 Tbsp uncooked scallion(s), chopped
Rosie's Cream Puff Cake
By carvalhohm
A smaller version can be made as follows
- Cream Puff Dough
- 1/2 cup butter
- 1 cup water
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 4 eggs
- 1 pint whipped cream
Berry-Almond Cobbler
By carvalhohm
1 Heat oven to 350°F. Lightly grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray
- 1 cup Bisquick Heart Smart® mix
- 1/2 cup old-fashioned oats
- 1/4 cup packed brown sugar
- 1/4 cup chopped toasted almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup cold butter
- 1/4 cup granulated sugar
- 2 tablespoons Gold Medal® all-purpose flour
- 5 cups frozen strawberries or mixed berries
- 2 tablespoons lemon juice
Angelic Chocolate Cupcakes
By carvalhohm
1. +Heat+ oven to 350 degrees
- Topping:
- 1/3 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup superfine sugar
- 1/4 cup semisweet chocolate chips
- 3 tablespoons heavy cream