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Recipes
Pears in Red Wine
By carvalhohm
Wash the orange and thinly pare away the rind with a potato peeler
- 1 orange
- 1 cup sugar
- 1 cup red wine
- 1 cup water
- 1 cinnamon stick
- 8 Ripe Pears
Two-Chip Chocolate Chippers
By carvalhohm
In large bowl, cream butter, margarine and sugars until light and fluffy
- 1/2 cup butter, softened
- 1/2 cup stick margarine, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1-1/2 cups semisweet chocolate chips
- 1-1/2 cups milk chocolate chips
- 1-1/2 cups chopped Pecans, optional
Perfect Buttercream Frosting
By carvalhohm
In a large mixing bowl, use a hand mixer or stand mixer to beat softened butter until light and fluffy, 2 to 3 minu...
- 1 1 1 cup salted butter, softened
- 1 1 1 cup salted butter, softened
- 1 1 1 cup salted butter, softened
- 1 1/2 1 1/2 1/2 teaspoon vanilla extract
- 1 1/2 1 1/2 1/2 teaspoon vanilla extract
- 1 1/2 1 1/2 1/2 teaspoon vanilla extract
- 3 3 3 cups powdered sugar
- 3 3 3 cups powdered sugar
- 3 3 3 cups powdered sugar
- 1 1 1 tablespoon milk
- 1 1 1 tablespoon milk
- 1 1 1 tablespoon milk
Caribbean Shrimp Run Down
By carvalhohm
Peel and devein shrimp retaining tails
- 1 lb shell-on shrimp, uncooked
- 3 tablespoons lime or lemon juice
- 3 cups coconut milk
- 1 large onion
- 3 cloves garlic
- Finely chopped hot pepper to taste
- 1 lb. tomatoes, peeled and chopped
- 1 Tbsp. vinegar
- 1 t. fresh chopped thyme
- Sea salt and freshly ground black pepper
Captain Morgan BBQ Sauce
By carvalhohm
Looking to take your BBQ skills to a new level? Try making your own barbecue sauce with this easy Captain Morgan BB...
- 1 (20-ounce) bottle BBQ sauce
- 1/2 cup honey
- 1 cup brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon chili or cayenne pepper
- 1 cup Captain Morgan Spiced Rum
Banana Split Cheesecake
By carvalhohm
Drain pineapple, reserving juice
- 1 can (8 ounces) unsweetened crushed pineapple, divided
- 2 medium firm bananas, sliced
- 1 reduced-fat graham cracker crust (8 inches)
- 1 package (8 ounces) fat-free cream cheese
- 1-1/2 cups pineapple sherbet, softened
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
- 4 maraschino cherries, divided
- 1 tablespoon chocolate syrup
- 1 tablespoon caramel ice cream topping
- 1 tablespoon chopped pecans
Basil Fish
By carvalhohm
Preheat the oven to 400*. Start by melting the butter in a microwave safe dish
- 4 6oz White Fish Fillets (I used Tilapia), Thawed
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 4 Tsp Dried Sweet Basil
Chocolate Hazelnut Bites with Bananas
By carvalhohm
Heat oven to 375°F. Line cookie sheet with cooking parchment paper or foil
- 1 can (8 oz) Pillsbury® Place 'n Bake® refrigerated crescent rounds
- 1/2 cup hazelnut spread with cocoa
- 1 banana, thinly sliced
Shortcut Carrot Cake
By carvalhohm
Preheat oven to 350 degrees
- 1 (26.5-ounce) package cinnamon streusel coffee cake mix, streusel and glaze packets reserved
- 3 large eggs
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large carrots, peeled and finely grated
- 1 1/2 cups chopped pecans, toasted and divided
- 1 cup flaked coconut
- 2 tablespoons orange juice
- 2 (16-ounce) containers cream cheese frosting
- 1 (26.5-ounce) package cinnamon streusel coffee cake mix, streusel and glaze packets reserved
Jalapeño Chicken Salad
By carvalhohm
1st prize winner from a Cook's Country magazine contest for chicken salad recipes
- 2/3 cup mayonnaise (Note: do not substitute Miracle Whip or salad dressing; it’s too sweet)
- 1 tablespoon fresh lime juice
- 3 cups cooked chicken, shredded
- 1/2 medium celery rib, finely chopped
- 1/2 small red onion, finely chopped
- 1/2 red bell pepper, seeded and finely chopped
- 2 T. fresh cilantro or more, chopped
- 1/4 cup sliced pickled jalapeño chilies*, finely chopped. Do not use fresh jalapeños.
- Salt and pepper to taste