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Recipes
Rancher's Beef Stew
By carvalhohm
In a large skillet, brown stew meat, and then add it to slow cooker
- 1 (14-ounce) can beef broth
- 1 (10-3/4-ounce) can golden mushroom soup
- 1 (10-3/4-ounce) can cream of mushroom soup
- 2 pounds lean beef stew meat
- 1 onion, cut into half moons
- 4 to 6 carrots, peeled and cut into 1-inch chunks
- 3 large potatoes, cut into 1-inch chunks
- 1 1/2 cups water
Hot Bacon and Potato Salad
By carvalhohm
Place potatoes and salt in soup pot and add just enough water to cover them
- 5 pounds potatoes, washed and sliced 1/4-inch thick
- 1 teaspoon salt
- 1 pound bacon
- 2 cups mayonnaise
- 1/2 cup sugar
- 1/4 cup white vinegar
One Bowl, One Chocolate Almond Cake
By carvalhohm
To make the cake: Preheat the oven to 375°F
- Cake:
- Cooking spray
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 tablespoons honey
- 2 tablespoons dark rum
- 3 large eggs
- 4 ounces bittersweet chocolate (60% cacao), melted
- 1 cup natural (skin-on) almonds, finely ground
- Glaze:
- 2 tablespoons honey
- 1/4 cup sugar
- 3 ounces bittersweet chocolate (60% cacao), coarsely chopped
- 1 tablespoon cold, unsalted butter
LEMON YOGURT CUPCAKES
By carvalhohm
1. Preheat oven to 350 degrees and use muffin pan, lined with paper liners
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 egg
- 1/2 cup plain yogurt
- 2 teaspoons grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon extract (or lemon oil)
Pecan-Crusted Pumpkin Mousse Pie
By carvalhohm
1. Dough: Heat oven to 350º
- Dough:
- 1/2 cup pecans
- 1/4 cup sugar
- 1 1/3 cups all-purpose flour
- 1/4 tsp salt
- 6 Tbsp cold unsalted butter
- 2 Tbsp cold water
- Filling:
- 3/4 cup plus 2 Tbsp sugar
- 1 envelope unflavored gelatin
- 1/2 tsp salt
- 1 cup heavy cream
- 3 large eggs, separated (see Note)
- 3 Tbsp sour cream, at room temperature
- 1 can (15 oz) pure pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp each ground cloves and ground nutmeg
Chicken and Vegetable Stir-Fry
By carvalhohm
Heat 1 tablespoon oil in large skillet or wok over medium-high heat
- 2 tablespoons Vegetable Oil, divided
- 1 pound boneless skinless chicken breasts, sliced thin
- 1 pkg (12 oz each) frozen stir-fry vegetables
- 1/2 cup Original Stir Fry Sauce-Marinade
- 2 pkgs (8.8 oz each) Uncle Ben's® Ready Rice® Original White Rice
Strawberry Blueberry Refrigerator Cake
By carvalhohm
Make the cake: Place a rack in the center of the oven and preheat the oven to 325 degrees
- For the cake:
- Vegetable oil spray, for misting the pans
- Flour, for dusting the pans
- 1 package (18.25 ounces) plain yellow cake mix (see note)
- 4 ounces reduced-fat cream cheese, at room temperature
- 1 cup water
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 4 large eggs
- For the filling and garnish:
- 1 1/2 quarts fresh strawberries, rinsed and drained on paper towels, plus 1/2 cup sliced, for garnish
- 1 pint fresh blueberries, rinsed and drained on paper towels, plus 2 tablespoons for garnish
- 1 cup (8 ounces) reduced-fat or regular sour cream
- 8 ounces whipped topping or 2 cups whipped cream
- 1 cup confectioners’ sugar, to taste
Fudge-Bottom Candy Crunch Pie
By carvalhohm
BEAT milk and pudding mixes with whisk 2 min
- 2 cups cold milk
- 2 pkg. (3.9 oz.) Chocolate Instant Pudding
- 3 oz. Semi-Sweet Chocolate; divided
- 1 OREO Pie Crust
- 1 tub (8 oz.) Whipped Topping; thawed, divided
- 2 milk chocolate English toffee candy bars (1.4 oz. each); chopped, divided
Fudgy Chocolate Chip-Toffee Bars
By carvalhohm
Heat oven to 350° (325° for dark or nonstick pan)
- 1/2 cup Butter, melted
- 2 cups graham cracker crumbs (32 squares)
- 1 bag (8 oz) toffee bits (1 1/2 cups)
- 1 roll (16.5 oz) chocolate chip cookies
- 1 bag (12 oz) semi-sweet chocolate baking chips (2 cups)
- 1 can (14 oz) Sweetened Condensed Milk
- 1 tablespoon Butter
- 1 Pure Vanilla Extract
Creamy Chicken and Mushrooms
By carvalhohm
Combine chicken and mushrooms in slow cooker
- 1 1/4 lbs chicken tenders or boneless skinless chicken breasts cut up into bite size pieces
- 4 oz canned mushrooms, drained
- 1 oz packet of dry Ranch dressing
- 1 chicken bouillon cube
- 1 can cream of chicken soup
- 8 oz cream cheese (reduced fat works great)