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Recipes
The Best Carrot Cake EVER!!! #2
By carvalhohm
Preheat oven to 350 degrees
- 3 cups sifted all-purpose flour
- 3 cups granulated sugar
- 1 teaspoon salt
- 1 Tablespoon baking soda
- 1 Tablespoon Cinnamon
- 1 1/2 cups corn oil
- 4 eggs
- 1 Tablespoon vanilla extract
- 1 1/2 cups chopped walnuts
- 1 1/2 cups shredded coconut
- 1 1/3 cups pureed cooked carrots
- 3/4 cups crushed and drained pineapple
Crock-Pot BBQ Bacon Ranch Chicken
By carvalhohm
Cook the chicken in the crock-pot on High for 3 hours, or Low for 6 hours
- 4 boneless skinless chicken breasts, thawed
- 1 bottle Sweet Baby Ray’s Barbecue Sauce (or your favorite BBQ sauce)
- 1 pkg of The Pantry Club® Garden Ranch Gourmet Dip Mix
- 1/2 pkg of bacon, cooked and chopped
Pineapple Upside-Down Cupcakes #2
By carvalhohm
1 Heat oven to 350°. Spray 24 regular-size muffin cups with cooking spray
- 1 can (20 oz) sliced pineapple, drained, juice reserved
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 12 maraschino cherries, cut in half
Taco Stuffed Shells
By carvalhohm
In skillet brown meat over medium heat
- Optional Toppings:
- 1 lb. ground beef or turkey
- 1/4 cup taco seasoning, 1 envelope
- 4 oz. cream cheese, cubed
- 12 Jumbo Pasta shells, cooked according to package instructions
- 1 cup salsa
- 1 cup taco sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Jack cheese
- 1 1/2 cup crushed tortilla chips
- 1 cup sour cream
- 3 green onions, chopped
- sliced olives
- guacamole
- sliced avocados
- tomatoes
Citrus Chicken #2
By carvalhohm
Combine first 8 ingredients in small bowl, stirring well with whisk
- 1/4 cup orange juice
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh thyme
- 2 teaspoons bottled minced garlic
- 1 teaspoon grated orange rind
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 pound skinless, boneless chicken breast cutlets
- 1 tablespoon olive oil
- Cooking spray
- 6 cups bagged prewashed baby spinach
Cake Boss's Coconut Cake
By carvalhohm
Preheat oven to 325. Grease and flour two 8" round pans
- 1 box White Cake Mix (Pillsbury or Betty Crocker)
- 1 small box coconut pudding
- 4 eggs
- 1 1/3 cup water
- 1/2 cup oil
- 1 cup sweetened shredded coconut
Savory Chicken and Dumplings
By carvalhohm
1. Add chicken, water, salt, pepper, and bay leaf, to stockpot; toss in the juiced halves of the lemon
- 3 lbs chicken thighs (can substitute drumsticks or a whole fryer)
- 1 onion, diced
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 1 lemon, juiced (save the juiced halves to use as well)
- 1 tsp salt
- 1/4 tsp pepper
- 3 cups water
- 1 bay leaf
- 1 tsp thyme
- 2 cups all-purpose flour
- 3 tablespoons shortening
- 1 teaspoon salt
- 1/4 cup milk
- salt & pepper to taste
- lemon juice to taste (from the lemon you juiced)
Homemade Chicken Gravy Mix
By carvalhohm
Combine milk powder, sifted flour, bouillon powder/granules, seasonings
- 1-1/3 cups dry milk powder
- 3/4 cup sifted flour
- 3 tbsp chicken bouillon powder
- 1/4 tsp ground sage
- 1/8 tsp ground thyme,
- 1/8 tsp ground pepper
- 1/2 cup butter, margarine, or oil
Apple Custard Tart
By carvalhohm
Preheat oven to 375. Bake pastry shell for 15 minutes
- Apple Custard Tart
- 1 (9 or 10-inch) unbaked pastry shell
- 1-1/2 cups sour cream
- 1 (14 oz) can Eagle brand Sweetened Condensed Milk
- 1/4 cup frozen apple juice concentrate, thawed
- 1 egg
- 1-1/2 tsp vanilla
- 1/4 tsp ground cinnamon
- 2 medium Granny Smith apples, cored, pared and thinly sliced (about 2 cups)
- 1 T margarine or butter
- Apple Cinnamon Glaze (see below)
Party Squares
By carvalhohm
Preheat oven to 375 F. Roll out crescent rolls onto a large non-stick baking sheet
- 1 8-ounce package refrigerated crescent rolls
- 1 8-ounce package cream cheese, softened
- 1 1-ounce package dry Ranch-style dressing mix
- 2 carrots, finely chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped fresh broccoli
- 1/2 cup chopped green onions