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Recipes
Chocolate Crinkles
By carvalhohm
1 In large bowl, mix oil, chocolate, granulated sugar and vanilla
- 1/2 cup vegetable oil
- 4 oz unsweetened baking chocolate, melted, cooled
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 eggs
- 2 cups Gold Medal® all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
Caramel Pumpkin Tiramisu
By carvalhohm
Using serrated knife, cut six ladyfingers in half width wise
- SAUCE:
- 18 crisp ladyfinger cookies
- 1/4 cup maple syrup
- 2 tablespoons bourbon
- 1 cup heavy whipping cream, divided
- 1/4 cup sugar
- 3/4 cup solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 3 tablespoons confectioners' sugar
- 3/4 cup caramel ice cream topping
- 2 teaspoons bourbon
Cheesy Spinach-Artichoke Bites
By carvalhohm
1 Heat oven to 350°F. In large bowl, mix Filling ingredients
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain, thoroughly chopped
- 1 can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped
- 1/2 cup shredded Asiago cheese (2 oz)
- 1/4 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 medium cloves garlic, finely chopped
- 2 cans (16.3 oz each) refrigerated original biscuits (8 biscuits each)
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
Tex-Mex Meatball Pie
By carvalhohm
Heat oven to 375°F. On ungreased cookie sheet, unroll pie crust
- 1 box refrigerated pie crusts, softened as directed on box
- 18 frozen cooked meatballs (about 1 inch), thawed
- 1 cup frozen corn
- 3/4 cup Thick ‘n Chunky salsa
- 3/4 cup shredded Cheddar cheese (3 oz)
- 1 cup shredded lettuce
- 1/4 cup sour cream
Grilled Bourbon Steak
By carvalhohm
In a baking dish or resealable plastic bag, combine all the ingredients except the steaks; mix well
- 2 teaspoons yellow mustard
- 1/2 cup bottled steak sauce
- 1/4 cup bourbon whiskey
- 1 teaspoon honey
- 4 (10-ounce) rib, strip, round or chuck steaks (see Option)
Lemony-Thyme Zucchini Muffins
By carvalhohm
Preheat oven to 350 degrees F
- For the Muffins:
- 1 cup finely shredded, unpeeled zucchini (about 1 & 1/2 small zucchini)
- 1/4 cup cooking oil
- 1 egg
- 1 cup sugar
- 1 tsp. lemon zest
- 1 tbsp. finely chopped fresh thyme (leaves only)
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1 - 1/2 cups flour
- Glaze (recipe below)
Alea’s Lemon Pasta with Chicken and Broccoli
By carvalhohm
Cook pasta according to package directions
- 16 oz. package pasta
- 1/4 cup olive oil
- 1 cup onions, diced
- 4 cloves garlic, minced
- 2 cups cooked chicken, diced (optional)
- 4 cups broccoli, cut into small florets
- 2 cups carrots, julienned
- 1/3 cup vegetable broth (how to make vegetable broth)
- juice and zest of one lemon
- 1/4 cup fresh parsley ( or 2 tablespoons dried)
- 1 teaspoon seasoning salt (how to make seasoning salt)
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
- Add this recipe to ZipList!
- Directions
- Cook pasta according to package directions. Drain.
- While pasta is cooking, saute onions and garlic in olive oil until tender.
- Add broccoli, carrots, chicken, lemon juice, vegetable broth, and spices and cook over a medium-high for 5 -7 minutes or until vegetables are fork tender.
- Add vegetable mixture to pasta and toss.
- Serve immediately, or at room temperature, or refrigerate it and serve it chilled. icon smile Aleas Lemon Pasta with Chicken and Broccoli I served this with a fruit salad.
Pumpkin Cupcakes
By carvalhohm
1. Mix together sugar, pumpkin, oil, and eggs
- 2 cups sugar
- 2 cups cooked pumpkin
- 2 cups flour
- 1 1/2 cups oil
- 4 eggs
- 1 tsp. salt
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cinnamon
- Dash of nutmeg
- 1/2 cup coconut, optional
- Cinnamon and sugar
Pineapple-Glazed Chicken with Sweet Potatoes
By carvalhohm
1. Layer sweet potatoes into slow cooker
- 3 medium sweet potatoes, peeled and sliced into 1” chunks
- 2/3 cup, plus 3 Tbsp., flour, divided
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1 tsp. pepper
- 4 5-oz. boneless, skinless chicken breast halves
- 1/4 stick (2 Tbsp.) butter
- 10 3/4-oz. can cream of chicken soup
- 3/4 cup pineapple juice
- 2 tsp. brown sugar
- 1 tsp. grated orange peel