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Recipes
Caramel Apple Muffins
By carvalhohm
In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt
- TOPPING:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 2-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1 cup 2% milk
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- 1/2 cup chopped peeled tart apple
- 12 caramels, chopped
- 1/2 cup packed brown sugar
- 1/4 cup quick-cooking oats
- 3 tablespoons butter, melted
- 1 teaspoon ground Cinnamon
Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Frosting
By carvalhohm
1. First, prepare cookie dough in large bowl: Beat together butter and both sugars until creamy
- For Cupcakes:
- 1 box yellow cake mix, plus ingredients on back of box
- 1 small box SF/FF French vanilla pudding mix
- 1/2 tsp vanilla extract
- For (eggless) Cookie Dough:
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 4 T milk
- 1 T vanilla extract
- 1/4 tsp salt
- 2 1/2 cups all-purpose flour
- 3/4 cup mini chocolate chips
- For Cookie Dough Frosting:
- 3 sticks butter, softened
- 3/4 cup brown sugar
- 4- 4.5 cups powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2-3 T milk, if needed
- Mini chocolate chips, for sprinkles
PINEAPPLE UPSIDE DOWN CAKE #3
By carvalhohm
Preheat oven to 350 degrees
- Nonstick cooking spray
- 3 cups cake flour, plus more for pan
- 1 cup butter, softened, plus 1/2 cup, melted
- 2 1/4 cups sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups whole buttermilk
- 1 1/2 cups firmly packed brown sugar
- 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
- 1 (10-ounce) jar maraschino cherries, drained well
Caramel Apple Streusel Bars
By carvalhohm
1 Heat oven to 375°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 3 cups chopped peeled cooking apples (2 large)
- 1/2 cup caramel topping
- 1/4 cup all-purpose flour
- 1/2 cup butter or margarine, softened
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans
Red Velvet Cake #2
By carvalhohm
Cake: Preheat the oven to 350 degrees
- Cake:
- 3 3/4 •3 3/4 cups AP Flour
- 3 •3 tablespoons Dutch processed cocoa powder
- 1 1/2 •1 1/2 teaspoons baking soda
- 1/2 •1/2 teaspoon salt
- 12 •12 tablespoons unsalted butter, at room temperature
- 2 1/4 •2 1/4 cups granulated sugar
- 3/4 •3/4 cups vegetable oil
- 3 •3 large eggs, at room temperature
- 1 1/2 •1 1/2 teaspoons pure vanilla extract
- 1 1/2 •1 1/2 teaspoons red wine vinegar
- 1 •1 tablespoon red food coloring
- 1 1/2 •1 1/2 cups buttermilk, at room temperature
- Frosting:
- 1/2 •1/2 cup heavy cream
- 1 •1 cup whole milk
- 1/2 •1/2 vanilla bean, split and seeds scraped
- 7 •7 tablespoons all-purpose flour
- 3 •3 sticks unsalted butter, at room temperature
- 1 1/2 •1 1/2 cups superfine sugar
Galician-Style Soup
By carvalhohm
1 In large, heavy saucepot over medium-high heat, heat oil
- 2 tbsp. Extra-Virgin Olive Oil
- 1 medium yellow onion, cut in ¼” slices
- 1 pkg. (3.5 oz.) Chorizo, cut into ¼” rounds
- 2 packets Ham-Flavored Concentrate, mixed with 10 cups water
- 1 ham hock (about ½ lb.)
- 2 medium russet potatoes (about 1 lb.), peeled and cut into ¾” cubes
- 1 turnip, roughly chopped
- 2 cans (15.5 oz. each) Cannellini
- 4 cups chopped turnip greens, collard greens, or green cabbage
Smoky Barbecue Pork
By carvalhohm
Combine first 3 ingredients
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 1/2 teaspoon ground red pepper
- 1 (4- to 5-pound) boneless pork butt roast, cut in half
- 2 tablespoons butter
- 1 large onion, chopped
- 1 (16-ounce) bottle mesquite marinade
- 1 (19-ounce) bottle barbecue grilling sauce
Perfect Pot Roast
By carvalhohm
Heat a large pot or Dutch oven over medium-high (to high) heat
- 1 chuck shoulder roast, 4 to 5 pounds
- salt and pepper, to taste
- 2 tablespoons olive oil
- 2 large yellow onions (or white onions), cut into four wedges
- 5 large carrots, scrubbed and cut into 2 pieces
- 1 cup red wine (or you may subsitute 1 cup beef stock)
- 3 cups beef stock
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- mashed potatoes, for serving
- minced fresh parsley, for serving
- 1 chuck shoulder roast, 4 to 5 pounds
- salt and pepper, to taste
- 2 tablespoons olive oil
- 2 large yellow onions (or white onions), cut into four wedges
- 5 large carrots, scrubbed and cut into 2 pieces
- 1 cup red wine (or you may subsitute 1 cup beef stock)
- 3 cups beef stock
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- mashed potatoes, for serving
- minced fresh parsley, for serving
Cornflake Candy
By carvalhohm
Bring sugar and syrup to boil
- 1/2 cup sugar
- 1/2 cup white syrup
- 1 cup creamy peanut butter
- 2 cups corn flakes
Impossibly Easy Cheesecake
By carvalhohm
Heat oven to 350°F. Grease 9-inch pie plate
- 3/4 cup milk
- 2 teaspoons vanilla
- 2 eggs
- 1 cup sugar
- 1/2 cup Original Bisquick® mix
- 2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened