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Recipes
No-Bake Mini “Sundae” Sweets
By carvalhohm
SPRAY large bowl with nonstick cooking spray
- Nonstick cooking spray
- 6 cups miniature marshmallows
- 1/4 cup (1/2 stick) butter
- 8 cups crispy rice cereal
- 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
- 1 tablespoon vegetable shortening
- Assorted sprinkles and sugars
- 1 1/2 cups thawed, frozen whipped topping
- 24 maraschino cherries, blotted dry
Shrimp Fried Rice
By carvalhohm
In large skillet, heat oil over high heat
- 2 tablespoons vegetable oil
- 2 cups uncooked instant rice
- 1 3/4 cups chicken broth
- 1 (10-ounce) package frozen cooked salad shrimp, thawed
- 1 cup frozen peas, thawed
- 4 scallions (green onions), thinly sliced
- 2 tablespoons soy sauce
- 1/4 teaspoon black pepper
HAWAIIAN RAINBOW JELLO
By carvalhohm
A COUPLE OF HOURS BEFORE YOU START, CHILL A 9 X 13 GLASS DISH IN THE REFRIGERATOR
- 8 individual packets of Knox gelatin
- 2 (14 oz.) can sweetened condensed milk
- 1 large box berry blue jello gelatin
- 1 large box lime jello gelatin
- 1 large box lemon jello gelatin
- 1 large box orange jello gelatin
- 1 large box strawberry jello gelatin
Creole Shrimp Pasta
By carvalhohm
Cook pasta according to package directions
- 1 package (16 ounces) penne pasta
- 1 large red onion, finely chopped
- 3 tablespoons butter
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 pound Jumbo Raw Shrimp, peeled and deveined
- 2 tablespoons seafood seasoning
- 1/4 cup heavy whipping cream
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 1 tablespoon Louisiana-style hot sauce
- 1/4 teaspoon pepper
Berry French Toast Bake
By carvalhohm
1 Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with butter
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/4 cup sugar
- 2 teaspoons vanilla
- 6 eggs
- 1 loaf (1 lb) soft French bread, cut into 1-inch cubes (8 cups)
- 1 1/2 cups frozen organic harvest berries or blueberries (from two 10-oz bags)
- 1/2 cup sugar
- 1 1/2 teaspoons cornstarch
- 2 tablespoons orange juice
- 1 cup frozen organic harvest berries or blueberries
- 1 1/2 cups fresh strawberries, cut in half
- 1/4 teaspoon salt
Cashew Chicken Twists with Spicy Orange Sauce
By carvalhohm
1 Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray
- 12 uncooked chicken breast tenders (not breaded) (about 1 1/4 lb)
- 1/4 cup sweet ginger garlic seasoning
- 1 can refrigerated original breadsticks
- 1/4 cup finely chopped roasted salted cashews
- 2/3 cup Sweet Orange Marmalade
- 1 1/2 teaspoons Sriracha sauce
- 2 teaspoons soy sauce
Red Slush Punch
By carvalhohm
1.In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water
- 3 (3 ounce) packages strawberry flavored Jell-O® mix
- 9 cups boiling water
- 4 cups sugar
- 9 cups water
- 2 (46 fluid ounce) cans pineapple juice
- 2 cups lemon juice
- 4 (2 liter) bottles ginger ale
White Chocolate-Cranberry Cookies
By carvalhohm
In large bowl, combine all ingredients; mix well
- 1 (16-ounce) package refrigerated white chocolate chunk cookie dough
- 1 cup chopped macadamia nuts
- 1/2 cup sweetened dried cranberries
- 1 teaspoon vanilla extract
Gooey Surprise Cakes
By carvalhohm
Preheat oven to 350 degrees
- Topping:
- 1 box yellow cake mix
- 1 egg, lightly beaten
- 1 stick butter, melted
- 1 8 oz. package cream cheese
- 1 box confectioners sugar
- 2 eggs, lightly beaten
- 8 oz. chocolate chips
- 8 oz. coconut
- 1 1/2 cups chopped pecans
Banana Oatmeal Cookies
By carvalhohm
Preheat oven to 350 degrees
- 2 cups rolled oats
- 2/3 cup almonds
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups mashed banana (about 3 bananas)
- 1/4 cup oil
- 1 teaspoon pure vanilla extract
- 3/4 cup raisins