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Recipes
Pineapple Icebox Cake
By carvalhohm
1 In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box
- 2 boxes (6-serving size each) vanilla pudding and pie filling mix (not instant)
- 5 1/4 cups milk
- 3/4 cup pineapple juice
- 2 cans (20 oz each) sliced pineapple, drained
- 1 box (12 oz) vanilla wafer cookies
- 2 cups whipping cream
- 2 tablespoons powdered sugar
Rosine's Chocolate Ganache Cake
By carvalhohm
Preheat oven to 350 degrees
- 1/2 1/2 1/2 cup butter
- 8 8 8 oz. bittersweet chocolate
- 5 5 5 eggs, separated
- 1/4 1/4 1/4 cup sugar
- 10 10 10 oz. heavy cream
- 8 8 8 oz. bittersweet chocolate, finely chopped
- 3 3 3 eggs
- 6 6 6 oz. bittersweet chocolate, melted, warmed
- 2 2 2 cups whipped cream, unsweetened, stiff
- white or bittersweet chocolate for garnish
- 30 prepared pan. Bake in preheated oven for 30 minutes or until toothpick inserted in center comes forth clean. Immediately run knife around edge of pan and invert cake onto a cake platter or cake circle. Cake may settle in center.
French Silk Chocolate Pie
By carvalhohm
1. With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes
- 1 1 1 cup heavy cream, chilled
- 3 3 3 large eggs
- 3/4 3/4 3/4 cup sugar
- 2 2 2 tablespoons water
- 8 8 8 ounces bittersweet chocolate, melted and cooled
- 1 1 1 tablespoon vanilla extract
- 8 8 1/2-inch tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
- 1 1 1 (9-inch) pie shell, baked and cooled (see note)
Blackberry Cheesecake Bites
By carvalhohm
1 Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of ...
- 15 graham cracker squares
- 1/2 cup sliced almonds
- 1 1/4 cups sugar
- 1/3 cup butter or margarine, melted
- 3 packages (8 oz each) cream cheese, softened
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 3 eggs
- 1/3 cup seedless blackberry jam
- 36 fresh blackberries
- Fresh mint leaves, if desired
YOGURT PIE
By carvalhohm
Mix the yogurt and Cool Whip and put in curst
- 1 Graham Cracker Crust (8")
- 1 8oz Container of Cool Whip
- 2 Cartons of flavored yogurt (We like the boysenberry especially well)
Crock Pot Chicken Taco Chili
By carvalhohm
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a ...
- To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
- 1 small onion, chopped
- 1 (15.5 oz) can black beans
- 1 (15.5 oz) can kidney beans
- 1 (8 oz) can tomato sauce
- 10 oz package frozen corn kernels
- 2 (10 oz) cans diced tomatoes w/chilies
- 4 oz can chopped green chili peppers, chopped
- 1 packet reduced sodium taco seasoning or homemade (see below)
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Sweetened Condensed Milk Buttercream Frosting
By carvalhohm
1. Cream butter together until smooth and light
- 1 cup butter, softened
- 3 cups powdered sugar
- 1 tsp flavoring ( a mix of vanilla and creme bouquet)
- 3-4 Tablespoons sweetened condensed milk
Layered Summer Fruits with Creamy Lime Dressing
By carvalhohm
1 In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high spee...
- 1 1 1 package (8 oz) cream cheese, softened
- 1/2 1/2 1/2 cup frozen limeade concentrate, thawed
- 1/4 1/4 1/4 cup powdered sugar
- 1 1 1 cup whipping cream, whipped
- 3 3 3 cups cut-up cantaloupe
- 1 1 1 quart strawberries, quartered
- 2 2 2 ripe medium mangoes, seed removed, peeled and cut up
- 2 2 2 cups blueberries
- 2 2 2 cups cut-up honeydew melon
- Mint leaves, if desired
Upside-Down Caramel-Apple Biscuits
By carvalhohm
1 Heat oven to 350°. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring ...
- 1/4 cup Butter
- 1/2 cup caramel ice cream topping
- 1/4 cup packed dark brown sugar
- 6 cups sliced peeled Granny Smith apples (about 4 medium)
- 1/2 cup Chopped Pecans
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated biscuits (8 biscuits)
Nutty Crescent Twists
By carvalhohm
Preheat the oven to 375 degrees
- 2 (8-ounce) cans refrigerated crescent rolls
- 6 tablespoons butter, melted and divided
- 1/2 cup chopped pecans or walnuts
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup sifted powdered sugar
- 2 tablespoons maple syrup