Carvalhohm's profile page
Recipes
Overnight Cinnamon Roll French Toast Bake
By carvalhohm
1 Bake and ice cinnamon rolls as directed on can
- 1 can (12.4 oz) refrigerated cinnamon rolls with icing
- 4 eggs
- 3/4 cup half-and-half
- 1/4 cup light or dark corn syrup
- 2 teaspoons vanilla
- 4 tablespoons butter
Sugar Cookie Slices
By carvalhohm
1.In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds
- 1 cup butter, softened
- 1-1/2 cups granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- Colored sugar
Crispy-Coat Chicken
By carvalhohm
Preheat oven to 350 degrees
- 1 (7 ounce) bag herb-style or corn bread stuffing, finely crushed (one 7-ounce bag equals 4 cups stuffing or 2 cups crushed stuffing)
- 1 (0.7 ounce) package Italian salad dressing mix
- 2 eggs, well beaten
- 1 chicken (about 3 pounds), cut into 8 pieces
Chocolate Cheesecake Candy Cane Bars
By carvalhohm
For the crust: Preheat the oven to 350 degrees
- 20 chocolate wafer cookies
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon finely ground coffee beans
- 1/4 teaspoon fine salt
- 8 ounces semisweet chocolate, finely chopped
- 8 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon light or dark corn syrup
- 2 tablespoons sour cream, at room temperature
- 1/2 cup crushed candy canes
Cajun Summer Vegetables
By carvalhohm
Place vegetables in a grill wok or basket
- 2 medium yellow summer squash, sliced
- 2 medium zucchini, sliced
- 1-3/4 cups sliced fresh mushrooms
- 1/2 medium onion, sliced and separated into rings
- 1/2 medium red onion, sliced and separated into rings
- 1 cup cherry tomatoes
- 1/4 cup sliced fresh carrots
- 1 teaspoon Cajun seasoning
Praline Dessert
By carvalhohm
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® German chocolate cake mix
- 1/2 cup butter or margarine, softened
- 1 container Betty Crocker® Rich & Creamy coconut pecan frosting
- 1/3 cup milk
- 2 tablespoons Gold Medal® all-purpose flour
- 1 egg, slightly beaten
- Caramel topping, if desired
- Sweetened whipped cream, if desired
- Pecan halves, if desired
- Toasted coconut, if desired
- Save $$$ on your favorite brands
Lemon-Lime Cookie Crisps
By carvalhohm
Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets
- 3 1/3 Tbsp unsalted butter, softened
- 1/2 cup(s) sugar
- 2 large egg white(s)
- 1/3 cup(s) cake flour
- 1/2 tsp vanilla extract
- 2 tsp lemon zest, finely chopped
- 2 tsp lime zest, finely chopped
Susan’s PEANUT BUTTER CUP FILLING
By carvalhohm
-Scoop small portion with baby spoon and roll in your hands to make a ball shape
- 1- 1/2 C. Peanut Butter ( I like chunky but both will work)
- 1 stick of softened Butter (not margarine)
- 1 t. Vanilla
- 3/4 C. Powdered Sugar (Pure Cane)
First Place Coconut Macaroons Recipe
By carvalhohm
Directions In a small bowl, combine the coconut, sugar, flour and salt
- 1-1/3 cups flaked coconut
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 egg whites
- 1/2 teaspoon Spice Islands® pure vanilla extract
Spinach and Chicken Layered Enchiladas
By carvalhohm
Preheat oven to 350. Lightly grease 1 9×13 glass baking dish with non-stick cooking spray
- 2 cups cooked, shredded chicken
- 8 oz. container sour cream
- 10 oz. boxes frozen spinach, cooked and well drained
- 1 Tbsp minced onion
- 1 tsp minced garlic
- 1 tsp ground cumin
- Salt and pepper
- 10 soft taco size flour tortillas
- 10 oz. cans green chile enchilada sauce
- 2 cups shredded Mexican blend cheese