Roasted Parmesan Creamed Onions


3 large yellow onions

Extra virgin olive oil

Salt and pepper

1 C heavy cream

1/4 C water + 1 tsp white wine vinegar

1 cup Parmesan cheese

Preheat oven to 375 degrees and lightly spray a large cookie sheet with sides (jelly roll pan).  Peel the onions and slice them into 1/4 inch slices, keeping the rings intact.  Lay them on the cookie sheet and drizzle with olive oil, then salt and pepper.  Roast in the oven for 15 minutes.

While the onions roast, bring the cream, water and white wine vinegar to a gentle simmer over medium heat in a small saucepan.  Once it starts to bubble around the edges, remove from the heat and set aside.

Remove the onions from the oven.  Raise the oven temperature to 450 degrees.  If you would like these in a nicer serving dish, carefully transfer them to baking dish that has been sprayed with nonstick spray.  You may have to slightly overlap the onions to make them all fit.  Otherwise, you can leave them on the cookie sheet.  Pour the cream mixture gently over the top of the onions then generously sprinkle each onion with the fresh parmesan cheese.  Add a few more grinds of fresh black pepper over the top.

Cover with foil and return to the oven for another 20 minutes.  Remove the foil and allow the onions to brown for about 10-15 minutes more.

roastedparmonions

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Creamy Corn Casserole


1 (15 ounce) can whole kernel corn, drained

1 (14 ounce) can cream-style corn

1 package corn muffin mix

1 cup sour cream

1/2 stick butter, melted

1 to 1 1/2 cups shredded cheddar jack cheese (plain cheddar would work too)

Preheat oven to 350 degrees.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased 9 by 13-inch dish.

Bake for 45 minutes, or until golden brown. (check to make sure not to over bake, oven times vary)

Remove from oven and top with cheese.

Return to oven for 5 to 10 minutes, or until cheese is melted.

Let stand for at least 5 minutes and then serve immediately.

creamycorn

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Bourbon Vanilla Cranberry Sauce


14 oz fresh cranberries

1 cup sugar

1 cup water

2 tbsp bourbon

1 tbsp vanilla extract

Combine all ingredients in a large sauce pot and bring to a boil. Reduce heat and simmer until cranberries burst and begin to break down, about 10-15 minutes. Stir well and remove from heat. Sauce will thicken up greatly as it cools.

bourbonvanilla

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Pumpkin Triffle


2 loaves pumpkin bread (store bought but it could be any flavor)

1 cup toffee bits

1 cup granola

2 cups heavy cream

1/4 cup sugar

1–1/2 tsp cinnamon

1/2 tsp vanilla

1/2 tsp maple extract

Cut the pumpkin bread into 1” cubes.

Mix the toffee bits and the granola in a small bowl; set aside.

Beat the heavy cream with an electric mixer. Gradually add the sugar and continue mixing until stiff peaks form. Fold in the cinnamon, vanilla, and maple extract.

Layer 1/3 of the pumpkin bread cubes in the bottom of a large trifle bowl.

Top the bread cubes with 1/3 of the cinnamon-maple whipped cream and sprinkle 1/3 of the toffee mixture over the whipped cream layer.

Repeat the layers twice more, ending with the toffee mixture.

pumpkin triffle

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Coconut Pecan Cake with Coconut Icing


1 box cake mix – butter pecan

1 small box of pudding – coconut cream (or vanilla)

1.5 cups water

4 eggs

1/2 cup oil

Mix all ingredients together

Fold in: 1 cup pecan pieces and 2 cups of coconut

Next add 3 T butter and 6 oz of cream cheese/softened

Mix again until combined

Place in a prepared 9 by 13 baking dish and bake for 45 minutes at 350 degrees

When it is cooled, pour icing on it:

2 T cream

2.5 cups powder sugar

1.5 cup coconut

Generous shake of cinnamon on top

coconut pecan

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Simple Italian Dressing (or Stuffing)


2 package of favorite dinner rolls – any style even mix and match
2 pounds sausage (I like one hot and one sage)
1 head of celery – cleaned and sliced very thin
2 T olive oil
1 package of frozen onions
32-48 oz beef broth
Fresh cracked pepper
Take your dinner rolls out and slice them into inch by two inch segments and place on your counter to dry out (over night is great)
When ready to prepare, place all roll pieces into a very large bowl.
On the stove saute the onions and the celery with the olive oil until they begin to brown. Add 2 cups of broth to the vegetable mixture. Stir for about 20 seconds to get all the cooked and browned vegetable pieces loose from the pan. Transfer this over to the bread bowl. Mix the bread and vegetables together. Set aside.
Next, brown the sausage. Once the sausage is cooked. Add one cup of broth. Stir for about 20 seconds to get all the cooked and browned meat lose from the pan. Add to the bread and vegetable mixture. As you stir together, you may find your bread needs more broth, add it at this time.
Once you have completed this process, place the bread into a prepared baking dish. Add fresh cracked pepper. Cover, and heat on 350 for 20-25 minutes.

stuffing

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Cranberry and Butter turkey


1 turkey
2 pounds of cranberries
3 packages of assorted fresh herbs (rosemary, sage, oregano)
4 sticks of butter
In a large roasting pan, place your turkey, place cranberries inside the turkey, on and around the turkey. Place herbs inside, around and on the turkey. Finally your butter, same thing, in, on and around the turkey.
Bake at 350 until internal temperature reaches 160 degrees. I encourage you to leave uncovered the first half hour, cover with tin foil after that point. Baste the bird with the melted butter. Also at the end of the first hour, add one cup of water to the roasting pan. I would baste the bird every half hour after the first hour to keep the bird nice and moist.
Your fresh and organic turkeys will not have as much juice as will your frozen.

turkey

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz