Carbo’s Apple Spiced Cake

5 apples, cored and skins removed
1 cup water
1 t cinnamon

1 spiced cake mix
1 can ginger ale

2 oz honey
2 oz milk
1 cup powder sugar

Place apples in a sauce pan along with water and cinnamon. Cook until water has evaporated. Smush with a fork and place in a large bowl.
Add the cake mix and the ginger ale to the apples and stir until the batter is smooth.
Place in a prepared 9 by 13 pan and bake at 350 for about 30 minutes.
For the glaze: in a small bowl place the powder sugar, honey and milk. Mix with a spoon and drizzle over the top.

spiced apple cake

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

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


One 1-pound russet potato, baked and cooled
1 teaspoon kosher salt
1teaspoon freshly ground black pepper
1 large egg, beaten
1/4 cup all-purpose flour, plus extra for dusting

Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork mash the potato, salt and pepper together until smooth. Mix in 3 tablespoons of the egg (reserve the remaining egg for another use). Sprinkle the flour over the potato mixture. Stir until the mixture forms a dough. Knead until smooth, 30 seconds.

Dust flour on the counter, take the dough ball and work with a quarter of the dough. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope. Cut the dough into 1-inch pieces. Roll each piece of dough between your fingers. They will look like small eggs.
Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 1 to 2 minutes longer.

Sauce – you can use your favorite Italian red sauce or a butter and olive oil sauce. Serve warm. Garnish with fresh basil, Parmesan cheese for added flavor!


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

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

Saged Mushroom and Sausage Ragu

1 pound of Italian sausage
1 pound of diced portobello mushrooms
In a large skillet brown sausage and add the mushrooms near the very end of the sausage browning process
3 T of butter
Add butter to the meat and mushroom mixture.
Add 1/4 cup or Asiago cheese or Parmesan grated cheese.
10-12 leaves fresh sage, sliced thin/minced. Add to the mixture and serve over rice or potatoes.

saged mushroom

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

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

Flavored Butter Recipes

Cinnamon Honey Butter

(p)1/2 cup butter, softened
1/2 cup honey
2 tablespoons powdered sugar
1 tsp cinnamon
Cream together all ingredients until well incorporated and smooth.
Store in fridge when not in use.
Cinnamon Honey Butter

Rosemary Citrus Butter

There is nothing better than Citrus and Rosemary Compound butter. Great to serve with warm vegetables, fish even a great spread on bread!
zest of one orange
1/2 cup butter (salted), softened
2 T powder sugar
2 T of fresh orange juice
2 T of fresh chopped rosemary
Add all ingredients and mix until smooth.
Rosemary Citrus Butter

Lime and Avocado Butter

Summer grilling time and nothing is better on grilled fish than Avocado and Lime Compound Butter. So easy to make and can be used on vegetables as well!
1/2 cup butter (salted), softened
1 large avocado
zest of one lime
juice of one lime

1. In a small bowl, mash the avocado with the zest and juice of the lime.
2. Stir in the butter until incorporated.

Store with the avocado nut in it, wrapped tightly in refrigerator until ready to serve
Lime and Avocado Butter

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

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

Cinnamon Roll Pie

• One store bought package of cinnamon rolls

• Start with one roll and place in center of pan, then with the rest, unravel and continue the swirl pattern.
• Bake as directed and Frost hot pie out of the oven. Cut serving like a pie! Enjoy!
Cinnamon Roll Pie

Pecan Pie Bars


For crust:

  • 2 sticks unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 2 2/3 cups all-purpose flour
  • ½ teaspoon salt

For topping:

  • 1 stick (½ cup) unsalted butter
  • 1 cup packed light brown sugar
  • 1/3 cup honey
  • 2 tablespoons heavy cream
  • 2 cups chopped pecans



  • Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
  • First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
  • Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
  • While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
  • Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
  • Return the pan to the oven and bake an additional 20 minutes.
  • Remove the pan and allow the bars to fully cool in the pan.
  • Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Pecan Pie Bars

Peppermint Snow Ice Cream


  • 1c. Milk
  • 1/3c. Sugar
  • 1T of any flavoring extract( I used peppermint for this one) (Other ideas can be, Vanilla, strawberry, banana, orange, root beer etc.)
  • Snow


  • Mix 1 cup of Milk with 1/3 cup of sugar until sugar dissolves.
  • Add 1T of any flavor extract that you want your ice cream (you can also add food coloring to match)
  • Add clean snow until you reach the consistancy you like, and enjoy!


Peppermint Snow Ice Cream



Taylor Somerlott – aka Master Mom Chef – presenting fun and easy party recipes for all ages!