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

Root Beer Carrots


12 oz can of Root Beer
1/2 cup of brown sugar, dark
1 T cinnamon
1/2 tsp salt, Kosher
1/2 t ground pepper
1 t all spice
1/2 t cloves, ground
1-pound small carrots
Whip Cream/Cool Whip to garnish

Bring all the ingredients to a boil on the stove. Then add the carrots and bring to a boil again. Place a lid on the pan and cook for five minutes. This will help soften the carrots. For the last 10-15 minutes remain on a boil with the lid off. Stir occasionally to keep the carrots rotating in the mixture. If for some reason the liquid begins to evaporate, add a bit of water or more root beer.

RootBeerCarrots

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

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

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

Gnocchi


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!

Gnocchi

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