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

Caramel Dip


1-pound bag of caramel

1 stick of butter

1 can sweetened condensed milk

1 tsp all spice

Heat in a microwavable bowl all the ingredients. Best if you do it in 45-second intervals. Remove, stir and back into the microwave. Will take about 3 times in the microwave until it is smooth enough to serve.

caramel dip

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 Rice Bowl


2 pounds of boneless, skinless chicken thighs diced

15 oz can diced tomatoes

15 oz can black beans

2 T cilantro

3 cups of cooked rice

Diced chicken will be cooked off into a large skillet. When chicken is complete add in the tomatoes and the black beans, no need to drain the cans of vegetables. Stir on medium heat. Add the cilantro after three minutes of cooking the vegetables in the chicken. Turn the heat to low and cook for another 5 minutes, stirring often.

Serve over rice. Very simple, Very tasty.

Rice Bowl

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

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

Tiramisu Dip


12 ounces mascarpone cheese

8 ounces ricotta cheese

1/2 cup granulated sugar

4 tablespoons brewed espresso

1 teaspoon cocoa powder

1/2 cup finely chopped bittersweet chocolate

Place mascarpone in a stand mixer fitted with a whisk attachment and whip on low speed until smooth, about 30 seconds. Add ricotta, sugar, espresso. Increase speed to high and beat until stiff peaks form, about 3 minutes.

Transfer to a shallow 1-quart serving dish and dust with cocoa powder, then sprinkle chopped chocolate over cocoa. Serve with strawberries, lady fingers or assorted cookies.

Tiramisu Dip

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

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

Chocolate Snowball Cookies


I offer this Chocolate Snowball Cookie only if you have a big cup of coffee or milk. This dense, sweet wonder is coated with powdered sugar and sparkling dusting sugar.

6 oz of softened margarine (stick and one half)

2/3 cup of sugar

2 tsp of vanilla

In a mixer place these items and allow them to become one and fluffy.

chocolate snow balls

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

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

Bacon and Brussel Sprouts


Bacon and Brussel Sprouts

1 pound of brussel sprouts cut in half

1/2 pound of pepper bacon – diced and cooked

2 T of Worchestire sauce

Dash of salt and pepper

In a skillet saute the sprouts. When they begin to turn a brighter green color, add your worchestire sauce and bacon. Cook for another two minutes, stirring to assure the sprouts do not burn. Add salt and pepper and serve

Bacon and Brussel

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

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