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

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