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Recipes
Speedy Layered Chicken Enchilada Pie
By carvalhohm2
1 Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray
- 1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch)
- 2 cups cubed cooked chicken
- 1/2 cup uncooked instant rice
- 2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (19 oz) hot enchilada sauce
- 1 cup frozen white shoepeg corn (from 9-oz box), thawed, drained
- 1 cup Thick 'n Chunky salsa
- 2 tablespoons thinly sliced green onions
- Reduced-fat sour cream, if desired
- Chopped green onions, if desired
One Pot Couscous
By carvalhohm2
Coat a soup pot with cooking spray
- 2 to 2-1/2 pounds lamb stew meat or boneless leg of lamb, cut into 1-inch chunks
- 1 onion, coarsely chopped
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 3/4 cups beef broth
- 1 (16-ounce) package frozen mixed vegetables
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10-ounce) package couscous
Crispy Chickpeas
By carvalhohm2
1. Heat oven to 425°F. In medium bowl, stir together chickpeas, olive oil, smoked paprika and ½ tsp
- 2 cans (15.5 oz. each), Chick Peas, drained, rinsed and patted dry with paper towels
- 3 tbsp. Extra Virgin Olive Oil
- 2 tsp. smoked paprika
- 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste
Asparagus Bacon Bundles
By carvalhohm2
Preheat oven to 450 degrees F
- 1 pound fresh asparagus, trimmed
- 12 slices bacon
- 1/2 teaspoon black pepper
- 1/4 cup chopped sundried tomatoes in oil
The Elyria Pink Cookie
By carvalhohm2
Mix butter (or margarine), Crisco and sugar until creamy
- 1/2 cup butter or margarine
- 1/2 cup Crisco
- 11/2 cup sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 3 tablespoons sour cream
- 3 cups sifted flour
- 1/2 teaspoon salt
Raspberry Peach Skillet Cobbler with Caramel Nut Whipped Cream
By carvalhohm2
Preheat the oven to 350 degrees
- For the cake:
- 1 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- For the filling:
- 2 tablespoons butter
- 1 3/4 to 2 cups fresh peaches, pealed and sliced into thick slices
- 1/2 to 3/4 cup fresh or frozen raspberries (if frozen, partially thawed)
- 1/4 cup Red Currant Jelly or similar jelly
How to Make A Cake Mix Taste Like A Bakery Cake
By carvalhohm2
Look at the directions on the cake mix
- Cake mix
- Eggs
- Butter
- Milk
Classic Bruschetta
By carvalhohm2
Preheat the broiler. Place the bread cut side up on a cookie sheet and broil for 2 to 3 minutes, or until golden
- 1 loaf (1 pound) Italian bread, cut in half lengthwise
- 1/3 cup olive oil
- 1/3 cup chopped fresh basil or 2 tablespoons dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 medium-sized plum tomatoes, seeded and chopped
Grandma's Zucchini Bread
By carvalhohm2
Sift flour, salt, baking powder, baking soda and cinnamon together; set aside
- 3 c. all-purpose flour
- 1 t. salt
- 1/4 t. baking powder
- 1 t. baking soda
- 1 T. cinnamon
- 3 eggs
- 1 c. oil
- 2 t. vanilla extract
- 2-1/4 c. sugar
- 2 zucchini, shredded
- 1/2 c. chopped walnuts
Applebee's Hot Artichoke and Spinach Dip
By carvalhohm2
•Preheat oven to 350 degrees F
- 1 (10-ounce) box frozen chopped spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- 1 cup shredded Parmesan-Romano cheese blend
- 1/2 cup shredded mozzarella cheese
- 1 (10-ounce) jar prepared Alfredo sauce
- 1 teaspoon minced garlic
- 4 ounces softened cream cheese