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Recipes

White Chocolate Hazelnut Pie

White Chocolate Hazelnut Pie

By

Beat milk, pudding mixes and flavored instant coffee in medium bowl with wire whisk for 1 minute

  • 1-1/4 cups cold milk
  • 2 pkg. (4-serving size each) white chocolate instant pudding or other chocolate flavor
  • 2 tablespoons hazelnut flavored instant coffee
  • 1 tub (8 oz.) whipped topping, thawed and divided
  • 1 (6 oz.) purchased pie crust (try Oreo or graham cracker pie crust)
4.8/5 (5 Votes)

Chocolate Truffle Stuffed Cupcakes

Chocolate Truffle Stuffed Cupcakes

By

Truffles: Add all ingredients to pan over low heat until it all comes together

  • Truffles:
  • 1 tsp. butter
  • 1-1/2 c. semi sweet chocolate chips
  • 1/2 c. + 2 T. sweetened condensed milk
  • 2 tsp. vanilla
  • Cupcakes:
  • 1 box of Devil's Food Cake mix
  • 4 eggs
  • 1 c. sour cream
  • 3/4 c. canola oil
  • 1/2 c. water
  • 2 tsp. vanilla
4.5/5 (22 Votes)

Chicken Pot Pie Crumble

Chicken Pot Pie Crumble

By

Place chicken in a slow cooker, pour chicken broth over chicken

  • For the crumble:
  • 20 oz. boneless skinless chicken breast halves (about 2 large)
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 Tbsp olive oil
  • 1 cup peeled and diced carrots (about 2 large carrots)
  • 3/4 cup diced celery (about 2 large stalks)
  • 3/4 cup finely diced yellow onion (about 1/2 medium onion)
  • 2/3 cup frozen peas
  • 3 Tbsp butter
  • 1/3 cup all-purpose flour
  • 3/4 cup milk
  • 1 tsp lemon juice
  • 1 1/2 tsp dried parsley
  • 1/4 tsp dried thyme or rosemary
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavor)
  • 1/8 tsp cayenne pepper (optional)
  • 1/4 cup butter, cold and diced into small cubes
  • 2 oz. finely shredded Parmesan cheese (about 1/2 cup packed)
  • 3/4 cup + 2 Tbsp heavy cream
4.6/5 (28 Votes)

Lasagna Pasta Pies

Lasagna Pasta Pies

By

Heat oven to 350°F. Cook and drain pasta as directed on package

  • 1/2 cup uncooked medium pasta shells
  • 1/2 lb ground Italian sausage
  • 1 cup tomato pasta sauce
  • 2 cups loosely packed baby spinach
  • 1/2 cup reduced-fat ricotta cheese
  • 1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated buttermilk biscuits (10 biscuits)
  • 1 cup shredded mozzarella cheese (4 oz)
4.3/5 (13 Votes)

Make Your Own Cleaning Solutions

Make Your Own Cleaning Solutions

By

HEAVY DUTY WINDOW CLEANER: 1/2 cup household ammonia, 2 cups rubbing alcohol, 1 teaspoon liquid blue Dawn

  • HEAVY DUTY WINDOW CLEANER
  • DISINFECTING CLEANER
  • TUB AND TILE CLEANER
  • CLEANER FOR PAINTED CABINETS
4.3/5 (18 Votes)

Cherries and Berries Frozen Brownie Dessert

Cherries and Berries Frozen Brownie Dessert

By

1 Heat oven to 350°F. Make brownies as directed on box for 9-inch pan, except stir 1/2 cup chocolate chips into ba...

  • 1 box supreme brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 1/2 cup miniature chocolate chips
  • 1/3 cup hot fudge
  • 4 containers (6 oz each) Yoplait® Fruitful™ cherries & red berries yogurt
  • 2 tablespoons miniature chocolate chips
4.2/5 (10 Votes)

Fall Harvest Salad

Fall Harvest Salad

By

Preheat oven to 425°F. Coat a small baking sheet with cooking spray or line it with parchment paper

  • Remaining Ingredients:
  • 1 spray(s) cooking spray
  • 3 cup(s) uncooked butternut squash, cut into small cubes
  • 1/2 tsp olive oil
  • 1/2 tsp rosemary, fresh, minced
  • 1/2 tsp table salt, or to taste
  • Vinaigrette
  • 2 medium uncooked shallot(s), minced
  • 2 Tbsp olive oil
  • 2 1/2 tsp rice wine vinegar
  • 2 tsp apricot preserves
  • 1 tsp rosemary, fresh, minced
  • 1/4 tsp table salt, or to taste
  • 4 cup(s) arugula, baby leaves, packed
  • 1 medium pear(s), diced
  • 2 Tbsp chopped walnuts, toasted
4.7/5 (9 Votes)

Crunchy Chicken Burritos

Crunchy Chicken Burritos

By

1 In 10-inch skillet; heat oil over medium heat until hot

  • 2 tablespoons vegetable oil
  • 1 box Hamburger Helper™ crunchy taco
  • 1 cup water
  • 1 cup milk
  • 2 cups chopped deli rotisserie chicken
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro, if desired
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 10 flour tortillas for burritos (8 inch)
  • 1/2 cup fresh salsa
4.5/5 (11 Votes)

Slow-Cooker Rosemary-Garlic Beef Roast

Slow-Cooker Rosemary-Garlic Beef Roast

By

1 In small bowl, mix oil and Worcestershire sauce; brush over beef roast

  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon Worcestershire sauce
  • 5 - to 6-lb beef boneless sirloin tip roast
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 medium onion, sliced
  • 1 cup beef flavored broth (from 32-oz carton)
  • 3 tablespoons chili sauce
  • 1/3 cup all-purpose flour
4.6/5 (10 Votes)

Fire 'n Ice Pickles

Fire 'n Ice Pickles

By

Drain the pickles and discard juice but reserve the jar

  • 1 large (46 ounce) jar whole sour dill pickles, about 6 cups sliced (not kosher dill)
  • 2-1/2 cups of granulated sugar, divided
  • 4 cloves of garlic, minced or thinly sliced and divided
  • 2 teaspoons of pickled jalapeno, chopped, or to taste, can also substitute fresh jalapeno peppers if desired
  • 2 teaspoons of red pepper flakes
  • 2 teaspoons of pickling spice, divided, optional (recipe below)
4.6/5 (14 Votes)