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Recipes
Cranberry Almond Granola Muffins
By carvalhohm2
1 Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muff...
- 1 cup fat-free (skim) milk
- 1/4 cup vegetable oil
- 1/4 cup fat-free egg product or 2 egg whites
- 1 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup fresh or frozen cranberries, chopped
- 1/2 cup Nature Valley® cranberry almond protein granola
- 1/4 cup sliced almonds
- Coarse sugar, if desired
Perfectly Peachy Cake
By carvalhohm2
In a large bowl, combine baking mix and sugars
- 3/4 c. biscuit baking mix
- 1/2 c. brown sugar, packed
- 1/3 c. sugar
- 2 eggs, beaten
- 2 t. vanilla extract
- 1/2 c. evaporated milk
- 2 t. butter, melted
- 3 peaches, peeled, pitted and mashed
- 3/4 t. cinnamon
- Garnish: vanilla ice cream
Uncle Dan's Oyster Sauce Chicken
By carvalhohm2
Combine sauce ingredients and cook on low heat until dissolved
- Sauce:
- 5 lbs. chicken thighs
- 1/4 c. flour
- Chopped green onion
- Seasoned salt
- Pepper
- 1/2 tsp. pepper
- 1/2 c. oyster sauce
- 3 Tbsp. sugar
- 3/4 c. water
Banana Crunch Pie
By carvalhohm2
In a small saucepan, melt butter over low heat; stir in sugar and cinnamon, if desired, and cook until bubbles form
- 5 1/3 tablespoons (1/3 cup) butter
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup corn flake crumbs
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup plus 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 5 medium-sized bananas
S'mores Cake
By carvalhohm2
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box yellow cake mix
- 1 cup graham cracker crumbs (14 squares)
- 1 cup water
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 3 eggs
- 1 jar (16 to 17 oz) hot fudge or chocolate topping (not chocolate syrup)
- 1 jar (7 oz) marshmallow creme
- 1 cup fluffy white frosting
Slow Cooker Buffalo Chicken Dip
By carvalhohm2
Heat chicken and hot sauce in a skillet over medium heat, until heated through
- 2 10-ounce cans chunk chicken, drained
- 2 8-ounce packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (like Frank’s Red Hot or Tabasco)
- 1 1/2 cups shredded Cheddar cheese
Baked Potato Soup
By carvalhohm2
1. Melt the butter in a large saucepan over medium heat
- 1/4 cup butter
- 1/2 medium onion, chopped
- 1 medium carrot, grated
- 1/4 cup all-purpose flour
- 1 15-ounce can chicken broth
- 1 12-ounce can evaporated milk
- 3 medium russet potatoes, baked and cooled
- 1/2 cup grated cheddar cheese
- 1/2 teaspoon salt
- pepper to taste
- 1/2 cup grated cheese (for garnish)
- 4 slices bacon, cooked crisp and snipped into pieces
- 3 tablespoons sliced green onions
Mushroom Soup with Marsala
By carvalhohm2
In a medium pot, simmer the porcini mushrooms in the stock to soften, about 10 minutes
- 1/2 ounce (about 1/2 cup) dried porcini mushrooms
- 4 cups chicken or vegetable stock
- 1/3 cup EVOO – Extra Virgin Olive Oil, plus more for frying bread, divided
- 1 pound cremini (baby Portobello) mushrooms, thinly sliced
- 4 shallots, chopped
- 4 cloves garlic, chopped
- 1 bay leaf
- 2 tablespoons fresh thyme, chopped
- Salt and pepper
- 1 cup marsala
- Good quality white, peasant or Italian bread, sliced
- 1/2 cup flat-leaf parsley, finely chopped
- Juice of 1/2 lemon
- Grated Parmigiano-Reggiano, for serving
Chicken and Rice Casserole in a Mug
By carvalhohm2
In a small bowl, combine all ingredients, except the can of chicken
- 1/3 cup instant rice
- 1 teaspoon dried celery flakes
- 1/4 teaspoon dried onion flakes
- 1 teaspoon dried chives
- 1 (4 1/2 ounce) can chunk chicken
- melted.
Pistachio Holiday
By carvalhohm2
Preheat oven to 325 degrees F
- 2 egg whites (at room temperature)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 1 cup (about 5 ounces) natural pistachios, shelled and finely chopped (you should have 1/2 cup after chopping)