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Recipes
Frosty Yogurt Bites
By carvalhohm2
1 Place mini paper baking cup in each of 8 mini muffin cups
- 1 container (6 oz) Yoplait® Light Fat Free strawberry yogurt
- 1/2 cup frozen (thawed) reduced-fat whipped topping
- 4 strawberries, cut in half
Bobby Flay’s Grilled Potato Wedges with Hot Garlic Red Chili Parmesan and Parsley
By carvalhohm2
Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat
- 6 russet potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- 1/4 c canola oil
- 1/3 c olive oil
- 3 garlic cloves, finely chopped
- 1/4 t red chili flakes
- 1/4 c chopped fresh flat-leaf parsley
- 1/4 c freshly grated Parmigiano-Reggiano
Homemade Girl Scout Cookies: Thin Mints
By carvalhohm2
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt
- 2 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 6 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup white sugar
- 1/2 cup butter, room temperature
- 1/3 cup milk (any kind)
- 1/2 tsp vanilla extract
- 3/4 tsp peppermint extract
Old-Fashioned Banana Nut Bread
By carvalhohm2
Preheat the oven to 350 degrees
- 3 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mashed bananas (five or six medium bananas)
- juice from 1/2 large lemon
- 3/4 cup butter
- 1 1/2 cup granulated sugar
- 3 large eggs
- 3/4 cup milk
- 1/2 cup chopped walnuts
PUERTO RICAN STYLE CORNED BEEF AND RICE
By carvalhohm2
Fry chopped potato in canola oil
- 5 Tbsp canola oil
- 1 potato, peeled and chopped
- 1/2 cup chopped onion
- 10 garlic cloves, minced
- 1/4 cup red bell pepper, minced
- 1 packet Sazon
- 1 packet chicken bouillon
- 1/4 tsp Adobo
- 1 8-oz. can Iberia Spanish-style Tomato Sauce
- 6 oz. beef broth
- 1 can corned beef
- 1/4 cup green onion, chopped
Italian BLT Bread Salad
By carvalhohm2
Preheat oven to 400 degrees F
- 1 (8-ounce) Italian or French bread loaf, cut into 1/2-inch chunks
- 1/2 pound fresh mozzarella, cut into 1/4-inch pieces
- 1 cup olive oil-and-balsamic vinegar dressing
- 1/2 cup kalamata olives, pitted and halved
- 1 pint grape tomatoes, halved
- 2 green onions, sliced
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon black pepper
- 3 cups chopped romaine lettuce
- 10 bacon slices, cooked and crumbled
Bacon-Egg Breakfast Bites
By carvalhohm2
1 Heat oven to 350°F. Generously spray 24 mini muffin cups with Original No-Stick Cooking Spray
- 12 slices precooked bacon (from 2.1-oz package)
- 1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds
- 24 frozen potato nuggets (from 2-lb bag)
- 5 Eggs
- 1/4 teaspoon salt
- 1/4 teaspoon Ground Black Pepper
- Chopped fresh parsley, if desired
Avocado and Tomato Salad
By carvalhohm2
In a large bowl, combine the tomatoes, avocados, red onions and cilantro
- 2 large tomatoes, cut into a large chunks
- 2 avocados, cut into a large chunks
- 1 small red onion, thinly sliced
- 2 tablespoons chopped cilantro
- juice of 2 limes
- extra virgin olive oil
- salt
OVEN FRIED PARMESAN CHICKEN
By carvalhohm2
Preheat oven to 425° F. Combine mayonnaise with cheese in medium bowl
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 4 tsp. Italian seasoned dry bread crumbs
Cookie Cups
By carvalhohm2
Freeze packaged dough for an hour, until firm
- 1 (18- to 20-ounce) package refrigerated cookie dough, any flavor
- Assorted fillings (optional)