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Recipes

White Chocolate Chip and Macadamia Nut Cookie

White Chocolate Chip and Macadamia Nut Cookie

By

Preheat the oven to 350 degrees

  • 1 cup (two cubes) butter 3/4 cup granulated sugar
  • /2 cup brown sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips
  • 1 1/3 cups macadamia nuts, about 6 ounces, coarsely chopped
4.6/5 (22 Votes)

Cielito Lindo or Puerto Rican Dip

Cielito Lindo or Puerto Rican Dip

By

First, spread a layer of the softened cream cheese

  • 4 oz of cream cheese, room temperature
  • 2 tbs of your favorite Mexican salsa
  • 1/2 cup of shredded cheddar – mixture of white and orange works great
  • 1/4 cup of shredded lettuce
  • 1/4 cup of tomatoes, chopped finely
  • 1 tbs sour cream
  • Whole grain corn tortilla chips to accompany
4.7/5 (3 Votes)

Potato Macaroni Salad

Potato Macaroni Salad

By

Cook potatoes the night before, drain thoroughly, and chill in the refrigerator overnight

  • 4 large russet potatoes
  • 1 1/2 cups small elbow macaroni-dry
  • 1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
  • 1 tablespoon finely minced onion (I mince mine extra fine)
  • 6 hard boiled eggs, finely grated
  • Salt and pepper to taste
  • 1 1/2 Cups Best Foods mayonnaise (Helman's is the brand elsewhere)
4.6/5 (8 Votes)

Chunky Guacamole

Chunky Guacamole

By

Position knife blade in food processor bowl; add avocado, lemon juice, and garlic

  • 2 small avocados, peeled and cubed (about 1-1/2 cups)
  • 2 tablespoons lemon juice
  • 1 large clove garlic, halved
  • 1 onion, chopped (3/4 cup)
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon hot sauce
  • 1 medium tomato, seeded and chopped (about 1 cup)
  • 4 green onions, chopped
  • Tortilla chips
4.4/5 (8 Votes)

Peanut-Bacon Cookies with Maple Frosting

Peanut-Bacon Cookies with Maple Frosting

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Let dough stand at room temperature 10 minutes to soften

  • Cookies:
  • 1 roll (16.5 oz) refrigerated sugar cookies
  • 10 slices bacon, crisply cooked, crumbled (about 3/4 cup)
  • 1/2 cup chopped peanuts
  • Frosting:
  • 1 container (1 lb) vanilla creamy ready-to-spread frosting
  • 1/4 teaspoon maple flavor
4.6/5 (18 Votes)

May’s Kalua Pork Stuffing

May’s Kalua Pork Stuffing

By

Preheat oven to 325 degrees and prepare all ingredients Spread bread cubes in 2 shallow baking pans and bake in up...

  • 24 oz May's Kalua Pork (Thawed)
  • 1 cup Diced Onion
  • 1/2 cup Diced Celery
  • 2 Medium White Bread Loaves (cut into 3/4 inch cubes)
  • 2 cups Chicken or Turkey Stock
  • 1/2 cup Salted Butter
  • 1 teaspoon Chopped Dried Thyme
  • 1 teaspoon Chopped Dried Sage
  • .5 teaspoon Granulated Salt
  • .5 teaspoon Ground Black Pepper
4.4/5 (5 Votes)

Bacon Cheddar Bites

Bacon Cheddar Bites

By

Preheat oven to 350 degrees F

  • 1 cup milk
  • 1/2 stick butter
  • 1 cup all-purpose flour
  • 4 eggs
  • 8 slices bacon, cooked crisp and crumbled
  • 1/3 cup thinly sliced scallion
  • 1 cup shredded Mexican cheese blend
  • 3/4 teaspoon salt
4.4/5 (25 Votes)

Lemon Chiffon Cake

Lemon Chiffon Cake

By

Place egg whites in a large bowl; let stand at room temperature 30 minutes

  • LEMON FROSTING:
  • 7 eggs, separated
  • 2 cups Unbleached All-Purpose Flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup lemon juice
  • 4-1/2 teaspoons grated lemon peel
  • Dash salt
4.6/5 (18 Votes)

Baked Zucchini Chips

Baked Zucchini Chips

By

Preheat oven to 425 degrees F

  • 1/4 cup Italian-seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons fat-free milk
  • 2 small zucchini, cut into 1/4-inch slices
4.7/5 (6 Votes)

One-Pot Parmesan Chicken Ziti with Artichokes and Spinach

One-Pot Parmesan Chicken Ziti with Artichokes and Spinach

By

1 In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat

  • 4 cups water
  • 2 cans (12 oz each) evaporated milk
  • 1 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 1 lb uncooked ziti pasta
  • 2 teaspoons cornstarch
  • 2 cups shredded deli rotisserie chicken
  • 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
  • 10 oz shredded Parmesan cheese (about 2 1/2 cups)
  • Juice of 2 medium lemons (about 2/3 cup)
  • 2 tablespoons butter
  • 4 cups baby spinach (5-oz package)
  • 1/2 teaspoon pepper, if desired
4.7/5 (23 Votes)