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Recipes
Peach-Blueberry Crumble
By carvalhohm
Gently toss together fruit, 1/2 cup sugar and cornstarch in a 2-quart casserole dish; set aside
- 4 c. peaches, peeled, pitted and sliced
- 1 c. blueberries
- 3/4 c. sugar, divided
- 2 T. cornstarch
- 1/2 c. brown sugar, packed
- 1 c. quick-cooking oats, uncooked
- 1/4 t. cinnamon
- 1/4 t. nutmeg
- 1 egg, beaten
- 4 T. butter, sliced
Chocolate Pecan Pie
By carvalhohm
Fit piecrust into a 9" deep dish pie plate according to package directions; fold edges under and crimp
- 1/2 (15-oz.) pkg. refrigerated pie crusts
- 4 eggs
- 1 cup light corn syrup
- 6 tablespoons butter or margerine, divided
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup coarsley chopped pecans
- 1 cup (6 oz.) semisweet chocolate chips
- Hot fudge topping, warmed
- Frozen whipped topping
- Chopped chocolate
Potato Crusted Chicken Breasts
By carvalhohm
Preheat oven to 400°. Prepare a small baking dish with nonstick spray
- 1 lb boneless chicken breast
- 1/2 cup instant mashed potato flakes
- 2-3 TBSP Miracle Whip
- Salt and pepper
Twice Baked Cauliflower
By carvalhohm
Preheat oven to 350. Cut out stem and core from cauliflower, and cut into small pieces
- 1 large head cauliflower
- 4 oz. low fat cream cheese (do not use fat free)
- 1/2 cup low fat sour cream (do not use fat free)
- 1/4 cup minced green onions
- 1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
- 6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
- 1 cup reduced fat sharp cheddar cheese
- (I used Kraft 2% milk sharp cheddar)
CREAM CHEESE SAUCE
By carvalhohm
In top of double boiler over simmering water, combine cream cheese, mashed with a fork, French Onion Chip Dip, hors...
- 1 (8-oz) cream cheese
- 1 (8-oz) carton French Onion Chip Dip
- 1 TB bottled horseradish
- 1 TB Dijon mustard
- Serve with: chicken or fish or deep fried veggies.
Roasted Salmon with Fresh Vegetables
By carvalhohm
Preheat oven to 450º. Combine oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, beans, and potato in medium bowl; to...
- 2 teaspoons olive oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (12-ounce) package prewashed, trimmed, whole green beans
- 1 (8-ounce) baking potato, cut lengthwise into 12 wedges
- 24 grape or cherry tomatoes
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 1 tablespoon fresh lemon juice
- 1 1/4 teaspoons Worcestershire sauce
- Lemon wedges (optional)
HAND-ME-DOWN-MEAT LOAF *(GOOD)*
By carvalhohm
Mix beef, crumbs, onion, green pepper, egg, 1/2 can Hunt's, salt and pepper
- 1 1/2 lb. lean ground beef
- 1 c. fine cracker crumbs
- 1/2 c. onion, chopped
- 1/2 c. green pepper, chopped
- 1 egg
- 1 (15 oz.) can Hunt's tomato sauce with tomato bits
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. water
- 1 tbsp. brown sugar, packed
Macaroni Coleslaw
By carvalhohm
Cook macaroni according to package directions; drain and rinse in cold water
- DRESSING:
- 1 package (7 ounces) ring macaroni or ditalini
- 1 package (14 ounces) coleslaw mix
- 2 medium onions, finely chopped
- 2 celery ribs, finely chopped
- 1 medium cucumber, finely chopped
- 1 medium green pepper, finely chopped
- 1 can (8 ounces) whole water chestnuts, drained and chopped
- 1-1/2 cups Miracle Whip Light
- 1/3 cup sugar
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cheesy Mac and Chicken Soup
By carvalhohm
In a 5- to 6-quart slow cooker, combine chicken broth, mixed vegetables, cream of chicken soup, and cooked chicken
- 3 1/2 cups low-sodium chicken broth
- 1 (16-ounce) package frozen mixed vegetables
- 1 (10.75-ounce) can cream of chicken soup, undiluted
- 2 cups chopped cooked chicken
- 1 (16-ounce) package pasteurized prepared cheese product, cubed
- 1 (20-ounce) package frozen macaroni and cheese
Pot Roast Dinner *(GOOD)*
By carvalhohm
in Dutch oven heat oil; brown roast on all sides
- 1/4 cup oil
- 1 boneless chuck roast (4 pounds)
- 3 tablespoons Mexican Seasoning Mix
- 1 cup water
- 2 packages (16 ounces each) frozen mixed vegetables (4 cups
- 1/2 cup White Sauce Mix (recipe follows)