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Recipes
Blueberry-Vanilla Cream Cheese Pies
By carvalhohm
Thaw 3 sheets of puff pastry overnight in the refrigerator
- 2- 17.3-oz. packages frozen puff pastry
- 3 oz. cream cheese, softened
- 7 Tbs. granulated sugar
- Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract)
- 2 large egg yolks
- 1 cup blueberries
- 2 tsp. cornstarch
- 2 tsp. crème de cassis or chambord raspberry liquor
- 1/8 tsp. kosher salt
- Confectioners’ sugar for finishing
Poor Man's Lasagna
By carvalhohm
Layer in 9x13 pan noodles sausage, sauce, cheese
- 1 package wide egg noddles cooked
- 1 pound of cooked bulk sausage I like the sage flavor cooked
- 1 jar of your favorite tomato based pasta sauce
- 1 package of shredded mozzarella cheese
Grandma's Potato Salad
By carvalhohm
Place potatoes in a stockpot and cover with water
- DRESSING:
- 6 pounds medium red potatoes
- Water
- 1 cup water
- 1/2 cup butter, cubed
- 1/4 cup white vinegar
- 2 eggs
- 1/2 cup sugar
- 4-1/2 teaspoons cornstarch
- 3/4 cup heavy whipping cream
- 3/4 cup Miracle Whip
- SALAD:
- 1 small onion, finely chopped
- 2 green onions, sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 hard-cooked eggs, sliced
- Paprika
TILAPIA WITH ALMOND PESTO
By carvalhohm
• Pour white wine into Microwave Pressure Cooker
- 4 (4 ounce) fillets tilapia
- 1/2 cup whole or sliced almonds
- 1 cup packed fresh basil OR parsley leaves
- 1 tablespoon fresh tarragon leaves (or 1 teaspoon dried)
- 3 garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 1/4 cup chicken broth
- 1/4 cup white wine
- 1/4 cup Parmesan cheese
- Salt and pepper
Classic Meatball Subs
By carvalhohm
In large bowl, gently combine all ingredients except sauce and rolls (see Tip); mix well
- 1 pound ground beef
- 3/4 cup plain dry bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup water
- 1/4 cup coarsely chopped fresh parsley
- 1 egg
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 (26-ounce) jars spaghetti sauce
- 4 hoagie rolls, split
Presto Pizza Patties
By carvalhohm
In a large bowl, combine the egg whites, bread crumbs, green pepper, 1/3 cup pizza sauce, onion and garlic
- 2 egg whites
- 1/2 cup seasoned bread crumbs
- 1/2 cup finely chopped green pepper
- 1 can (8 ounces) pizza sauce, divided
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 pound lean ground beef (90% lean)
- 6 slices Italian bread (1/2 inch thick)
- 2 teaspoons olive oil
- 1-1/2 teaspoons Italian seasoning
- 1/2 cup shredded part-skim mozzarella cheese
Quick Chocolate Mousse Pie
By carvalhohm
Unwrap the candy bars and break apart into small pieces
- 1 graham cracker pie crust
- 3 Hershey with almond bars
- 3 Heath bars
- 8 oz Cool Whip
Easy Chicken Enchilada Crescent Bake
By carvalhohm
In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce
- 2 cups shredded cooked chicken
- 1 can (10 oz) red enchilada sauce
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 1/4 cups shredded Mexican cheese blend (5 oz)
Chicken Noodle Casserole #3
By carvalhohm
Preheat oven to 350. Bring water to boil in Dutch oven
- 1 package of egg noodles (I used medium)
- 6 tablespoons butter
- 1/2 small onion, chopped
- 1 (10 oz) package of mushrooms, sliced (I used baby bellas)
- 1/4 cup flour
- 2 garlic cloves, minced
- 3 cups low sodium chicken broth
- 1 (16 ounce) container of sour cream
- 4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded)
- 1 teaspoon chopped parsley
- 1 teaspoon fresh chopped thyme
- salt
- pepper
- Topping
- 2 tablespoons butter, melted
- 1 cup breadcrumbs (I used Panko)
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon fresh chopped parsley
Lemon-Blueberry Pretzel Cheesecake Squares
By carvalhohm
1 Heat oven to 350°. Spray 13x9-inch pan with cooking spray
- 1 roll (16.5 oz) refrigerated sugar cookies
- 1 1/2 cups coarsely crushed pretzels
- 1 pint (2 cups) blueberries
- 3 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 teaspoons vanilla
- 2 tablespoons grated lemon peel
- 3 eggs
- Additional 2 cups blueberries for garnish, if desired