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Recipes
Raspberry Oat Bars
By carvalhohm
1. Preheat the oven to 325ºF
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons brown sugar
- 1/4 cup granulated no-calorie sweetener (or 6 packets)
- 1/3 cup margarine or butter, softened
- 1 cup sugar-free or low-sugar raspberry jam
The Best Homemade Bread
By carvalhohm
1. Place the yeast and sugar in a small bowl
- 2 cups warm water
- 2 1/2 tsp active dry yeast
- 1/2 TB sugar
- 1/4 cup melted butter
- 1 TB salt
- 1/4 cup sugar
- 1/2 cup evaporated milk
- 5-7 cups of bread flour, white or wheat will work too (can use more if needed)
- 1 TB shortening
- 1 TB butter (to top bread)
Southwestern Corn Chowder
By carvalhohm
Combine first 7 ingredients in a 4- to 5-quart slow cooker
- 1 (20-ounce) package refrigerated diced potatoes with onion
- 1 (16-ounce) package frozen whole kernel corn
- 1 (10-ounce) package frozen seasoning blend vegetables (onions, red/green peppers and celery)or make your own--recipe follows
- 2 (14-ounce) cans seasoned chicken broth with roasted garlic
- 12 slices bacon, cooked and crumbled
- 1 1/2 tablespoons chili powder
- 1/2 teaspoon salt
- 1 cup whipping cream
Easy Tortellini Vegetable Salad
By carvalhohm
In 4-quart saucepan, cook tortellini as directed on packages; drain
- 1 package (9 oz) refrigerated cheese-filled tortellini
- 1 package (9 oz) refrigerated spinach-filled tortellini
- 1 bag (24 oz) frozen broccoli, carrots, cauliflower & cheese sauce
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1 medium red bell pepper, chopped
- 1 serrano chile, seeded, chopped
- 1 jar (12 oz) marinated artichoke hearts, drained, chopped, 1/4 cup marinade reserved
- 1 tablespoon lemon juice
Southwestern Skewers
By carvalhohm
In a medium bowl, combine sour cream, salsa, cilantro, and 1 teaspoon taco seasoning; mix well
- 1 cup sour cream
- 1 cup salsa
- 2 tablespoons chopped fresh cilantro
- 1 (1-1/4-ounce) envelope taco seasoning mix, divided
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
- Toothpicks for serving
Bourbon Chocolate Pecan Pie
By carvalhohm
In small bowl, combine flour, sugar and salt
- FILLING:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 2 to 3 tablespoons cold water
- 3 eggs
- 1 cup packed dark brown sugar
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 1/4 cup bourbon
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1-1/2 cups pecan halves, divided
- 3/4 cup 60% cacao bittersweet chocolate baking chips, divided
Easy Cheesy Drop Danish
By carvalhohm
1 Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray
- Cream Cheese Filling:
- 1 package (3 oz) cream cheese, softened
- 1 tablespoon granulated sugar
- 1 tablespoon milk
- Danish:
- 2 cups Original Bisquick® mix
- 1/4 cup butter or margarine, softened
- 2 tablespoons granulated sugar
- 2/3 cup milk
- Vanilla Glaze:
- 3/4 cup powdered sugar
- 1 tablespoon warm water
- 1/4 teaspoon vanilla
Blueberry Walnut Bars Recipe
By carvalhohm
In small bowl, combine walnuts, cracker crumbs, 2 tablespoons sugar, oats and butter
- 2/3 cup ground walnuts
- 1/2 cup graham cracker crumbs
- 2 tablespoons plus 1/3 cup sugar, divided
- 1/3 cup old-fashioned oats
- 3 tablespoons reduced-fat butter, melted
- 1 package (8 ounces) reduced-fat cream cheese
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla extract
- 1/2 cup reduced-fat whipped topping
- 2 tablespoons blueberry preserves
- 1-1/2 cups fresh blueberries
Tiny Chocolate Chip Bites
By carvalhohm
Combine butter, sugar, salt and baking soda in a large bowl
- 2/3 c. butter, softened
- 2/3 c. brown sugar, packed
- 3/4 t. salt
- 1/2 t. baking soda
- 1 egg, beaten
- 1/2 t. vanilla extract
- 1 c. all-purpose flour
- 1-1/4 c. mini semi-sweet chocolate chips
Good 'n Easy Garlic Chicken
By carvalhohm
1. In a small bowl, stir together the garlic powder, onion powder, and seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon reduced-sodium (or regular) seasoned salt
- 2 boneless, skinless chicken breasts (about 2/3 pound)
- 1 teaspoon oil
- 1/4 cup reduced-sodium chicken broth
- 2 teaspoons butter