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Recipes
117 Calorie Chocolate Chip Muffin
By carvalhohm
Preheat your oven to 350 degrees and bake for 15 minutes
- 2 Cups Unsweetened Applesauce, 135 calories
- 1/4 cup Egg Beaters, egg substitute, 30 calories
- 1 Cup No Calorie Splenda
- 3 Tsp Brown Sugar, 144 calories
- 2 Tsp Vanilla Extract
- 1/2 Tsp Almond Extract
- 1 1/2 Cups Oat Flour, 727 calories
- 2/3 Cup Hershey's Unsweetened Cocoa Powder, 8 calories
- 4 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1/4 Tsp Ground Cinnamon
- 5 tbs Hershey's Semisweet Mini Chocolate Chips, 350 calories
Asian Salisbury Steaks with Sauteed Watercress
By carvalhohm
Back in the 19th century, an English doctor named J
- 6 ounces 90%-lean ground beef
- 1/3 cup finely diced red bell pepper
- 1/3 cup chopped scallions
- 2 tablespoons plain dry breadcrumbs
- 2 tablespoons hoisin sauce, divided (see Note)
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons canola oil, divided
- 8 cups trimmed watercress, (2 bunches or one 4-ounce bag)
- 1/4 cup Shao Hsing rice wine, or dry sherry (see Note)
Beer Queso Nachos
By carvalhohm
1 Heat oven to 350°. 2 Line large cookie sheet with cooking parchment paper
- 8 cups tortilla chips
- 1/2 cup lager beer, such as a Boston lager
- 2 cups shredded American cheese (8 oz)
- 1 cup shredded mild Cheddar cheese (4 oz)
- 1 can (4.5 oz) chopped green chiles, drained
- 1 can (15 oz) black beans, drained, rinsed
- 1/2 cup Thick ‘n Chunky salsa
- 1 medium avocado, pitted, peeled and chopped
- 1 medium tomato, seeded, chopped
- 2 tablespoons chopped fresh cilantro
Olympics Chicken
By carvalhohm
In large skillet, heat oil until moderately hot
- 2 tablespoons vegetable oil
- 8 chicken thighs, skinned
- 10 garlic cloves, coarsely chopped
- 1 teaspoon crushed red pepper
- 1/4 cup white vinegar
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1/4 teaspoon ground ginger
Shamrock Meringue Cups
By carvalhohm
Place egg whites insmall bowl; let stand at room temperature for 30 minutes
- 4 egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1/2 cup lime juice
- 2 cups reduced-fat whipped topping
- 2 to 3 drops green food coloring, optional
- 20 green candied cherries
Bacon-Beef Barley Soup
By carvalhohm
In large skillet, cook bacon over medium heat until crisp
- 4 bacon strips, chopped
- 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 4 medium red potatoes, cut into 1/2-inch cubes
- 1-1/2 cups fresh baby carrots, cut in half lengthwise
- 1 cup frozen corn
- 1/4 cup medium pearl barley
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
- 1 jar (12 ounces) home-style beef gravy
- 1/2 teaspoon pepper
- Mashed potatoes, optional
Caramel Apple Salad
By carvalhohm
Mix apples and chopped candy bars until well blended
- 3 Granny Smith or other green apples, diced
- 3 red apples, diced
- 6 packages (2.07 ounces each) chocolate-covered caramel peanut nougat bars (Snickers), chopped
- 1 tub (8 ounces) whipped topping, thawed
- Apple slices
Amy’s Pecan-Chocolate Bars
By carvalhohm
In a small bowl, combine flour and salt; set aside
- 1-3/4 c. all-purpose flour
- 1/2 t. salt
- 1 c. butter, softened
- 1-1/2 c. brown sugar, packed
- 1 t. vanilla extract
- 2 eggs
- 2 c. semi-sweet chocolate chips, divided
- 1-1/2 c. pecans, coarsely chopped and divided
Zucchini Brownies
By carvalhohm
Preheat over to 350°F. Add applesauce, butter, eggs, vanilla, sugar, cocoa, and zucchini to blender and secure lid
- 1 ⁄4 c applesauce
- 1 ⁄4 c butter
- 2 eggs
- 2 tsp vanilla extract
- 11 ⁄2 c granulated sugar
- 1 ⁄2 c unsweetened cocoa
- 1 medium zucchini
- 2 c all-purpose flour
- 1 tsp kosher or sea salt
- 11 ⁄2 tsp baking soda
- 1 ⁄4 c chocolate chips
Fig Bars
By carvalhohm
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- 2 2 2-quart 5 to 10 saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
- 3 3 1/4 3 small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
- 4 4 15 to 20 1 4 4 longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.