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Recipes
Mexican Appetizer Cups
By carvalhohm
1 Heat oven to 375°F. Spray 30 mini muffin cups with No-Stick Cooking Spray
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1/2 teaspoon taco seasoning mix (from 1-oz package)
- 40 to 45 nacho cheese-flavored tortilla chips
- 2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
- 1 cup finely shredded Mexican cheese blend (4 oz)
North African Chicken
By carvalhohm
Preheat oven to 350 degrees
- 1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
- 1/2 cup chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes, coarsely chopped
- 1 potato, cubed
- 1 carrot sliced
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin (or to taste)
- 1/4 cup packed raisins
- 1/8 teaspoon cayenne pepper
Chocolate Toffee No Bake Cookies
By carvalhohm
Combine sugar and corn syrup in a large saucepan
- 1 cup sugar
- 1 cup Karo light corn syrup
- 1 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 3 cups quick oats
- 1 cup coconut
- 1 1/2 cups Heath toffee bits
Pumpkin Whoopie Pies
By carvalhohm
1 Heat oven to 375°. In large bowl, stir together cookie mix and flour
- Cookies:
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1 tablespoon all-purpose flour
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/3 cup butter or margarine, softened
- 2 teaspoons ground cinnamon
- 1 egg
- Filling:
- 2/3 cup marshmallow creme (from 7-oz jar)
- 1/3 cup butter or margarine, softened
- 2/3 cup powdered sugar
Woolworth's Apple Pie
By carvalhohm
For Crust: In big bowl combine flours, sugar and salt
- For the Crust:
- 1-1/2 cups all purpose flour
- 1-1/2 cups cake pastry flour
- 1 tablespoon sugar
- 1/2 teaspoon plain salt
- 3/4 cup ice cold butter
- 1/4 cup ice cold lard
- 1 large egg yolk
- 7 tablespoons ice water
- 1 teaspoon vinegar
- For the Filling:
- 8 cups cooking apples, peeled and sliced
- 1/3 cup dark Karo
- 3 tablespoons butter, melted
- 3 tablespoons white sugar
- 1-1/2 tablespoons corn starch
- 1 teaspoon cinnamon
- 1/4 teaspoon plain salt
Ramen Noodle Broccoli Surprise
By carvalhohm
In a 2-quart saucepan, cook broccoli according to package instructions
- 1 (16-ounce) package frozen broccoli florets
- 1 (3-ounce) package chicken-flavored ramen noodles with flavor pack
- 1 (10-ounce) can 99% fat-free cream of mushroom soup
- 1/2 cup sliced water chestnuts, drained, rinsed
Balsamic Chicken
By carvalhohm
1.Spray 10-inch skillet with cooking spray and heat over medium-high heat for 1 minute
- Vegetable cooking spray
- 4 skinless, boneless chicken breasts halves (about 1 pound)
- 2 cups Prego Heart Smart Traditional Italian Sauce
- 1/4 cup balsamic vinegar
Beef and Bean Taco Skillet
By carvalhohm
Add ground beef to large, non-stick skillet over medium heat; season with Adobo and chili powder
- 1 1/2 lbs. lean ground beef
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 tbsp. chili powder
- 1 can (15 oz.) Pinto Beans in Sauce
- 1 jar (17.6 oz.) Pico de Gallo-Mild, drained, divided
- 1 1/2 cups shredded cheddar- jack cheese, divided
- 2 scallions, thinly sliced
- 2 cups shredded lettuce
- 12 Flour Tortillas – Fajitas, warmed according to package instructions
- Sour cream (optional)
Quick Cooker Homemade Chili
By carvalhohm
Set the Quick Cooker to SEAR and press START
- 1 ½ tsp (7 mL) canola oil
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 garlic cloves, pressed
- 2 tsp (10 mL) salt
- 1 boneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into 1" (4-cm) pieces
- 1 ½ tbsp (22 mL) chili powder
- 1 tbsp (15 mL) ground cumin
- 1 ½ tsp (7 mL) dried oregano
- 1 tsp (5 mL) black pepper
- 1 can (28 oz. or 796 mL) diced tomatoes, undrained
- 1 can (6 oz. or 156 mL) tomato paste
- 1 cup (250 mL) dried red kidney beans, rinsed
- 2 ½ cups (625 mL) water
- Optional toppings: sliced green onions, sour cream, shredded cheese, jalapeño slices
Cheeseburger Rice
By carvalhohm
Heat oil in 12” skillet over medium-high heat
- 1 tbsp. Extra Virgin Olive Oil
- 1 lb. ground beef (80% lean)
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 1 tbsp. Minced Garlic, or 4 cloves garlic, finely chopped
- 1 can (8 oz.) Tomato Sauce
- 2 tsp. chili powder
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 box (7 oz.) GOYA® Yellow Rice – Spanish Style
- 1/2 cup shredded cheddar cheese