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Recipes
Creamy Chocolate Fudge
By carvalhohm
Notes: You will need candy thermometer to make this fudge
- 4 cups sugar
- 1 1/2 cups whipping cream
- 1/4 cup light corn syrup
- 6 ounces unsweetened chocolate, finely chopped
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- 1/4 cup (1/8 lb.) butter, cut into chunks
- 2 teaspoons vanilla
Caribbean Crabmeat Salad
By carvalhohm
Cook pasta according to package directions
- 3 cups uncooked tricolor spiral pasta
- 1 can (20 ounces) Pineapple Tidbits in 100% Pineapple Juice, drained
- 3/4 pound imitation crabmeat, chopped
- 1 large sweet red pepper, diced
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons minced fresh cilantro
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon grated lime peel
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
Autumn Sweet Potatoes
By carvalhohm
Place sweet potatoes in microwave-safe 7x11-inch baking dish
- 1 (40-ounce) can sweet potatoes or yams, drained and cut into chunks
- 1 (8-ounce) can pineapple chunks, drained
- 1 (16-ounce) can sliced carrots, drained
- 1/4 cup packed light brown sugar
- 1 cup mini marshmallows
Pumpkin Pudding Poke Cake
By carvalhohm
Preheat oven to 350 degrees F
- 1 box spice flavored cake mix
- 1 (14-ounce) can pumpkin puree
- 3 eggs
- 1/2 cup applesauce
- 1 (3-ounce) box white chocolate instant pudding (can substitute vanilla or French vanilla instant pudding)
- 2 cups milk
- 1 teaspoon ground cinnamon
- 1 (8-ounce) container Cool Whip Lite
Sesame Chicken
By carvalhohm
Preheat grill to medium-high heat
- 6 boneless and skinless chicken breast halves
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1/4 cup ketchup
- 1 tablespoon sesame oil
- 1/4 teaspoon ground ginger
- 2 teaspoons brown sugar
- 2 tablespoons sesame seeds (see Notes)
Slow Cookin' Chicken
By carvalhohm
Place chicken pieces in a large pot
- 1 (4- to 5-pound) chicken, cut into 8 pieces
- 1 (10-3/4-ounce) can cream of chicken soup
- 1 tablespoon prepared mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 cup water
Rooster Pie
By carvalhohm
In a bowl, combine chicken, frozen vegetables, onion, pimentos, parsley, salt and pepper; set aside
- 2 c. cooked chicken, cubed
- 1 c. frozen peas and carrots
- 1 onion, diced
- 3 T. pimentos, chopped
- 1 T. fresh parsley, chopped
- salt and pepper to taste
- 10-3/4 oz. can cream of chicken soup
- 1 c. sour cream
- 1 c. chicken broth
- 12-oz. tube refrigerated biscuits
Bacon Biscuit Cups
By carvalhohm
Preheat oven to 375 degrees F
- 2 (3-ounce) packages cream cheese, softened
- 2 tablespoons milk
- 1 large egg
- 1/2 cup (2 ounces) shredded Swiss cheese
- 1 scallion, chopped
- 1 (12-ounce) can refrigerated flaky biscuits
- 5 bacon slices, cooked and crumbled, divided
Grilled Stuffed Pork Tenderloin
By carvalhohm
Cut a lengthwise slit down the center of each tenderloin to within 1/2 in
- 2 pork tenderloins (3/4 pound each)
- 3/4 cup dry red wine or reduced-sodium beef broth
- 1/3 cup packed brown sugar
- 1/4 cup ketchup
- 2 tablespoons reduced-sodium soy sauce
- 2 garlic cloves, minced
- 1 teaspoon curry powder
- 1/2 teaspoon minced fresh gingerroot
- 1/4 teaspoon pepper
- 1-1/4 cups water
- 2 tablespoons butter
- 1 package (6 ounces) stuffing mix
Cream Cheese and Swiss Lasagna
By carvalhohm
In Dutch oven over medium heat, cook beef, sausage, onion and garlic until meat is no longer pink; drain
- 1-1/2 pounds lean ground beef (90% lean)
- 1 pound bulk Italian sausage
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) Hunt’s® Tomato Sauce
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 9 no-cook lasagna noodles
- 12 ounces cream cheese, softened
- 2 cups shredded part-skim mozzarella cheese, divided
- 2 cups shredded Parmesan cheese
- 2 cups shredded Swiss cheese