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Recipes
Southwestern BBQ Chicken Pizza
By carvalhohm
Preheat the oven to 450 degrees
- 1 (16-ounce) package prebaked Italian cheese-flavored pizza bread shell
- 1/2 cup barbecue sauce, divided
- 2 (9-ounce) packages precooked Southwest-flavored chicken breast strips, chopped
- 1 1/2 cups (6 ounces) shredded Mexican four-cheese blend
- 2 tablespoons chopped fresh cilantro
Blackened Grilled Flank Steak
By carvalhohm
Combine first 7 ingredients; rub spice mixture over both sides of steak
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons hot paprika
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground red pepper
- 1 (2-pound) flank steak, trimmed
- Cooking spray
Maple-Mocha Brownie Torte
By carvalhohm
Preheat oven to 350°. Prepare batter for brownie mix according to package directions for cake-like brownies
- 1 package brownie mix (13x9-inch pan size)
- 1/2 cup chopped walnuts
- 2 cups heavy whipping cream
- 2 teaspoons instant coffee granules
- 1/2 cup packed brown sugar
- 1-1/2 teaspoons maple flavoring
- 1 teaspoon vanilla extract
- Chocolate curls or additional walnuts, optional
Chicken Crescent Casserole
By carvalhohm
Preheat oven to 350*. Combine in bowl: chicken, milk, cheese, cream of chicken soup, and sour cream
- 1 tube crescent rolls
- 1 can cream of chicken soup (I make my own)
- 1/2 small tub sour cream
- 1 cup shredded cheddar
- 1 – 2 pre-cooked breasts of chicken, cut or shredded
- 1 cup milk
Honey-Glazed Chicken and Carrots
By carvalhohm
1 Cook and drain noodles as directed on package
- 3 cups uncooked egg noodles (6 oz)
- 1 tablespoon olive or vegetable oil
- 1 package (20 oz) boneless skinless chicken thighs (5 or 6 thighs)
- 2 slices uncooked bacon, cut into 3/4-inch pieces
- 1 medium onion, coarsely chopped (1 cup)
- 2 cups ready-to-eat baby-cut carrots
- 1/2 cup honey
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried thyme leaves
Chicken Salad Tacos
By carvalhohm
In medium-sized bowl, combine chicken, celery, salsa, sour cream, and cumin; mix well
- 1 (10 ounce) can chunk white chicken, drained and flaked
- 1 celery stalk, chopped
- 1/3 cup salsa
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 8 taco shells
- 1 cup shredded iceberg lettuce
- 1 small ripe tomato, chopped
- 1/2 cup (2 ounces) shredded Cheddar cheese
Cherry Limeade Poke Cake
By carvalhohm
1 Heat oven to 350° (325° for dark or nonstick pan)
- CAKE:
- 1 box white cake mix
- 1 1/4 cups lemon-lime soda
- 1/3 cup vegetable oil
- 3 egg whites
- 1 tablespoon grated lime peel
- 1 box (4-serving size) cherry-flavored gelatin
- 1 cup boiling water
- Frosting:
- 1 container Whipped fluffy white frosting
- 1 teaspoon grated lime peel
- Maraschino cherries, if desired
- Lime peel twists, if desired
St. Nick Sticks Candy Squares
By carvalhohm
Combine butter, confectioner's sugar, peanut butter and graham cracker crumbs in a bowl and mix thoroughly
- Crust:
- 1 cup peanut butter
- 2 1/2 cups confectioner's sugar
- 2 sticks (1 cup) butter
- Topping:
- 1 bag M&M's peanut chocolate candies (red and green)
- 1 (12 ounce) bag milk or dark chocolate miniatures
Shrimp with Creole Mustard
By carvalhohm
In a bowl, blend first 9 ingredients
- 1 cup olive oil
- 1/2 cup white wine vinegar
- 8 green onions, finely chopped
- 2 tbs parsley
- 2 tbs finely chopped celery
- 1 tbs creole mustard
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp pepper
- 2 lbs large shrimp
Spicy Sweet Turkey Rolls
By carvalhohm
1 Heat oven to 350°F. Line large cookie sheet with parchment paper
- 1/2 cup coarsely chopped orange bell pepper
- 1 can (8 oz) pineapple chunks in juice, drained, juice reserved
- 5 tablespoons red wine vinegar
- 3/4 cup plus 2 tablespoons Orange Marmalade
- 1/4 teaspoon ground red pepper (cayenne)
- 10 oz ground turkey
- 1 can refrigerated buttermilk biscuits (5 ct)