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Recipes
Yogurt
By carvalhohm
1 Turn KitchenAid® Multi-Cooker to Yogurt setting
- 8 cups whole or 2% milk
- 1 ⁄2 cup plain yogurt with active cultures*
- Once you start making your own yogurt, you can use some of the previous batch to make the next one. Only do this two or three times before starting with fresh store-bought yogurt because the strain becomes weak after time.
Salted Chocolate Cookie Cups
By carvalhohm
1 Heat oven to 350°. Spray 32 mini muffin cups with cooking spray
- 1 package (14 oz) Pillsbury® Simply…® refrigerated peanut butter cookies
- 3/4 cup semisweet chocolate chips
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3/4 cup whipping cream
- 2 teaspoons coarse sea salt for garnish
Chocolate-Coconut Bread Pudding
By carvalhohm
Whisk together first 6 ingredients in a large bowl
- 3 large eggs
- 2 (13.5-ounce) cans coconut milk
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (12-ounce) day-old French bread loaf, cut into 1-inch cubes
- 1 cup sweetened flaked coconut
- 1 cup (6 ounces) semisweet chocolate chips
- Sweetened whipped cream (optional)
Garden Vegetable Wraps
By carvalhohm
1 Spread 2 tablespoons cream cheese over each tortilla
- 1/2 cup garden vegetable-flavored cream cheese
- 4 flour tortillas (8 to 10 inches in diameter)
- 1 cup lightly packed spinach leaves
- 1 large tomato, thinly sliced
- 3/4 cup shredded carrot
- 8 slices (1 ounce each) Muenster or Monterey Jack cheese
- 1 small yellow bell pepper, chopped (1/2 cup)
Slow Cooker Carolina Pulled-Pork Sandwiches
By carvalhohm
Spray 3-4 quart slow cooker with cooking spray
- 1 boneless pork shoulder blade roast (3 lb)
- 1 tablespoon packed brown sugar
- 1 tablespoon kosher (coarse) salt
- 1 tablespoon pepper
- 1 tablespoon paprika
- 2 cups cider vinegar
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon red pepper sauce
- 12 kaiser rolls, split
- 1 pint (2 cups) coleslaw with sweet-and-sour dressing (from deli)
Tex-Mex Chicken Enchiladas
By carvalhohm
Preheat oven to 350 degrees F
- 2 (10-ounce) cans enchilada sauce
- 2 tablespoons cocoa powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 4 cups shredded cooked chicken
- 3 cups shredded Monterey jack cheese, divided
- 1 chipotle pepper in adobe sauce, finely chopped
- 8 (8-inch) flour tortillas
S’mores Pie Fries
By carvalhohm
1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper
- 1 box refrigerated pie crusts, softened as directed on box
- 1/2 cup hazelnut spread with cocoa
- 1/2 cup graham cracker crumbs
- 1 egg, beaten
- 1/4 cup cream cheese spread
- 1/4 cup marshmallow creme
- Miniature marshmallows
Spicy Chicken and Bean Skillet
By carvalhohm
Coat large skillet with nonstick cooking spray; heat over medium heat
- 1/2 pound boneless, skinless chicken thighs, cut into 3/4-inch chunks
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 1 can (15 ounces) black or kidney beans, rinsed and drained
- 1 medium tomato, chopped
- 1/2 cup salsa
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked rice (optional)
- 1/2 cup sour cream
Strawberry Pie Glaze
By carvalhohm
Mix all ingredients; boil until thick
- 1 c. sugar
- 1 c. water
- 3 tbsp. cornstarch
- 3 tbsp. strawberry Jello
Dark Chocolate-Espresso Shortbread
By carvalhohm
Combine first 5 ingredients in medium bowl; set aside
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa
- 1 teaspoon instant espresso powder or instant coffee powder (we tested with Café Bustello)
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 3 ounces white chocolate baking bar (we tested with Ghirardelli)
- 3 ounces unsweetened chocolate baking bars