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Recipes
Raisin Sauce for Ham or Chicken
By carvalhohm
Combine raisins and water and simmer for 5 minutes; set aside
- 1/2 c. Raisins
- 1-1/4 c. water
- 1/4 c. brown sugar, packed
- 1 T. cornstarch
- 1/8 t. salt
- 2 T. vinegar
- 1 T. butter or margarine
Chicken Tortellini Salad
By carvalhohm
Cook the tortellini according to the package directions; drain, rinse with cold water, and drain again
- 1 (20-ounce) package fresh, frozen, or dried cheese tortellini
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (1-ounce) package dry ranch dressing mix
- 1 (10-ounce) package cooked sliced chicken OR 2 cups leftover cooked chicken
- 1 (12-ounce) jar sliced roasted red peppers, drained
- 6 scallions (green onions), thinly sliced
- 1/4 cup fresh chopped basil
Three-Berry Pie
By carvalhohm
1 Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan
- 1 package refrigerated pie crusts, softened as directed on package
- 1 1/2 cups sugar
- 5 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 1/4 teaspoon salt
- 3 cups fresh or frozen (thawed and drained) blackberries
- 2 cups fresh or frozen (thawed and drained) raspberries
- 2 cups fresh or frozen (thawed and drained) blueberries
- 1 tablespoon milk
- 2 teaspoons sugar
Creamy Chicken and Mushrooms
By carvalhohm
Combine chicken and mushrooms in slow cooker
- 1 1/4 lbs chicken tenders or boneless skinless chicken breasts cut up into bite size pieces
- 4 oz canned mushrooms, drained
- 1 oz packet of dry Ranch dressing
- 1 chicken bouillon cube
- 1 can cream of chicken soup
- 8 oz cream cheese (reduced fat works great)
Meatball Lasagna
By carvalhohm
1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 jar (26 oz) tomato pasta sauce (any variety)
- 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
- 1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
- 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
- 1 container (15 oz) ricotta cheese
- 1 egg, beaten
- 2 tablespoons chopped fresh basil leaves
- 8 uncooked lasagna noodles
- 3 cups shredded mozzarella cheese (12 oz)
- 1/4 cup shredded Parmesan cheese (1 oz)
Crescent Lemon Honey Buns
By carvalhohm
1 Heat oven to 350°. In small bowl, mix cream cheese, sugar, coconut, honey and lemon juice with wooden spoon unti...
- Glaze:
- 1 package (3 oz) cream cheese, softened
- 1/4 cup sugar
- 1/4 cup coconut, if desired
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/2 cup powdered sugar
- 1 teaspoon butter or margarine, softened
- 1 tablespoon lemon juice
Slow Cooker Spicy Chicken in Peanut Sauce
By carvalhohm
*Email Address: *Your Email Address: In 12-inch nonstick skillet, heat oil over medium-high heat
- 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
- 2 In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
- 3 Cover and cook on Low heat setting 7 to 8 hours.
- 4 Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.
Country Harvest Pie
By carvalhohm
Place one pie crust in 9" pie plate; set aside
- 2 9-inch pie crusts
- 3 McIntosh apples, peeled, cored and thickly sliced
- 3 Bartlett pears, peeled, cored and sliced
- 3/4 c. fresh cranberries
- 3/4 c. sugar
- 3 T. all-purpose flour
- 1/4 t. cinnamon
- 1 T. milk
- 2 t. butter, sliced
- Optional: whipped cream or vanilla ice cream
Garlic and Herb Cream Cheese
By carvalhohm
Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in...
- 1 stick butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
Chocolate Chip Cookie-Stuffed Pies
By carvalhohm
1 Heat oven to 450°. Remove pie crusts from pouches; unroll on work surface
- 1 box refrigerated pie crusts, softened as directed on box
- 8 refrigerated chocolate chip cookies (from 16-oz package)
- 8 milk chocolate candy drops or pieces, unwrapped
- 1 teaspoon sugar