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Recipes
Loaded Roasted Potato Casserole
By carvalhohm
Heat oven to 400°F. Cook frozen vegetables as directed on bag
- 2 bags (19 oz each) frozen roasted potatoes, broccoli & cheese sauce
- 3/4 cup shredded pepper Jack cheese (3 oz)
- 1/2 cup crumbled cooked bacon
- 1/2 cup sour cream
- 1/4 cup chopped green onions (4 medium)
Amanda's Chili Seasoning
By carvalhohm
Measure all ingredients into the same bowl and mix together with a fork
- 1 tbsp flour
- 2 tbsp minced onion
- 1 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 tsp minced garlic
- 1/2 tsp sugar
- 1/2 tsp ground cumin
Apricot Yam Chicken Bake
By carvalhohm
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- 2 (15-ounce) cans yams, drained
- 1 (6-ounce) package dried apricots
- 1 (5.5-ounce) can apricot nectar
- 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup light brown sugar
S'mores Icebox Cake
By carvalhohm
Line bottom of ungreased 9x13-inch baking dish with one-third of the graham crackers
- 1 (14.4-ounce) box honey graham crackers
- 2 (4-serving) packages chocolate instant pudding mix
- 3 cups milk
- 2 1/4 cups mini-marshmallows, divided
- 1 (8-ounce) container frozen whipped topping, thawed
- chocolate shavings for garnish
Cinnamon Apple Dumplings
By carvalhohm
Melt butter in 7x11-inch baking dish; set aside
- 1/4 cup butter
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 (8-ounce) package refrigerated crescent rolls
- 1 1/3 cups apple pie filling, coarsely chopped, or 1 (12-ounce) package frozen apple chunks, thawed
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped pecans, toasted
Crispy Ranch Breadsticks
By carvalhohm
Preheat the oven to 375 degrees
- 1 (11-ounce) can refrigerated breadsticks
- Butter-flavored nonstick cooking spray
- 1 tablespoon dry Ranch dressing mix
Easy Bread Stuffing
By carvalhohm
1 For optimal food safety and even doneness, the USDA recommends cooking stuffing separately
- 3/4 cup butter or margarine
- 2 large stalks celery (with leaves) chopped (1 1/2 cups)
- 1 large onion, chopped (1 cup)
- 1 bag (12 oz) herb seasoned stuffing
- 2 cups chicken broth
Mexican Carnitas in the Slow Cooker
By carvalhohm
In a mixing bowl, toss the pork cubes in the oil and ground cumin
- 1.5 lb pork shoulder or loin, cubed ($2.83)
- 2 Tbsp oil ($.05)
- 1 teaspoon ground cumin ($.05)
- Salt and pepper
- 2 garlic cloves ($.10)
- 1/4 cup lime juice or juice from 1 lime ($.10)
- 1/4 cup water
- 8 corn tortillas ($.50)
- Salsa, diced avocado, sour cream dollops to garnish ($.50)
Loaded Breakfast Potatoes
By carvalhohm
Place potatoes in a microwave-safe dish and cover with water
- 1-1/2 pounds red potatoes, cubed
- 1/4 pound bacon strips, chopped
- 3/4 cup cubed fully cooked ham
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Sour cream
Pudding Cookies
By carvalhohm
Preheat the oven to 350 degrees
- 1 cup biscuit baking mix
- 1 package (4-serving size) instant pudding and pie filling, any flavor
- 1 egg
- 1/4 cup vegetable oil
- Sugar for sprinkling