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Recipes
Unbelievable White Cake
By carvalhohm
1. Preheat the oven to 350°F
- 1/4 cup sugar
- 1 large egg
- 2 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1/4 cup canola oil
- 3/4 cup no-calorie granulated sweetener (or 18 packets*)
- 1 cup low-fat buttermilk
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons powdered sugar
Spud Stuffing
By carvalhohm
Preheat the oven to 375 degree
- 1 1/2 pounds potatoes, peeled, cooked and mashed (about 4 medium-sized potatoes or 4 cups mashed potatoes)
- 1 tablespoon butter
- 1 medium-sized onion, minced
- 1/2 cup sliced celery
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 2 teaspoons poultry seasoning
- 1 egg, beaten
Chocolate Berry Trifle
By carvalhohm
Add milk to pudding mix and prepare according to package directions
- 4 cups 1% (low-fat) milk
- 2 (4-serving) packages vanilla pudding mix
- 1 cup crumbled low-fat brownies (made with fat-free or low-fat brownie mix)
- 2 cups sliced strawberries
- 1 cup blueberries
Mushroom, Spinach & Artichoke Lasagna
By carvalhohm
1. Thaw MORNINGSTAR FARMS Mushroom Lover's Burgers according to manufacturer's instructions
- 1 pkg (16 Oz.) Reduced Fat Ricotta Cheese
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Dried Basil
- 1 jar (26 Oz.) Prepared Pasta Sauce With Chunky Vegetables
- 1 pkg (1 Lb.) Uncooked Whole-grain Lasagna Noodles
- 1 Package Burgers Morningstar Farms® Mushroom Lover's Burger
- 1 jar (8 Oz.) Quartered Artichoke Hearts, chopped
- 1 1/2 cups Frozen Chopped Spinach
- 2 cups (8 Oz) Shredded Italian Cheese
- 1/4 cup (1 Oz.) Shredded Parmesan Cheese
Chocolate Chip Cookies #5
By carvalhohm
Combine flour, baking soda, salt
- 1 Cup Shortening: Crisco/Butter/Margarine
- 3/4 Cup Brown Sugar Packed
- 3/4 Cup Sugar
- 1 Teaspoon Vanilla
- 2 Eggs
- 2 1/4 Cups Flour Sifted
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Teaspoon Water
- 2 Cups Chocolate Chips Semi Sweet
- 1 Cup Walnuts Chopped/Crushed
Beefy Mac Soup
By carvalhohm
1. Cook butternut squash. 2
- 1 lb. ground chuck ($1.67)
- 1/2 yellow onion, chopped ($.15)
- 6 cups of water
- 1 cup pasta noodles ($.15)
- 1 15 oz. can diced tomatoes ($.59)
- 2 carrot sticks, peeled and diced ($.20)
- 1 celery stalk, diced ($.10)
- 1 green pepper, seeded and diced (from the garden)
- 1 red pepper, seeded and diced (from a friend’s garden!)
- 1 large butternut squash ($1.11)
- 1 mini French loaf ($.20)
- Butter and jam ($.20)
Impossibly Easy Grasshopper Cheesecake
By carvalhohm
1 Heat oven to 350°. Spray 9-inch glass pie plate with cooking spray
- Cheesecake:
- 3/4 cup Original Bisquick® mix
- 3/4 cup sugar
- 1/4 cup green crème de menthe
- 3 eggs
- 2 packages (8 oz each) cream cheese, softened
- 1/4 cup miniature semisweet chocolate chips
- Chocolate Ganache:
- 1/2 cup whipping cream
- 1 cup miniature semisweet chocolate chips
Barbecued Salmon with Fresh Nectarine Salsa
By carvalhohm
This grilled salmon is served with a refreshing salsa recipe that combines nectarines, blueberries, pecans, and bar...
- 4 4- to 5-oz. fresh skinless salmon fillets, about 1-inch thick
- 3 Tbsp. bottled barbecue sauce
- 2 nectarines, pitted and chopped
- 3/4 cup fresh blueberries
- 1/4 cup coarsely chopped toasted pecans
- Lemon wedges
Chicken Alfredo and Rice Casserole
By carvalhohm
1. Preheat oven to 350*. In large bowl combine pasta sauce and milk
- 1 10 oz container refrigerated light Alfredo pasta sauce
- 1/2 cup Milk
- 2-1/2 cups cooked white Rice or wild rice
- 2 cups cubed, cooked Chicken
- 1 cup frozen Peas
- 1/3 cup chopped bottled roasted Red Sweet Peppers
- 1/4 cup Slivered Almonds, toasted (optional)
- 1 tbsp snipped fresh Basil or 1/2 tsp dried Basil, crushed
- 1 cup soft Bread Crumbs
- 1 tbsp Butter, melted
One-Pan Chicken Dinner
By carvalhohm
Position rack in upper third of oven and preheat to 425 degrees
- 1 3 1/2 - 4 pound chickenquartered, rinsed and patted dry
- 2 1/2 tablespoons extra-virgin olive oil
- Salt and pepper
- 5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges
- 4 thin carrots, peeled and cut into 2-inch lengths
- 4 thin parsnips, peeled and cut into 2-inch lengths
- 10 thyme sprigs