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Recipes
Back to School Skyscrapers
By carvalhohm
In a small bowl, combine the cream cheese and powdered drink mix; beat until smooth and creamy
- 1 (8-ounce) package reduced-fat cream cheese, softened
- 3/4 cup strawberry or chocolate-flavor powdered drink mix
- 21 graham or chocolate graham cracker squares
- 1 cup sliced strawberries and/or whole raspberries
- 1 medium banana, sliced
Ultimate Banana Bread
By carvalhohm
1. Adjust oven rack to middle position and heat oven to 350 degrees
- 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 2 large eggs
- 3/4 cup (5 1/4 ounces) packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, toasted and coarsely chopped (optional)
- 2 teaspoons granulated sugar
Pumpkin Almond Chocolate Torte
By carvalhohm
Heat oven to 350° (325° for dark or nonstick pans)
- 2 boxes Gluten Free devil’s food cake mix
- Water, butter and eggs called for on cake mix box
- 1 1/2 teaspoons gluten-free almond extract
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons gluten-free vanilla
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/3 cup coarsely chopped gluten-free candied almonds
Elvis Presley's Favorite Whipping Cream Pound Cake
By carvalhohm
Butter and flour a 10 inch tube or bundt pan
- 3 cups sugar
- 1/2 lb butter, softened
- 7 eggs, room temperature
- 3 cups cake flour, sifted twice
- 1 cup whipping cream (heavy cream)
- 2 teaspoons vanilla extract
Mediterranean Chili
By carvalhohm
1 Set KitchenAid® Multi-Cooker to Soup setting
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 green bell pepper, coarsely chopped
- 1 yellow bell pepper, coarsely chopped
- 4 cloves garlic, minced
- 1 can (about 15 ounces) chickpeas, drained
- 1 can (about 14 ounces) stewed tomatoes, undrained
- 1 cup vegetable juice
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
Boston Cream Croissants
By carvalhohm
Pour milk into large bowl
- 1 1/4 cups cold milk
- 1 (4-serving size) box Jell-o French Vanilla or Vanilla Flavor Instant Pudding and Pie Filling
- 1 cup thawed Cool Whip
- 12 miniature croissants
- 1 (1 ounce) square Baker's Unsweetened Chocolate
- 1 tablespoon butter or margarine
- 3/4 cup confectioners' sugar
- 2 tablespoons water
Baked Reuben
By carvalhohm
Preheat the oven to 400 degree F
- 1 loaf (12 ounces) French bread, unsliced
- 12 ounces sliced corned beef
- 1 can (14.4 ounces) sauerkraut, well drained
- 1 bottle (8 ounces) Russian or Thousand Island dressing (1 cup)
- 1 package (6 ounce) sliced Swiss cheese
Whipped Cream Cheese Frosting
By carvalhohm
1. In a small bowl, with an electric mixer on medium, beat the cream cheeses until smooth
- 1/3 cup tub-style reduced fat cream cheese
- 1/4 cup nonfat cream cheese, room temperature
- 1/4 cup granulated no-calorie sweetener (or 6 packets)*
- 1 1/4 cups light whipped topping, thawed
Chili-Roasted Turkey Breast
By carvalhohm
In small bowl, combine first seven ingredients
- 1/4 cup canola oil
- 1 envelope onion soup mix
- 4-1/2 teaspoons lime juice
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 bone-in turkey breast (6 to 7 pounds)
Salsa-Shrimp Tacos
By carvalhohm
In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm
- 3/4 cup Thick ‘n Chunky salsa
- 1/2 cup frozen chopped green bell pepper
- 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
- 1 box (4.6 oz) taco shells (12 shells)
- 3/4 cup shredded Mexican cheese blend (3 oz)
- 3/4 cup shredded lettuce
- 1/4 cup taco sauce