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Recipes
MINI PEAR APPLE SPICE BUNDT CAKES
By carvalhohm
Preheat the oven to 350°F (180°C)
- Oil for brushing pan
- 1 medium pear
- 1/4 cup (50 mL) walnuts
- 1 tbsp (15 mL) brown sugar
- 1/4 tsp (1 mL) cinnamon
- 1/2 pkg (15.25 oz or 515 g) spice cake mix (1 2/3 cup/400 mL)
- 2 tbsp (30 mL) apple butter
- 1/2 cup (125 mL) water
- 2 eggs
MINI PUMPKIN PIES
By carvalhohm
Preheat the oven to 350°F (180°C)
- 1 pkg (14.1 oz/ 399 g) refrigerated pie crusts (2 crusts), softened according to the package directions
- 2 eggs
- 1 can (15 oz/425 g) solid pack pumpkin
- 1/2 cup (125 mL) heavy cream
- 1/4 cup (50 mL) sugar
- 2 tsp (10 mL) pumpkin pie spice
MINI APPLE PIES
By carvalhohm
Preheat the oven to 400°F (200°C)
- 1 pkg (14.1 oz/399 g) refrigerated pie crusts (2 crusts), softened according to the package directions
- 3 tbsp (45 mL) light brown sugar
- 1 tbsp (15 mL) flour
- 1/4 tsp (1 mL) ground cinnamon
- 3 Granny Smith apples (about 1 lb/450 g), peeled and cored
- 1 lemon
- 1/4 cup (50 mL) water
Pumpkin Pie Cheesecake Squares
By carvalhohm
1. Preheat the oven to 325ºF
- Crust:
- 3 tablespoons butter or margarine, melted
- 1 cup graham cracker crumbs
- 3 tablespoons no-calorie granulated sweetener*
- Filling:
- 8 ounces light tub-style cream cheese
- 2 large eggs, divided
- 1/3 cup plus 1/2 cup no-calorie granulated sweetener*, divided
- 1 teaspoon vanilla
- 1 (15 ounce) can 100% packed pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves
Apple Pie in a Bag
By carvalhohm
1. Preheat oven to 400°F
- Topping:
- 1 Single-Crust unbaked pie crust (Pillsbury refrigerated dough works great)
- 6 medium baking apples (about 2 1/2 to 3 pounds)
- 1 tablespoon lemon juice
- 6 tablespoons granulated no-calorie sweetener**
- 1 tablespoon all-purpose flour
- 3/4 teaspoon cinnamon
- 1/2 cup granulated no-calorie sweetener**
- 6 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons margarine
- 1 brown paper bag (or 1 Brown-and-Serve cooking bag + 1 tablespoon all-purpose flour)
MINI PECAN PIES
By carvalhohm
Preheat the oven to 350°F (180°C)
- 1 pkg (14.1 oz/399 g) refrigerated pie crusts (2 crusts), softened according to the package directions
- 1/2 cup (125 mL) butter (1 stick)
- 1/2 cup (125 mL) packed brown sugar
- 1/2 cup (125 mL) light corn syrup
- 2 eggs
- 1 tsp (5 mL) vanilla
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) pecan halves, chopped
Festive Olive Dip
By carvalhohm
In medium bowl, using whisk, beat together cream cheese and mayonnaise until smooth
- 1 jar (6.75 oz.) Manzanilla Olives Stuffed with Minced Pimientos, drained and finely chopped (about 3 cups)
- 2 pkgs. (8 oz. each) cream cheese, at room temperature
- 1/2 cup Mayonnaise
- 1/2 small onion, finely chopped (about 1/2 cup)
- 1 tsp. GOYA® Sazonador Total
- 2 tbsp.finely chopped chives, divided
Delicious Chicken Empanadas
By carvalhohm
Heat oil in large skillet over medium-high heat
- 1 tbsp. Extra Virgin Olive Oil
- 4 bone-in, skin-on chicken thighs (about 2 1/2 lbs.)
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 pkg. (3.5 oz.) GOYA® Chorizo, finely chopped
- 1/2 onion, finely chopped (about 3/4 cup)
- 1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
- 1/2 tsp. paprika
- 1/4 cup Manzanilla Olives Stuffed with Minced Pimientos, chopped (about 12 olives)
- 1/4 cup raisins
- 1 packet Chicken Bouillon mixed with 1 cup water
- 1 pkg. (11.6 oz.) frozen GOYA® Puff Pastry dough for Turnovers, thawed
- All-purpose flour, for rolling out dough
- 1 egg, lightly beaten with 1 tsp. water
Olive & Chorizo Pinwheels
By carvalhohm
Preheat oven to 400° F. Place olives on double layer of paper toweling
- 1/3 cup GOYA® Reduced Sodium Pitted Alcaparrado Manzanilla Olives, drained
- 2 GOYA® Chorizo, halved lengthwise and casings removed
- 1 large scallion, sliced
- 1/2 tsp. GOYA® Ground Cumin
- 1/2 cup finely grated Mexican cheese blend
- 4 pieces (11.6 oz. pkg.) GOYA® Puff Pastry Dough for Turnovers, thawed
Pork Stuffed with Sweet Plantains
By carvalhohm
MARINATE THE PORK: Using tip of knife, make long, shallow cuts in cross-hatch pattern on top side of skin, taking c...
- 1 pork picnic shoulder (about 9 lbs.), bone removed and reserved for another use; skin removed and reserved; pork butterflied and pounded to 1/2” thickness (Note: Ask your butcher to remove skin, bone, butterfly and pound pork, if necessary.)
- GOYA® Adobo All-Purpose Seasoning, to taste
- 1 bottle (24.5 oz.) GOYA® Mojo Criollo
- 2 tsp. Extra Virgin Olive Oil
- 1/2 medium yellow onion, finely chopped
- 1 tbsp. Minced Garlic
- 2 boxes (11 oz. each) frozen GOYA® Plátanos Maduros – Ripe Plantains, thawed
- 1 cup Bread Crumbs made with Sazonador Total