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Recipes
Frozen Turtle Pie
By carvalhohm
In a large bowl, combine the crushed cookies and caramel sauce; mix well
- 1 (12.8-ounce) package pecan shortbread cookies, coarsely crushed
- 1 (12.25-ounce) jar caramel sauce
- 1/2 gallon chocolate ice cream
- 1 1/2 cups pecan halves, toasted
Coffee Cupcakes
By carvalhohm
1 Heat oven to 350 degrees F
- 1-3/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup brewed coffee
- 1-1/2 teaspoons instant coffee granules
- 1 teaspoon vanilla extract
- 1 cup prepared white frosting
- 24 chocolate-covered coffee beans
Cherry Brownies
By carvalhohm
1. Preheat oven to 350. 2
- 1.5 cups white sugar
- 3/4 cup butter
- 2 eggs
- 1 teaspoon vanilla
- 1.5 cups flour
- 1.5 teaspoons baking powder
- 1/2 cup chopped red cherries
- Favourite frosting, tinted pink if desired.
- Melted chocolate for drizzling.
- Cherries with stems.
HOLY YUM CHICKEN
By carvalhohm
Preheat oven to 450 degrees Fahrenheit
- 1 1/2 - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
- 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
- 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
- 1 tbsp. rice wine vinegar (seasoned or unseasoned)
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tbsp. cornstarch
- 2 tsp. fresh rosemary for garnish
Mexican Hot Chocolate Cookies
By carvalhohm
1 Heat oven to 375°. In small bowl, mix sugar and cinnamon; set aside
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter or margarine
- 1 tablet Mexican hot chocolate drink mix (from 19-oz package)
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1 egg
- 1 cup miniature semisweet chocolate chips (6 oz)
Chicken and Spinach Casserole
By carvalhohm
Heat oven to 350º. Spray 1 1/2-quart casserole or square baking dish, 8x8x2 inches, with cooking spray
- 2 cups uncooked gemelli (twist) pasta (8 ounces)
- 1 package (1.8 ounces) leek soup mix
- 2 cups milk
- 1 cup cut-up cooked chicken
- 2 cups baby spinach leaves
- 1/4 cup freshly shredded Parmesan cheese
Honey Mustard Chicken, Avocado + Bacon Salad
By carvalhohm
Honey Mustard Chicken, Avocado + Bacon Salad, with a crazy good 5 ingredient Honey Mustard dressing withOUT mayonna
- 1/3 cup honey
- 3 tablespoons whole grain mustard
- 2 tablespoons smooth and mild Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt to season
- 4 skinless and boneless chicken thighs or chicken breasts
- 1/4 cup diced bacon, trimmed of rind and fat
- 4 cups Romaine lettuce leaves, washed
- 1 cup sliced grape or cherry tomatoes
- 1 large avocado, pitted and sliced
- 1/4 cup corn kernels
- 1/4 of a red onion, sliced
Orange Walnut Chicken
By carvalhohm
In small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce, and garlic
- 1/3 cup thawed orange juice concentrate
- 5 tablespoons canola oil, divided
- 2 tablespoons reduced-sodium soy sauce
- 2 garlic cloves, minced
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon butter
- 4 green onions, thinly sliced, divided
- 1/2 cup orange marmalade
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 to 2 tablespoons grated orange peel
- 2 to 3 teaspoons grated lemon peel
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Hot cooked rice
Chicken Teriyaki & Veggies *(GOOD)*
By carvalhohm
Combine chicken, steamed carrots and steamed snow peas in a skillet; add teriyaki sauce and heat through
- 3 oz cooked boneless skinless chicken breast(s) cut into strips
- 1/2 cup(s) cooked carrot(s) thickly sliced
- 1/2 cup(s) snow peas steamed
- 2 Tbsp teriyaki sauce
- 1/2 cup(s) cooked brown rice
Chocolaty Caramel Thumbprints
By carvalhohm
1. Separate egg; place yolk and white in separate bowls
- 1 egg
- 1/2 cup butter, softened
- 2/3 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 16 vanilla caramels, unwrapped
- 3 tablespoons whipping cream
- 1-1/4 cups finely chopped pecans
- 1/2 cup (3 ounces) semisweet chocolate pieces
- 1 teaspoon shortening