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Recipes
Mini Cream Cheese Rolls
By carvalhohm
Preheat oven to 375 degrees
- 2 (8-ounce) cans refrigerated crescent rolls
- 2 (3-ounce) packages cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon lemon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Christmas Tree-Shaped Appetizer
By carvalhohm
1. Heat oven to 375 degrees F
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon Dill Weed
- 1/8 teaspoon Garlic Powder
- 3 cups finely chopped assorted vegetables (green, red, and yellow bell peppers, broccoli, cauliflower, carrot, cucumber, tomatoes, and green onions)
Chicken Curry Stew
By carvalhohm
Heat 1 tablespoon of oil in a large skillet over medium-high heat
- 1 tablespoon olive or canola oil
- 1 1/2 lb chicken – boneless skinless breasts or thighs, cut into bite sized chunks
- 1 large yellow onion, halved and cut into 1/3 inch wedges
- 1 inch piece fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 1-2 tablespoons curry powder, adjust for heat preferences
- 1/4 teaspoon ground cumin
- 8 ounces chicken broth
- 2 cups carrots, sliced 1/3 inch thick
- 2 1/2 cups red skinned potatoes, cut into 1 inch chunks
- 1 – 14 ounce can light coconut milk
- 20 ounces canned diced tomatoes, drained but not rinsed
- salt and pepper, to taste
Cranberry Muffins
By carvalhohm
Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners
- 1 spray cooking spray
- 1 1/4 cup all purpose flour
- 1/2 cup uncooked old fashioned oats
- 1/4 cup sugar
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 1 cup fat-free vanilla yogurt
- 1/4 cup fat free skim milk
- 2 Tbsp fat free egg substitute
- 1 Tbsp reduced-calorie margarine, melted
- 1/2 tsp vanilla extract
- 1/2 cup dried cranberries
- 1 Tbsp sugar
Amy’s Pecan-Chocolate Bars
By carvalhohm
In a small bowl, combine flour and salt; set aside
- 1-3/4 c. all-purpose flour
- 1/2 t. salt
- 1 c. butter, softened
- 1-1/2 c. brown sugar, packed
- 1 t. vanilla extract
- 2 eggs
- 2 c. semi-sweet chocolate chips, divided
- 1-1/2 c. pecans, coarsely chopped and divided
Peachy Dump Cake
By carvalhohm
Pour pie filling into a slow cooker that has been sprayed with non-stick vegetable spray
- 2 14-1/2 oz. cans peach pie filling
- 1 t. lemon juice
- 18-1/2 oz. pkg. yellow cake mix
- 1/2 c. chopped pecans
- 1/2 c. butter, melted
- Garnish: whipped topping,
- vanilla ice cream
Refried Bean Roll-Ups (lighter recipe)
By carvalhohm
1 Mix beans, salsa and chili powder in 1-quart saucepan
- 1 can (16 oz) fat-free refried beans
- 1/2 cup salsa (any variety)
- 1/2 teaspoon chili powder
- 8 fat-free flour tortillas (8 to 10 inch)
- 1 cup shredded lettuce
- 1/2 cup shredded Monterey Jack cheese (2 oz)
Cream Cheese Frosting #3
By carvalhohm
In large bowl, beat together butter and cream cheese with an electric mixer
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
One Pot Pasta
By carvalhohm
Cook beef in Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain
- 1 pound lean ground beef
- 1 teaspoon vegetable oil
- 1 small onion, diced
- 1 (8-ounce) package sliced fresh mushrooms
- 2 cloves garlic, minced
- 2 (26-ounce) jars tomato-basil pasta sauce
- 1 cup water
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (20-ounce) package refrigerated four-cheese ravioli
- 1 cup (4 ounces) shredded mozzarella cheese
Asian Beef Stir Fry
By carvalhohm
Slice meat diagonally across grain into very thin strips
- 1 pound boneless top sirloin
- 2 tablespoons peanut or vegetable oil
- 2 cloves garlic, minced
- 1 (16-ounce) package frozen broccoli stir-fry vegetables, thawed
- 1/4 cup oyster sauce or teriyaki sauce
- Warm cooked rice