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Recipes
Slow Cooker Pot Roast
By carvalhohm
Heat oil in large nonstick skillet over medium-high heat and brown roast
- 1 Tbsp. oil
- 3 -to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
- 4 carrots, sliced
- 4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
- 2 envelopes Lipton® Recipe Secrets® Onion Soup Mix
- 3/4 cup water
Brickle and Chip Cookies
By carvalhohm
Preheat oven to 375 degrees
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup crunchy peanut butter
- 2 cups biscuit baking mix
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup almond toffee bits
- 1/2 cup sugar
Layered Peanut Butter Bars
By carvalhohm
1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray
- Cookie Base:
- 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- Filling:
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 teaspoons milk
- Frosting:
- 1 cup semisweet chocolate chips
- 1/4 cup butter
Grilled Hamburger Steaks with Roasted Onions
By carvalhohm
1 Heat coals or gas grill for direct heat
- 4 4 to 6 ground beef patties (4 to 6 ounces each)
- 2 2 2 tablespoons steak sauce
- 1 1 2-ounce envelope (1 ounce) onion soup mix (from 2-ounce package)
- 2 2 2 large Bermuda or other sweet onions, cut in half, then thinly sliced and separated (6 cups)
- 2 2 2 tablespoons packed brown sugar
- 1 1 1 tablespoon balsamic vinegar
Mult-Color Marbled Cupcakes
By carvalhohm
Mix cupcake batter using ingredients according to package directions
- 1 box white cake mix
- Drops of food coloring
Chocolate-Orange Pudding Parfaits
By carvalhohm
In medium-sized bowl, whisk together pudding mix and milk
- 1 package (4-serving size) chocolate instant pudding and pie filling
- 2 cups whole or lowfat milk
- 1 teaspoon fresh grated orange peel
- 1 navel orange, peeled and diced
- 4 teaspoons peanut butter (crunchy or smooth style)
- Whipped topping (optional)
Wendy's Chili
By carvalhohm
In frying pan, brown the ground beef, then drain off the fat
- 2 pounds freshly ground beef
- 4 cups (1 quart) tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can pinto beans, drained ** note new addition
- 1 medium onion, chopped (about 1 1/2 cups)
- 1/2 cup celery, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup chili powder (you may want to use less)
- 1 teaspoon cumin (if you like real flavor, add more)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Chocolate Chip Scones
By carvalhohm
1 Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening
- 2 cups Original Bisquick® mix
- 1/2 cup semisweet chocolate chips
- 1/3 cup whipping (heavy) cream
- 3 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla
- Additional whipping (heavy) cream
- Additional sugar
Dilly Beans
By carvalhohm
1 In 2-quart saucepan, heat water to boiling
- 1 1/2 cups water
- 2 cups whole fresh green beans
- 2 tablespoons chopped fresh dill weed
- 1/4 cup thinly sliced onion
- 1/3 cup white wine vinegar
- 2 teaspoons canola or soybean oil
- 1/2 teaspoon sugar
- 2 cloves garlic, sliced
- 1/8 teaspoon crushed red pepper flakes
HERDEZ® Sweet Chipotle Chili Lime Chicken Wings
By carvalhohm
Preheat oven to 400 degrees F (200 degrees C)
- Non-stick cooking spray
- 5 pounds frozen chicken wings
- Salt and ground black pepper to taste
- 1 (12 ounce) jar HERDEZ® Traditional Chipotle Mexican Cooking Sauce
- 1/4 cup light brown sugar, or to taste
- 1 lime, juiced
- Chopped cilantro