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Recipes
Vanilla French Toast
By carvalhohm
In a shallow bowl, beat eggs; add the milk, sugar, vanilla and salt
- 2 eggs
- 1/2 cup 2% milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 6 slices day-old bread
- Maple syrup or cinnamon-sugar
Bubbly Cheese Garlic Bread
By carvalhohm
Blend butter, garlic and salad dressing in a bowl
- 1/2 cup butter, softened
- 1 to 2 cloves garlic, crushed
- 1/2 to 1 cup creamy Italian salad dressing
- 1 loaf Italian bread, halved lengthwise
- 2 cups shredded Cheddar, mozzarella or Monterey Jack cheese
- 2 teaspoon dried parsley
Chocolate and Berries Yogurt Dessert
By carvalhohm
1 Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms
- 1 pouch (1 lb 1.5 oz) double chocolate chip cookie mix
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 egg
- 1 1/2 cups fresh raspberries
- 4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
- 1 cup whipping cream, whipped
- 2 tablespoons hot fudge topping
- 1 cup fresh blueberries
Autumn Harvest Pork Loin
By carvalhohm
Put peeled and cubed squash into slow cooker
- 1 1/2 whole butternut squashes, peeled and cubed
- 1 cup cider or apple juice
- 2-pound pork loin
- Salt
- Pepper
- 2 large Granny Smith apples, peeled and quartered
- 1 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
Chicken Noodle Casserole with Leeks and Fresh Dill
By carvalhohm
Butter 8 x 8 x 2-inch glass baking dish
- 1/4 cup (1/2 stick) unsalted butter
- 2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large)
- 1/4 teaspoon celery seeds
- Coarse kosher salt
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup half and half
- 1 teaspoon fresh lemon juice
- 8 ounces wide egg noodles
- 1/2 cup coarsely grated Gruyère cheese (about 2 1/2 ounces)
- 2 tablespoons chopped fresh dill
- 2 cups of cooked chicken – either shredded or cubed
- 2 cups coarsely crushed salted potato chips (about 2 ounces)
Berry-Filled Lemon Cake
By carvalhohm
In a large bowl, combine the cake mix, water, egg substitute, yogurt and lemon peel; beat on low speed for 30 secon...
- 1-1/4 cups water
- 3/4 cup egg substitute
- 1/4 cup plain nonfat yogurt
- 1 tablespoon grated lemon peel
- 1 package yellow cake mix (regular size)
- 1/2 cup confectioners' sugar
- 3 teaspoons lemon juice
- 2 cups sliced strawberries
Manhattan Clam Chowder
By carvalhohm
Combine all ingredients in 1 1/2 quart casserole
- 1 can (10 1/2 ounce) condensed vegetable soup
- 1 1/2 cups tomato juice
- 1 can(7 1/2 ounce) minced clams
- Dash thyme
Sour Cream Pound Cake
By carvalhohm
1 Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly fl...
- 3 cups Original Bisquick® mix
- 1 1/2 cups sugar
- 1 cup sour cream
- 3/4 cup butter, softened
- 1/2 cup all-purpose flour
- 3 teaspoons vanilla
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 6 eggs
- Whipped cream, sweetened, if desired
- 2 cups fresh or frozen (thawed and drained) blueberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2/3 cup water
- 1 teaspoon vanilla
Chili and Cornbread Cupcakes
By carvalhohm
Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups
- 1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
- 3 tablespoons milk
- 2 tablespoons butter, melted
- 1/4 teaspoon chili powder
- 1 egg
- 1/3 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed
- 2 cans (15 oz each) chili with beans
- 3/4 cup shredded Cheddar cheese (3 oz)
- 6 tablespoons sour cream
- 1/4 cup corn chips
- 1/4 cup sliced green onions (4 medium)
Chili Cheese Dip
By carvalhohm
Preheat oven to 350 degrees F
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup chunky salsa
- 1 cup shredded Cheddar cheese, divided
- 1 (16-ounce) can chili beans, undrained
- 3 scallions (green onions), thinly sliced
- 1 (2.25-ounce) can pitted sliced black olives, drained (optional)
- Tortilla chips