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Recipes
Easy Crescent Danish Rolls
By carvalhohm
1 Heat oven to 350°F. In small bowl, beat cream cheese, sugar and lemon juice until smooth
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 4 teaspoons Preserves or Jam
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 to 3 teaspoons milk
Stuffed-Crust Pizza
By carvalhohm
Heat oven to 425°F. Grease 12-inch pizza pan with shortening or cooking spray
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 7 sticks (1 oz each) string cheese
- 1/2 cup pizza sauce
- 24 slices pepperoni (from 3.5-oz package)
- 2 cups shredded Italian cheese blend (8 oz)
Taco Night Chicken Fingers
By carvalhohm
1 Heat oven to 425ºF. Line cookie sheet with foil; spray with cooking spray
- 2/3 cup Original Bisquick® mix
- 1 package (1 oz) taco seasoning mix
- 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
- 1 egg, slightly beaten
- 3 tablespoons butter or margarine, melted
- 1/4 cup diced green chiles, drained (from 4-oz can)
- 1/4 cup sour cream
- 1/4 cup Thick ‘n Chunky salsa
- 1/4 cup sour cream
BLT Penne
By carvalhohm
Bring a large pot of water to a boil for the penne
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/2 pound lean smoky bacon
- 3 to 4 medium leeks, halved lengthwise, sliced 1-inch thick then washed and dried
- 4 cloves garlic, thinly sliced
- 2 tablespoons thyme, chopped
- Pepper
- 1/2 cup dry white wine
- 2 pints cherry tomatoes
- 1 pound penne rigate or whole grain penne
- Grated Pecorino cheese
Lemon Cream Cheese Cupcakes #2
By carvalhohm
1) Heat oven to 350º. 2) Beat first 5 ingredients in large bowl with mixer on low speed until moistened
- 1 package (2-layer size) white cake mix
- 1 package (3.4 ounces) Lemon Flavor Instant Pudding
- 1 cup water
- 4 egg whites
- 2 tablespoon oil
- 1 package (8 ounces) Cream Cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 tablespoon lemon juice
- 1 package (16 ounces) powdered sugar
Red Velvet Cake #4
By carvalhohm
Cream shortening and sugar till fluffy
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 tablespoons cocoa
- 2 ounces red food coloring (or 1/4 cup)
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 tablespoon vinegar
- 1 teaspoon soda
- 2 1/4 cups all-purpose flour
Strawberry and White Chocolate Buttercream Cake
By carvalhohm
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- 1/2 box butter recipe yellow cake mix (about 1 2/3 cups)
- 1/2 cup water
- 3 tablespoons butter, softened
- 1/2 teaspoon almond extract
- 1 egg
- 8 oz white chocolate baking bars or squares, chopped
- 2 tablespoons butter, cut into pieces, softened
- 2/3 cup whipping cream
- 2 cups fresh whole strawberries, thinly sliced
Berry Cream Sauce
By carvalhohm
PLACE raspberries in food processor or blender; cover
- 2 packages (10-oz) frozen red raspberries or strawberries, thawed
- 1 1/2 cup cold half-and-half or milk
- 1 package (4-serving size) instant pudding and pie filling; French vanilla or vanilla flavor
Chocolate Napoleons
By carvalhohm
Preheat oven to 400 degree
- 2 sheets puff pastry (from a 17 1/4-ounce box)
- 2 packages (4 servings each) instant chocolate pudding and pie filling
- 1 3/4 cups cold milk, divided
- 1 container (8 ounces) frozen whipped topping, thawed
- 2 cups confectioners' sugar
- 1/4 teaspoon unsweetened cocoa
Goulash #2
By carvalhohm
Brown meat, add onion and garlic
- 1 pound ground beef
- 1 pound ground turkey
- 1 medium onion, chopped
- 3 cloves garlic, diced
- 1 tablespoon house seasoning
- 1 tablespoon seasoned salt
- 2 tablespoons Italian seasonings
- 3 bay leaves
- 3 tablespoons soy sauce
- 1 can (28 oz.) tomato sauce
- 2 cans (15 oz.) diced tomatoes
- 3 cups water
- 2 cups elbow macaroni