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Recipes
Pumpkin Surprise Pie
By carvalhohm
1. Heat oven to 400 F. Fit 1 piecrust into a 9-inch pie plate and crimp edges
- Cream cheese layer:
- 1 package (15 ounces) ready-to-roll pie crust or homemade pie crust for double-crust pie
- 1 package (8 ounces) cream cheese, at room temperature
- 1/3 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1 egg
- Pumpkin layer:
- 1 cup pumpkin puree (not pie filling)
- 3/4 cup evaporated milk
- 1/2 cup packed light-brown sugar
- 2 eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 egg, beaten with 1 teaspoon water
Piled-High Apple Pie
By carvalhohm
Preheat oven to 425 degrees
- 3/4 cup plus 1 teaspoon sugar, divided
- 1 1/8 teaspoons ground cinnamon, divided
- 8 baking apples, peeled, cored and quartered
- 2 tablespoons all-purpose flour
- 1 tablespoon plus 2 teaspoons butter, softened
- 1 teaspoon lemon juice
- 1 (15-ounce) package refrigerated pie crust
Skinny Fast-Fix Baked Apple Sundae
By carvalhohm
1. Wash and dry apple. Core apple and use a peeler to strip away the peel on the top third of the apple (this is ea...
- 1 medium cooking apple
- 2 teaspoons no-calorie sweetener* (or 1 packet)
- generous 1/4 teaspoon cinnamon
- 1/4 cup low or no-sugar added light ice cream (like Breyer’s or HaloTop)
Spiced Pumpkin Custard Pie
By carvalhohm
Place pecans in food processor; cover and process until finely ground
- FILLING:
- 3/4 cup chopped Pecans, toasted
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 7 tablespoons shortening
- 2 tablespoons plus 1 teaspoon ice water
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) evaporated milk
- Whipped cream, optional
- Additional ground cinnamon, optional
Twice Baked Potato Casserole
By carvalhohm
Who doesn't love hot cheesy potatoes? This easy Twice Baked Potato Casserole recipe will be a big hit with the fami
- 6 large potatoes
- 1 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 1 cup cheddar cheese, shredded
- 1 cup hot milk
- 3 green onions, finely chopped
- 1/2 cup sour cream
- Garnish: shredded Cheddar cheese, chopped green onions
- Optional: crumbled bacon
APRICOT CHICKEN WITH BROCCOLI
By carvalhohm
• Season chicken with salt and pepper
- 4 skinless chicken legs (thighs and drumsticks)
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 cup water
- 4 ounces dried apricots
- 3 tablespoons brandy
- 1/2 pound broccoli, cut into florets
Slow Cooker Steak and Potatoes Dinner
By carvalhohm
1 Spray 4 to 5-quart slow cooker with cooking spray
- 1 1/2 lb beef tip steak, trimmed
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 1/2 cups sliced onions
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon sugar
- 1 bag (19 oz)frozen garden vegetable medley
Mocha-Glazed Cinnamon Twists
By carvalhohm
Heat oven to 350°F. Spray cookie sheet with cooking spray
- 1 can (13 oz) Pillsbury® refrigerated flaky cinnamon twists with icing
- 1 tablespoon baking cocoa
- 3/4 teaspoon instant espresso powder or coffee granules
- 1/2 teaspoon milk
- 1/4 cup finely chopped pecans
CHINESE BEEF AND BROCCOLI (EXTRA SAUCY TAKE OUT STYLE)
By carvalhohm
Place the water and cornstarch/cornflour into a jar
- 1 1/4 cups water
- 1 1/2 tbsp cornstarch/cornflour
- 1 tsp sugar
- 1 tsp sesame oil (optional)
- 1/2 tsp salt
- 1 tbsp dark soy sauce (Note 1)
- 1 tbsp light soy sauce (Note 1)
- 1 tbsp Chinese cooking wine (Shaoxing wine) or dry sherry
- 1/8 tsp Chinese five spice powder (Note 2)
- 1/8 tsp tsp black pepper
- 4-5 cups broccoli florets (about 1 1/2 heads of broccoli)
- 2 tbsp oil, separated
- 1 garlic clove, crushed
- 1 tsp fresh ginger, grated
- 12 oz/360g beef fillet, flank, rump or any other cut of beef suitable for pan frying
Orange-Pecan Salmon
By carvalhohm
In small bowl, combine marmalade, soy sauce, salt and pepper
- 1 cup orange marmalade
- 1/2 cup reduced-sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 salmon fillets (6 ounces each and 1 inch thick)
- 1 cup chopped pecans, toasted