Carvalhohm's profile page
Recipes
Apple Cream Pie
By carvalhohm
Place cream cheese in a large bowl; with a wire whisk or an electric beater, gradually beat in the milk until smoot...
- 1 (8-ounce) package reduced-fat cream cheese, softened
- 1 1/2 cups cold low-fat milk
- 2 (4-serving) packages instant vanilla pudding and pie filling mix
- 1 teaspoon ground cinnamon, divided
- 1 (9-inch) prepared reduced-fat graham cracker pie crust
- 1 (21-ounce) can apple pie filling
Mango Butter Mochi
By carvalhohm
Preheat oven to 350 degrees
- 1 (16 oz.) box sweet rice flour
- 1/2 cup butter, melted
- 2 cups granulated sugar
- 5 eggs
- 2 ripe mangoes, chopped
- 2 tsp baking powder
- 1 tsp vanilla extract
- 12 oz coconut milk
- 1 very ripe mango, peeled and sliced, reserve juices
Chocolate and Peppermint Coated Pretzels
By carvalhohm
Combine first 4 ingredients in a 6-quart slow cooker
- 1 (16-ounce) package pretzel nuggets
- 2 (16-ounce) packages chocolate-flavored bark candy coating, coarsely chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1 (4-ounce) square semisweet baking chocolate, broken into pieces
- 1 (16-ounce) package hard peppermint candies, finely crushed and divided (about 1-1/2 cups)
- 1/2 teaspoon peppermint extract
Pork Adobo with Pineapple
By carvalhohm
In a wide pan over medium-high heat, heat oil
- 1 tablespoon canola oil
- 3 pounds pork butt, cut into 1 1/2-inch cubes
- 1 onion, peeled and chopped
- 1 head garlic, peeled and minced
- salt and pepper to taste
- 1 cup pineapple juice
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1 cup pineapple chunks
Fruity Cookie Cups
By carvalhohm
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray
- 1 roll (16.5 oz) refrigerated sugar cookies
- Generous 1/2 cup whole almonds, ground to 2/3 cup
- 2 containers (6 oz each) Greek vanilla yogurt
- 1 cup fresh fruit (chopped kiwifruit, pineapple or mango)
Montego Bay Chicken
By carvalhohm
In a large resealable plastic bag, combine the soy sauce, juice, sugar, garlic, hot pepper sauce, extract and ginge...
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup orange juice
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon hot pepper sauce
- 1 teaspoon rum extract
- 1 teaspoon minced fresh gingerroot
- 4 boneless skinless chicken breast halves (4 ounces each)
Crumb Boss Pink Champagne Zabaglione Buttercream
By carvalhohm
Mix sugar and egg yolks in bowl over boiling water(Double Boiler)
- 3 T Sugar
- 8 Lg Fresh Egg Yolks
- 4 oz Champagne
- 4 cups Crumb Boss Buttercream
Spaghetti in Chicken Broth
By carvalhohm
Add cooking oil to hot pressure cooker
- 2 tablespoons cooking oil
- 1 lb. minced beef
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons salt
- 2 cloves chopped garlic
- 2 chopped onions
- 2 cups red wine
- 1 tablespoon fresh chopped basil
- 1 cup chicken broth
- 1 lb. uncooked pasta
- 1 lb. tomato pasta sauce
- 1/4 cup Parmesan cheese, grated
Scallops with Roasted Red Pepper Pasta
By carvalhohm
1. Remove stem and seeds from red pepper
- 1 large red pepper ($1)
- 1 lb. thin angel hair pasta ($.97)
- 1 cup homemade vegetable or chicken stock ($.10)
- 3/4 lb. frozen bay scallops, thawed ($2.00)
- 2 tsp Dijon mustard ($.03)
- 4 Tbsp butter ($.40)
- Salt/Pepper
- 1 cup frozen broccoli pieces ($.50)
Joan’s Chocolate Peanut Butter Brownies
By carvalhohm
Mix and reserve 1½ cup for topping Pat the rest into ungreased 13x9 pan
- 1 box yellow cake mix
- 1 cup peanut butter
- 1 stick melted butter
- 2 eggs