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Recipes
Pineapple Dump Pudding Cake
By carvalhohm
Place rack in center of oven and preheat oven to 350 degrees
- Vegetable oil spray, for misting pan
- Flour, for dusting pan
- 2 cans (20 ounces each) crushed pineapple, one drained and one drained
- 1 package (18.25 ounces) plain white or yellow cake mix
- 8 tablespoons (1 stick) butter, cut into 1/2-inch pieces
- 1/2 teaspoon ground cinnamon
- 1 cup chopped pecans or almonds
- Vanilla ice cream or whipped cream, for serving
Grands Little Pies
By carvalhohm
Heat oven to 350 degrees. In medium bowl, mix flour, brown sugar and cinnamon
- 3/4 cup all-purpose flour or unbleached flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup nuts, if desired
- 1 can (16.3ounce) Grands Flaky Layers refrigerated biscuits
- 1 can (21 ounce) apple, blueberry or cherry pie filling
- 1 to 1 1/2 cups whipping cream
- Cinnamon-sugar
Skinny Sloppy Joes with Tangy Slaw
By carvalhohm
To the heated pressure cooker add olive oil and slab of frozen ground beef
- Sloppy Joes:
- 1 tablespoon olive oil
- 1 pound (500g) extra lean ground beef - fresh or frozen
- 1 medium red onion, chopped
- 1 medium green or red bell pepper, chopped
- 1 carrot, grated
- 1 1/2 teaspoons salt
- 2 teaspoons garlic powder
- 1 tablespoon Worcestershire Sauce - optional
- 4 tablespoons apple cider vinegar
- 1 cup (250ml) chopped tomatoes - canned or fresh with their juice
- 4 tablespoons (80g) tomato paste
- 1 cup (250ml) water
- 1/2 cup (45g) rolled oats
- Tangy Coleslaw:
- 1 tablespoon grainy dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 head of cabbage, quartered and thinly sliced (about 5 cups)
- 2 carrots, grated (about 1 cup)
- 1/2 red onion, finely chopped
Mini Burgers
By carvalhohm
Preheat oven to 400 degrees
- 8 ounces ground beef
- 2 teaspoons ketchup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- All-purpose flour for dusting
- 1 sheet (from a 17.5-ounce package) puff pastry
- 2 ounces (about 1/2 cup) Cheddar, shredded
- 1 large egg, beaten with 1 teaspoon water
Slow Cooker Lasagna #5
By carvalhohm
1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage i...
- 1 pound bulk Italian sausage
- 1 medium onion, chopped (1/2 cup)
- 3 cans (15 ounces each) Italian-style tomato sauce
- 2 teaspoons dried basil leaves
- 1/2 teaspoon salt
- 2 cups shredded mozzarella cheese (8 ounces)
- 1 container (15 ounces) part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- 15 uncooked lasagna noodles
Onion Chive Cheeseball
By carvalhohm
Blend together cream cheese and margarine until creamy
- 8 oz cream cheese, softened
- 2 Tbsp margarine, softened
- 1/4 tsp The Pantry Club Onion Chive dip mix
Quick & Easy Beefy Spinach Lasagna Soup (stove-top or slow cooker)
By carvalhohm
1. Heat the oil in a large soup pot over medium-high heat
- 1 teaspoon olive oil
- 1 medium onion, chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 pound lean ground beef (or extra lean ground turkey*)
- 1 teaspoon fennel seeds, chopped
- 1 teaspoon oregano (or Italian seasoning if you prefer)
- 1 25-ounce jar marinara (or 2 1/2 cups homemade)
- 1 32-ounce container reduced-sodium beef broth
- 1 9-ounce box frozen leaf spinach (~ 2 cups)
- 1 1/4 cups dry campanelle pasta (or 5 lasagna noodles broken into pieces)
- Black pepper to taste and 1/4 teaspoon salt (optional)
- 1/2 cup reduced-fat shredded mozzarella cheese
Candy-Topped Creamy Peanut Butter Bars
By carvalhohm
1 Heat oven to 350°. In ungreased 13x9-inch pan, break up cookie dough
- 1 roll (16.5 oz) refrigerated chocolate chip cookies
- 3/4 cup butter or margarine, softened
- 1/2 cup peanut butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 cup salted peanuts
- 1 cup semisweet chocolate chips
- 1/4 cup whipping cream
- 1/2 cup miniature candy-coated chocolate baking bits
Quick Mixed Bean Salad
By carvalhohm
1 In large serving bowl, mix together black beans, chick peas, red kidney beans, cucumbers, peppers, and cilantro
- Salad:
- 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 can (15.5 oz.) Chick Peas, drained and rinsed
- 1 can (15.5 oz.) Red Kidney Beans, drained and rinsed
- 1 medium cucumber, peeled, seeded and chopped (2 cups)
- 1 red bell pepper, seeded and finely chopped (about 1 cup)
- 2 tbsp. finely chopped fresh cilantro
- Dressing:
- 3 tbsp. Red Wine Vinegar
- 2 packets GOYA® Salad and Vegetable Seasoning
- 1 tbsp. Lemon Juice
- ½ cup Extra Virgin Olive Oil
Creamy Southwest Chicken and Corn Chowder
By carvalhohm
Cook frozen vegetables as directed on bags, using minimum cook time
- 1 bag (24 oz) frozen corn & butter sauce
- 1 bag (19 oz) frozen roasted potatoes with garlic & herb sauce
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 cup chicken broth (from 32-oz carton)
- 2 cups shredded cooked chicken
- 1 can (4.5 oz) chopped green chiles
- 1 can (12 oz) evaporated milk
- Sour cream
- Chopped green onions