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Recipes
Watermelon Slices
By carvalhohm
Line 1 1/2-quart bowl with plastic wrap
- 1 tub (8 ounces) whipping topping, thawed
- 3-4 drops green food coloring
- 1 pint raspberry or strawberry sherbet or sorbet (2 cups, softened
- 1 square semi-sweet chocolate, chopped
Chocolate Chip Cookies #1
By carvalhohm
Mix together. Add chocolate chips and chopped nuts
- 1 Box Vanilla Cake Mix
- 1/2 Cup Canola Oil
- 2 Eggs, well beaten
- 2 Tblsp. Water
Gluten-Free Caramel Apple Crumble
By carvalhohm
1 In 1-quart saucepan, heat 1/3 cup brown sugar and 2 tablespoons butter to boiling, stirring constantly
- Caramel Sauce:
- 1/3 cup packed brown sugar
- 2 tablespoons butter
- 1 tablespoon whipping cream
- 1 tablespoon light corn syrup
- Apples:
- 2 tablespoons granulated sugar
- 1 tablespoon All-Purpose Gluten Free Rice Flour Blend
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 6 medium tart cooking apples, peeled and sliced (6 cups)
- 3/4 cup All-Purpose Gluten Free Rice Flour Blend
- 1/4 cup cold butter, cut in small pieces
- 1/3 cup chopped pecans
Lazy Lasagna
By carvalhohm
Saute meat, drain and add to spaghetti sauce
- 1/2 (16 oz.) pkg. Penn Dutch Broad Egg Noodles
- 1 c. (8 oz.) Ricotta or cottage cheese
- 1/3 c. grated Parmesan cheese
- 2/3 c. Mozzarella cheese, shredded
- 2 1/2 c. spaghetti sauce (can)
- 1 lb. ground beef or sweet Italian sausage
Cheese Enchiladas - Recipe.com
By carvalhohm
For a fun dinner that kids like--and that's easy to prepare--fill these meatless enchiladas with a Mexican cheese a...
- 1 teaspoon ground cumin see savings
- 1 package (2 oz.) ancho chiles see savings
- 1 tablespoon vegetable oil see savings
- 1 cup chopped white onions see savings
- 1 tablespoon chopped garlic see savings
- 1 tablespoon chopped serrano or jalapeno chile see savings
- 1/2 teaspoon Mexican dried oregano see savings
- 2 cans (14-oz. each) chicken broth see savings
- 1/4 cup brewed coffee see savings
- 1/2 teaspoon salt see savings
- 1 tablespoon masa harina see savings
- 8 soft corn tortillas, warmed see savings
- 2 cups shredded Queso Blanco or Monterey Jack cheese see savings
- 1/3 cup thinly sliced white onion, for garnish see savings
Fresh Mexican Bean Salad
By carvalhohm
1 Transfer cilantro, olive oil, vegetable oil, vinegar, garlic, sugar and salt to bowl of blender
- Vinaigrette:
- ½ cup lightly packed fresh cilantro
- ¼ cup GOYA® Olive Oil
- ¼ cup Vegetable Oil
- ¼ cup Red Wine Vinegar
- 1 clove garlic, peeled
- 1 tsp. sugar
- ½ tsp. salt
- 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.) Golden Corn, drain and rinsed
- 1 medium red bell pepper, finely chopped (about 1 cup)
- 2 tbsp. finely chopped red onion
- 1 can Hearts of Palm, drained, rinsed and cut into ¼” rounds
Chicken and Chile Enchiladas
By carvalhohm
Preheat oven to 350. Remove meat from chicken and place it warm dish, keep warm
- 1 supermarket roaster chicken (about 4 cups shredded light and dark meat)
- 4 1/2 teaspoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano, crushed
- 1 large onion, thinly sliced
- 2 14-ounce cans chicken broth
- 2 4-ounce cans diced green chile peppers, undrained
- 1/4 teaspoon chili powder
- 1 tablespoon all purpose flour
- 8 oz Breakstone’s sour cream
- 2 cups shredded Kraft Mexican Style Cheddar Pepper Jack
- 8-10 8-inch flour tortillas
Slow Cooker Taco Soup
By carvalhohm
Brown beef, onion and garlic in a large, skillet over medium heat; drain
- 1 lb ground beef
- 1 onion, diced
- 1 clove garlic, minced
- 1 (12-oz) bottle green taco sauce
- 1 (4-oz) can green chiles
- 2 to 3 15-oz. cans black beans, drained and rinsed
- 1 (15-1/4 oz.) can corn drained
- 1 (15-oz.) can tomato sauce
- 2 cups water
- 1 (1/4 oz.) pkg taco seasoning mix
- Garnish sour cream, shredded cheddar cheese, corn chips
Salted Dulce de Leche Swirl Brownies
By carvalhohm
Blogging Foods turns her favorite candy, dark chocolate-covered salted caramels, into a brownie
- 2 2 to 350°F 9-inch to 350°F (325°F for dark or nonstick pan). Grease 9-inch square pan with shortening or cooking spray; line pan with cooking parchment paper.
- 4 4 40 Bake 40 minutes or until toothpick inserted in center comes out almost clean (with a few moist crumbs). Cool completely.
- 5 5 1 to 2 30 bowl, microwave dark chocolate uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.
- 6 6 3 3 15 into 3 rows by 3 rows. Top with melted dark chocolate and generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes.
Chocolate Cherry Bars
By carvalhohm
1 Heat oven to 350°F. Generously grease 13x9x2-inch baking pan
- 1 cup (2 sticks) butter or margarine
- 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 2 cups sugar
- 4 eggs
- 1-1/2 cups plus 1/3 cup all-purpose flour, divided
- 1/3 cup chopped almonds
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- 1/2 teaspoon almond extract
- 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
- 1 cup chopped maraschino cherries, drained