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Recipes

Mini BBQ Chicken Pizzas

Mini BBQ Chicken Pizzas

By

Heat oven to 375°F. Lightly grease large cookie sheet with shortening or cooking spray

  • 2 cups shredded deli rotisserie chicken
  • 2/3 cup barbecue sauce
  • 1 can (11.3 oz) Pillsbury® refrigerated artisan dinner rolls made with whole grain
  • 1/2 cup chopped onion
  • 1/2 cup shredded Colby-Monterey Jack cheese blend or Cheddar cheese (2 oz)
  • 1/2 cup chopped green bell pepper
4.3/5 (21 Votes)

Dessert Pizza

Dessert Pizza

By

Heat oven to 350 degrees. Line 12 inch pizza pan with foil; grease foil

  • 1 package (20 ounces) refrigerated chocolate chip cookie dough
  • 2 cups thawed whipped topping
  • 2 cups assorted fruit, such as blueberries, halved green grapes and sliced strawberries
  • Strawberry dessert topping
0/5 (0 Votes)

MoJo Pork - Puerto-Rican Style Roast

MoJo Pork - Puerto-Rican Style Roast

By

Wash the pork shoulder roast under cool running water and pat dry

  • 1 (6 to 8 pound) bone-in pork shoulder roast, such as Boston butt or picnic roast, with skin
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 2 tablespoons salt
  • 2 tablespoons minced garlic
  • 2 teaspoons crushed dried oregano
  • 1/2 teaspoon black pepper
  • 3 tablespoons distilled white vinegar
  • 2 cups water, plus more if needed
  • 3 tablespoons olive oil
0/5 (0 Votes)

Grilled Pork Tenderloin with Pineapple Salsa

Grilled Pork Tenderloin with Pineapple Salsa

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1 Heat gas or charcoal grill

  • 1/2 teaspoon 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon ground cumin
  • 1/2 lb 1/2 lb pork tenderloin
  • 1 1 kiwifruit, peeled, chopped
  • 1 slice 1 slice (1/2-inch-thick) pineapple, rind removed, cut into 1/2-inch pieces
  • 1 tablespoon 1 tablespoon orange marmalade
  • 1 teaspoon 1 teaspoon finely chopped jalapeño chile
0/5 (0 Votes)

Slow Cooker Mexican Chicken

Slow Cooker Mexican Chicken

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1 Spray 3 1/2- to 4-quart slow cooker with cooking spray

  • 2 lb boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 cup Thick 'n Chunky salsa
  • 1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
  • 1/2 cup chopped fresh cilantro
4.5/5 (13 Votes)

Black Bean Salsa

Black Bean Salsa

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1 In large bowl, combine all ingredients

  • 2 cans (15.5 oz. each) Black Beans, drained and rinsed
  • 1 jar GOYA® Salsa Pico de Gallo-Mild
  • 1 can Golden Corn, drained
  • 3 tbsp. Extra Virgin Olive Oil
  • 3 tbsp. chopped Jalapeño Peppers, (optional)
  • 1 tbsp. Chili Powder
  • 2 tsp. Cumin
  • 2 tsp. Minced Garlic or 4 cloves garlic, finely chopped
0/5 (0 Votes)

Sweet Wing Sauce

Sweet Wing Sauce

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-Whisk all together in a medium saucepan and boil for 3 mins - Pour over wings and toss to coat

  • 1/2 C white grape juice
  • 1/4 C cider vinegar
  • 3 TB strawberry or raspberry jam
  • 1 TB cilantro herb blend
  • 1 TB cumin
  • 1 TB chili powder
  • 1 TB vegetable oil
  • 1 TB honey
  • 2 Tsp garlic powder
  • 2 Tsp salt
0/5 (0 Votes)

Creamy Salsa Potatoes

Creamy Salsa Potatoes

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Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray

  • 2 boxes (4.7 oz each) Betty Crocker® scalloped potatoes
  • 4 cups boiling water
  • 1 cup milk
  • 2 tablespoons margarine or butter
  • 3/4 cup Old El Paso® Thick ‘n Chunky salsa
  • 1/2 cup sour cream
  • 1 can (4.5 oz) Old El Paso® chopped green chiles
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 2 tablespoons chopped fresh cilantro, if desired
4.5/5 (19 Votes)

Chipotle Chicken Enchilada Casserole

Chipotle Chicken Enchilada Casserole

By

Stir together first 4 ingredients in medium bowl

  • 2 tablespoons unsweetened cocoa
  • 1 to 2 teaspoons chipotle chili powder
  • 1 teaspoon garlic powder
  • 2 (10-ounce) cans enchilada sauce (See Note)
  • 3 cups shredded cooked chicken
  • 3 cups (12 ounces) shredded Monterey Jack cheese, divided
  • 14 (5-1/2-inch) corn tortillas (See Note)
4.8/5 (5 Votes)

Toffee Mocha Cupcakes

Toffee Mocha Cupcakes

By

Dissolve espresso granules in boiling water; cool

  • FROSTING:
  • 2 tablespoons instant espresso granules
  • 1 cup boiling water
  • 1/2 cup butter-flavored shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate toffee bits
  • 1 can (16 ounces) vanilla frosting
  • 2 teaspoons instant espresso granules
  • 1/3 cup miniature semisweet chocolate chips
  • 1/4 cup milk chocolate toffee bits
4.5/5 (24 Votes)