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Recipes
Pumpkin Pecan Sundaes
By carvalhohm
In small saucepan, combine sugar, cornstarch and spices
- 1/3 cup sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon each ground ginger, cinnamon and nutmeg
- 1 cup canned pumpkin
- 2/3 cup 2% milk
- 1-1/2 teaspoons vanilla extract, divided
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 3 cups butter pecan ice cream
- 6 tablespoons chopped pecans, toasted
Peanut Butter Cookie Candy Bars
By carvalhohm
Heat oven to 350°. Spray bottom only of 13x9-inch pan with cooking spray
- Cookie Base:
- 3/4 cup chopped salted peanuts
- 3/4 cup packed brown sugar
- 3/4 cup sugar
- 3/4 cup peanut butter chips
- 1-1/2 cups flour mixed with: 1 teaspoon baking soda and 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- Filling:
- 1/3 cup light corn syrup
- 3 tablespoons butter or margarine, softened
- 3 tablespoons peanut butter
- 1 tablespoon plus 1 1/2 teaspoons water
- 1 1/4 teaspoons vanilla
- Dash salt
- 3 1/2 cups powdered sugar
- Caramel Layer
- 1 bag (14 oz) caramels, unwrapped
- 2 tablespoons water
- 1 1/2 cups unsalted dry-roasted peanuts
- Topping:
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
CHEESECAKE FACTORY COPYCAT: SUNDRIED TOMATO FETTUCCINE {LIGHTENED UP}
By carvalhohm
In a large stockpot, bring water to a boil, add 1 tbsp
- 3/4 pound dried fettuccine
- 1 cup reserved pasta water
- 4 tbsp. olive oil
- 5 cloves garlic, minced
- 1/2 cup sundried tomato halves, sliced
- 1 (14.5 ounce) can of petite diced tomatoes, drained
- 3 tbsp. tomato paste
- 1/2 tbsp. granulated sugar
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup light sour cream
- 1 1/2 cups baby spinach
- Salt & pepper, to taste
- Crushed red pepper flakes (optional)
Chocolate Biscotti
By carvalhohm
Preheat electric oven to 350º
- 2 eggs, slightly beaten
- 3/4 cup sugar
- 1/2 teaspoon almond flavoring
- 1 1/2 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- 1 teaspoon water
Half Sour Dill Pickles
By carvalhohm
Place the cucumbers in a large jar or glass bowl; set aside
- 18 Kirby or other small cucumbers (about 2 1/2 pounds total)
- 4 cups water
- 2 cups white vinegar
- 1/4 cup salt
- 2 tablespoons dried dill weed
Hearty White Chicken and Corn Chili
By carvalhohm
In 2-quart saucepan, heat soup, chicken, chiles, beans, chili powder and cumin to boiling, stirring occasionally
- 3 cans (18 oz each) Progresso® Rich & Hearty chicken corn chowder
- 2 cups gluten-free or non self-basted chicken cubed chicken
- 2 cans (4 oz) diced green chilies, undrained
- 1 can (15 oz) cannellini beans, drained, rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Gluten-free shredded Cheddar cheese
- Chopped tomato
- Diced avocado
- Chopped fresh cilantro
Cashew Chicken with Noodles
By carvalhohm
Cook rice noodles according to package directions
- 8 ounces uncooked thick rice noodles
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cubed
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 6 green onions, cut into 2-inch pieces
- 1 cup unsalted cashews
- 2 tablespoons sweet chili sauce
Rich and Creamy Fettuccine
By carvalhohm
Cook fettuccine according to package directions; drain
- 12 ounces fettuccine
- 1/2 cup (1 stick) butter
- 2 cups (1 pint) heavy cream
- 1/2 teaspoon black pepper
- 1 1/2 cups grated Parmesan cheese
All in One Pierogi Skillet
By carvalhohm
In a large skillet, heat oil over medium-high heat, and brown beef 5 minutes, stirring frequently
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 (16-ounce) package frozen potato pierogis, thawed
- 1 (10-ounce) package frozen broccoli florets, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (4 ounces) shredded Cheddar cheese
Pesto Linguine
By carvalhohm
In a large pot, cook linguine according to package directions; drain and return to pot
- 1 pound linguine
- 2 cups lightly packed fresh basil leaves
- 1 cup olive oil
- 1 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup pine nuts or walnuts
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice