Carvalhohm's profile page
Recipes
Grasshopper Pie #2
By carvalhohm
In a large bowl, beat the cream cheese until fluffy
- 2 packages (3 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 15 drops green food coloring
- 24 chocolate-covered mint cookies, divided
- 2 cups whipped topping
- 1 chocolate crumb crust (9 inches)
Dressed Up Meat Loaf
By carvalhohm
Preheat the oven to 375 degree F
- 1/4 cup olive oil
- 2 envelopes (1 ounce each) dry ranch dressing mix, divided
- 6 large potatoes, peeled
- 6 medium-sized carrots, peeled
- 1 cup sour cream
- 2 pounds ground beef
- 1 pound ground pork
- 1/2 cup plain dry bread crumbs
- 1 egg
- 1/4 cup ketchup
The Cheesiest Mac 'n' Cheese
By carvalhohm
In large bowl, whisk together first 4 ingredients
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 teaspoons prepared mustard
- 1 teaspoon instant minced onion
- 1 (10-3/4-ounce) can Cheddar cheese soup, undiluted
- 1 (10-ounce) block sharp Cheddar cheese, shredded (see Notes)
- 1 (8-ounce) package pasteurized prepared cheese product, cubed
- 1 (8-ounce) package elbow macaroni, uncooked
- 1 1/2 cups cubed cooked ham (optional)
Linguine Pesto with Italian Chicken Strips
By carvalhohm
Cook linguine according to package directions; drain
- 8 ounces uncooked linguine
- 1 package (6 ounces) ready-to-use grilled Italian chicken strips
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 3/4 cup frozen corn, thawed
- 1 jar (3-1/2 ounces) prepared pesto
- 1/4 cup seasoned bread crumbs
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
Asparagus Yellow Rice
By carvalhohm
Bring 2 cups water to boil in large saucepan
- 1 pkg. 1 pkg. (7 oz.) GOYA® Yellow Rice–Spanish Style
- 1 tbsp. 1 tbsp. Extra Virgin Olive Oil
- 1/2 bunch 1/2 bunch (1/2 lb.) thin asparagus, cut into 1/2 inch pieces
- 3 3 scallions, sliced
- 1/3 cup 1/3 cup Fancy Pimentos, drained, rinsed and chopped
Stuffed Cranberry Chicken Breasts
By carvalhohm
Preheat oven to 350 degree
- 3 cups prepared stuffing
- 6 chicken breast halves, skin on and bone in (3 to 4 pounds)
- 1 can (16 ounces) whole berry cranberry sauce
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
Cheesy Chicken Skillet Dinner
By carvalhohm
1 Heat 12-inch nonstick skillet over medium high heat
- 1 teaspoon canola or vegetable oil
- 1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
- 2 large carrots, cut into 1/8-inch slices (2 cups)
- 1 medium zucchini, cut into 1/8-inch slices (2 cups)
- 2 tablespoons soy sauce
- 8 medium green onions, sliced (1/2 cup)
- 2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)
White Chocolate Mousse Cake
By carvalhohm
In a medium bowl, combine crushed vanilla wafers and butter; mix well
- 1 (12-ounce) package vanilla wafer cookies, finely crushed
- 1/2 cup (1 stick) butter, melted
- 4 egg yolks
- 2 eggs
- 2 (11-ounce) packages white chocolate chips
- 2 cups (1 pint) heavy cream
- 1/3 cup confectioners' sugar
- 1 (10-ounce) jar red maraschino cherries, drained and quartered
- 1 (6-ounce) jar green maraschino cherries, drained and quartered
- 16 stemmed red maraschino cherries, well drained
Honey Dijon Fish
By carvalhohm
1. Season fish with Cajun seasoning
- 4 Whiting fillets ($2.25) Tilapia would be a nice alternative! I used preservative-free frozen fillets for this meal.
- 3 Tablespoon honey ($.25)
- 3 Tablespoon rice vinegar ($.05)
- 3 Tablespoon dijon ($.15)
- a few pinches of cajun seasoning ($.02)
- 2 lb mashed sweet potatoes ($.74) (Remember how I made a big batch…)
- 1-2 cups frozen organic peas ($.75)
Nine-Day Slaw
By carvalhohm
In a large bowl, combine cabbage, onion, bell pepper and 2 cups of sugar
- Slaw:
- 3 pounds cabbage, shredded
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cups sugar
- Dressing:
- 1 cup vinegar (white or cider)
- 1/2 cup vegetable oil
- 2 teaspoons celery seed
- 2 teaspoons sugar
- 1/2 teaspoon salt