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Recipes
Blueberry Muffins Sugar Free
By Rachelle
Preheat oven 350º. Line 10 muffins cups with paper liners
- 2 C Flour
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1/2 C (1 stick) light
- butter, softened
- 1 C Splenda
- 1/4 Honey
- 2 Eggs
- 1 tsp Vanilla
- 1/2 Skim Milk
- 1 C Blueberries,
- fresh or frozen
Basic Filling for Cheesecake Splenda
By Rachelle
Bake 325º 40 minutes 10" Spring Form Pan Cool 1 hour
- 3 pkgs. Cream Cheese
- 1/2 C Splenda
- 3 Eggs
- 3 tsp Vanilla
- 1 C Sour Cream
- Crust of your choice
Noodles a la Russe
By Rachelle
Casserole
- 1 LB Lean Ground Beef
- 2 Green Onions
- 1 Clove Garlic,
- crushed
- 1 teas Salt
- 1/4 teas Pepper
- 2 Tbsp Melted Butter
- 1.1 /2 C Sour Cream
- 1/3 C Grated Parmesan
- 2 Tbsp Chopped Pimento
- 8 oz Cooked Wide Egg
- Noodles
Italian Ricotta Cookies
By Rachelle
Bake 350º Preheat oven. Sift together flour, baking powder, baking soda & salt; set aside
- COOKIES
- 1/2 LB Butter,
- softened
- 2 C Sugar
- 1/2 tsp Salt
- 1 LB Ricotta
- 2 Eggs
- 1 tsp Vanilla
- Grated rind of 1 Orange
- 4.1 /2 C Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- FROSTING
- 2 C Powdered Sugar
- 1/4 C Soft Butter
- 3 tbsp milk
- 1/2 tsp Vanilla
Chicken & White Bean Stew
By Rachelle
COOK onions in dressing in medium saucepan on medium heat 3 min
- 1 small onion, chopped
- 1/4 cup Lite Italian Dressing
- 1 lb. boneless skinless chicken breasts,
- cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 tsp. dried basil
- 1 can (15 oz.) no-salt-added
- navy beans, drained
- 1/2 cup Shredded Mozzarella Cheese
Carmel Apple Dessert Made Over (Sugar Free)
By Rachelle
No Bake. 9 X 13 pan. Mix crushed wafers and butter; press into bottom of pan
- 45 Vanilla Wafers,
- crushed (1 1/2 C)
- 1/4 C Butter, melted
- 1-8 oz Lite Cream Cheese
- 1 Tbsp. Splenda
- 3 1/4 C Skim Milk,
- Divided
- 1 Tub Cool Whip
- 2 Pkgs Instant Vanilla
- Pudding, SUGAR FREE
- 1/2 C Carmel Topping,
- SUGAR FREE, Divided
- Smuckers makes it
- 1 Each Red & Green
- Apples, chopped
- 1/4 C Peanuts,
- chopped
Angel Food Cake Surprise
By Rachelle
Mix the boiling water with the coffee
- 1 Store Bought
- Angel Food Cake
- 2 Tbsp Boiling Water
- 2 Tbsp Instant Expresso
- Coffee
- 3/4 C Marscapone Cheese
- Room temperature
- 1 Cup Heavy Whipping
- 1/2 C Powdered Sugar
Great Mashed Potatoes
By Rachelle
Boil potatoes until fork tender
- 5 Lbs Potatoes, peeled (Red or Yukon Gold)
- 1-8 oz Cream Cheese
- 1-8 oz Container Sour Cream
- 1 Clove Garlic; minced
- 4 Scallions, chopped and divided
- 1 Cup Parmesan Cheese, divided
- 1/2 Cup milk
- 1/2 Tea. White pepper
Broccoli Salad
By Rachelle
In a large mixing bowl, combine broccoli, Cheddar cheese, onion, and bacon
- 2 Heads Broccoli Florets
- NOT COOKED
- 1 C Shredded Cheddar
- 1 Medium Red Onion,
- chopped small
- 1/2 LB Bacon,
- cooked & crumbled
- 1 C Mayo
- 1/3 C Sugar
- 1 Tbsp Red Wine Vinegar
Spiked Eggnog Cream Puffs
By Rachelle
CREAM PUFFS Preheat oven to 400º
- CREAM PUFFS
- 1/2 C Butter (1 Stick)
- 1 C Water
- 1 C Flour
- 4 Eggs
- 1/8 tsp Salt
- EGGNOG CREAM
- 1 Pkg Instant Vanilla
- pudding mix
- 1/2 C Milk
- 1/3 C Light Rum
- 1 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1.1 /4 C Heavy Cream