Rachelle's profile page
Recipes
Fruit Dip
By Rachelle
Mix together well. Serve with your favorite fruit
- 1-8 OZ Cream Cheese
- 1 Can Condensed Milk
- 1/3 Cup Lemon Juice
Cottage Cake Pumpkin Muffins
By Rachelle
Bake 350º Muffin Pan Preheat oven
- QUICK DRIZZLE FROSTING:
- 2.1 /4 C Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
- 1/2 C Softened Butter
- 1/2 C Packed Brown Sugar
- 1/2 C Sugar
- 3 Eggs
- 1.3 /4 C (16 oz can)Pumpkin,
- Solid pack
- 2 tsp Orange Zest
- In a small bowl,
- combine 1 cup sifted
- powdered sugar & 2 to 3
- tablespoons cream, or
- Orange juice/ Lemon juice.
Chocolate Caramel Cake
By Rachelle
Bake 325º 3 Cake Pans CAKE: Lightly coat cake pans with non stick spray
- CAKE:
- Non Stick Spray
- 2.1 /4 C Flour
- 3/4 C Unsweetened Cocoa
- 1.3 /4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 3 Eggs
- 1.1 /2 C Sugar
- 1.1 /4 C Mayo (not low fat)
- 1 Tbsp Vanilla
- 1.1 /3 C Lukewarm Water
- FROSTING:
- 12 oz Bittersweet Chocolate,
- Chopped
- 3/4 C Sugar
- 1 Tbsp Light Corn Syrup
- 1 C Heavy Cream,
- Room Temperature
- 3 Sticks Butter
- Room Tempurature
Chocolate Chip Cookies/Sharon
By Rachelle
Let dough rest 1/2 hour. 350º oven
- 2 Sticks Butter,
- softened
- 1 C. light brown sugar,
- cream well
- 1/2 C. White sugar
- 1/2 tsp. Salt
- 1-2 tsp. Vanilla,
- beat well
- 1 Large egg
- 1 Heaping tsp. baking soda
- 2 3/4 Cup white flour,
- add and beat well
- 3 Cups Chocolate Chips
- 1 1/2 Cup Chopped nuts,
- Optional
7 Layer Salad (Night Before)
By Rachelle
Mayo Recipe: 1 Tbls. Sugar and Enough white wine vinegar to thin to consistency of salad dressing
- 1 . 3/4 Head Lettuce,
- Sliced
- 2 . 3/4 Bag Cauliflower
- bits
- 3 . 2 Small bags Radishes,
- Sliced
- 4 . 1 Pkg Frozen Peas,
- Thawed
- 5 . 2 Cans Sliced
- Water Chestnut
- 6 . 5-6 Hard boiled eggs,
- Sliced
- 7 . 3 Cups Shredded Sharp,
- Cheddar Cheese
- 8 . 1 LB cooked Bacon,
- Crumbled
- 9 . Mayo
Chicken & Sausage
By Rachelle
Brown sausage in non-stick skillet over medium-high heat for 8 minutes
- 1/2 LB Italian Sausage
- links, cut diagonally
- into 3rds
- 4 Skinless Chicken Breast
- halves, on the bone
- (2 1/2 pounds total)
- 2 tea Olive Oil
- 3 Cloves Garlic,
- Chopped
- 1 tea dried Oregano
- 1 LB Small Red Potatoes,
- w/skin, cut into quarters
- 1/2 tea Salt
- 1/4 tea Pepper
- 1/4 C D White Wine
- 3 Tbsp Balsamic Vinegar
- 2 Small Red Peppers,
- cut into 1" squares
Chili Cheese Dip
By Rachelle
Crock Pot
- 1 1/2 LB Ground Beef.
- Cooked & Drained
- 8 OZ Velvetta, cubed
- 8 OZ Shredded Cheddar
- 1 can Bean Dip
- 1/2-3/4 Jar of Tomato &
- Jalepeno peppers
- 2 Tbls. Worchestershire Sauce
- 2 Tbls. Chili powder
- Pinch of Salt
Corn Bread
By Rachelle
Mix together corn meal, sugar, flour, baking powder and salt
- 1 Cup Corn Meal
- 1/4 Cup sugar
- 1 Cup Flour
- 1/2 Tea. salt
- 4 tea. baking powder
- 1/4 Cup oil
- 1 egg
- 1 Cup Buttermilk
Zucchini & Chickpea Ratatouille
By Rachelle
Heat oven to 425 degrees. Coat a baking sheet with nonstick spray
- 2 Medium Zucchini
- quartered into 1/2 pieces
- 1 Large Red Pepper
- Cored, seeded & cut
- into 1/2 pieces
- 2 Tbsp Olive Oil
- 4 Cloves Garlic,
- Finely chopped
- 2 Cans (14 1/2 oz) Italian
- Seasoned Tomatoes
- 1 Can (15 1/2 oz) Chickpeas,
- Drained & Rinsed
- 1/4 tea Salt
- 1/8 tea Pepper
- 3 C Brown Rice
Homemade Sloppy Joe's
By Rachelle
Brown Beef in a medium saucepan
- 1.1 /2 Lbs Ground Round
- 1.1 /2 C Ketchup
- 1/4 C + 2 Tbsp Water
- 3 Tbsp Brown Sugar
- 1 Tbsp Worchestershire Sauce
- 1 Tbsp Mustard
- 3/4 tsp Garlic Powder
- 3/4 tsp Onion Powder
- 3/4 tsp Salt