Rachelle's profile page
Recipes
Banana Nut Bread
By Rachelle
Bake 350° Loaf Pan Preheat oven
- 1 C Very Ripe Bananas,
- (about 3) Smashed
- 1/2 C Sugar
- 1/2 C Plain Nonfat Yogurt,
- 1/4 C Melted Butter
- 1 tsp Vanilla
- 1 Egg
- 1 Egg White
- 2 C Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 C Chopped Pecans
- Baking Spray w/Flour
Philadelphia Tuscan Dip
By Rachelle
Mix cream cheese & sour cream in a medium bowl until well blended
- 1-8 oz Cream Cheese
- 2 Tbsp Sour Cream
- 1/2 C Sun-dried tomatoes
- finely chopped
- 1/2 C Black Olives,
- chopped
- 1/4 C Red Onion,
- chopped
Zucchini & Chickpea Ratatouille
By Rachelle
Heat oven to 425º. Coat a baking sheet w/nonstick spray
- 2 Medium-size Zucchini
- Quartered lengthwise
- and cut into 1/2" pieces
- 1 Large Red Pepper
- Cored, seeded and cut
- into 1/2" pieces
- 2 Tbsp Olive Oil
- 4 Cloves Garlic
- Finely chopped
- 2 Cans Diced Italian
- Tomatoes
- 1 Can Chickpeas
- Drained & Rinsed
- 1/4 tsp Salt
- 1/8 tsp Pepper
Do-Ahead Egg Bake
By Rachelle
Bake 350° Next Day WHISK eggs and milk in large bowl until well blended
- 8 Eggs
- 3 C Milk
- 8 C French Bread Cubes
- (3/4 inch)
- 1 PKG (10 oz) Frozen Chopped,
- Spinach, Thawed & Squeezed Dry
- 12 Slices Bacon, Cooked
- & Crumbled
- 1 (8 oz) PKG Sharp Shredded
- Cheddar, Divided
Magical Peanut butter cookies
By Rachelle
Preheat the oven to 350 degrees F
- 1 cup peanut butter, creamy or crunchy
- 1 1/3 cups baking sugar replacement (recommended: Splenda)
- 1 egg
- 1 teaspoon vanilla extract
Splenda Cheesecake
By Rachelle
Bake 350º 10" spring form pan
- CRUST:
- 1.1 /4 C Graham Cracker
- Crumbs
- 1/4 C Splenda Granular
- 3 Tbsp Melted Butter
- FILLING:
- 1 LB Regular Cream Cheese
- 1 LB Lite Cream Cheese
- 1.1 /4 C Splenda Granular
- 1.1 /2 Tbsp Lime Juice
- Pinch Of Salt
- 4 Large Eggs
California Sourdough Veggie Panini
By Rachelle
Spread mayo on both slices of bread
- 2 Slices Sourdough Bread
- 1 Tbsp Mayo
- 6 Leaves Fresh Basil
- 1 Slice Sharp Cheddar Cheese
- 1 Thin Slice Red Onion
- 3 Thin Slices Avocado
- 2 Thin Slices Tomato
- 1/2 C Baby Spinach Leaves
Sour Cream Blueberry Pancakes
By Rachelle
Sift the flour, baking powder, salt and sugar together
- 1 C Sifted Flour
- 1/2 C Frozen Blueberries,
- slightly thawed
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 2 Tbsp Sugar
- 1 Egg
- 1 C Milk
- 1/4 C Sour Cream
- 2 Tbsp Melted Butter,
- then cooled
Jello Mold
By Rachelle
First Layer: Mix pretzels, butter and sugar
- FIRST LAYER:
- 2 C. Pretzels
- chopped
- 1 1/2 Stick Butter
- melted
- 3 Tbls. Sugar
- SECOND LAYER:
- 1 -8 OZ Cream Cheese
- softened
- 1 C. Sugar
- 1-8 OZ Cool Whip
- TOP LAYER:
- 1-6 OZ pkg. Strawberry
- Jello
- 2-10 OZ pkg. Frozen
- strawberries, drain
- reserve juice for jello
Taco Dip for A Large Crowd
By Rachelle
LAYER: Refried beans Guacamole Mayo mix Green oinons Tomato Black olives Shredded cheese Edge with letttuce Serve w
- 1 Can Refried Beans
- 6 OZ Fresh Guacamole
- 1 Small can (2.25 oz)
- sliced black olives
- 1 Bunch Green onions,
- chopped
- 1 Good size or 2 medium
- tomatoes, chunked
- 1-8 OZ pkg. of Finely
- shredded 4 cheese Blend
- Lettuce for trim,
- optional
- MIX THE NIGHT BEFORE
- 2/3 C. Mayo "Not Miracle Whip"
- 1/3 Sour Cream
- 1/3 Pkg. Taco Seasoning