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Recipes
Cinnamon Toast Crunch Ice Cream Pie
By Jackie618
Recipe from Betty Crocker Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe
- 5 About 5 cups Cinnamon Toast Crunch® cereal, finely crushed to make 3 cups
- 1/2 cup butter, melted
- 1 jar (12 oz) caramel topping
- 1 carton (1/2 gallon) vanilla bean ice cream
- 2 cups finely shredded coconut
- 1 container (8 oz) whipped topping
- 1/4 cup Cinnamon Toast Crunch® cereal, uncrushed
Tomato-Basil Lasagna with Prosciutto
By Jackie618
Recipe from Cooking Light 272 cal/serving
- 5 garlic cloves
- 1 (16-ounce) carton 1% low-fat cottage cheese
- 1/2 cup (4 ounces) block-style fat-free cream cheese
- 1/4 cup (1 ounce) grated fresh Romano cheese, divided
- 2 1/2 teaspoons dried basil
- 1/2 teaspoon crushed red pepper
- 1 large egg
- 1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
- Cooking spray
- 12 cooked lasagna noodles
- 1 cup (4 ounces) chopped prosciutto or ham
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
Black Bean Brownies
By Jackie618
Preheat oven to 350. Grease mini muffin tins with coconut oil or coconut spray
- 2 cups black beans (freshly cooked is best, but canned is ok- drain & rinse if canned)
- 1 ripe banana
- 1/3 cup of raw blue agave nectar or Grade B maple syrup
- 1/2 cup date paste* (see recipe below) *allow 1 hour soaking time for date paste
- 2 tablespoons coconut oil, melted
- 1/2 cup raw cacao powder
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup oat or almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup grain sweetened or vegan chocolate chips
Chickpea Tacos with Peach Salsa
By Jackie618
These garbanzo bean tacos with peach salsa are vegan, healthy, and delicious
- TACO SEASONING:
- Vegan corn based tortillas
- 1 can chickpeas, drained and rinsed
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil
- 1 cup romaine lettuce
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- SALSA:
- 1/4 cup extra ripe peaches, diced
- 1/3 cup canned diced tomatoes, drained
- 1/2 tablespoon brown sugar
- 1/4 cup sweet corn kernels, fresh, or canned
- 1/8 teaspoon olive oil
Lime Souffle
By Jackie618
Recipe from Whole Living Simple, sublime, and virtually fat-free, this billowy souffle calls for just six ingred...
- Granulated sugar
- 1/2 cup superfine sugar
- 1/4 cup fresh lime juice
- 4 egg whites, at room temperature
- 1/4 teaspoon kosher salt
- 2 teaspoons grated lime zest
Ranch Burgers
By Jackie618
Recipe from Hidden Valley Ranch
- 1 1/4 pound lean ground beef
- 3/4 cup prepared, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 3/4 cup dry bread crumbs
- 1/4 cup onions, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 sesame buns
- Lettuce, tomato slices and red onion slices (optional)
- Additional dressing