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Recipes
Lemon-Blueberry Muffins Recipe
By barbsjustagirl
In a large bowl, cream butter and sugar until light and fluffy
- GLAZE:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup 2% milk
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Dash salt
- 2 cups fresh or frozen blueberries
- 1-1/2 cups confectioners' sugar
- 2 tablespoons lemon juice
- 1 teaspoon butter, melted
- 1/4 teaspoon vanilla extract
Tiny Tall Cakes
By barbsjustagirl
These adorable and delicious tiny cakes are perfect for an Alice in Wonderland themed party, or to just have a uniq
- CAKE:
- 1 box plain cake mix
- MERINGUE BUTTERCREAM:
- 10 large egg whites
- 2 1/2 cups sugar
- 4 cups unsalted butter, cut into pieces, softened
- 2 teaspoons vanilla extract
Turkey Brine
By barbsjustagirl
Rub the turkey inside and out with the kosher salt
- 1 (18 pound) whole turkey, neck and giblets removed
- 2 cups kosher salt
- 1/2 cup butter, melted
- 2 large onions, peeled and chopped
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup dry white wine
Royal-ish Icing
By barbsjustagirl
A combination royal/buttercream icing for cookies
- 4 Tablespoons meringue powder
- 1/2 cup cold water
- 6-8 cups confectioners sugar
- 1 tsp. vanilla extract
- 2 Tablespoons vegetable shortening (Crisco)
- 2 tablespoons light corn syrup (optional)
The Whole Enchilada Chicken Soup
By barbsjustagirl
A soup inspired by Chili's whole enchilada chicken soup
- 3 cups fat-free chicken broth
- 1 1/4 cups finely chopped celery
- 1/2 cup diced sweet yellow onion
- 3 cups green enchilada sauce
- One 15-oz. can pure pumpkin
- 10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
- 1 cup frozen white (or yellow) corn
- Optional: dash hot sauce, or more to taste
- Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
Minestrone Soup
By barbsjustagirl
A quick fall soup. Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup
- 1 * 1 tablespoon vegetable oil
- 1 * 1 cup chopped onion
- 2 * 2 garlic cloves, minced
- 6 * 6 cups vegetable broth
- 2 1/2 * 2 1/2 cups (3/4-inch) cubed peeled butternut squash
- 2 1/2 * 2 1/2 cups (3/4-inch) cubed peeled baking potato
- 1 * 1 cup (1-inch) cut green beans (about 1/4 pound)
- 1/2 * 1/2 cup diced carrot
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/4 * 1/4 teaspoon salt
- 4 * 4 cups chopped kale
- 1/2 * 1/2 cup uncooked orzo (rice-shaped pasta)
- 1 * 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 * 1/2 cup (2 ounces) grated fresh Parmesan cheese
Pina Colada Cupcakes
By barbsjustagirl
1 Heat oven to 375°F (350°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 teaspoon rum extract
- 1 can (8 oz) crushed pineapple in juice, undrained
- 3 eggs
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 container (12 oz) Betty Crocker® Whipped vanilla frosting
- 3/4 cup shredded coconut
Santa Fe Chicken Pita Pizzas Recipe
By barbsjustagirl
Preheat oven to 350°. Place pita breads on an ungreased baking sheet; spread with beans
- 4 whole pita breads
- 1/2 cup refried black beans
- 1/2 cup salsa
- 1 cup cubed cooked chicken breast
- 2 tablespoons chopped green chilies
- 2 tablespoons sliced ripe olives
- 3/4 cup shredded Colby-Monterey Jack cheese
- 1 green onion, chopped
- 1/2 cup reduced-fat sour cream
Soft Ginger Apple Cookies
By barbsjustagirl
1. Heat oven to 350. Beat butter and sugar in large bowl with electric mixer until fluffy
- SOFT GINGER-APPLE COOKIES
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 1/2 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups all-purpose flour
- 1/4 cup finely chopped crystallized ginger
- Apple Buttercream Frosting
- Slivered crystallized ginger
- 1 . Heat oven to 350. Beat butter and sugar in large bowl with electric mixer until fluffy. Beat in remaining ingredients, except flour and crystallized ginger, until blended (mixture will look c
- 2 . With mixer on low speed, add flour and beat just until blended; stir in crystallized ginger.
- 3 . Drop by level tablespoonfuls 2" apart on ungreased baking sheets. Bake 10 to 12 minutes until tops look dry. Cool on baking sheet 1 minute before removing to wire rack to cool completely.
- 4 . Spread a rounded teaspoon Apple Buttercream frosting on each cooled cookie. Sprinkle with slivered crystallized ginger. Refrigerate in an airtight container with wax paper between layers.
Apple Chips
By barbsjustagirl
These thin slices will need a couple of hours in the oven to dry out and firm up, but it's a mostly hands-off affai...
- 2 apples, sliced crosswise 1/8 inch thick, seeds removed