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Recipes
Cupcake Poppers
By barbsjustagirl
Fun with mini cupcakes!
- Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1/4 teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)
- Frosting
- 1 1/2 cups marshmallow creme
- 3/4 cup butter, softened
- 1 1/4 cups powdered sugar
- Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)
Candy Corn sugar cookies
By barbsjustagirl
Martha Stewart version
- 4 * 4 tablespoons unsalted butter, very soft
- 1/2 * 1/2 cup sugar
- 1 * 1 large egg yolk
- 1/4 * 1/4 teaspoon vanilla extract
- 1/4 * 1/4 teaspoon baking powder
- 1/4 * 1/4 teaspoon salt
- 3/4 * 3/4 cup all-purpose flour (spooned and leveled)
- 36 * About 36 candy corns
- Chocolate Variation: Reduce the amount of flour given in the recipe to 1/2 cup. Add 1/4 cup unsweetened cocoa powder along with the flour in step 1, and proceed.
Chocolate Zucchini Bread
By barbsjustagirl
Blend eggs, oil, and sugar together in a large mixing bowl
- 3 eggs, beaten
- 1 cup oil
- 2 cups sugar
- 2 tablespoons vanilla extract
- 2-1/2 cups flour
- 1 tsp. salt
- 1-1/2 tsp. baking soda
- 2-1/2 tsp. baking powder
- 1/2 cup baking cocoa
- 2 cups zucchini, shredded
Chicken Potpie
By barbsjustagirl
Dough Mix all ingredients in a bowl
- Dough:
- 2 eggs, beaten well
- 1 heaping tbs. butter, softened
- 2 cups flour
- 1/2 tsp salt
- 1/4 cup milk
- Broth
- 2 to 3 cans chicken broth
- 1 chicken cut in pieces
Sprinkles Strawberry Icing for cupcakes
By barbsjustagirl
Use with Sprinkles Strawberry cupcake recipe
- Makes enough for 1 dozen cupcakes
- 1/2 * 1/2 cup whole frozen strawberries, thawed
- 1 * 1 cup (2 sticks) unsalted butter, firm and slightly cold
- * Pinch of coarse salt
- 3 1/2 * 3 1/2 cups confectioners' sugar, sifted
- 1/2 * 1/2 teaspoon pure vanilla extract
Spaghetti Squash and meatballs
By barbsjustagirl
Just like Lady and the Tramp! Well, almost
- Spaghetti
- 1 spaghetti squash (about 4.5 lbs.)
- Meatballs
- 6 oz. raw extra-lean ground beef
- 2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
- 1 tsp. dried parsley
- 1/2 tsp. chopped garlic
- 1/8 tsp. each salt and black pepper
- Sauce
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1 tsp. chopped garlic
- 1 1/2 cups canned crushed tomatoes
- 1/4 cup chopped fresh basil
- 2 tbsp. tomato paste
- 1 tsp. Italian seasoning
- 1/4 tsp. red pepper flakes, or more to taste
- 1/4 tsp. ground cumin
- 4 tsp. reduced-fat Parmesan-style grated topping
Beef Brisket
By barbsjustagirl
1. 1 Put brisket in large roasting pan
- 1 * 1 (5 -6 lb) beef brisket
- 1 * 1 cup Worcestershire sauce
- 1 * 1 (18 ounce) bottle barbecue sauce (hickory or mesquite)
- 1 * 1 (12 ounce) can beer (your preference)
- 1/4 * 1/4 cup light brown sugar
- 1 * 1 large red onion, finely chopped
- 1/4 * 1/4 cup cornstarch, dissolved in
- 1/4 * 1/4 cup water
Lime Chicken Soft Tacos
By barbsjustagirl
Saute chicken in a medium saucepan over medium high heat for about 20 minutes
- 1 1/2 pounds skinless, boneless chicken breast meat - cubed
- 1/8 cup red wine vinegar
- 1/2 lime, juiced
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 10 (6 inch) flour tortillas
- 1 tomato, diced
- 1/4 cup shredded lettuce
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup salsa
Rigatoni with Italian Sausage, Sun-Dried Tomatoes and Artichokes
By barbsjustagirl
Blue Jean Chef - Pressure Cooker recipe!
- 2 pounds hot Italian sausage, casings removed and crumbled (about 4 links)
- 2 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- pinch crushed red pepper flakes
- 1/2 cup red wine
- 2 cups chicken stock
- 1 (28 ounce) can crushed tomatoes
- 1 (8.5 ounce) jar sun-dried tomatoes, drained
- 1 (14 ounce) jar artichokes (marinated or water packed), drained
- 12 ounces dried rigatoni pasta
- salt and freshly ground black pepper
- Parmesan cheese, grated (optional)
Three bean taco chili
By barbsjustagirl
In a Dutch oven cook beef over medium heat until no longer pink; drain
- 2 lbs. ground beef
- 2 cups water
- 1 can (16 oz) refried beans
- 1 can (16 oz) kidney beans, rinsed and drained
- 1 can (15-1/2 oz) chili beans, undrained
- 1 can (15-1/4 oz) whole kernel corn, drained
- 1 can (14-1/2 oz) stewed tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup chunky salsa
- 1 envelope taco seasoning
- 1 can (2-1/4 oz) sliced ripe olives, drained
- 1 cup (4 oz) shredded cheddar cheese