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Recipes
Chocolate Graham Cracker cupcakes with toasted marshmallow
By barbsjustagirl
See marshmallow frosting recipe for frosting!
- 2 1/4 cups plus 2 tbsp sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 1 Tbsp cocoa powder (not dutch processed)
- 1 1/2 tsp. baking powder
- 1 1-2 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp. pure vanilla extract
- 1 cup boiling water
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- 9 ounces bittersweet chocolate, finely chopped
Baked Alaska
By barbsjustagirl
Hungry Girl version! Serving Size: 1 large slice (1/8th of recipe) Calories: 182 Fat: 2g Sodium: 109mg Carbs: 3...
- 3 cups fat-free vanilla ice cream (like Breyers Smooth & Dreamy Fat Free), softened
- 2 cups light strawberry ice cream (like Dreyer's/Edy's Slow Churned Light), softened
- 16 Reduced Fat Nilla Wafers
- 1/2 cup liquid egg whites (or about 3 large egg whites)
- 1/8 tsp. cream of tartar
- 1/4 cup granulated sugar
- 1/4 cup Splenda No Calorie Sweetener (granulated)
- 1/4 tsp. vanilla extract
Candy Buttons
By barbsjustagirl
I use these candy buttons as a decoration on the top of cupcakes - yellow for lemon cupcakes, pink for strawberry, ...
- 2 Tbsp meringue powder (or 2 egg whites)
- 6 Tbsp water
- 1/4 tsp almond extract (use vanilla, lemon, peppermint, coconut for different flavors)
- 1 pound confectioners' sugar (1 pound = 3.5 cups)
- decorator bags or sandwich bags (1 for each color)
- food coloring I used gel, but any kind will do. Four colors is about right)
- Parchment paper
Pasta with Fresh Tomatoes
By barbsjustagirl
A great low-cal version of pasta without marinara sauce
- 1 (16 ounce) package dry penne pasta
- 8 roma (plum) tomatoes, diced
- 1/2 cup Italian dressing
- 1/4 cup finely chopped fresh basil
- 1/4 cup diced red onion
- 1/4 cup grated Parmesan cheese
Double Chocolate Chip Cupcakes
By barbsjustagirl
Recipe for orders for WNI
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2/3 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup egg substitute
- 1 teaspoon vanilla
- 1/2 cup 1% low-fat buttermilk
- 1 1/4 ounces dark (70 percent cocoa) mini chocolate chips
- 2 tablespoons powdered sugar
Twice baked fingerlings
By barbsjustagirl
Pierce potatoes with fork or knife, then arrange in microwave-safe casserole dish
- 1 * 1 package (12 oz.) fingerling potatoes or small red new potatoes
- 3 * 3 Tbsp. I Can't Believe It's Not Butter!® Spread
- 1/4 * 1/4 cup shredded cheddar cheese (about 1 oz.)
- 1 * 1 Tbsp. finely chopped fresh chives (optional)
Hawaiian Smoothie
By barbsjustagirl
Mix ingredients together in VitaMix blender
- 1 cup pineapple
- 1/2 cup papaya
- 1/4 cup guava nectar
- 1 Tblsp lime juice
- 1 tsp. grenadine
- 1/2 cup ice
Olive Garden Toscana Soup
By barbsjustagirl
1. Combine the stock and cream in a saucepan over medium heat
- 2-3/4 cups chicken broth
- 1/4 cup heavy cream
- 1 medium russet potato
- 2 cups chopped kale
- 1/2 pound spicy Italian sausage
- 1/4 tsp. salt
- 1/4 tsp. crushed red pepper flakes
Butternut Squash and Chile Pan-Fry
By barbsjustagirl
An unbelievable dish from Jacque Hann
- 1 medium butternut squash, about 1-1/2 to 2 pounds
- 1 pound fresh green Poblano Chiles (about 4 whole peppers), or 1 cup canned Poblanos or 2 cans (4oz) diced green chiles - Jacque used the latter
- 2 Tblsp olive oil
- 1 cup chopped yellow onion
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1 cup grated Monterey Jack
Apple Butter - slow cooker
By barbsjustagirl
1. Place the apples in a slow cooker
- 6 1/2 pounds apples - peeled, cored and sliced
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract