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Recipes
Lemon Meringue Pie (Splenda)
By barbsjustagirl
Using Splenda!
- Ingredients
- Pie Crust
- 1 (9 inch) refrigerated pie crust
- Filling
- 11/2 cups SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup cornstarch
- 13/4 cups water
- 4 egg yolks, lightly beaten
- 2 tablespoons butter
- 1/2 cup fresh lemon juice
- 2 teaspoons grated lemon peel
- Meringue
- 1/4 cup meringue powder
- 1 tablespoon cornstarch
- 3/4 cup water
- 1/2 teaspoon vanilla extract
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup light corn syrup
Broiled Eggplant Parmesan
By barbsjustagirl
Calories: 266 Fat: 11g (sat 7g) Protein: 18g Carbohydrate: 26g Fiber: 9g Cholesterol: 29mg Sodium: 1125mg
- 1 * 1 15-oz. can diced tomatoes
- 2 * 2 medium eggplant (about 2 lb.), ends trimmed, cut into 1/3-inch-thick slices
- * Salt and pepper
- 6 * 6 ounces part-skim mozzarella, shredded
- 1/4 * 1/4 cup grated Parmesan
- 1/3 * 1/3 cup Italian-seasoned bread crumbs
Deep Dish Bell Pepper Pizza
By barbsjustagirl
204 calories, 5
- 2 sticks Light String Cheese
- 3/4 cup canned Crushed Tomatoes
- 1 tsp. Garlic Powder
- 1/2 tsp. Italian Seasoning
- 1/2 cup frozen ground-beef-style Soy Crumbles (like the kind by Boca or MorningStar Farms), thawed
- 2 large Green Bell Peppers
- 1 cup sliced Mushrooms
- 1/2 cup chopped Red Onion
- 2 tsp. reduced-fat Parmesan-style Topping
- 2 tbsp Sliced Black Olives
Perfect Peppermint Patties
By barbsjustagirl
Nutrition Facts: 1 serving (1 each) equals 67 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 7 mg so...
- 3-3/4 * 3-3/4 cups confectioners' sugar
- 3 * 3 tablespoons butter, softened
- 2 to 3 * 2 to 3 teaspoons peppermint extract
- 1/2 * 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
- 1/4 * 1/4 cup evaporated milk
- 2 * 2 cups (12 ounces) semisweet chocolate chips
- 2 * 2 tablespoons shortening
Chicken Burrito Salad
By barbsjustagirl
Prescott Courier 1/16
- Dressing:
- 1 small head lettuce, (I would use spinach)
- 1 cup cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 chicken breast, cooked and shredded
- 1 can (4.25 oz) diced green chilies, drained
- 1 can (10 oz) corn kernels, drained
- 1 can (2.2 oz) sliced ripe black olives, drained
- 2 Tbsp. fresh-squeezed lime juice
- 1 Tbsp fresh chopped cilantro
- 3 Tbsp extra-virgin olive oil
- salt and pepper to taste
Coffee Ice Cream Cookie Cups
By barbsjustagirl
* Let dough stand at room temperature for 5-10 minutes to soften
- 1 * 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
- 2 * 2 cups coffee ice cream
- * Whipped cream and chocolate syrup
- 1/3 * 1/3 cup English toffee bits or almond brickle chips
Make Ahead Turkey Gravy
By barbsjustagirl
A great way to make your gravy ahead of time!
- 2 * 2 turkey wings (1-1/2 to 2 pounds)
- 2 * 2 medium onions, quartered
- 2 * 2 cans (one 49 ounces, one 14-1/2 ounces) Progresso ® Reduced-Sodium Chicken Broth, divided
- 2 * 2 medium carrots, cut into 2-inch pieces
- 2 * 2 celery ribs with leaves, cut into 2-inch pieces
- 4 * 4 fresh thyme sprigs
- 1/2 * 1/2 cup plus 2 tablespoons all-purpose flour
- 1 * 1 tablespoon butter
- 1/4 * 1/4 teaspoon pepper
Cake goop
By barbsjustagirl
use this mixture in the bottom of cake pans or muffin tins for easy release!
- 1 part shortening
- 1 part vegetable oil
- 1 part flour
Pecan and salted caramel candies
By barbsjustagirl
Preheat the oven to 325 degrees F
- 1 cup (4 ounces) chopped pecans, toasted
- 4 ounce block of caramel cut into 16 pieces or 16 caramel candies
- 16 bittersweet chocolate discs
- pinch sea salt
Slow Cooker Carnitas
By barbsjustagirl
1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon garlic powder
- 1 * 1 teaspoon ground cumin
- 1/2 * 1/2 teaspoon crumbled dried oregano
- 1/2 * 1/2 teaspoon ground coriander
- 1/4 * 1/4 teaspoon ground cinnamon
- 1 * 1 (4 pound) boneless pork shoulder roast
- 2 * 2 bay leaves
- 2 * 2 cups chicken broth