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Recipes
Caramel Pretzel Sticks
By barbsjustagirl
In a large heavy saucepan, combine the sugar, corn syrup and butter
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup butter, cubed
- 1 can (14 ounces) sweetened condensed milk
- 1 package (10 ounces) pretzel rods
- 6 to 12 ounces white candy coating
- 6 to 12 ounces milk chocolate candy coating
- 3/4 cup finely chopped walnuts, optional
Chocolate Brownie Cupcakes
By barbsjustagirl
Rocco DeSpirito's low calorie version
- 1 15-ounce can black beans, rinsed and drained
- 3/4 cup raw agave nectar
- 3/4 cup Egg Beaters
- 1 teaspoon vanilla extract
- 1 1/2 cups unsweetened cocoa powder
- 3 tablespoons gluten free all purpose baking flour (such as Bob's Red Mill)
- 1 tablespoon butter, melted
- 1 teaspoon instant espresso powder
- 5 egg whites
- 5 tablespoons fat free cream cheese, room temperature
- 5 tablespoons vanilla-flavored sugar free, fat free pudding (such as Jell-O)
- 96 mini dark chocolate chips
Blueberry Cheesecake-Stuffed French Toast Casserole
By barbsjustagirl
Kassie and Brandon made this for mom and myself
- Blueberry sauce:
- Olive oil cooking spray
- 13-14 slices whole-wheat sandwich bread, crusts removed
- 1 cup low-fat ricotta cheese
- 1/2 cup 1/3-less fat plain cream cheese
- 4 large eggs, divided (I would use Egg beaters)
- 5 tbsp organic evaporated cane juice, divided (they used sugar - I would use Splenda)
- 1-3/4 cups fresh blueberries
- 1 cup skim milk or 1%
- 2 egg whites
- 2 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/4 tsp. sea salt
- 1/4 cup sliced unsalted almonds
- 2-1/4 cups fresh blueberries
- 1/4 cup organic evaporated cane juice (Splenda for me)
Super Veggie Lasagna
By barbsjustagirl
Skinny Ms. 279 calories, 4 g saturated fat, 8 g fat, 17g protein
- 3 cups grated carrots
- 2 cups grated zucchini
- 3 cups frozen spinach
- 1 medium bell pepper, chopped (any color)
- 3-1/2 cups diced fresh tomatoes
- 2 (15 oz) cans tomato sauce, no salt added
- 1 tsp. oregano
- 2 tsp. dried basil
- 2 tsp. onion powder
- 2 tsp. garlic powder
- salt to taste
- 1/2 pound brown mushrooms
- 1 (12 oz) package whole-wheat lasagna noodles, cooked to package directions
- 1-1/2 cups grated Parmesan cheese, divided
- 8 ounces grated mozzarella (2 cups)
- chopped fresh basil for garnish - optional
Strawberry-honeydew coolers
By barbsjustagirl
The sweetness of berries and meons varies
- 3 cups seeded and diced honeydew melon, frozen
- 1-1/2 cups water, divided
- 4 Tbsp. sugar, divided
- 1/4 cup fresh basil leaves
- 3 cups hulled, halved fresh strawberries, frozen
Mini Ginger Whoopie Pies
By barbsjustagirl
1) To make the cakes: Preheat the oven to 375°F
- 2 1/2 cups King Arthur White Whole Wheat Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, firmly packed
- 1 large egg
- 3/4 cup molasses
- 1/2 cup buttermilk or plain yogurt
- 1/4 cup finely diced crystallized ginger (mini diced ginger)
- Filling
- 1 teaspoon Instant ClearJel
- 2 cups confectioners' sugar
- 2/3 cup cream cheese, softened
- 5 tablespoons soft butter
- 1 1/4 teaspoons vanilla extract
Pumpkin Cake Roll
By barbsjustagirl
Nutrition Facts: 1 slice equals 182 calories, 5 g fat (3 g saturated fat), 64 mg cholesterol, 212 mg sodium, 31 g...
- 3 * 3 eggs
- 3/4 * 3/4 cup sugar
- 2/3 * 2/3 cup canned pumpkin
- 1/2 * 1/2 teaspoon almond extract
- 3/4 * 3/4 cup all-purpose flour
- 2 * 2 teaspoons ground cinnamon
- 1 * 1 teaspoon baking powder
- 1 * 1 teaspoon ground ginger
- 1/2 * 1/2 teaspoon salt
- 1 * 1 tablespoon plus 1 cup confectioners' sugar, divided
- 6 * 6 ounces reduced-fat cream cheese, cubed
- 1 * 1 teaspoon butter
- 1/2 * 1/2 teaspoon vanilla extract
Hot Cross Buns
By barbsjustagirl
Nutrition Facts: 1 bun equals 219 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 120 mg sodium, 32 g car...
- ICING:
- Ingredients
- 4 * 4 packages (1/4 ounce each) active dry yeast
- 3 * 3 cups warm 2% milk (110° to 115°)
- 2 * 2 cups canola oil
- 8 * 8 eggs
- 4 * 4 eggs, separated
- 1-1/3 * 1-1/3 cups sugar
- 4 * 4 teaspoons ground cinnamon
- 3 * 3 teaspoons salt
- 2 * 2 teaspoons ground cardamom
- 13 to 15 * 13 to 15 cups all-purpose flour
- 2-2/3 * 2-2/3 cups raisins
- 2 * 2 teaspoons water
- *
- 3 * 3 cups confectioners' sugar
- 2 * 2 tablespoons butter, melted
- 4 to 5 * 4 to 5 tablespoons 2% milk
Mini Ice Cream Cookie Cups
By barbsjustagirl
The winner of the Pillsbury 2010 cookoff
- 1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
- 4 teaspoons sugar
- 1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
- 1/2 cup Hershey’s® semi-sweet chocolate baking chips
- 1/4 cup Smucker’s® Seedless Red Raspberry Jam
- 1 1/2 cups vanilla bean ice cream, softened
- 24 fresh raspberries
Carrott, zucchini, yogurt muffins
By barbsjustagirl
Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light
- * Vegetable-oil cooking spray
- 3/4 * 3/4 cup whole-wheat flour
- 1/2 * 1/2 cup all-purpose flour
- 3/4 * 3/4 cup (3 ounces) pecans, toasted and finely chopped
- 1/4 * 1/4 cup toasted wheat germ
- 1/3 * 1/3 cup packed dark-brown sugar
- 1 * 1 teaspoon baking powder
- 1/4 * 1/4 teaspoon baking soda
- 3/4 * 3/4 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon salt
- 2 * 2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
- 1 * 1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
- 1/2 * 1/2 cup plain low-fat yogurt
- 2 * 2 large eggs, separated
- 2 * 2 tablespoons unsulfured molasses
- 1 * 1 teaspoon finely grated orange zest