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Recipes
Gingerbread Snowflake Cookies
By barbsjustagirl
Beat butter and sugar at medium speed with a mixer until fluffy
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1/4 cup water
- 1 1/2 teaspoons baking soda
- 1 cup molasses
- 5 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 tablespoons ground ginger
- 1/2 teaspoon ground allspice
- 1 1/2 teaspoons ground cinnamon
- Royal Icing
- White sparkling sugar (optional)
Mixed Berry Breakfast Smoothie
By barbsjustagirl
Place all ingredients except ice into a blender and blend first on medium, then on high speed
- 1/2 cup skim milk
- 1/2 cup water
- 8 sucralose packets (or 1 tsp. stevia, if preferred)
- 2 Tbsp orange juice concentrate
- 1-1/2 cups frozen mixed berries
- 2/3 tsp. vanilla extract
- 1/2 cup ice (optional)
Chocolate Mallow Cookie Pies
By barbsjustagirl
1 Heat oven to 350°F
- Cookies
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/3 cup unsweetened baking cocoa
- 2 tablespoons Gold Medal® all-purpose flour
- 1/3 cup sour cream
- 1/4 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1 egg
- Filling
- 2/3 cup marshmallow creme
- 1/3 cup butter, softened
- 1/2 teaspoon vanilla
- 2/3 cup powdered sugar
- Topping
- 1 tablespoon powdered sugar
- 1/8 teaspoon unsweetened baking cocoa
Cinnamon Add-a-crunch
By barbsjustagirl
Here's a treat that's perfect for adding crunch, flavor and nutrition to the top of yogurt, ice cream, pudding, fru...
- 1 1/4 c. oats (quick or old fashioned uncooked)
- 1/3 c. firmly packed brown sugar
- 1/3 c. butter, melted
- 1/3 c. wheat germ or processed bran or nuts
- 1/4 tsp. cinnamon
Cream Filled Pumpkin Cupcakes
By barbsjustagirl
Nutrition Facts: 1 serving (1 each) equals 321 calories, 16 g fat (4 g saturated fat), 48 mg cholesterol, 292 mg s...
- FILLING:
- Ingredients
- 2 * 2 cups sugar
- 3/4 * 3/4 cup canola oil
- 1 * 1 can (15 ounces) solid-pack pumpkin
- 4 * 4 eggs
- 2 * 2 cups all-purpose flour
- 2 * 2 teaspoons baking soda
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon baking powder
- 1 * 1 teaspoon ground cinnamon
- *
- 1 * 1 tablespoon cornstarch
- 1 * 1 cup milk
- 1/2 * 1/2 cup shortening
- 1/4 * 1/4 cup butter, softened
- 2 * 2 cups confectioners' sugar
- 1/2 * 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract, optional
- * Whole cloves, optional
Pumpkin Carrot Cake with Cream Cheese Frosting
By barbsjustagirl
Heat oven to 350°F. Lightly oil a 12-cup (10-in
- 3/4 cup canola oil, plus more for the pan
- 3 cups all-purpose flour, plus more for the pan
- 1 Tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 15-oz can pure pumpkin
- 1/4 cup whole milk
- 2 tsp pure vanilla extract
- 2 medium carrots, coarsely grated (about 1 cup)
- 1 cup walnuts, chopped
- 4 8-oz pkgs cream cheese, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 tsp pure vanilla extract
- 6 cups confectioners’ sugar
- Orange and green gel or paste food color
- 1 flat-bottom wafer ice cream cone
Fruit & Nut Bars in a Jar
By barbsjustagirl
A healthy gift for everyone's pantry
- Simply layer the ingredients in a wide-mouth one-pint (2 cup) mason jar in the following order:
- Rough Chopped Nuts• 1/2 cup rough-chopped unsweetened coconut flakes
- 1/3 cup chopped dried cranberries (or cherries)
- 1 cup rough-chopped unsalted whole nuts of your choice
- (I use: 1/2 cup almonds, 1/4 cup cashews and 1/4 cup pistachios)
- Rough-chop the whole unsalted nuts first (as well as the dried fruit and coconut flakes). Then measure out the ingredients as noted above.
- Note: If substituting any or all of the nuts with seeds (such as pepitas shown in photo above), there’s no need to rough chop them first.
- In a small snack-size ziplock baggie, add:
- 1 tbsp, plus 1 tsp coconut flour (or ground flaxseed)
- Pinch of sea salt
- The ziplock baggie should be sealed and folded. Then placed on top of the nut mix before sealing the jar.
French Macaroons
By barbsjustagirl
A great recipe with filling variations included!
- INGREDIENTS
- 1 1 1 cup slivered almonds (or skinless hazelnuts or pistachios)
- 2 2 2 cups confectioner’s sugar, divided
- 3 3 3 large egg whites
- Pinch Pinch of salt
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1/2 1/2 1/2 teaspoon almond extract
- 6-8 6-8 6-8 drops gel food coloring, color of choice
Southwestern Salad
By barbsjustagirl
Nutritional Information 2 cups: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fa...
- 2 6-inch corn tortillas
- Nonstick cooking spray
- 1 box (9 oz) Green Giant® Simply Steam® Niblets® frozen corn
- 1/2 cup fat-free sour cream
- 1/4 cup snipped fresh cilantro
- 2 tablespoons fat-free milk
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon finely shredded lime peel
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups torn romaine lettuce
- 4 plum tomatoes, chopped (2 cups)
- 1 can (15 oz) Progresso® black beans, rinsed and drained
- 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
- 1 avocado, halved, pitted, peeled, and chopped
- Snipped fresh cilantro (optional)
- If desired, garnish with additional cilantro.
Carmelized Pear Strudel
By barbsjustagirl
Nutritional Analysis: 1 slice equals 139 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 50 mg sodium, 30 ...
- 1/2 * 1/2 cup sugar
- 1 * 1 tablespoon cornstarch
- 3 * 3 large pears, peeled and finely chopped
- 1/2 * 1/2 cup fresh or frozen cranberries, thawed
- 2 * 2 tablespoons butter
- 1/2 * 1/2 cup dried cranberries
- 1 * 1 teaspoon ground ginger
- 1 * 1 teaspoon grated orange peel
- 1/2 * 1/2 teaspoon ground cinnamon
- 6 * 6 sheets phyllo dough (14 inches x 9 inches)
- 1 * 1 teaspoon confectioners' sugar