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Recipes
No-Knead Bread
By barbsjustagirl
Martha Stewart - Courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York Times
- 3 cups bread flour (recommended) or all-purpose flour, plus more for work surface
- 1/4 t. instant or active-dry yeast
- 1 1/4 t. salt
- 1-1/2 cups water
- Olive oil, as needed
- Cornmeal or wheat bran, as needed (optional)
Apple Crumble
By barbsjustagirl
HEAT oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs
- 1 tub (8 oz.) PHILADELPHIA Honey Nut Flavor Cream Cheese Spread
- 64 NILLA Wafers, crushed (about 2-2/3 cups)
- 8 small apples (2 lb.), peeled, chopped
- 1/4 cup sugar
- 4 tsp. ground cinnamon
Easter Egg brownies
By barbsjustagirl
HEAT oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides
- 4 squares BAKER'S Unsweetened Chocolate
- 3/4 cup (1-1/2 sticks) butter
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 1 cup flour
- 1 cup chopped PLANTERS Walnuts
- Assorted decorating gels
- Assorted candies
Frozen Vanilla Cappuccino
By barbsjustagirl
Place ice, coffee, Coffee-Mate and sugar in blender; cover
- 2 cups ice cubes
- 1-12 cups strong coffee, chilled
- 1/4 cup non-fat French Vanilla Coffee-Mate liquid coffee creamer
- 3 tablespoons granulated sugar (or Splenda)
- Ground cinnamon
Sugar Cookies (preferred)
By barbsjustagirl
This is the recipe a blogger uses for her basic sugar cookie recipe
- 1 c. {two sticks} of REAL unsalted BUTTER, softened
- 1 1/2 c. confectioner’s sugar
- 1 egg
- 2-3 tsp flavoring {pick what you like, I prefer almond}
- 2 1/2-2 3/4 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
Black Beans and Rice Salad
By barbsjustagirl
Very good - From Dessa DeAnda
- 2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. pepper
- 3 cups cooked long-grain white rice, cooled
- 1 can (15 oz.) black beans, drained and rinsed
- 8 ounces firm ripe tomatoes, rinsed, cored, seeded and chopped
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. chopped fresh cilantro
- 1 firm ripe avocado
Vege loaded tangy tuna salad
By barbsjustagirl
PER SERVING (half of recipe, about 3/4 cup): 153 calories, 2
- One 6-oz. can tuna packed in water, drained & flaked
- 1/2 cup finely chopped sweet bell peppers (red, orange, yellow, or any combination)
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 1/3 cup fat-free mayonnaise
- 2 tsp. honey mustard
- 1 tsp. sweet relish
- dash salt
- dash pepper
- Optional: additional salt and pepper
Stuffed Cherries dipped in Chocolate
By barbsjustagirl
Make these stuffed cherries in the early summer when cherries are plentiful
- 1-1/2 * 1-1/2 pounds fresh dark sweet cherries with stems
- 1 * 1 package (8 ounces) cream cheese, softened
- 2 * 2 tablespoons ground hazelnuts
- 2 * 2 tablespoons maple syrup
- 2 * 2 cups white baking chips
- 12 * 12 teaspoons shortening, divided
- 1-1/2 * 1-1/2 cups milk chocolate chips
- 1-1/2 * 1-1/2 cups semisweet chocolate chips
Mocha Chocolate Cake
By barbsjustagirl
1. Heat oven to 350° F
- Ingredients:
- Mocha Chocolate Cake with Butter Mocha Frosting
- Makes 12 servings
- MOCHA CHOCOLATE CAKE
- Crisco® Original No-Stick Cooking Spray
- 1 (18.25-ounce) package Pillsbury® Devil's Food Cake
- 1-1/4 cups Folgers Classic Roast® Coffee, brewed strong*, cooled to room temperature
- 1/2 cup Crisco® Pure Vegetable Oil
- 3 large eggs
- BUTTER MOCHA FROSTING
- 1 (1-pound) package powdered sugar (about 3-3/4 cups)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1/4 cup Folgers Classic Roast Coffee, brewed strong*, cooled to room temperature
- 1 teaspoon vanilla extract
- 3 to 4 teaspoons milk
Dark Chocolate Peppermint Cookie Bars
By barbsjustagirl
Make sure to have some parchment paper to line your pan! For those who love dark chocolate, these are the holiday c
- 1/2 cup butter (1 stick), softened
- 1 cup granulated (white) sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon pure peppermint extract
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 (10-ounce) bag (or 1 2/3 cups) dark chocolate chips
- 2/3 cup crushed peppermint candy canes or peppermint candy