Barbsjustagirl's profile page
Recipes
Autumn Pear Crisps
By barbsjustagirl
PREHEAT oven to 350°F
- 1 oz. (1/8 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 Tbsp. brown sugar
- 1/8 tsp. ground cinnamon
- 1 large pear, peeled, cored and chopped
- 4 NILLA Wafers, coarsely chopped
- 1 Tbsp. PLANTERS Pecan Pieces
- 1 Tbsp. butter
- 2 Tbsp. thawed COOL WHIP Whipped Topping
Chicken Tortilla Soup
By barbsjustagirl
1. Preheat the oven to 375 degrees
- Nonstick cooking spray
- 4 6 inches corn tortillas
- 2 tablespoons canola oil
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 cup chopped onion
- 1/2 teaspoon oregano
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 2 14 1/2 ounce cans diced tomatoes with jalapeno
- 4 cups low-sodium chicken broth
- 1 cup frozen corn
- 1 pound diced cooked chicken breast (about 3 cups)
- 1 ounce shredded reduced-fat cheddar (about 1/4 cup)
Garden Quinoa Salad Recipe
By barbsjustagirl
Awesome recipe! Brought this to a gathering recently and everyone loved it
- 1 1/2 cups quinoa, rinsed and well drained
- 3 cups water
- 1 pound fresh asparagus, cut into 2-inch pieces
- 1/2 pound fresh sugar snap peas
- 1/2 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 1 cup cherry tomatoes, halved
- 3 tablespoons salted pumpkin seeds or pepitas
Fruitcake
By barbsjustagirl
These can be made in perforated mini loaf throw away cardboard pans or in a larger loaf size
- 6 * 6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins
- 1 1/2 * 1 1/2 cups chopped walnuts (5 1/2 ounces)
- 1 3/4 * 1 3/4 cups brandy
- 1/2 * 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 * 3/4 cup packed light-brown sugar
- 3 * 3 large eggs, lightly beaten
- 1 1/2 * 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 * 1 1/2 teaspoons coarse salt
- 3/4 * 3/4 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon ground cardamom
- 1/4 * 1/4 teaspoon ground cloves
- 1/2 * 1/2 cup apricot jam, warmed, for topping
Cherry and Pistachio Biscotti
By barbsjustagirl
64 calories, 2g fat
- 2 cups flour, plus more for dusting
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 large eggs
- 2 large egg whites
- 2 Tbsp. walnut oil
- 1-1/2 tsp. vanilla extract
- 1-1/2 tsp. finely grated fresh lemon zest
- 1/2 cup unsalted pistachios
- 1/2 cup tart dried cherries, roughly chopped
Fresh Pumpkin Pie
By barbsjustagirl
1. Cut pumpkin in half and remove seeds
- 1 sugar pumpkin (you will use 2 cups of pumpkin puree)
- 1 recipe pastry for a 9-inch single crust pie
- 2 eggs
- 1 cup packed light brown sugar
- 1 Tbsp all-purpose flour
- 1/2 tsp. salt
- 2-1/2 tsp. pumpkin pie spice
- 1 (12 fluid ounce) can evaporated milk
White Almond Sour Cream Wedding Cake
By barbsjustagirl
This cake recipe is very popular, it tastes just like the wedding cake we all enjoy
- 2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons salt
- 2 2/3 cups water
- 1/4 cup vegetable oil
- 2 teaspoons real vanilla
- 2 teaspoons almond extract
- 2 cups sour cream
- 8 large egg whites
Blueberry Cheesecake Pie
By barbsjustagirl
One of our family's favorites
- 1 8-oz package cream cheese (softened)
- 1 cup sifted confectioners' sugar
- 1 t. vanilla
- 1 pkg dream whip prepared as directed on package
- 1 1-lb, 5-oz can blueberry pie filling
- 1 9" baked pastry shell
Boston Cream Cupcakes
By barbsjustagirl
Sweet Little Book of Cupcakes
- Pastry Cream Filling:
- 1 cup half and half
- 1/4 cup sugar, divided
- 2 large egg yolks
- 4-1/2 to 6 teaspoons cornstarch
- 2 tablespoons unsalted butter, cold and cut into 2 pieces
- 3/4 teaspoon vanilla extract
- 1. Heat the half and half and 3 tablespoons of the sugar in a heavy-bottomed saucepan over medium heat until simmering. Stir occasionally until the sugar is dissolved.
- 2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.
- 3. Whisk in the remaining 1 tablespoon of sugar until pale and the sugar has begun to dissolve. The mixture should be creamy.
- 4. Whisk in 4-1/2 teaspoons of cornstarch until combined and the mixture is pale yellow and thick. You may need to add another teaspoon of cornstarch to make it a little stiffer.
- 5. When the half and half mixture reaches a full simmer, gradually whisk this into the egg yolks mixture to temper.
- 6. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return to simmer over medium heat, whisking constantly until a few bubbles burst on the surface and the mixture is thickened and glossy (aprrox. 30 seconds).
- 7. Move the saucepan off the heat, and whisk in the butter and vanilla.
- 8. Strain the pastry cream through a fine mesh sieve set over a medium bowl.
- 9. Press plastic wrap directly onto the surface of the cream and refrigerate for at least 3 hours (up to 2 days).
- Chiffon Cupcakes:
- 3/4 cup sugar
- 1 cup cake flour
- 1 teaspoon baking powder
- 3 large eggs, divided
- 1/3 cup water
- 1/4 cup canola oil
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
- 1. Preheat the oven to 350 F.
- 2. Line 12 muffin tin cups with paper cupcake liners.
- 3. In a medium bowl, mix the sugar, cake flour, and baking powder together.
- 4. Separate two of the egg whites and two of the egg yolks into separate large bowls.
- 5. Add the third whole egg to the bowl with the egg yolks. Then add the water, oil, and vanilla and whisk until smooth.
- 6. Add the flour mixture to the egg and water mixture and blend until smooth.
- 7. With an electric mixer, beat the egg whites on medium speed until foamy.
- 8. Add the cream of tartar to the egg whites and beat on high speed until stiff.
- 9. Add the egg whites mixture to the other wet mixture, gently folding it in with a spatula until smooth.
- 10. Pour the batter into the lined cupcake pan, distributing the batter equally.
- 11. Bake for 10 minutes, rotate, and bake for 10 more minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- 12. Place the pan on a wire rack, and cool completely.
- Chocolate Ganache Frosting:
- 1 pound bittersweet or dark chocolate, broken into small pieces
- 8 ounces heavy cream
- 1. Put small bits of chocolate into a heat resistant bowl that is big enough to accommodate the cream, and set aside.
- 2. Heat the cream in a heavy-bottomed saucepan until it boils gently.
- 3. Pour the hot cream over the chocolate.
- 4. Cover with a plate or plastic wrap, and let stand 10 minutes, stirring occasionally until smooth.
- 5. Frost the cupcakes immediately while the ganache is still warm.
- How To Archive: Cinderalla Slipper and Pillow
- Jo-Ann Petal Crafts Silver Cloud Estates Confectioner's
Salted Caramel Chocolate Shortbread Bars
By barbsjustagirl
Directions: To make the shortbread layer, preheat the oven to 325° F
- Ingredients:
- Yield: about 5 dozen small bars
- For the shortbread layer:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- For the caramel layer:
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1 cup sugar
- 4 tbsp. light corn syrup
- 2 cans sweetened condensed milk
- For the chocolate layer:
- 8 oz. semisweet or bittersweet chocolate, finely chopped
- 1 tsp. light corn syrup
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- Fleur de sel or sea salt, for sprinkling