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Recipes
Jingle Bell Cookie Pizza
By barbsjustagirl
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 1/2 cups miniature marshmallows
- 1/2 cup red and green candy-coated chocolate candies
- 1/2 cup hot fudge topping, heated, if desired
Candy Corn-Marshmallow Crispy Treats
By barbsjustagirl
MICROWAVEbutter in large microwaveable bowl onHIGH45 sec
- 1/4 cup butter
- 6 cups JET-PUFFED Miniature Marshmallows
- 12 drops yellow food coloring
- 4 drops red food coloring
- 6 cups crisp rice cereal
- 2 cups candy corn
Italian Breadsticks with dipping sauce
By barbsjustagirl
Nutritional Analysis: One breadstick piece with 2 teaspoons dipping sauce(prepared with part-skim mozzarella) eq...
- 1 * 1 tube (11 ounces) refrigerated breadsticks
- 1/4 * 1/4 cup grated Parmesan cheese
- 1/2 * 1/2 teaspoon Italian seasoning
- 1 * 1 cup pizza sauce
- 1/4 * 1/4 cup shredded part-skim mozzarella cheese
Beef Tacos, slow cooked
By barbsjustagirl
A great shredded beef taco made in the slow cooker
- 1 (3-4 pound) beef roast
- 1 onion, finely chopped
- 2 (4 ounce) cans diced mild green chilies
- 2 beef bouillon cubes
- 1-1/2 tsp dry mustard
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup mild salsa
Marshmallow Fondant
By barbsjustagirl
1. Place the butter in a shallow bowl, and set aside
- 1/4 * 1/4 cup butter
- 1 * 1 (16 ounce) package miniature marshmallows
- 4 * 4 tablespoons water
- 1 * 1 teaspoon vanilla extract
- 2 * 2 pounds confectioners' sugar, divided
Double Decker Oreo Cheesecake
By barbsjustagirl
HEAT oven to 325ºF. PROCESS 30 cookies in food processor until finely ground
- 1 pkg. (1 lb. 1 oz.) OREO Chocolate Creme Chocolate Sandwich Cookies, divided
- 1/4 cup butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 4 squares BAKER'S Semi-Sweet Chocolate, melted
Cupcake Pops
By barbsjustagirl
Makes about 50. You can store these in an airtight container and they will last for several days
- 1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
- 1 can cream cheese frosting (or about 2 cups equivalent from scratch)
- 1 flower shaped cookie cutter (1.25″ wide X .75″ tall)
- 1 package chocolate bark
- 1 package pink candy melts or white chocolate bark
- bowls for dipping
- wax paper
- aluminum foil
- lollipop sticks
- sprinkles, m&ms or something similar for top of cupcake
- small plastic treat bags and ribbon to package the Cupcake Pops
- candy cups and truffle boxes to individually package the Cupcake Bites
- styrofoam block
Golden Vanilla Caramels
By barbsjustagirl
Variations Fleur de Sel Caramels: Extra salt, in the form of fleur de sel or another coarse flaked salt, brings ou...
- 1 cup golden syrup (I used Steen's Syrup which I found at Walmart; you can also get Lyle's Golden Syrup from World Market)
- 2 cups sugar
- 3/8 teaspoon fine sea salt
- 2 cups heavy cream
- 1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract (I used vanilla beans from 1 pod + 1 tsp vanilla extract)
- 3 tablespoons unsalted butter, cut into chunks, softened
- Equipment
- A 9-inch square baking pan
- Candy thermometer (I used my digital thermometer)
Sopapilla Cheesecake Pie
By barbsjustagirl
Sopapilla Cheesecake Pie Jennifer Hill’s notes: - For the butter and cinnamon sugar mixture for the top of ...
- • 2 (8 ounce) packages cream cheese, softened
- • 1 cup white sugar
- • 1 teaspoon Mexican vanilla extract
- • 2 (8 ounce) cans refrigerated crescent rolls
- • 3/4 cup white sugar
- • 1 teaspoon ground cinnamon
- • 1/2 cup butter, room temperature
- 1/4 cup honey
Shredded Beef Nachos
By barbsjustagirl
Nutrition Facts: 1 serving (1 cup) equals 259 calories, 14 g fat (7 g saturated fat), 38 mg cholesterol, 505 mg s...
- 7 * 7 cups tortilla or nacho chips
- 1 * 1 cup shredded cooked beef
- 2 * 2 cups (8 ounces) shredded cheddar cheese
- 2 * 2 medium plum tomatoes, diced
- 1 * 1 can (2-1/4 ounces) sliced ripe olives, drained
- 4 * 4 green onions, chopped
- * Salsa, sour cream and guacamole, optional