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Recipes
Pineapple Mango Cupcakes
By barbsjustagirl
Bakerella's version of a Hawiaain cupcake
- Pineapple Cupcakes
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla
- 1/2 cup milk, room temperature
- 20 oz. can of crushed pineapple, drained and pureed*
- • Preheat oven to 350 degrees and line cupcake tray with 24 paper liners.
- • Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- • Cream the butter and sugar together in a mixer for several minutes. Add the eggs one at a time scraping down the sides of the bowl with each addition. Add the vanilla and mix until combined.
- • Add the flour mixture to the sugar mixture in three additions with the milk in two additions (flour, milk, flour, milk, flour) Mix until combined with each addition
- • Add the pineapple and mix until combined.
- • Fill cups about 2/3 full and bake for about 15 minutes.
- * I pureed the pineapple in a food processor. I’m not a big fan of fruit chunks. Flavor yes. Chunks. Not so much.
- Mango Frosting
- 1-2 Mangoes
- 1 cup butter, room temperature
- 1 lb box of confectioners’ sugar
- 1 teaspoon vanilla
- • Cut mangoes. Instructions here.
- • Place mango pieces in food processor and puree enough so you have about 1/3 cup.
- • Beat butter and vanilla until creamy.
- • Add confectioner’s sugar in several additions. beating until well combined with each addition.
- • Add 1/2 cup of mango puree and beat until completely combined.
- • Spread frosting on cooled cupcakes.
- So that’s the cupcakes. But what about the fun stuff. Who’s ready to play?
Bunny Biscuits
By barbsjustagirl
* Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 in
- 1 * 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
- 10 * 10 raisins
- 20 * 20 slivered almonds
- 1 * 1 tube pink decorating icing
- 5 * 5 red-hot candies or red candied cherries
Taco Salad (Clean Eating)
By barbsjustagirl
Prepare your meat in a non stick pan using either chicken broth or 1/2 teaspoon olive oil to cook it
- 1 1/2 pounds learn ground turkey meat
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons paprika
- Salt and pepper to taste
- Avocado – sliced or mashed
- Corn – no sugar added
- Lettuce
- Black beans – no sugar added
- Salsa
- Tomatoes
- Onions
- Olives
- Low fat shredded cheese
- Fresh cilantro
Tres Leches Cake
By barbsjustagirl
1. Preheat oven to 350 F. Lightly grease and flour 2 (9-inch) round cake pans
- Tres Leches Sacue:
- Ingredients
- 2 cups sugar
- 3/4 cup butter, softened
- 3 large eggs
- 1 tsp. clear vanilla extract
- 3 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cup whole butternmilk
- Tres Leches Sauce (below)
- 2 (16 ounce) cans fluffy white frosting
- 1 * 1 can 14 oz) sweetened condensed milk
- 1 * 1 cup whole milk
- 1 * 1 cup whipping cream
Zoodles! Zucchini Noodles Recipe - Cooking Light Diet
By barbsjustagirl
Preheat oven to 425°. Heat 1 tablespoon oil in a skillet over medium heat
- 2 tablespoons olive oil, divided
- 1 tablespoon chopped
- fresh thyme
- 6 garlic cloves, thinly sliced and divided
- 1 shallot, thinly sliced
- 1 pound heirloom tomatoes, chopped
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 3 tablespoons 2% reduced-fat Greek yogurt
- 1 ounce grated Parmesan cheese (about 1/4 cup), divided
- 4 (4-ounce) skinless, boneless chicken breast cutlets
- 1/2 cup whole-wheat panko
- 1 teaspoon garlic powder
- Cooking spray
- 4 medium zucchini
- 2 ounces fresh mozzarella cheese, very thinly sliced
- 1/2 cup torn basil leaves, divided
Good-Morning Granoloa
By barbsjustagirl
“This is ridiculously easy to make and has lots of healthy ingredients
- 4 * 4 cups old-fashioned oats
- 1/2 * 1/2 cup toasted wheat germ
- 1/2 * 1/2 cup sliced almonds
- 2 * 2 teaspoons ground cinnamon
- 1/8 * 1/8 teaspoon salt
- 1/2 * 1/2 cup orange juice
- 1/2 * 1/2 cup honey
- 2 * 2 teaspoons canola oil
- 1 * 1 teaspoon vanilla extract
- 1 * 1 cup dried cherries
- 1 * 1 cup dried cranberries
- * Reduced-fat plain yogurt, optional
Freezy Cool Crispy Caramel Scoops
By barbsjustagirl
PER SERVING (entire recipe, 1 scoop): 150 calories, 4g fat, 120mg sodium, 27g carbs, 2g fiber, 15g sugars, 3
-
- 1/2 cup light vanilla ice cream (like Dreyer's/Edy's Slow Churned Light)
- 1/4 cup Fiber One Caramel Delight cereal
Butternut Turkey Soup
By barbsjustagirl
In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender
- 3 shallots, thinly sliced
- 1 teaspoon olive oil
- 3 cups reduced-sodium chicken broth
- 3 cups cubed peeled butternut squash (3/4-inch cubes)
- 2 medium red potatoes, cut into 1/2-inch cubes
- 1-1/2 cups water
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon pepper
- 2 whole cloves
- 3 cups cubed cooked turkey breast
Slow Cooker Fiesta Chili Supper - Skinny Ms.
By barbsjustagirl
Add all ingredients to the slow cooker and cook on low for 6 to 8 hours
- 1 pound lean ground turkey
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 3 cups low sodium chicken or vegetable broth
- 1 1/2 cups frozen corn kernels
- 1/2 cup diced red bell pepper
- 12 tablespoons chili powder
- 1 teaspoon cumin
- 1 chipotle chile (from can), minced with seeds, plus 2 tablespoons sauce from can
- 1 lime, cut into wedges, for serving
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
AP Cookies
By barbsjustagirl
A roll-out cookie recipe passed on from my grandmother Emery
- 5 cups flour
- 2 cups sugar
- 1 cup butter - room temperature
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 4 eggs (beaten)
- up to 1/4 cup milk
- 1 tsp. vanilla