Barbsjustagirl's profile page
Recipes
Candy Corn Mousse
By barbsjustagirl
Beat cream cheese in the bowl of an electric mixer until fully smooth
- This recipe yields a sweet and fluffy, light cream cheese flavored dessert.
- 1 package (8 oz.) cream cheese
- 1/2 cup powdered sugar
- 1/4 cup milk or cream
- 1 teaspoon vanilla
- 1 small container (8 oz.) Cool Whip, thawed
- orange and yellow food color
- candy corn (for garnish)
Oven Baked Crispy Chicken
By barbsjustagirl
Per Serving (3 pieces): Calories: 205 Fat: 4g Carbohydrates: 14g Fiber: 0g Protein: 27g Sugars: 2g Sodium: 3
- 1/2 cup skim milk
- 1 Tbsp hot sauce
- 1 1/2 cups cornflakes, crushed
- 2 tsp black pepper
- 1 tsp salt
- 1 tsp smoked paprika
- 4 — 4 oz boneless skinless chicken breasts cutlets, thinly sliced
Iced Coffee
By barbsjustagirl
82 calories, 1 gram fat!!!
- 9 tablespoons espresso or Italian-roast ground coffee
- 4 cups boiling water
- 1/4 cup raw sugar
- 3/4 teaspoon ground cinnamon
- 3/4 cup crushed mint leaves
- 1 (1-inch) piece grated peeled fresh ginger
- 6 teaspoons sweetened condensed milk
- 2 cups fat-free milk
Blueberry Cobbler
By barbsjustagirl
Nutrition Facts: 1 serving equals 231 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 220 mg sodium, 45...
- 4 * 4 cups fresh or frozen blueberries, thawed
- 3/4 * 3/4 cup sugar, divided
- 3 * 3 tablespoons cornstarch
- 2 * 2 tablespoons lemon juice
- 1/4 * 1/4 teaspoon ground cinnamon
- 1/8 * 1/8 teaspoon ground nutmeg
- 1 * 1 cup all-purpose flour
- 2 * 2 teaspoons grated lemon peel
- 3/4 * 3/4 teaspoon baking powder
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon baking soda
- 3 * 3 tablespoons cold butter
- 3/4 * 3/4 cup buttermilk
Roast Chicken with Balsamic Bell Peppers
By barbsjustagirl
1. Preheat oven to 450°
- (serving size: 1 breast half and about 1/2 cup bell pepper mixture)
- Ingredients
- 3/4 * 3/4 teaspoon salt, divided
- 3/4 * 3/4 teaspoon fennel seeds, crushed
- 1/2 * 1/2 teaspoon black pepper, divided
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon dried oregano
- 4 * 4 (6-ounce) skinless, boneless chicken breasts
- 2 * 2 tablespoons olive oil, divided
- * Cooking spray
- 2 * 2 cups thinly sliced red bell pepper
- 1 * 1 cup thinly sliced yellow bell pepper
- 1/2 * 1/2 cup thinly sliced shallots (about 1 large)
- 1 1/2 * 1 1/2 teaspoons chopped fresh rosemary
- 1 * 1 cup fat-free, less-sodium chicken broth
- 1 * 1 tablespoon balsamic vinegar
Sweet potato jalapeno soup
By barbsjustagirl
First, preheat your oven to 400 degrees, rinse off your jalapenos, wrap in foil, and throw them in for 20 minutes
- 3 lbs sweet potatoes
- 4 cups chicken broth, or 4 cups water with 4 cubes chicken bouillon
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 5 slices bacon
- 6 tablespoons butter
- 1/4 cup jalapeno
- 2 teaspoons cumin
- 1/2 cup chopped cilantro
- 1/2 cup half-and-half
- salt and pepper to taste
Blueberry Orange Bran Muffin
By barbsjustagirl
Preheat an oven to 375 degrees F (190 degrees C)
- 1/2 cup oat bran
- 1 cup wheat bran
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2/3 cup brown sugar
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/3 cup vegetable oil
- 1 orange, juiced and zested
- 1 egg
- 1 teaspoon vanilla extract
Philadelphia Dessert dip
By barbsjustagirl
MIX ingredients until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 jar (7 oz.) JET-PUFFED Marshmallow
Valentine Lollipops
By barbsjustagirl
1. Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds ar...
- 2 cups sugar
- 1 cup water
- 2/3 cup light corn syrup
- 1 tsp cinnamon extract
- 3 or 5 drops liquid red food color
- You’ll also need: candy thermometer, heart-shaped lollipop molds, 4- to 6-in. lollipop sticks (depending on size of molds)
Italian Pasta and Bean Soup
By barbsjustagirl
Heat 1 Tbsp of the oil in a 3-qt saucepan over medium-high heat
- 1 Tbsp plus 2 tsp extra-virgin olive oil
- 1 medium onion, chopped
- 2 Tbsp minced garlic
- 6 cups reduced-sodium chicken broth
- 1 1⁄2 cups farfallini (small bowtie pasta), tubettini or other small pasta
- 2 cans (about 15 oz each) cannellini beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes in juice
- 1 ⁄2 cup chopped parsley
- 1 ⁄4 cup grated Parmesan