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Recipes
Chocolate-Peanut Butter-Swirled Banana Muffins
By jeenikeen
Preheat oven to 375°F (190°C)
- 1 cup Milk
- 1 tbsp freshly squeezed lemon juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, melted and cooled
- 2/3 cup granulated sugar
- 2 eggs
- 1 cup (2 or 3) mashed overripe bananas
- 1/2 cup peanut butter mixed with 2 to 4 oz. melted chocolate
Sugar Free Rugelach
By jeenikeen
Cream together the margarine and cream cheese in the bowl of an electric mixer
- 1 cup margarine
- 8 ounces cream cheese, softened
- 2 3/4 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup chopped raisins
- 1 cup chopped walnuts
- 2 tablespoons ground cinnamon
- 1 cup apricot spreadable fruit
Pork tenderloin Texas style
By jeenikeen
With fresh vegetables among two pork tenderloins, this dish will add colour and a new twist to the table
- Salsa Verde:
- 2 pork tenderloins (about 1 lb/454 g each)
- 2 slices Swiss cheese (about 3 oz/90 g)
- Quarter red onion, thinly sliced
- Quarter each green, red and yellow bell peppers, thinly sliced
- 1 small stalk celery, thinly sliced
- 1 tbsp (30 mL) chopped fresh parsley
- 2 1/4 tsp (1 mL) each salt and pepper
- 3 cups(500 mL) lightly packed fresh parsley leaves
- 1 cup(250 mL) lightly packed fresh basil leaves
- 1/2 cup (125 mL) lightly packed fresh mint leaves
- 1/3 cup (80 mL) drained capers
- 1 tbsp(15 mL) coarsely chopped garlic
- 1 tbsp(15 mL) Dijon mustard
- 3/4 cup(175 mL) extra virgin olive oil
- 1/3 cup(80 mL) white wine vinegar
Magic Cookie Bars
By jeenikeen
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 cups graham cracker crumbs
- 1/2 cup margarine, melted
- 1 cup chopped walnuts
- 3/4 cup semisweet chocolate chips
- 3/4 cup butterscotch chips
- 1 1/2 cups flaked coconut
- 1 1/3 cups sweetened condensed milk
Sherry Braised Beef Short Ribs
By jeenikeen
Preheat oven to 350 degrees F (175 degrees C)
- 4 slices bacon, cut into 1/2-inch pieces
- 3 1/2 pounds beef short ribs
- salt and ground black pepper to taste
- 6 sprigs fresh thyme, leaves stripped
- 1 bay leaf
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup dry sherry
- 1 quart beef broth
Chicken-Style Seitan
By jeenikeen
Makes about 20 oz. Add the vegetarian no chicken base to the water
- 2 Tbsp vegetarian no chicken base
- 6 cups water
- 1 cup vital wheat gluten
- 2 Tbsp chickpea flour
- 1 Tbsp nutritional yeast
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp poultry seasoning (or a pinch each of rosemary, sage, thyme, and marjoram)
- 1/4 tsp sea salt
- pinch of black pepper
- 3/4 cup water
- 1 Tbsp oil
Sweet Potato Biscuits
By jeenikeen
Preheat oven to 400°F. Scrub sweet potato, peel and prick with fork
- 1/4 mashed cooked sweet potato (1 medium) about 1 cup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/3 cup vegetable shortening
- 1/3 cup firmly packed light brown sugar
- 2 cups self rising flour
- 1/4 teaspoon baking soda
- 1/3 cup buttermilk
Bourbon Glazed Carrots
By jeenikeen
Place carrots in a large pot and cover with water; bring to a boil
- 2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 2 tablespoons bourbon, or more to taste
Almond Bars
By jeenikeen
Preheat oven to 350 degrees F (175 degrees C)
- 12 graham crackers
- 1 cup sliced almonds
- 3/4 cup butter
- 1 cup brown sugar
- 1 teaspoon vanilla extract
White Sauce
By jeenikeen
Melt butter in a saucepan over low heat
- 1/2 cup butter
- 1/2 cup flour
- 1 quart milk
- 4 sprigs fresh thyme, chopped
- 1/8 teaspoon freshly grated nutmeg
- salt
- 1 pinch cayenne pepper, or more to taste