Menu Enter a recipe name, ingredient, keyword...

Jeenikeen's profile page

Recipes

Authentic Mexican Tortillas

Authentic Mexican Tortillas

By

Combine the flour, baking powder, and salt

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 3/4 cup shortening
  • 3/4 cup hot water
0/5 (0 Votes)

Best Ever Muffins

Best Ever Muffins

By

Preheat oven to 400 degrees F (205 degrees C)

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white sugar
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
0/5 (0 Votes)

Pumpkin Toffee Blondies

Pumpkin Toffee Blondies

By

Chewy, fudgy blondies are fused with traditional pumpkin pie

  • 1 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 can (15 oz/398 ml) pure pumpkin
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp each ground nutmeg, allspice and salt
  • 2-1/2 cups all-purpose flour
  • 1 cup toffee baking bits
  • 1/2 cup coarsely chopped, lightly toasted pecans or walnuts
4.3/5 (8 Votes)

Salted Nut Roll Squares

Salted Nut Roll Squares

By

Pour 1/2 of the peanuts into the bottom of a 9x13-inch baking dish

  • 1 (16 ounce) jar salted peanuts, divided
  • 1 (10 ounce) package peanut butter chips (such as Reese's®)
  • 3 tablespoons butter
  • 1 (14 ounce) can sweetened condensed milk
  • 2 1/2 cups marshmallows
0/5 (0 Votes)

Easy Lemon Meringue Cheesecake

Easy Lemon Meringue Cheesecake

By

1. Preheat oven to 300F. Grease 10" springform pan

  • Crust
  • 1 1/2 cups (375 mL) all purpose flour
  • 1/2 cup (125 mL) icing sugar
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) butter, cut into 1/2” (1.3 cm) cubes
  • Cheesecake
  • 4 pkgs (250g each) cream cheese, softened
  • 1 can (300 mL) sweetened condensed milk
  • 6 egg yolks
  • 1/3 cup (75 mL) all purpose flour
  • 1/3 cup (75 mL) lemon juice
  • 3 tbsp (45 mL) lemon zest
  • Meringue
  • 6 egg whites
  • 1 cup (250 mL) sugar
4.8/5 (4 Votes)

Christmas Stollen Wreath (vegan)

Christmas Stollen Wreath (vegan)

By

1. Warm 2 Tablespoons water and add yeast and 1 teaspoon sugar to it, Let sit for 10 minutes or until frothy

  • 3/4 3/4 3/4 + cup bread flour
  • 3/4 3/4 3/4 white whole wheat flour
  • 1/2 1/2 1/2 cup almond or coconut milk (I used So delicious vanilla)
  • 3 3 3 Tablespoons coconut oil or organic canola oil
  • 2 2 2 Tablespoons water
  • 2 2 2 teaspoons active yeast
  • 3 3 3 Tablespoons raw sugar (I use sugar in the raw, and that is sweeter than regular white sugar)
  • 1/8 1/8 1/8 teaspoon cardamom
  • 1/2 1/2 1/2 teaspoon pumpkin pie spice ( or spices of choice like ginger bread blend)
  • 1/4 1/4 1/4 teaspoon salt
  • 1 1 1 teaspoon vanilla(skip if using vanilla flavored coconut milk)
  • 1/2 zest of 1/2 a lemon or some orange
  • powdered vegan sugar for topping(optional)
0/5 (0 Votes)

Vegan Lemon Bars

Vegan Lemon Bars

By

Preheat the oven to 325 degrees F Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle...

  • Crust:
  • 1/2 cup non-hydrogenated, non-dairy butter, at room temperature
  • 1/4 cup confectioners' sugar
  • 1 cup unbleached all-purpose flour
  • Filling:
  • 1/2 cup silken tofu (soft or firm)
  • 1 cup granulated sugar
  • Zest from 2 lemons
  • 1/3 cup fresh lemon juice (2 to 3 lemons)
  • 2 Tbsp unbleached all-purpose flour
  • 2 tablespoons cornstarch
  • Confectioners' sugar, sifted
4.7/5 (7 Votes)

Citrus Pork Stir Fry

Citrus Pork Stir Fry

By

1. Heat about a tablespoon of oil in a wok or a large pan over high heat

  • For sauce:
  • 1 pound thin-cut boneless pork chops, sliced into strips
  • 1 small onion, sliced
  • 2 cups broccoli florets
  • 1 cup carrots, sliced into strips {I used halved baby carrots}
  • 4 scallions, chopped {plus extra for garnish}
  • 1/4 cup low sodium soy sauce or tamari
  • 1/4 cup fresh orange juice
  • 1 teaspoon orange zest
  • 2 teaspoons sriracha
  • 1 garlic clove, grated or minced
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar {or white balsamic}
  • 1 tablespoon cornstarch
4/5 (2 Votes)

Turkey Barley Stew

Turkey Barley Stew

By

In large saucepan, heat oil over medium heat

  • 2 tbsp (25 mL) vegetable oil
  • 2 Ontario Onions, chopped
  • 2/3 cup (150 mL) pearl or pot barley
  • 2 cloves Ontario Garlic, minced
  • 2 each Ontario Carrots and Ontario Parsnips, peeled and sliced
  • 1-1/2 cups (375 mL) cubed, peeled Ontario Rutabaga
  • 2-1/2 cups (625 mL) chicken or turkey broth
  • 1 can (28 oz/796 mL) diced tomatoes, undrained
  • 1/4 cup (50 mL) chopped fresh parsley
  • 1 tsp (5 mL) each dried thyme and Worcestershire sauce
  • 1/2 tsp (2 mL) dried basil
  • Salt and pepper
  • 2 cups (500 mL) coarsely cubed cooked turkey
  • 1-1/2 cups (375 mL) fresh or frozen green peas
0/5 (0 Votes)

Tofu Kale Scramble

Tofu Kale Scramble

By

Preheat your oven to 400 degrees

  • 1 14oz Package of Firm Tofu
  • 4 Cups Packed Kale, torn into bite sized people
  • 2 Tbsp + 2 tsp Olive Oil, divided
  • Salt/pepper
  • 6 Cups Cauliflower, roughly chopped (1 Large head)
  • 2/3 Cup Onion, diced
  • 1/4 tsp Smoked Paprika
  • 1/2 tsp Cumin powder
  • 2 tsp Garlic, minced
  • 2 tsp Adobo sauce (from a container of chiles in adobo sauce)
  • 2/3 Cup Salsa of choice
  • 1 Tbsp Fresh lime juice
  • 1 Cup Cilantro, roughly chopped
  • 1 Large avocado, roughly chopped
4.4/5 (8 Votes)