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Recipes
French Onion Cups
By jeenikeen
In a large sauté pan, heat olive oil and butter over medium heat
- Puff Pastry
- 1 tbsp olive oil
- 1 tbsp butter
- 2 sweet onions, sliced
- salt & pepper to taste
- 1 tbsp chopped fresh thyme (or dried)
- 1/2 cup beef broth
- 3 tbsp heavy cream
- Gruyere cheese, grated
Butternut Squash Parsley Dip [Vegan]
![Butternut Squash Parsley Dip [Vegan]](/media/8d/7e/6ebc1e1f5c2eb53cc1dad337b8b83d9e731a.jpg/tsp/butternut-squash-parsley-dip-vegan.jpg)
By jeenikeen
Put all of the ingredients in a food processor and puree until smooth
- 2 cups cooked butternut squash
- 1 cup fresh parsley
- 2 Tbsp almond, cashew or sunflower seed butter
- Zest and juice from 1/2 a lime
- 1 clove fresh garlic, pressed
- 1 tsp paprika
- 1/4 tsp sea salt
Roasted Red Pepper Hummus
By jeenikeen
In food processor, puree chickpeas with red peppers
- 1 can 19 oz/540 ml chickpeas, drained and rinsed
- 1/2 cup chopped & drained roasted red peppers
- 1/4 cup lemon juice
- 1/4 cup tahini paste
- 1/4 cup extra-virgin olive oil
- 1/4 tsp each salt and pepper, or to taste
- 2 cloves garlic, minced
Creamy Spinach-Artichoke Dip
By jeenikeen
DIRECTIONS Preheat oven to 400-F
- 1 small can Great Northern beans, drained
- 1 T. olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 c. fresh spinach, shredded into small pieces
- 1 14.5-oz can artichoke hearts (quartered or whole is fine), roughly chopped
- 1 tub vegan cream cheez
- 1/4 c. panko bread crumbs
- 1-2 T. nutritional yeast
Braided Cherry Danish
By jeenikeen
Nothing looks more impressive on a breakfast table than a braided Danish
- 1 box (2 pastries) frozen puff pastry, thawed
- 2 tablespoons unsalted butter
- 2 cups sweet cherries (fresh or frozen) pitted
- 2/3 cup extra fine granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla
- 1 egg
Chocolate Mint Cookies
By jeenikeen
Craving chocolate mint cookies and it's not Girl Scout cookie season? Now make them at home, even drizzled with del
- 1 1/2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder, preferably Dutch-process
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature, 1 1/2 sticks
- 2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- 1 cup sugar
- 1 large egg
- 6 ounces bittersweet or semisweet chocolate, chopped, not unsweetened
Cherry nut bread-smaller size
By jeenikeen
bread
- 1 C softened butter or margarine
- 1-1/2 C sugar
- 3 eggs - separated
- 1/2 t vanilla
- 2-1/2 C flour
- 1/2 t baking soda
- 1/4 t baking powder
- 1/4 t salt
- 1/2 C buttermilk
- 1 10 oz jars of maraschino cherries
- 1/2 C chopped pecans
Homemade Buttermilk Ranch Dressing
By jeenikeen
Combine all of the ingredients in a medium bowl and whisk well
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup mayonnaise, best quality such as Hellmann's or Duke's
- 2 garlic cloves, minced (see note)
- 1 scant teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 teaspoons dried dill
- 1/4 cup finely chopped fresh chives
- 2 teaspoons fresh lemon juice
- Few dashes Tabasco sauce, optional
Lentil Broccoli Breakfast Cutlets
By jeenikeen
In a food processor combine lentils and broccoli florets and grind smooth
- 1 cup red lentil (soaked and drained)
- 2 cups broccoli florets
- 1 tsp onion powder
- 1 tsp dried basil
- Pinch of nutmeg powder
- 1/2 tsp tajin
- 1/2 tsp cayenne pepper powder
- 1 tsp cumin powder
- 1 tsp salt
- 1/4 cup bread crumbs
Blueberry Drop Cookies
By jeenikeen
Preheat the oven to 190°C/375°F/Gas mark 5 Rinse the blueberries, (defrost first if frozen), and spread on pap...
- 1 cup fresh, canned or frozen blueberries
- 3/4 cup butter
- 1 cup sugar
- 1 1/2 teaspoons grated lemon rind/zest
- 4 tablespoons sour cream
- 2 cups sifted plain/all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk