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Recipes
STRAWBERRY RHUBARB CREAM DESSERT
By jarren
In small bowl, combine the flour, pecans, butter and sugar
- Base:
- 2 cups all-purpose flour
- 1 cup pecans, chopped
- 1 cup butter, melted
- 1/4 cup sugar
- Topping:
- 1 cup packed brown sugar
- 3 tablespoons cornstarch
- 5 cups fresh rhubarb, chopped
- 1 cup fresh strawberries, sliced
- 1 (8 ounce) packages cream cheese, softened
- 1 cup confectioners' sugar
- 1 1/4 cups heavy whipping cream, whipped and divided additional brown sugar (optional)
BRAN FLAX MUFFINS
By jarren
Mix first 9 ingredients. Stir in carrots, apples, raisins and nuts
- 1 1/2 cup white flour
- 3/4 cup flax-seed meal (Bob's Red Mill Ground Flax - Safeway_
- 3/4 cup oat bran
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup brown sugar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 cup hemp seeds
- 1 1/2 cups shredded carrots
- 2 peeled and shredded applies
- 1/2 cup raisins
- 1 cup chopped pecans or walnuts
- 3/4 cup milk (can use buttermilk or skim)
- 2 beaten eggs
- 1 tsp vanilla
BALSAMIC ROASTED VEGETABLES
By jarren
Preheat the oven to 425F. Line a large rimmed baking sheet with parchment paper
- 1 small red onion, sliced into 1/4" rings
- 2 Japanese eggplants, cut into large cubes
- 2 red peppers, cut into wedges
- 1 zucchini, cut into 1/2" rounds
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 cup crumbled feta cheese
- Fresh basil leaves (optional)
ROCKY ROAD SQUARES W/PEANUT BUTTER
By jarren
Place chocolate chips, butterscotch chips and peanut butter in microwave-safe bowl
- 6 oz semi-sweet chocolate chips
- 1/2 cup peanut butter
- 1/2 cup salted peanuts
- 6 oz butterscotch chips
- 3 cups miniature marshmallows
WILD RICE SALAD
By jarren
Boil 3 cups water in a medium saucepan
- 1 cup wild rice
- 1/4 cup walnut pieces
- 1/4 cup red-wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp maple syrup
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup red onion, chopped
- 1/4 cup dried blueberries
CANDY CANE BARK
By jarren
Line a 10 x 15 inch rimmed baking sheet with non-stick foil
- 5 cups dark chocolate dipping wafers
- 1/2 cup coarsely crushed peppermint candy canes
BANANAS FLAMBE
By jarren
Cut bananas in half, then slice each half lengthwise
- 2 ripe bananas, peeled
- 1 tbsp lemon juice
- 2 tbsp butter
- 1/4 cup brown guar
- 1/8 tsp cinnamon
- 2 tbsp banana liqueur
- 1/4 cup light rum
- 2 tbsp orange curaçao
- 1 pt vanilla ice cream
GINGER RUSH MARTINI
By jarren
Barb Breslin
- 1/2 cup vodka
- Slightly less than 1/4 cup Domaine Canton ginger liqueur
- 1/2 cup ginger rush
- Juice from 1/4 of whole orange, squeezed
- Ice
- Garnish: Piece of preserved ginger
ASPARAGUS & MIXED GREENS SALAD
By jarren
On baking sheet, bake pecans in 350F oven until lightly toasted, about 8 minutes
- Salad:
- 1 cup pecan pieces
- 1 bunch asparagus, trimmed
- 2 tsp olive oil
- Pinch each salt and pepper
- 4 cups torn frisee
- 4 cups baby arugula
- 4 cups trimmed watercress
- 1 head Boston lettuce, torn
- Vinaigrette:
- 1/4 cup olive oil
- 3 tbsp minced shallot
- 3 tbsp lemon juice
- 2 tsp each liquid honey & Dijon mustard
- 1 1/2 tsp crushed fennel seeds or substitute 1 tbsp fresh dill
- 1/2 tsp each salt and pepper
CRAB & CHEESE ENGLISH MUFFINS
By jarren
Combine cheese and mayonnaise, stir until smooth
- 1 container Imperial Cold Pack Cheddar cheese, at room temperature
- 1/4 cup mayonnaise
- 1 can crab meat, drained
- 2 green onions, sliced
- 6 English muffins, halved