Jenna's Mom Profile - Allrecipes.com (1231892)

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Jenna's Mom


Jenna's Mom
 
Home Town: Arizona, USA
Living In: Arizona, USA
Member Since: May 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Mexican, Mediterranean, Healthy, Gourmet
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Cake Balls Part 1
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Recipe Reviews 5 reviews
Donut Muffins
Since I try to be a "healthier" cook, I used 1/4 cup sugar and 1/4 cup of Splenda for the batter part. It did not look like it would blend when you added the milk as it was very lumpy, but went ahead anyway. I used FF milk and 1/2 C. whole wheat and 1/2 cup all purpose flour. They cooked perfectly in my Wilton 24 mini muffin pan in exactly 10 minutes. I rolled half of the muffins and cinn/sugar mix and the other half in powdered sugar. My kids loved both versions and they had no idea they were "Healthier".

1 user found this review helpful
Reviewed On: Aug. 25, 2012
Quinoa Tabbouleh
I have made this at least 20 times and I mix it up with whatever is on hand. I do not use salt in the beginning and I do rinse the quinoa first. It takes time for the Quinoa to cool down..about 30 min. Then I mix the olive oil with balsamic or apple cider or rice wine vinegar. I use whatever kind I have in the pantry at the time. I do not use lemon juice as I love the tang of the vinegars. I use whole grape tomatoes and chopped cucumbers with the seeds scooped out. I do not use carrots but it is a must to use fresh parsley! I add feta cheese and a few dashes of red pepper flakes and fresh ground pepper. I add sea salt to taste at the end. With the saltiness of the feta, you don't need much. I have added black and green olives (no extra salt needed). If I am out of feta, I add chopped string cheese or mozzarella. Also it is true if you serve it hours or a day later- the flavors have a chance to meld together and it tastes much better!

1 user found this review helpful
Reviewed On: Aug. 21, 2012
Buster Bar Dessert
I made this dessert over the weekend and I always try to lighten up the fat and calories when I can. I used 1 can fat free evaporated milk and used light frozen whipped cream. I also used 1/2 can of a 12 oz Emerald Brand Toffee Almonds crushed on half of the dessert and no spanish peanuts. I did stick with premium Vanilla Bean ice cream, 1.5 quarts. Everyone raved about it and I will definitely make it again! Thank you Rochele for sharing!

1 user found this review helpful
Reviewed On: Aug. 2, 2012
 
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