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Recipes
Meat Pie (Anne) - Baklava Style
By Peggie
In a pot, heat oil and brown onion and pork; about 5 minutes
- 3 tbsp – olive oil
- 1 onion – finely chopped
- 2 lbs – ground pork
- 1 cup – chopped pistachios (+ some to decorate at the end)
- “tourtière” spices (1 tsp celery salt, 1/2 tsp ground pepper, 1/2 tsp savory, 1/2 tsp each of cinnamon, ground ginger, thyme and ground clove, 1/4 tsp dry mustard and sauge)
- Salt and pepper to taste
- 1/2 cup – maple syrup
- 1/2 cup – chicken broth
- 1/2 cup – butter
- 8 sheets – phyllo pastry
Spinach Salad
By Peggie
Throw it all together!
- Dressing:
- 5 ounces fresh spinach (half a 10 ounce bag)
- 3/4 cup chopped celery
- 3/4 cup dried cranberries
- 1 can (15 ounces) mandarin oranges
- 1 large Granny Smith Apple
- 1 teaspoon lemon juice
- 1/3 cup pecans
- Optional: Feta cheese & Orecchiette (little ears) pasta
- 4 tablespoons olive oil or vegetable oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons white wine vinegar
- 2-4 tablespoons white sugar
- 1/8 teaspoon each: paprika, onion powder
- 1 tablespoon poppyseeds
Shortbread Cookies
By Peggie
Preheat over to 350. Sift together cornstarch, icing sugar and flour
- 1/2 cup corn starch
- 1/2 cup icing sugar
- 1 cup all purpose flour
- 3/4 cup butter, softened
SUMMER RYE
By Peggie
It’s also good for winter, spring and fall
- Garnish:
- 1 1⁄2 oz Sazerac Rye Whiskey
- 3 ⁄4 oz St-Germain
- 1 ⁄4 oz Simple syrup
- 3 ⁄4 oz Fresh lemon juice
- 1 oz Fresh Fuji apple juice
- 3 ⁄4 oz Champagne
- 1 Apple cubes
- Glass: Tumbler
Frozen Cookies and Cream Brownie Dessert
By Peggie
A delicious frozen brownie cookies and cream oreo dessert that everyone will love!
- 1 pkg fudge brownie mix (13×9 inch pan size)
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipped cream, whipped
- 30 oreo cookies, coarsely chopped (reserve 5 for the top)
- 1 jar (16 oz) hot fudge topping (optional)
Peachy Keen Punch
By Peggie
Mix pineapple juice, Patrón Silver Tequila, Pyrat XO Rum, peach puree and Monin Almond Orgeat in a shaker
- 3.00 oz. pineapple juice
- 1.00 oz. Patrón Silver Tequila
- 1.00 oz Pyrat XO Rum
- 1.00 oz peach puree
- 0.25 oz. Monin Almond Orgeat
- 1 pineapple wedge for garnish
Jerk Chicken Nachos
By Peggie
Start by preheating your oven to 425°F
- 6 cups of tortilla chips
- 3 cups diced or shredded cooked chicken
- 2 cups of shredded cheddar and Monterey Jack cheese blend
- 2 tablespoons of Jamaican Jerk Rub (keep them separated)
- 1 small yellow or red bell pepper (I like to us a combination of the two)
- 1 small lime
- 2 tablespoons of fresh snipped cilantro
- ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub
Mini Pumpkin Cheesecakes
By Peggie
FOR THE CRUST Preheat the oven to 350°F and line a muffin pan with 12 muffin liners
- FOR THE CRUST
- 6 tablespoons granulated sugar
- 6 tablespoons gluten-free 1-to-1 baking flour, buckwheat flour (or all-purpose flour for a non-gluten-free version)
- 6 tablespoons cocoa powder
- pinch of salt
- 4 1/2 tablespoons unsalted butter, softened
- FOR THE CHEESECAKE
- 1 8-ounce package cream cheese, room temperature
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon molasses
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- pinch of salt
- 2 1/2 teaspoons pumpkin pie spice
- 3 large eggs
- FOR THE GANACHE
- 1/2 cup whipping cream or heavy cream
- 1 cup semi-sweet chocolate chips
Vodka Broken Glass Bloody Cupcakes
By Peggie
Mix frosting to desired consistency
- Red Velvet Cupcakes
- Cake Vodka
- FROSTING
- Rum Chata
- Baileys Irish Cream
- Powdered Sugar
- BROKEN GLASS CANDY
- 3 1/2 Cups Sugar
- 1 Cup Corn Syrup
- 2 Cups Water
- 1/4 tsp. Cream of Tartar
- Cook ingredients on a low heat until it reaches a temp of 290 degrees (use a candy thermometer to measure heat). Pour onto a greased cookie tray to harden.
Chicken Madeira – Cheesecake Factory Copycat
By Peggie
Juicy chicken and mushrooms in creamy sauce under melty cheese
- 1 lb (2 large) Chicken Breasts, halved lengthwise and pounded to an even 1/4" thickness
- 1 lb asparagus, blanched*
- Salt and Pepper
- 4 Tbsp Butter, divided
- 2 Tbsp Olive Oil, divided
- 16 oz button mushrooms, thickly sliced
- 1 small or 1/2 medium yellow onion, finely diced
- 2 large garlic cloves, minced
- 2 Tbsp fresh parsley, finely chopped, plus to garnish
- 1 1/2 cups Madeira Wine (sweet white wine)*
- 1 1/2 cups beef stock or broth
- 1/2 cup whipping Cream (heavy or regular)
- Salt and Pepper to taste
- 1 cup mozzarella cheese, shredded