Peggie's profile page
Recipes
Very Berry Pie
By Peggie
Prepare pie shells according to package directions for a double crust pie
- 2 frozen deep dish pie shells
- Filling
- 4 cups fresh or frozen mixed berries (raspberries, blueberries, cranberries, etc).
- 1 cup sugar
- 1/2 cup flour
- 1 tsp grated lemon rind
Nut Butter and Banana Overnight Oats
By Peggie
In a mason jar, pour the milk, add the nut butter, oats, and the banana, cut in slices
- ½ cup of rolled oats
- ½ a cup of almond milk
- 2 tablespoons of nut butter of choice
- ½ a ripe banana
- 1 tablespoon of unsalted nuts of choice
Reese's Ooey Gooey Bars
By Peggie
Combine the cake mix, egg, butter, and vanilla in a mixing bowl
- 1 chocolate cake mix
- 1 egg
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 16 regular sized peanut butter cups, frozen and unwrapped
- 1/2 cup sweetened condensed milk
- 1/2 cup peanut butter M&Ms
Hazelnut Brownies
By Peggie
Preheat oven to 350ºF/175ºC
- 13 oz. chocolate-hazelnut spread
- 2 eggs
- 1/2 cup flour
Chicken Cordon Bleu Lasagna
By Peggie
If you're looking for an indulgent dinner to whip up for friends and family, this is the dish for you
- CHEESE SAUCE:
- 2 lb boneless, skinless chicken breasts (910 g)
- 2 teaspoons kosher salt, plus more to taste
- 1 ½ teaspoons pepper, plus more to taste
- ½ cup all-purpose flour (60 g)
- 4 teaspoons dried oregano, divided
- 4 teaspoons onion powder, divided
- 4 teaspoons dried basil, divided
- 4 teaspoons garlic powder, divided
- 2 large eggs
- 2 cups panko bread crumbs, divided (230 g)
- ½ cup canola oil (120 mL)
- 8 slices deli ham
- ¼ cup shredded gruyère cheese (25 g)
- 8 lasagna noodles, oven-ready
- fresh parsley, finely chopped, for garnish
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups warm milk (960 mL)
- 1 ½ cups shredded gruyère cheese (150 g)
- 1 ½ cups swiss cheese, shredded (150 g)
- 2 teaspoons kosher salt
Popcorn Tofu Nuggets
By Peggie
Add the mayonnaise to a small bowl
- ¾ cup vegan mayonnaise (180 g)
- ¾ cup bread crumbs (85 g)
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 14 oz tofu (395 g)
Pumpkin Cinnamon Sugar Donuts
By Peggie
Preheat oven to 350 degrees (F)
- For the Cinnamon sugar coating:
- 1 cup + 1/4 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup *pumpkin pie puree
- 2 1/2 tablespoons unsalted butter, melted
- 1/2 cup milk (I used whole, but any type will do)
- 3 tablespoons unsalted butter, melted
- 1 cup sugar
- 1 1/2 tablespoons cinnamon
VEGAN CHICKEN
By Peggie
Vegan chicken made from scratch with vital wheat gluten aka seitan
- For Frying:
- 3/4 cup (123g) Canned Chickpeas (Drained)
- 1/4 cup (15g) Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Dried Thyme
- 1/4 tsp Coriander Powder
- 1/2 tsp Dried Sage
- 2 tsp Vegan Chicken Spice (or Vegan Poultry Seasoning)
- 1 Tbsp Dijon Mustard
- 3/4 cup (180ml) Vegan Chicken Stock
- 1 and 1/2 cups (225g) Vital Wheat Gluten
- Vegan Butter (or sub oil)
- Vegan Chicken Spice (to rub into fillets)
- For Serving:
- Fresh Lemon
- Fresh Parsley
- Sea Salt and Black Pepper
Pico de Gallo
By Peggie
Combine tomatoes, onion, cilantro and jalapeno in a bowl
- 2 large hothouse tomatoes, diced
- 1/2 white onion, diced
- 1/2 large bunch of cilantro, finely chopped
- 1 Jalapeño, seeded & finely diced
- pinch of salt
- 1/4 cup canola oil
- juice of 1 lime
Chili (slow cooker) - Kathy's
By Peggie
Cook ground beef in a skillet until browned, drain off fat
- 2 lbs ground beef
- 2 - 16 oz cans kidney beans, rinsed and drained
- 1 - 14 1/2 oz can diced tomatoes, undrained
- 1 - 8 oz can tomato sauce
- 2 onions,chopped
- 1 green bell pepper,chopped
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp salt
- 1 tsp pepper
- cayenne pepper to taste (1/4 tsp used)
- shredded chedder cheese
- Kathy uses twice the amount of burger, changes the beans up for black beans and adds corn.