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Recipes
Blueberry Walnuts Overnight Oats
By Peggie
In a mason jar, mix all the ingredients, close with a lid, and leave the mixture in the fridge during the night
- ½ cup of rolled oats
- ½ a cup of coconut milk
- ½ cup of frozen blueberries
- 1 tablespoon of maple syrup
- 1 teaspoon of chia seeds
- 1 tablespoon of crushed walnuts
The Best Oven Fried Chicken Ever {With Creamy Honey Mustard} Read more at http://www.yammiesnoshery.com/2014/05/the-best-oven-fried-chicken-ever-with.html#sMMIwjeKqqj2ZLx3.99
By Peggie
Preheat oven to 375ºF. Liberally grease a baking sheet (butter is best)
- For the Chicken:
- 8 chicken tenders
- 1/2 cup mayonnaise
- 1/2 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- Cayenne pepper (to taste)
- 2 cups cornflakes (can get gluten free)
- 1/4 cup parmesan cheese
- 2 tablespoons melted butter (plus more for greasing the pan)
- For the Creamy Honey Mustard Sauce:
- 3 tablespoons mayonnaise
- 2 tablespoons mustard
- 2 tablespoons honey
- cayenne pepper to taste
Chocolate Chip Peanut Butter Bars
By Peggie
Preheat oven to 350 F. Grease an 8-inch baking pan and set aside
- 1/4 cup applesauce
- 1 cup peanut butter OR allergy-friendly alternative - nut-free recipe here
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup plus 2 tbsp flour – you can use spelt, white, sorghum, oat, almond, even or buckwheat (50g)
- 2/3 cup granulated sugar of choice or xylitol
- 1/4 cup chocolate chips, optional
- up to 2 tbsp milk of choice, only if needed
VEGAN BREAD PUDDING
By Peggie
Vegan bread pudding that is golden and crispy on the outside and soft and delicious on the inside
- For Serving:
- 10-12 Thick Slices (~18oz/500g) White Bread*
- 1/2 cup (75g) Raisins
- 2 and 2/3 cups (660ml) Coconut Cream*
- 1/2 cup (75g) Raw Cashews
- 3 Tbsp (45g) Coconut Oil
- 1/2 cup (100g) White Sugar
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 4-6 Tbsp (60-90g) Vegan Butter (Divided, for brushing)
- A dusting of powdered sugar
- Sweetened Vegan Whipped Cream or Vegan Ice Cream or Vegan Custard
- Vegan whip cream:
- 1 14oz (400ml) can Coconut Cream
- 3 Tbsp Powdered Sugar (optional)
- 1 tsp Vanilla Extract (optional)
- INSTRUCTIONS
- Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
- The next day, take it out and carefully open it (don’t shake it around!).
- You’ll see that the cream part has separated from the water and risen to the top.
- Scoop that out into the bowl of an electric mixer, leaving the water behind. You can use the water in a smoothie or throw it out.
- Starting at slow speed gradually increase speed until you achieve a whipped cream consistency.
- The harder the consistency of the cream when you scoop it out, the quicker this will be.
- Once you have whipped cream consistency, you can stop right there. You’re done! OR:
- Add some powdered sugar and vanilla for a sweetened cream.
- Whisk again until mixed in.
Sangria Bellini
By Peggie
enjoy
- 1 1/2 oz. (45ml) Rum
- 1/2 oz. (15ml) Peach Schnapps
- 1/2 oz. (15ml) Simple Syrup
- 1 1/2 oz. (45ml) Champagne
- Peaches
- Sangria
- Bottle Red Wine
- Apple
- Orange
Reindeer Marshmellow Pops
By Peggie
Insert a lollipop stick into the side of each large marshmallow
- 8 Large Marshmallows
- 8- 6 ” Make’n Mold Lollipop Sticks (5005)
- Make’n Mold Microwavable Dipping Tray (5700)
- Make’n Mold Milk Chocolate Flavored Candy Wafers (6130)
- Make’n Mold Red Vanilla Flavored Candy Wafers (6190)
- 16 Tiny Twist Pretzel Knots
- 16 Candy Eyes
- Wax paper lined cookie sheet
- Make’n Mold Decorators Bottles (5106)
Cookies and Cream Cheesecake Cupcakes
By Peggie
Preheat the oven to 275°F
- 21 21 15 6 cookies, 15 left whole, 6 coarsely chopped
- 1 1 8-ounce pound (2 8-ounce packages) cream cheese, at room temperature
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 teaspoon vanilla extract
- 2 2 2 large eggs, at room temperature
- 1/2 1/2 1/2 cup sour cream
- 1/8 1/8 1/8 teaspoon fine salt
Donair Meat
By Peggie
*Try to get your butcher to run the meat through the grinder a few times
- • 3 pounds lean hamburger (triple ground*)
- • 3/4 cup bread crumbs
- • 2 tsp pepper
- • 1-2 tsp cayenne red pepper (depending on your taste)
- • 1 1/2 tsp oregano
- • 3 tsp paprika
- • 2 tsp onion powder
- • 1 tsp garlic powder
- • 1/2 tsp salt
One Pan Teriyaki Chicken and Noodles
By Peggie
This easy, One Pan Teriyaki Chicken and Noodles is better than any takeout! It's healthier and loaded with veggies,
- 2 tablespoons canola oil
- 2-3 chicken breasts, cut into 1" pieces
- salt and pepper
- 1 cup matchstick cut carrots
- 1 cup snap peas
- 1 bell pepper, sliced
- 1 //2 cup soy sauce
- 2 1/2 cups chicken broth
- 1 box Barilla Pronto Half-Cut Spaghetti
- 1/4 cup honey
- 2 teaspoons garlic (about 4 cloves)
- 1 teaspoon fresh ginger
- 1 tablespoon white vinegar
- 2-3 green onions, sliced
Lasagna Stuffed Portobello Mushrooms (Make Ahead, Freezer)
By Peggie
Heat oven to 400°F. Line a baking sheet with parchment or use a 9 x 13 baking dish to catch the mushroom juices
- 4 large portobello mushrooms
- 1-2 tablespoons olive oil
- 1 cup marinara sauce
- 1 1/2 cups light ricotta
- 1/4 teaspoon salt
- 1 egg
- 1 1/2 cup chopped spinach
- 1/2 cup basil chopped
- 1 cup shredded mozzarella