Peggie's profile page
Recipes
Chocolate Cake - Copycat Cracker Barrel Coke Cake
By Peggie
Grease and flour a 13×9 cake pan
- Cake:
- 1/2 cup Butter
- 1/2 cup Vegetable Oil
- 1 cup Coca-Cola
- 2 cup Sugar
- 2 cup Flour
- 2 Eggs
- 3/4 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/2 cup Buttermilk (or 1/2 cup Milk and 1 tsp Lemon Juice)
- 2 tsp Vanilla
- Frosting:
- 3 cups powdered sugar
- 1/2 cup Butter
- 1/4 cup Coca-Cola
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 cup Chocolate Syrup
- 1 tsp Vanilla
Ratatouille (Easy Fall)
By Peggie
Cut vegetables into bite size chunks
- 1 medium eggplant
- 1 onion
- 1 red pepper
- 1 zucchini
Applebee’s Baby Back Ribs
By Peggie
Place the ribs in a large pot and fill the pot with enough water to cover the ribs
- 3 - 1 lb racks pork baby back ribs, cut in half
- 1 cup ketchup
- 3/4 cup apple cider vinegar
- 3 tbsp dark brown sugar
- 3 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 1/2 tsp salt
Chipotle Lime Salmon
By Peggie
A quick, easy and tasty salmon fillet in a smokey chipotle lime sauce! Great topped with Avocado Salsa (separate re
- 2 tablespoons oil
- 1 lime, juice and zest
- 1 chipotle chili in adobo (or to taste)
- 2 teaspoons adobo sauce
- 1/2 teaspoon cumin
- 1 clove garlic, grated
- salt and pepper to taste
- 2 pound salmon fillet
Cauliflower Baked Ziti
By Peggie
Preheat oven to 375°. In a large saucepan over medium heat, heat oil
- 1 tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- pinch red pepper flakes
- 1 lb. ground beef
- kosher salt
- Freshly ground black pepper
- 2 tbsp. tomato paste
- 1 tsp. dried oregano
- 1 (28-oz.) can crushed tomatoes
- 2 tbsp. thinly sliced basil, plus more for garnish
- 1 large head of cauliflower, (about 3 cups) cut into florets, blanched, and drained well
- 1 1/2 c. fresh ricotta
- 2 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
Sweet Curry Chicken - C1
By Peggie
Preheat oven to 375 degrees
- 3 lbs of Chicken Breasts or Tenderloins
- 1/2 cup oil
- 4 Tbsp Stevia/Truvia
- 2 Tbsp mustard
- 2 tsp salt
- 3 Tbsp curry powder
Baked Carrot Fries
By Peggie
Cycle 1
- 6 carrots
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 2 tablespoons fresh rosemary, finely chopped
- Pepper, to taste
Pesto Chicken and mozzarella
By Peggie
This crispy baked chicken is literally packed with cheesy, herby deliciousness
- 1 chicken breast fillet
- Salt
- Black pepper
- 1.7 oz pesto
- 1.4 oz mozzarella cheese
- 1.4 oz parmesan
- 1.7 breadcrumbs
- 1 beaten egg
Roasted Beet Kale Salad with Candied Walnuts
By Peggie
Preheat the oven to 425 degrees F
- For the Salad
- 1 1/2 pounds beets, peeled and quartered (or cut into bite sized pieces if you’re using large beets)
- 1 teaspoon extra virgin olive oil
- 1 cup walnut halves
- 3 tablespoons pure maple syrup
- 1/4 teaspoon sea salt
- 1/8 teaspoon fresh cracked pepper
- 4 packed cups of curly kale, washed and torn into bite sized pieces
- Optional: 1/4 cup goat or Boursin cheese (a diced avocado makes a great vegan alternative to creamy cheeses in salads!)
- For the Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoons balsamic vinegar
- 1/2 teaspoon dijon mustard (certified gluten-free if necessary)
- 1 small garlic clove, grated on a microplane or very finely minced
- A pinch of sea salt
- 1/4 cup extra virgin olive oil
CHOCOLATE CHIP ZUCCHINI BREAD
By Peggie
Preheat oven to 350F (180C)
- 1 3/4 cups all purpose flour
- 1/4 cup oats
- 2 tsp baking powder
- 1 tsp baking soda
- 2/3 cup sugar (I did a mix of brown and white)
- 2/3 cup almond milk (or soy milk)
- 1/3 cup oil (or applesauce for oil free version)
- 2 tbsp white or apple cider vinegar
- 1 cup shredded zucchini, packed down
- 1/3 cup chocolate chips