Peggie's profile page
Recipes
Pineapple Express - Tanja's Fav
By Peggie
Shake it all up, pour in a glass & top with 7up
- 1 oz vodka
- 1 oz banana liquor
- 1 oz raspberry sourpuss
- 1 oz pineapple juice
Oatmeal Sesame Sticks
By Peggie
Melt butter in a saucepan
- 3/4 cup butter
- 1 1/2 cup lightly packed brown sugar
- 1 1/2 tsp vanilla
- 2 1/4 cup rolled oats
- 3/4 cup sesame seeds
- 3/4 tsp. baking powder
Avocado and egg on toast with grapefruit
By Peggie
Top 1 slice wholegrain toast with 1 fried or poached egg + ½ sliced avocado
- 1 slice wholegrain bread
- 1 egg
- 1/2 avocado
- 1/2 grapefruit
HOT FUDGE CHOCOLATE PUDDING CAKE
By Peggie
HOT FUDGE CHOCOLATE PUDDING CAKE IS EXTREMELY EASY AND FAST TO MAKE! A RICH CHOCOLATE FUDGE SAUCE FORMS UNDERNEATH
- CAKE:
- 1 cup plain or all-purpose flour
- 1/2 cup white granulated sugar
- 1/4 cup cocoa powder (I like unsweetened cocoa powder. (*See notes)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon pure vanilla extract
- FUDGE SAUCE:
- 1/2 cup white granulated sugar
- 1/2 cup packed light brown sugar
- 3 tablespoons cocoa powder (I like unsweetened cocoa powder. (*See notes)
- 1-1/4 cups boiling water
GREEK TORTELLINI PASTA SALAD
By Peggie
Quick and easy Greek Tortellini Pasta Salad with zesty Greek lemon dressing, fresh veggies, and hearty tortellini p
- 1 pound cheese tortellini pasta (either fresh, or dried - cooked according to package's instructions)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 large cucumber, peeled and chopped
- 1/2 cup canned artichoke hearts, roughly chopped
- 1/2 cup kalamata olives (whole or sliced)
- 1/2 cup crumbled feta cheese (I use reduced fat)
- 1/3 cup packed fresh basil leaves, finely chopped
- Greek Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 3 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 teaspoons sugar
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt, or to taste
- black pepper, to taste
- juice of 1/2 lemon
Chicken Poppers
By Peggie
Slice chicken breasts into bite-sized chunks
- 2 chicken breasts, boneless & skinless
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 cup flour
- 3 eggs, beaten
- Oil, for frying
Gumbo
By Peggie
Dice the onion and bell peppers
- 1 large yellow onion
- 1 each red and green bell pepper
- 1/2 lb (250 g) okra
- 1/2 cup (4 oz/125 ml) canola or vegetable oil
- 6 tbsp all purpose flour
- 3 cloves garlic, minced
- 1 can (14.5 oz/455 g) diced tomatoes, with juice
- 5 cups (40 oz/1.25 L) fish stock or bottled clam juice
- 2 bay leaves
- 2 1/2 tbsp Creole seasoning blend
- Salt and pepper
- 1/2 lb andouille sausage, sliced into 1 inch pieces
- 1 lb large shrimp, shelled and deveined
- 1 cup crabmeat, picked over for shell fragments
- 1 tsp file powder
- 2 tbsp finely chopped fresh parsley
Tomato Gazpacho with Roasted Pepper, Cucumber and Avocado (vitamix)
By Peggie
You can use any combination of tomatoes in this luscious Spanish soup, making it an excellent way to use up less-th...
- 2 red bell peppers
- 5 lb. (2.5 kg) tomatoes, preferably heirloom tomatoes
- 2 small cucumbers, peeled, seeded and coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1⁄4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more for finishing
- 2 tsp. sherry vinegar
- 1 tsp. kosher salt, plus more, to taste
- 1 large avocado, pitted, peeled and chopped
Deviled Eggs Dip with Chives and Paprika
By Peggie
Deviled Eggs Dip with paprika and chives is a great way to use leftover eggs
- Garnish:
- 12 12 12 eggs
- 1/2 1/2 1/2 cup mayonnaise full fat and organic
- 4 4 4 ounces cream cheese full fat
- 2 2 2 tablespoon stone ground mustard
- 1 1 1 tablespoons white wine vinegar
- 1 1 1 tablespoon red hot sauce optional
- 1 1 1 teaspoon chives chopped
- 1/4 1/4 1/4 teaspoon paprika or cayenne pepper
- 1 1 1 teaspoon chives chopped
MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING
By Peggie
Mandarin Pasta Spinach Salad with Teriyaki Dressing – this salad is easy, quick, healthy, and tossed in the most
- dressing:
- 8 8 8 ounces bowtie pasta noodles
- 4 4 4 cups spinach leaves
- 1/2 1/2 1/2 cup craisins
- 1/3 1/3 1/3 cup cashews or Diamond of California Pine Nuts
- 1 4-ounce 1 4-ounce 4-ounce can mandarin oranges, drained
- 1/4 1/4 1/4 cup cilantro leaves, roughly chopped
- 1/3 1/3 1/3 cup teriyaki sauce (the thicker, the better!)
- 1/3 1/3 1/3 cup rice wine vinegar (may sub apple cider vinegar)
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/2 1/2 1/2 teaspoon onion powder (if you have it)
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon black pepper
- 1 1 1 tablespoon sugar
- 1/2 1/2 1/2 cup oil (such as vegetable oil, canola oil, olive oil)