Peggie's profile page
Recipes
Baked Pickles
By Peggie
Preheat oven to 400 degrees
- pickles, sandwich-style, 1 jar
- egg, 1
- dill, a few "sprigs"
- panko crumbs, 1 cup {I used Italian-seasoned}
Mango Kiwi Pineapple Sangria
By Peggie
1. In a pitcher, pour the coconut rum over the mango and kiwi
- 3 small mangos, diced
- 3 kiwis, peeled and sliced
- 1 cup coconut rum
- 750 milliliters white wine
- 2 cups pineapple juice
- 1 cup soda water
Low-Carb Primavera Delight
By Peggie
Spaghetti squash is a great substitute for pasta
- 1 spaghetti squash
- 2 cups chopped fresh broccoli
- 1 small onion diced
- 2 diced garlic cloves
- 1 tablespoon olive oil
Spaghetti squash and mushroom tetrazzini
By Peggie
Looking for ways to sneak more veggies to the dinner table? Spaghetti squash, cleverly disguised as a pasta bake wi...
- 2 14-g pkg dried porcini mushrooms
- 1 cup apple juice
- 3 kg spaghetti squash, about 2
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 227-g pkgs sliced cremini mushrooms
- 1/3 cup all-purpose flour
- 2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2 cups milk
- 2 cups grated part-skim mozzarella
- 3 plum tomatoes, thinly sliced
- 1 cup grated parmesan
Layered Pumpkin Delight
By Peggie
This next dessert is one that EVERY pumpkin lover will enjoy
- NOTE:
- 1 cup Flour
- 1/2 cup Butter (softened)
- 1/2 cup plus 1/4 cup Pecans, chopped
- 8 oz. Cream cheese, softened
- 1 cup Powdered sugar
- 3 cups Whipped topping, divided
- 2 1/2 cups Milk
- 3 sm pkgs. White chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes
- 1 - 15 oz can Pumpkin puree
- 1 tsp. Pumpkin spice
- Some readers have mentioned the crust layer can get a little thin if using a 9×13. If you want more of a crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans).
GREEK-STYLE PORK CHOPS WITH TOMATO-CUCUMBER SALAD
By Peggie
In a wide, shallow dish, whisk together 1/4 cup of the vinegar, 1 tablespoon of the marjoram, 1 teaspoon of the sal...
- 1/4 cup plus 1 tablespoon red wine vinegar
- 2 tablespoons fresh marjoram or oregano, roughly chopped, divided
- 1 1/2 teaspoon fine sea salt, divided
- 1 teaspoon ground black pepper, divided
- 4 cloves garlic, smashed
- 4 (4- to 6-ounce) boneless pork loin chops
- 4 Roma tomatoes, diced
- 1 English cucumber, diced
- 1/4 cup finely chopped fresh chives
CREAMY CASHEW PASTA WITH PEAS & MUSHROOMS
By Peggie
A simple vegan pasta dish made with cashews, for the most luxurious and creamy sauce
- 1 cup water
- 1/2 cup cashews
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1 tbsp oil
- 1 clove garlic
- 1 cup frozen peas
- 1/2 cup chopped mushrooms
- 250 g spaghetti
- black pepper to taste
Peanut Butter Chocolate Edible Cookie Dough
By Peggie
Preheat oven to 350˚F/175˚C
- 2 cups flour
- 1 cup brown sugar
- 1 cup butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/4 cup peanut butter
- 3 peanut butter cups
- 1/4 cup chocolate candies
Avocado Fries
By Peggie
Crunchy on the outside, creamy and nutty inside, these avocado fries are totally over the top
- Canola oil for frying
- 1/4 cup flour
- 1/4 About 1/4 tsp. kosher salt
- 2 large eggs, beaten to blend
- 1 1/4 cups panko (Japanese bread crumbs)
- 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Aunt Doreen’s Currant scones
By Peggie
In a large bowl mix flour, sugar, baking powder & salt
- 2 cups flour
- 1/4 cup sugar
- 4 tsp. baking powder
- 1/2 tsp salt
- 1/4 cup butter or margarine
- 1/2 cup currants
- 1 egg
- 2/3 cup milk