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Recipes
Broccoli Salad
By Peggie
Begin by preparing bacon. Once that is done cut broccoli into very small pieces
- Dressing:
- 3 heads broccoli
- 1 lb bacon, cooked and broken into small pieces
- 1/2 cup sunflower seeds
- 1/2 cup raisins
- 1 cup mayonnaise
- 1/2 cup sugar
- 1 tbsp vinegar
Zucchini Enchiladas
By Peggie
The bold truth: You won't even miss tortillas
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- kosher salt
- 2 cloves garlic, minced
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 3 c. Shredded chicken
- 1 1/3 c. red enchilada sauce, divided
- 4 large zucchini, halved lengthwise
- 1 c. Shredded Monterey Jack
- 1 c. shredded Cheddar
- Sour cream, for drizzling
- Fresh cilantro, for garnish
PEANUT BUTTER CUP CRACK BROWNIES
By Peggie
Bake brownies according to package directions in a 9x9 pan lined with foil
- 1 box brownie mix (not family sized), prepared according to package directions in a 9x9 pan
- 1/2 cup chopped salted or honey roasted peanuts
- 12 peanut butter cups, chopped
- 2 cups semi-sweet chocolate chips
- 1 Tbsp butter
- 1 heaping cup creamy peanut butter (or 1 1/4 cups)
- 1 3/4 cups crispy rice cereal
- 1 tsp vanilla
- 1/2 tsp - 1 tsp kosher salt
Hot Lobster Sandwich
By Peggie
Sauté lobster in butter for one minute, stir in vinegar, stir in cream
- 2 cups fresh or frozen lobster
- 1/4 c butter
- 2 tsp white vinegar
- 2 cups light cream
Cheesy Bacon Oven Chips with Chipotle Ranch Sauce
By Peggie
The dipping sauce really takes things to the next level
- 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds*
- cooking spray
- 3/4 C. shredded colby jack or cheddar cheese
- salt & pepper to taste
- 2 T. crumbled bacon (about 2 slices) - I used real bacon bits
- chopped parsley or chives, for garnish (optional)
- Chipotle Ranch Dipping Sauce
- 1 T. ranch dressing
- 3 T. sour cream
- 1/4 t. chipotle chili powder
- 1/8 t. cayenne (adjust more or less depending on how spicy you want).
- 1/8 t. salt
- 1/8 t. garlic powder
- Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.
Healthier Carrot Cake Cupcakes
By Peggie
Preheat oven to 350°F/175°C
- Frosting:
- 3 eggs
- 1/2 cup Greek yogurt
- 1/2 cup maple syrup
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 carrots, shredded
- 1 1/2 cups whole wheat flour
- 1 3/4 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 8 ounces light cream cheese, softened
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Christmas Cranberry Pound Cake
By Peggie
Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F an...
- For Frosting:
- 187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons flour but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )
- 1/2 teaspoons baking powder
- Pinch of salt
- 1 cup cranberries (fresh or thawed)
- 5 oz. white chocolate chunk
- 1/2 cup unsalted butter ( room temperature)
- 300 grams sugar ( 11/2 cups)
- 1/2 cup heavy cream
- 1/2 cup mascarpone cheese
- 3 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons browned butter
- 1/4 cup butter(softened)
- 4 oz.cream cheese
- 1 1/2 cup powdered sugar (or more to make it thick enough to spread on top of the cake)
- 1 teaspoon vanilla extract
- For Garnish:
- handful dried cranberries
- 1 tablespoon vegetable oil
- 1/2 cup white chocolate chips
Mexican Chopped Salad with Avocado Dressing - Vegan
By Peggie
Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing
- For the vegan Mexican chopped salad:
- 2 teaspoons olive oil
- 1 ear corn husks and silk removed
- 2 bell peppers red and green
- 4 medium-sized tomatoes red and yellow
- 1/2 red onion
- 2 scallions
- 1 avocado
- 170 grams or 1 cup pre-boiled or canned black beans
- For the avocado dressing:
- 1 avocado
- 80 ml or 1/2 cup water (more to adjust the consistency)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon cumin
- salt and freshly ground black pepper to taste
Knock-You-Naked Bars
By Peggie
Preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan
- Bars:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
- Caramel-Peanut Butter Sauce:
- 1/2 cup Evaporated Milk
- 60 whole caramels, Unwrapped
- 1/2 cup peanut butter, melted
- ? cup Semi-Sweet Chocolate Chips
Thai Chicken Noodle Soup
By Peggie
Skip the takeout! This Thai Chicken Noodle Soup is easy to make at home with ingredients you can find in your local...
- For garnish:
- 2 large cloves of garlic, chopped
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons ginger paste or fresh ginger
- 1 tablespoon lemongrass paste
- 2 tablespoons red curry paste
- 1 tablespoon cilantro paste
- 1 tablespoon red chili paste (can also used 2 red chilies, chopped)
- 2 tablespoons coconut oil
- 1 lime, zested and juiced
- 1 tablespoon fish sauce
- 4 cups chicken stock
- 1 can (13.5 fl oz) coconut milk
- 2 cups shredded chicken
- 7 oz rice noodles
- 1 bunch of cilantro, leaves chopped
- 4-5 green onions, thinly sliced, both white and green parts
- 1 green chili, sliced, seeds removed
- 1 red chili, sliced, seeds removed
- To serve:
- roughly chopped coriander, sliced red chili, sliced green onion