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Recipes
OATMEAL CRANBERRY CHEESECAKE BARS
By Peggie
Preheat oven to 350 degrees
- 2 cups all-purpose flour
- 1 1/4 cups quick-cooking oatmeal
- 3/4 cups packed brown sugar
- 1 cup (2 sticks) butter, softened to room temperature
- 12 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 16-ounce can whole berry cranberry sauce
- 2 teaspoons cornstarch
Strawberry Rhubarb Jam in 1 Minute
By Peggie
*No white sugar added
- 2 cups of strawberries, cleaned and sliced
- 3/4 cup of fresh rhubarb, chopped
- 4 Tablespoons of pure maple syrup ( you may like it sweeter pending on your taste)
- 4 Tablespoons of chia seeds ( you can find chia seeds in your local health food store)
- 3 Tablespoons of FRESH lemon juice or lime juice ( must be fresh)
Honey Nut Cookie Bars
By Peggie
Honey Nut Cookie Bars - a super easy and versatile recipe that can use whatever nuts you like to combine with chewy...
- For the bottom layer
- 1 cup butter
- 2/3 cup lightly packed brown sugar
- 2 2/3 cups flour
- For the top layer
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/3 cup honey
- 2 tbsp whipping cream
- 1 cup roughly chopped almonds
- 1 cup roughly chopped pecans
- 1/2 cup melted chocolate chips optional
Smoothie - I am in great shape
By Peggie
Puree all ingredients in blender
- 3 beets
- 3 apples
- 2 carrots
- 1/2 lemon
- 1/2 inch peeled ginger root
- 1/2 inch peeled turmeric
Affair
By Peggie
Mix all ingredients in a shaker
- 2 oz strawberry schnapps
- 2 oz cranberry juice
- 2 oz orange juice
- 1 oz club soda
CRISPY ROASTED PARMESAN POTATOES
By Peggie
Preheat oven to 200C/400F
- Parmesan Mixture:
- 1.5 lb baby potatoes , halved (about 3.5cm / 1.75", 20 - 24 potatoes)
- 2 tbsp olive oil , plus more for drizzling
- 1/2 cup grated parmesan , the sand-like type
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/2 tsp black pepper
- Dipping Sauce (Optional):
- 3/4 cup sour cream, or sub with plain yoghurt , or a combination of both
- 1/4 cup finely chopped green onions/scallions , plus more for garnish (or chives)
Giant Chocolate Soufflé
By Peggie
Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack
- 2 tablespoons unsalted butter, softened, for greasing
- ¾ cup granulated sugar, divided (150 g)
- 2 ½ cups whole milk (600 mL)
- 12 oz semisweet chocolate, chopped (340 g)
- 6 large eggs, separated
- ¼ cup all-purpose flour (30 g)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- powdered sugar, for topping
- whipped cream, for topping
- SPECIAL EQUIPMENT
- 1 ½ qt ramekins (1 ½ L)
Slow Cooker Chili
By Peggie
Place the beef in a skillet over medium heat, and cook until evenly brown
- 1 pound ground beef
- 3/4 cup diced onion
- 3/4 cup diced celery
- 3/4 cup diced green bell pepper
- 2 cloves garlic, minced
- 2 (10.75 ounce) cans tomato puree
- 1 (15 ounce) can kidney beans with liquid
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans with liquid
- 1/2 tablespoon chili powder
- 1/2 teaspoon dried parsley
- 1 teaspoon salt
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon hot pepper sauce
Spaghetti Squash Bake - Cheesy Veggie
By Peggie
This hot and cheesy pasta dish is actually made with spaghetti squash and other delectable veggies! It is so good t
- 1 whole spaghetti squash
- 2 tbsp olive oil
- 1 red peper, diced
- 1 zucchini, diced
- 1 carrot, shredded
- 2 cloves of garlic, minced
- 1 tomato, diced
- 16 oz tomato sauce
- 4 oz (1/2 cup) shredded mozzarella cheese
- 1/4 cup shredded Parmesan
VEGAN RICE KRISPIE TREATS
By Peggie
Fabulously crispy vegan rice krispie treats made with vegan marshmallows! Perfectly sweet and simple 4-ingredient r...
- 1/4 cup (56g) Vegan Butter
- 10.5oz (300g) Vegan Marshmallows
- 1/2 tsp Vanilla Extract
- 6 cups (210g) Rice Krispies*