Peggie's profile page
Recipes
PEANUT BUTTER TURTLE THUMBPRINT COOKIES
By Peggie
These Peanut Butter Turtle Thumbprint Cookies are a new twist on a classic Christmas cookie -- with a peanut butter
- 1 cup peanut butter
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, lightly packed
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour (fluffed, scooped and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Filling
- 15 chewy caramel candies, unwrapped (about 115 grams)
- 3 tablespoons milk
- 1/2 cup chocolate, chopped (about 75 grams)
- 1/4 cup finely chopped peanuts
Cheese Ball (Christmas Pinecone)
By Peggie
MIX cream cheese spread and dressing until well blended
- 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
- 1/4 cup Miracle Whip Calorie-Wise Dressing
- 4 slices bacon, cooked, finely chopped
- 3 Claussen Dill Pickles, finely chopped
- 1/8 tsp. pepper
- 1/8 tsp. garlic powder
- 1/2 cup sliced almonds, toasted
- Serving Suggestion: Serve with Christie Vegetable Thins Crackers and Christie Bacon Dippers Crackers.
- Substitute: Substitute 1/3 cup Oscar Mayer Real Bacon Bits for the chopped cooked bacon slices.
- Make Ahead: Prepare as directed except do not add nuts. Refrigerate up to 12 hours. Decorate with nuts just before serving.
Peanut Butter Chocolate Mousse
By Peggie
Preheat oven to 350°F degrees
- Oreo Crust
- 20 Oreos with filling
- 1/4 cup butter, melted
- Chocolate Mousse
- 1 pound semi-sweet chocolate, broken into pieces (or your favorite chocolate combo)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream, divided
- 1 tablespoon sugar
- 2 whole pasteurized eggs
- 4 pasteurized egg whites
- Peanut Butter Whipped Cream
- 1 1/2 cups heavy cream
- 1/2 cup smooth peanut butter
- 3 tablespoons Powdered sugar
- 1 teaspoon vanilla extract
- Garnish
- 3 oz. semi-sweet Baker’s chocolate, chopped
- 1/2 teaspoon Vegetable oil
- 2-3 crushed oreos
- Raspberries/strawberries etc. (optional but highly recommended)
- Order Ingredients
SWEET & SPICY ASIAN BROWN RICE AND PINEAPPLE BOWL
By Peggie
Make the rice according to the directions on the package
- For the sauce:
- 15 15 15 min
- 15 15 15 min
- 15 15 15 min
- Prep Time
- Prep Time
- Prep Time
- 20 20 20 min
- 20 20 20 min
- 20 20 20 min
- Cook Time
- Cook Time
- Cook Time
- 35 35 35 min
- 35 35 35 min
- 35 35 35 min
- Total Time Save RecipeSave Recipe Print Recipe
- Total Time Save RecipeSave Recipe Print Recipe
- Total Time Save RecipeSave Recipe Print Recipe
- My Recipes My Lists My Calendar
- My Recipes My Lists My Calendar
- My Recipes My Lists My Calendar
- Ingredients
- Ingredients
- Ingredients
- 5 5 5 tablespoons of teriyaki sauce
- 5 5 5 tablespoons of teriyaki sauce
- 5 5 5 tablespoons of teriyaki sauce
- 1 15 1 15 to 15 ounce block of tofu – pressed to remove excess water and cut in half lengthwise
- 1 15 1 15 to 15 ounce block of tofu – pressed to remove excess water and cut in half lengthwise
- 1 15 1 15 to 15 ounce block of tofu – pressed to remove excess water and cut in half lengthwise
- 4 4 4 cups of cooked brown rice – follow directions on package
- 4 4 4 cups of cooked brown rice – follow directions on package
- 4 4 4 cups of cooked brown rice – follow directions on package
- 1 20 1 20 1 20 ounce can of pineapple chunks packed in pineapple juice – reserve the juice for a marinade
- 1 20 1 20 1 20 ounce can of pineapple chunks packed in pineapple juice – reserve the juice for a marinade
- 1 20 1 20 1 20 ounce can of pineapple chunks packed in pineapple juice – reserve the juice for a marinade
- 1 1 head 1 small head of broccoli – remove stem and break into florets
- 1 1 head 1 small head of broccoli – remove stem and break into florets
- 1 1 head 1 small head of broccoli – remove stem and break into florets
- 1 1 1 head of bok choy – coarsely chopped
- 1 1 1 head of bok choy – coarsely chopped
- 1 1 1 head of bok choy – coarsely chopped
- 1 1 1 yellow bell pepper – seeded and coarsely chopped
- 1 1 1 yellow bell pepper – seeded and coarsely chopped
- 1 1 1 yellow bell pepper – seeded and coarsely chopped
- 1 2 1 2 1 or 2 green onions – chopped
- 1 2 1 2 1 or 2 green onions – chopped
- 1 2 1 2 1 or 2 green onions – chopped
- For the sauce:
- For the sauce:
- 1 1/4 1 orange – approximately 1/4 cup
- 1 1/4 1 orange – approximately 1/4 cup
- 1 1/4 1 orange – approximately 1/4 cup
- 1 1 1 teaspoon of teriyaki sauce
- 1 1 1 teaspoon of teriyaki sauce
- 1 1 1 teaspoon of teriyaki sauce
- 1 1 1 clove of garlic – minced
- 1 1 1 clove of garlic – minced
- 1 1 1 clove of garlic – minced
- 1 13 1 13 1 13 ounce can of light coconut milk
- 1 13 1 13 1 13 ounce can of light coconut milk
- 1 13 1 13 1 13 ounce can of light coconut milk
- 1 1 1 tablespoon of sriracha – NOTE: Start with a teaspoon and add and taste as you go if you don’t like spicy food.
- 1 1 1 tablespoon of sriracha – NOTE: Start with a teaspoon and add and taste as you go if you don’t like spicy food.
- 1 1 1 tablespoon of sriracha – NOTE: Start with a teaspoon and add and taste as you go if you don’t like spicy food.
- 2 2 2 tablespoons of reduced sodium soy sauce
- 2 2 2 tablespoons of reduced sodium soy sauce
- 2 2 2 tablespoons of reduced sodium soy sauce
- 2 2 5 teaspoons of Chinese 5 Spice
- 2 2 5 teaspoons of Chinese 5 Spice
- 2 2 5 teaspoons of Chinese 5 Spice
- 3 3 3 tablespoons of pineapple orange juice
- 3 3 3 tablespoons of pineapple orange juice
- 3 3 3 tablespoons of pineapple orange juice
Baked Buffalo Chicken Nuggets
By Peggie
Preheat oven to 400 degrees
- 2 to 3 boneless, skinless chicken breasts
- 1 cup plain bread crumbs
- 1/2 cup parmesan cheese, freshly grated
- 1/2 tsp salt
- 3 tablespoons Italian seasoning
- 1/2 cup Frank's Buffalo Hot Sauce
- 1/2 cup butter, melted
Cedar Planked Brie
By Peggie
Soak the cedar plank in cold water for a minimum of 1 hour
- Cedar plank, soaked in water for 1 hour
- 2 small wheels of Brie cheese (5-6 oz)
- brown sugar
- 1/4 cup white wine
- 2/3 cup strawberry jam
- raspberries
- blackberries
- thyme leaves
- almonds
- baguette
Pumpkin Cupcakes with Frosting
By Peggie
Preheat oven to 350 degrees F
- For Frosting:
- 1 Betty Crocker Goldnen Vanilla Super Moist Cake Mix
- 2 tsp pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- 1 cup water
- 8 oz light cream cheese
- 1/2 cup pureed pumpkin
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
Coconut Chocolate Truffles
By Peggie
Move over Almond Joy!! These Coconut Chocolate Truffles are an amazing bite of Deliciousness and super easy to mak
- 3 cups Sweetened Coconut Flakes
- 1/2 cup Powdered Sugar
- 1/2 cup Sweetened Condensed Milk
- 1/4 cup Coconut Oil
- 2 cups Milk Chocolate Chips…. melted for dipping ;)
Piña Colada in a Pineapple
By Peggie
Using a pineapple corer, core the pineapple and slice the pineapple into chunks
- 1 pineapple
- 1 cup coconut cream
- 1/4 cup coconut milk
- 1 cup white rum
- 3 cups ice
- Juice of 1 lime
- Special Equipment
- Pineapple corer
Old Oatmeal Biscuits
By Peggie
Prepare date topping - in an average pan, mix dates, cold water, Brown, orange juice, lemon juice
- Dates:
- 1 Pound (454 GR) of minced dates
- 1 Cup (250 ml) cold water
- 4 Tbsp (60 ml) of brown
- 4 Tbsp (60 ml) of orange juice
- 2 C. Tea (10 ml) of lemon juice
- Biscuits:
- 1 Cup (250 ml) of butter, ambient temperature
- 1 Cup (250 ml) of brown
- 2 Cups (500 ml) of oats
- 2 Cups (500 ml) of flour
- 1 C. Tea (5 ML) of baking soda
- Pinch of salt
- 1/4 cup (60 ml) boiling water
- 1 C. Tea (5 ML) of vanilla