Peggie's profile page
Recipes
Smoothie - mango pineapple berries coconut
By Peggie
Mix all ingredients until smooth
- 1/2 c. pineapple, fresh or dehydrated
- 1/2 c. mango, fresh or dehydrated
- 1/2 c. mixed berries, fresh or frozen
- 1/4 c. of young thai coconut flesh
- 2 c. filtered water or coconut water (or to desired taste)
CRISPY FRIED DILL PICKLES15
By Peggie
Preheat oil to 360-370 degrees
- Sandwich sliced dill pickles (about 12 slices)
- 1-2 cups Panko Breadcrumbs
- Oil for frying
- Batter
- 1 cup all purpose flour
- 1 cup milk
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon dill (optional)
Slow Cooker Chocolate Lava Cake
By Peggie
For a dessert that's restaurant-good and slow-cooker easy, try this home-cooked take on lava cake
- Cake
- 1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
- 1 1/4 cups milk
- 1/2 cup vegetable oil
- 3 eggs
- Topping
- 1 box (4-serving size) instant chocolate pudding and pie filling mix
- 2 cups milk
- 1 bag (12 oz) milk chocolate chips (2 cups)
Brown-sugar-baked bacon
By Peggie
Once you cook bacon in oven, you’ll never go back to the frying pan! Our baked bacon recipe comes with a dusting ...
- 2 375-g pkgs thick-cut bacon, about 16 slices
- 2/3 cup brown sugar
Clean Ranch Dressing
By Peggie
Combine all ingredients and enjoy!
- 1 cup plain greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp parsley
- 1/2 tsp dill
BACON WRAPPED SHRIMP WITH TABASCO® PEACH GLAZE
By Peggie
Preheat your grill to medium high heat (about 450 degrees F) In a medium bowl, combine all ingredients for the T...
- 1 pound raw jumbo shrimp peeled and veins removed
- ½ pound bacon strips cut in half
- Fresh cracked black pepper
- For the Tabasco® Peach Glaze
- 2 cups peach preserves
- 2 tablespoons soy sauce
- 1 tablespoon TABASCO® Brand Pepper Sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic minced
- Salt and pepper to taste
Slow Cooker Hawaiian Meatballs Recipe
By Peggie
Place meatballs in crock pot and top with green pepper and drained pineapple chunks
- 32 oz. package of precooked, frozen meatballs (you could make your own with 1 pound ground beef, 1 egg, 1/4 cup dry bread crumbs and 1 onion diced)
- 13.5 oz can of unsweetened pineapple chunks (put juice aside)
- 1 large green pepper, diced
- 1 cup of brown sugar
- 3 Tbl. cornstarch
- 2/3 cup of white vinegar
- 2 Tbl. Soy sauce
Shrimp & Grits (with tomato jus)
By Peggie
Heat the olive oil in a 4 quart saucepan over medium heat
- Tomato Jus:
- 2 tbsp. olive oil
- 2 cups smoked sausage, diced
- 2 1/2 lbs large (21/25 count) shrimp, peeled and deveined
- 1 tbsp garlic, minced
- 5 cups tomato jus (see recipe)
- kosher salt and freshly ground white pepper
- 3 tbsp cold unsalted butter
- Grits (see recipe)
- 2 tomatoes, seeded and diced
- 1 bunch green onion, thinly sliced
- 1/4 cup olive oil
- 1 cup sliced onion
- 2 springs fresh thyme, leaves only
- 2 sprigs fresh rosemary, leaves only
- 2 cloves garlic, minced
- 1/2 cup red wine
- 3/4 cup red wine vinegar
- 8 cups chopped fresh tomatoes
- kosher salt & freshly ground white pepper
- Directions:
- In a 4 quart saucepan over medium heat add olive oil, onion, herbs and garlic. Cook for 5 minutes.
- Add the wine, vinegar and tomatoes and stew.
- Simmer for 1 hour over medium heat. Remove from heat and puree the mix in a blender, then strain through a fine mesh strainer.
- Season with salt and pepper to taste.
- Grits:
- 5 cups chicken stock
- 1 cup heavy cream
- 1/4 lb unsalted butter
- 1 tsp minced garlic
- 2 cups grits
- kosher salt & freshly ground white pepper
- Directions
- In a 2 quart heavy bottomed saucepan bring the chicken stock, heavy cream, butter and garlic to a boil.
- When mixture boils, whisk in the grits and reduce the heat to low.
- Cook for 1 hour, stirring frequently.
- Season with salt and pepper to taste.
Peachy on the beach
By Peggie
Fill a glass with ice cubes
- 3 oz. cranberry juice
- 1 oz. orange juice
- 1.5 oz. peach schnapps
- peach slices
Zucchini Cheesy Bread
By Peggie
Preheat oven to 425º and line a baking sheet with parchment
- 3 medium zucchini
- 2 large eggs
- 2 cloves garlic, minced
- 1/2 tsp. dried oregano
- 3 c. shredded mozzarella, divided
- 1/2 c. freshly grated Parmesan
- 1/4 c. cornstarch
- kosher salt
- Freshly ground black pepper
- pinch of crushed red pepper flakes
- 2 tsp. Freshly Chopped Parsley
- Marinara, for dipping