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Recipes
No Bake Chocolate Oat Bars
By Peggie
Grease a 9×9 inch square pan
- 1 cup butter
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 cups quick cooking oats
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
Baked Honey Sesame Chicken
By Peggie
Preheat oven to 325 degrees
- Sauce:
- 4 chicken breasts
- 1 cup cornstarch
- 3 eggs
- salt and pepper
- 1/4 cup canola oil
- 3/4 cup honey
- 3/4 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup rice wine vinegar
- 1 t sesame oil
- 1 t minced garlic
- 1 T cornstarch
- additional sesame seeds for garnish
Salmon Patties & Sauce
By Peggie
Cycle 1
- Ingredients for Salmon:
- 14 1/2 oz can salmon (remove bones and skin)
- 2 slightly beaten eggs or 3 eggs whites
- 1/2 cup grated low fat parmesan cheese
- 1/2 cup finely chopped onions
- 1/2 cup chopped green pepper
- 1 tbsp dill
- a dash salt & pepper
- Ingredients for Sauce:
- 1/2 cup fat free mayo
- 1/4 cup water
- 1/4 cup fat free milk
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/3 teaspoon curry powder
Cucumber, Tomato, and Avocado Salad
By Peggie
Place sliced cucumber, tomatoes, avocados, onion and cilantro in a large salad bowl
- 1 English cucumber
- 4 Roma tomatoes
- 3 ripe avocados
- 1/2 red onion
- 1/4 cup cilantro
- Juice of 1 lemon
- Salt and black pepper to taste
- 2 Tbsp. extra virgin olive oil
BBQ Chickpea & Cauliflower Flatbreads with Avocado Mash
By Peggie
On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven f...
- 12 oz. small cauliflower florets
- 1 tbsp. extra-virgin olive oil
- salt
- BBQ Chickpea "Nuts" (separate recipe)
- 2 ripe avocados
- 2 tbsp. lemon juice
- 4 flatbreads or pocketless pitas, toasted
- 2 tbsp. roasted salted pepitas
- Hot sauce, for serving
Hubba Hubba Cotton Candy Shots
By Peggie
Mix liquids, top with a piece of cotton candy
- BLUE
- Vodka
- Blue Curacao
- Blue Sourpuss
- Blue Cotton Candy
- PINK
- Grenadine
- TequilaRose
- Cotton Candy Vodka
- Pink Cotton Candy
BACON RANCH CHEESE BALL
By Peggie
Place cream cheese in a medium sized mixing bowl
- (2) 8 oz packages of cream cheese, room temp
- 1/2 cup shredded cheddar
- 1 cup bacon crumbles, divided
- 1/4 cup diced green onion
- 1 package of Hidden Valley Ranch dip mix (if you are sensitive to salt you might want to try about 2/3 of the package or using 1.5 packages and doubling this recipe)
CHOCOLATE AVOCADO CAKE WITH CHOCOLATE AVOCADO BUTTERCREAM FROSTING
By Peggie
CHOCOLATE AVOCADO CAKE AND CHOCOLATE AVOCADO BUTTERCREAM – DELICIOUS, MOIST AND RICH – A HEALTHIER DESSERT THAT...
- For the cake:
- 3 3 3 cup all-purpose flour
- 6 6 6 tablespoon unsweetened cocoa powder
- 2 2 2 teaspoon baking powder
- 2 2 2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 cup vegetable oil
- 1 1 1 ripe avocado, mashed until very smooth
- 2 2 1 1 water (or 1 cup water & 1 cup almond milk)
- 2 2 2 tablespoon white vinegar
- 2 2 2 teaspoon vanilla extract
- 2 2 2 cup granulated sugar
- For the frosting:
- 2 2 2 large ripe avocados, peeled and pitted
- 2 2 2 cups powdered sugar
- 4 4 4 Tbsp. cocoa powder
- to drops of almond milk to get desired consistency
MONTEREY CHICKEN
By Peggie
Preheat oven to 400 degrees
- 4 boneless, skinless chicken breasts
- 1/4 c. bar-b-que sauce ( I use Bull's Eye)
- 1/4 c. real bacon bits
- 1 c. colby and jack cheese, shredded
- 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
- sliced green onions
- pepper
Loaded Scalloped Potatoes
By Peggie
Preheat oven to 400 degrees F
- 6 slices bacon, chopped into 1" pieces
- 3 tbsp. unsalted butter
- 3 garlic cloves, minced
- 3 tbsp. all-purpose flour
- 2 c. heavy cream
- 1 c. chicken broth
- 2 lb. russet potatoes (about 4-6 depending on size), rinse and scrubbed clean
- 2 c. shredded Cheddar cheese
- 1/4 c. finely chopped chives
- kosher salt
- Freshly ground black pepper