Peggie's profile page
Recipes
Amish Cinnamon Bread
By Peggie
Cream together butter, 2 cups of sugar, and eggs
- Batter:
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
- 4 cups flour
- 2 teaspoons baking soda
- Cinnamon/sugar mixture:
- 2/3 cups sugar
- 2 teaspoons cinnamon
VEGAN KEY LIME PIE
By Peggie
Creamy dreamy vegan key lime pie! This deliciously lime flavored pie has a perfect mousse texture and is wonderfull...
- For the Crust:
- 10.5oz (300g) Vegan Digestive Biscuits or Vegan Graham Crackers*
- 1/2 cup (112g) Vegan Butter (Melted)
- For the Filling:
- 1 and 1/2 cups (360ml) Vegan Condensed Milk*
- 1/2 cup (120ml) Key Lime Juice (freshly squeezed)*
- 1/2 tsp Lime Extract*
- 2 Tbsp Lime Zest
- 2 14oz (400ml) Cans Coconut Cream (Chilled Overnight)
- 1/4 – 1/2 tsp Xantham Gum (if needed)
- For Decorating:
- Lime Zest
Rhubarb Upside-Down Cake
By Peggie
Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper
- 2 ½ sticks unsalted butter, at room temperature, more to grease pans
- 1 ½ pounds rhubarb, rinsed and sliced into 1/2-inch cubes about 4 cups
- 2 teaspoons cornstarch
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 2 cups cake flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon fine sea salt
- Zest of 1 lemon, grated
- 1 teaspoon vanilla extract
- 4 large eggs
- ⅓ cup sour cream
- 2 teaspoons lemon juice
Herb Ranch Dressing
By Peggie
Add the ingredients into a mason jar
- 1 cup Greek yogurt
- 1/3 cup mayonnaise
- 2 tablespoons dill, minced
- 1 tablespoon thyme, minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons parsley, minced
- 3 tablespoons lemon juice
- Salt, to taste
- Fresh-ground black pepper, to taste
- 1/4 cup milk
Asian Glazed Chicken - C1
By Peggie
Pour over chicken and bring to a boil
- Brown in a pan sprayed with olive oil non stick spray:
- 3 boneless skinless chicken breasts
- Mix together the following:
- 1 cup water
- 1 Tbsp hot sauce (I used Franks)
- 1/2 cup reduced sodium soy sauce
- 1/2 cup balsamic vinegar
- 3 tsp agave
- 3 cloves garlic (I used minced)
- 1 tsp ginger (I used purée from the jar)
Sweet Potato Shepherd’s Pie
By Peggie
Directions: Preheat oven to 400 degrees
- 1 large sweet potato, rinsed, scrubbed, and patted dry
- 1/2 pound ground beef (the leaner the better)
- 1/4 cup onion, chopped
- 1/2 cup tomato sauce
- 1 (8.75-ounce) can whole kernel corn, drained
- dash each of ground allspice, nutmeg, and cinnamon
- 1 tablespoon milk
- 1 tablespoon butter
- salt and pepper to taste
TOMATO SPINACH CHICKEN SPAGHETTI
By Peggie
One bite of this Tomato Spinach Chicken Spaghetti and you will never buy jarred tomato sauce ever again
- 1/2 pound spaghetti
- 1/4 cup julienned sun-dried tomatoes
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/2 pound boneless skinless chicken thighs, cut into 1-inch cubes
- 4 roma tomatoes seeded and chopped
- 1/4 cup fresh basil leaves julienned
- 6 garlic cloves minced
- 8 ounces fresh spinach leaves
Samoas Bars
By Peggie
Make cookie base. Preheat oven to 350F
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1/4 tsp salt
- 3 cups shredded coconut
- 12-oz chewy caramels
- 1/4 teaspoon salt
- 3 tablespoons milk
- 20 oz. chocolate chips
No Bake Chocolate Peanut Butter Cookies
By Peggie
In a medium to large size sauce pan, heat butter, milk, sugar and cocoa over medium heat, blending well and stirrin...
- 1/2 cup butter (1 stick, salted - real butter, do not substitute)
- 1/2 cup milk (skim, 1%, 2% or whole)
- 2 cups sugar
- 1/2 cup cocoa (I use Hershey's Natural Unsweetened Cocoa)
- 1 teaspoon pure vanilla extract
- 1/2 cup creamy peanut butter
- 3 cups Quick Oats (quick-cooking oatmeal) or Old-Fashioned Oats
Curried Ground Beef & Rice
By Peggie
Quick and easy one-pot dish
- 1 lb lean ground beef
- 1 1/2 large onions, chopped
- 3 garlic cloves, minced
- 3 tbsp finely chopped ginger
- 2 tbsp chopped fresh coriander (optional)
- 3 tbsp curry powder
- 1 cup frozen peas
- 2 medium tomatoes, chopped
- 1/4 cup oil
- 2 cups basmati rice
- 3 1/2 cups hot water
- 2 tsp salt, or to taste