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Recipes
Skillet Fried Chicken
By Peggie
Mix together buttermilk, salt and pepper in a large resealable bag or container
- 2 cups buttermilk
- 2 tsp salt
- 1/2 tsp pepper
- 4 lb chicken, cut into pieces
- 2 cups flour
- 1 tsp cornstarch
- 2 tbsp paprika
- 1 tsp salt
- 1 tsp cayenne
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 1/2 tsp pepper Vegetable oil, for frying
Jalapeño Cheese Crisps
By Peggie
Preheat oven to 375º. Line a large baking sheet with parchment paper
- 1 1 1 c. finely shredded Parmesan
- 1/2 1/2 1/2 c. shredded cheddar (preferably aged)
- 1 1 1 jalapeño, sliced thinly
- 4 4 4 slices bacon, cooked and crumbled
- Freshly ground black pepper
Spinach Dip - Four cheese - Montana's
By Peggie
Preheat over to 400 degrees
- 8 ounces cream cheese
- 3/4 tsp garlic powder (not garlic salt)
- 1/4 cup (scant - not packed at all) freshly grated parmesan cheese
- 1 tbsp (not packed) freshly grated Romano cheese
- 1 tbsp (rounded) very finely chopped sweet red pepper
- 1 green onion (scallion) white or green finely chopped
- 1/2 package frozen chopped spinach, thaw and squeezed dry
- 1/2 cup grated medium cheddar
- pinch of cayenne pepper
Neapolitan Layer Cake
By Peggie
Remove the cakes from the tins and peel off the baking paper
- For the Chocolate Cake Layer:
- For the Chocolate Cake Layer:
- For the Chocolate Cake Layer:
- 188 188g 188g plain flour
- 188 188g 188g plain flour
- 188 188g 188g plain flour
- 150 150g 150g caster sugar
- 150 150g 150g caster sugar
- 150 150g 150g caster sugar
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp salt
- 1 1 1 tsp baking soda
- 1 1 1 tsp baking soda
- 1 1 1 tsp baking soda
- 30 30g 30g unsweetened cocoa powder
- 30 30g 30g unsweetened cocoa powder
- 30 30g 30g unsweetened cocoa powder
- 1 1/2 1 1/2 1/2 tsp vanilla extract
- 1 1/2 1 1/2 1/2 tsp vanilla extract
- 1 1/2 1 1/2 1/2 tsp vanilla extract
- 80 80ml 80ml vegetable oil
- 80 80ml 80ml vegetable oil
- 80 80ml 80ml vegetable oil
- 1 1 1 Tbsp apple cider vinegar
- 1 1 1 Tbsp apple cider vinegar
- 1 1 1 Tbsp apple cider vinegar
- 240 240ml 240ml cold water
- 240 240ml 240ml cold water
- 240 240ml 240ml cold water
- to clean. Leave to fully cool in the tin.
- to clean. Leave to fully cool in the tin.
- to clean. Leave to fully cool in the tin.
- For the vanilla cake layer:
- For the vanilla cake layer:
- For the vanilla cake layer:
- 75 75g 75g vegan butter
- 75 75g 75g vegan butter
- 75 75g 75g vegan butter
- 135 135g 135g white caster sugar
- 135 135g 135g white caster sugar
- 135 135g 135g white caster sugar
- 1 1 1 tsp clear vanilla extract
- 1 1 1 tsp clear vanilla extract
- 1 1 1 tsp clear vanilla extract
- 180 180g 180g plain white flour
- 180 180g 180g plain white flour
- 180 180g 180g plain white flour
- 1 1/2 1 1/2 1/2 tsp baking powder
- 1 1/2 1 1/2 1/2 tsp baking powder
- 1 1/2 1 1/2 1/2 tsp baking powder
- 1/8 1/8 1/8 tsp baking soda
- 1/8 1/8 1/8 tsp baking soda
- 1/8 1/8 1/8 tsp baking soda
- 1/4 1/4 1/8 + 1/8 tsp salt
- 1/4 1/4 1/8 + 1/8 tsp salt
- 1/4 1/4 1/8 + 1/8 tsp salt
- 95 95ml 95ml plain soy yogurt
- 95 95ml 95ml plain soy yogurt
- 95 95ml 95ml plain soy yogurt
- 95 95ml 95ml sparkling water
- 95 95ml 95ml sparkling water
- 95 95ml 95ml sparkling water
- 3/4 3/4 3/4 Tbsp apple cider vinegar
- 3/4 3/4 3/4 Tbsp apple cider vinegar
- 3/4 3/4 3/4 Tbsp apple cider vinegar
- to 180C 350F. 7” 180C / 350F. Grease and line an 7” cake pan with baking paper.
- to 180C 350F. 7” 180C / 350F. Grease and line an 7” cake pan with baking paper.
- to 180C 350F. 7” 180C / 350F. Grease and line an 7” cake pan with baking paper.
- In a large bowl beat together the butter and sugar until creamy. In another bowl sift together the flour, baking powder, baking soda and salt. In a large measuring cup whisk together the soy yogurt, sparkling water, vanilla and vinegar.
- In a large bowl beat together the butter and sugar until creamy. In another bowl sift together the flour, baking powder, baking soda and salt. In a large measuring cup whisk together the soy yogurt, sparkling water, vanilla and vinegar.
- In a large bowl beat together the butter and sugar until creamy. In another bowl sift together the flour, baking powder, baking soda and salt. In a large measuring cup whisk together the soy yogurt, sparkling water, vanilla and vinegar.
- For the strawberry cake layer:
- For the strawberry cake layer:
- For the strawberry cake layer:
- 75 75g 75g vegan butter
- 75 75g 75g vegan butter
- 75 75g 75g vegan butter
- 135 135g 135g white caster sugar
- 135 135g 135g white caster sugar
- 135 135g 135g white caster sugar
- 1 1 1 tsp natural strawberry extract
- 1 1 1 tsp natural strawberry extract
- 1 1 1 tsp natural strawberry extract
- tiny bit of pink food colouring paste* - check it's vegan of course!
- tiny bit of pink food colouring paste* - check it's vegan of course!
- tiny bit of pink food colouring paste* - check it's vegan of course!
- 180 180g 180g plain white flour
- 180 180g 180g plain white flour
- 180 180g 180g plain white flour
- 1 1/2 1 1/2 1/2 tsp baking powder
- 1 1/2 1 1/2 1/2 tsp baking powder
- 1 1/2 1 1/2 1/2 tsp baking powder
- 1/8 1/8 1/8 tsp baking soda
- 1/8 1/8 1/8 tsp baking soda
- 1/8 1/8 1/8 tsp baking soda
- 1/4 1/4 1/8 + 1/8 tsp salt
- 1/4 1/4 1/8 + 1/8 tsp salt
- 1/4 1/4 1/8 + 1/8 tsp salt
- 95 95ml 95ml plain soy yogurt
- 95 95ml 95ml plain soy yogurt
- 95 95ml 95ml plain soy yogurt
- 95 95ml 95ml sparkling water
- 95 95ml 95ml sparkling water
- 95 95ml 95ml sparkling water
- 3/4 3/4 3/4 Tbsp apple cider vinegar
- 3/4 3/4 3/4 Tbsp apple cider vinegar
- 3/4 3/4 3/4 Tbsp apple cider vinegar
- to used Wilton food colouring paste in Rose, it's labelled vegetarian and is also vegan according to this site selling it.
- to used Wilton food colouring paste in Rose, it's labelled vegetarian and is also vegan according to this site selling it.
- to used Wilton food colouring paste in Rose, it's labelled vegetarian and is also vegan according to this site selling it.
- to 180C 350F. 7” 180C / 350F. Grease and line an 7” cake pan with baking paper.
- to 180C 350F. 7” 180C / 350F. Grease and line an 7” cake pan with baking paper.
- to 180C 350F. 7” 180C / 350F. Grease and line an 7” cake pan with baking paper.
- you will need a basic vanilla buttercream to frost the whole cake with and in-between the layers:
- you will need a basic vanilla buttercream to frost the whole cake with and in-between the layers:
- you will need a basic vanilla buttercream to frost the whole cake with and in-between the layers:
- Buttercream to frost the whole cake:
- Buttercream to frost the whole cake:
- Buttercream to frost the whole cake:
- 185 185g 185g vegan butter
- 185 185g 185g vegan butter
- 185 185g 185g vegan butter
- 2 1/2 2 1/2 1/2 cups icing sugar
- 2 1/2 2 1/2 1/2 cups icing sugar
- 2 1/2 2 1/2 1/2 cups icing sugar
- 2 2 2 Tbsp dairy free milk
- 2 2 2 Tbsp dairy free milk
- 2 2 2 Tbsp dairy free milk
- 1 1 1 tsp clear vanilla extract
- 1 1 1 tsp clear vanilla extract
- 1 1 1 tsp clear vanilla extract
- to Buttercream Frosting: (makes more than you need just to be safe)
- to Buttercream Frosting: (makes more than you need just to be safe)
- to Buttercream Frosting: (makes more than you need just to be safe)
- 250 250g 250g icing sugar
- 250 250g 250g icing sugar
- 250 250g 250g icing sugar
- 62 62g 62g vegan butter
- 62 62g 62g vegan butter
- 62 62g 62g vegan butter
- 45 45g 45g dark chocolate, chopped and melted
- 45 45g 45g dark chocolate, chopped and melted
- 45 45g 45g dark chocolate, chopped and melted
- 1 1 1 Tbsp cocoa powder
- 1 1 1 Tbsp cocoa powder
- 1 1 1 Tbsp cocoa powder
- 1 1 1 Tbsp dairy free milk - may not be needed
- 1 1 1 Tbsp dairy free milk - may not be needed
- 1 1 1 Tbsp dairy free milk - may not be needed
- Vanilla Buttercream Frosting:
- Vanilla Buttercream Frosting:
- Vanilla Buttercream Frosting:
- 90 90g 90g vegan butter
- 90 90g 90g vegan butter
- 90 90g 90g vegan butter
- 2 1/2 2 1/2 1/2 cups icing sugar
- 2 1/2 2 1/2 1/2 cups icing sugar
- 2 1/2 2 1/2 1/2 cups icing sugar
- to 2 2 Tbsp dairy free milk
- to 2 2 Tbsp dairy free milk
- to 2 2 Tbsp dairy free milk
- 1 1 1 tsp clear vanilla extract
- 1 1 1 tsp clear vanilla extract
- 1 1 1 tsp clear vanilla extract
- Strawberry Buttercream Frosting:
- Strawberry Buttercream Frosting:
- Strawberry Buttercream Frosting:
- 90 90g 90g vegan butter
- 90 90g 90g vegan butter
- 90 90g 90g vegan butter
- 2 1/2 2 1/2 1/2 cups icing sugar
- 2 1/2 2 1/2 1/2 cups icing sugar
- 2 1/2 2 1/2 1/2 cups icing sugar
- to 2 2 Tbsp dairy free milk
- to 2 2 Tbsp dairy free milk
- to 2 2 Tbsp dairy free milk
- 1 1 1 tsp natural strawberry extract
- 1 1 1 tsp natural strawberry extract
- 1 1 1 tsp natural strawberry extract
- tiny amount of pink food colouring paste (please use less than I did, lol!) It should really be pastel pink in colour, not fuschia...sigh...
- tiny amount of pink food colouring paste (please use less than I did, lol!) It should really be pastel pink in colour, not fuschia...sigh...
- tiny amount of pink food colouring paste (please use less than I did, lol!) It should really be pastel pink in colour, not fuschia...sigh...
Spaghetti Squash Carbonara
By Peggie
Heat the oven to 350°F. Cut the squash in half lengthwise with a sharp knife
- 3-pound spaghetti squash
- 8 ounces bacon (8 to 10 slices), diced
- 1 small yellow onion, diced
- 4 large eggs
- 1/2 cup ricotta cheese
- 1 1/4 cups Parmesan cheese, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
Mom’s Peanut Butter Squares
By Peggie
Heat corn syrup and sugar on high until well mixed
- 3/4 cup peanut butter
- 1/2 cup corn syrup
- 3 cups Special K cereal
- 1/2 cup white sugar
Classic Cucumber & Tomato Salad
By Peggie
In a large salad bowl combine cucumbers, tomatoes and onion
- 2 medium cucumbers, peeled and thinly sliced
- 2 cups grape or cherry tomatoes, slice in half lengthwise
- 1/2 red onion, thinly sliced
- 1/4 teaspoon black pepper
- Kosher or sea salt to taste
- 2 tablespoons fresh Dill
- 2 tablespoons white balsamic vinegar
- 1 tablespoon Extra-Virgin Olive Oil
- 1 teaspoon yellow or Dijon Mustard, no sugar added
- 1 teaspoon honey, (optional)
ONE PAN SKILLET GARLIC PARMESAN CHICKEN & ASPARAGUS
By Peggie
Juicy, lightly breaded garlic chicken cooked to perfection alongside crisp and tender asparagus and covered in melt
- 2 large boneless skinless chicken breasts, cut in half lengthwise
- 1/4 cup flour
- 2 teaspoons garlic powder, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 pound asparagus spears
- 2 tablespoons butter
- 1/2 cup shredded parmesan cheese
- optional: chopped parsley for garnish
THE BEST SWEDISH MEATBALLS
By Peggie
The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy
- 1 pound ground beef
- 1/4 cup panko bread crumbs
- 1 tablespoon parsley, chopped
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 cup onion, finely chopped
- 1/2 teaspoon Garlic Powder
- 1/8 teaspoon Pepper
- 1/2 teaspoon salt
- 1 egg
- 1 tbsp. olive oil
- 5 tbsp. butter
- 3 tbsp. flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 Tablespoon Worcestershire sauce
- 1 tsp. Dijon mustard
- salt and pepper to taste
Chocolate Trifle Recipe
By Peggie
Step 1 Prepare brownie mix, and bake according to package directions in a 13- x 9- x 2-inch pan
- 1 (19.8-ounce) package fudge brownie mix
- 1/2 cup Kahlua or other coffee-flavored liqueur (can be substituted with coffee and sugar; see recipe)
- 3 (3.9-ounce) packages chocolate instant pudding mix
- 1 (12-ounce) container frozen whipped topping, thawed
- 6 (1.4-ounce) English toffee-flavored candy bars, crushed