Peggie's profile page
Recipes
Slow cooker ribs
By Peggie
Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a...
- 2 cups of bbq sauce
- 1/4 cup of brown sugar
- 4 Tbsp. of cider vinegar
- 3 tsp of oregano
- 1 tsp of Worcestershire sauce
- 1 Tbsp. of cayenne pepper
- 1 Tbsp. of chili powder
- 3 lbs of baby back pork ribs
- Salt & pepper
VEGAN GERMAN CHOCOLATE CAKE
By Peggie
Moist and rich 2-layer vegan German chocolate cake with a coconut pecan filling and a chocolate buttercream frostin...
- For the Vegan Chocolate Cake:
- 2 and 1/4 cups (281g) All Purpose Flour*
- 3/4 cup (63g) Cocoa Powder (Unsweetened)
- 1 and 1/2 cups (300g) White Sugar
- 1 and 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 and 1/2 cups (360ml) Soy Milk*
- 3 tsp Vanilla Extract
- 1/2 cup (120ml) Olive Oil*
- 1 and 1/2 Tbsp White Vinegar*
- 1 and 1/2 Flax Eggs
- For the Coconut Pecan Filling:
- 1/4 cup (56g) Vegan Butter
- 1/2 cup (100g) Brown Sugar
- 1/2 cup (120ml) Coconut Milk
- 1 Tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1 cup (50g) Coconut Flakes*
- 1/2 cup (60g) Pecans (Chopped)*
- For the Chocolate Buttercream Frosting:
- 2 cups (240g) Powdered Sugar
- 1/2 cup (42g) Cocoa Powder (Unsweetened)
- 1/3 cup (75g) Vegan Butter
- 3 Tbsp + 1/2 tsp Coconut Milk*
- 1 tsp Vanilla Extract
- For Decoration (Optional):
- Coconut Flakes
- Chopped Pecans
- Vegan Chocolate Chips
Rudolph's Tipsy Spritzer
By Peggie
Chill all ingredients. Add to a large pitcher and mix
- 2 cups vodka
- 5 cups orange juice
- 2 cups lemon lime soda
- 1/2 cup cherry juice
- 1/4 cup fresh lemon juice
Mango Ginger Martini
By Peggie
Fill martini or coupe glass with ice to chill Tear 2 basil leaves into small pieces and place in cocktail shaker
- ice
- 2 2 2 fresh basil leaves
- 1 1/2 1 1/2 1/2 oz kettle one citroen
- 1/4 1/4 1/4 oz fiery ginger syrup
- 1 1 1 oz mango puree
- 1/2 1/2 1/2 oz fresh lemon juice
- 1/2 1/2 1/2 oz honey
- 1 1 1 oz club soda
- 1/2 1/2 1/2 orange wheel, for garnish
- 1 1 1 fresh basil leaf, for garnish
Champagne Margaritas
By Peggie
First rim your glasses. Dip the rim of each glass in a shallow dish of water and then into a shallow dish of koshe...
- 4 T. fresh key lime juice (or regular limes are fine)
- 2 oz. Hornitos® Plata Tequila
- 2 oz. pineapple juice
- 2 oz. triple sec
- 1 (750 ml) bottle of champagne or LaMarca prosecco
- lime wedges for garnish
- kosher salt for rimming the glasses.
Vegan Taco Meat
By Peggie
Chewy and ‘meaty’ vegan taco meat! High in protein, versatile and crazy delicious, this tofu and walnut taco me
- 2 cups (200g) Walnuts
- 16oz (450g) Extra Firm Tofu
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1 tsp Oregano
- 1/4 tsp Cayenne Pepper
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Olive Oil
- 2 Tbsp Dark Soy Sauce*
- 1 Tbsp Maple Syrup
- 2 Tbsp Tomato Paste
BROWNIE PIE
By Peggie
Preheat oven to 350° Crust In medium bowl combine all the crust ingredients until evenly mixed
- Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- Filling
- 4 oz chopped semi sweet chocolate Baking bar
- 1 cup butter
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 4 eggs
- 2 tsp vanilla
- 1 tsp salt
- 2 cups granulated sugar
- Topping
- 3 cups mini marshmallows
- Frosting
- 1/4 cup butter
- 3 Tbsp unsweetened cocoa powder
- 3 Tbsp milk
- 2 cups powdered sugar
Alfredo (PHILLY)
By Peggie
Cook pasta according to package directions
- 1 tub (250 g) PHILADELPHIA Cream Cheese Spread
- 1/2 cup milk
- 1 1/4 cup chicken broth
- 1 cup KRAFT 100% Parmesan Grated Cheese
- 1 lb boneless skinless chicken breast, cut into strips (optional/ we use shrimp sometimes as well)
- 4 tsp flour
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- pinch of ground nutmeg
- cooked fettucini
Slow Cooker Pulled Pork
By Peggie
Tender enough to be shredded with a fork, pulled pork makes an easy buffet mainstay
- 3-1/2 lb (1.75 kg) pork shoulder blade roast
- 3/4 tsp each salt and pepper
- 2 tbsp vegetable oil
- 2 onions, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground coriander
- 2 bay leaves
- 1/4 cup (50 mL) tomato paste
- 1 can (14 oz/398 mL) tomato sauce
- 2 tbsp each packed brown sugar and cider vinegar
- 2 tbsp Worcestershire sauce
- 2 green onions, thinly sliced
Chocolate Chip Edible Cookie dough
By Peggie
Preheat oven to 350˚F/175˚C
- 2 cups flour
- 1 cup brown sugar
- 1 cup butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/4 cup chocolate chips
- 1/4 cup mini chocolate chips