Peggie's profile page
Recipes
BRUSCHETTA CHEESE BALL
By Peggie
Cheese Ball: Add all of the Cheese Ball ingredients to a large bowl and mix with a spatula until well combined
- Cheese Ball
- 1 5.2 oz. Boursin Garlic & Fine Herbs Cheese
- 1 8 oz. brick Cream Cheese at room temperature* (See NOTE)
- 1/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly finely grated Parmesan cheese
- 2 Roma tomatoes, chopped with seeds and flesh removed**
- 1/2 cup sun-dried tomatoes (packed in oil), chopped, rinsed, dried***
- 1/2 cup basil leaves, chopped
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Panko Sun-Dried Tomato Coating
- 3/4 cup panko breadcrumbs
- 1 tablespoon butter
- 3 tablespoons sun-dried tomatoes, diced, rinsed, dried**
- 3 tablespoons basil leaves, chopped
- Garnish
- 1 Roma tomato, chopped (more or less)
- 1 tablespoon fresh basil, chiffonade (more or less)
- Dippers
- 1-2 baguettes sliced into 1/2 “ slices***
- olive oil
- crackers
FALL-APART ROAST
By Peggie
Whisk your flour salt and pepper together
- NOTE:
- 2 2 2 lbs Chuck roast, cut into quarters (at minimum)
- 3 3 3 tablespoons flour
- 1 1 1 tablespoon salt
- 1 1 1 teaspoon pepper
- 2 2 2 tablespoons olive oil
- 1 1 1 medium onion, sliced
- 1 1 1 clove garlic, minced
- 1 1 1 tablespoon brown sugar
- 2 2 2 cups beef stock
- 2 2 2 bay leaves
- require longer roast times. Personally (and I may get flack from saying this, but I stand by my reasoning), I do NOT use rib eye or tenderloin for the slow-cooker. That’s like putting a fat diamond on a ring made of plastic… Just a waste.
Maman Gette - St-Jacques
By Peggie
A - Bring wine, parsley and onion to a boil
- A------------
- 1 lb - scallops
- 1/2 cup - white wine
- 1 - small onion
- pinch - parsley
- B------------
- 3 tbsp - butter
- 1 cup - sliced mushrooms
- 1 tbsp - flour
- 2 tbsp - lemon juice
- salt and pepper
- C-----------
- 10 oz - shrimp soup
- shrimp to taste
- 1 - egg yolk
- 1/3 cup - 35% whipped cream
- 1/4 cup - butter
- 1 cup - cubed bread
- 1/2 cup - parmesan cheese
- paprika
BLOODY MARIA WITH SRIRACHA AND LIME
By Peggie
Fill cocktail shaker half-full with ice
- 1 cup (250 mL) PC BLACK LABEL SRIRACHA BLOODY MARY MIX
- 3 tbsp (45 mL) good-quality tequila
- 2 tsp (10 mL) fresh lime juice
- 1 mini cucumber spear (quartered lengthwise)
- 1 large sprig fresh coriander
- 1 lime wedge
- 2 small cooked shrimp (21-30 count), threaded onto small skewer
Pesto Chicken (Creamy PHILLY)
By Peggie
Heat oil in large nonstick skillet on medium heat
- •1 tsp. oil
- •4 small boneless skinless chicken breasts (1 lb./450 g)
- •1/4 cup PHILADELPHIA Cream Cheese Spread
- •1/3 cup 25%-less-sodium chicken broth
- •2 Tbsp. pesto
Lemon-Ginger Roll
By Peggie
BEAT pudding mix and milk in medium bowl with whisk 2 min
- 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
- 1 cup cold skim milk
- 1-1/2 cups thawed Cool Whip Light Whipped Topping 30 Mr. Christie's Ginger Snaps Biscuits
Pumpkin Cake Roll
By Peggie
Preheat oven to 375. Spray 15 x 10 x 1 inch jelly roll pan or cookie sheet with cooking spray
- Filling:
- 1/2 cup flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 egg yolks
- 1/3 cup sugar
- 3 tbsp buttermilk
- 1/2 cup pumpkin
- 1/2 tsp vanilla
- 4 egg whites
- 1/2 cup sugar
- 2 tbsp powdered sugar
- 1/2 cup light cream cheese
- 1 cup fat free ricotta
- 1 tsp vanilla
- 1/4 cup sugar
Sour Cream Rhubarb Crumb Pie
By Peggie
Arrange rhubarb in unbaked pie shell
- 4 cups cubed rhubarb
- 1 1/2 cups sugar
- 1 cup sour cream
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/2 cup flour
- 1/4 cup soft butter
- 1 pastry pie shell
Boston Baked Beans
By Peggie
Soak beans overnight in cold water
- 2 cups navy beans
- 1/2 pound bacon
- 1 onion, finely diced
- 3 tablespoons molasses
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
Spicy Mexican Quinoa Casserole
By Peggie
Let’s not forget that quinoa is arguably the best plant-based source of protein
- 2 cups cooked quinoa (you’ll need about 1 cup / 6 oz / 170 gr of uncooked quinoa)
- 1 medium onion, minced
- 1 clove garlic, minced
- 1 8 oz / 225 gr can tomato sauce
- 1 medium tomato, diced
- 2 jalapenos, seeds and ribs removed, minced
- 1 tablespoon olive oil
- pinch of red pepper flakes
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon fine grain sea salt
- ground black pepper
- 2 bell peppers, chopped (I used one red and one yellow)
- 1 cup / 4 oz / 113 gr Mexican cheese (or sharp cheddar or vegan cheese), shredded
- handful spring onions