Peggie's profile page
Recipes
Rosé Penne (Creamy PHILLY)
By Peggie
Cook pasta as directed on package, omitting salt
- •3 cups penne pasta uncooked
- •1/3 cup (1/3 of 250-g tub) PHILADELPHIA Cream Cheese Spread
- •1-1/2 cups pasta sauce
- •1/4 cup fresh basil
Fresh Strawberry Yogurt Cake
By Peggie
Preheat oven to 375 degrees F
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3 eggs
- 3 Tb. lemon juice, divided
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour, divided
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. plain or vanilla, Greek yogurt
- 12 oz. fresh strawberries, diced
- 1 cup powdered sugar
Rhubarb Cake
By Peggie
Mix all cake ingredients together
- Topping:
- 1/2 cup margarine
- 1 1/2 cup sugar
- 1 egg
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup sour milk (skim milk with a cap full of lemon juice)
- 3 cups uncooked rhubarb (flavored with sugar)
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1/4 cup margarine
- 1 tsp cinnamon
Mediterranean Quinoa Salad with Seasonal Vegetables
By Peggie
Bring quinoa and 2 cups water to a boil in a medium pot over high heat
- Vinaigrette:
- 1 cup red quinoa, rinsed well (optional white quinoa)
- 2 cups water, optional vegetable broth
- 2 teaspoons whole grain mustard (I used Whole Grain Country Dijon)
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 2 garlics clove, finely minced
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper to taste
- Kosher or sea salt to taste|
- 1/2 cup extra-virgin olive oil
- Vegetables:
- 1 cucumber, chopped into small chunks (for the cool weather method, use one zucchini in place of the cucumber)
- 1 1/2 cups whole kernel corn cut from the cob, recipe for Easy Oven Roasted Corn on the Cob
- 1 pint cherry or grape tomatoes, halved lengthwise
- 1 medium red onion, thinly sliced
- 1/2 cup chopped Italian parsley
Loaded Slow-Cooker Potatoes
By Peggie
Line a slow cooker with foil and spray with cooking spray
- Cooking spray
- 2 lb. baby potatoes, halved and quartered if large
- 3 c. shredded Cheddar
- 2 cloves garlic, thinly sliced
- 8 slices bacon, cooked
- 1/4 c. sliced green onions, plus more for garnish
- 1 tbsp. paprika
- kosher salt
- Freshly ground black pepper
- Sour cream, drizzling
Sparkling Rosé Margarita
By Peggie
In a punch bowl, combine the tequila, lime juice and agave syrup
- Garnish:
- 10 oz
- Strawberry-basil-infused blanco tequila*
- 5 oz
- Fresh lime juice
- 4 oz
- Agave syrup
- 1 bottle
- Sparkling rosé (750 mL)
- Sliced strawberries
- Lime wheels
- Rose salt**
SPINACH DIP
By Peggie
This vegan spinach dip is cheesy, creamy and makes the perfect dip
- For the Vegan Cream Cheese:
- 1 and 1/2 cups (225g) Raw Cashews (Soaked)*
- 2 Tbsp Lemon Juice
- 1/2 cup (120ml) Coconut Cream
- 1 tsp White Vinegar
- 1 tsp Salt
- 1 tsp Onion Powder
- 1/2 cup (120g) Vegan Mayonnaise
- 3/4 cup (45g) Nutritional Yeast
- For the Onions and Spinach:
- 2 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Oregano
- 5 cups (200g) Baby Spinach (Finely Chopped)
Berries ‘n’ Cream Icebox Cake
By Peggie
Easy icebox cake, perfect for summer, feeds a crowd, no baking, and made with homemade whipped cream!
- 3 cups (720ml) heavy cream or heavy whipping cream
- 1/3 cup (40g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 20–21 full-sheet graham crackers
- 2 cups (380g) sliced strawberries
- 1 cup (100g) blueberries
- optional: additional berries and colorful sprinkles
Maman Gette's Pie Crust
By Peggie
Cut shortening into flour then add mixture of remaining ingredients and enough iced water to make up 1 cup of liqui...
- 5 cups - flour
- 1 pound - shortening
- 1 - egg
- 1 tsp - salt
- 1 tbsp - sugar
- 1 tbps - vinegar
Tequila Guacamole
By Peggie
Mix well
- 4 medium sized avocados
- juice of one fresh lime
- 3 tbsp tequila
- 2 cloves of garlic minced
- 1 small jalapeño minced
- salt to taste