dessert dinner fish fruit recipe salad snack vegetable

862 – Cottage Cheese Salad, London Broil, Chocolate Cherry Parfait



Cherry Fruit Slush

Cherry Kool Aid (3) small packages
Squeezed fresh Lemon, Orange, Grapefruit
1 Cup Pineapple Juice
1 Cup Ice
2 Cups Ginger Ale

Mix all in a blender and blend until frosty. Pour into glasses. Enjoy!


Crackers with Marinated Sardines
Multi Grain Crackers
1 Can Sardines in oil with olives
1 jar olive salad
6 slices pepper jack cheese broken in large pieces
1 diced tomato
1 red onion

Lay out crackers and top each cracker with any or all of the condiments. Enjoy

Cottage Cheese Salad

1 Container of small curd cottage cheese
1 package of red seedless grapes washed and pulled off vine
1 can mandarin oranges drained
1 package romaine lettuce julienned

Put the lettuce on a saucer and top with a scoop of cottage cheese and some grapes and mandarin oranges

Main Course

Corn on the Cob

Peel and wash the corn
Rub it with grapeseed oil and seasoning herbs and roast and in a 400 degree oven for 20 minutes and top with your favorite cheese


1 Large box Yellow Zataran Rice
1/4 cup oil in the skill on medium high rice
Add in 1 whole chopped onion and bell pepper
Add a tablespoon of curry powder
Add a small can of tomato paste
Add a small can of corned beef
Mix well

Add the packaged rice and mix well with all of the ingredients
Add two cups of wine and two cups of water and let it simmer for 20 minutes until the rice is done.
Top with green onions.


18 oz. can of chili beans
4 oz. of ground round
1 can southwest corn drained
1/4 cup beer

Put all the four ingredients in a Dutch oven pot together and mix it all well, let it simmer 20 minutes on medium heat.
Stir periodically. Add salt and pepper to taste. Maybe, a dash of brown sugar.

London Broil

Purchase a pound of London Broil from the Deli sliced thin. The flavor is amazing. Display on a tray with your corn.

Cherry Tomatoes

1 package cherry tomatoes washed
4 tablespoons rasberry vinaigrette

Put three cherry tomatoes on a tooth pick. Make at least three per person.
Warm a skillet with toasted sesame oil. Put in the vinaigrette and the tomatoes and toss around for about one minute or less to warm. They are ready to serve with the vinaigrette as a dipping sauce.


Chocolate Cherry Parfait

Chocolate iced cake
Cherry pie filling
Chocolate ice cream

Place the cake on a bowl, spoon on the cherry pie filling and add a scoop of ice cream.

Deidre Odumakinde

Peggy Denny Show 15-045, PT1 – Recipe #862

Peggy Denny Show 15-045, PT2 – Recipe #862

dessert fruit recipe salad summer

860 – Summer Cookout: Basil Burgers, Cucumber Tomato Couscous Salad, Berry Lemon Trifle

Basil Burgers

1 1/4 pound lean ground beef
1/2 cup freshly chopped basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mustard
1/8 teaspoon cayenne pepper

1. Combine all ingredients in a large bowl. Divide mixture into 5 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat a large nonstick grill skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan, and cook for 4 minutes on each side or until done.

Yield: 5 servings

Cucumber Tomato Couscous Salad

1 pint cherry or grape tomatoes, halved
1 English cucumber, diced
1 lemon, juiced
1 teaspoon kosher salt
1 cup uncooked couscous
1 1/4 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil, divided
1/4 cup chopped mint leaves, stems saved
3 green onions (white and green), chopped

1. Toss the tomatoes, cucumbers, and lemon juice in a bowl with 1 teaspoon of the salt. Set aside.
2. Bring the water, lemon zest, 1 tablespoon of the oil, and mint stems to a boil over high heat.
Stir in couscous, cover with a lid, and remove from heat.
Set aside for 5 minutes.
Remove the zest and herb stems and fluff with a fork.
3. Add couscous to the tomato mixture. Stir in mint and scallions. Drizzle the remaining oil over the salad, toss and serve.

Yield: 8 servings

Berry Lemon Trifle

1 (14-ounce) can sweetened condensed milk
1 (6-ounce) container lemon yogurt
1 lemon, juice and zest
1 (8-ounce) container reduced-fat whipped topping, thawed and divided
1 pint strawberries
1 pint blueberries
1/2 pint rasberries
8 ounces prepared angel food cake

1. In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 1 1/2 cups whipped topping.
2. In a trifle bowl or individual bowls, spoon a layer of the lemon mixture. Add a layer of cake pieces and then a layer of berries. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of berries.
3. Spread remaining whipped topping. Cover and refrigerate until ready to serve.

Yield: 8 to 10 servings

Clemson Cooperative Extension
Marie Hegler
Area Food Safety & Nutrition Agent

Peggy Denny Show 15-039, PT1 – Couscous

Peggy Denny Show 15-039, PT2 – Burgers and Dessert

dessert fruit recipe salad snack

853 – Winter Greens Salad w/ Roasted Squash and Wild Mushrooms, Banana Amaretto Ice Cream

Winter Greens Salad w/ Roasted Squash and Wild Mushrooms
Makes 2 large entrée salads or 4 smaller appetizer salads

Salad Ingredients

5oz. package of organic arugula & baby kale
1 medium butternut squash, peeled, seeds and stringy bits removed, and diced into 3/4″ cubes
1 small package Cremini (also called Baby Bello) mushrooms, cleaned and quartered
1 small package oyster mushrooms, roughly torn or chopped into 1-2″ pieces
1 large shallot, thinly sliced
1 cup pomegranate arils
1/2 cup slivered almonds, lightly toasted
1-2 T. coconut oil, melted
Sea salt and fresh ground black pepper to taste

Preheat oven to 400 degrees. Toss your diced butternut with a small amount of coconut oil, and a pinch of sea salt and black pepper. Spread evenly on a baking sheet, and roast for about 25 minutes, turning halfway through so they don’t get too dark on one side.

Mushroom Marinade:

3 T. tamari
1 1/2 T. sherry vinegar
1 T. maple syrup
1 clove garlic, minced
1 1/2 T. coconut oil, melted

Whisk all ingredients together. Add chopped Cremini mushrooms (do not add oysters yet), and toss so that every piece gets soaked with the marinade. Let sit for 20 minutes at room temperature. Add the oyster mushrooms to the marinating Creminis, and toss through so that every piece is covered. Remove the mushrooms from the marinade, and spread onto baking sheet with the sliced shallot (you can use the same pan from your squash after it finishes roasting if you like, no need to wash). Roast at 400 degrees for about 15 minutes, turning halfway.


3 T. pomegranate balsamic vinegar, (can substitute regular balsamic)
1/2 T. Dijon mustard
1/2 T. maple syrup
1/4 cup olive oil

Small pinch of sea salt and black pepper
Whisk all ingredients together.

Salad Assembly:

I recommend allowing your squash and mushrooms to cool to room temperature, so that your salad greens don’t get wilted.
Add the rest of your salad ingredients to a large mixing bowl, and gently toss with the dressing.
Serve and enjoy.

Banana Amaretto Ice Cream
Serves 4-6

3-4 peeled frozen bananas, sliced into 1/2″ pieces
2/3 cup almond butter, recipe follows
1/2 T. almond extract
1/2 T. vanilla extract
Chopped nuts and carob chips for garnish

In a food processor, with S-blade, add all ingredients and pulse until creamy with no chunks. You can eat it just like this, although it will be a little bit soft. Just transfer to a container and put it in the freezer for a few hours if you prefer a more firm, scoopable ice cream.

Almond Butter

3 cups raw almonds*
1/2 T. honey
1/2 tsp. sea salt

In a food processor, with S-blade, add your almonds and mix on high for 10-15 minutes, stopping to scrape the sides of the bowl every couple of minutes. The almonds will go through several different stages, eventually releasing the oils, and turning it into a creamy butter. At this point, add the honey and sea salt, and pulse until it’s all mixed through. Yields about 2 cups of almond butter.

*I always pre-soak my raw nuts, and then dry them back out in the dehydrator for storage purposes. Soaking raw nuts helps them digest much easier, and allows you to absorb more of their nutrients and enzymes. Drying the nuts after they’ve been soaked allows for long term storage in the fridge or freezer. For brown-skinned nuts, I recommend soaking overnight, and for skinless nuts like cashews or macadamias, 2-3 hours is fine.

Richard Arnold
Hallelujah Diet

The Peggy Denny Show – Recipe # 853 Pt. 1

The Peggy Denny Show – Recipe # 853 Pt. 2

dessert fruit recipe salad snack vegetable

848 – Blue-Green Smoothie, Chocolate Pudding, Broccoli/Pea Salad

Blue-Green Smoothie

8 oz. vanilla almond or rice milk
Huge handful of spinach
1/2 cup frozen blueberries
1 frozen banana


Put all ingedients in blender and process on high until smooth

Chocolate Pudding

2 to 3 ripe avocadoes
3/4 cup maple syrup
1/2 cup carob powder


Mix all ingredients together in a food processor.
Refrigerate … Enjoy!

Broccoli/Pea Salad

1 bunch broccoli, cut in bite size pieces
1 cup cauliflower, cut in bite size pieces
1 small package frozen peas, thawed
2 stalks celery, thinly sliced
1/4 cup silvered almonds
1 tsp. dried dill
1/2-1 cup Veganaise (Grape Seed Oil – purple lid)


Place vegetables in a large mixing bowl.
Mix Veganaise and dill together in a bowl then blend in with vegetables.
Sprinkle almonds on top.

Hallelujah Diet

The Peggy Denny Show – Recipe # 848 Pt 1

The Peggy Denny Show – Recipe # 848 Pt 2

dessert fall fruit pastry recipe

824 – Pear, Blue Cheese & Walnut Pizza, Apple Crisp

Pear, Blue Cheese & Walnut Pizza

2 tablespoons cornmeal
1 (11-ounce) can refrigerated thin pizza crust dough
1 cup shredded part-skim mozzarella cheese
1 medium pear, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup blue cheese crumbles
2 tablespoons chopped walnuts
1 teaspoon chopped fresh thyme leaves
1 tablespoon balsamic vinegar

1. Preheat oven to 400°.
2. Roll dough out on a lightly floured surface to a 14 x 10-inch rectangle.
3. Sprinkle cornmeal over a large baking sheet;
4. place dough on baking sheet.
5. Sprinkle mozzarella evenly over dough.
6. Arrange pear and onion slices over mozzarella;
7. top evenly with blue cheese and walnuts.
8. Bake at 400° for 8 to 10 minutes or until browned.
9. Sprinkle with thyme and drizzle with vinegar;
10. cut into 12 pieces.
Yield: 6 servings (serving size: 2 slices)

Apple Crisp

6 medium apples, peeled and sliced
2 tablespoons granulated sugar
2 teaspoons lemon juice
1 teaspoon cinnamon
1 cup all-purpose flour
1 cup quick-cooking oats
1 cup light brown sugar
1/2 cup chopped walnuts
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature

1. Preheat oven to 375°F.
2. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.
In large bowl, mix apple slices with granulated sugar, lemon juice and cinnamon;
toss to coat evenly. Pour into baking dish.
3. In medium bowl, mix flour, oats, brown sugar, walnuts and salt.
With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.
Sprinkle crumb mixture evenly over apple mixture.
4. Bake 30 minutes or until topping is golden brown.
Yield: 8 servings

Marie Hegler

Peggy Denny Show – Recipe #824: Pear, Blue Cheese & Walnut Pizza, Apple Crisp

dessert recipe vegetable

813 – Cauliflower ‘Spanish Rice’

Cauliflower ‘Spanish Rice’


1 head cauliflower, cut into florets
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped or you can use red or yellow pepper as well
2 cloves garlic, chopped
8 ounces canned tomatoes, chopped or you can use ½ cup pureed tomatoes
2 TBS of cilantro leaves chopped
Salt and pepper to taste


1. COOK THE CAULIFLOWER by bringing a medium sized pan of water, about 6 cups to a boil
2. Put in all of the cauliflower and bring back to a boil.
3. Turn off heat and cover and allow to sit in the pan of water for 10 minutes.
4. Meanwhile in a medium sized skillet or frying pan, heat 2 tablespoons of good olive oil until hot.
5. Add the onions and peppers and sauté until the onions are translucent.
6. Add the garlic and sauté for 5 more minutes.
7. Add the tomatoes or tomato pure and let simmer for 5 minutes.
8. Add the cilantro. Add salt and pepper to taste.
9. Drain the cauliflower and transfer to food processor and process using pulses until it resembles rice, or use a potato masher to break up the cauliflower until it is the size of rice. It will do this quite easily.
10. Add to skillet with the onion, pepper, and garlic and tomato and cilantro mixture and mix thoroughly.

Nutrition Estimate:

Per Cup: 92 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 257mg Sodium; 15g Carb; 5g Fiber; 7g Sugar; 4g Protein;

Chocolate Avocado Mousse

Yield: 2 ½ cups
1 cup Dates, soaked in warm water, roughly chopped
1 cup Maple Syrup
2 Tbs. Honey
1 ½Tbs. Vanilla Extract
4 each Hass Avocadoes, very ripe, mashed
1 ¼ cup Dark Cocoa Powder

Method of Preparation:

1. Combine the dates, maple syrup, honey, and vanilla extract in a food processor. Puree until all ingredients are well liquefied.
2. Add the avocadoes to the date mixture and puree until well incorporated.
3. Once pureed, add the dark cocoa powder and blend until all the dry cocoa powder is incorporated.
4. Serve with fresh fruit or fruit purees.

Deanna Kendra

chicken dessert fruit recipe soup vegetable

807 – Sandwich On-the-Side, Yummy Chicken Chowder, Pineapple Cake

Sandwich On-the-Side

Whole grain bread, bun, pita, or bagel
Filled with your choice of:
Cheeses- american, monterey, pepper-jack
Veggies- tomato, lettuce, red onions, fresh spinach, cucumber, avocado, olives, bell pepper
Fruits- sliced apple, pear

Choose whole grain bread and layer with cheese, vegetables, and fruits of your choice. Season with dried or fresh herbs plus a light drizzle of olive oil. Other options for dressing the sandwich include light mayo or light/non-fat cream cheese.

Yummy Chicken Chowder

2 tablespoons canola oil
1/2 chopped onion
2 stalks chopped celery
1/2 chopped bell pepper
3 ears fresh corn kernels
1 clove minced garlic
1 cup chicken stock
2 cups low-fat milk
2 chicken breasts, chopped
1 (14.75 oz.) can cream style corn
2 tablespoons cornstarch
2 teaspoons chopped fresh herbs (your choice of basil, oregona or thyme)
Salt and pepper to taste.

1. Heat oil in Dutch oven and add fresh vegetables and garlic.
2. Cook 5 minutes until vegetables are tender.
3. Add chicken breast, stock and milk.
4. Allow soup to heat to a slow simmer, then add canned corn.
5. Return to simmer.
6. Mix cornstarch with enough water to completely dissolve then pour into hot soup while stirring.
7. Continue stirring until soup is thickened then remove from heat and serve immediately.

Honey Lime Fruit Salad

4 cups chopped fruit (melon, grapes, berries, peaches, and apples are good choices)
4 tablespoons salted nuts


4 tablespoons honey
4 tablespoons limead concentrate
2 teaspoons poppy seeds (optional)

Add chopped fruit of your choice to bowl and top with salted nuts.
Combine dressing ingredients and mix well.
Drizzle over fruit and serve immediately. Refrigerate leftovers.

Fast and Friendly Salad Dressing
The tang of yogurt and the zip of Ranch.

1 cup plain Greek yogurt
1/2 cup 1% milk
1 packet dry Ranch dressing mix

Combine all ingredients until smooth. Refrigerate until ready to serve.

Pineapple Cake

1 box Angelfood cake mix
1 (20 oz.) can crushed pineapple in its own juice
Combine dry cake mix and undrained pineapple.

Stir until well moistened, being careful not to overmix.
Pour batter into ungreased 9 x 13 baking dish.
Bake at 350°F oven for 40 minutes or until golden brown and toothpick tests clean.

Rhonda Matthews

dessert fall fruit recipe snack

794 – Mom’s Applesauce Cake Baked in a Jar

2/3 c. shortening, Crisco
2 2/3 c. sugar
4 eggs
2 c. applesauce
2/3 c. water
1 tsp. allspice
2 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
2/3 c. chopped walnuts

Wash and rinse 7 pint jars with wide mouths and no neck.
Pour hot water over jars and dry.
Grease inside of jars well with Crisco, a basting brush works well.
Have 7 matching rings and lids ready.
Preheat oven to 325°.
Cream together shortening and sugar.
Beat in eggs, applesauce, and water.
Sift together flour, baking powder, soda, salt, and spices; add to applesauce mixture.
Stir in nuts.
Pour into jars, filling half full with cake batter.
Bake for 45 minutes.
Remove one jar at a time from oven.
Wipe sealing edges clean.
Put lid and ring on and screw tight.
Jars will seal as cake cools.
Store as you would regular can goods.
May also be baked in 1 1/2 pint jars; double the recipe and fill half full.

Lynne Patterson

dessert fruit recipe summer

786 – Miss O’s Peach Cobbler

“Miss O’s” Peach Cobbler

One pound Tofu, pressed and cubed
½ cup (1 stick) butter
1 cup whole wheat flour
½ cup sugar
2 teaspoons baking powder
3/4 cup milk
2 cup fresh peeled and sliced peaches
1 cup fresh blueberries (optional)

Melt butter in 350° oven in a 2 ½ quart dish. Mix flour, sugar, baking powder and milk. Pour over melted butter (do not mix) and add fruit. Bake for 35 to 45 minutes until golden brown. Serve hot with a scoop of ice cream (see ice cream chapter).

Cooking with Miss O

chicken dessert fruit recipe salad

779 – Pesto Chicken Wrap

Classic Pesto

2 tablespoons pine nuts
2 garlic cloves
3 tablespoons olive oil
4 cups basil leaves
1/2 cup grated Parmesan cheese
1/4 teaspoon salt (optional)

1. Place all ingredients in a food processor or blender and blend until smooth.
2. Cover and keep in the refrigerator for 1-2 days or portion into ice cubes trays and freeze. Frozen cubes
of pesto can then be transferred to a freezer bag or container and individual cubes can be thawed in the
refrigerator and used as needed.

Yield: about 1 cup (1 tablespoon per serving )

Nutrition Facts: Calories 43, Total Fat 4.1g (6% DV), Sat. Fat 0.8g (4% DV), Cholest. 2.2mg (1% DV), Sodium 75.1mg (3% DV), Total Carb. 0.6g (0% DV), Fiber 0.2g (1% DV), Sugars 0.1g, Protein 1.5g, Vitamin A (12% DV), Vitamin C (3%DV), Calcium (5% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Pesto Chicken Wrap

1 boneless, skinless chicken breast
1 tablespoon pesto
2 slices (1 oz) mozzarella or provolone cheese
4 slices tomato
1/2 cup baby spinach or mixed greens
1 flour tortilla or sandwich wrap (any flavor)

1. To prepare chicken, grill or sauté until golden brown on both sides and the center reaches 165°F. The last
minute of cooking, brush both sides of chicken with pesto.
2. If serving chicken hot in wrap, slice immediately after cooking. If serving chicken cold in wrap, place chicken
on a plate and loosely cover with aluminum foil or plastic wrap and refrigerate until cold. Slice before
assembling wrap.
3. To assemble wrap, place cheese slices down the center of the wrap. Place sliced chicken (hot or cold) on
top of cheese. Top with tomato slices and spinach or mixed greens. Fold bottom of wrap up about 1/3 and
then fold in both sides. Serve immediately or wrap in plastic wrap and refrigerate until served.

Yield: 1 serving

Nutrition Facts: Calories 483, Total Fat 16.7g (26% DV), Sat. Fat 6.6g (33% DV), Cholest. 92.6mg (31% DV), Sodium 798.3mg (33% DV), Total Carb. 40.8g (14% DV), Fiber 4.6g (18% DV), Sugars 3.0g, Protein 41.9g, Vitamin A (62% DV), Vitamin C (31%DV), Calcium (46% DV), Iron (29% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Garden Pasta Salad

1 ½ cups low fat plain Greek yogurt
½ cup low fat mayonnaise
1 garlic clove, minced
1 ½ teaspoons honey or sugar
1 1/2 tablespoons white wine vinegar
¼ teaspoon pepper
¼ cup chopped chives


1 pound whole wheat pasta
¾ pint grape tomatoes, halved
2 yellow bell peppers, seeded and thinly
2 cups baby spinach
½ pound part-skim mozzarella cheese,
1/3 cup toasted pine nuts

1. To make dressing, whisk yogurt, mayonnaise, garlic, honey, vinegar, pepper and chives in a small bowl.
Cover and chill.
2. Cook pasta according to package label directions. Drain and rinse under cold water to cool.
3. In a large bowl, toss dressing, pasta and remaining ingredients together until well combined. Cover and
refrigerate until served.

Yield: 8 servings

Nutrition Facts: Calories 254, Total Fat 10.5g (16% DV), Sat. Fat 3.6g (18% DV), Cholest. 21.9mg (7% DV), Sodium 339.7mg (14% DV), Total Carb. 26.3g (9% DV), Fiber 4.0g (16% DV), Sugars 5.9g, Protein 16.2g, Vitamin A (29% DV), Vitamin C (157%DV), Calcium (30% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Easy Strawberry Pie

1 pie shell, baked and cooled
1 quart ripe strawberries
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 ounce) package strawberry gelatin

1. Wash strawberries under cool running water. Remove stem and hull. Keep whole, cut in half or slice berries.
Set aside.
2. In a saucepan, combine sugar, cornstarch and water and bring to a boil, stirring until thickened.
3. Stir gelatin into the sugar mixture until it dissolves. Let it cool slightly.
4. Arrange the strawberries in the bottom of the baked pie shell so that they are even.
5. Pour the gelatin mixture evenly over the strawberries.
6. Refrigerate the pie until it is chilled and the filling is firmly set.
7. Slice and garnish with whipped topping if desired.

Yield: 8 servings

Note: different varieties of fruit and/or gelatin can be substituted if desired. For example, substitute
strawberries with peeled and sliced peaches and peach gelatin for an easy peach pie!

Nutrition Facts: Calories 290, Total Fat 8.2g (13% DV), Sat. Fat 2.0g (10% DV), Cholest. 0.0mg (0% DV), Sodium 176.2mg (7% DV), Total Carb. 53.1g (18% DV), Fiber 1.8g (7% DV), Sugars 37.9g, Protein 2.8g, Vitamin A (0% DV), Vitamin C (71%DV), Calcium (2% DV), Iron (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker