dessert recipe snack

917 – Turtle Candies

Turtle Candies


1 cup butter
16-ounce package (2 1/4 cups) packed light brown sugar
14-ounce (1 1/4 cups) sweetened condensed milk
1 cup light-colored corn syrup
1 teaspoon vanilla
30-40 Pecan halves to form turtles
16 oz. candy quick or chocolate candy coating from local grocery

Candy thermometer to ensure caramel reaches ideal temperature. (Can be purchased from local store)
Piping bags to pipe caramel and chocolate over pecan halves to form turtles


Line a sheet pan with parchment paper and arrange 4 pecans halves together to resemble feet.
Repeat until the halves have been used. Set pan aside.

1. In a 3-quart heavy saucepan melt butter over low heat.
Add brown sugar, condensed milk, and corn syrup, mix well.
Cook and stir over medium-high heat until slightly boils.
Insert candy thermometer inside mixture and clip to side of pan.
Reduce heat to medium and continue to boil at a moderate, steady rate.
Continue to stir mixture for 15-20 min or until it registers 248 degrees Fahrenheit, firm-ball stage.
Be sure to stir mixture until the temperature is reached to ensure it does not scorch or burn.

2.Once mixture reaches 248 degrees Fahrenheit, remove saucepan from heat. Remove thermometer.
Stir in vanilla.
Let the caramel mixture cool in the saucepan for approximately 5 min (Caramel should be cool enough to touch using a piping bag).

While waiting, melt the chocolate according to package instructions.
Once melted, fill a piping bag with the chocolate mixture and set aside.
Take your other piping bag and fill with the slightly cooled caramel mixture.
Cut the bottom of the bag to allow for a mode rate flow of caramel.
Pipe caramel over the 4 pecan halves, a quarter size circle, and repeat until caramel has been piped over the remaining halves.

Next take the melted chocolate piping bag, pipe over the caramel until the caramel is covered.
Let chocolate set and enjoy! Store candies in airtight container up to 2 weeks.

Courtesy of The Art of Baking, Inc., recipe adapted from Better Homes and Gardens Cook Book: “Caramels”recipe

The Peggy Denny Show – Recipe # 917 PT2

recipe seafood snack vegetable

915 – Lobster Crab and Artichoke Dip

Lobster Crab and Artichoke Dip


Canola Oil
1 Cup Spinach
1 tsp Garlic, Minced
1/4 tsp Sea Salt
1/4 tsp Black Pepper, ground
8 oz Cream Cheese, Softened
2 cups Mayonnaise
1 TBS Dijon Mustard
1 tsp Cholula
1 (14oz) can Artichoke hearts, drained and chopped
1/2 cup Parmesan, Grated
1/2 cup Lobster Meat, Chopped
1/2 cup Jumbo Lump Crab Meat
1 cup Mozzarella, Shredded


1. Preheat oven to 350 degrees Fahrenheit.
2. Add oil to a saute pan, cook spinach and garlic until fully wilted.
3. Place wilted spinach on a plate and cool to room temperature.
4. In a large mixing bowl beat the cream cheese with a hand mixer until smooth and creamy.
5. Add all ingredients except for mozzarella to the bowl and toss well until completely combined.
6. Place mixture into a pie plate or shallow pan and top with mozzarella.
7. Bake dip for 30-40 minutes, until brown and bubbly.
8. Serve with your favorite tortilla chips, crackers, or vegetables.

Misoyaki Sea Bass


4 TBSP Light Brown Sugar
2 TBSP White Miso Paste
1 TBSP Mirin (Sweet rice wine)
1 TBSP Sake (Rice wine)
2 each 7 oz Sea Bass Fillets
1 TBSP Vegetable Oil


1. Place light brown sugar, white miso paste, mirin and sake in mixing bowl.
2. Mix well with a whisk until the ingredients are fully combined.
3. Add sea bass fillets to the mixing bowl.
4. Gently massage the sauce into the fish while turning to fully coat.
5. Cover the mixing bowl and allow to marinate for 12 hours.
6. Preheat the oven to 400 degrees Fahrenheit.
7. Place a medium sized, oven-safe saute pan over medium high heat.
8. Add 1 TBSP of vegetable oil to saute pan.
9. Remove sea bass from marinate and allow any excess marinade to drain.
10. Sear the sea bass on both sides until caramelized, about 2-3 minutes per side.
11. Finish cooking in the oven until the fish done.
12. Transfer sea bass to the plate and drizzle and any sauce from the pan over top.
13. Serve with your favorite green vegetable and rice.

Bonefish Grill

The Peggy Denny Show – Recipe # 915 PT1

The Peggy Denny Show – Recipe # 915 PT2

chicken dessert fruit recipe snack

902 – Tomato Avocado Chicken, Blueberry Lemon Cheesecake Bars

Tomato Avocado Chicken

4 skinless, boneless chicken breasts
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon vegetable oil
2 medium tomatoes, sliced
2 avocados, peeled, pitted and sliced
8 slices provolone cheese

1. Preheat oven to 350 degrees Fahrenheit.
2. Sprinkle chicken with onion powder, salt and pepper. Heat oil in a large nonstick skillet.
Add chicken and brown both sides, about 10 minutes.
3. Place chicken on a baking sheet and top each breast with 2 slices of tomato and 2 slices of cheese.
Back for 15 minutes, until cheese melts and chicken cooks through.
Remove from oven and top with slices of avocado.

Yield: 4 servings

Blueberry Lemon Cheesecake Bars


Cooking spray
9 graham crackers
2 tablespoons granulated sugar
1/2 stick unsalted butter, melted


8-ounce 1/3-less-fat cream cheese
2 eggs
2 lemons, zested and juiced
3/4 cup fat-free Greek Yogurt
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup fresh blueberries

1. Preheat oven to 325 degrees Fahrenheit.
2. To prepare crust, coat a 7 by 11-inch baking pan with cooking spray.
Then place parchment paper over the top, pressing down at the corners.
In a food processor, process graham crackers and sugar until you have the texture of breadcrumbs.
Add the melted butter and pulse a couple of times to fully incorporate.
Pour into the lined baking pan and gently pat down with with the base of a glass.
Bake in the oven for 15 minutes until golden. When done, set aside to cool.
3. To prepare filling, place cream cheese and next 6 ingredients (through salt) in processor;
process until smooth. Pour mixture into the cooled crust and then cover with blueberries.
4. Bake at 325 degrees Fahrenheit for 35 minutes or until the center only slightly jiggles.
Remove from the oven and cool completely before refrigerating for at least 3 hours.
Once set, remove from pan using the parchment lining and slice into 12 rectangular bars.
Yield: 12 servings

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension

The Peggy Denny Show – Recipe #902 Pt. 1

The Peggy Denny Show – Recipe #902 Pt. 2

dessert recipe snack

874 – Chocolate Chip Cookies, Chocolate Chip Bourbon Pecan Pie

Chocolate chip cookies
Yields three to four dozen


1/2 cup butter soften
1/2 cup butter flavored Crisco
1 cup dark brown sugar
2 eggs
1 tbs. vanilla
2 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
2 1/2 cups semi-sweet chocolate chips


Preheat oven to 375 degrees Fahrenheit. Combine flour, salt, and baking soda in a medium bowl and set aside. In a large mixing bowl beat soften butter and butter flavored Crisco until slightly combined (be sure not to over mix). Add brown sugar and beat until combined. Add eggs and vanilla and beat until combined ensuring no streaks of egg are in the mixture. Scrap sides of bowl and beat in flour mixture until combined. Next use a wooden spoon or a spatula and stir in chocolate chips. Drop mixture onto an ungreased cookie sheet using a small scooper or by using two teaspoons/flatware. Bake for 8-10 minutes or just until edges are light brown. Remove from oven and cool on cookie sheet for 2 minutes prior to transferring to a wire rack to finish cooling. (If you like warm cookies like us, feel free to enjoy them before cooling completely)

***Baker’s tip: Using a cookie sheet with no sides works best. If one is unable, a jelly roll pan (pan with
all sides raised) will be fine to use. If jelly roll pan is used, I recommend lining with parchment paper for
easy release after baking.

***Store baked cookies in airtight container up to 3 days*** Unbaked cookie dough cake be frozen and baked as desired.

Chocolate chip Bourbon Pecan Pie
Yields one 9″ pie

1 cup light brown sugar
4 tbsp. salted butter
2/3 cup corn syrup
Few drops of pure vanilla extract
Pinch of salt
1/4 cup Bourbon (tested with Jim Beam)
3 large eggs at room temperature (to achieve set out un-cracked for 30 minutes prior to beginning)
7 oz (2 cups) of pecan halves
1/4 cup semi -sweet chocolate chips
One 9″ unbaked frozen pie crust


In a medium saucepan, combine the brown sugar, butter, corn syrup, vanilla, and salt. Stir over
medium heat constantly until the butter has melted and the sugar has dissolved. Remove the pan from
the heat and add the 1/4 cup bourbon. Return to heat and continue to stir for additional 2 minutes
(a whisk works best for stirring).

Remove pan from heat and let cool 10-15 min (or until tepid/lukewarm). Preheat oven to 375
degrees Fahrenheit. Whisk in eggs one at a time to cooled mixture. Stir in pecans and chocolate chips.
Place frozen pie crust on cookie sheet. Pour mixture into frozen pie crust and bake 50-60 minutes,
or until set. Remove the pie from the oven, transfer it to a wire rack, and leave to cool 3-4 hours.
Cut and enjoy!

***Tips from Baker: To ensure you do not have scrambled eggs, temper your eggs by adding some of

the warm sugar mixture to the eggs prior to whisking in. During baking if edges are over-browning, cover
edges with foil.

**Serving suggestions: served warm with your favorite ice cream or whipped cream.

Recipes courtesy of: The Art of Baking, Inc.

Lynard Williams

The Peggy Denny Show – Art of Baking, Recipe #874, PT1

The Peggy Denny Show – Art of Baking, Recipe #874, PT2

fall fruit recipe snack

872 – Fall Recipes from Get Togethers with Deidre

Fall Recipes from Get Togethers with Deidre

Peach and Mango Juice topped off with Sparkling Apple Peach Cider. Celebrate and Toast to all your blessings.

Apple Cider with mulling spices – warm in a skillet, sip and enjoy!

Egg Nog blended with banana, ice and cardamom spice, enjoy!

Vanilla Ice Cream with Orange Sherbert blended with your favorite sparkling drink. Enjoy!

Weetabix, add chocolate bar and marshmallows. Enjoy!

Zucchini, squash diced, add oil and olive mixture, steak seasoning, favorite cheese and bread to sop up the gravy!

Spinach, ham diced, onion, tomato, mushrooms, red pepper, cheese, eat with crackers. Enjoy!

Blackberries with blackberry yogurt and add a nut bar if desired.


Please donate to Ambassadors to give relief to those who are the subjects of domestic violence for lawyer fees, relocation and transportation and education.
All donations are tax deductible. At the close of the year it is good time to give.
AMBASSADORS (Non-Profits of Get Togethers With Deidre)

The Peggy Denny Show – Get Togethers with Deidre Pt 1; Recipe #872

The Peggy Denny Show – Get Togethers with Deidre Pt 2; Recipe #872

recipe salad snack vegetable

871 – Kale Chips, Collard Greens Salad

Kale Chips

Preheat oven to 350°F.
If kale is wet, very thoroughly pat dry with a clean kitchen towel; lay individually on an un-greased cookie sheet. Drizzle the kale with olive oil and sprinkle with 1/4 teaspoon each; greek seasoning, onion powder, garlic powder, ground red pepper.
Using your hands, massage the oil and seasonings onto the kale leaves to evenly coat.
Make sure leaves do nor overlap.
Bake at 350F until most leaves are crisp, switching the pans back to front and top to bottom halfway through, start checking after 8 minutes to prevent burning.
Let cool ….. Enjoy!

Collard Greens Salad


*1 medium bunch or 2 pound bag collard greens, washed, stems removed, leaves rolled up and sliced into thin strips if using whole leaves
Add any combination or all of the following:
1/2 cup diced apples
1/2 cup radishes, sliced very thinly
1 bunch spring or green onions, chopped
1 med. sweet onion sliced
1 med. red onions
1/2 cup cranberries
2 tablespoons extra virgin olive oil
1/2 cup organic apple cider vinegar
1 tablespoon greek seasoning
Kosher Salt to taste
Black pepper to taste

Use one of the following for Topping
1-cup slithered almonds
1- cup honey roasted peanuts
1- cup unsalted sesame seeds
1-cup walnuts


1. Whisk together the oil, vinegar, sea salt, greek seasoning, and black pepper.
2. Massage the dressing into the collard leaves, using strong hands and taking your time. Collards should become soft and well coated with the dressing, roll two or three leaves together tightly and with a sharp knife carefully slice thinly, if you are using whole leaf, if you have prewashed, with shears, cut the large stems out, and make pieces smaller.
3. In a large bowl, toss the collards with desired ingredients, cover tightly and refrigerate overnight.
Just before serving, add your favorite topping.
*can also add shredded cabbage, kale or spinach

Dr. Inetta Cooper
The Peggy Denny Show – Living Well, Inc. Pt 1; Recipe #871

The Peggy Denny Show – Living Well, Inc. Pt 2; Recipe #871

recipe snack vegetable

868 – Deidre’s Tomato Gravy

Deidre’s Tomato Gravy

2 Medium Tomatoes diced
1 large red onion chopped
1 heaping tablespoon mix of Turmeric, Curry, Basil, Cayenne Pepper
2 teaspoons minced garlic
1/4 Cup water
4 pickled beets chopped with juice included
4 tablespoons of olive oil

In a preheated skillet add the oil, tomatoes, onion, garlic, seasonings, beets and water. Stir frequently.
Let it simmer about 10 minutes until it is a nice gravy consistency. Add to your breads, rice or pasta for a quick meal for your next get together. Enjoy!

Bananas with Walnuts and Honey

1 banana peeled and sliced
1/4 cup walnuts
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon banana extract

In a heated skillet put in the oil, then, add the bananas, walnuts, honey and extract. Stir gently for 3-4 minutes to warm and blend all of the ingredients and flavors.
Store in a jar or serve immediately with ice cream, yogurt or drizzle over cake and cookies or pie. Enjoy!

Popcorn with Chocolate and Nuts

Microwavable Popcorn
White Chocolate
Mixed Nuts

Microwave the popcorn, then put it into a bowl. Grate or chop the white chocolate and put it into the bowl with the popcorn.
Add the mixed nuts to the mixture. Fold in mixture and put into a cup or bags to serve. Enjoy!

Deidre Odumakinde

recipe snack vegetable

866 – Deidre’s Elegant Asparagus Dish

1 lb. of fresh Asparagus – rinsed well and the ends cut off
1 medium tomato chopped in medium chunks
1 small onion chopped
4 slices Virginia baked ham
1 tsp shrimp chili sauce
2-3 tablespoons feta cheese
1 tsp garlic minced
2 tablespoons sherry
1/2 orange – juiced
2 tablespoons olive oil

Heat a non-stick skillet on medium high and put in the olive oil, tomato, onion, garlic, chili sauce and asparagus.
Saute the mixture for two minutes, tossing. Put in the ham, cherry tomatoes, sherry and feta cheese. Toss and saute the mixture for two minutes, tossing.
Toss and saute for about 3 minutes, then turn off the heat. Serve hot or room temperature. Enjoy!

Deidre Odumakinde

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

beef fruit pork recipe snack vegetable

854 – Kale Sauté, Mainstay Meatloaf, Winter Squash Puree

Kale Sauté

2 T olive oil
4 cups finely chopped kale
Salt to taste

Add oil to hot pan. Add well washed, shredded kale to hot pan. Sprinkle with salt to taste.
Sauté kale 1-2 minutes over medium-hight heat until slightly wilted.
Cover and allow to cook another 4-5 minutes until kale is tender.
Sprinkle lightly with vinegar or lemon juice before serving, if desired.

Mainstay Meatloaf

2 eggs, beaten
3/4 cup milk
1/2 cup breadcrumbs (or substitute crushed saltines or dry oatmeal)
1/2 cup small onion, chopped
1 pound lean ground beef
1/2 pound ground pork (or substitute pork breakfast sausage)
Salt and pepper to taste

Mix ingredients together until well combined.
Add meat mixture to loaf pan or form into loaf shape and place on rimmed baking sheet.
Bake at 350°F for 45 minutes to 1 hour
Combine 1/2 cup ketchup plus 2 T brown sugar. Brush onto top of meatloaf during last 20 minutes of cook time.
Remove from oven and let rest 10-15 minutes for easier slicing.

Winter Squash Puree

1 cup carrots, peeled and chopped
1 apple, peeled and chopped
1 acorn squash (or butternut squash), peeled and chopped
4 T butter
Salt to taste

Cover carrots, apple and squash cubes with water.
Simmer until fork tender.
Drain vegetables. Add cooked vegetables plus butter to food processor and blend until smooth.
Serve hot. Tastes great plain or sprinkled with toasted walnuts.
Like soup? Add milk or half & half while processing until soup consistency is reached.
Creamy delicious and loaded with nutrition.

No Bake Protein Bites
Everyone’s favorite!

1/4 cup quick cooking oats
2 Tablespoons sliced almonds, toasted

Mix together in food processor and grind into fine crumbs. Set aside to use as coating on finished product.

1 1/2 cups quick cooking oats
1 cup dried fruit (your choice of variety)
1/2 cup nut butter
1/4 cup honey
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
2 Tablespoons coconut
2 Tablespoons sunflower seeds

Mix ingredients in food processor or stand mixer until well combined.
Roll mixture into 1″ balls.
Roll balls in oat/almond crumbs until completely coated.
Store layered between parchment paper in an airtight container.


Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show – Recipe 854 Pt 1

The Peggy Denny Show – Recipe 854 Pt 2