3 cups Diced rhubarb
1/2 cup Granulated sugar
3 cups Water
1 cup Pineapple juice
2 cups Champagne or sparkling white wine
3 Tablespoons Lemon juice

In a medium saucepan, combine rhubarb, sugar, and water. Cook over medium heat until fruit is very soft. Remove from heat and chill. Liquefy in blender. Combine rhubarb with pineapple, wine and lemon juice. Serve in a tall glass over ice.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
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I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Fresh Rhubarb Punch Yum

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1 cup Chow mein noodles
1 cup Chocolate chips (real chocolate not chocolate flavored)
2/3 cup Currants
2 Cookie sheets
Waxed paper
Prep time 20 minutes
Cook time 1 minute

Line 2 cookie sheets with wax paper.

To make each set of bug legs, arrange eight chow mein noodles as 2 sets of noodles for each bug by putting 4 noodles side by side, on prepared cookie sheets.

Melt chocolate chips in medium microwave bowl until smooth – about 45 to 60 seconds. Stir in the currents to just coat the chocolate.

Spoon about 1 tablespoon of mixture into the center of each chow mein arrangement. Place in refrigerator to set for about 5 mintues.

Gently peel off the waxed paper and serve.

Nutritional information:
Calories 232; total fat 15g, saturated 7g, trans fat 0g; cholesterol 33mg; sodium 61mg; total carbohydrates 24; sugars 20g; dietary fiber 3g

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Chocolate Bugs Yum

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Apricots (dried, found in produce or baking supplies isle of store)
Walnuts (pieces)
Honey or plain goat cheese or mascarpone cheese

Open apricots and fill with cheese. Add medium size piece of nut and serve. For easy serving, insert round toothpick across the top of the opened/stuffed apricot.

(Apricots are already sliced in half from the removal of the pit.)

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Stuffed Apricots (healthy snack, lunch item, appetizer, dessert, treat) Yum

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Apricots (dried, found in produce or baking supplies isle of store)
Walnuts (pieces)
Honey or plain goat cheese or mascarpone cheese

Open apricots and fill with cheese. Add medium size piece of nut and serve. For easy serving, insert round toothpick across the top of the opened/stuffed apricot.

(Apricots are already sliced in half from the removal of the pit.)

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Stuffed Apricot Treats (appetizer, healthy snack/lunch food, quick dessert) Yum

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RUSTIC TUSCANY BREAD

Prep time: 30 minutes plus thawing and dough rising time
Cook Time: 20-30 minutes
1 lb. Frozen bread dough
1 Tbl. Olive oil
¼ tsp. Salt
¼ tsp. *Cracked black pepper
1 can (14.5 oz.) Diced tomatoes with basil, garlic and oregano, drained
½ cup (2 oz.) Shredded Cheddar cheese
½ cup (2 oz.) Shredded mozzarella cheese
No stick cooking spray

Thaw bread dough; let rise according to package directions.

Roll dough out to a 12×19” rectangle. Brush dough lightly with olive oil; sprinkle with salt and pepper. Layer well-drained tomatoes and cheeses over dough. Fold dough into thirds over filling. With a sharp knife, make three diagonal cuts, about 2-inches apart, on top of dough, through first layer. Repeat with second set of cuts in opposite direction, crisscrossing first cuts.

Place dough on baking sheet coated with cooking spray. Bake in a preheated 400°F oven for 25 minutes or until golden brown.

Yield: 6 servings
*Quick Tip:
Purchase pepper and other spices in small amounts to insure their freshness. Black pepper should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole peppercorns will keep almost indefinitely, while ground pepper will stay fresh for about three months.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Rustic Tuscany Bread Yum

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LAYERED ITALIAN CASSEROLE

1 lb. Lean ground beef
½ cup Onion, chopped
1 small clove Garlic, minced
2 cans (8 oz. ea.) Tomato sauce
2 Tbl. Parsley, chopped
1 ¼ tsp. Salt
½ tsp. Oregano
1 pkg. (8 oz.) Spaghetti, cooked and drained
2 cups Ricotta or cottage cheese
8 oz. Mozzarella cheese, sliced
½ cup Parmesan cheese, grated

Brown beef, onion, and garlic in a skillet; drain fat.

Stir in tomato sauce, parsley, salt and oregano.

In a greased 8×12-inch shallow baking dish, layer the spaghetti, meat sauce, ricotta and mozzarella.

Top with Parmesan cheese.

Bake in preheated 350°F. oven for 20 minutes or until cheese is brown and bubbly.

Yield: 4 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Layered Italian Casserole Yum

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CORNED BEEF AND CABBAGE SOUP

Prep time: 15 minutes

½ lb. Corned beef (pre-packaged or leftovers)
4 Russet potatoes, peeled and cubed
1 Green cabbage head, shredded
4 slices Bacon
1 Onion, chopped
4 cups Chicken stock
2 Tablespoons Dijon mustard
To taste Salt
To taste Pepper

In a large, heavy pot with a lid, sauté the bacon until crisp.

Add the onion and sauté with the bacon until the onion is softened.

Add the cabbage and potatoes, toss to coat with the bacon drippings.

Cover and reduce heat to low and cook for 5 minutes.

Add the stock and mustard, stir to blend. Simmer until the vegetables are tender, approximately 20 minutes.

Stir in corned beef.

Season with salt and pepper.

Yield: 8 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Corned Beef and Cabbage Soup Yum

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COLCANNON

2 to 2 ½ lb. Potatoes (like Yukon gold)
1 small (about 1lb) Savoy or regular cabbage or curly kale
1 cup Milk
2 to 3 Tablespoons Chopped spring onions or scallions (more if your prefer)
½ stick Butter
To taste Salt
To taste Freshly ground pepper

Scrub the potatoes and leave the skins on. Put them in a saucepan of cold water, add a good pinch of salt and bring to the boil.

When the potatoes are about half cooked (15 minutes approx.) strain off two-thirds of the water, replace the lid on the saucepan, simmer and allow the potatoes to steam until they are cooked.

Discard the dark outer leaves of the cabbage, wash the remainder and cut into quarters, remove the core and cut finely across the grain. Cook in a little boiling salted water or until soft. Drain, season with salt, pepper and a little of the butter.

When the potatoes are just cooked, put the milk into a saucepan with the scallions and bring to the boil Pull the skins off the potatoes, mash quickly while they are still warm and beat in enough of the hot milk to make a fluffy puree. (If you have a large quantity you can do this in a food mixer.)

Stir in the cooked cabbage and taste for seasoning.

Colcannon may be prepared ahead up to this point and reheated later in a 350°F oven. Cover with tin foil before reheating so that it doesn’t get crusty on top.

Serve in a hot dish with a lump of butter melting in the center.

Yield: 8 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Colcanon Yum

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