Author Archives: creativecook

Hot Dog Pizza

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KIDS' HOT DOG PIZZA

CRUST
1 3/4 cups Pancake or waffle mix
1/3 cup Grated Parmesan cheese
1/4 cup Milk
2 Tablespoons Cooking oil (canola or your choice)
1 Egg
15×10″ jelly roll pan (cookie pan with sides) or 12-inch pizza pan

TOPPING
10-oz. (1 1/2 cups) Prepared pizza sauce
1/4 cup Chopped onion
1/4 cup Chopped green pepper
6 Wieners, sliced crosswise into 1/4-inch pieces
8 oz. (2 cups) Shredded mozzarella cheese

Heat oven to 400 ?. 

Grease 15×10-inch jelly roll pan or 12-inch pizza pan. 

In medium bowl, combine pancake mix, cheese, milk, oil and egg; mix well.  (Dough should form ball.  If too dry, add 1 to 2 teaspoons milk; if too moist, add 1 to 2 teaspoons pancake mix.) 

With lightly greased fingers, pat out dough in prepared pan, forming 1/4-inch rim around edges. 

Bake at 450? for 5 to 8 minutes or until bubbly and cheese is melted.

Yield: 8 servings

Nutrition information per serving:
Serving size: 1/8 of recipe
Calories 170; protein 17g; carbohydrate 27g; fat 22g; sodium 1150mg; potassium 140mg.
Percent U.S.RDA per serving: protein 25%; vitamin A 10%; Vitamin C 25%; Thiamine 15%; Niacin 10%; Calcium 35%; Iron 15%.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking 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

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Dreamy Hot Chocolate

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DREAMY HOT CHOCOLATE

3 teaspoons Unsweetened cocoa powder
4 teaspoons Sugar (granulated)
1 teaspoons Honey
2 cups Milk
Optional:
Marshmallows
Candy Canes
Cinnamon

Spoon 1 1/2 teaspoons cocoa powder, 2 teaspoons sugar and 1/2 teaspoon honey each mug.  Add 1-tablespoon milk to each mug and blend.  (Small wire whip works well.) 

Pour the remaining milk into a saucepan and heat over a medium heat just until it comes to a simmer (little bubbles around the edge).  Turn off heat. 

Carefully spoon the milk into the mugs with a ladle.  Stir and serve warm.

For an extra treat, add marshmallows or a sprinkle of cinnamon or use candy canes to stir.

Yield: 2 cups 

(For a larger yield, multiply recipe as many times as you want.  If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe.  Call 608-240-9773. Thanks.)
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking 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.

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Perfume samples

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Take a cotton ball in a small medicine bottle along when you go shopping.  When you find a sampler perfume you like, spray onto a cotton, apply where you prefer if you want to use it at that time, or put the cotton ball into the medicine bottle and use later and when done using it, place in your linen closet, clothing closet, dresser drawer or car for a sachet or car scent.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking 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

Mesh vegetable bags/kitchen mesh ball scrubbies – windshield helpers

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Save the mesh bags for onions, etc. and roll into a ball and tie for a quick scrubbie for thin frost on your windows of your vehicle.  Another item from your kitchen that works great is the nylon scrubbie meant for dishes.  It is small enough to fit in your pocket or purse if necessary to have handy when you get to the car or if it frosts up while driving.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking 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

Quick Tips for Marinara Sauce Uses

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1.  For a personal pizza, spread on pita bread; sprinkle with cheese and heat.
2.  Make a quick and easy minestrone: Cook some elbow macaroni and add to sauce with enough cooking water for soup consistency. Stir in leftover cooked veggies and serve sprinkled with cheese.
3.  Heat sauce, then dunk soft breadsticks.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking 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

Chocolate-Almond Croissants

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Chocolate-Almond Croissants
1 can (8 oz.) Refrigerated reduced-fat crescent rolls
1 box (7 oz.) Almond paste (not marzipan)
2 bars (1.55 oz. each) Milk chocolate (1 bar cut into 8 equal pieces
1 teaspoon Sugar

Heat oven to 375 degerees. 

Unroll dough; separate wedges. 

Measure 1 Tablespoon almond paste and divide in half.  Press each half into a 1 1/2×1-inch rectangle.  Repeat 3 times. 

Place a rectangle on bottom of each wedge.  (Wrap rest of almond paste well; freeze for another use.) 

Top almond paste with the chocolate pieces. 

Roll up dough as shown on package.  Place on a baking sheet; sprinkle each with 1/8 teaspoon sugar.

Bake as package directs. 

Remove to a wire rack to cool sightly. 

Break up other chocolate bar; put into a 1-quart ziptop bag.  Microwave at 10-second intervals until melted.  Snip a tip off a corner of bag and pipe chocolate onto croissants. 

Variations:
Replace milk chocolate with bittersweet or semi-sweet.
Use a teaspoon of raspberry jam instead of chocolate in each croissant.
To decorate, sift confectioners' sugar on croissants instead of piping on chocolate.

Serve warm, or at room temperature.

Nutrition information per serving:
198 calories, 4g protein, 23g carbohydrates, 9g fiber, 10g fat (3 g saturated fat), 3mg cholesterol, 238 mg sodium.

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.

I am available to teach cooking 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

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Cleaning Artificial Flowers

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Dusting frequently with a hair dryer set on low prevents buildup that can become hard to remove.  To clean safely (and this means without using water), pour some salt into a plastic bag, put the flower heads down into the bag, and shake.  Place a nylon stocking over a vacuum nozzle and gently remove the salt, which will have absorbed the dirt from the flowers.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking 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

Nutty Turtles

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NUTTY TURTLES

2 oz. (1 small pkg.) Cream cheese
12 (about 1/2 cup) Walnut halves, unbroken
12 Pitted prunes

Butter knife
Plate

Cut cream cheese into 3 equal pieces.  Then cut each piece in half and half again.  You should have 12 pieces of cream cheese.

Take a piece of cream cheese and press it against 1 walnut half.  Shape the cream cheese into a flat circle or oval.  Set it down on a plate with the walnut half on the bottom.

Take a pitted prune and press it over the top of the cheese.  It should really look like a cream cheese sandwich with a walnut half on one side and a prune on the other.

Now you need 5 small pieces of walnut.  Each piece should be about the size of a kernel of corn.  Take them from the 1/2 cup of walnut pieces.  Break the large pieces if you don't have any small ones.

Pretend the prune is the turtle shell.  The walnut is the underside of the turtle.  Now you want to give the turtle a head.  Stick 1 of the small pieces of walnut into the layer of cream cheese at one end of the turtle.

Now stick 4 more pieces of walnut into the cream cheese layer around the turtle.  Put 2 near the head and 2 at the back.  These will be the turtle's feet.  Set the finished turtle down on a plate.  Repeat until you have 11 more turtles.

Serve to your friends or put them in a covered container and store in the refrigerator until snack time.

Yield: 12 turtles

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking 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

Golden Vegetable Soup (yield: 3 cups)

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GOLDEN VEGETABLE SOUP

1 cup Water
1/2 cup Diced celery
1/2 cup Diced carrots
1/2 cup Chopped broccoli
1/2 cup Chopped cauliflower
1 ounce Diced onion
1/4 tsp. Salt
1/4 tsp. Pepper
1 Tbl. Flour
1 cup Skim, 1% or 2% milk
2 ounces Pasteurized process cheese spread, cubed

In a 2-quart saucepan, combine water and vegetables; heat to boiling. Reduce heat; simmer 15 minutes or until tender.  In tightly covered jar, shake salt, pepper, flour and milk until thoroughly mixed; stir into vegetable mixture.  Heat to boiling; boil and stir 1 minute until thickened.  Stir in cheese until melted.

Yield: 3 cups

TIP: Soup can be made in larger quantity and frozen.
(For a larger yield, multiply recipe as many times as you want.  If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe.  Thanks.)
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking 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.

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Microwave Taco Soup

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MICROWAVE TACO SOUP

1/4 lb. Ground beef
1/.2 cup Chopped onion
1 (16-oz.) can Stewed tomatoes, chopped
1 (16-oz.) can Kidney beans
1 (8-oz.) can Tomato sauce
2 Tbl. Taco seasoning mix
1 small Avocado, peeled, chopped
Garnish Corn chips
Topping Sour cream

Brown ground beef with onion in large glass casserole in microwave on High for 3 to 4 minutes; drain. 

Add 1 1/4 cups water and next 4 ingredients; mix well. 

Microwave on High for 5 minutes. 

Stir in avocado. 

Top each serving with shredded Cheddar cheese, corn chips and sour cream.

Yield: 6 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.

I am available to teach cooking 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

Print Recipe
 Microwave Taco Soup BigOven - Save recipe or add to grocery list Yum
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