CHRISTMAS CHEESE BALL
1 8-oz. pkg. Cream cheese, room temperature
1/2 cup Finely grated Colby cheese
1/2 cup Finely grated cheddar cheese
1/2 Tbl. Pimento (red)
1/2 Tbl. Onion chopped finely
1/2 Tbl. Green pepper chopped finely
1 tsp. Worcestershire sauce
1/2 tsp. Lemon juice.
To coat ball Finely chopped nuts
Crackers or small rye bread slices (like Ruebschlager bread) to serve cheese ball with
Mix all together and form into a ball.
Roll in finely chopped nuts.
Serve with crackers or rye bread slices.
Store in the refrigerator.
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Christmas Cheese Ball
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Save your egg shells in a container until you have several collected. Then add water and allow them to soak for a few days. Your water will become cloudy with lime from the shells. This water is great to use for watering your plants since it has protein and lime mineral.
They can also be crushed and used as drainage in the base of your planters and flower pots. They also make good bulk in your potting soil to keep it loose and emit nutrients into the soil. Since it is a “base” it will help neutralize the acid in your soil if it becomes acidic.
They can also be added to your compost pile.
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creativecook@sbcglobal.net.
Cookies can be stored in the freezer if sealed well. I do not recommend freezing meringue type cookies though.
If they get hard from leaving out in the air or not being sealed properly on your counter top, wet the inside of the container cover (I run it under the faucet and leave it dripping wet) and put it back on the canister. By morning the cookies are usually again soft, but if very hard, you might want to do it more than once. Some use bread or apple, but these leave flavors from the bread or apple in the cookies and will make the cookies close to the bread soggy and the others hard.
Raw cookie dough can be frozen ahead and taken out for holiday or later baking. This is especially good with cut-out dough, chocolate chip, molasses, oatmeal and other similar type cookie doughs.
If you have any addition questions on this subject contact me via the e-mail address below.
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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:
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LYDIA'S CUT OUT COOKIES
1 cup Crisco shortening (I use butter flavored)
1 1/2 cups Granulated sugar
1 1/2 teaspoons *Vanilla extract
3 Eggs
3 1/2 cups All purpose flour
2 teaspoons Cream of tarter
1 teaspoon Baking soda
1 teaspoon Salt
Cream together the shortening, sugar and vanilla. Add eggs, beating well after adding each egg.
Sift together flour, cream of tarter, baking soda and salt. Add to creamed mixture and mix well. Chill at least 4 hours before rolling out. Roll out on floured baking sheet and bake on greased pans at 350 degrees for about 7-10 minutes or until tender to the touch but not browned. Be careful to not use too much flour in rolling and re-rolling the dough. If you have a pie sleeve to roll it in or between waxed paper it saves excess flour usage. Some people use powdered sugar to roll cookies in to save them from getting hard. Keep dough that is not being rolled in the refrigerator. Remove cookies promptly from cookie sheets to cooling racks after being removed from the oven to save over-baking.
TIPS:
Dipping your cookie cutters in cocoa will give them a pretty brown edge and will outline any prints from your cookie cutter. Glazing the cookies with a powdered sugar glaze while they are hot saves time in frosting. They can be sprinkled with colored sugars before baking for speedy decorating too.
Variations:
*For pumpkin cookies, add orange flavoring and red and yellow food coloring.
* Instead of vanilla, you can add 2 Tablespoons fresh orange rind or use orange or lemon flavoring.
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Lydia's Cut Out Cookies
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FRUIT WITH YOGURT DIP
(Recipe has less fat and salt)
1 carton (8 oz.) Vanilla yogurt
2 Tbl. Brown sugar
1/4 tsp. Lemon juice
Fresh Fruit Strawberries, bananas, apples or fruit of your choice
In a small bowl, combine yogurt, brown sugar and lemon juice.
Serve with fruit.
Yield: 1 cup
Nutritional information per 3 Tbl. dip (with non-fat yogurt)
Calories 58; sodium 321mg; cholesterol 1mg; carbohydrate 12gm; protein 2gm; fat trace.
Diabetic exchange: 1 fruit
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creativecook@creativecookingbylydia.com.
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Fruit With Yogurt Dip
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SPANISH MEATLOAF (BALLS)
1 lb. Ground beef
1 (16 oz.) can Spanish rice, drained
1 Egg, beaten
In a bowl, combine all ingredients and mix well.
Pour into greased loaf pan or make into meatballs or bake in small muffin pans.
Bake at 350? for 1 hour (if made into balls or mini-muffins, reduce baking time to about 1/2 hour).
Drain off excess liquid.
Yield: Depends on how formed.
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Spanish Meatloaf or Meatballs
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To keep credit bureaus from selling your information to credit card companies, call 888-567-8688 and tell them to stop selling your information to insurance companies and insurance firms. It can take up to 3 months to stop getting annoying preapproved mail, but it works. I have done it and it really makes a difference.
Contact the driver's liscence department and ask for the form to opt our from them selling your information too. There is no cost to do the above. I have done this too and my junk mail is very minimal.
Pay on line and stop the possibilty of your statements being stolen from your mailbox and have your statements sent electronically instead of via hard mail.
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Creamy Pumpkin Pie in the “General Recipes” does not need any appliances or heat to prepare. An adult recipe that any age child can make if they are big enough to shake a bowl for 1 minute and the adult can measure the ingredients if the child is not able to read.
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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@creativecookingbylydia.com.
Double Peanut Butter Cookies for 2
3/4 cup All-purpose flour
1/4 cup Granulated sugar
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1/4 cup Shortening
1/4 cup Creamy peanut butter
2 Tablespoons Light (clear) corn syrup
1 Tablespoon Milk
Additonal peanut butter.
In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter (using a pastry blender works best) until moisture resembles coarse crumbs. Stir in the corn syrup and milk; mix well. Shape into a 2-inch roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. Cut into 1/4-inch slices; place half of them 2 inches apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Cover with remaining slices; seal edges with a fork.
Bake at 350 degrees for 12-14 minutes or until lightly browned.
Cool for 2 minutes; remove from pans to wire racks to cool completely.
Yield: about 1 dozen (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.)
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Double Peanut Butter Cookies for 2 (1 dozen)
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Creamy Pumpkin Pie
1/2 cup Cold milk (whole works best)
1 pkg. (6-oz. serving size) Vanilla flavor instant pudding & pie filling
1 tsp. Pumpkin pie spice *
1 cup Canned pumpkin
2 1/2 cups Frozen non-dairy whipped topping, thawed
1 Graham cracker pie crust (8 or 9″)
In large bowl beat milk (or if you have a bowl with a seal – shake) for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired. You might want to put pillows of whipped topping on and sprinkle pumpkin pie spice lightly on the pillows or top with Halloween candy.
Store in refrigerator.
Yield 8 servings.
*NOTE: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkn pie spice.
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@creativecookingbylydia.com.
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Creamy Pumpkin Pie
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