WATERMELON CITRUS SOUP

1 box (4 serving size) Lemon-flavored gelatin mix
1 box (4-serving size) Lime-flavored gelatin mix
2 cups  Boiling water
6 cups  Seedless watermelon puree, chilled
3/4 cup Fresh mint leaves (optional – garnish)

Place gelatin mixes in a heat-proof bowl and pour in boiling water.  Stir until dissolved.  Stir in watermelon puree and divide among bowls. 

Sprinkle mint over tops of each bowl and serve immediatesly.

Creative Cooking
By
Lydia Critchley, LLC
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

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WATERMELON CITRUS SOUP Yum

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UNBAKED CHOCOLATE COOKIES

2 cups  Granulated sugar
1/2 cup  Cocoa
1/2 cup  Margarine
1/2 cup  Milk

1 Tablespoon White (clear) corn syrup
3 cups  Quick oatmeal
1/2 cup  Nuts, chopped
1 teaspoon Vanilla extract

Combine first 4 ingredients and cook for 5 minutes.

Add remaining (4) ingredients and stir until well blended.

Drop on waxed paper from cookie dropper or teaspoon and allow to become firm.

Enjoy.

Creative Cooking by Lydia (Critchley)
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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Unbaked Chocolate Cookies Yum

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SUNFLOWER SANDWICH

4 servings      1 serving
4 1/2 Split English muffin or hamburger bun
OR OR
4 Slices 1 Slice of bread
As desired As desired Peanut butter (creamy) (if peanut allergy, use apple butter)
4 1 Canned pineapple slice, cut into 8 pieces, or canned pineapple tidbits
As desired As desired Raisins
AS desired As desired Sunflower nuts (seeds)

Use a table knife or sturdy plastic knife to spread the English muffin into half or spread the bread slice with peanut butter.

Arrange the pineapple pieces on top of the peanut butter into a circle to look like the petals of a flower.

Fill the center of the flower with raisins.  If you like, sprinkle with sunflower nuts.

Yield: 1  or 4

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:
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SUNFLOWER SANDWICH

CLASS RECIPE
4 1/2 Split English muffin or hamburger bun
OR OR
4 Slices 1 Slice of bread
As desired As desired Peanut butter (creamy) (if peanut allergy, use apple butter)
4 1 Canned pineapple slice, cut into 8 pieces, or canned pineapple tidbits
As desired As desired Raisins
AS desired As desired Sunflower nuts (seeds)

Use a table knife or sturdy plastic knife to spread the English muffin into half or spread the bread slice with peanut butter.

Arrange the pineapple pieces on top of the peanut butter into a circle to look like the petals of a flower.

Fill the center of the flower with raisins.  If you like, sprinkle with sunflower nuts.

Yield: 1  (Class 4)

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Sunflower Sandwich Yum

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FROSTED PUMPKIN BARS

1 cup All-purpose flour
1 cup Sugar
1 tsp. Ground cinnamon
1 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Ground cloves
1 Egg
2 Egg whites
1 cup Canned pumpkin
1/4 cup Canola oil
2 Tbl. Water
4 oz. Reduced-fat cream cheese
1 1/2 cup Confectioners' sugar
1 tsp. Vanilla extract
1/4 tsp. Grated lemon peel

In a mixing bowl, combine the first six ingredients.  Add egg, egg whites, pumpkin, oil and water; mix well.  Transfer to an 11″x7″x2″ baking pan coated with nonstick cooking spray.  Bake at 350? for 25-30 minutes or until a toothpick inserted near the center comes out clean. 
Cool on a wire rack.

In a mixing bowl, beat cream cheese.  Beat in confectioners' sugar, then vanilla and lemon peel.

Frost bars.

Chill for 15 minutes, then cut.

Refrigerate leftovers.

Yield: 15 servings

Nutritional analysis;  One bar equals 185 calories, 6g fat (1g saturated fat), 18mg cholesterol, 146mg sodium, 32g carbohydrate, 1g fiber, 3g protein.

Diabetic Exchanges: 2 starch, 1 fat

href=”mailto:creativecook@creativecookingbylydia.com”>creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

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.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.

Interactive questions, comments, suggestions, etc. can also be posted on this website.
   

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Frosted Pumpkin Bars Yum

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