COOKIE POPS

20 Vanilla wafers or single-layer cookies
1/2 cup Low-fat, low sugar or any other peanut butter
1 (6-ounce) bag Chocolate, or white chocolate chips
Candy sprinkles or tubes of frosting (optional)
10 Ice-cream sticks

Spread peanut butter over flat side of the cookies.

Press an ice-cream stick into the peanut butter on half the cookies.

Top with another cookie so the stick is sandwiched between the two cookies.

Melt chips in microwave or over a double boiler, stirring until smooth.

Dip cookie pops in the melted chips, covering completely.

PRACTICAL TIP: Allow the excess coating to drip into pan before setting the cookie on the wax paper. Work quickly to cover the coating with sprinkles before the coating sets.

Set the cookie pops on waxed paper, stick side up, and sprinkle with candy sprinkles before the coating sets.

Place in the refrigerator to chill.

Make funny faces or designs with tubes of frosting, if desired, and serve.

Variations: If using white chocolate chips, tint the melted chocolate with food coloring. To make Flower Pops, spread cookies with peanut butter. Then set “petals” cut from fruit leather around the outside edge, add ice-cream sticks, and top with a second cookie to secure stick and petals.

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 or call 608-240-9773.

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BAKED APPLES WITH APRICOT JAM

1 large Apples, preferably Rome Beauty or Golden Delicious
2 tsp. No-sugar added apricot jam
2 tsp. Quick-cooking (not instant oatmeal)
1 Cinnamon sticks
2 Tbl.+2 tsp. Apple juice
1/2 tsp. Sugar
1/2 tsp. Lemon juice

Preheat oven to 400?.

Halve the apples and core them with a melon baler.

In a small bowl, mix jam and oats into a paste. Divide the paste among the four apple cavities. Put the apples, cut side down, in a baking dish.

Put the cinnamon sticks in the baking dish.

Whisk together apple juice, sugar, and lemon juice. Pour around the apples.

Cover and bake until the apples are tender when pierced, about 30 minutes.

Serve apples cut side up and spoon the pan juices over them.

Yield: 2 servings

Nutritional information per serving:
Calories 136; fat 0.5g.

Note: Make a double batch of these easy baked apples and enjoy the extras for breakfast or brunch. There's a surprise in the apples' center ? a soft spoonful of cream oats sweetened with jam.
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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 or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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

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KITCHEN SINK MINESTRONE

1 1/2 cup Vegetable broth or tomato juice
1/4 cup Uncooked pasta
3/4 cup Frozen mixed vegetables
1 cup Canned chopped tomatoes (with juice)
3/4 cup Cooked kidney beans
1 tsp. Granulated garlic
1 tsp. Dried basil
OR
2 tsp. Fresh basil

Place all the ingredients in a medium?sized saucepan. Bring to a boil. Reduce heat, cover, and simmer until pasta is cooked and vegetables are heated through, approximately 20 minutes.

NOTE: Chopped firm tofu can be tossed into this soup during the last 5 minutes of cooking. Use your leftover fresh and frozen vegetables and beans to add to this soup. If you have leftover cooked pasta, omit the uncooked pasta and add 3/4 cup cooked pasta during the last 10 minutes of cooking.

Yield: 3 servings

Nutritional information per serving:
Total calories per serving using vegetable broth: 134; total fat as % of Daily Value; 2%; protein 7gm; fat 1gm; carbohydrates 27gm; calcium 122mg; iron 2mg; sodium 564 mg; dietary fiber; 3gm.
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 or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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

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Kitchen Sink Minestrone Yum

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