Author Archives: creativecook

Heart to Heart Cookies

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Heart -To-Heart Cookies

Ingredients:
1/2 cup Low-fat margarine
1/2 cup Vegetable oil
3/4 cup Low-fat, low-sugar peanut butter
1 Egg
1 1/2 cups Sugar
1 teaspoon Vanilla extract
3 cups Flour
2 Tablespoons Low-fat milk
Food coloring, red
Flour (for rolling dough)
Vegetable spray
Jam, red, any flavor

Materials:
Large Bowl
Mixer or spoon
Rolling pin
Heart-shaped cookie cutter
Cookie sheet
Knife

Combine margarine, oil, and peanut butter in a bowl and mix well.

Add egg to peanut buttter mixture and beat well.

Add sugar, vanilla, flour, milk and red food coloring and mix well.

Chill 2 hours or more, covered.

Preheat oven to 350 degrees.

Roll dough on floured surface to 1/4-inch thickness and cut out heart shapes with cookie cutter.

Place on cookie sheet sprayed with vegetable spray and bake at 350 degrees for 8 to 10 minutes.

Cool, spread with jam, and sandwich 2 cookies together.

Variation: Frost cookies with cream cheese frosting and decorate with frosting tubes.

Practical Tip: Dust cookie cutter with flour every few cuts to keep dough from sticking.

Yield: about 24 cookies, depending on the size of the cookie cutter.

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.

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

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Paper Cone Ornaments/Gifts

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Paper Cone Ornaments/Gifts

Old Christmas or other greeting cards
Double-stick tape
*1 bag M&M's or similiar type candies
Hole punch
Thin red ribbon

Make a small paper cone out of an old Christmas card by wrapping the sides of the card arond each other so the bottom is a point and the top is wide.

Double-stick tape the ends of the paper so you have a strong cone.

Punch a hole into each side of the cone and tape the ribbon with clear tape to the inside of the cone.

Fill with M&M's or other small candies and hang as a decoration or give as a gift.

This can also be done with other greeting cards for other occasions.
* Depending on the size of the cone, it can also be filled with small fruits like cherries and grapes if used as a gift or center piece for a meal. Place cones in a glass fruit bowl or glasses or glass cups (to help them stand up)

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.

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

Butter Sticks

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Butter Sticks

1/4 cup Butter or margarine
1 cup buttermilk baking mix (like Bisquick)
1/4 cup water or milk
Salt

Heat oven to 425 degrees.

In oven, melt butter in baking pan, 9x9x2 inches.

Stir baking mix and water with fork to a soft dough. Turn on to floured cloth-covered board (or floured pastry sheet); smooth dough into ball and knead 5 times. Roll into rectangle, 6×4 inches. Cut into 8 strips, 4×3/4 inch.

Dip each strip into melted butter, coating all sides, and arrange n pan. Sprinkle salt lightly on strips.

Bake until golden brown, 10 to 12 minutes.

Yield: 8 sticks

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.

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

Sweet-Sour Beans and Carrots

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SWEET-SOUR BEANS AND CARROTS

2 cups Sliced carrots
4 cups Frozen green beans ? a 1# bag
4 Bacon strips, diced and fried crisp
2 medium Onions, finely chopped
2 medium Tart apples, peeled and diced
1/4 cup Cider vinegar
2 Tbl. Sugar
1 tsp. Salt
Place carrots in a large saucepan and cover with water. Bring to boil. Cook, uncovered, for 4 minutes. Stir in beans. Return to a boil. Cook 5-6 minutes longer or until beans and carrots are tender. Drain.

In a large skillet, cook bacon until crisp. Drain bacon on paper towel. Remove 1/2 of the bacon drippings. Saut? onions in drippings until tender. Add apples, vinegar and salt. Mix well. Cover and cook until apples are tender, about 2 minutes. Stir in bean mixture, heat through. Sprinkle with bacon.

Yield: 8 servings

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.

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

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Toothbrush tips

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Use a toothbrush to remove grime from a can opener and run a paper towel through the cutting mechanism to clean the blades.

Using cornstarch and a toothbrush is a safe way to clean alabaster figurines. A toothbrush and mild soap water works well to clean other small items and corners of counters. Dry toothbrushes clean corners of furniture and cupboards and picture frames. Cleaning mud, etc. out of edges of shoes and creases in tennis shoes adn sliding door tracks is easy with a wet toothbrush.

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.

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

Serving items made of food

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Create an edible dipping bowl by hollowing out a round loaf of bread. For a more colorful centerpiece, use red, yellow or green bellpeppers to serve salads and dips. To serve cottage cheese salads, egg salads, etc. hollow out a large tomato and fill with your favorite small piece salads. Fruit dips and salads can be served in hollowed out oranges, apples, etc. Wrap you spare ribs around stuffing and bake for a pretty meat dish. Use boiled egg whites to serve tuna salads, etc. instead of stuffing them with the yolk mixture. Melons of various types also make pretty salad bowls. Let you imagination guide you into new serving adventures.

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.

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

Cleaning formica tops – spotted tableware

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Polish your formica counter and tops with a cloth and club soda. Wipe dry and see it sparkle again. The acid in it dissolves lime deposits, etc. without harming it. This is also a quick cleaner to use on tableware (forks, knives, etc.) that have become spotted from the dishwasher. Restaurants often use club soda to polish things.

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.

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

Baked Macaroni and Cheese with Sour Cream

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Baked Macaroni and Cheese with Sour Cream

3/4 cup Macaroni, uncooked
1/3 cup Sour cream
1 cup Grated sharp Cheddar cheese
1/3 cup Milk
Paprika

Preheat oven to 325 degrees.

Cook macaroni in boiling, salted water according to package directions until barely tender. Drain well. Return to saucepan.

Add sour cream, cheese, and milk; mix well.

Turn into a small greased baking dish; sprinkle on paprika.

Bake at 325 degrees for about 25 minutes.

Yield: 2 servings

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.

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

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Easy Marshmallow Fudge

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2/3 cup Evaporated milk
1 1/2 cups Sugar
1/2 teaspoon Salt
32 Marshmallows (8 ounces)
1 (12 ounce) package semisweet chocolate chips
1 teaspoon Vanilla extract
1/2 teaspoon Peppermint extract

Combine evaporated milk, sugar, salt and marshmallows in a saucepan. Cook over low heat, stirring constantly, until marshmallows melt.

Blend in chocolate chips; stir until smooth.

Add both extracts.

Pour into buttered 8-inch square pan.

Chill.

Cut into squares.

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.

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

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Bread crumb differences

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Fresh bread crumbs are not breadcrumbs fresh off the grocer's shelf. Fresh bread crumbs are crumbs you make yourself by tearing fresh bread and pulverizing it in a food processor or blender. The soft crumbs make a tender meatloaf and a delicate coating for deep-fried oysters, etc.

The crumbs you buy in shaker cans in the grocery store are dry bread crumbs. Confusing the two in a recipe could be disastrous.

You can make your own crumbs as indicated above for the fresh. Dry can be made out of dry bread or fresh bread that has been pulverized in a food processor or blender or kitchen center grater and then allowed to dry in a warm oven or in an open pan on your counter.

Fresh or dryed or seasoned can be stored in your freezer for a long time and are ready to use when needed. Dry can also be stored in an airtight jar or container in your cupboard. I save ends and broken slices of bread and dry them and store them until I have several pieces and then use my kitchen center grater disc to make the crumbs. I also process fresh and store it in the freezer for quick cooking.

Seasoned crumbs can be made with fresh or dry crumbs and seasoned with your choice of seasonings. Some suggestions are seasoned salt, sage, pulverized (use a mortar and pestel) Italian seasoning, poultry seasoning, basil, garlic powder or onion powder. You can also combine any that you prefer.

Making your own crumbs is a way to use up fresh white bread or wheat bread that you might not prefer for sandwiches or use dried undesirable slices like the crust, etc.

Homemade crumbs are also much less expensive than purchasing them in the store.

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.

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