Author Archives: creativecook

Eye Balls

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EYEBALLS

12 Eggs, hard-cooked
1 can (4 1/2 oz.) Deviled ham
1/3 cup Mayonnaise
4 tsp. Prepared mustard (not dry mustard)
1/4 cup Sweet pickle relish, drained
12 Pimiento-stuffed olives, halved
Optional:
*Packets Ketchup

Cut eggs lengthwise into halves. Remove yolks; place in small bowl. Mash egg yolks with fork; mix in deviled ham, mayonnaise, mustard and pickle relish. Season to taste with salt and pepper.

Spoon filling into egg halves. Garnish with olive halves to make “eyeballs”.

To make extra-scary bloodshot “eyeballs”, spoon ketchup into small resealable plastic food storage bag. Cut off very tiny corner of bag; drizzle over eggs.

*Note: To save time, use leftover ketchup packets to drizzle over eggs to make bloodshot “eyeballs”.

Yield 12 servings

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.

Creative Cooking
By
Lydia Critchley

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Lint tips

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To remove lint from corduroy, wash and allow to dry very slowly. While cothing is still damp, brush with a clothes brush. All the lint will come off, but remember, the clothing must be damp.

You will eliminate the lint problem by adding 1 cup white vinegar to the final rinse cycle.

Or, put a yard of nylon netting into the dryer with wet clothes to act as a lint catcher.

If the lint, under and around the filter of your dryer seems damp, it means the outside vent is clogged. You better clean it out before the machine breaks down.

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.

Creative Cooking
By
Lydia Critchley

Eggscellent hints

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To determine whether an egg is fresh without breaking the shell, immerse the egg in a pan of cool salted water. If it sinks to the bottom, it is fresh. If it rises to the surface, throw it away.

To determine if an egg is hard-boiled, spin it. If it spins round and round, it is har-boiled. If it wobbles and will not spin, it is raw.

Pierce the end of an egg with a pin, and it will not break when placed in boiling water and it peels easier.

A few drops of vinegar will keep poached eggs from running all over the pan.

Eggs beat up fluffier when not too cold. They should be at cool room temperature for best results.

Beaten egg whites will be more stable if you add 1 teaspoon cream of tartar to each cup of egg whites (7 or 8 eggs)

For baking, it's best to use medium to large eggs. Extra large eggs may cause cakes to fall when cooled.

For fluffier omelets, add a pinch of cornstarch before beating.

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.

Creative Cooking
By
Lydia Critchley

Soda Fountain Pie

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SODA FOUNTAIN PIE

1 1/2 cups Crushed sugar cones (about 12)
1/2 cup Butter or margarine, melted
1/4 cup Granulated sugar
3 1/2 cups Fresh strawberries, divided
1 quart Vanilla ice cream, softened
1/3 cup Malted milk powder
1 1/2 cups Fudge ice cream topping, softened
Optional:
Additional strawberries

Combine crushed sugar cones, butter and sugar. Press onto the bottom and up the sides of an ungreased 10-inch pie plate. Freeze.

Place 3 cups of strawberries in a blender or food processor; cover and puree. Chop the remaining strawberries. Place pureed and chopped strawberries in a large bowl.

Add ice cream and malted milk powder; stir to blend. Pour into prepared crust.

Cover and freeze overnight.

Spread fudge topping over the pie to within 1 inch of the edge; freeze for at least 2 hours.

Remove from the freezer 20 minutes before serving.

Garnish with additional berries if desired.

Yield: 8-10 servings

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

Creative Cooking
By
Lydia Critchley

Chocolate Waffle Cookies

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CHOCOLATE WAFFLE COOKIES

1/4 cup Butter or margarine, softened
6 Tablespoons Granulated sugar
1 Egg
1/2 teaspoon Vanilla extract
1 square (1 ounce) Unsweetened chocolate, melted
1/2 cup All-purpose flour
Confectioners' sugar (powdered sugar)

In a mixing bowl, cream butter and sugar; beat in egg and vanilla until light and fluffy.

Blend in chocolate.

Add flour; mix well.

Drop by rounded teaspoonfuls 1 inch apart onto a preheated waffle iron. Bake for 1 minute.

Remove to a wire rack to cool.

Dust with confectionsr's sugar.

Yield: about 1 1/2 dozen

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.

Creative Cooking
By
Lydia Critchley

Print Recipe
 Chocolate Waffle Cookies BigOven - Save recipe or add to grocery list Yum
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Pistachio Pudding Fingerpaint

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PISTACHIO PUDDING FINGERPAINT

Butcher Paper
Or
Construction paper
Baby Food Jar with Lid
2 Tsp. Instant pistachio pudding mix
4 Tsp. Milk

Set out pieces of white butcher paper or construction paper. Give each of the children a baby food jar with a lid. Help each child measure and add to his or her jar 2 teaspoons instant pistachio pudding mix and 4 teaspoons milk. Have the children shake their jars to combine the pudding mix and the milk. Then have them remove their jar lids, pour their green pudding on their papers and use their hands to fingerpaint designs.

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.

Creative Cooking
By
Lydia Critchley

Print Recipe
 Pistachio Pudding Fingerpaint BigOven - Save recipe or add to grocery list Yum
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Paint tip

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If you place masking tape on the rim of paint cans before pouring the paint out, you can remove the tape later and the rim will be clean.

If you have lumps in your paint can, try cutting a piece of screen the size of the can and allowing it to settle to the bottom, it will carry the lumps to the bottom.

After you clean out a paintbrush, rub a few drops of vegetable oil into the bristles to keep them soft.

Add 7-10 drops of black paint to each quart of white paint and it will not yellow.

Using a hand moisturizer when painting or doing other dirty chores will prevent dirt and paint from seeping into your're skin pores, making personal cleanup easier.

When painting steps, paint everyother one, let it dry and paint the opposite steps. This allows you to use the steps when painting or while ithe paint is drying.

Empty nail polish bottles are handy for storing touch up paint.

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.

Creative Cooking
By
Lydia Critchley

All purpose cutter

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Use your pizza cutter to cut french toast, waffles into bite sized pieces for children. Use for cutting cookie bars and sandwiches (if the cutter wheel is large enough).

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.

Creative Cooking
By
Lydia Critchley

Apple Baked Chicken

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APPLE BAKED CHICKEN

1 1/2 teaspoon Lemon juice
1/4 tsp. Ginger, ground
1/2 Apple, tart, cored, peeled and sliced (Granny Smith or Braeburn Apple)
2 Chicken breasts (1 whole breasts split into 2 pieces), skin removed
1/4 cup Apple juice concentrate, frozen, thawed
1/4 cup Dry white wine

Preheat oven to 375 degrees.

In small bowl mix lemon juice and ginger. Add apple slices and mix well. Place chicken in a baking dish and cover with the apple slices and lemon juice mixture. Combine apple juice concentrate and wine; pour over chicken.

Bake for 15 minutes; baste and continue to bake for another 15 minutes or until lightly browned. Baste occasionally.

Remove chicken and apple slices to a serving platter.

Put pan juices in a small pan; bring to a boil and cook over medium heat until reduced by half.

Serve the chicken and apple slices with sauce.

Servings: 2

Nutrition information:

Calories 229
Fat: 2g
Sodium: 88mg
Protein: 28g
Carbohydrate: 20g

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.

Creative Cooking
By
Lydia Critchley

Print Recipe
 Apple Baked Chicken BigOven - Save recipe or add to grocery list Yum
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Mom's German Potato Salad

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MOM'S GERMAN POTATO SALAD

2 lbs. Potatoes (baby reds are best) washed, cooked, peeled and chilled
1/4 cup White vinegar
1/2 cup Granulated sugar
1 1/2 teaspoons Salt
3 Tablespoons Cornstarach
1/2 cup Diced fried bacon (measurement after frying)
2 Tablespoons Bacon drippings (fat left from frying bacon)
1/3 cup Onion, chopped
To taste Ground black pepper
Optional:
Garnish with chopped parsley

After potatoes are prepared as noted above, chill before slicing (to allow for better slicing and less breakage of slices).

Fry bacon and remove from fat and crumble the bacon. Reserve the crumbled bacon for the final step.

Add onions to drippings and cook until tender (will look almost opaque).

Stir in cornstarch, sugar, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in potatoes and bacon. Heat, stirring gently, with wooden or plastic spoon, to coat potatoes slices, until hot and bubbly.

Garnish with parsley if desired.

Refrigerate overnight before serving for best flavor.

Yield: about 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.

Creative Cooking
By
Lydia Critchley

Print Recipe
 Mom's German Potato Salad BigOven - Save recipe or add to grocery list Yum
Servings
Servings
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