CRITTER CRUNCH
1/4 cup Butter or margarine
3 Tbl. Brown sugar
1 tsp. Ground cinnamon
1 1/2 cups Crispix
1 1/2 cups Cheerios
1 1/2 cups Animal crackers
1 1/2 cups Bear-shaped honey graham snacks
1 cup Bite-sized shredded wheat
1 cup Miniature pretzels
In a saucepan or microwave-safe bowl, heat butter, brown sugar and cinnamon until butter is melted; mix well.
In a large bowl, combine the remaining ingredients. Add butter mixture and toss to coat. Place in a greased 15×10-inch (class 6 cup ? layer cake pan). Bake, uncovered, at 300 degrees F for 30 minutes, stirring every 10 minutes.
Store in an airtight container.
Yield: Recipe 8 cups
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
Creative Cooking
By
Lydia Critchley
Print Recipe
Critter Crunch
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FRUIT POPSICLES
5 Peeled oranges
2 cups Pineapple juice
2 cups Sugar
5 Bananas
Juice of 2 lemons
1 (12-oz.) can Frozen orange juice
Place oranges, pineapple juice and sugar in a blender. Blend until oranges are thoroughly chopped.
In a bowl, mash bananas and add the lemon juice. Add the contents of the blender and stir well.
In a pitcher, mix the frozen orange juice with water as directed on the outside of the can. Pour this juice into the bowl and blend well with the banana and orange mixture. Fill paper cups or popsicle containers with this mixture and freeze.
Yield: Depends on size of containers used
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
Brandy Smash
1 – 12oz. can (save can) Frozen orange juice
Fill the emptied juice can with lemon juice (from green bottle like “Real” brand)
2 cups Granlulated sugar
2 cups Brandy
9 cups Cold water
Mix all together and serve, mixed with carbonated beverge like 50/50 or 7-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.
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When cutting flowers from your garden, be sure and cut them only in the late evening or early morning. Have a bucket of water with you and use very sharp shears. After you cut the flowers, place the stem under water and cut the stem again on the diagonal, the stem will then take in water and not air.
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
Wet your hands before working with raw ground beef and the meat won't stick to your handsl
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
Vegetable oil
2 Meaty chicken pieces (thigh, leg or breast)
1/4 teaspoon Salt
1 medium Potato, peeled
1 medium Zucchini
3 large Pitted ripe olives
2 Tablespoons Catsup
1/2 teaspoon Oregano leaves
1 Tablespoon Butter or margarine
As desired Grated Parmesan cheese
Heat oven to 400 degrees. Brush oil on chicken pieces; sprinkle with 1/4 teaspoon salt. Cut potato lengthwise into 1/8-inch slices. Place potato slices on 18×12-inch piece of double thickness heavy-duty aluminum foil; sprinkle with salt. Cut unpeeled zucchini into 1/4-inch slices. Place zucchini on potato; sprinkle with salt. Place chicken pieces and olives on zucchini; top with catsup, oregano and butter. Wrap securely in foil. Bake until chicken and vegetables are tender, about 1 hour. Sprinkle with Parmesan cheese.
Tasty and easy when served with tosssed Romaine salad, crusty rolls and green grapes.
To Grill:
Cook on grill 5 inches from medium coals for 25 to 30 minutes on each side.
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
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Chicken Italian in Foil for One
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CORNFLAKE CRUNCH
8 oz. Semi-sweet chocolate bar or chips
3 Tablespoons of white corn syrup
4 Tablespoons Margarine
5 Cups Cornflakes
Shortening to grease the pan
8-inch round baking pan
Grease the pan with a little shortening or margarine on a paper towel. Grease the inside well, but do not leave on too much margarine.
Break the chocolate into a large pan. Add the syrup and margarine. Heat the pan gently, stirring the mixture all the time.
When the chocolate has melted, add the cornflakes and stir them well. Make sure that they are coated all over with the chocolate. Spoon the mixture into the pan.
Carefully smooth the top with the back of a spoon. Try not to crush the cornflakes. Put the pan in the refrigerator to set. It will take about two hours. Then, use a sharp knife to cut it into eight peices.
Lift the pieces out with a blunt knife or a pie sever.
Yield: 8 peices
Storage: Keep in an airtight container and eat within four days.
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
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Cornflake Crunch
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Pork Chop Bake for 2
2 Pork chops
2 Potatoes, peeled and sliced
1 Onion, sliced
1 small can (6 to 8 oz.) *Lima beans
1/2 teaspoon Sage
Parboil potatoes. In a lightly greased hot skillet, sear pork chops. In a 2-quart baking dish (8x8x2 inch baking dish can be used), layer *lima beans, potaotes and onions.
Lay pork chops on top; season with sage. Cover and bake at 350 degrees for 1 hour.
*Canned corn, sweet potatoes or apples can be substituted for lima beans.
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
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Pork Chop Bake for 2
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TUNNEL OF FUDGE CAKE
1 1/2 cups Soft butter
6 Eggs
1 1/2 cup Sugar
2 cups Flour (regular or instant blending)
1 pkg. Double Dutch fudge butter cream frosting mix
2 cups Chopped walnuts
Cream butter in large mixing bowl at high speed of mixer. Add eggs, one at time, beating well after each. Gradually add sugar. Continue creaming at high speed until light and fluffy.
By hand, stir in flour, frosting mix, and walnuts; blend.
Pour batter into greased bundt pan.
Bake at 350 degrees for 60 to 65 minutes.
Cool two hours.
Remove from pan.
Cool completely before serving.
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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Tunnel of Fudge Cake
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To remove paper that is stuck to a wood suface:
Do not scrape with a knife. Pour any vegetable oil, a few dops at a time, on the paper. Let set for a while and rub with a soft cloth. Repeat the procedure until the paper is completely gone.
To remove old decals: paint them with several coats of white vinegar. Give the vineger time to soak in, then gently scrape off.
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
Lydia Critchley
