Category Archives: Recipes

Easy poached fish

Easy poached fish (cod, walleye, etc.): sprinkle with lemon pepper wrap in waxed paper, put in microwave dish and microwave until fish is flaky. Do not over bake, fish gets tough and dry if over- baked.

Print Recipe
Easy poached fish BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Lunch Munch Bunnies

LUNCH MUNCH BUNNY

1 Small pita, focaccia, or flat sourdough bread round
1 Small round roll
Butter or mayonnaise
Ham or peanut butter or sandwich filling of your choice
Red and green lettuce leaves or radicchio
1 Cucumber
1 Orange or red pepper
2 Small black olives
1 Radish
Peanut butter or cream cheese or cheese spread to glue parts onto face

Cut bread in half horizontally. Wash the vegetables. Garnish the sandwich, buttering it first (or use mayonnaise or mustard), with a layer of green lettuce, topped with a layer of ham, and scatter pieces of red lettuce leaves for garnish.

Put the second half of bread on top to make a sandwich. Add crunchy details to shape the bunny; a small roll for the muzzle, two cucumber slices and olives for eyes, pepper strips for whiskers, a radish slice for the mouth, several leaves of red lettuce or radicchio for the long ears. Use your imagination to make the bunny appetizing and attractive!

Yield: 1 bunny

Print Recipe
Lunch Munch Bunnies BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Banana Bread Recipe healthy version

  • Banana Bread Recipe
    Banana bread is one way to use up ripe bananas. Bakers can quickly whip up a loaf using the following steps:
    Prep Time: 10 min.
    Bake Time: 1 hour 10 min.
    Ready In: 1 hour 20 min.
    Ingredients:
    • 1/2 cup butter
    • 1 cup sugar
    • 2 eggs
    • 3 ripe bananas (1 1/3 cups)
    • 1 tsp. cinnamon
    • 1 tbsp. milk
    • 2 cups flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • 1 tsp. salt
    • 1/2 cup chopped walnuts (optional
  •   1/2 cup raisins – optional
  • Optional: 1/4 cup wheat germ

1. Prepare the pan and oven
Grease a loaf pan with butter and set it aside. Turn on the oven to 325 degrees Fahrenheit.
2. Mix the butter, sugar and eggs
Use beaters to cream the butter and sugar together. Beat in the eggs one at a time.
3. Add the bananas, cinnamon and milk and wheat germ.
Mash the bananas up in a separate bowl. Add them to the butter, sugar and egg mixture and blend well. Add the cinnamon and milk and blend the ingredients together.
4. Mix in the dried ingredients
Add the flour, baking soda, baking powder and salt to the mixture and blend. Bakers who want to add walnuts can stir them into the batter. Stir in banana and nuts.
5. Bake the loaf
Add the batter to the greased loaf pan. Bake the loaf for 1 hour and 10 minutes. To test the loaf, prick the middle of it with a toothpick. If it comes out clean, the loaf is finished.

Print Recipe
Banana Bread Recipe healthy version BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Chocolate Peanut Butter Cereal Bars with healthy variation

Chocolate Peanut Butter Cereal Bars
• prep time 15 min
• total time 30 min
• ingredients 8
• servings 24
5 cups Chocolate Cheerios™ cereal
3/4 cup raisins
3/4 cup salted peanuts
1 cup corn syrup
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
1/2 cup milk chocolate chips

Optional: 1/2 cup wheat germ

• 1 Spray 13×9-inch pan with cooking spray. In large bowl, combine cereal, raisins and peanuts; set aside.
• 2 In 2-quart saucepan, place corn syrup and sugars. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in peanut butter and wheat germ if used.
• 3 Pour peanut butter mixture over cereal mixture; mix until thoroughly coated. Spread evenly in pan.
• 4 In small microwavable bowl, microwave chocolate chips on High 1 minute, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Refrigerate 15 minutes or until chocolate is set.
Place melted chocolate chips in resealable plastic bag. Cut off small piece of corner; drizzle chocolate over bars. Add oil to chocolate if too thick.
Nutrition Facts
Serving Size: 1 Bar
Calories230
Calories from Fat80
Total Fat9g
Saturated Fat2g
Trans Fat0g
Cholesterol0mg
Sodium90mg
Total Carbohydrate33g
Dietary Fiber1g
Sugars22g
Protein4g
% Daily Value*:
Vitamin A2%
Vitamin C2%
Calcium4%
Iron8%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Print Recipe
Chocolate Peanut Butter Cereal Bars with healthy variation BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

CHEESE AND ONION POTATOES

Cheese and Onion Potatoes

4 Servings
Prep/Total Time: 30 min.

1/4 cup Butter, cubed
4 medium Unpeeled red potatoes, cut into 1/4-inch slices
2 tablespoons Dried minced onion
to taste Pepper
1/3 cup Shredded cheddar cheese
Minced fresh parsley

In a large skillet, melt butter over medium-high heat. Add the potatoes, onion and pepper; toss to coat.

Cover and cook for 8-10 minutes or until potatoes are tender, stirring occasionally.
Uncover; cook until potatoes are browned, about 6 minutes.

Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted.

Garnish with parsley.

Yield: 4 servings.

Nutritional Facts:-1 serving (1 cup) equals 221 calories, 14 g fat (9 g saturated fat), 41 mg cholesterol, 179 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein

Print Recipe
CHEESE AND ONION POTATOES BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Cucumber Quick Bread

Cucumber Quick Bread
Serves: makes 2 loaves

3 eggs
2 cups sugar
2 cups grated seeded peeled cucumbers
1 cup vegetable oil
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup chopped nuts (walnuts or pecans)
1-1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder

In a bowl, beat eggs.

Beat in sugar, cucumbers, oil and vanilla extract until well blended.

Combine the remaining ingredients.

Now add to the cucumber mixture and beat just until combined.

Pour into 2 greased 9in x 5in loaf pans.

Bake at 350 degrees for 60-65 minutes or until toothpick inserted at the center comes out clean.

Cool and enjoy!

1 slice of bread=184 calories

 

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “class” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.

Gift certificates are available for weddings, holidays or “you are special” gifts or any other reason.

Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.

I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups, along with team building events. Contact me at the following e-mail address:
creativecook@sbcglobal.net

Cooking classes currently scheduled can be viewed by clicking on the “class” icon. The schedules will be updated as they change.

Interactive questions, comments, suggestions, etc. can also be posted on this website. I can also be reached at 608-240-9773.

 

 

Print Recipe
Cucumber Quick Bread BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

LYDIA’S DATE NUT KRISPIES BARS

LYDIA’S DATE NUT KRISPIES BARS

3 Tablespoons Butter (do not substitute)
10 oz. Marshmallows
8 oz. *Dates, pitted and chopped (can use the pre-chopped version for ease in preparation)
Optional: ½ cup Almonds sliced or pecans chopped small
1 teaspoon Vanilla extract
4 cups Rice cereal (Kellogg’s Rice Krispies is the brand I use)
¼ cup Wheat germ (honey toasted is best, but can use either kind)

Spray baking pan with cooking spray. 9”x13”x2”

In a large kettle, melt together the butter, marshmallows and dates, stirring often. Add vanilla extract and mix well. Add cereal, wheat germ and nuts, mix until all are coated. Remove from heat and spread in prepared pan. Tip: if you spray your hands and/or plastic spatula, generously with cooking spray, the mixture does not stick to your hands or spatula.

Cool in the refrigerator until set. Cut and enjoy. These bars can be stored at room temperature once set. They are easier to cut at room temperature.

I created this to make a healthier and more flavorful version of the standard Rice Krispie’s Bar, with the added dates, nuts and wheat germ.

* You could also use chopped pitted prunes or raisins. Other dried fruits can be used, as desired. I prefer raisins over the dates – have made it both ways.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The”class” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups, along with team building events. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “class” category. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe
LYDIA’S DATE NUT KRISPIES BARS BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Parmigiano Reggiano Peppadew Pepper Stuffing/Cracker Spread/Chip Dip

INGREDIENTS

1/2 to 3/4 pound Grated Parmigiano Reggiano cheese

16 oz. Ricotta Con Latte cheese

1 Tablespoon Chopped fresh rosemary

3/4 to 1 teaspoon McCormick California Garlic Parsley powder

1 pound Peppadew peppers (located in the salad bar of your deli/food store) or fresh mushrooms

Optional: If cream, etc. (see below) is added you can use it as a chip dip.

DIRECTIONS AND NOTES:

Blend all but the peppers.  (This keeps well and the flavor will improve if you allow it to sit in your refrigerator, etc. so the flavors blend, before serving.)

Use a small spreader or cut a corner off of a sturdy (freezer) plastic bag and place spread in the bag. Squeeze the bag so the spread comes out of the corner, like a piping bag.

If the spread is too stiff, add some cream, or half & half, or evaporated milk to desired consistency and this then can be used as a dip too.

Ingredient amounts may be adjusted to individual taste.

I developed this recipe for a demo presentation in a grocery store.

Questions on food, cooking or classes: call me 608-240-9773

Thanks.

Lydia Critchley

 

Print Recipe
Parmigiano Reggiano Peppadew Pepper Stuffing/Cracker Spread/Chip Dip BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

One Minute Breakfast Eggs for One

2 Eggs

2 Tablespoons Milk

Optional: 2 Tablespoons Shredded cheddar cheese

Optional: 1 Tablespoon chopped ham or cooked breakfast sausage crumbled

Optional: Chopped chives as desired

To taste Salt

To taste Black pepper

Coat a 12-oz microwave-safe coffee mug or ramekin or custard cup with cooking spray.

Add eggs and milk, beat with fork or whisk until blended. Add meat and/or chives if used.

Microwave on HIGH 45 seconds, stir.

Microwave until eggs are almost set, 30 to 45 seconds longer (they will continue to cook after they are taken out of the oven).

Top with cheese, season with salt and pepper as desired.

Cooking time may vary due to differences in microwaves.

 

Questions: Call me: 608-240-9773

Thanks.

Lydia Critchley

Creativecookingbylydia.com

Print Recipe
One Minute Breakfast Eggs for One BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Creamy Easy Hashbrowns

1 pound Frozen hash brown potatoes

1 container Alouette garlic and herb cheese spread (found in specialty cheese section of your store)

To taste (about 2/3 teaspoon) Salt

As desired (about 1/2 to 3/4 cup Whole milk

Place all ingredients in electric skillet and heat through and enjoy.

This is the same recipe that you might have enjoyed at my demo/sample table in a store.

If you have questions, call me: 608-240-9773

Lydia Critchley

 

 

Print Recipe
Creamy Easy Hashbrowns BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe