Category Archives: Recipes

Carrots with Green Grapes

CARROTS WITH GREEN GRAPES

1 pkg. (14 oz.)            Frozen tiny whole carrots

OR

14 oz.                          Fresh whole carrots, pared and sliced in large pieces

2 Tbl.                          Margarine or butter

2 cups                         Seedless green grapes

1/2 cup                       Sour cream

1/4 cup                       Brown sugar

Cook the carrots until desired tenderness (don’t over cook), drain.

Melt margarine or butter in 10-inch skillet, over medium high heat.  Add carrots.  Sauté until heated through.

Add grapes.  Remove from heat.

Blend sour cream and brown sugar and pour over carrots and grapes.

Yield:  4 servings

Creative Cooking By Lydia Critchley

608-240-9773

creativecook@sbcglobal.net

www.creativecookingbylydia.com

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Peanut Butter Playdough

PEANUT BUTTER PLAYDOUGH

 3/4 cup                        Peanut butter

3/4 cup                        Toasted wheat germ

1/4 cup                        Honey

1/4 cup                        Powdered milk

Decoration:     Raisins, nuts, sunflower seeds, coconut, etc.

 

Put peanut butter, wheat germ, honey, and powdered milk in a small bowl and mix them together thoroughly.  Shape the playdough as desired.  Set out raisins, nuts, sunflower seeds, coconut, etc. for decorating the dough.

 

Yield:              6 servings, 3 tablespoons each

 

Hint:                To save money, purchase raw wheat germ instead of toasted, and toast it yourself in a dry, hot skillet.

Creative Cooking by Lydia, LLC

608-358-7880

creativecook@sbcglobal.net

Pumpkin Pie Bars

PUMPKIN PIE BARS

 BOTTOM LAYER

 1 can (29 oz.)  Pumpkin

1 cup               Milk

1 cup               Sugar

2                      Eggs

1/2 tsp.          Cinnamon

1/2 tsp.          Nutmeg

1/2 tsp.         Ginger

1/2 tsp.         Salt

 TOP LAYER

 1   15oz box   Yellow cake mix

3/4 cup         Pecans, chopped

1 1/2 sticks     Butter or margarine, melted

Preheat oven to 350 degrees.

In large bowl, mix together all ingredients for the bottom layer.  Spread mixture into a glass 9×13″ pan.

Pat dry yellow cake mix over bottom layer.  Spread walnuts over dry mix.

Cover dry mix with melted butter.

Bake 45-55 minutes, or until golden brown.

Yield:  Depends on how large you cut the bars.

Creative Cooking

By

Lydia Critchley

608-240-9773

creativecook@creativecookingbylydia.com

www.creativecookingbylydia.com

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Quick easy and tasty for fall and holiday baking and serving. Healthy and not overly sweet like many cookies tend to be too sweet.
Prep Time 10-15 minutes
Cook Time 45-55 minutes
Passive Time 30 minutes to cool
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servings
Prep Time 10-15 minutes
Cook Time 45-55 minutes
Passive Time 30 minutes to cool
Servings
servings
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Raw Apple or Pear Cake

Raw Apple or Pear Cake
READY IN:

1hr 5mins

SERVES:

12

YIELD:

1 cake 9×13

UNITS:

US

Ingredients Nutrition

Directions

  1. Cake:
  2. Mix all cake ingredients by hand in order given.
  3. Pour in a greased 9 x 13 inch pan or springform pan.
  4. Bake at 350 degrees for 45 minutes and remove.
  5. Topping:
  6. In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
  7. Pour over cake and return to oven for 4 minutes

 

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Tips for Potato Salads

To cook potatoes for salads, scrub and wash potatoes (red potatoes work best); remove any eyes or sprouts. Place whole unpeeled potatoes in a large kettle. Cover with cold water; add 1-2 teaspoons salt for each quart of water. Cover and boil until fork-tender, yet firm. (Cooking times vary with size and variety – small potatoes may cook in 15 minutes (these are best) while larger ones may need 30 minutes.) Drain potatoes; allow to cool enough to peel. Use a knife to peel if desired. Slice or cut potatoes into chunks or slices.

Chill salad overnight for best flavor – so the dressing and onion flavors can penetrate the potatoes. Be generous with the dressing, as the potatoes absorb dressing and you do not want a “pasty” salad. Add lots of boiled eggs for good flavor. Chopped chives or fresh parsley gives it a nice touch of color. Paprika over the top of the finished salad is pretty.

Red potatoes are especially good for salads because they don’t absorb excess dressing or break apart as easily as other varieties. Because of their thin edible skin, they don’t need to be peeled, if so desired.

Lydia Critchley

608-240-9773

Creativecook@sbcglobal.net

Creative Cooking by Lydia, LLC

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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 Bars, with the added dates, nuts and wheat germ.

* You could also use chopped pitted prunes or raisins (I recommend chopping them a bit so the bars are easier to cut). Other dried fruits can be used, as desired.

Lydia Critchley

608-240-9773

creativecook@sbcglobal.net

Creative Cooking By Lydia, LLC

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Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
depends on size of bar as cut
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
depends on size of bar as cut
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Roman Apple Cake

ROMAN APPLE CAKE

1/2 cup            Flour

1 cup               Sugar, granulated

1/4 tsp.            Salt

1 tsp.               Baking soda

1/4 tsp.            Baking powder (I use Rumford brand – no aluminum in it – saves bitter taste in                                 baked goods)

Optional:

1 tsp.               Cinnamon

1 tsp.               Nutmeg

1/2 cup            Raisins

 

Mix and add:

1                      Egg, beaten

1/2 cup            Milk

1/2 cup            Butter or margarine, melted

 

Mix well together.  Add:

3 or 4               Apples, peeled and sliced

Pour into 7″x11″ glass pan – greased.

 

Topping:

2 Tbl.              Flour

2 Tbl.              Butter, soft

1/2 cup            Brown sugar

1/2 cup            Nuts (optional)

 

Mix and spread over top of cake.  Bake at 350* for 45 minutes.

Best served with real whipped cream or vanilla ice cream.

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Tasty and moist and so easy to make. Great for brunch or lunches.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
pan
Prep Time 15 minutes
Cook Time 45 minutes
Servings
pan
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Creative Cooking

By

Lydia Critchley

608-240-9773

Spiced Squash Muffins

Spiced Squash Muffins Recipe

TOTAL TIME: Prep: 20 min.
BAKE: 15 min.
YIELD:12 servings

Ingredients

  • 2 cups all-purpose flour or 2 cups organic unbleached flour minus 2 tablespoons (unbleached and unbromated flour is not sifted, so you need to remove 1 tablespoon per cup used to make up for the sifted  (fluffing) of regular flour)
  • 1/3 cup packed brown sugar or a scant 1/3 cup sugar and 1 tsp. molasses
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, lightly beaten
  • 3/4 cup mashed cooked butternut squash
  • 3/4 cup light corn syrup or honey
  • 1/4 cup butter, melted
  • 1/4 cup canola oil or olive oil
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 4 teaspoons cold butter

Directions

  • 1. In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened.
  • 2. Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
  • 3. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts

1 each: 296 calories, 11g fat (4g saturated fat), 49mg cholesterol, 259mg sodium, 48g carbohydrate (26g sugars, 1g fiber), 3g protein.

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Chocolate Banana Muffins

Chocolate Banana Muffins Recipe

TOTAL TIME: Prep: 25 min.

Bake: 20 min. + cooling

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YIELD:18 servings

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1-1/2 cups mashed ripe bananas (about 3 large)
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1 cup chopped walnuts
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1. Preheat oven to 350°. Cream butter and sugars. Beat in eggs, bananas and vanilla. In another bowl, combine flour and baking soda; add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.
  • 2. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.

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.

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