Category Archives: General Recipes

Maple Glazed Carrots

So tasty and quick, yet healthy.

Maple-Glazed Carrots

Hands-On Time: 15m | Total Time: 30m

     2 lbs             Carrots

     1/3 cup       Water

1/4 cup            Maple syrup

2 Tbl.              Unsalted butter (you can also used salted)

½ tsp.              Kosher salt

¼ tsp.              Black pepper

In a large skillet or kettle, combine the carrots, syrup, butter, water, and salt. Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)

8 servings

Thanks. for visiting my website. You can contact me with any questions of if you are looking for someone to do enhanced food demos, via my e-mail: creativecook@sbcglobal.net.

Lydia Critchley

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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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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Prep Time 10-15 minutes
Cook Time 45-55 minutes
Passive Time 30 minutes to cool
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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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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
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Prep Time 15 minutes
Cook Time 45 minutes
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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.

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.

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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.

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