Category Archives: General Recipes

Raisin Bran Muffins original and healthy versions

The Original All-Bran® Muffins
20 mins. Prep time
50 mins. Total time
Serves 12
Ingredients
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 cups Kellogg’s® All-Bran® Original cereal
• 1 1/4 cups fat-free milk
• 1 egg
• 1/4 cup vegetable oil
Stir together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, combine KELLOGG’S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm.

Note:
VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

My Variation: I add wheat germ (about 2 Tablespoons), chopped canned peaches (drained) about 1/2 to 3/4 cups, chopped nuts (pecans or walnut) and yogurt (Greek or regular) can be substituted for the milk. I also add 1 teaspoon vanilla extract. Optional about 1/2 to 3/4 tsp. baking powder if you add these ingredients. You might need to bake a bit longer due to the added moisture. This also makes a bigger batch, since you have added fruit and nuts, so grease a few extra muffin cups. They are a moist and healthy muffin that is low in sugar and fats.

 

 

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

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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.

 

 

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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 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.

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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

 

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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

 

 

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Ricotta Salata or Fresh Mozzarella Fruit Salad

3 (5oz. tubs) Ricotta Salata cheese or fresh mozzarella cheese  pearls or size of fresh mozzarella as you prefer

2 1/2 pints Blueberries, cut strawberries, melon or fruits of your choice

1 (14oz. ) can Pineapple tidbits, in its own juice, drained

2 Tablespoons Fresh mint, cut into pieces (a scissors works great for this)

Dressing is drizzle of honey after salad is in serving dishes

OR

Orange marmalade mixed with honey as you prefer for the dressing.

TIP:

Whenever you make a salad, place an inverted plate or dish in the bottom of your salad bowl before placing the salad ingredients into the bowl. This will allow the excess liquid to run under the false bottom in your bowl, and it will make your bowl look fuller – thus people will eat more salad and you will not have any waste due to soggy salad.

Questions: call me: 608-240-9773

Thanks.

Lydia Critchley

 

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Pineapple Pudding-quick-cool-easy

Pineapple Pudding

Makes about 4 cups

1 (3 1/2 oz.) box Instant vanilla pudding mix
1 (20 oz.) can Crushed pineapple, un-drained
1 cup Plain low-fat yogurt
Sliced strawberries to top, if desired

Directions:
In a mixing bowl, whisk together pudding mix and pineapple.
Fold in yogurt.
Garnish with sliced strawberries.

Per 1-cup serving: 220 calories, 1g fat, 3g protein, 48g carbohydrate, 1g fiber, 430 mg sodium.
Sliced strawberries are not included in the nutritional analysis.

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 “calendar” 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. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Irish Ginger Snaps

IRISH GINGER SNAPS
Prep time 10 minutes
Cook time 6 minutes

1 cup Granulated sugar
1 Egg
¼ teaspoon Salt
¾ cup Shortening or butter
2 cups All-purpose flour
½ teaspoon Baking soda
1 teaspoon Ground cloves
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon

Preheat oven to 350°F.

Cream sugar, egg, salt and shortening together. Add flour, baking soda, soda and spices. Mix well.

Roll teaspoons of dough into balls and roll the balls in sugar.

Bake at 350°F for 5 to 6 minutes.

Yield: 2-3 dozen (10 servings)

Nutritional information per serving
Calories 87; total fat 4.5g
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 “calendar” 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 area 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. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Golden Baked Potatoes

GOLDEN BAKED POTATOES

This is a “make-ahead” type recipe, but can be prepared and used per recipe.

½ cup Cornflake crumbs
1 teaspoon Salt
4 to 6 medium Potatoes, peeled
2 Tablespoons Butter, melted

Heat oven to 375°.

Mix cornflake crumbs and salt.

Brush potatoes with butter, then coat with crumbs. Arrange in ungreased baking pan 9x9x2”.

Bake uncovered 1 hour (to serve immediately, bake until potatoes are tender, 15 minutes longer.)

Cover and refrigerate.

Note: If prepared ahead, remove from refrigerator 35 minutes before serving, heat oven to 375°. Bake Golden Baked Potatoes uncovered until tender, 25 minutes.

Yield: 4 to 6 servings

Store no longer than 24 hours before using if prepared ahead.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
Interactive questions, comments, suggestions, etc. can also be posted on this website.