Category Archives: General Recipes

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.
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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.

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PREPARING A TURKEY

PREPARING A TURKEY
Thawing
Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method is recommended. If time is limited (although the cold water method is not recommended); the cold water method is preferred over the temptation of thawing the turkey at room temperature. Thawing turkey at room temperature or in warm water promotes the rapid growth of bacteria.
Refrigerator Thawing
Placing a frozen turkey in the refrigerator is the best and safest method for thawing. The turkey should be kept in its original wrapper during the thawing process. Thawing the bird in the refrigerator may take a long time, especially if the turkey is a large size, but it is absolutely the safest method for thawing. 24 hours defrosting time for every 5 pounds is needed to properly thaw the turkey. This time may vary because of the individual temperature settings of different refrigerators. Also, thawing a turkey in a refrigerator with glass shelves may require a longer thawing time than a refrigerator with wire shelves.
Refrigerator Thawing Time
8 to 12 pound
frozen turkey 13 to 16 pound
frozen turkey 17 to 20 pound
frozen turkey 21 to 24 pound
frozen turkey
Allow 2 to 3 days Allow 3 to 4 days Allow 4 to 5 days Allow 5 to 6 days
Cold Water Thawing
As with thawing in the refrigerator, keep the bird in its original wrapper and immerse in cold water. Make sure the water is very cold and if the original wrapper has any punctures or tears in it, place the turkey in another plastic bag and seal. Place the turkey breast side down and completely cover with cold water. Change the water every 30 minutes. Allow at least 30 minutes defrosting time per pound when using the cold water method. Turkey that has been thawed by the cold water method must be cooked immediately.
Cold Water Thawing Time
8 to 12 pound
frozen turkey 13 to 16 pound
frozen turkey 17 to 20 pound
frozen turkey 21 to 24 pound
frozen turkey
Allow 4 to 6 hours Allow 6 to 8 hours Allow 8 to 10 hours Allow 10 to 12 hours

Cleaning the Turkey
• After the turkey has thawed, remove the packaging.
• The neck and the giblets are usually found inside the body cavity. These can be removed and discarded if not being used. If they are to be used, wash with cold water and pat dry with paper towels. Refrigerate the giblets until ready to use.
• Thoroughly wash the turkey inside and out with cold water and pat dry.
• Season with salt and pepper and with any herbs and spices that are desired, this is optional.
• If the turkey is to be stuffed, the stuffing should be inserted into the body cavity just before the bird will be placed in the oven. It is a dangerous practice to stuff the turkey in advance with the idea that time will be saved. Stuffing ahead of time may promote the rapid growth of harmful bacteria. The turkey should be cooked immediately after stuffing.
• Do not overstuff the turkey because the stuffing will expand as it cooks.
• The turkey may be coated with oil or butter to help brown the skin.
Safe Handling Practices
Proper food handling practices must be followed during the preparation of the turkey in order to avoid possible problems with food poisoning.
• The raw turkey, giblets, and their juices should not be allowed to come in contact with any other food item.
• After handling the raw turkey, your hands will be contaminated. Do not touch any other food items and as few surfaces as possible before your hands have been thoroughly washed.
• Cutting boards and utensils must be thoroughly washed after preparing the turkey for the oven.
• Do not place cooked food on the same plate that held the raw food.
• Besides using soap and water for cleaning surfaces, bleach or an antibacterial spray may be used to help kill any organisms that the soap and water missed.
• Do not use a microwave to thaw turkey. Microwaves distribute uneven, therefore unsafe heat.
• Turkey should remain in the original packaging when thawing. If the original packaging has punctures or tears, place the turkey in another leakproof plastic bag and seal it tightly. If the wrapping is damaged, bacteria from the surrounding environment will contaminate the turkey.

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MINI TOFFEE ROLLS

MINI TOFFEE ROLLS

3 tablespoons Butter, softened
1/4 cup packed Brown sugar
1/2 teaspoon Ground cinnamon
8 teaspoons English toffee bits or almond brickle chips
1 tube (8 ounces) Refrigerated crescent rolls (I use the non-perforated version, makes it easier)
1/2 cup Confectioners’ (powdered) sugar
2 1/4 teaspoons Milk
1/8 teaspoon Vanilla extract

In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.

Separate the tube of crescent dough into four rectangles (If using the non-perforated version – just cut into 4 rectangles); seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.

Cut each into six 1-in. slices; place cut side down into greased 8-in. square baking dish.

Bake at 375° for 14-16 minutes or until golden brown.

In a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Drizzle over warm rolls.

Yield: 2 dozen.

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Crispy Kale Chips

Crispy Kale Chips

Oil spray (recommended: canola or olive oil)
1 large bunch kale
Kosher salt
Optional: Garlic or onion powder
Preheat the oven to 400 degrees. Coat two large baking sheets with oil spray. (The chips will be crispiest if baked directly on the baking sheet, without aluminum foil.)

Trim the ends off the kale and cut the leaves into 2-inch pieces. Divide the kale pieces between the two baking sheets and spread them into a single, even layer. Liberally mist the kale with oil spray and lightly sprinkle with salt (and garlic or onion powder if desired). Bake for 10 minutes, or until the kale is crispy to the touch and the edges are beginning to brown.

Serving Size
Serves 2 to 4

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