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LYDIA’S DATE NUT KRISPIES BARS

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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

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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

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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

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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

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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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Lunch Munch Bunnies

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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

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Banana Bread Recipe healthy version

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  • 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

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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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Raisin Bran Muffins original and healthy versions

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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

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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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