TAFFY APPLE SALAD

1 tsp. Flour
2 tsp. Cider or apple vinegar
1 Egg, whipped (with wire whisk)
1/2 cup Granulated sugar
1 (8 oz.) Whipped topping (like Cool Whip)
4 cup Apples, diced (leave skins on)
1 small can Crushed pineapple, drained
1 cup Chopped cocktail nuts (not too small)

Combine flour, vinegar, egg and sugar. 

Cook until thick. 

Cool completely. 

Add fruit and nuts to thickened mixture.

Mix well.

Add whipped topping.

Chill.

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Taffy Apple Salad Yum

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Make pancakes using a mix or recipe of your choice.

Decorate as you wish – some sugggestions:
Use button slices of bananas for the eyes.
Try a piece of bacon for the mouth.
Roll a slice of kiwi for the nose.
A little bit of whipped cream would make hair.
Thinly sliced strawberries make cute eyebrows
Two orange wedges for the ears can complete your masterpiece.

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Contact me at the following e-mail address: creativecook@sbcglobal.net
 

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Pancake Masterpiece Yum

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Red White and Blue Salad

1(8 oz.) ball  Fresh mozzarella or 1 tub of fresh mozzarella pearl or boccocini
1 small container or as desired  Fresh blueberries
1 pint or as desired Fresh strawberries
3 Tablespoons Honey
Optional: Fresh mint leaves

Wash fruit and drain well.  Drain mozzarella if packed in water.  Cut mozzarella balls (if not using pearls) into pieces suitable for serving in a salad.  Cut strawberries into desired size pieces.

Optional:  mint leaves may be used for garnish or chopped and included in the salad – peferably use as a garnish on top of the salad with some extra pieces of whole fruit or faned (cut partially to the top of the berry and then spread like a fan) strawberries.

Combine fruit and cheese pieces. Top with honey and stir to coat.  DO NOT USE TOO MUCH HONEY as it will get too runny.  If water forms at the bottom of the bowl, pour off. 

TIP:  To save salad from sitting in a pool of juice/water place a saucer or sauce dish or appropriate size dish upside down in the bottom of the salad bowl before adding cheese and fruit.  The excess moisture will collect below the inverted dish and keep your salad fresh.
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups or company. I am also available to teach healthy eating, etc. or team building for your company or put on fun food classes as part of birthday parties for your children or classes for groups of children in your facility or my home.

Contact me at the following e-mail address: creativecook@sbcglobal.net
 

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Red, White and Blue Salad Fruit Salad with Mozzarella Yum

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DILLY DIP AND VEGGIE DIPPERS

1 cup Sour cream or plain yogurt
2 tsp. Dried minced onion
1 tsp. Dried dill weed
1 tsp. Toasted sesame seeds
Shake Salt (or to taste)
1 box Cherry tomatoes or cut raw vegetables like carrots, etc.

Empty sour cream or yogurt into a mixing bowl.  Add minced onion and dill weed.  Stir well.  Make sure all the onion and dill is mixed in.

Cover bowl with plastic wrap or foil 

Refrigerate at least 30 minutes.

If using cherry tomatoes, wash and stick with pretzel sticks or toothpicks for easy dipping in the Dilly Dip.

After dip has chilled and you have tasted it to see if you want more salt, sprinkle sesame seeds over the top before serving.

Store unused dip in the refrigerator.

Yield: 1 cup dip

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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups or company. I am also available to teach healthy eating, etc. or team building for your company or put on fun food classes as part of birthday parties for your children or classes for groups of children in your facility or my home.

Contact me at the following e-mail address: creativecook@sbcglobal.net

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Dilly Dip and Veggie Dippers Yum

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HEATH BAR TORTE

CRUST
1 pkg. 1/4 lb. Graham crackers, crushed
1/4 lb. (1 stick) Margarine or butter, melted

MIDDLE LAYER
5 Egg whites
1/2 tsp. Cream of tartar
1 cup + 2 Tbl. Granulated sugar

TOP LAYER
1 (9 oz.) tub Cool whip topping
5 (divided) Heath candy bars, (crushed but not fine) (if frozen first, they crush better)

Mix cracker crumbs and margarine and spread across the bottom of an ungreased 9×13″ pan, patting down to form bottom crust.

Beat egg whites until foamy and add cream of tartar.  Slowly add the sugar while continuing to beat until they hold stiff peaks.

Place on top of crust and bake at 350? for 1 hour.

The torte can be frozen at this point for future use.

Combine 3 Heath bars (crushed) with the Cool whip. Place on top of meringue layer. 

Sprinkle the remaining 2 crushed Heath bars on top.

Allow to mellow at least overnight.  The top layer softens the middle layer and it is a wonderful torte, both visually and is tasty to eat.  This has been a family favorite for many years.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups or company. I am also available to teach healthy eating, etc. or team building for your company or put on fun food classes as part of birthday parties for your children or classes for groups of children in your facility or my home.

Contact me at the following e-mail address: creativecook@sbcglobal.net

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Heath Bar Torte Yum

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MINI MEATLOAF

1/2 slice Bread, crumbled
2 Tbl. Finely shredded carrot
1 Tbl. Chopped onion
1 Tbl. Chopped celery
1 Tbl. Chopped green pepper
Dash Salt
Dash Pepper
2 Tbl. Ketchup
1/4 lb. Ground beef

Combine all ingredients.  Mix well and shape into a 3×2 1/2″ loaf.
Place in a lightly greased shallow baking dish.
Bake at 350? 35 minutes.

Yield: 1 Serving
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups or company. I am also available to teach healthy eating, etc. or team building for your company or put on fun food classes as part of birthday parties for your children or classes for groups of children in your facility or my home.

Contact me at the following e-mail address: creativecook@sbcglobal.net

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Mini Meatloaf Yum

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COLBY CORN CHOWDER

3 medium Potatoes, peeled and cubed
1/4 tsp. Salt
1/4 Large onion, chopped
1 Tbl. Butter or margarine
1/2 can (14 3/4oz. each) Cream-style corn
1 Bacon strips, cooked and crumbled
1/2 cup Milk (whole is best)
2 oz. Colby cheese, cubed

Place potatoes in a Dutch oven or soup kettle; sprinkle with salt and almost cover with water.  Bring to a boil.  Reduce heat; cover and simmer until potatoes are tender. 

Meanwhile, in a skillet, saut? onion in butter until tender.  Stir in corn and bacon; heat through.  Drain potatoes and add to onion mixture.  Add milk; heat through – do not boil.  Stir in corn mixture and cheese.

Serve immediately.

Yield: 3 servings 
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups or company. I am also available to teach healthy eating, etc. or team building for your company. 

Contact me at the following e-mail address: creativecook@sbcglobal.net

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Colby Corn Chowder for 3 Yum

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CHOCOLATE WAFFLE COOKIES

1/4 cup Butter or margarine, softened
6 Tablespoons Granulated sugar
1 Egg
1/2 teaspoon Vanilla extract
1 square (1 ounce) Unsweetened chocolate, melted (or use premelted chocolate like “Choco-Bake)
1/2 cup All-purpose flour
For topping: Confectioners' sugar (powdered sugar)

In a mixing bowl, cream butter and sugar; beat in egg and vanilla until light and fluffy.

Blend in chocolate.

Add flour; mix well.

Drop by rounded teaspoonfuls 1 inch apart onto a preheated waffle iron. Bake for 1 minute.

Remove to a wire rack to cool.

Dust with confectioner's sugar.

Yield: about 1 1/2 dozen

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups or company. I am also available to teach healthy eating, etc. or team building for your company. 

Contact me at the following e-mail address: creativecook@sbcglobal.net

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Chocolate Waffle Cookies Yum

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