To make whipped cream retain its peaks, add 1 tablespoon of honey before whipping.

I am available to teach cooking 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@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

4 Ritz crackers
1 large marshmallow (cut into quarters)
OR
4 small marshmallows
Peanut butter

Spread peanut butter on crackers and add marshmallows. Place in microwave or under boiler and broil until marshmallow is soft.

Yield: 4 hats

I am available to teach cooking 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@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

CRAN-RASPBERRY RELISH

1 pkg. (12oz.) Fresh or frozen cranberries, thawed
2 medium Apples, peeled, cored and cut into eighths
1 can (20 oz.) Unsweetened crushed pineapple, undrained
2 teaspoons Sugar-free raspberry soft drink mix*

In a food processor or blender, combine cranberries and apples; cover and process until coarsely chopped. Transfer to a bowl.

Stir in pineapple and drink mix; mix well.

Cover and refrigerate until serving.

Yield: 5 cups

*Crystal Light raspberry ice-flavor low-calorie soft drink mix is recommended.

Nutritional analysis:
One serving (1/4 cup) equals 34 claories, trace fat (0 saturated fat), 0 cholesterol, trace sodium, 9g carbohydrate, 1g fiber, trace protein. Diabetic Exchange: 1/2 fruit

I am available to teach cooking 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@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

1 can (21 ounces) Apple pie filling
1 can (8 1/2 oz.) Sliced pears, drained
1/2 cup Packed brown sugar
1/2 cup All-purpose flour
1/4 cup Quick-cooking oats (oatmeal)
1/2 teaspoon Ground cinnamon
6 tablespoons Cold butter or margarine
Optional: Ice cream

In a greased 9-inch baking dish, combine pie filling and pears; set aside.

In a small bowl, combine brown sugar, flour, oats and cinnamon; cut in butter until mixture resembles coarse crumbs.

Sprinkle over fruit.

Bake at 350 degrees for 23-25 minutes or until golden brown.

Serve with ice cream if desired.

Yield: 4 servings

I am available to teach cooking 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@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

VEGGIE AIRPLANE

1 Cucumber
3 Carrots
3 Radishes
2 Ears of baby corn
Chunks of Gruyere (or white cheese)
4 Fresh chives or mint leaves
Toothpicks

Wash vegetables well and blanch the carrots and the ears of baby corn.

For the airplane, make a rectangular cut in a piece of cucumber and scoop it out with a spoon. Using toothpicks to hold them in place, add airplane wings (carrots cut lengthwise) and the propeller (ears of baby corn). Construct the control-panel dials with rounds of carrot and baby corn.

For the pilot and passenger, prepare chunks of cheese for the body, radishes cut in two for arms, a radish for the head, chives or mint leaves for hair, and round slices of carrot placed on top of each other for hats. Have fun assembling all ingredients and putting the passengers in the plane. Don't forget to remove the toothpicks before eating the decorations.

Yield: 1 airplane

I am available to teach cooking 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@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

PUMPKIN CUSTARDS

1/2 can (16-ounce) Pumpkin pie mix*
1 Egg, slightly beaten
1/2 cup Milk

Streusel Topping (below)

Heat oven to 325 degrees. Mix pie mix, egg and milk until smooth. Pour into 2 ungreased 10-ounce custard cups. Sprinkle Streusel Topping on top. Place cups in baking pan, 9x9x2-inches; pour very hot water into pan to within 1/2-inch of tops of cups.

Bake until knife inserted halfway between center and edge comes out clean, about 1 hour. Remove cups from water.

Serve warm or chilled.

Streusel Topping:
1/4 cup Brown sugar (packed)
2 Tablespoons Flour
2 Tablespoons Chopped pecans
1/4 teaspoon Cinnamon
2 Tablespoons Soft butter or margarine

Mix all ingredients with fork until crumbly.

*Left-over pumpkin pie mix can be frozen for future use.

Yield: 2 servings

I am available to teach cooking 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@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

If you place masking tape on the rim of paint cans before pouring the paint out, you can remove the tape later and the rim will be clean.

If you have lumps in your paint can, try cutting a piece of screen the size of the can and allowing it to settle to the bottom, it will carry the lumps to the bottom.

After you clean out a paintbrush, rub a few drops of vegetable oil into the bristles to keep them soft.

Add 7-10 drops of black paint to each quart of white paint and it will not yellow.

Using a hand moisturizer when painting or doing other dirty chores will prevent dirt and paint from seeping into your're skin pores, making personal cleanup easier.

When painting steps, paint everyother one, let it dry and paint the opposite steps. This allows you to use the steps when painting or while ithe paint is drying.

Empty nail polish bottles are handy for storing touch up paint.

I am available to teach cooking 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@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Use your pizza cutter to cut french toast, waffles into bite sized pieces for children. Use for cutting cookie bars and sandwiches (if the cutter wheel is large enough).

I am available to teach cooking 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@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Brandy Smash

1 – 12oz. can (save can) Frozen orange juice
Fill the emptied juice can with lemon juice (from green bottle like “Real” brand)
2 cups Granlulated sugar
2 cups Brandy
9 cups Cold water

Mix all together and serve, mixed with carbonated beverge like 50/50 or 7-UP.

I am available to teach cooking 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@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Wet your hands before working with raw ground beef and the meat won't stick to your handsl

I am available to teach cooking 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@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley