FROSTED PUMPKIN BARS

1 cup All-purpose flour
1 cup Sugar
1 tsp. Ground cinnamon
1 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Ground cloves
1 Egg
2 Egg whites
1 cup Canned pumpkin
1/4 cup Canola oil
2 Tbl. Water
4 oz. Reduced-fat cream cheese
1 1/2 cup Confectioners' sugar
1 tsp. Vanilla extract
1/4 tsp. Grated lemon peel

In a mixing bowl, combine the first six ingredients.  Add egg, egg whites, pumpkin, oil and water; mix well.  Transfer to an 11″x7″x2″ baking pan coated with nonstick cooking spray.  Bake at 350? for 25-30 minutes or until a toothpick inserted near the center comes out clean. 
Cool on a wire rack.

In a mixing bowl, beat cream cheese.  Beat in confectioners' sugar, then vanilla and lemon peel.

Frost bars.

Chill for 15 minutes, then cut.

Refrigerate leftovers.

Yield: 15 servings

Nutritional analysis;  One bar equals 185 calories, 6g fat (1g saturated fat), 18mg cholesterol, 146mg sodium, 32g carbohydrate, 1g fiber, 3g protein.

Diabetic Exchanges: 2 starch, 1 fat

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Strawberry Spinach Salad

3 Tablespoons             Lemon juice
1/4 cup                      Granulated sugar
6 Tablespoons             Vegetable oil
1 package (10 ounces)  Fresh baby spinach leaves
2 cups                        Sliced fresh strawberries

Place the lemon juice and sugar in a blender.  With blender running, add oil in a slow steady steam; process until slightly thickened. 

Just before serving, combine spinach and strawberries in a large salad bowl or individual bowls or plates; drizzle with dressing. 

Yield:  6 to 8 servings

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. Contact me at the following e-mail address:
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PICNIC PARTNER MACARONI SALAD

3-4 SERV. 6-8 SERV.
1 cup 2 cups          Elbow macaroni
1/2 cup 1 cup Cheddar cheese, diced
1/2 cup 1 cup Peas, frozen, thawed and drained (don't cook)
1/4 cup 1/2 cup Celery, sliced
1/4 cup 1/2 cup Green stuffed olives, halved
1/4 cup 1/2 cup Carrot, shredded
1 Tbl. 2 Tbl. Onion, finely chopped
1/3 cup 2/3 cup Mayonnaise (or sour cream or plain yogurt or low-fat yogurt) (Sour cream and yogurt are  better on a hot day.)
1 Tbl. 2 Tbl. Milk (can use skim, etc.)
1 tsp. 2 tsp. Seasoned salt
1/2 tsp. 1 tsp. Parsley flakes or fresh parsley, chopped
1/4 tsp. 1/2 tsp. Sugar, granulated
1/8 tsp.(dash)1/4 tsp. Pepper, black, ground
1 tsp. 2 tsp. Vinegar, white

Optional:
1/2 cup 1 cup Ham, cubed
2 4 (or as desired) Boiled eggs, peeled, sliced
as desired as desired Other raw vegetables, cut-up
1/4 to 1 tsp. 1/2 to 1 tsp. Summer savory (found in the Spice Island  section of herbs and spices)
Optional garnish Paprika

Prepare macaroni according to package directions or as follows; drain. 

Bring 4 cups (3-4 serv. 2 cups) water to rapid boil in a 4 quart (3-4 servings) kettle.  (Covering the pot speeds the boil.)  Add pasta and stir.  Cook UNCOVERED for 10 to 14 minutes (do not overcook).  Drain in a colander.  Rinse well with cold water and drain.

In medium bowl, combine macaroni, cheese, peas, celery and onion, (any optional ingredients you choose).  In small bowl blend mayonnaise, milk, seasoned salt, parsley, sugar and pepper.  Stir in vinegar.  Add to macaroni mixture; mix well.
(Dressing may be doubled if desired, also if adding optional ingredients.)
Cover; chill thoroughly and set bowl in ice (while serving) to keep cold until serving time is done.
Stir gently before serving.
Garnish with boiled egg slices if desired and/or top with paprika if desired.

Refrigerate leftovers.
Yield: 6 to 8 servings or 3 to 4 servings

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. Contact me at the following e-mail address:
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Picnic Partner Potato Salad Yum

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NUTTY CHOCOLATE CARAMEL BARS

2 1/3 cups All-purpose flour, divided
2 cups Old fashioned oats (not quick cooking oatmeal)
1 cup Packed brown sugar
1 tsp. Baking soda
1/4 tsp. Salt
1 cup (2 sticks) Butter
2 cups (12 oz.) Semi-Sweet chocolate morsels (chocolate chips)
1 1/2 cups Chopped walnuts
1 cup (12.25-oz. jar) Caramel ice cream topping

9×13-inch pan

Combine 2 cups flour, oats, brown sugar, baking soda and salt in large bowl.  Add butter; blend with a pastry blender until all ingredients are moistened.  Reserve 1-cup crumb mixture; press remaining mixture onto bottom of ungreased 13×9-inch pan. 

Bake in preheated 350?F. oven for 15 minutes or until lightly browned.  Remove from oven.  Sprinkle with morsels and walnuts.  Combine caramel topping and remaining 1/3-cup flour in small bowl; drizzle over base.  Sprinkle with reserved crumb mixture.

Bake in 350?F. oven for 20 to 25 minutes or until lightly browned. 

Cool completely in pan on wire rack.

Yield: 2 1/2 dozen bars

Preparation time: 15 minutes

Creative Cooking By Lydia

I am available to teach cooking, sewing and soap making classes to all ages and give presentations on the above subjects.

Contact me at 608-240-9773.  For class schedules, etc. click on the icon above.

Thanks.

Lydia Critchley

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Nutty Caramel Bars Yum

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GUMMI WORMS

7 packages Unflavored gelatin (like Knox)
1 pkg. (small) Flavored jell-o
1/2 cup Water

Mix together in a pot/saucepan until it's crumbly or resembles play dough (about 3-6 minutes).

Melt over low heat until liquefied (approx. 1minute).

Pour into a *mold or pie tin and freeze until it is set (about 3-5 minutes).

Cut it into strips like gummy worms.

Eat soon after removing from the freezer or it will get rubbery.

*It is not necessary to line the pan or grease it.

Creative Cooking By Lydia
I can be contacted at 608-240-9773 and am available for classes for all ages and food presentations.

For class schedules click on the calendar icon.  You can also leave comments, etc. – see choices available above.

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Gummi Worms (to eat) Yum

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FRUIT-N-NUT SANDWICH FILLING

1 Orange
1 medium-size Banana
1/3 cup Raisins
1/3 cup Crunchy peanut butter
8 slices Whole-grain bread

Peel the orange and separate the sections. Remove as much of the white lining (the pith) as you can. Cut each section into 3 or 4 pieces to fill 1/2 cup. Save any leftover orange for a snack.

Peel the banana and cut in half crosswise. Cut half into small cubes and save the other half for a snack. Place the orange, banana, raisins, and peanut butter in a medium bowl and mix thoroughly with a wooden spoon.

Spoon the filling evenly among 4 slices of bread and top with the other 4 slices to make sandwiches, or store whatever you don't use in the refrigerator in a tightly covered jar or container.

I am available to teach cooking or food related subjects, soap making and emergency sewing classes in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

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.

Yield: 4 servings

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Fruit-N-Nut Sandwich Filling Yum

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HOMEMADE EGG SUBSTITUTE

3 Egg whites
2 Tbl. Instant nonfat dry milk powder
1 tsp. Water
2 to 3 drops Yellow food coloring, optional

In a small bowl, combine all ingredients; mix well.

Use as a substitute for eggs.

Yield: 1 serving (equivalent to 2 eggs)

I am available to teach cooking or food related subjects, soap making and emergency sewing classes in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

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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HOMEMADE EGG SUBSTITUTE Yum

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