PUMPKIN DELIGHT

1# can Pumpkin
1 tsp. Cinnamon, ground
1/3 tsp. Ginger
1 cup Sugar, granulated
2/3 cup Milk, (preferably whole not skim) cold
1/3 cup Graham cracker crumbs
2/3 cup *Cashews (finely chopped)
1/3 bag (5 1/3 oz.) Marshmallows (miniature)
10 1/2 oz. Whipped topping (Cool Whip type product)

Garnish: *Nuts & marshmallows

Combine pumpkin, cinnamon, ginger, cracker crumbs and sugar.

Fold in milk and whipped topping. Stir well.

Add (2/3 cup) nuts and (5 1/3 oz.) marshmallows. Mix.

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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Creative Cooking
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Lydia Critchley

Garnish as desired with additional nuts and/or marshmallows.

Chill.

*I used pecans instead of cashews (less cost and less salt).

Enjoy.

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Pumpkin Delight Yum

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EYEBALLS

12 Eggs, hard-cooked
1 can (4 1/2 oz.) Deviled ham
1/3 cup Mayonnaise
4 tsp. Prepared mustard (not dry mustard)
1/4 cup Sweet pickle relish, drained
12 Pimiento-stuffed olives, halved
Optional:
*Packets Ketchup

Cut eggs lengthwise into halves. Remove yolks; place in small bowl. Mash egg yolks with fork; mix in deviled ham, mayonnaise, mustard and pickle relish. Season to taste with salt and pepper.

Spoon filling into egg halves. Garnish with olive halves to make “eyeballs”.

To make extra-scary bloodshot “eyeballs”, spoon ketchup into small resealable plastic food storage bag. Cut off very tiny corner of bag; drizzle over eggs.

*Note: To save time, use leftover ketchup packets to drizzle over eggs to make bloodshot “eyeballs”.

Yield 12 servings

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

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Eye Balls 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
1/2 cup All-purpose flour
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 confectionsr's sugar.

Yield: about 1 1/2 dozen

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.

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Creative Cooking
By
Lydia Critchley

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Chocolate Waffle Cookies Yum

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PISTACHIO PUDDING FINGERPAINT

Butcher Paper
Or
Construction paper
Baby Food Jar with Lid
2 Tsp. Instant pistachio pudding mix
4 Tsp. Milk

Set out pieces of white butcher paper or construction paper. Give each of the children a baby food jar with a lid. Help each child measure and add to his or her jar 2 teaspoons instant pistachio pudding mix and 4 teaspoons milk. Have the children shake their jars to combine the pudding mix and the milk. Then have them remove their jar lids, pour their green pudding on their papers and use their hands to fingerpaint designs.

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

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Pistachio Pudding Fingerpaint Yum

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APPLE BAKED CHICKEN

1 1/2 teaspoon Lemon juice
1/4 tsp. Ginger, ground
1/2 Apple, tart, cored, peeled and sliced (Granny Smith or Braeburn Apple)
2 Chicken breasts (1 whole breasts split into 2 pieces), skin removed
1/4 cup Apple juice concentrate, frozen, thawed
1/4 cup Dry white wine

Preheat oven to 375 degrees.

In small bowl mix lemon juice and ginger. Add apple slices and mix well. Place chicken in a baking dish and cover with the apple slices and lemon juice mixture. Combine apple juice concentrate and wine; pour over chicken.

Bake for 15 minutes; baste and continue to bake for another 15 minutes or until lightly browned. Baste occasionally.

Remove chicken and apple slices to a serving platter.

Put pan juices in a small pan; bring to a boil and cook over medium heat until reduced by half.

Serve the chicken and apple slices with sauce.

Servings: 2

Nutrition information:

Calories 229
Fat: 2g
Sodium: 88mg
Protein: 28g
Carbohydrate: 20g

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

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Apple Baked Chicken Yum

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MOM'S GERMAN POTATO SALAD

2 lbs. Potatoes (baby reds are best) washed, cooked, peeled and chilled
1/4 cup White vinegar
1/2 cup Granulated sugar
1 1/2 teaspoons Salt
3 Tablespoons Cornstarach
1/2 cup Diced fried bacon (measurement after frying)
2 Tablespoons Bacon drippings (fat left from frying bacon)
1/3 cup Onion, chopped
To taste Ground black pepper
Optional:
Garnish with chopped parsley

After potatoes are prepared as noted above, chill before slicing (to allow for better slicing and less breakage of slices).

Fry bacon and remove from fat and crumble the bacon. Reserve the crumbled bacon for the final step.

Add onions to drippings and cook until tender (will look almost opaque).

Stir in cornstarch, sugar, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in potatoes and bacon. Heat, stirring gently, with wooden or plastic spoon, to coat potatoes slices, until hot and bubbly.

Garnish with parsley if desired.

Refrigerate overnight before serving for best flavor.

Yield: about 8 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

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Mom's German Potato Salad Yum

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CRITTER CRUNCH

1/4 cup Butter or margarine
3 Tbl. Brown sugar
1 tsp. Ground cinnamon
1 1/2 cups Crispix
1 1/2 cups Cheerios
1 1/2 cups Animal crackers
1 1/2 cups Bear-shaped honey graham snacks
1 cup Bite-sized shredded wheat
1 cup Miniature pretzels

In a saucepan or microwave-safe bowl, heat butter, brown sugar and cinnamon until butter is melted; mix well.

In a large bowl, combine the remaining ingredients. Add butter mixture and toss to coat. Place in a greased 15×10-inch (class 6 cup ? layer cake pan). Bake, uncovered, at 300 degrees F for 30 minutes, stirring every 10 minutes.

Store in an airtight container.

Yield: Recipe 8 cups

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

Creative Cooking
By
Lydia Critchley

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Critter Crunch Yum

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CORNFLAKE CRUNCH

8 oz. Semi-sweet chocolate bar or chips
3 Tablespoons of white corn syrup
4 Tablespoons Margarine
5 Cups Cornflakes
Shortening to grease the pan

8-inch round baking pan

Grease the pan with a little shortening or margarine on a paper towel. Grease the inside well, but do not leave on too much margarine.

Break the chocolate into a large pan. Add the syrup and margarine. Heat the pan gently, stirring the mixture all the time.

When the chocolate has melted, add the cornflakes and stir them well. Make sure that they are coated all over with the chocolate. Spoon the mixture into the pan.

Carefully smooth the top with the back of a spoon. Try not to crush the cornflakes. Put the pan in the refrigerator to set. It will take about two hours. Then, use a sharp knife to cut it into eight peices.

Lift the pieces out with a blunt knife or a pie sever.

Yield: 8 peices

Storage: Keep in an airtight container and eat within four days.

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

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Cornflake Crunch Yum

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