BACON MONKEY BREAD
11 slices Bacon, cooked and crumbled
? cup Parmesan cheese, grated
1 small Onion, chopped
3 (10-oz.) cans Refrigerated buttermilk biscuits
? cup Butter or margarine, melted
Combine first 3 ingredients; set aside. Cut biscuits into fourths. Dip each piece in butter, and layer one-third in a slightly greased 10-inch Bundt pan.
Sprinkle half of bacon mixture over biscuits; repeat layering procedure, ending with biscuits.
Bake at 350? for 40 minutes or until golden. Let cool in pan 10 minutes; invert onto a serving platter, and serve immediately.
Yield: One 10 inch ring.
Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar” icon and contact me for additional details at creativecook@creativecookingbylydia.com.
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Bacon Monkey Bread
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ALMOND OATMEAL BARS
3oz. Oatmeal, quick-cooking, uncooked
2/3 cup Nonfat dry milk
? tsp. Cinnamon, ground
1/4 tsp. Nutmeg, ground
dash Allspice, ground
? tsp. Baking soda
? tsp. Baking powder,
1/4 cup Raisins
1 cup Applesauce (unsweetened)
1 tsp. Vanilla extract
3/4 tsp. Almond extract
6 tsp. Sugar (or sweetener equivalent to 6 tsp. sugar)
Preheat oven to 350 degrees.
In a medium bowl, combine all dry ingredients and spices, mixing with a spoon.
Add remaining ingredients. Stir until mixture is completely moistened.
Spread mixture in an 8-inch square baking pan that has been sprayed with nonstick cooking spray.
Bake 30 minutes, until lightly browned.
Cool slightly in pan. Cut into squares to serve.
Servings: 4
Nutritional information per serving:
Calories: 187 (add 24 calories if sugar or fructose is used as sweetener)
Protein: 2 g
Carbohydrate: 35 g
Sodium: 149 mg
Cholesterol: 2 mg
Food group servings:
Bread 1
Fruit 1
Milk ?
Additional calories 0
Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar” icon and contact me at creativecook@creativecookingbylydia for details.
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Almond Oatmeal Bars
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CHOCOLATE SAUCE
1/4 cup Light cream
1/2 cup Sugar
1 square (or envelope) Unsweetened chocolate
1 teaspoon Butter
1/4 teaspoon Vanilla
Measure cream; add sugar to cream in measuring cup; stir to partially dissolve sugar. Set aside.
In a small saucepan combine chocolate and butter. Stir over low heat until melted and smooth. Add cream; stir sauce over medium heat until it thickens, just as it begins to boil. Remove form heat; stir in vanilla. Serve warm or at room temperature over ice cream, custards, meringue shells, cake any dessert you prefer.
Yield: 2 servings
Creative Cooking
By
Lydia
For class information, click on the “Calendar” icon and contact me for details at creativecook@creativecookingbylydia.com.
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Chocolate Sauce
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BARNYARD COOKIES
1 Tbl. Almond extract
3/4 cup Butter flavored shortening
1 1/4 cups Brown sugar, firmly packed
2 Tbl. Milk
1 Tbl. Vanilla
1 Egg
1 3/4 cup Flour
1/4 tsp. Salt
3/4 tsp. Baking soda
1 cup Semisweet chocolate chips
1 cup Pecan pieces
1 cup Rice Krispies cereal
Preheat oven to 350?. Beat together until fluffy the almond extract, shortening, brown sugar, milk, vanilla and egg. In a separate bowl or with a sifter, combine flour, salt and soda.
Add flour mixture to other ingredients, blending well. Stir in chips, pecans and cereal. Place rounded teaspoons of dough on an ungreased cookie sheet, leaving 2 inches between cookies. Bake 10 to 13 minutes or until golden around the edges.
Yield: 5 dozen cookies.
Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for details.
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Barnyard Cookies
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WASHINGTON STATE BEAN SALAD
1 can (1 lb.) Green beans
1 can (1 lb.) Red kidney beans
1 Green pepper, finely chopped
1 small Onion, finely chopped
1/2 to 3/4 cup Sugar
1 tsp. Salt
1/2 tsp. Black pepper
1/2 cup Vinegar
1/2 cup Vegetable oil
Optional:
4 to 6 Large lettuce leaves
Drain beans thoroughly; add green pepper and onion. Mix well. Add remaining ingredients and toss to blend. Refrigerate for several hours; drain and serve in lettuce cups.
Note: It is not important if the bean cans are an ounce or two different from the recipe. Various brands can vary in content amounts.
Yield: 4 to 6 servings
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
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Washington State Bean Salad
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SPANISH-STYLE RICE
3 Tbl. Chopped green pepper
2 Tbl. Chopped onion
1 small clove Garlic, minced
1 Tbl. Cooking oil
2/3 cup Cold water
1/3 cup Long grain rice
1 cup Chopped peeled tomato
1/2 tsp. Salt
1/2 tsp. Instant chicken bouillon granules
Dash Bottled hot pepper sauce
In skillet cook green pepper, onion and garlic in hot oil about 5 minutes or till tender. Add water and rice; stir in tomato, salt, bouillon granules, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender.
Yield: 2 servings
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
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Spanish-Style Rice
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BUTTERFLY SALAD
For each serving cut pineapple slices in half and place back to back, butterfly fashion, on a lettuce leaf. Top with half slices of jellied cranberry sauce, lapping so pineapple shows about 1/2″ at top. Place a spoonful of cottage cheese along center and 2 alfalfa sprouts or chive stems or short pretzel sticks at top in cottage cheese as antennae. Serve with French dressing if desired.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above email address for details.
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Butterfly Salad
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Muffins bake best in moist heat; to achieve this fill one of the cups in your muffin pan with water.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for details.
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Moist muffin
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SUNBURST CHICKEN SALAD
1 Tbl. Fat free mayonnaise
1 Tbl. Nonfat sour cream
2 Tsp. Frozen orange juice concentrate, thawed
? tsp. Grated orange peel
1 Boneless, skinless chicken breast, cooked, chopped
1 large Kiwi, thinly sliced
1/3 cup Mandarin oranges
? cup Finely chopped celery
4 Lettuce leaves, washed
2 Tbl. Coarsely chopped cashews
Combine mayonnaise, sour cream, concentrate and peel in small bowl. Add chicken, kiwi, oranges and celery; toss to coat. Cover; refrigerate 2 hours. Serve on lettuce leaves. Top with cashews.
Yield: 2 Servings
Nutritional information per serving:
Dietary exchanges per serving:
2 lean meat, 1 fruit, ? fat
Calories 195
% calories from fat 29
Total fat 6g
Saturated fat 1g
Cholesterol 39mg
Sodium 431 mg
Carbohydrate 18g
Dietary fiber 2g
Protein 18g
Calcium 55mg
Iron 1mg
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for additional details.
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Sunburst Chicken Salad
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VEGGIE BITES
1/3 cup Margarine or butter, melted
1 Egg
2 tsp. Water
? cup Flour, all purpose
? tsp. Salt
2 cups Vegetables, fresh (broccoli flowerets or cauliflowerets, 1/4″carrot slices, ?? zucchini slices, ?” strips green or red pepper
1. Heat the oven to 450*. Brush bottom of rectangular pan, 13″x9″x2″ with about 1 tablespoon of the melted margarine.
2. Beat egg and water with a fork in a shallow dish. Mix flour and salt in another shallow dish.
3. Dip about 1/4 of the vegetables into egg mixture. Remove 1 vegetable piece at a time with a slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.
4. Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece and into pan.
5. Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, 10 to 12 minutes; drain. Sprinkle lightly with grated Parmesan cheese if you like.
Yield: 2 cups of vegetable bites.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for additional details.
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Veggie Bites
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