INDIVIDUAL APPLE CRISP
1 small Apple, peeled and sliced
1 Tbl. All-purpose flour
1 Tbl. Brown sugar
1 Tbl. Quick-cooking oats
1/8 tsp. Ground cinnamon
Dash Ground nutmeg
Dash Salt
1 Tbl. Cold butter or margarine
Optional: Half-and-half cream or ice cream
Place apple in a small greased baking dish. In a small bowl, combine the dry ingredients; cut (pastry blender works best) in butter until crumbly. Sprinkle over apple. Bake, uncovered, at 375? for 30-35 minutes or until apple is tender. Serve warm with cream or ice cream if desired.
Topping can be doubled for better coverage and appeal.
Yield: 1 Serving
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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Individual Apple Crisp
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CHOCOLATE-PEANUT BUTTER BANANA LOLLIPOPS
1 cup Cheerios cereal
1/4 cup Almonds, sliced
3 or 4 Bananas, firm
2 Tsp. Shortening
? cup Peanut butter chips
? cup Milk chocolate chips
1. Cover a cookie sheet with waxed paper.
2. Chop cereal and almonds together on a cutting board. Set aside.
3. Peel bananas. Cut across each banana to make 2 halves. Put an ice-cream stick in center of each banana half. Set aside.
4. Heat shortening in a small saucepan over low heat until melted. Add peanut butter chips and chocolate chips. Heat over low heat, stirring all the time, until chips are melted and mixture is smooth. Remove pan from heat.
5. Spread mixture all over 1 banana half with knife. Roll in chopped cereal and almonds. Place on cookie sheet. Repeat with other banana halves. Refrigerate until firm, about 30 minutes.
Yield: 6 or 8 lollipops
For class information, click on the “Calendar” icon. For more details, contact me.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
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Chocolate-Peanut Butter Banana Lollipops
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When your banana cake recipe calls for 1/2 cup oil, substitute with 1/2 cup applesauce for the oil. Cake may not be quite as high or light, but is still great and much healthier. If desired add an 1/8 tsp. more soda or baking powder which ever the recipe is using to improve height of the cake.
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Oil substitution in banana cake
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SAVORY CARROTS
1 cup Sliced carrots
? cup Chopped onions
? cup Chopped celery
? cup Chopped green pepper
1 Tbl. Butter
To taste Seasoned salt
To taste Pepper
1 tsp. Minced fresh summer savory
OR
1/8 tsp. Dried summer savory
Combine all ingredients in saucepan with a little water. Cover and simmer until tender
Yield: 2 to 3 servings
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For cooking classes, click on the calendar icon and contact me for addtional details.
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Savory Carrots
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SUPERB AMBROSIA SALAD
1/2 cup Mayonnaise
8 oz. Yogurt, vanilla or plain
1 can (30 oz.) Fruit cocktail, well drained
1 can (20oz.) Pineapple chucks, well drained
1 can (4oz.) Shredded coconut (or bagged – 1/2 to 1 cup as desired)
1/2 cup Raisins
In large bowl fold mayonnaise into yogurt. Fold in remaining ingredients.
Cover.
Chill at least 2 hours.
Yield: 6 servings
This a very quick and well liked recipe I have served for many years.
Creative Cooking
By
Lydia Critchley
Creativecook@creativecookingbylydia.com
Click on the calendar icon for my cooking class schedule. Contact me for more information or questions or leave comments.
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Superb Ambrosia Salad
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BEAN BURRITO
1 cup Cooked or canned pinto beans
1 handful Lettuce
2 large Flour tortillas (if using soft, skip step 2)
1/4 Onion, chopped
1 1/2 cups Grated cheddar cheese
1/2 Tomato, chopped
1/2 cup Sour cream
1/4 cup Salsa or picante sauce
1. Preheat the oven to 300?F.
2. Drain the beans, and tear the lettuce into small pieces that can fit in your mouth.
3. Soften the tortillas in the microwave. To do that, sandwich the tortillas between two dampened paper towels, and microwave on full power for 10 seconds.
4. Put a couple of spoonfuls of beans in the middle of each tortilla, and sprinkle some onions on the beans.
5. Roll the tortilla up, and place it on a baking sheet. Sprinkle the cheese on top of the tortilla, and cover with aluminum foil.
6. Heat in the oven until the cheese melts (10 to 15 minutes). (Or microwave on high until the cheese melts and the burrito is hot.). Sprinkle the hot burrito with chopped onions, lettuce, and tomato. Serve with sour cream and salsa or picante sauce.
Yield: 2 Servings
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon. For more details, contact me at the above email address or leave a message.
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Bean Burritos
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ALMOND HAM ROLLUPS
1 – 8oz. Cream cheese
2 Tbl. Mayonnaise
1 tsp. Onion, minced
1 tsp. Worcestershire sauce
1/4 tsp. Dry mustard
1/4 tsp. Paprika
1/8 tsp. Pepper
1/8 tsp. Hot sauce
1 Tbl. Almonds, toasted, chopped
12 oz. Ham, thinly sliced
Combine all except ham. Mix well. Spread 1 Tbl. of mixture on each slice of ham, roll up (starting at the long end if rectangular slices) to form logs. Wrap well. Refrigerate overnight preferably and slice before serving.
Creative Cooking
By
Lydia Critchley
creativecoook@creativecookingbylydia.com
For class information, click on the “Calendar” link. For more details, contact me at the above email or by leaving a message.
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Almond Ham Rollups
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BAKED MEAT BALLS
1 Egg
1/4 cup Milk
1 2 tsp. Instant minced onion
1 2 slices Bread, cubed
1 tsp. Salt
1/8 tsp. Pepper
1 lb. Ground beef
Heat oven to 350 (mod.). Beat egg and milk. Stir in onion, bread, and seasonings. Add beef and mix well. Shape into balls, using 1/3 cup mixture for each ball. Place in shallow pan. Bake 30 to 40 minutes.
Yield: About 7 meat balls
For class information, click on the “Calendar” link. For questions, I can be contacted at the email address below.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia
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Baked Meat Balls
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FUNNY BUNNIES
3 Lettuce leaves
1 8-oz.carton Cottage cheese
2 8-oz (or 1 16oz.) cans Pear halves, drained
1 1/2 slices American cheese, cut in half
or
3 Black licorice whips (strings)
3 Green olives stuffed with pimiento, cut in half
2 Maraschino cherries, cut in half
Place a lettuce leaf on each plate. Place one scoop cottage cheese on leaf for head. Place one pear half, cut side down, under cheese for body. Cut a second pear half lengthwise into 2 pieces and place above head to form ears. Cut each half slice of cheese into 6 narrow strips for whiskers (or use licorice) and place 3 on each side of face. Use olive halves for eyes, cherry half for mouth, and dab of cottage cheese for tail.
Yield 3 bunnies
For class schedules, click on the “Calendar” link.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
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Funny Bunnies
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HAM VEGETABLE CASSEROLE
10 oz can Peas
16 oz. can Carrots
6 medium Potatoes, sliced 1/4 inch thick
1 Onion, sliced
1 lb. Thinly sliced baked ham
10 3/4 oz. can Condensed tomato soup
Heat oven to 300 degrees F. Drain juice from peas and carrots; reserve juice. In casserole, layer potato slices, carrots, peas, onion and ham. In a small bowl, combine reserved juices with tomato soup; pour over layers in casserole. Bake for about 1 hour or until potatoes are done.
Yield: 4 servings
For class information, click on the “Calendar” link. I can be contacted for questions at the email address below.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
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Ham Vegetable Casserole
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