Edible Jewelry

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EDIBLE JEWELRY

4 cups Variety of donut-shaped cereals, (Trix, Cap?n Crunch, Cinnamon Cheerios, etc.)
8 Thin licorice whips

Small bowls – 1 for each cereal

Pour cereals into individual bowls and set on table. Tie one end of each licorice whip into a knot to keep the cereal from falling off, and give each child a length of thin licorice. String cereals onto the licorice any way they like to make necklace or bracelet. Tie the ends of licorice whip together in a double knot to form necklace.

Variations: Use donut shaped candies, such as Life Savers or substitute with popped corn for cereal.

Tip: Have a bowl of cereal handy for the kids to munch on while making their jewelry.

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Fruity Spinach Salad

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FRUITY SPINACH SALAD

Prep/Total Time: 15 minutes

*ONE SERVING *TWO SERVINGS
1 1/2 cups 3 cups Loosely packed fresh baby spinach
2 Tablespoons 1/4 cup Sliced celery
approx. 1/4 cup 1/3 cup Canned mandarin oranges
1/4 medium 1/2 medium Apple, cubed
2 Tablespoons 1/4 cup Seedless red or green grapes, halved
1 Tablespoon 2 Tablespoons Sliced almonds, toasted
2 Tablespoons 1/4 cup Reduced-fat raspberry vinaigrette

* This recipe is given in amounts for 1 serving or 2 servings, but the web conversion runs them together. Sorry about that. Use either the first measurement or the second measurement for each ingredient, depending on which size of the recipe you prefer.

Toast almonds in microwave or skillet.

Divide the spinach, celery, oranges, apple and grapes between two (if preparing 2 servings) salad plates.

Sprinkle with almonds.

Drizzle with dressing.

Yield: 2 servings

Nutritional Analysis:
One serving: 1 1/2 cups equals 130 calories, 4 g fat (trace saturated fat), 0 cholesterol, 547 mg sodium, 23 g carbohydrate, 5 g fiber, 3 g protein.

Diabetic Exchanges: 1 1/2 fruit, 1 fat

There are over a year's 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:
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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Broccoli Potato Soup

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BROCCOLI POTATO SOUP

2 cups Broccoli florets
1 small Onion, thinly sliced
1 Tbl. Butter or margarine
1 can (10 3/4 oz.) Condensed cream of potato soup, undiluted
1 cup Milk (whole milk makes the creamiest soup)
1/2 cup Water
3/4 tsp. Minced fresh basil
OR
1/4 tsp. Dried basil
1/4 tsp. Pepper (white is best)
1/3 cup Shredded cheddar cheese

In a large saucepan, saut? broccoli and onion in butter until tender.

Stir in soup, milk, water, basil and pepper; heat through.

Add cheese; stir until melted.

Yield: 4 servings

There are over a year's 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:
creativecook@creativecookingbylydia.com.

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

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Sweet ants and vinegar

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After you have found tiny black ants that love sweet things in your pantry or on your floor, etc. spray the area with vinegar and allow it to remain there until it drys. You can later wash the area and they do not return. Whether it is because the sent lingers or they take the information back to their nest (I spray the live ants too), I don't know, but it works.

There are over a year's 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:
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.

Moist cookie trick

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Stir in a small box of dry vanilla pudding mix into oatmeal cookie dough to make moist and chewy cookies.

There are over a year's 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:
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.

Veggie Centipede

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VEGGIE CENTIPEDE

7 Cucumber, squash or carrot circles (body)
1 large Radish or cherry tomato (head)
12 Thin Celery or carrot sticks (legs)
2 long, thin Celery strips (antennae)

On a plate, line up veggie circles. Place radish or tomato at the top. Arrange celery or carrot pieces so they stick out of the body to form legs. Place thin celery strips at top of head for antennae.

Serve with salsa or low fat ranch dip.

There are over a year's 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:
creativecook@creativecookingbylydia.com.

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

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Hot Crab Spread

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Hot Crab Spread

1 pkg. (3 oz.) Cream cheese
2 Tbl. White wine, optional
1/2 tsp. Dijon mustard
Dash Salt
Dash Pepper (white is best)
1/2 cup Cooked, flaked crab (out of the can is easiest)

Combine all ingredients except crab, and warm slowly in a saucepan.

Stir in crab and heat through.

Serve hot with crackers or bread rounds or baugette rounds.

Yield: 2/3 cup

There are over a year's 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:
creativecook@creativecookingbylydia.com.

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

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Coconut-Nutmeg Cookies

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Coconut-Nutmeg Cookies

1 (1lb. 3oz.) pkg. of yellow or white cake mix (I prefer white)
1/2 cup Soft butter
1 Egg
2 tsp. Water
1 tsp. Vanilla extract (more if desired, instead of some of the water)
1/2 tsp. Nutmeg
1 cup Flaked coconut
Optional:
1 Tbl. Pineapple or orange juice (instead of some of the water)
Optional:
nut pieces, raisins, chocolate chips, colored sugars or topping of your choice

Combine cake mix, butter, egg, water (juices and/or vanilla if used) and nutmeg. Beat at medium speed for 1 1/2 minutes or until well blended. Stir in coconut.

Drop from a cookie dropper or teaspoon or make into balls. Dip top of cookie into colored sugar or top cookies with any of the above ingredients as desired. One piece in the center is attractive.

Place raw cookies on lightly greased baking sheet.

Bake in moderate oven (350 degree oven) for 12 to 15 minutes or until a finger test (doesn't make a deep indent with a light touch of a finger) indicates that they are done.

Yield: 3 1/2 dozen (2 1/4″) cookies

TIP:
If someone leaves the cover off of the cookie storage container or they are on a serving plate for an extended amount of time, and they dry out, wet the inside of the storage container lid by running it under the faucet and place the lid on the container, without drying the lid. In the morning the cookies will be moist and like fresh.

There are over a year's 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:
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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New use for broches

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Use the large brooch pins that were once used for coats and sweaters to transform boxy blouses and jackets into new styles. Gather extra fabric on the back of the garment and fasten with a large decorative pin for a new look.

There are over a year's 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:
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.

Punch tips for your parties

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Serving size: an average serving is about 1/2 cup

Chill all ingredients for cold punches before mixing. Fruit juices and spices may be mixed ahead and refrigerated, but soft drinks and alcohol should be added just before serving. An ice ring in a punch bowl will last longer than ice cubes – be sure the size of the ice ring will fit the punch bowl. To keep a rich flavor and not dilute the punch, make the ice ring is made from the same juices that are in the punch, adding colorful fruits if desired.

For hot punches, be sure the punch bowl is heat-resistant, and warm it by rinsing with hot water before adding the punch. Hot punches also can be served in an attractive saucepan right from the stove or in a fondu pot, chafing dish or slow cooker.

There are over a year's 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:
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.