I’m trying to make some bright new place-mats. I enjoy weaving. This particular weave reminds of gingham.
Martha Stewart Looms ability to be made into different sizes is a big plus with projects like this.
I’ll post an update later on.
Tag Archives: kitchen
Under the Influence (Cheese-ball)
I got a little brainwashed during the days leading up to the super bowl. Normally, I don’t pay commercials any attention. However, after several decades of being exposed to them, one can’t help but experience some influence… and that’s why for the first time ever, I felt the need to make a cheese-ball.
I went in search of a cheese-ball recipe and it was over whelming. I got the general gist of what makes a cheese ball. Cream cheese was a reigning requirement, the majority of recipes called for 2 packs. I don’t usually have cream cheese on hand, but amazingly enough I had one pack left over from the holidays.
Many recipes called for chopping up things like onions, garlic, nuts and peppers to add to it. That’s okay, but I was in no mood to deal with that much work.
Mix everything together.
Form into a ball.
Refrigerate til firm.
Roll cheese-ball in crushed crackers or crushed nuts.
Serve with crackers
So, I created my own recipe. It’s plain and a bit blandish, but served on Italian Herb Flatbread (crackers), it tastes quite good.
I’ll probably, make my cheese-ball a part of our traditional holiday recipes.
Fortunately, I can add anything I want in it and change it up special for whatever holiday or occasion I make it for.
Happy cooking!
PineApple Upside-Down Bundt Cake
PineApple Upside-Down Bundt Cake <– direct link to recipe
To celebrate Father’s Day, I made my first ever Pineapple upside-down cake. I used a recipe by Betty Crocker using a bundt pan. It was really easy to make and turned out well, even though I didn’t have enough pineapple slices. I didn’t realize that the small can only contained 4 slices. But all-in-all I’m quite happy with my 1st effort and I intend to make another someday in the future.
Thankfully, my Husband & Grandson really enjoyed it and that’s what matters most. 🙂
The one thing that I would do differently is:
I would use a large can of pineapple slices.
If you try the recipe, let me know how you like it.
Have a sweet rest of the week.
😀
Baked Bruschetta Toasties
Now that some of our green onions are mature enough to harvest, it’s time to make some Bruschetta toasties. Later on in the season, I’ll be replacing a few more of the ingredients with homegrown. But for now, we have fresh onions and we’re happy with that. 🙂
Bruschetta can be used in many ways. It can be eaten like a small side dish or mixed in a salad. It’s makes a dandy pizza topping. We enjoy it made into toasties, the recipe is quick and easy. It goes well as toppings on baked chicken too. I’m figure there’s quite a few ways of using bruschetta to make tasty foodies.
I’ve altered my 2012 Bruschetta Recipe to accommodate our new low sodium diet. I’ll post the original recipe under my new one.
If you try one of my recipes, I hope you’ll let me know how it turns out for you and any changes you made to it.
🙂
Bruschetta Mix (2014)
1 can (14.5 oz) Hunts ‘No Salt Added’ Diced tomatoes with Basil, Garlic & Oregano – drained
1 can (8 oz) Mario ‘Low Sodium’ medium black olives – drained & chopped
1 cup chopped onions
3 tbsp olive oil
1/2 tsp basil
1/4 tsp parsley
1/2 tsp Mrs Dash Garlic & Herb
1/4 tsp Morton ‘Lite’ salt mixture
1/8 tsp black pepper
Mix all these ingredients together and put them in an airtight bowl and refrigerate for up to 3 days.
Baked Bruschetta Toasties
Sara Lee Honey Wheat bread
Sargento 4 Cheese Mexican
Preheat oven to 350°
Place slices of Sara Lee’s Honey Wheat bread on a cookie sheet
Put Bruschetta mix on slices of bread and cover with shredded cheese.
Bake for 8 to 12 minutes until cheese is melted.
allow to cool
enjoy
===============================================
Bruschetta Mix (2012)
1 can (14.5 oz) petite diced tomatoes – drained
(you can use chopped fresh tomatoes)
1 can (8 oz) medium black olives – drained & sliced
3/4 to 1 cup chopped onions
1/4 cup olive oil
3/4 tsp basil
1/2 tsp garlic salt
1/4 tsp salt
1/4 tsp black pepper
optional ingredients:
chopped mushrooms
chopped bell peppers
Mix all these ingredients together and put them in an airtight bowl and refrigerate for up to 3 days.
Baked Bruschetta Toasties
Preheat oven to 350°
For this you need your choice of sliced bread. (We like herb bread)
Place slices of bread on a cookie sheet
Put Bruschetta mix on slices of bread and cover with shredded cheese.
Bake for 8 to 10 minutes until cheese is melted.
allow to cool
enjoy
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Wishing you all a great week & delicious foods!
Flashback Friday – Egg-Free Dairy-Free Nut-Free Chocolate CupCakes
Today I’ve chosen my favorite chocolate cupcake recipe to share on this Flashback Friday.
I hope you try it and like it as much as we do.
The recipe is called “Egg-Free Dairy-Free Nut-Free Cake“.
Wow! Isn’t that a tempting lure of a name for a cake recipe. It was more than this ol’ gal could resist.
This recipe is listed at Allrecipes.com. Here’s a direct link:
Egg-Free Dairy-Free Nut-Free Cake
I made a few miner adjustments to the recipe,
I used olive oil instead of the vegetable oil,
I used lite-salt instead of regular salt
and also I didn’t put chocolate chips in it.
I made the mix into cupcakes, so I can freeze most of them for snacks for another day. The first time I made these, I didn’t think they would look like a normal cupcake. I figured they’d be rather flat looking and flat tasting because the batter is somewhat thin. When I put them in the oven, I thought they may be a waste of time… I even frowned a moment or two… I’m pleased as peaches that these cupcakes proved me wrong and rose quite well.
They have a nice texture and taste really good too. I’m so nicely surprised.
edited in: *It occurs to me that a person could use a sweetener like Stevia and make this an even healthier snack
If you try this cake recipe, let me know if
you made changes and how it did for you.
Here’s wishing you a weekend of yummy treats.
Joys Of Creating 