Baked Bruschetta Toasties

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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.

🙂

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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

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brd81
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!chef

0rangespacer2

Flashback Friday – Egg-Free Dairy-Free Nut-Free Chocolate CupCakes

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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
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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.

chef
3-spcbg

Just Hanging Around (clippy hanger hints)

1-hngrYesterday I gathered ingredients together to make a loaf of strawberry bread.  I set my recipe & stuff up like I always do and then it occurred to me that I wanted to make a post about a few of my favorite hints for re-using/recycling clippy hangers or pant hangers.

These are not my ideas and they’re not new ideas. You may have seen them or read of them before. I still want to share them since they’ve been a help to me.

I’m very grateful to clever folks who shared these hanger ideas on the web. I surfed around and tried to find the earliest posting of these hints on the web. I posted the links and dates with the hints. (If you know of an older posting, let me know and I’ll edit it in.)

Now without further ado, here’s a few clippy hanger hints.
~*~

Use the clippy hanger as a recipe book holder. Just clip it on the book and hang it from your cabinet door.
It keeps the book off the counter and helps to allow more counter space to use for making foods.
I really enjoy this hint. I use it alot.
2-hngrThe hanger cookbook holder – February 06,2009
~*~

Cut the clips off the hangers and use them for bag clips or like clothes pins, paper clips, chip clips or clips to help hold things together in crafts, such.
I tried and failed miserably to cut the clips off with huge industrial scissors and with a wire cutter. My compliments to whoever designed the hangers, they are super sturdy and hard as the heck to cut. I didn’t have a saw, so I used my craft drill to cut the clips off with it.
I really like having these inexpensive clips, they’re super handy to clasp on to a bag or hold a craft together or papers together. There’s so many uses for them.
3-hngrUnexpected chip clip – August 19, 2009
~*~

Cutting the clips off the hanger came from a forum and as I read further down the thread, someone suggested putting magnets on the back of the clips for refrigerator clips. There was mention of how to decorate them, but I chose to wing-it and do it my own way.
flwrlmI got out my flower loom and made a flower. I intended on having one simple flower on the clip… well seeings how it’s the unwritten duty of a crafter to over embellish, whenever the opportunity is there, and I take my crafter duties seriously, I made a couple more flowers and crocheted 4 leaves. I’d of added more, but I ran out of room on the clip. lol It’s quite cheerful looking and I’m surprised happy with the gawdy fun results. (I may decorate my recipe book hanger too. )
flwrs01  Refrigerator clips – August 19, 2009
~*~

I think those hints are clever ways to recycle and reuse clippy hangers. I used the leftover part of the hangers to hang up a couple plastic bags of craft supplies in the closet. Storage space is dear in my craft room and I’m always happy to figure out new ways to hoard store supplies.
I’m fortunate to have dozens several of these hangers on hand from buying clothes for my grandson over the years.
I’ve given several away while passing on the hanging recipe book hint. My grandson really got a kick out of that idea and even took a couple hangers home to his Mom to show and give to her. I love that he enjoys sharing fun helpful ideas. He’s such a sweetie.

Next time you have some extra clippy hangers laying around, I hope you’ll consider giving one of these hints a try.

Do you know any helpful for re-using or recycling hangers? You’re welcome to share them, if you want.
Here’s hoping that you’ll have an enjoyable rest of the week hanging out waiting for warm weather.

🙂
spcr1

Putting Strawberry Bread to the test

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It’s 50° this gray dreary rainy Tuesday. I have chicken stroganoff in the slow cooker cooking for supper and I just made a fresh loaf of Strawberry Bread.

I’ve been wanting to do a test at baking using some the foodstuffs we’ve switched too and this Strawberry Bread was the perfect recipe to try them on. First I had to half the recipe. Why do folks create such big recipes? Anyway, Plain flour, baking soda and cinnamon were the only original ingredients from the recipe that I used. For the rest I replaced them with olive oil, egg maker (liquid eggs), mix of sugar/splenda, lite salt. The batter was so thick that I added some 1% milk and I then added a bit of vanilla for good measure. lol So really I made a new recipe today. I like that.
The finished bread smells wonderful, looks nice and tastes really good to me. I’m really happy with my success of this bread. I hope my hubby likes it too. If my hubby likes it, I’ll put the recipe in my keeper folder for future use.

I hope your test recipes turn out successful and
your homes are filled with aroma of home-cooking.

Wishing you a pleasant rest of the day.

🙂

2-5-2014- edited in:
I’m happy to say that my husband loved my Strawberry Bread and even carried a couple slices to work in his lunch today. 🙂
I’m so happy, I have another recipe to make from time to time. I just love it when my recipes turn out well.

spcr1