Spreading Good Tastes

Cheesy Broccoli Soup

noreply@blogger.com (Unknown) — Wed, 26 Sep 2012 16:56:00 +0000

please follow the link to read this
recipe on my new blog
Spreading Good Tastes

Cheesy Broccoli Soup

Mothers Day and delicious muffins!

noreply@blogger.com (Unknown) — Sun, 13 May 2012 18:33:00 +0000

Happy Mother's Day

to all you beautiful,

wonderful moms out there!

I found this little quote on this morning...so very true...

I also came across a lot of great sounding recipes on all-bran.ca , using of course All Bran Cereal. I chose to make some muffins and was really happy with the results...we all agreed these muffins were simply delicious and will definitely be making them again!
*I made some minor changes to the original recipe to suit my family's tastes, this is the link to the original recipe Banana Raisin Muffins

Banana Bran Muffins

ingredients:

1/2 cup	all-purpose flour
3/4 cup	whole wheat flour
1/2 cup	granulated sugar
2 tsp	baking powder
1/4 tsp	baking soda
1/4 tsp	salt
4	small, very ripe bananas
1 cup	All-Bran Original cereal
1/3 cup	skim milk
1 tsp	vanilla extract
1/4 cup	vegetable oil
1	egg

1. Preheat oven to 400F (200C)

2. In a medium bowl combine first 6 ingredients, and set aside.

3. In a large mixer bowl peel and mash bananas with a fork, add cereal, milk and vanilla and let sit for 5 minutes to allow cereal to soften.

4. Add oil and egg and beat on medium speed until well combined.

5. Slowly add flour mixture while running mixer on lowest speed and mix until just combined

6. Lightly grease 12-cup muffin tin and spoon out batter evenly into cups.

7. Bake 18-20 minutes or until golden brown and firm.

*makes 12 muffins

How to regrow your green onions

noreply@blogger.com (Unknown) — Wed, 02 May 2012 14:40:00 +0000

This is an excellent tip I found on
If you are like me you end up throwing out half the green onion bunch you buy because you simply don't use them enough. Even though they are quite inexpensive to buy it still feels so wasteful. So when I came across this idea for growing your own on a window sill or outdoors I just had to try it. I happened to have some green onions in the fridge that were actually on their last legs and I was pleasantly surprised to find this actually worked perfectly and was very easy to do.

Step 1:
Next time you are chopping up green onions simply keep the bottom inch to 2 inches of the onion ( the part with the roots attached)

Step 2:
Place the cutting, root side down in a small glass or jar (a clear one is best) and fill with a bit of water, enough to cover the roots. Place the jar on your window sill.

Step 3:
Change the water every second day. In about 7-10 days your onions will have grown enough that you can cut off any tops you need to use in your recipes. Leave the roots in the jar and it will grow back again and again.

*if you wish you can plant a few in your garden during the warmer weather months and you should get a nice bunch of green onions growing all summer long. (I have not planted mine outside yet but plan on doing so as soon as all chance of frost is gone...better be soon! lol)

Give this great idea a try!

noreply@blogger.com (Unknown) — Wed, 02 May 2012 13:33:00 +0000

It's been a few months since my last posting...I've been busy...
very busy...pinning...on

Lol ... but it is true, I just love the site and the whole concept of it. I have found so many great recipes, crafts, decor and fashion ideas, as well as endless household tips...not sure if I will ever find the time to use them all but so what...the thrill is in the hunt!
I have started testing a few of my finds, and will periodically share some of my favourites with you.

*if you are not a member of Pinterest and would like to become one (it is free to join and highly enjoyable!) please leave me a comment below with
your email address and I will be happy to send you an invite

*this blog has now moved, please visit at my new address to read the latest posts, here is the link:
www.spreadinggoodtastes.com

Take a break and remember..

noreply@blogger.com (Unknown) — Fri, 18 Nov 2011 02:00:00 +0000

THE TIME YOU ENJOY WASTING IS NOT WASTED TIME...

Gnocchi...easy and delicious!

noreply@blogger.com (Unknown) — Tue, 25 Oct 2011 17:13:00 +0000

I LOVE gnocchi! But only the home made ones...store-bought varieties leave a lot to be desired! Fortunately they are easy to make and they freeze so well that there is really no reason to waste your money. This is a basic italian recipe, and adding grated cheeses or chopped herbs and spices can give you some great new flavours. A traditional meat sauce is perfect for gnocchi, but cream sauces and pestos work really well too. When I make a batch, I usually cook half right away and freeze the rest, uncooked, in small ziplock bags (for single servings). When a gnocchi craving hits you all you have to do is drop them into boiling water and about 2 minutes later they are ready to enjoy!

Ingredients:
3 lbs potatoes
2 cups flour + more for kneading
1 egg, ligthly beaten
1/2 tsp salt
freshly ground black pepper to taste
(optional 1/2 cup grated parmesan)
1 tbsp butter

Directions:
-wash potatoes, place in a pot and cover with cold water to cover potatoes
-bring to a boil, then simmer for about 20-30 minutes or until potatoes are soft when pricked with a fork
-drain and allow to cool for 5 minutes
-peel potatoes while still hot, transfer to a large bowl and immediately mash (or pass through a potato ricer and into a bowl)
-add flour, egg, salt and pepper and combine with a fork and then with your hands until a dough begins to form
-turn out onto a well floured surface and form a ball, cut it into 6 pieces
-take one piece and roll it out with your hands on a well floured surface to form a long rope of dough about 1" thick
-cut across it diagonally into 1" pieces to form gnocchi
-repeat with remaining dough
-at this point you can either cook the gnocchi right away or freeze them for future use
-if freezing lay out gnocchi on a lightly floured cookie sheet and place in freezer for about 2 hrs, then transfer to a zip lock bag (will keep well for several months)
-to cook gnocchi, bring a large pot of water to a boil, drop in fresh (or frozen) gnocchi in batches (do not crowd) and cook until the gnocchi float to the surface (about 1-2 minutes)
-remove with a slotted spoon and transfer to a large bowl with a tbsp of butter in it, cover and keep warm and repeat with remaining gnocchi

-serve immediately topped with your sauce of choice and a good grating of parmesan cheese

*meat sauce, pesto and cream sauces are perfect for gnocchi

*serves 8

Do you have a Plan B?

noreply@blogger.com (Unknown) — Tue, 11 Oct 2011 19:40:00 +0000

"The most successful people are those that are good at Plan B." ~james yorke

Roasted Tomato Sauce

noreply@blogger.com (Unknown) — Wed, 05 Oct 2011 19:00:00 +0000

To view this recipe please visit the new
Spreading Good Tastes blog at:
www.spreadinggoodtastes.com

Today is a new day...make the most of it!

noreply@blogger.com (Unknown) — Tue, 13 Sep 2011 13:26:00 +0000

"Every morning is a new beginning,
a new chance for you to rewrite
the story of your life."
~anon

Oven Baked Apple Pancake

noreply@blogger.com (Unknown) — Sun, 11 Sep 2011 15:56:00 +0000

With fall just around the corner I've got apple picking...and apple recipes on my mind...
This pancake recipe is a bit different in that you are making just one large pancake and baking it to serve in wedges...it's easy to prepare and perfect for a family breakfast or brunch...delicious!

* adapted from a Gooseberry Patch recipe

Ingredients:
1 large apple, cored, peeled and chopped

2 tbsp brown sugar
1/4 tsp cinnamon
dash of nutmeg
4 eggs
2/3 cups milk
1/4 tsp vanilla extract
2 tbsp butter melted and cooled
2/3 cups flour
icing sugar for dusting
1/4 cup maple syrup (optional)

Directions:
-preheat oven to 350F
-lightly butter a 10-inch pie plate
-in a small bowl toss together the chopped apple with the brown sugar, cinnamon and nutmeg and transfer to the pie plate
-bake for 13 minutes, remove from oven and set aside
-turn up oven to 450F
-in a blender mix together eggs, milk, vanilla extract, melted butter and flour until well combined
-pour mixture into pie plate, over the apples and bake for 15 minutes

-allow to cool for a couple of minutes then cut into 8 wedges and serve dusted with icing sugar and maple syrup if using

*serves 4 (2 wedges each), or 8 if you have other food to serve alongside

Something to think about...

noreply@blogger.com (Unknown) — Mon, 15 Aug 2011 15:18:00 +0000

What we do for ourselves
dies with us.
What we do for others
and the world remains
and is immortal.
~albert pine (english author)

Zucchini Loaf

noreply@blogger.com (Unknown) — Tue, 26 Jul 2011 19:28:00 +0000

I first tried this loaf many years ago when I was barely a teen. A classmate's mom became friends with my mom and at some point this recipe was exchanged. I was not a fan of zucchini then, or most other green veggies for that matter, and I remember thinking " How can there be zucchini in this??? It's sooooo good!". Forward 30 yrs and I now find myself trying to trick my own kids into eating veggies they are not keen on. This recipe does the trick, and it's also a great way to use up all those zucchini that are just about ready in your garden!

*original recipe from Mrs. Calderwood, adapted by me to suit my family's tastes

Ingredients:
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 eggs
1 1/4 cups sugar
1 cup vegetable oil
2 tsp pure vanilla extract
2 cups grated zucchini
1/2 cup dried cranberries (or raisins)
1/2 cup chopped pecans
1/2 cup chopped walnuts

Directions:
-preheat oven to 350F
-add first 5 ingredients to a medium bowl and whisk with a fork to combine
-in a large bowl whisk together eggs, sugar, oil and vanilla
-add zucchini and stir
-add flour mixture and stir until just combined
-add cranberries and nuts and stir to combine
-pour into a greased loaf pan
-bake for about 1 hour or until toothpick inserted in centre comes out clean
-allow to cool in pan on wire rack for about 30 minutes
-remove from pan and enjoy sliced

Don't give up so easily...

noreply@blogger.com (Unknown) — Tue, 26 Jul 2011 13:22:00 +0000

Our greatest weakness lies
in giving up.
The most certain way to succeed is always to try just one more time.
~thomas edison

Affogato al Caffe...the perfect summer treat!

noreply@blogger.com (Unknown) — Fri, 22 Jul 2011 15:24:00 +0000

If you love coffee and ice cream this treat is for you. "Affogato" means "drowned" in italian and basically that's what you are doing to the ice cream, drowning it with coffee...and yes it's as delicious as it sounds! The variations on this popular italian cafe treat are truly endless. Try it with your favourite ice cream flavour (vanilla, chocolate,etc) or change it up with a different liqueur (nutty flavoured ones are great). Create your very own "affogato"...anything goes...here is my version...enjoy!

Ingredients:

2 scoops mocha almond fudge flavoured ice cream
1 tbsp Starbucks coffee liqueur
about 1 tsp Nutella
1 shot freshly brewed hot espresso coffee

Directions:

-place two scoops ice cream in a glass mug
-pour coffee liqueur over top
-drizzle with nutella
-pour hot coffee over ice cream and serve with a spoon

Take a Chance...

noreply@blogger.com (Unknown) — Wed, 20 Jul 2011 13:52:00 +0000

"The only time you run

out of chances is when
you stop taking them."
~anon

Insalata Guacamole

noreply@blogger.com (Unknown) — Sat, 16 Jul 2011 02:35:00 +0000

There is nothing I love more in the summer time than a nice tomato and bocconcini salad. But since I have been on an avocado kick lately I was inspired to combine the fresh flavours of that very salad with those of my Chop Chop Guacamole recipe...voila my new favourite summer lunch!
Give it a try!

*an original recipe by jcsmama

Ingredients:
1 avocado
2 tsp lime juice
2 tbsp olive oil
1 tsp lime juice
1 tsp lemon juice
1 clove garlic, minced
2 large tomatoes, cut into small chunks
1 whole green onion, sliced
12 mini mini or pearl bocconcini cheese, sliced in half
6 large basil leaves, finely chopped
good pinch of kosher salt
good grinding of black pepper
a few tortilla chips for garnish

Directions:
-slice avocado in half, remove pit, scoop out flesh with a spoon and dice
-in a small bowl gently mix avocado with 2 tsps lime juice and set aside
-make dressing: in a separate small bowl whisk together olive oil, lime and lemon juices and minced garlic
-in a medium salad bowl add tomoatoes, green onion, bocconcini, chopped basil and avocado
-add salt and pepper and dressing and gently and lightly toss all ingredients together
-garnish with a few tortilla chips and serve

*makes one lunch or dinner salad entree, or 2 side salads

Disney Wisdom...

noreply@blogger.com (Unknown) — Mon, 11 Jul 2011 03:34:00 +0000

(from http://sayingimages.com/learn-from-the-past)

Pineapple Frosty

noreply@blogger.com (Unknown) — Wed, 06 Jul 2011 22:08:00 +0000

This is an easy and delicious summertime fruit cocktail I came across from the LCBO...give it a try!

*makes one large glass

Ingredients
1 1/2 oz whisky
3 oz pineapple juice
3 oz orange juice
1/2 cup of ice

Directions
-pour all of the ingredients into a blender
-blend until ice is crushed and drink is frothy
-pour into a tall glass, garnish with fruit slice and serve

The secret is in the attitude...

noreply@blogger.com (Unknown) — Wed, 22 Jun 2011 14:44:00 +0000

"SOME PEOPLE FEEL THE RAIN,

OTHERS JUST GET WET."

~bob marley

Kiki's Tabouleh Salad

noreply@blogger.com (Unknown) — Tue, 21 Jun 2011 14:33:00 +0000

Tabouleh is a traditional middle-eastern salad. It makes for a great side dish and can be made a few hours in advance so it's perfect for a bbq or picnic. I also love it as a light lunch tucked into a pita...delicious! It's fresh tasting and healthy and a great way to use up your garden vegetables and herbs during the summer.

*adapted from cousin Kiki's recipe

Ingredients:
1/2 cup bulgur
about 3/4 cup water (enough to cover bulgur)
5 cups parsley leaves, stems removed, washed and dried
2 tomatoes
3 green onions
1 bell pepper ( I like yellow, but green or red is good too)
1 diced cucumber (optional)
1 large clove garlic, minced (optional)
4 large fresh mint leaves, finely chopped (optional)
4 tbsp olive oil
3 tbsp freshly squeezed lemon juice
1 tsp salt

Directions:
-place bulgur in a small bowl and cover with water, set aside until all water is absorbed, about 30 minutes
-finely chop the parsley and tranfer to a serving bowl
-dice tomatoes, green onions, pepper and cucumber (if using) and add to bowl
-add bulgur and remaining ingredients and toss together to blend well
-cover and refrigerate until ready to serve

*this salad will last a few days in the fridge

*adapted from cousin Kiki's recipe

Corona Beer Pops

noreply@blogger.com (Unknown) — Tue, 14 Jun 2011 02:21:00 +0000

Why have beer straight out of the bottle when you can enjoy it ice cold as an ice pop!
I came across this recipe recently while on Stumbleupon and thought I'd share this fabulous find with all of you because it's such a great idea for a summer party! I can't wait to give it a try!

...for instructions on how to make these pops please go to the link below, which will take you to the Bakers Royale blog (check out some of the other recipes while you're there...they are great!)

Corona Beer Popsicles

Listen to your heart...

noreply@blogger.com (Unknown) — Thu, 09 Jun 2011 21:05:00 +0000

"

"It's impossible"said pride.
"It's risky" said experience.
"It's pointless" said reason.
"Give it a try" whispered the heart.

Chandler's quote! Please Use!! (: (clipped to Polyvore.com)

Spinach & Feta Hummus Dip

noreply@blogger.com (Unknown) — Wed, 08 Jun 2011 21:58:00 +0000

Some time ago while in the USA I came across a prepared spinach hummus dip. I didn't buy it or try it but the idea of it stayed with me. It doesn't seem to be available here in Canada as of yet, leaving me no choice but to try and create my own home-made version. I used my standard hummus recipe and started by simply adding some fresh spinach leaves to it to see where that would take me...incredibly the flavour did not change at all, it still tasted like regular hummus?!! I decided to add a bit of feta and some olives just to play with the flavour a bit and make it different.The result...an excellent and healthy dip that can be made in 5 minutes!

*serves 8+

Ingredients:
1-19oz can chickpeas, drained with liquid reserved
1/4 cup of the reserved chickpea liquid

1 1/2 cups fresh spinach leaves
2 cloves garlic, chopped

2 pitted kalamata olives

2 tbsp feta cheese

juice of 1 lemon
1 1/2 tbsp tahini paste
good pinch of kosher or sea salt (or 1/4 tsp table salt)

good grinding of fresh black pepper

1/3 cup olive oil

Directions:
-in a small food processor bowl add all ingredients except olive oil and puree until mixed
-add olive oil and whirl until creamy, adding more oil if necessary to reach desired consistency
-transfer to a serving bowl, with a knife swirl a well around the top of the hummus and drizzle with a bit of olive oil and crumble a bit of feta over the top

*serve with pita chips or cut up veggies for dipping

*will keep in the fridge for about 1 week

*an original recipe by jcsmama

Cherry Cool Whip Cheesecake

noreply@blogger.com (Unknown) — Tue, 07 Jun 2011 18:25:00 +0000

To view this recipe please visit my new blog at:

www.spreadinggoodtastes.com

The Power of Love...

noreply@blogger.com (Unknown) — Fri, 03 Jun 2011 14:42:00 +0000

"When the power
of love overcomes
the love of power,
the world will
know peace."

~jimi hendrix