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Monday, April 14th, 2008
Attention lazy cooks
I am definately not an LGrant kind of cook. I certainly do admire her energy and the scrumptious baked goodies that she produces. But to me the best meal or baked good is one that I don't have to prepare and better yet one that I don't have to clean up after. I'm sure my kids will be commenting on that. I've decided to share now and then with fellow humzooers what I think are excellent recipes that require no time and few ingredients. Here is a gem of a recipe I found this week on a diet website called sparkpeople.com
Pumpkin Spice Muffins
In a large mixing bowl combine one box of spice cake mix and one 15 oz. can of pumpkin puree. Mix well. Fill muffin tins with a heaping spoonful of mix (I use paper liners). Bake 350 for 18 - 20 minutes. Cool. Sprinkle with powdered sugar.
Makes 18 muffins
Calories 114 Fat < half a gram each
Attention lazy cooks
I am definately not an LGrant kind of cook. I certainly do admire her energy and the scrumptious baked goodies that she produces. But to me the best meal or baked good is one that I don't have to prepare and better yet one that I don't have to clean up after. I'm sure my kids will be commenting on that. I've decided to share now and then with fellow humzooers what I think are excellent recipes that require no time and few ingredients. Here is a gem of a recipe I found this week on a diet website called sparkpeople.com
Pumpkin Spice Muffins
In a large mixing bowl combine one box of spice cake mix and one 15 oz. can of pumpkin puree. Mix well. Fill muffin tins with a heaping spoonful of mix (I use paper liners). Bake 350 for 18 - 20 minutes. Cool. Sprinkle with powdered sugar.
Makes 18 muffins
Calories 114 Fat < half a gram each
I would take it one step more in work--I'd skip the paper liners. I have no problem with them for cupcakes but I like my muffins with as much crust to enjoy as possible!
Linda, the only reason I use the papers is so that I don't have to scrub the pan...I really am a slug aren't I?
This is making me hungry for some chocolate!!
I am on a baking crusade!
Buy pizza dough at the grocery store. It is usually in the dairy area...by the refrigerated biscuits & rolls. Preheat the grill...the hotter the better. Flour the surface, roll the dough to the size and shape you want. Sprinkle with corn meal. Have ready any toppings you want on the pizza ie sauce, cheese, pepperoni, etc. Place the dough directly on the grill (It will not fall through) with the cormeal side up. Cook for approximately 2 minutes then flip the dough. Add sauce and toppings and close the lid of the grill. It only takes another 1 - 2 minutes to cook.
In the summer I brush the dough with olive oil and use fresh basil and tomatoes from the garden for a light variation. Enjoy!!
From what I understand about the gas/beans issue (I used to watch Alton Brown ALL THE TIME!) it is inability of your body to break the beans down during digestion and the bacteria is belching from the effort (that's a pretty picture, right?). I'm guessing if you really break them down with the mixing (my recipe says the bean virtually disappears during mixing) you are breaking them down sufficiently to avoid the problem. The part that grosses me out is the pork in the pork'n'beans. Guess that is the vegetarian in me going EWWW!
I'll let you know if I try it out (maybe I should put a warning on the cake for the co-workers?)