Saturday, June 26, 2010

Kellogg's Recall

Kellogg's has issued a recall of four of their cereals, Froot Loops, Honey Smacks, Apple Jacks, and Corn Pops. For further information, click here.


Saturday, June 19, 2010

Boston Creme Angel Cake

As with most of us, I'm on a diet again and have lost five pounds so far. Sweets aren't usually my problem, but if I have them in the house I want to eat them. One of the ways I curb my sweet tooth is to make an Angel Food cake, which is fat-free. In fact, I have one in the oven right now.

My husband also likes Angel Food Cake, but one of his top favorites is Boston Cream Pie. One an Internet email list I am on, someone mention Boston Cream Angel Cake this week. I had never heard of such a thing, but wanted to know more. I did a Google search and found this recipe on the Taste of Home web site. With the pudding and hot fudge sauce, there is no way this is a diet food. So I went about revising it to meet my diet requirement. If you change the whole milk to fat free or even skim, the pudding mix to fat-free sugar-free, and the fudge sauce to sugar-free, you will have a delicious dessert for both the dieter and non-dieter. If you prefer the regular recipe, click on the link above, but if you opt for the lower calorie cake, use my recipe below.


Low calorie Boston Cream Angel Cake

2 C. plus 1T. fat-free or skim milk
1 package instant sugar-free French vanilla pudding
1 box Angel Food Cake mix
1 C. sugar-free chocolate fudge ice cream topping

Bake Angel Food cake according to directions on the box. Let cool. Make the pudding mix according to directions on the box and set aside. Using a serrated knife, slice the cake in to three horizontal layers, placing the bottom layer onto a cake dish. Spread half of the pudding on top of that layer. Carefully place the next layer on top of the pudding and then put the rest of the pudding on top of that, then placing the last cake layer on top.

In a microwave-safe bowl, heat the chocolate fudge with the remaining milk and stir well. Pour over the top of the cake, letting it run down the sides and serve. Make sure you keep the leftover cake in the refrigerator.

Friday, June 18, 2010

Spaghetti-O's recalled

Certain cans of Campbell's Spaghetti-O's have been recalled. Read about it here.

Monday, June 14, 2010

Apple Fritters

I normally make these as a dessert or snack when we want something easy, quick, and sweet. But, a friend suggested to me that these would be a great breakfast dish for me to eat in the mornings before work. My recipe is more of a diet item, but it can easily be changed to a non-diet dish.

You can use any type of apples for this, but Granny Smith apples are usually the best to use when cooking or baking. I like a lot of apples in mine, so it's not uncommon to see me using a little more than one apple, depending on the size. If you are following the Weight Watchers diet plan and use the Splenda sweetener, one of these is about 3 1/2 points.

Apple Fritters
1/3 c. self-rising flour
1 apple, peeled and grated
splash of low-fat milk
1 egg white
1 t. vanilla
Splenda (or 1/3 c. sugar)

Stir together the flour, egg, vanilla, sweetener, and enough milk until it resembles thick cream. Add the grated apple and mix well. Spray a skillet with non-stick cooking spray and heat to medium heat. Onto the skillet, drop a heaping spoonful of batter, depending on the size of the fritter that you want. When bubbles first start appearing on top of the batter, turn over and cook until golden brown. Makes 6-7 fritters.

Saturday, June 12, 2010

English Muffin Breakfast Sandwich, Part 2

I want to add to the recipe that I posted last time by telling you that you can add an egg to the recipe, omit the tomato and you have a homemade version of the Egg McMuffin, almost like you get at McDonalds. By making it yourself, you control how much fat is it in, whether you want a whole egg or just egg whites, whether you want Canadian Bacon or regular bacon, and finally if you want to add cheese or not. Personally, I like to use a whole wheat muffin, when I can find them, in order to have a little extra fiber in the meal. That helps keep me from getting so hungry later.

These sandwiches are great to make ahead of time to keep in the freezer and eat on the go. Spray a cupcake tin with non-stick cooking spray and break an egg into each section. You can leave the egg whole or scramble it, your choice. Bake for 12-15 minutes in a 350° f. oven. While the eggs are baking, slice the English Muffins and lay then sliced side up on a baking sheet. Remove the cupcake tin from the oven and set aside. Put the muffins in the over and bake for about 10 minutes or until they look toasted. You can also toast them in the toaster, if you are only making a small amount. Now it's time to assemble the muffins using the egg, some shredded or a slice of cheese, and Canadian Bacon or regular bacon. Season with salt and pepper, if you like.

If you have a big family of hearty eaters, you can eat them right then, or you can store these for later in the freezer. To freeze, place all of the sandwiches on a baking sheet, uncovered and unwrapped, and put them in the freezer. Yes, you heard me right. Leave them there for about an hour. That will give them the opportunity to give off some of their moisture. Now, you can wrap them in freezer wrap or foil and put them in freezer bags. I put two to a bag. These sandwiches will keep for about two weeks in the freezer.

To reheat, I would advise against using the microwave as it tends to make the sandwich soggy. But, if you're in a hurry and don't mind that, wrap it in a paper towel and give it a zap. The best way to reheat the sandwich, is to bake it in a 350° f. oven for about 25 minutes. When I do this, I put it in the oven and then go get ready for work. When I get back in the kitchen, the sandwich is ready. I can eat it while checking my email, or take with me to eat on the way to work.

Writing this has made me so hungry and it is time for breakfast, so I'm off to the kitchen to see if I have any in the freezer.


Thursday, June 10, 2010

English Muffin Breakfast Sandwich

English Muffin Breakfast Sandwich

1 reduced-fat English muffin
1 slice Canadian bacon
1 small Italian plum tomato, sliced
1 slice reduced-fat American cheese
Salt and pepper, to taste

Toast the English muffin and top the bottom half of the muffin with the Canadian bacon, some slices of tomato and the cheese. Cover with the top half of the muffin and microwave the whole thing for about 20 seconds, or until the cheese starts to melt. Makes one serving.


Monday, June 7, 2010

Over-ripe bananas

How many times have you had to throw away over-ripe bananas because you didn't have to time to make some with them? I love bananas and hate letting them go to waste, but many times that's just what happens. What I have found is that you can freeze them in a plastic zipper bag to use later. In order to do this, put them into the bag and squeeze out as much of the air as possible and seal. When you have time to bake, let them thaw and use.

I've never let them stay frozen too long, as I'm not sure how long they stay good in the freezer. If anyone knows, please post it in the comments of this article.