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  • cooksalliance 3:47 am on January 30, 2010 Permalink | Reply  

    Pumpkin Muffins

    I’ve been ill with my asthma and bronchitis. I am finely on the road to recovery and had to jump right in planning meals and I baked 3 dozen pumpkin muffins for future breakfasts on the run. I am fortunate to have a husband that works with a lot of people. I often send my new recipes to see what the crew likes to eat. Essentially they are my test kitchen, I also have to cook low fat due to my cholesterol problems. You might enjoy making these delightful muffins to have on hand for a fast and inexpensive breakfast on the run. I have made these so many times I can’t count them any more.

    Here is the recipe:

    Low Fat Pumpkin Muffins

    2 yellow cake mixes
    32 oz can plain pumpkin puree`
    3 egg whites
    2 teaspoons pumpkin pie spice
    1 teaspoon ground cinnamon

    Preheat the oven to 350*F
    Prepare the muffin cups with cupcake papers
    Combine the pumpkin puree, egg whites and spices till smooth.
    Then combine the cake mixes with the pumpkin puree`
    Bake the muffins for 18-20 minutes
    Muffins are done when a tooth pick inserted comes out clean.
    Place these beauties in plastic sandwich bags and store in the freezer.
    These muffins thaw quickly on their own or defrost in the microwave.

    Per Serving : 151 Calories; 4g Fat (22.5% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 219mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates.

    If you like pumpkin pie or pumpkin bread your gonna love these.

     
  • cooksalliance 4:52 am on January 11, 2010 Permalink | Reply  

    Quick Taco Soup 

    Ok so you have ten minutes to get something made for supper and you need to use up the pantry stuff. I found this recipe floating in cyber space and for the life of me cannot find it now, google gave up!! LOL But I had this soup and just loved it! If you like a mild spice this soup is terrific. What could be easier and faster?? Microwaveable too!

    Need more protein? Add a can of white meat chicken!

    QuickTaco Soup

    1 or 2 can’s Progresso Chicken and Rice soup
    1 or 2 can’s Rotel’s Tomatoes and Green Chili’s

    Heat the soup on the stove. Serve with grated cheddar cheese and taco chips, corn chips and dollop of light sour cream!

     
  • cooksalliance 2:22 pm on January 3, 2010 Permalink | Reply  

    Tiger Butter Krisp 

    I made this for New Years and I gotta say I will never make the full fudge recipe again! This came out so creamy and good and similar to a reeses cup. The rice krispies gave this a little crunch and you may or may not like that. I enjoyed the crunch and will add more next time I make this.

    24 ounces White Chocolate Chips, melted
    1 Cup Peanut Butter
    1 Cup Rice Krispies
    24 ounces Semi Sweet Chocolate Chips, melted
    4 Tablespoons Toffee Bits

    Mix melted white chips with peanut butter till smooth. Pour onto
    buttered jelly roll pan. Sprinkle with rice krispies, then pour
    melted chocolate chips into tiger pattern over white chocolate,
    swirl with knife. Sprinkle toffee chips on top then chill 2hrs then
    cut into 1″ squares. Makes 4lbs.

     
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