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| Memo
No. 2026 October 8th, 2007 |
FAIR FOOD LINGERS ON
There are a couple foods I wouldn't be caught dead eating at a county fair and they're corn dogs and curly fries. Have I ever tried them? NO! But as greasy as they are, they have to be artery-clogging!
So why would I be intrigued by an Allrecipe on the internet early in September called Corn Dog Muffins? It was probably because of multiple enthusiastic reviews of the recipe by people who had made them. There were some negative remarks like "the brown sugar is not needed," "they're hard to remove from the muffin tin" and "I'd use more cheese." Regarding sweetness, I thought they were fine with 2 tablespoons brown sugar. About sticking, if you use non-stick muffin tins and spray generously with non-stick baking spray, muffins can be removed without too much difficulty. Don't use paper liners to solve the problem because one reviewer said they stuck even more to paper. Because so many responders said they added more cheese, so did I. Although the original recipe said to stick a half a hot dog in the center of each muffin most bakers cut them up. That's what I did except for one half that I tried and it toppled over while the muffin baked. More bakers folded hot dog slices into batter. I arranged 4 1/4-inch hot dog slices in each muffin portion. Since I haven't eaten a fair corn dog, I could not compare but those who do eat them said they tasted like the real thing. Most every one agreed that Corn Dog Muffins was a fun-type food that they'd make again because their kids loved them. A few reviewers said they served them with honey mustard and I liked that added touch. One other thing, I used all-beef hot dogs because when I crave one I think beef is better.
CORN DOG MUFFINS
- 2 8.5-ounce cornbread mix (I used Jiffy brand)
- 2 tablespoons packed light brown sugar
- 2 large eggs
- 1 1/2 cups milk
- 1 1/2 cups shredded sharp Cheddar cheese
16-ounce package all-beef hot dogs, cut into 1/4-inch slices (using 4 slices in each muffin, you will have some left)
Preheat oven to 400F. Spray each muffin cup with non-stick baking spray. In a large bowl, whisk together the cornbread mix and brown sugar until blended. Whisk the egg and milk until smooth. Fold the egg mixture and cheese into the dry mixture until moistened. Spoon a full 1/4 cup batter into each prepared muffin cup. Add 4 hot dog slices to each muffin. Bake in preheated oven for about 15 minutes or until golden brown. Recipe makes 18 muffins (I ended up with 20). Refrigerate or freeze.
Source: Recipe provided by www.Allrecipes.com, the world's favorite recipe web site. Recipe submitted by Tina.
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CUTTING CALORIES MORE IMPORTANT THAN EXERCISE TO LOSE WEIGHT
Results from a study conducted at the University of Alabama at Birmingham (UAB) and published in the May 2007 issue of the journal Obesity showed that reducing the number of calories in a diet is more important than exercising for maintaining weight loss. Eighty percent of those who participated in a 12-week UAB weight management program called EarRight had maintained their weight loss at a two-year checkup by sticking to a low calorie and low energy density diet, including those who did not exercise at the recommended level. Low energy density foods include fruits, vegetables and whole grains. The authors of the study emphasize that exercise combined with a low energy diet is the best approach for overall health and weight loss, but that when necessary, weight loss can be maintained by dieting alone.
Source: DukeMedicine HealthNews, August 2007.
APPLES ARE IN!
With the kids back in school a lot of mothers have time for a coffee klatch with neighbors. You can do it with this week's Apple Coffee Cake.
APPLE COFFEE CAKE
- 2 cups Bisquick
- 1 cups sour cream
- 1 large egg
- 1/4 cup sugar
- 4 large apples, peeled, cored and thinly sliced
Streusel Topping
- 1/2 cup chopped nuts
- 1/4 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
- 1 teaspoon cinnamon
Mix Bisquick with sour cream, egg and sugar. Spoon into 9x9x2-inch baking pan. Arrange apple slices in neat rows over batter. For topping, combine chopped nuts, brown sugar, flour, butter and cinnamon. Sprinkle evenly over apples. Bake in preheated 375F oven for 30 minutes or until a cake tester inserted in center comes out clean.
MUSIC TO A CHOCOHOLIC'S EARS!
A daily bite of dark chocolate can lower blood pressure without causing weight gain. A study in the July 4, 2007, Journal of the American Medical Association reported that a mere 6.3 grams of dark chocolate (30 calories worth) reduced blood pressure an average of -2.9/-3.0 mmHg in 18 weeks without affecting weight or blood lipids. While this impact on blood pressure may appear insignificant, the authors felt it could have a substantial impact on stroke, heart attack and all-cause mortality.
Source: DukeMedicine HealthNews, September 2007. |
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