Sunday, July 31, 2011

Denver Omelette in a Mug

Denver Omelette in a Mug


  • 1/4 cup chopped green bell pepper
  • 2 tablespoons chopped onion
  • 1/2 cup fat-free liquid egg substitute
  • 1 ounce chopped 97 to 98-percent fat-free ham (about 2 slices)
  • 2 tablespoons shredded fat-free Cheddar cheese
  • Orange slices, for serving, optional

Serving suggestion: Whole-wheat English muffin


Spray a large microwave-safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes.

Blot any excess liquid from the vegetables. Add egg substitute and microwave for 1 minute.

Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 to 60 seconds.

Let cool slightly. Garnish with orange slices and serve with an English muffin, if using. Eat up!

2010 Hungry Girl. All Rights Reserved.

Saturday, July 30, 2011


This can be used on beef, pork or chicken. Apply it at least 1 hour before cooking. Use smoked paprika for the best flavor.


1 tablespoon garlic powder

2 tablespoons ground black pepper

1 tablespoon salt

1 tablespoon mustard powder

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon brown sugar

4 tablespoons ground paprika

1/2 teaspoon dried oregano



In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.

Friday, July 29, 2011

Peach Muffins

Peach Muffins


3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil

3 eggs, lightly beaten

2 cups white sugar

2 cups peeled, pitted, and chopped




Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.


In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.


Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Thursday, July 28, 2011

Chocolate Nut Bark

Chocolate Nut Bark


  • 2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip)
  • 1 1/2 cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish


  1. Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
  2. Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.


Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.