In the course of about six hours, the four of us managed to consume....
- One order or Thumbs and Toes (boneless buffalo chicken wings)
- One order of Ultimate Nachos
- One order of homemade potato chips with ranch dressing
- One order of french fries
- One order of Spinach Dip with Pita Chips
- And we helped Matt with his bacon cheeseburger and fries
So, needless to say I did not do much cooking this weekend.
Sunday night I did make a big pot of what was supposed to be a Mexican chicken soup. It turned out to be more like, spicy chicken vegetable soup, and it wasn't bad. But I think I am going to wait to post a recipe about this one until I try it again.
Tonight is supposed to be the second installment of our Tuesday Night Supper Club, but I think poor Lisa is a tad bit sick today, so we may have to postpone. :( Which wouldn't be such a bad thing because I need to get my self into the gym tonight...I think my lifting is starting to pay off! Getting excited to get into tip top b-suit shape for our Dominican Republic trip over Memorial Day weekend.
In other yummy-related news, I think I am going to try these Banana Crumb Muffins tomorrow morning....
Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
***Although, I will subsitute white sugar for Splenda, and probably only use about 1/2 cup, and use wheat flour instead of all-purpose.***
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.