Make Your Own Splenda Baking Mix and Save Money

What is Splenda Baking Mix?

It’s half sugar half Splenda. That’s it.  Wow! New product, huh? Do they think we are so stupid we can’t just mix our own two ingredients together? Did you buy this new Splenda Baking mix? If you did, next time buy a bag of Splenda, and a bag of sugar, and pour them together in equal measure into a container and you’ve just saved a lot of money.

Pound for pound you’re getting ripped off by paying Splenda prices for ordinary sugar. Think about it when you see some “new product.” Can you make it yourself and save money? Is the labeling created to trick you into thinking your having less food than you really are having? We have to more diligent than ever because food manufacturers are getting a little nervous when they think we wouldn’t notice how stupid Splenda Bakig mix really is.

Of course, I’ve always just added by own raisins to bran cereal while most buy Post Raisin Bran at it’s inflated price, so go figure. Watch what you pay extra for. We need to stretch our food dollars now more than ever.

Even Diet Pros Can Get it Wrong

When Diet Recipes Go Bad

I often sign up for the “free information” offered on websites for weight loss, just so I can see what they do, how whey do it, and whether I like it. Today I signed up for a Free Fitness Assessment on a page testing headlines for Denise Austin’s latest web site. All was fine and well until I got to her suggested menu for the day.

Typos include the following for my recommended breakfast: Strawberry-Banana Smoothie: In a blender, process until smooth

  • 1 small ripe banana, (pay attention closely here)
  • 12 cup strawberries
  • 12 cup fat-free milk
  • 12 cup low-fat plain yogurt
  • 2 teaspoons honey
  • 1 or 2 ice cubes. 

She goes on to add two pieces of wheat toast with 2 teaspoons of trans-free margarine. Ick. Why not butter? And why two teaspoons? Why on earth would you want to add butter or margarine to a smoothie, oh, I forgot, it’s for the wheat toast, but please. This is adding 200 calories of fat. Skip it. It’s not exactly a healthy fat and at 100 calories per teaspoon you just wasted 200 calories for nothing. Who knows if that was also a typo. Whoa, Denise, I never said I was making smoothies for 12! Holy smokes. Obviously this is in error, but do you trust a website that is asking you to join and pay money, when they can’t even get the simplest information correct? Where’s the editor when you need her?

I’m sure they’ll work out the kinks before this is launched into prime time. I think all the menus in the world are useless unless you intend to continue allowing someone else to dictate what you’ll eat at any given time. Learn by suggested menus what are reasonable portions and then prepare the foods you like. I generally eat a bowl of cereal most mornings and I almost always think back to the, cereal, milk, fruit, coffee, toast breakfasts that were recommended in the 60s as being “a balanced breakfast.” Sure, it was balanced. They pretty much threw in a little bit of everything.

How to Make Pork Rinds and other Fun with Pork

Disclaimer:: If you follow a low carb approach, you may like these ideas. Otherwise, maybe don’t read this.
Since the pork rind’s people are having trouble keeping the shelves stocked, you might consider making your own. Pork Rinds are popular with the Atkins Diet because they have zero carbs.

How to Make Pork Rinds

Take the trimmings from any regular pork, put them in a pan in the oven at a low temp (about 150-200 F) and cook them a few hours till they stop popping and sizzling (that should be entertaining too!). Once the music stops that means all the fat has been rendered out and you have pork cracklings, which according to the poster, “Are mighty tasty in themselves!” I can’t say I’ve ever actually eaten Pork Rinds. 😉

Do it Yourself Lard

Strain and save the fat from cooked bacon in a jar in the fridge. That is pure lard: rendered pork fat. Use this in place of oil for sauteing, and when cooking things like fried eggs.

Do it Yourself Suet

Substitute beef trimmings and you get suet (rather than lard), which you can use if your kosher. Remember how tasty the original McDonald’s french fries were? They used beef suet for their oil which vegetarians went crazy about and eventually McDonalds was forced to switch to vegetable oil.

The same thing can be done with chicken skins, too. “Mmmmm crispy chicken skins!”

It all sounds sorta gross to me, but I don’t go in for eating pig skin eater. People that do, love it.