My friend Karen from FamilyStyle Food recommended it, a simple rice cake (or in this cake, a corn cake) with a little peanut butter. It's perfect for an mid-afternoon pick-me-up or a supper-won't-be-ready-for-an-hour snack.
I like both these products. The corn cakes taste good, better than I remember rice cakes tasting. And I love-love-love the new Peter Pan no-sugar-added (and thus low carb, just 2 grams of carb per tablespoon) peanut butter. It's got more calories than my usual Peter Pan or Jiffy reduced-fat peanut butter but is so much more peanuty-tasting and satisfying. It's terrific for breakfasts all winter long, in my famous (?!) oatmeal.
FROM THE ARCHIVES Occasionally I feature no- cooking-required convenience products in the Recipe Box.
A YEAR AGO I experimented with cucumber pancakes from a blogger I'd not yet met but now am lucky to see often. Can you guess who it is? Just see!
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YUMMY LUNCH CAKE
Time to mouth: 1 minute
1 Real Foods corn thins
2 teaspoons Peter Pan no-sugar-added peanut butter
Spread peanut butter on corn thin. If needed, transfer to a plate. Enjoy.