Fat Frog Diary

Lena Amanda Austin ( voiceomt2002@yahoo.com ) has sent you this recipe from Splenda.com. (Email address has not been verified.) Personal message: Bread and Butter Pickles Submitted by: Maker of SPLENDA(R) Sweetener Products These crisp, sweet pickles are a welcome accompaniment to sandwiches and salads. When you've eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad. Servings: 24 Ingredients: 2 pounds 4- to 5-inch cucumbers, cut into 1/4-inch slices 1 medium onion, thinly sliced 3 tablespoons kosher salt 2 1/2 cups white vinegar 1 1/4 cups SPLENDA(R) No Calorie Sweetener, Granulated 1 tablespoon whole mustard seeds 1 teaspoon celery seeds 1 teaspoon ground turmeric 1/2 teaspoon whole cloves Directions: 1. Place cucumbers and onions in a large non-reactive bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain the vegetables, rinse and drain again. Blot dry using paper towels. 2. Wash jars and lids in

Lena Amanda Austin ( voiceomt2002@yahoo.com ) has sent you this recipe from Splenda.com. (Email address has not been verified.) Personal message:Sweet Glazed Nuts Sweet and Crunchy Nuts Submitted by: Maker of SPLENDA(R) Sweetener Products These spice-crusted nuts are great for holiday gift giving. Servings: 8 Ingredients: 3/4 cup pecan halves 3/4 cup walnut halves 1/2 cup whole blanched almonds 1 egg white, lightly beaten 1/3 cup SPLENDA(R) No Calorie Sweetener, Granulated 1/2 teaspoon ground cinnamon Directions: 1. Preheat oven to 300 degrees F. Spray a 15- x 10- x 1-inch pan with cooking spray. 2. Combine pecans, walnuts, and almonds in a mixing bowl; add egg white, tossing to coat. 3. Combine SPLENDA(R) Granulated Sweetener and cinnamon; sprinkle over nuts, tossing to coat. Spread mixture evenly in prepared pan. 4. Bake 30 minutes or until nuts are toasted, stirring every 10 minutes. Cool on waxed paper. Store in an airtight tin. -------------------------------- To view this recip

Lena ( voiceomt2002@yahoo.com ) has sent you this recipe from Splenda.com. (Email address has not been verified.) Personal message:This looks too good not to try, right? Cinnamon-Pecan Monkey Bread Submitted by: Maker of SPLENDA(R) Sweetener Products This impressive yeast bread starts with a frozen roll dough. It can even be assembled the night before baking. Servings: 18 Ingredients: 1/2 (3 pound) package frozen roll dough, thawed 1/4 cup chopped pecans 2 tablespoons butter 1/4 cup SPLENDA(R) Brown Sugar Blend 1/4 teaspoon ground cinnamon 1/3 cup SPLENDA(R) Brown Sugar Blend 1/4 teaspoon ground cinnamon 3 tablespoons butter, melted Directions: 1. Spray a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside. 2. Combine 2 tablespoons butter, 1/4 cup SPLENDA(R) Brown Sugar Blend and 1/4 teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside. 3. Combine 1/3 cup SPLENDA(R) Brow

Yeah, they're a bit heavy on the carbs. I recommend trying this with honey first, then attempting to substitute with Splenda for Baking to lower the carbs. As one of the unlucky bandsters who cannot do any form of bread, I'm hoping someone will tell me how this tastes. Better yet, don't.

Jo's Sweetened Condensed Milk 1/2 cup cold water 1-1/3 cups Carnation Nonfat Dry Milk Powder 1/2 cup Sugar Twin or Sprinkle Sweet Place cold water in a 2-cup glass measure. Stir in dry milk powder until mixture makes a smooth paste. Cover and microwave on High (100% power) 45-60 seconds or until mixture is very hot, but not boiling. Stir in Sugar Twin. Mix well to dissolve. Cover and refrigerate at least 2 hours before using. Will keep up to 2 weeks in the refrigerator. Use in any recipe that calls for sweetened condensed milk. Makes the equivalent of one 12-oz can of commercial brand. Each recipe contains (the whole thing) 366 calories 0 gm fat 32 gm protein 59 gm carbs 520 mg sodium 0 gm fiber From: The Diabetic's Healthy Exchanges Cookbook by JoAnna M. Lund ISBN 0-399-52235-2 Lena Austin http://www.LenaAustin.com Writing blog: http://depravedduchess.blogspot.com Recipe and Pagan blog: http://third-infinity.blogspot.com Low Carb Diet blog: http://fatfrogdiary.blogspot

Let me set the scene for you, here. I was driving home after a very long morning power-walking with my best buddy from 7-8 AM, then I made a mad dash to the doctor's office for my monthly weigh-in. I was proud of myself, because I'd lost another six pounds. So proud, even the rain pelting down on us didn't bother me in the slightest. My daughter was chattering happily away about our upcoming holiday plans and how we could implement the suggestions the nutritionist had recommended.   Then my ADHD Muse Cleo decided to have a brainstorm right in the middle of the Buckman Bridge during the worst of the downpour. Seriously. What other muse would decided to start quoting Shakespeare and decide that moment was the perfect time to reveal how the book will end, SIX chapters from now.    I darn near wrecked the car. Cleo rambled on, totally oblivious to our upcoming watery deaths. (Yeah, I wrote it all down when we got home and I restarted my heart.)   My muse has a death wish

 Selena Illyria Again...You'd think this girl actually eats healthy food.    From Food Network Magazine Recipe Link: http://www.foodnetw ork.com/recipes/ food-network- kitchens/ summer-squash- carpaccio- recipe/index. html Recipe: Directions Thinly slice 1  yellow squash  and 1  zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced  shallots  and chopped  mixed herbs , drizzle with  lemon juice  and  olive oil , and season with  salt  and  pepper . Repeat to make about 5 layers. Top with grated  pecorino ; let marinate for 20 minutes. -- Dear Reader, Let Me Seduce You . . . Love, Selena Illyria: www.selenaillyria. com , www.pinkchairdiarie s.com Out Now at Changeling Press: Carnevale Out Now at Loose-Id: Blood Claim: Prelude Out Now at All Romance eBooks : Ba'al & Bondage . __,_._,___

Another quick and easy snack. Do you need the pecans? Not really. They just add extra flavor and crunch. They are somewhat dry, so don't be afraid to add more cheese, a dash of hot sauce, or something. Next time I make them, I'm going to try substituting ground up pork rind for the flour to lower the carb count even more. Maybe I'll even put little slices of bacon or cheddar sausage on top of the cheese in place of the pecans. Hmm...

This is a dependable do-ahead. I make it in the food processor, let it age double-wrapped in plastic wrap so it avoids picking up food odors, and serve it with low carb alternatives like melba toast, celery, and romaine leaves. This works as "author food" when I need something to munch on while on marathon writing sessions. Save this for the holidays as well. You'll want something to keep hungry family out of the kitchen but happily munching. If I don't serve up appetizers, I may have masculine vultures hovering! LOL!