Fat Frog Diary

Yes, for Dieters. Really. Sure, it's a little high in carbs, but compared to a graham cracker crust cheesecake, the carbs are negligible. You do know to use Splenda instead, right?

Tangy Beef and Vegetable Stew   6 cups cubed potatoes (peel if desired.) 8 medium carrots, cut into ½ inch pieces 2 medium onions, cubed or chopped 4 lbs beef stew meat, cut into 1" pieces 1/3 cup canola oil 1/3 cup all-purpose flour 4 tsp beef bouillon granules 3 cups boiling water 1/3 cup white vinegar 1/3 cup ketchup 3 T prepared horseradish 3 T prepared mustard 2 T sugar (I used Splenda) 2 cups each frozen peas and corn 2 cups sliced mushrooms   Do all the cutting and slicing of the vegetables first. Place the potatoes, carrots, and onions in the bottom of the crock.   In a large skillet, brown the meat in the canola oil in a skillet. Place it in the crock and sprinkle the meat with the flour. Use the boiling water to scrape up any brown bits in the skillet. Add in the bouillon and stir. Stir in the vinegar, ketchup, horseradish, mustard and sugar. Stir it all together in the skillet, and then pour over the meat. Cover and cook on Low for at least 5 hours

I miss this recipe. The "Frog Eye" part comes from a tiny pasta not available around here. (sniffle) I miss it. The kids, however, think it's a cool recipe since it sounds gross.

Ever have a recipe demand you have fresh lemon or orange zest, but you end up throwing away the rest days later? Don't!! There's an easier way. Juice the fruit into a plastic freezer jar and save it too!

While this does have more carbs than usually allowed, when compared with a "normal" pie, the differences can save your shrinking butt. Just don't eat the crust! The DH or the dog will thank you.

This recipe has saved me several times for going down that evil path. Is it worth the extra trouble? Yes! I've used just about every flavor of sugar free pudding I could find. It works just as well.

For the next few days, I'll post some delectable alternatives to naughtiness. If you're crazy with need for a treat, this may be just what keeps you from a trip to the bakery.

Gravy helps it slide down...

Man, this is gooooood!

    Chilled Espresso Custard (Phase 1) Description Complement your meal with coffee at its best – a simply lovely baked custard of rich-tasting espresso. Makes 4 servings Ingredients 1 1/2 cups 1% milk 2 eggs, beaten 3 tablespoons sugar substitute (like Splenda) 2 teaspoons espresso powder or instant decaffeinated coffee 1 teaspoon vanilla extract Ground cinnamon, for garnish Lemon twists, for garnish Instructions In a medium bowl, whisk together the milk, eggs, sugar substitute, espr esso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet. Fill the skillet with water to 1/2" from the tops of the custard cups. Bring the water to a boil over high heat. Redu ce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the

TENDER AND TANGY RIBS   1 cup white vinegar 1/2-cup ketchup 2 tablespoons splendor 2 tbsp. Worcestershire sauce 1 garlic clove, minced 1-teaspoon ground mustard 1-teaspoon paprika 1/2 tsp. salt 1/8-teaspoon pepper Two pounds pork spare ribs 1 tbsp. canola oil   Combine the first nine ingredients into three-quart slow cooker.   Cut ribs into serving size pieces; Brown in a skillet in oil.   Transfer to slow cooker.   Cover and go on low for 4-6 hours or until tender.   " It's easy to write. Just sit at your keyboard and bleed." Ernest Hemingway Lena Austin