Fat Frog Diary

Pinecone Cheese Spread Pinecones are one of the great icons of fall, especially here in the South, where pine barrens and pine scrub forests are predominant. It's only fitting that this ubiquitous sign of fall make it to my fall table in a simple to make spread. No matter if you enjoy fancy Ritz crackers, Wheat Thins, or some complex gluten free cracker, this pairs well.

A little something that could replace that craving for a cinnamon bun, if my cinnamon bun shakes don't work. Can't to take this to work.

I love ice cream. It's my Kryptonite. This recipe keeps me from losing my mind and breaking my diet on a hot summer's day when everyone around me is enjoying the sweet, creamy and forbidden dessert I crave. Hint: Syrupy happens in less than an hour in my fridge! Don't panic if you let it sit until it's firm. Just sit the pan or freezing tray in hot water for a few minutes until it's back to syrupy.

One of the best and spectacular desserts. You can make this on a theme simply by changing the flavors and colors.

Sorry the recipe scanned crooked. Anyway, here's some updated hints. This Jell-O recipe book has no date on it, but I'd guess before Cool Whip was invented in 1966.  1. Crush the ice ahead of time. Use a blender if you have one powerful enough to crush ice. Crushing ahead of time gives you a more accurate measure.  2. Set out 4-6 dessert dishes on a tray or cookie sheet. Feel free to chill them on the tray in the refrigerator to help the dessert set up faster, but it isn't necessary. 3.Measure all ingredients ahead of time. Put in ramekins, coffee cups, custard cups, whatever. It's better to be ready than to get halfway through and find out you don't have enough extract and the milk was sour. 4. Drain the pineapple in a glass measuring cup and add water to make it 3/4 cup. Microwave the liquid for a minute or two to get it hot. 5. Pour the drained pineapple into your food processor bowl or blender. 6. Add the hot to a bowl containing the Jell-O and st

For those who follow my blog, you probably noticed I dropped off the face of the earth and stopped posting for three months. There were two reasons. The first was that I got a job that demanded all my time and attention for awhile. I love my new job, and I'm very happy being an appeals specialist. The second influences the nature of this blog. I had an endoscopy done after years of mysterious chest pains that were clearly not my heart. I have an ulcer and, most importantly, a "very large" hiatal hernia. I had also gained back everything I'd lost with the lap band and now weighed a shocking 290 lbs. The hernia and an enlarged liver moved my band out of place and quite literally turned it on its side. The hernia and the band must come out ASAP. I'm scheduled for surgery in early August, and as soon as four weeks later (depending on how I heal) I will be back on the operating table for a gastric sleeve. Like it or not, I'm now back on a very strict pre-surg

Baked Corn Tortilla Chips Prepare your own homemade chips without frying them. These authentic, Baked Tortilla Chips have satisfying crunch you'll love without the added calories. Course Side Dish Cuisine Mexican Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Servings 10 Servings Calories 78 kcal Author Beachbody Ingredients 15 corn tortillas cut into wedges Nonstick cooking spray 1 tsp. Sea salt (or Himalayan salt) Instructions Heat oven to 375° F.  Lightly coat both sides of tortillas with spray. Arrange in a single layer on two baking sheets. Bake for 10 to 15 minutes, or until crisp. Sprinkle with salt.  Recipe Notes The Nutrition Facts box b

Crock Pot Bread Pudding Credit: http://www.inthekidskitchen.com/holiday-fun/crockpot-bread-pudding/ Crockpot Bread Pudding Recipe Note: This recipe can be made gluten free and/or dairy free with a few simple substitutions. Simply use non-dairy milk and/or gluten free bread. Slow-cooker Bread Pudding Ingredients 2 loaves of french bread 8 eggs 2 cups milk of your choice 1 tsp. cinnamon Brown sugar topping: 3/4 cup butter softened 3/4 cup brown sugar 2 tsp. cinnamon Melt butter in microwave-safe container and whisk in brown sugar and cinnamon until smooth and thick. Kitchen supplies you might find useful: Crock-pot Non-slip mixing bowls Wire whisks Directions: Chop up the french bread into bite-sized cubes. Spray the inside of slow cooker with non-stick cooking spray. Place half of the bread pieces in the bottom of the crockpot. Pour half of the brown sugar topping onto the bread, taking care to distribute as evenl

Sounds yummy! I vaguely remember you making this when I was younger On Fri, Apr 13, 2018, 12:41 Lena Austin < voiceomt2002@gmail.com > wrote: Burgundy Bean Soup This is a great way to use up that bit left in the bottle from the party or intimate gathering before it goes to vinegar. The next morning after the party, pour the wine(s) into ice cube trays and freeze. Remove the wine cubes and store in a labeled freezer bag until needed for a recipe. It's a handy way to have wine available for recipes without having to keep bottles around. We use a lot of bacon in our recipes, so we normally don't fry. We cut it up with kitchen shears, then  bake it in the oven, drain,  and store it in 1-lb increment freezer bags until needed. Pre-cooking bacon and ground meats in 1-lb increments (pre-cooked weights) saves time and trouble later. Just remember to label those freezer bags very well with a fat Sharpie!

Quick Beef Noodle Soup Simple and delicious. Yes, the top picture is my own electric skillet when I made this recipe.

Banana Raisin Bread I'm a sucker for bread, especially quick breads. It's pretty easy to see this recipe came off the side of a box of graham cracker crumbs. I also recommend that you use bananas that have turned black on the outside. The sugars are fully developed, and they're "mushy" so easy to stir in. If you don't have time to use the bananas immediately, peel them and throw in a zippered freezer bag until you can use them. That way, you'll always have a supply of bananas for banana bread, muffins, and other treats.

Burgundy Bean Soup This is a great way to use up that bit left in the bottle from the party or intimate gathering before it goes to vinegar. The next morning after the party, pour the wine(s) into ice cube trays and freeze. Remove the wine cubes and store in a labeled freezer bag until needed for a recipe. It's a handy way to have wine available for recipes without having to keep bottles around. We use a lot of bacon in our recipes, so we normally don't fry. We cut it up with kitchen shears, then  bake it in the oven, drain,  and store it in 1-lb increment freezer bags until needed. Pre-cooking bacon and ground meats in 1-lb increments (pre-cooked weights) saves time and trouble later. Just remember to label those freezer bags very well with a fat Sharpie!

Cheesy Sausage Skillet A few years ago, my roomie David talked me into buying an electric skillet. I'm addicted to it now! This recipe is perfect for an electric skillet, where you can monitor the temperature more accurately, and even bring it to the table to serve directly. When times were especially lean, I substituted Spam for the sausage. It doesn't require pre-cooking. Just cut it up into bite-sized chunks and toss it in with the vegetables at the end to warm up. Spam now comes in a variety of flavors like bacon, chorizo, and jalapeno. So give it a try. It's better for you than Ramen!

Diet Kool Pops Kool Aid pops were a part of my childhood, and probably kept Mom from killing us in summer. They're a cheap and easy snack even now, with some modifications to avoid all that sugar. Who says Mom can't enjoy a frosty treat, too? I got my kool-pops mold from someone who no longer wanted them, but you can pick them up in dollar stores or even online. In a pinch, use Dixie cups, cover with foil, stick in a stick (available at craft stores by the box), and freeze. But frankly, the mold is worth the purchase. Most molds can also be used to freeze fruit smoothies, juices, and yogurts. Here's a link for cheap ice pop molds. https://www.amazon.com/SODIAL-Popsicle-Yogurt-Icebox-Freezer/dp/B00TJPYEMW/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1523650631&sr=1-2&keywords=popsicle+molds&refinements=p_36%3A1253523011 No , I don't get a kickback from Amazon, or anyone else. I just happen to be an Amazon Prime member.

Double Layer Pumpkin Pie What do you say to Pumpkin Pie? (Come here you round plate of deliciousness…) Here in the Deep South, sometimes a cool alternative to hot pie might be needed. This is a lovely alternative when temperatures soar. Who says you have to wait until fall for all that delicious nutrition in pumpkin? Lee Plumb, NCICS

Graham and Peanut Butter Bon-Bons These are delicious served on the pagan holiday of Beltane. Okay, they're good anytime! Tip: For the confectioner's coating, I use and recommend Wilton's Candy Melts . Again, I don't get any kickback for this. I just happen to find them easy to melt and use, and they come in a variety of colors for every occasion without having to fiddle with messy food colors. Lee Plumb, NCICS

Best thing ever to satisfy the sweet craving without going nuts. https://simple-nourished-living.com/weight-watchers-3-2-1-microwave-mug-cake/ https://simple-nourished-living.com/weight-watchers-3-2-1-microwave-mug-cake/ You can find videos on YouTube like this one: Best part is, you can have any cake flavor you want! If there's a cake mix for it, you can make this mug cake recipe with it. I have made pumpkin, carrot, black forest, and coconut to date. I take mix in a jar, with an old tablespoon inside and make it in my coffee cup at work. That old 3 PM sugar craving is handled, and I didn't have to make one giant cake to do it.