Fat Frog Diary

  Holiday Stuffed Pork Roast By now, you're probably sick of turkey and leftovers. Here's an alternative worthy of the holidays. Take the time to make the brown rice at least one hour before you need it. I use the rice function of my Instant Pot. Make sure to toast those slivered almonds and all those delicious stuffing ingredients. I even make my own whole berry cranberry sauce, and it is far superior to the canned. However, if you prefer the jellied cranberry sauce, that's up to you.  Use the best orange juice you can get. I use the one with pulp, and fresh-squeezed if I'm really into the details. Since you need grated orange peel, you may as well take advantage of the oranges for sale at this time of year. I squeeze them, grate the skins, and then enjoy "cook's privilege" of eating the flesh. Well, except for the sectioned one required for the recipe of course.  If you're nervous about the stuffing being cooked while rolled in the pork roast, it

  AUTUMN PUNCH Notes: This is a Do-Ahead! I saved this one for one of the last recipes of November because it transitions well into the winter holiday season and can be served hot.  The ginger ale alternative is nice if you must serve a non-alcoholic version.  Sources:  Gewurztraminer:  Cooper's Hawk | Gewürztraminer (chwinery.com)   ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examples of what's available online.  Lena Austin www.fatfrogdiary.blogspot.com

Apple Chunk Bread Frankly, I didn't peel the apples. I did dunk all the apple chunks in lemon water to keep them from browning.  Sources: The Bread Machine Cookbook by Donna Rathmell German ISBN 1-55867-025-4 ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examples of what's available online.  Lena Austin www.fatfrogdiary.blogspot.com    

  More Dressings for Thanksgiving Who doesn't love dressing with their Thanksgiving? It's those extra flavors that give the chef's kiss to the feast, like bacon, maple sausage, apples, cranberries, raisins and the spices. I offer these two variations on the classic baked dressing (as opposed to the in-the-bird stuffing) as alternatives to options already presented. Yes, these can be made as Stuffin Muffins (see previous recipe by that name).  Sources: Jimmy Dean Sausage and Taste of Home.com respectively.  ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissio

  Roast Turkey with Sage Butter This recipe from the illustrious magazine, Epicurious, became my go-to turkey recipe from the first day we tried it. Take my advice and make the broth yourself using cheap wings, backs, and drumsticks. This is your opportunity to use all those carrot tops, onion skins, leek greens, and of course celery tops in the broth. Season lightly if at all! Remember you'll be adding seasoning during the recipe process when you use the broth. I make mine in the Instant Pot using the slow cooker setting, cool, strain out the spent veggies and bones, then cool thoroughly to remove the big disk of fat the next day. The result should be thick, gelatinized, and more delicious than anything you can buy from the store.  Yes, it's worth the extra trouble of frying up the bacon then mixing the butter, sage and bacon. Make sure you reserve that 1/3 cup of the sage butter for the gravy before stuffing the rest under the skin. Yes, slide your hand under the skin and

  Yes, it's that easy. If you happen to have cocktail skewers for the cranberry garnish, just lay the filled skewer across the rim and don't bother trying to float it. That just forces the guests to use their fingers to fish the thing out. Remember that your cocktail picks can be a way to mark a guest's drink, so consider skewers that are not all the same, or use beads/charms on hoop earrings to make each glass distinctive. Inexpensive charms for jewelry making are available cheaply at Amazon and craft stores.   Sources: I recommend Cooper's Hawk Sparkling Bubbly Rose  Cooper's Hawk | Bubbly Rosé (chwinery.com) ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original pos

  Pumpkin/Winter Squash Bread This versatile bread allows you to flex according to what's available in the grocery store in produce. Sometimes I can find only butternut squash or acorn squash, and not a sugar baby or pie pumpkin. I have resorted to canned pumpkin.  This bread comes out a bit dense and chewy. It has whole wheat flour as well as bread flour.  Sources: The Bread Machine Cookbook by Donna Rathmell German ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examples of what's available online.  Lena Austin ww

  Indian Corn Rice Krispie Treats Ima I've had Thanksgiving Dinner guests try to make off with the entire platter of these, mostly in jest.  Notes: You don't need the lollipop sticks, but they do keep the fingers from getting too sticky.  Sources: I got this off the internet almost 15 years ago, so I have no idea.  ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examples of what's available online.  Lena Austin www.fatfrogdiary.blogspot.com    

Classic Mashed Potatoes and some Alternatives  Ah, the classic mashed potatoes as a staple of the American holiday celebration! The beloved and versatile potato has saved lives as a staple of the poor, and chefs love it for being a cheap, easy side dish that can be dressed up as Duchess Potatoes or a fine, creamy Gratin. Vary the cheese, vary the dairy, add other favorite vegetables, and the humble potato becomes a feast.  The recipe above serves 4. I double or even triple the recipe for a holiday meal and still get pitiful looks when the last is dished onto a plate.   Speaking of Duchess Potatoes, if you don't have a fancy star tip to pipe a pretty mound, then spoon it up into 4 mounds without guilt. I'm not serving royalty. I personally line the baking pan with parchment paper before spooning the potatoes on the baking pan. A silicone baking mat works just fine too.  Please note that Potato Patties are a great "day after the holiday" breakfast side. That is, a

  The Classic (and Not-so-Classic Alternatives) Pepperidge Farm Stuffing Sorry for the wonky picture!  This image came directly off the empty bag of Pepperidge Farm Herb Seasoned Stuffing. You can follow the package directions and add the ingredients from the top list, or you can make the Orange Walnut Stuffing. I use this as a reference for all the possibilities of what I can add to a stuffing like apples, raisins, walnuts, chestnuts, giblets, and mushrooms. The list goes on and on.  Sources: Pepperidge Farm Herb Seasoned Stuffing in a 16-0z bag.  ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an aff

Herb Shoppe Turkey Baste This is an opportunity for a great family project or even friends. There are ten herbs used in this recipe, and that can get very expensive. I recommend getting together with a few friends and sharing the cost of buying all those herbs. Everyone gets a batch of the baste blend and you don't waste herbs you would rarely use, like savory or chervil. Since this recipe is equally good with chicken, you could even make this a dinner party and everyone gets to taste the blend. After all, that wine needs to be used up too.  Sources: I'm sorry to say I no longer have the book this came from, so if anyone recognizes the source, please let me know. I'd love to give credit.  ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work

Soft Pretzels Recipe Okay, so this one's not a low carb. Let's face it. Once in awhile, you need something that is a bit "naughty" for a variety of reasons. Ingredients 1 package ( 8) refrigerated breadsticks. 1  beaten egg white 1 tablespoon water     Poppy seeds (optional) or salt crystals Directions Unroll breadsticks so they lay flat. Gently pull each breadstick into a 16-inch rope. Shape each rope into a pretzel by crossing one end over the other to form a circle, overlapping about 4 inches from each end. Take one end of dough in each hand and twist once at point where dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under edges to make pretzel shape. Moisten ends; press to seal. Place on a greased baking sheet. Brush with a mixture of beaten egg white and water. Sprinkle with poppy seeds. Bake in a 375 degree F. oven for 12 to 15 minutes or until golden. Makes 8. Nutrition Facts Calories103, Total Fat (g)2, Saturate

  Orange Cinnamon Bread This bread recipe was the overall winner of a poll I conducted among my Facebook friends, based on title alone.  Based on the size of my bread machine, I used the Medium sized amounts column. My bread machine's recipe book had recipes requiring 3 cups of flour, and that seems to work best for my bread machine.  Notes: I didn't have any grated orange peel, so I had to substitute grated lemon peel.  Sources The Bread Machine Cookbook by Donna Rathmell German. ISBN 1-55867-025-4 ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on p

  Slow Cooked Pork and Beans You are not going to believe how good this is. While it makes a fine side dish, adding a package of Little Smokies made it a meal. I keep several varieties of dried beans in the pantry in clear jars recycled from other meals. I try to buy a certain brand of tasty spaghetti sauce just because of the large square jars that not only are mason jars, but the square shape makes them more efficient for storage. Notes: 1. I used dried beans. I measured out 1/2 cup dried beans for each type, added 1 cup of water for each type (yes, 4 cups plus a little) and used the Instant Pot pressure cooker feature to cook them for 25 minutes with an NPR (Natural Pressure Release). Once done, I proceeded to make the recipe as suggested, using the Instant Pot Slow cooker feature.  Sources: Taste of Home Halloween ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves ef

  Stuffin Muffins The original recipe came from Rachel Ray, and I thought it was so brilliant, I've kept the recipe just for the idea alone. The concept of avoiding food poisoning by serving stuffing in "muffin mounds" is genius! (Picture Wile E. Coyote and his "Super Genius" gloat.) Personally, I cut back on the onion a trifle and I use my own chicken stock, but if you don't have stock at home, buy it.  I disagree with her regarding buying the celery sticks already cut. WHAT? Pay more for sticks alone when I could save those tops for turkey stock? My Depression-Era grandmother would spin like a top in her grave if I was that wasteful, especially when I'll have onion tops, carrot tops, and a turkey carcass right at hand the next day. I don't need to be haunted by such a formidable woman, thanks.  Admittedly, I can see why Rachel recommends using pre-cuts, but pre-cut your veggies yourself. You'll save time and money. Just buy your carrots, on

  Marinated Thanksgiving Turkey Marinated turkey? Why not? You just have to watch your timing or buy a fresh turkey instead of frozen. The two-gallon freezer bags can be more difficult to find, especially at this season of the year. Get that first. I often have to hunt at two or three stores, and sometimes resort to Amazon.com. I suggest keeping a box or two around. They're very useful for separating craft projects, storage, and other non-food uses. I have a box I keep just for my sewing projects.  I use and highly recommend a probe thermometer with an alarm to ensure your turkey reaches 185F. I have included an example below.  Sources: Taste of Home Probe Thermometer:  Amazon.com: ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe : Home & Kitchen ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves t

  Cranberry Apple Crush This is a hot drink, so be prepared with plenty of heat-resistant coffee mugs. Frankly, the kumquats are for looks, so skip them and simply use lime slices.   Sources: BHG.com ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examples of what's available online.  Lena Austin www.fatfrogdiary.blogspot.com

Crusty and high rise? Count me in! It's not as sweet as you might think. Note:  1. This is a high-rise bread. Start with the small loaf and work your way up until the bread machine produces a good-sized loaf for its type. Medium works for my bread machine, but no more!  Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an Amazon affiliate and make no money on any links given. Lena Austin www.fatfrogdiary.blogspot.com

  Fall Harvest Bread  I've used this recipe since I first got a bread machine and I love it.  Notes: 1. Please note there are two sizes. If your bread machine normally needs 3 cups of flour, use the larger size. If you're unsure, make the smaller size first.  Sources: Electric Bread (ISBN 735342931523)  Bread Electric: Suzan Nightingale, Art & International Productions: 9780962983115: Amazon.com: Books ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are examples of what's available online.  Lena Austin www.fat

  Fall Squash Recipes A Southern woman knows what I mean when I say, "It's a Southern Living" recipe! I've made all three of these at one time or another. My personal favorite is the Creamy Butternut Soup. It's easy and soooooo good. It's worth the time to whip the remaining whipped cream into a delightful garnish for extra creaminess.  Frankly, winter squashes such as acorn squash, Hubbard, and butternut squashes are very similar in sweet orange goodness. Mix and match as your budget and tastes allow. Hubbard squash may need a longer bake time or you can cut it into smaller chunks. Worth it!  Tip: Butter the squash halves (scooped and seeds removed) before placing face down on a parchment paper-lined cookie sheet. Bake at 350F for about 45-60 minutes until the flesh is soft. Use an ice cream scoop or disher scoop to get all the flesh from the skins as soon as it is cool enough to handle. Scoop into a pre-labeled quart freezer bag and freeze until needed.