Fat Frog Diary

  Sweet Quick Bread Mix Not only does this make a great "shelf special", it's a gift you can give with a few additions and a card.      Recipe Notes:  Preheat oven to 325F. To make the bread, use 3-1/2 cups of the mix. Add 2 eggs, 1/3 cup of vegetable oil, 1 tsp of vanilla or other flavoring, and enough liquid like juice, milk, or water to moisten. Keep in mind that your add-in like pumpkin, banana or zucchini may also have moisture inherent to the add-in, so you may want to hold off adding liquid until after you've included your add-in. Nuts may be rolled in the powder mix before beginning the recipe to avoid them sinking to the bottom. On average, most sweet breads take about an hour to bake in a standard loaf pan.    Personal Notes: As seen in the picture, the possibilities are varied and may be adjusted to fit what's seasonally available. Carrot-Orange loaf in the spring, Zucchini Bread in early summer, Pumpkin Bread with Pumpkin Spices...

 MUFFIN MIX  First, the basic mix, then how to make it into muffins, and then what you can do with that very basic muffin to jazz it up.  How to make Melt-in-Your-Mouth Muffins This recipe comes from the Make a Mix Cookbook I've mentioned in previous posts. It's well worth a place on your cookbook shelf. I recommend writing the ingredients below on the container of the muffin mix so it's handy. Add a note about the time and temperature of the oven and you're set to make muffins even after only one cup of coffee.  2-3/4 cups Muffin Mix  1 egg, beaten 1 cup milk 1/2 cup butter, melted or 1/2 cup vegetable oil  Preheat oven to 400F (205C). Spray your muffin tins with cooking spray or use cupcake liners. Put muffin mix in a big bowl. Mix all wet ingredients and then add all at once to dry. Stir until just moistened. Do not overbeat. It's supposed to be lumpy, trust me. Fill your muffin tins with your batter until 3/4 full. Bake 18-20 minutes until golden brown...

Ham Breakfast Braid Rated: Submitted By: MHFAB1 Photo By: Kelly Krocker Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Servings: 6 "Crescent roll dough is covered with ham, eggs and cheese and then the ends are brought together to form a braid shape." Ingredients: 1/2 cup milk 4 ounces cream cheese, softened 8 eggs salt and pepper to taste 2 (8 ounce) packages refrigerated crescent roll dough 4 ounces cooked ham, thinly sliced 1 cup shredded Cheddar cheese Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost s...

Zucchini Bread 2-3/4 cups all-purpose flour ½ cup wheat germ 1 tbsp baking powder ½ tsp baking soda 2 tsp salt 2 tsp ground cinnamon ½ tsp each ground nutmeg, mace, and cloves ½ cup skim milk ¼ cup vegetable oil 6 packets Sweet-N-Lo sugar substitute (or 2 tsp bulk version) ½ cup sugar 4 egg whites (or scant ½ cup liquid egg substitute) 3 cups shredded unpeeled zucchini Preheat oven to 350 ° F. Spray one 9x5 inch loaf pan with nonstick cooking spray. In a medium bowl, combine all ingredients up to the milk. In a large bowl, combine milk, oil, Sweet-N-Lo, sugar and egg whites. Stir in dry ingredients and zucchini. Blend well. Pour batter into prepared pan. Bake 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes before removing from pan. Cool completely on the rack. Makes one large loaf. Cut loaf into 14 slices. Each slice is 180 calories, 5 g protein, 5 g fat, 30 g ca...

Breakfast Migas Crock Pot Ingredients     Plastic slow cooker liner 1   pound  bulk breakfast sausage, browned and drained 1   4.5-ounce package  tostada shells, coarsely broken 3/4   cup  chopped red sweet pepper (1 medium) 1/2   cup  chopped onion (1 medium) 1   4-ounce can  diced green chiles 12     eggs, or 3-1/2 cups refrigerated or frozen egg product 1   10.75-ounce can  conde...

This is a "We can convert this to Low Carb!" recipe. Read the original, then see the substitution. Yes, go ahead and use the cream of chicken soup in a can. Condensed soups work well in a crock pot, and since you're only going to have a tablespoon or so of sauce, it's not going to blow your low carb regimen. Hash Browns with Ham 1 pkg (32 oz) frozen cubed hash browns (Substitution below) 1 cup cubed fully cooked ham. (Yeah, I used Spam. Get over it.) 1 small onion, chopped 2 cups (8 oz) shredded cheddar cheese **DIVIDED** 1 can (14.75 oz) condensed cream of chicken soup, undiluted ½ cup of butter, melted (1 stick) 1 cup sour cream Line your slow cooker or spray it well. Combine the potatoes, ham, onion, and 1 cup cheese. Combine the soup and butter. Pour over the potato mixture. Cover and cook on low 3-4 hours or until potatoes are tender. (Switch on warm until dinner.) Stir in the sour cream. Cook for 15 minutes. Sprinkle each serving with remaining chee...

· Baked Eggs Baked eggs are also called shirred eggs. If desired, they may be baked in ramekins, Pyrex custard cups, or even Corelle cereal bowls. These are the best "fast" breakfast, because they can be frozen and heated up in the microwave (on Low) and eaten on the run. Butter or margarine 6 eggs salt and pepper to taste 2 T light cream or milk 6 T shredded cheese crumbled bacon, Spam cubes, cooked broccoli, or other addistions, as desired Heat about 4-8 cups of water. Keep hot until needed. Butter a custard cup for each egg. Carefully break eggs into the prepared custard cups; sprinkle with salt and pepper. Add 1 tsp cream to each cup. Set cups in a baking pan; place on oven rack. Pour hot water around the cups in pan to a depth of 1 inch. Bake in a 325F oven about 20 minutes or until the eggs are firm. If desired, meat and vegetables may be added to the custard cup before adding the egg, and after 15 minutes of cooking, add 1 T of cheese per cup. Continue ba...

I've been playing with this one a little, and I've found that the tuna alternative is just as tasty! How inexpensive can you get? Next, I think I'll try a can of tiny shrimp, or maybe I'll even splurge just a little and get a bag of frozen shrimp. That'll make several pies.

First, an explanation and elaboration. I love Baked Eggs, aka Shirred Eggs. They're easy, first and foremost. I keep a pile of custard cups around, as well as some cheap Corningware coffee mugs just so I can make baked eggs whenever I like. Custard cups work best, but when feeding a crowd, sometimes my little six cups just aren't enough! Thank goodness for Corningware! Now take your basic Baked Egg recipe and put on your thinking caps. How do you like your eggs? Me, I like a little meat, a little broccoli, a little bell peppers, and a whole lot of cheese with my eggs. DH likes onion, hash browns, cheese, and peppers on his. Dante likes his with a whole lot of veggies and a little deli turkey or ham.. DD3 likes hers Mexican style with chilies, olives, and Monterrey Jack cheese. Drag out those leftovers, wield your chopping knife, and add what you want to your cups the night before! Put the egg in the cups in the morning, and throw them in the oven in the steam bath. Bake t...

With the holidays approaching fast and furious, we bandsters need to re-think our holidays. While our friends and family think, "Good food" we have other things to consider. This recipe covers our needs-- it's low carb, serves a crowd, and nicest of all it's make-ahead. Egg & Sausage Casserole From Eating Well: November/December 1998 — Subscribe Now! A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it. Recipe 12 servings Active Time: 35 minutes Total Time: 6 1/4 hours (includes 5 hours chilling) Ingredients 5 ounces turkey breakfast sausage, (4 small links), casings removed 1 teaspoon canola oil 1 onion, chopped 1 red bell pepper, chopped 4 large eggs 4 large egg whites 2 1/2 cups low-fat milk 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2/3 cup shredded extra-sharp Cheddar cheese, divided 10 slices white bread, crusts removed Prepa...

Overnight Oatmeal Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking. READER'S COMMENT: "Easy and delicious! I would award 5 stars except for the fact that the dried fruits lost their flavor during the overnight cooking. Hereafter for better flavor, I'll add fresh or hydrated dried fruits when I serve the oatmeal in the... Lena's note: Raisins work very well, but I recommend adding fruits and flavorings just before serving. Steel cut oats are better for you anyway. However, compared to the sugar bombs many moms are forced to serve in the name of effciency, this kind of breakfast wins hands down despite t...

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.

Baked Eggs With Spinach and Ham (Phase 1) Make-Ahead: Ham and spinach can be prepared 1 day ahead and stored in separate covered containers in the refrigerator until ready to use. Prep time: 10 minutes Cook time: 45 minutes Serves 8 Ingredients 2 tablespoons extra-virgin olive oil 1 small onion, thinly sliced 4 (1-ounce) slices lower-fat, lower-sodium boiled or smoked ham (not honey glazed), cut into thin strips 4 ounces baby spinach, chopped (4-5 cups) 12 large eggs 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions Heat oven to 350° F. Lightly coat an 8" by 8" glass baking dish with cooking spray. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add ham and cook 3 minutes more. Transfer to a large bowl. Add remaining 1 tablespoon oil to the pan. Add spinach and cook, stirring occasionally, until spinach is wilted, about 3 minutes. Add to the bowl w...

For those who have kids, this recipe is invaluable. However, for an adult bored with eggs on a low-carb diet, it's more than invaluable. Thank you, Cynnie! ROTFLMAO, this is so simple, you're going to flip that you hadn't thought of doing it before this. Take four ramekins and spray with nonstick spray. Take four pieces of bread and butter them on both sides. (Normally before buttering, I get cute and use food coloring and drop various colours on the bread to form speckles for the "shell" portion of the egg. Then place one bread into each ramekin, allowing the points to stick up. Crack one egg into each ramekin, trying to not break the yolk. Drop in a couple of drops of food colouring in the whites area and sprinkle with 1/4 cup shredded cheese. Place ramekins on a cookie sheet and bake in a preheated 350 degree oven for about 20-25 minutes until the eggs look set. Take out, let sit for 5 minutes before serving. With the colouring, it makes the presentation of an ...

Giving credit where credit is due, South Beach has provided me with some excellent recipes to supplement the others I get from SavingDinner.com. I so needed a "quickie" breakfast I could eat and run with, though I may divide each "muffin" in half. I can't eat that much! Or maybe I'll fill 12 muffin pan cups instead of six. Hmm... Sausage-and-Cheese Breakfast Cups (Phase 1) Makes 6 servings Description These egg "muffins" make a hearty breakfast that can be eaten on the run. Make them ahead and warm them in the microwave for a fast and slimming breakfast treat. Ingredients 4 ounces turkey sausage or crumbled turkey bacon 1/2 green bell pepper, chopped 1/4 onion, chopped 5 large eggs 1 can (12 ounces) sliced mushrooms, drained 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese Instructions Preheat the oven to 350°F. Coat a 6-cup nonstick muffin pan with cooking spray or line with paper baking cups. In a medium nonstick skillet over medium-high he...