Fat Frog Diary

  Corn Pudding Please don't expect a "corny" corn pudding that's more savory than sweet. This recipe is almost dessert-like. In fact, I dare say it could be treated as a dessert for those who aren't fond of gooey, sugar-laden pies, cakes and cookies at this time of year. However, I treat this as a side dish.  Sources: McCormick recipe card ************************ 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    

  Praline Yams I started out cutting out recipes from the backs of bottles, boxes, cans and jars when I was 17. This recipe isn't quite that old, but it does specify a certain brand of yam. Recipes from a brand name usually highlighted the best way to use the food inside the package. They aren't some dodgy recipe off the net, but carefully chosen and tested recipes whose purpose is clearly understood: to get you to buy the product.  Notes: No need for marshmallows, but whipped cream is excellent.  ************************ 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 commission...

  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 c...

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...

  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 pers...

  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...

  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. ...

Spiderweb Trap Intro: A deliciously different way to have spaghetti squash and potato gnocchi.  Notes: 1. Warning: Do not use cheap gnocchi for this. Get the good stuff, not the dollar store variety.  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

Broccoli Cheese Potato Topper Who doesn't love baked potatoes? There's a lot to love, but elevating the humble baked potato beyond butter and sour cream to make it a meal is my idea of a lazy comfort food, especially if you make the baked potatoes in the Instant Pot. Notes: 1. The condensed cheddar cheese soup is worth hunting up. I keep several cans in the pantry, ready for a fast cheese sauce.  2. Use the steam-in-the-bag varieties of broccoli florets. You can even change it up to any one of several veggie mixes such as broccoli and cauliflower.  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...

Corn Pudding 1 12-oz can whole kernel corn 2 17-oz cans cream style corn 5 lightly beaten eggs ½ cup sugar 4 tbsp cornstarch 1-1/2 tsp seasoned salt ½ tsp dry mustard 1 tsp instant minced onion ½ cup milk ½ cup butter, melted Preheat oven to 400F. Grease or spray a 3-qt casserole. In a large bowl, beat the eggs and mix with the cans of corn. In a separate bowl, mix the sugar, cornstarch, salt, mustard, and onion together. Stir into egg and corn mixture. Stir in the milk and butter. Pour into the greased casserole. Bake ½ hour. Stir corn pudding. Bake another ½ hour. Serve warm. Original recipe: McCormick/Schilling spices. Notes: This recipe is good enough to be dessert. Serves four, in realistic portions.

Oven Roasted Asparagus and Leeks Serves 4 Note: If thick asparagus is unavailable, use thin spears and adjust cooking time accordingly. Thin asparagus will cook faster. 6 medium leeks 20 thick asparagus spears (about 1 pound) 1 tablespoon olive oil 1/2 teaspoon salt Freshly ground pepper to taste Balsamic vinegar (optional) 1. Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold water, and pat dry. 2. Heat oven to 400°F. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables and toss to coat. Add salt, pepper, and toss again. 3. Place vegetables in a heavy roasting pan, and transfer to oven. Roast until ...

Lena Amanda Austin thought you would be interested in this link to "Bake-tastic Butternut Squash Fries" on the Cooking Channel: http://www.cookingchanneltv.com/recipes/lisa-lillien/bake-tastic-butternut-squash-fries-recipe/index.html Comments from Lena Amanda Austin: I think this is just what you've been looking for to replace those nasty french fries. I don't have a crinkle-cutter, but it's not necessary.

This quick little gem is perfect for those nights when time is at a premium. I used my electric skillet to make this extra easy. Non-aerosol cooking spray 1 lb lean pork tenderloin, cut into 1/2-inch slices 2 cloves garlic, pressed 2 T. packed brown sugar 1 T. orange juice 1 T molasses 1/2 tsp salt 1/4 tsp pepper Coat a large skillet with cooking spray over medium-high heat. Add pork and garlic and cook for 6-8 minutes, turning occasionally, until pork is no longer pink in the center. Mix up the remaining ingredients. Pour over the pork. Cook until the mixture thickens and coats the pork. Serves 4. Calories 171 Carbs 9g Non-carb diners may have mashed potatoes with this. I was able to make up a batch of Faux-tay-toes. Faux-tay-toes-- Steam cauliflower until tender. Drain. Whirl in the food processor with butter, cream cheese, salt and pepper to taste until you get the consistency of mashed potatoes.

In the same way as my comments on Feb 4 concerning mayonnaise, the same thing has happened in the salad dressing market. The so-called "diet" dressings can be higher in sugar and carbs because they're supposed to be lower in fat. Yet at the same time, the "regular" dressings are so loaded with chemicals and preservatives as well as carbs, the choices are very limited unless you like vinaigrettes. I happen to like creamy dressings, though I've learned that dipping my fork into a small cup of 2 T of dressing (average serving size on bottled dressings) and then stabbing a forkload of salad means I get a much tastier mouthful than pouring the dressing over the top and hoping it's still around when I get to the last fork full. Imagine having fresh dressings to dip your veggies into, and I don't mean just for a bowl of salad. Imagine taking a small sealed container of this with some celery, green pepper strips, and fresh broccoli when you need a snack. Y...

Okay, if you're on a low carb diet, I'm sure you've now seen that regular old mayonnaise is lower in carbs than the so-called "light" mayo. (Hey, they took out the fat, so they had to put sugar in to compensate.) Perhaps this is why when I followed slavishly the "diet rules" and ate only "diet foods" I actually gained weight! Making my own mayonnaise to eliminate all those interesting and unpronounceable chemicals the commercial producers put in seems like the logical next step in my freedom from fat. Here's my recipe for mayo, done with several common kitchen appliances. (I'll be using the food processor, but you can use what you have, okay?) I can't wait to try these!

Instead of potato chips on the side, serve these!