PB& Pumpkin Truffles

These were purely just something I created on the spur of the moment....I didn't want to be wasteful and throw out the powdered sugar, caned pumpkin or graham crackers from the Pumpkin Pie cookies soooo....I gave it some thought and came up with these, which were a hit, if I must say so!

This is what you'll need

1 cup of powdered sugar & 1/2cup in a separate bowl
2-3tlbs of caned pumpkin
1/2cup low fat peanut butter (or what ever you have on hand)
1 sleeve of graham crackers, crushed

In a large bowl put in your 1cup of powdered sugar and crushed graham crackers. Then add peanut butter and 2tlbs of pumpkin. Stir together and it should form a ball, if too dry then add another table spoon of pumpkin or if too moist add a little more sugar....

Pinch off small balls....I did mine less then half an inch and throw them into the other bowl with just powdered sugar in it and coat...

Nutritional Info

2 balls= 1pt 

3 balls= 2pts

• Servings Per Recipe: 85
• Amount Per Serving = 1
• Calories: 26.4

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 20.3 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 0.2 g
• Protein: 0.5 g

I was able to get 85 out of this batch...it just depends on how big you make the balls....Store in an air tight container. These lasted all of 10 seconds!

Something I plan to do with these for Christmas is to not coat them with powdered sugar afterwards but with either white or chocolate candy coating and then dip into different kinds of sprinkles....These will make wonderful gifts to give out to the neighbors....That is if the kids don't eat them all first!

Just in Time for Thanksgiving....Pumpkin Pie Cookies

These are gooey, sticky little boogers to work with, so beware!

I had to spray my hands with PAM every other cookie to keep them from sticking ...Also I alternated the coating using either the crushed graham cracker or the powdered sugar (because I had put too much of both in the dipping bowls, this is how I came up with the Pb&pumpkin truffles) I'll have to make more before putting them on my blog cause the kids in the neighborhood ate them all before I could get a picture of them.... 

This is what you'll need.....  

1 box of Betty Crocker spice cake mix
1 bag of mini marshmallows
1/4 cup of can pumpkin (not the pie mix...Also start with 1/4c and start mixing into the cake mix, if still crumbly, then add a tablespoon of more pumpkin at a time until it forms some what of a ball, should be kinda gooey)
1 sleeve of NABISCO, Graham Crackers, Cinnamon, Low Fat
1.5 cup of powdered sugar

Preheat oven to 350
Put cake mix into a large bowl and add 1/4c of pumpkin...add more, 1 tablespoon at a time until it's forms a ball (I had put half the can and ended up having to add a 1/4 cup of flour to it, so start small) set aside...put graham crackers in a med size bowl and crush the graham cracker but keep it small and chunky, not powdery. Put the powered sugar in a med size bowl as well...
spray hands with PAM (will have to do this more then once) and take out enough dough to form a 1in ball...place 2 mini marshmallows inside and form the ball around them, then either drop the ball into the graham cracker and then the sugar or just the crushed cracker...place on a cookie sheet about 1in apart and bake for about 10-12 minutes. Let these cool for 1min on the cookie sheet, before putting on a wire cooling rack (these may break open, just remove from cookie sheet before cooling or they will stick to the sheet and become hard to get off)


If you have left over powdered sugar and crushed graham crackers then put them into a zip lock baggie and hold onto them....I will be posting the PB& Pumpkin truffles soon and you can use these for this yummy candy!

Nutritional Info

2 points for 1 cookie

• Servings Per Recipe: 48
• Amount Per Serving: 1 cookie
• Calories: 76.7

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 93.1 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 0.2 g
• Protein: 0.7 g

Quick & Easy, Cheesy Mac-N-Cheese

In my search of yummy low-fat Mac-n-cheese, this has got to be the easiest on the planet! I stumbled upon this little recipe while listening to, who else, but Martha Stewart....A caller had called in and was talking about this Mac-n-cheese that her Mom use to make from this old church cook book, where you don't boil the pasta....I thought to myself, "Well, how smart is that...you can do it with lasagna, why not Mac-n-cheese, right?" Well, since I got in on the conversation half way through, I missed some of what went into it. So I had to do some investigation with my dear friend Google and found the recipe. I also found out that it was an old Amish recipe at that...Well, to make this one lighter I had to cut half the cheese but if you're fixing it for Thanksgiving, just go for it and use the whole 16oz of cheese....I'm thinking next time I try it I might even try it with the 1/2 fat Velveeta cheese to see if it's creamier....

This is all you need!

 1 package of macaroni pasta
8oz Cabot 75% reduce fat sharp, shredded
16oz fat free cottage cheese (or 24oz if you want it creamier but remember it adds more calories so plug it into sparksrecipes.com)
20oz hot water
Salt and Pepper to taste ( I used kosher salt)

Put every thing into a large bowl and mix together well. Spray a 13x9 pan with PAM and spread Mac-n-cheese into the pan. Cover pan with aluminum foil and bake at 350 degrees for 30 minuets. Uncover and stir and continue to bake for another 10 minutes. Stir again and check to see if it's done...I didn't need to continue  baking, but keep an eye on it and use your own judgment if you feel it needs more or not.

Nutritional Info

6 servings (about 1 cup) =9pts

12 servings (1/2 cup) = 4pts

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 168.3

• Total Fat: 2.2 g
• Cholesterol: 8.3 mg
• Sodium: 276.1 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 3.5 g
• Protein: 13.8 g

3 Cheese Spaghetti Squash Bake

Okay, I'm giving this vegetable a second chance and I'm so glad that I did. I'm not quit sure what I was thinking last time I fixed this unusual gourd but I didn't season it or do much of anything to it at all. I think I went by what someone else said, which was to just add olive oil, salt, pepper and Parmesan cheese...I was highly disappointed. So when I saw this recipe I thought okay, how can I make this better and add a little "umph" to it...So I added the Parmesan cheese, cottage cheese, egg white, salt, & garlic powder and made it like I would have made any other type of baked spaghetti...minus the spaghetti.
Why spaghetti squash and not just plain ole' noodles....I've been wanting to get away from the pasta. Seems every time I eat it...it seems to lay on my tummy like a brick and I'm not satisfied with the amount of pasta I get either...Plus it went towards my veggies/ fiber I needed to eat for the day :)
Now I used the smallest squash I could get cause it would be only me eating it (just couldn't get the hubby to try any, although he did say it smelled really good) So I got 3 cups out of mine, which was perfect for 1.5 cups each for 2 servings sizes and I served mine with a nice piece of lemon pepper tilapia....

So here's how to cook a spaghetti squash for those that haven't cooked one before. I cut mine in half, length wise, and lay it flat on a plate, then pierced the out side of it with a fork a couple of times. Then I micro-waved it on high for about 5-6 minutes until it is soft. Let it cool for about 10minutes and then scrape out the seeds. After that you take a fork and just drag the fork, with the grain of the squash, length wise and it will start to pull away from the skin. Put squash in a medium size bowl and set a side and let cool more, if still warm...

scrape out seeds

Shred with a fork...

Here's what you'll need (forgot to put egg whites & cottage cheese in pic...)

Remember I made enough for 2...you can always double the recipe depending on the size of your squash and go to

http://www.sparkrecipes.com/ to figure out calories....

3 cups Spaghetti Squash, cooked & shredded
1 cup low-fat spaghetti sauce
2 egg whites (equals 1 egg)
2oz Cabot's 75% fat free cheddar cheese, shredded
1/4 cup fat free Parmesan cheese
1/4 cup fat free cottage cheese
garlic powder~ to taste
Kosher salt~ to taste

Once squash has cooled add egg whites, garlic powder and kosher salt. (Sorry, I'd tell you the exact measurements, but I guesstimated) Toss together, then add the 3 cheeses and mix together. Put mixture into a glass dish. (I used a 9x7 glass dish sprayed with PAM) Bake for 30 minutes at 350 degrees. Check to see if casserole has set in the middle, if not then bake an additional 10min.

My verdict....although it's not pasta, it's still pretty tasty and I got a very healthy portion size for the points value...Differently a do-over!

Nutritional Info:

6pts for 1.5 cups

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 257.3

• Total Fat: 4.2 g
• Cholesterol: 11.3 mg
• Sodium: 1,281.9 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 5.3 g
• Protein: 22.8 g

Cheesy Grits & Veggie Sausage Casserole....A Southern Girls Comfort Food

Nothing better then having breakfast for dinner...Me being a Southern girl I love some grits, especially cheesy grits. These are great because they are so versatile....you can make it with the sausage or leave it out and serve with a creole shrimp on top or one of my favorites is to have the casserole one night with scrambled eggs.  Then the next day I throw some chicken breast in the crock-pot, sprinkle them with kosher salt and some garlic powder, put low-fat cream of chicken soup on top and sprinkle some dried sweet basil and some paprika & cook on low for around 5-6hrs. Then put crock-pot chicken on top of the Grits & Sausage casserole...Now that's some GOOD eats, if you ask me! Now before I get started here don't go dissing the Morning Star Veggie Sausages....I've used these plenty of times and never told Dave or the kids and they really think they are eating the real thing....as long as I keep it my little secret, they'll never know ;)

Here's what ya need...

 

 

 

6 Morning Star Sausages (microwave to defrost and crumble)
4 cups of water
1/2tsp salt
1 cup of uncooked grits (don't use the individual ones in the packet get the grits that will cook in 5 minutes)
3oz Cabot 75% fat-free cheese, shredded
6 egg whites  (egg white/ egg substitute equivalent to 3 eggs)
1/2 cup soy milk (or skim milk)
1/3cup fat-free Parmesan cheese

Heat oven to 350 degrees. Spray 13x9 pan with PAM, set a side.

In a sauce pan, heat water & salt to a boil. Slowly stir in grits, reduce heat. Cover and cook for 5-7 minutes, stir occasionally until thick, remove from heat. Stir in cheese until melted. Then stir in egg whites, milk, and crumbled sausage. Pour grits into the prepared 13x9 dish. Bake uncovered for 25-30 minutes or until center is set, then cool for 10minutes.... Cut into 6 equal pieces and enjoy!

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 230.6

• Total Fat: 4.6 g
• Cholesterol: 5.4 mg
• Sodium: 435.9 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 2.4 g
• Protein: 21.5 g

Holy Apple Pie.... Brown Bagging POPCORN!

OMG, I heard about this on Martha Stewart's radio station this morning and had to try it myself and was amazed...It freaking worked!!! I will no longer buy microwave popcorn again....EVER!!!

Here's what you need....

1/4c of corn kernels (I used lady finger (it's a smaller kernel)...but use what you can find)
2 (4sec sprays each, divided) of olive oil in a Misto or PAM....(8sec spray is 10 calories)
1-2 packets of splenda or 2tlbs of sugar
1tsp of apple pie spice (use your imagination here people....pumpkin pie spice, chili powder, garlic salt, sea salt and garlic...the possibilities are endless)
1 lunch size brown paper bag

Put your kernels in a small bowl spray with olive oil or PAM for 4sec. toss to cover and add splenda pack. Then spray again for 2sec, toss, then 2 more secs....add spice and toss to cover....Now you can do this in a bowl or in the bag it's self. I did it in the bowl cause I felt like I was just spraying the side of the bag and not my popcorn....

Pour kernels into the paper bag, fold over twice and "POP" that baby into the microwave

Microwave at regular setting for 2.5 minutes or until the popcorn starts to slow down to 1-2 pops at a time....Quickly open bag to keep popcorn from burning....and PRESTO! Like magic you have real popcorn that you know what is in it!
1 bag makes about 10 cups....1.5cups equals 1 serving

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 47.3

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 0.5 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 1.8 g
• Protein: 1.4 g 
•  

Sweet Potato Muffins: Oh My, I've Fallen In Love All Over Again!

These babies have got to be my all time favorite muffin.... EVER! Usually I make them with pumpkin but my grocer hasn't had can pumpkin for some time now due to "too much rain" a few years back and now we're paying for it. Here's what Libby's has to say about it....


Due to poor weather conditions last fall, our pumpkin harvest was smaller than we expected. This is why you may be having difficulty finding Libby’s Pumpkin. Unfortunately, we will continue to be in short supply until our next harvest in the fall.
Early in the harvest last year, it looked like we would have plenty of pumpkin, but Mother Nature had other plans for us. The heavy rains throughout the harvest have made it nearly impossible to pick our pumpkins. That's because tractors and other equipment were not able to move through the saturated fields. We hope she's better to us this season, giving us a little less rain and a lot more sunshine because we are already planning to plant even more acres of pumpkins. This way everyone can enjoy as many delicious pumpkin dishes as they want!

So I substituted sweet potato casserole found in the can food isles...look for Glory brand.... and I think I've fallen in love all over again!

This is what you'll be needing...

2cups pumpkin pancake mix (if you don't have this then you can use low fat Bisquick or all purpose flour with about 2tsps of pumpkin pie spice...Also if you're lucky enough to have a Trader Joe's they have a mix as well, but you may have to recalculate calories cause theirs is just a tad higher then what I use)
1 snack size apple sauce
13oz can sweet potato casserole, mashed up with a fork a little(or use a 1 large sweet potato cooked, mashed...just won't be as sweet)
4oz fat free cream cheese, softened
2 egg whites (equivalent to 1 egg)
3tlbs splenda sugar blend for baking (or 1/4cup of sugar)
3/4cup of fat free soy milk (milk or water can be used as well)

Preheat oven to 400 degrees
Weigh out 13oz of sweet potato in to a large bowl and mash a little with the back of a fork...will be chunky and will make the batter lumpy, but trust me IT"S ALL GOOD! Now add apple sauce, cream cheese, egg whites, splenda and soy milk. Blend together with the fork, then add pancake mix and continue to blend. Now, with paper cupcake liners, line your cup cake pans and spray with a spot of PAM to keep muffins from sticking...divide batter into the 24 liners...pop in the oven and bake for 15-18 minutes. Once baked remove muffins from the pan and cool on a wire cooling rack...and now you have some really yummy goodness....ENJOY!

Nutritional Info

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 80.3
• Total Fat: 0.1 g
• Cholesterol: 0.8 mg
• Sodium: 188.3 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 0.8 g
• Protein: 2.3 g

It's the "USE IT UP" game......Everything but the Kitchen Sink Chilli

This past Sunday I'm sitting in Church listening like a good girl should when my tummy started to rumble and I started stray a little from the listening and started planning what I could through in the crock pot when I got home for dinner that night. So when I got home I played the "Use it up" game...I got this idea from listening to the Martha Stewart radio channel on Sirius radio....my favorite station that my kids love to hate, lol!SIRIUS Stratus 5 Satellite Radio Receiver and Car Kit
I guess you're wondering what I came up with, right? Well, I went with something kind of safe and that was chilli. Now you don't have to be boring like me and make just chilli you can spice things up and make say Shepard pie if you have left over meat loaf...just be creative and have fun playing the what you have hanging around....but make sure you write it down cause you may create a new family favorite!

This is what you'll need if you want to do like me or improvise and make it your own...just go to http://recipes.sparkpeople.com/recipe-calculator.asp?recipe=1242471 to calculate your calories

2 cans of navy beans, drained and rinsed
1 can of corn drained
1 can of rotel tomatoes, pick your heat...mild, medium or hot
2cups of water
2cups of tomato sauce (I used classico's tomato and basil)
1/2 cup of winter squash, frozen (I used this for something but can't remember for the life of me...you'll add extra vitamins and never know it's in there!)
1cup of extra lean ground beef (I use the 97% stuff to make sloppy Joe's a few weeks back and had frozen the left overs to use to make bean burritos. That never happen so I'm using it up!)
1 envelope of taco seasoning (or what ever spices you have in the pantry)
1tsp of cumin (...cause again, I LOVE THE STUFF!)
1tlbs of Tastefully Simple- simple salsa mix...(gives it a kick. If you don't have it then use a half a cup of salsa)
2tlbs corn starch, dissolve in 1/4c of cold water and add to chili at the very end to thicken

Now here's the hard part! Put it in a 4-5qt crock pot and cook on low for 8hrs or high for 4hrs...Makes 6 servings. 1 1/2cups equals 1 serving

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving 
•  
• Calories: 321.7
• Total Fat: 3.1 g
• Cholesterol: 10.8 mg
• Sodium: 539.1 mg
• Total Carbs: 57.8 g
• Dietary Fiber: 17.6 g
• Protein: 18.6 g

It's that simple! This stuff was really good. I froze 2 containers servings of it and we're having it for dinner tonight and then tomorrow night I will use my blender stick to blend it to death to turn it in to a pasta sauce to serve with some fish and pasta. Enjoy:)))Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome

Black and White bean stew

This is becoming a favorite of mine and Dave's...It started off as just a recipe with Lima beans and ham and turned into something totally different because, well....as usual I didn't have exactly what the recipe called for. So don't be afraid to replace something and make it your own...The worst that could happen is you'll be calling the delivery guy for supper that night!

Did you know....One of the ingredients in our dinner, Dry Mustard, is thought to help speed up your metabolism??? Also it has four powerful qualities: it is antibacterial, anti-fungal, antiseptic and has anti-inflammatory properties. It will never go bad, and doesn't really need refrigeration but will lose its pungency if not stored in the fridge....Turns out that tiny little mustard seed can pack a punch in nutrition as well, being a very good source of omega-3 fatty acids as well as calcium, dietary fiber, iron, manganese, magnesium, niacin, phosphorus, protein, selenium and zinc. Selenium is a nutrient that has been shown to help reduce asthma, arthritis and certain cancers. Magnesium also reduces asthma and lowers blood pressure. The effects of mustard are currently being studied for menopausal women and on migraine attack. The Secret Benefits of Spices and Condiments (Secret Guides)

So with that, lets get cooking....this is what you'll be needing:

2 15oz cans of butter beans
1 15oz can of black beans (remember the black bean snack bread...this is where my left over beans came from)
1/2-3/4c of water (just depends on how soupy you want this)
2 cups of diced lean ham or turkey (I used ham)
1 28oz can of diced tomatoes, un-drained
1med onion chopped (I love that I don't have to cry any longer over cutting up onion and buy them frozen)
2 cloves of garlic, minced
1/2- 1tsp of kosher salt (to your taste)
1tlbs dry mustard
1tsp of cumin (optional....I added it only because I felt like it was missing something and I LOVE cumin and I use it almost everything!)


Use a 4-5qt slow cooker. Through everything in the pot, set on low and cook for 6-8 hours...running low on time do like I do and cook it on high for 3-4 hours...

 

Nutritional Info

Servings Per Recipe: 8

• Amount Per Serving
• Calories: 207.1
• Total Fat: 2.8 g
• Cholesterol: 15.9 mg
• Sodium: 876.7 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 9.6 g
• Protein: 16.1 g

Dave gave this a 2 thumbs up!! I knew he really liked this one when he said so 3 times during the meal. John protested before that he didn't like Lima beans but as a Mom I called the 3 taste rule and he was hooked.....Also this is even better the 2nd day!

It's a Tuttie Frutti Kinda Day

Sadly Summer is winding down, the kids are back in school and soon all that fabulous fruits and veggies that you can buy on the road side will be gone....Just another reason for me to hate winter, I guess...
One of my most favorite things that I did this summer was stopping at these little road side stands and little country markets that were hidden out of the way...It's such fun and you never know what you're gonna find in them. Luckily for me living up here in PA we have a large community of Mennonites and there are a slew of  local co-ops/ grocery stores....They are every where up here, in fact I'll have to make a trip to BB's Bent & Dent. It's run by an Amish family and it's fun to pull into the parking lot and see horses and buggy's all lined up and then there at the end is a shovel to remove any presents that are left behind...I'll try to take some pics but I'm sure I won't be able to take any of the family members as they don't like having their pictures taken...I'll have to make a day of it and just go around to all of the ones around here and take pictures of all the wonderful things that can be found. I know I grip and complain about living up here away from my Southern home but these little country markets would be one of the things I'd miss the most if I was to move...well that and my wonderful neighbors that have become my sergeant family....So Lets have a look at some of the Places and goodies that I found on my stops around town....

1st stop was at Martins in Hagerstown, MD,  just on the way home from the Y.

Nice veggies but not as much as Country Breeze in PA

wide selection of candied and dried fruits, nuts & berries...

After that I stopped by a place not far from my house....

The couple that run this stand are in their 90's now and don't come outside, so it is Self Serve....very trusting folks, cause the money is left sitting out for you to make change with....

I picked up the peaches and white egg plant at the road side stand and the raspberry yogurt covered pretzels, pretzel grahams, Pappy's concentrated tea and pumpkin spice pancake mix at Martins

This is some fruit I picked up at Glennwood farms grocery in Greencastle the day before...

These are Nicole's favorite melon, the Crenshaw. I got these at Glennwood's as well for .99cent each....at the Supermarket they wanted .68c a lb...equaled out to be almost $7 for just one!!! Crazy...Buy local folks...it's cheaper!!!! Below I cut up the melon and the blueberries and freeze them for later....which the kids love to eat frozen fruit as a snack...much better then those freeze pops made of pure sugar!

Stopping to have a snack before freezing some fruit...

Aren't these the cutest things you've ever seen??? Baby bananas...actually they are called something else, I just don't know the name....I picked these up at Wal-Mart the other day when I ran in for school supplies...I put them next to the regular bananas so you could get a better idea of how small they are....They taste the same as the larger ones but they are sweeter and perfect to pack for school lunches since the kids can never eat a whole one....

Don't Judge Before You Try...Chocolate Black Bean Snack Cake

Okay, Okay....I know what you're thinking!!! But don't judge it yet...keep an open mind about this yummy chocolate snack cake, but don't tell anyone whats in it until after they have tasted it...
We as Mom's have a hard time getting anything good into our kids that isn't in a wrapper or has a shelf life longer then what our time on this big, green earth is! So who says we have to tell them what we put in their food? I dare you all to go ahead and sneak something good into those cakes and muffins...I'm pretty sure they will never even know the difference...
 Did you know that research done on chocolate has shown that the carbohydrates in chocolate raise serotonin levels in the brain, resulting in a sense of well-being. This could be the reason for my strange addiction to the stuff! Also the other ingredient in our healthy snack today, the black bean, is a wonderful source of dietary fiber which has been shown to naturally help lower cholesterol. In addition to the high fiber content, black beans help keep blood sugar levels from rising too rapidly after a meal making them a wise choice for people with diabetes.
So with that...Lets get started!

This is what you'll be needing...

1/2 cup black beans, rinsed and drained
1/4 cup of black coffee (if you want it to be a little more like a brownie add 1/2cup)
1/2 cup apple sauce
4oz of bitter sweet chocolate baking bars
3/4 cup of All Whites (equal to 4 large eggs or 8 egg whites)
1/2 cup + 2tlbs Splenda baking blend (or 1 1/4c of sugar)
1tsp vanilla extract
1/8tsp salt
1 cup of all purpose flour

Preheat oven to 350 degrees, coat a 9x13 pan with Pam. 
In a food processor, blender or with a blending stick blend beans with coffee til smooth. 
Cuisinart CSB-77 Smart Stick Hand Blender with Whisk and Chopper Attachments

Set aside and melt chocolate in the microwave 30 seconds at 50% power at a time, stirring each time until melted completely, then add to black bean mixture set aside...
In a large bowl add sugar and egg whites. Beat with a mixer on low until light and fluffy....
Escali P115C Primo Digital Multifunctional Food Scale, Chrome

Look at all that Chocolate!!!

I'd say that's a whole lot of Happiness in one bowl!!!

Action shot of me blending the egg whites and sugar

  With the mixer still on low add the chocolate/black bean puree, apple sauce, vanilla, salt to the egg mixture, continue to mix until blended then add flour...combine thoroughly on low.

pour batter into the 13x9 greased pan and bake for 25-30minutes or until a tooth pick stuck in the center comes out clean...Cool on a cooling rack for about 10 min and cut into 24 pieces...Enjoy!

All nice and pretty!

Nutritional Info 

Servings Per Recipe: 24

• Amount Per Serving 
•  
• Calories: 76.6
• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 18.7 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 0.7 g
• Protein: 2.7 g

These next pics are of the reactions after a bite had been taken....and then told what was in them. Sneaky I know....but a Mom's gotta do what a Mom's gotta do!

Dave can tell something is up cause I'm taking his pic!

This is Josh...Dave's assistant...he gives it a thumbs up...

John says this is a keeper...

Nicole's verdict is a thumbs up!

Chloe says, "You put what in my chocolate cake!? I don't even taste any black beans!"