Tried, trying, want to try soon… RECIPES!

Some recipes I’ve been trying, and a fudge redo I want to try, but need an occasion so I can share them!

http://allrecipes.com/Recipe/Herbed-Greek-Roasted-Potatoes-with-Feta-Cheese/Detail.aspx

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=417045 — Sweet & Sticky Chicken Drumsticks

http://allrecipes.com/Recipe/Apple-Cabbage-Slaw-2/Detail.aspx – Apple Cabbage Slaw

Fudge…UNPUDGED!

Hungry Girl has done it again. Armed with nothing but pumpkin, some brownie mix and a VERY lowfat PB, she’s whipped up a version of chocolate peanut butter fudge that’s so low in calories and fat, it’ll make you cry tears of joy. Here’s the secret recipe…

Ingredients:

2 cups canned pure pumpkin

1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)

2 tbsp. Better ‘n Peanut Butter, room temperature

Directions:
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (8″ X 8″ work best – no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.

Serving Size: 1 piece (approx. 1.3 oz.)

Calories: 63

Fat: 1g

Sodium: 56mg

Carbs: 13.5g

Fiber: 1g

Sugars: 9g

Protein: 1g

* 1 Point