Tasty Thursday-Green Bean Casserole

Green Bean Casserole (It's more like a stuffing)
1 can French style green beans
1 box Stove Top Stuffing(don't add anything to it)
1 can 98% Fat Free Cream of Chicken Soup
Mix all ingredients and place in an 8 X 8 pan Cook in a 350 degree oven for 25 minutes.
9 Weight Watcher points for the whole pan.
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Happy Thanksgiving to each of you!
See more Tasty Thursday recipes here.

Tasty Thursday Mexican Edition

Easy Enchiladas

1 lb. boneless, skinless chicken breast or very lean ground beef (can also use shrimp or crab)

1 can FF cream of chicken soup

2 cans Old El Paso red enchilada sauce, divided

1/2 c. RF shredded Mexican Weight Watchers Shredded Cheese

6 FF flour tortillas

If using chicken, cook and shred. If using beef, brown and drain. Preheat oven to 350. Reserve 1 c. enchilada sauce; set aside. Reserve ¼ c. cheese; set aside. Mix chicken or beef with all remaining ingredients except tortillas. Spray a 9””x13”” baking dish with Pam. Spoon enchilada sauce in bottom of baking dish, just enough to cover bottom, saving rest to top enchiladas while baking. Place mixture down center of each tortilla; roll up. Place enchiladas, seam side down, in dish. Cover with reserved enchilada sauce and cheese. Bake 25-30 minutes or until hot and bubbly.
6 servings at 6 Weight Watcher Points each. (The points reflect that I used lean beef in this recipe. You will need to check your ingredients because you could get different points on this one)

See more Tasty Thursday recipes here.

Tasty Thursday- BBQ Edition

Today Tasty Thursday is all about BBQ and since I have been doing Weight Watchers, I really have not tried a lot of barbecue recipes, not that I can't have them, lol. Some of you might not know this, but I made a decision when I started Weight Watchers that I would only share recipes on my blogs that fit into my healthier lifestyle. I believed this would help me stay on track, and it has! When I was researching a recipe for this, I was shocked to read that according to Hungry Girl, "The average BBQ meal contains an astonishing 1,300 to 1,800 calories. That's more calories than some of us need in an entire day. Eeek!" I would love to find a healthy bbq recipe because I love it, but since Tasty Thursday is all about tried and true recipes, I have decided to share a recipe that goes well with bbq! I have made this and really love it, I made it without the almonds. I will be making it for my many summer events!

Oriental Cole Slaw
Serving Size : 12 (3/4 cup each) @ 3 Weight Watchers POINTS® each
(My points were 2 without the almonds)
1 package beef flavored Ramen noodles (I used a 35% less sodium packet)
1 large package coleslaw mix
1/4 cup sunflower seeds
1 bunch green onions -- thinly sliced
1/2 cup sliced almonds (I did not add these, taste great without)
Break noodles into pieces and mix with coleslaw, sunflower seeds, onions, and almonds in a large bowl. Combine ingredients for dressing in a cruet. Pour over vegetable mixture.

Dressing
2 T oil
½ c water
½ flavor packet from noodles
2 T cider vinegar
¼ c sugar or Splenda (I used Splenda)

For more bbq recipes go to The Pumkin Patch.



Please come back and visit me for my new meme Watchin' What We Eat Wednesday next week as we share healthy recipes. The theme next week is Fruits. To see yesterday's recipes from Watchin' What We Eat go here.

Tasty Thursday Burger Edition

Today's theme for Tasty Thursday is Burgers. This weekend a lot of people will be grilling out and burgers will probably be on a lot of grills. Since joining Weight Watchers, I do not eat a lot of burgers unless they are soybean. I never would have thought to try the Boca burger until I saw this recipe for Hungry Girl's Whoppers on her website. I also found a similar recipe, although it uses less Miracle Whip and ketchup, in her new book, that has been on the best seller list, on page 106 called Big Bopper Burger Stopper. My family loves this burger. The burger itself is only 1 point and there are 1 point hamburger buns. So, just think you could have a burger for 2 points without adding anything else. My dh and kids love these! I get over my craving for a burger with these too. There are also other brands of soybean burgers out there, so you might be able to find a different brand if you do not find Boca. I really like the original but the flame grilled is my favorite! I plan to take a Boca burger and a low point bun and ask them to put it on the grill for me. This will help me stay on points. I also LOVE her onion rings on page 104 in her book to serve as a side with this burger.

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes

Tasty Thursday(a little late!)

Beef Stroganoff Casserole
1 can 98% Fat Free Cream of Mushroom Soup
1 can 98% Fat Free Cream of Chicken Soup
8 oz. reduced fat sour cream
12 oz. uncooked egg noodles
1 pound lean ground beef
1/3 cup Parmesan Cheese, grated
Brown ground beef and drain. Combine soups and sour cream. Add beef and noodles, mix well. Add cheese on top and cover with foil and bake in a 10 X 13 dish at 350 degrees for 30-40 minutes or until bubbly.
Serves 8.

7 WW points (Please check your ingredients and your points, this one can have different points for egg noodles, etc.)

We really liked this. Next time I will add some more seasoning s because it really needed some. I think it needs some garlic, salt and pepper.

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes

Tasty Thursday

You will be amazed at how much this taste like a Snickers candy bar who would have thought and it is made with low fat ingredients and Grape Nuts. Enjoy!
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Snickers Pie
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12 ounces (1.5 cups) fat-free vanilla frozen-yogurt, slightly softened
1 small box sugar-free instant chocolate pudding mix
1/4 cup chunky peanut butter
1 cup Cool Whip Lite
3 ounces nugget cereal (Grape Nuts)
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Mix all ingredients together and pour into 8" dish and freeze.
Yields 8 servings
Nutritional Info: (per serving) 131 calories, 4 g. fat, 1 g. fiber (3 WW points)
Note: Once the pie has sat in the freezer for a few hours, it gets incredibly hard. If the frozen pie is too hard for your tastes, you can let it sit out for 10-15 minutes, or microwave for 15 seconds, before serving.
Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes

Lighter BLT Pasta Salad

Lighter BLT Pasta Salad Recipe
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3 2/3 cups cooked large macaroni shells
4 cups tomatoes, cut up
4 slices bacon, cooked and crumbled
3 cups of thin sliced lettuce
1 teaspoon sugar
2 teaspoons cider vinegar
1/2 cup fat-free mayonnaise
1/3 cup light sour cream
1 tablespoon Dijon mustard
salt and pepper
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In a large bowl mix together shell, bacon, tomatoes, and lettuce. In a small bowl mix the sugar, vinegar, mayo, sour cream and mustard, salt and pepper to taste. Pour over shell mixture, stir and chill.
Serves 6, 1 cup servings at 3 Weight Watcher Points Each
Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Tasty Thursday- Lighter Alice Springs Chicken

Awhile back, I posted one of my favorite recipes, Alice Springs Chicken. A dinner I loved at the Outback Steak House. Well now I found a lighter version that I still really like.
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Lighter Alice Springs Chicken
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MARINADE
2 cups water
1 1/2 tsp. salt
1 tsp. liquid smoke
1/4 tsp. black pepper
1/4 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. paprika
4 boneless skinless chicken breasts (3 oz. each)
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HONEY MUSTARD SAUCE
1/4 cup light mayo.
1/4 honey
1 Tbsp. Dijon mustard
1 tsp. white vinegar
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OTHER
4 slices of bacon
2 slices of Colby Jack cheese
2 cups fresh mushrooms
Cooking spray

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Mix marinade ingredients well. Pour into Ziploc bag and add chicken. Chill in fridge for at least 3 hours. Mix honey mustard sauce ingredients well and chill. Preheat grill. While heating, fry bacon until crisp, place on paper towel to drain grease. Grill chicken 7-10 min. each side. Preheat oven to 375. As chicken grills, prepare mushrooms by spraying skillet and sauteing them 10-15 min. Transfer chicken to large baking dish. Slather each breast with sauce, 2 halves of bacon (side by side), mushrooms and cheese. Bake in oven for 7-12 min. or until cheese melts.

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4 WW points per serving, Recipe makes 4 servings

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes

Tasty Thursday-Spring Edition

Today for Tasty Thursday, Trista is asking for Spring recipes. When I think about the springtime, bright colors and fruits come to my mind! Especially lemons! I LOVE lemons! Recently at my Weight Watchers meeting, we talked about low calorie and low fat desserts and diet soda cakes came up. They are so good and all you need is a cake mix (any flavor), 1 can of any diet pop flavor, and one to two egg whites (optional but helps hold cake together.) All you do is mix those three ingredients (batter will be thick!) and then bake according to the cake package directions. The recipe I am sharing today is a similar kind of cake, but adds a few more ingredients. The Weight Watchers point value will depend on what kind of cake mix you use, all have different values for dry mix, so look on the package. Most of these cakes will be between 2-4 points. Enjoy and Happy Spring!

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Lemon Better Than Spring Cake

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18 ounces lemon cake mix
10 ounces diet Sprite(or any lemon lime flavor diet pop)
1 egg white
1/3 ounce sugar-free lemon gelatin
7 ounces fat-free sweetened condensed milk
8 ounces Cool Whip Free
2 teaspoons lemon extract

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Mix Lemon cake mix, egg white and diet soda. Grease a 9x13 pan with non-stick spray. Pour cake batter into pan. Bake at 375 degrees for 35 minutes or until toothpick comes out clean.
During the last few minutes of baking, put lemon jello and condensed milk in a sauce pan and stir on medium low heat until smooth. Take cake out of oven and poke holes all over the top. Pour jello mix over warm cake, filling in the holes. Cool completely. Mix 2 tsp lemon extract with cool whip. cover cake with cool whip mix. Place cake in refrigerator until ready to serve.

Serves 24

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty Spring recipes.

Tasty Thursday-St. Patrick's Style

Trista has asked us to share St. Patrick's Day recipes this week. Here is mine. As always now I post WW point recipes, enjoy! I loved this light bread taste, the raisins make it, don't be skimpy on those they do help add some moisture to the bread.
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Helen Doyle's Irish Soda Bread
3 cups all-purpose flour
1 cup raisins
1/4 cup sugar
1 tablespoon caraway seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups nonfat buttermilk
Vegetable cooking spray
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Combine first 7 ingredients in a large bowl; stir well. Add buttermilk; stir well until a dough forms. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Pat dough into an 8-inch round cake pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean and bread is golden. Let cool in pan 5 minutes; loosen edges of bread with a knife. Remove from pan; let cool on a wire rack. Cut into wedges. Yield: 12 servings
Calories 171 Fat 0.6 grams, Fiber 1.5 g, WW Points 3 points per serving
From Cooking Light, January 1995
Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty St. Patrick's Day recipes.

Tasty Thursday-Pasta!

Tasty Thursday is all about pasta today! Here is a recent recipe I tried!

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Baked Ziti with Beef (6.5 points)(From Cooking Light) (and Nancy)
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4 cups Tomato Sauce
1 pound ground round
4 cups cooked ziti or rigatoni (about 2 1/2 cups uncooked pasta)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

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Preheat oven to 350°. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.
Serving Size = 1 cup
Original recipe called for Rigatoni, but all I had was Ziti, this was really good! We will have it again. I served it with a tossed salad.

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty Pasta recipes.

Tasty Thursday-Mexican Style

Crockpot Sour Cream Salsa Chicken (3 Points)
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4 skinless boneless chicken breast halves
1package reduced-sodium taco seasoning mix (I did not have so I used Pampered Chef Southwestern Seasoning)
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
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Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream. Pour Sour Cream/Salsa mixture over chicken.
Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. 3 POINTS per serving
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This was yummy! I had green beans and brown rice with it.
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Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty Mexican recipes.

English Toffee

I saw this on Paula Deen's show on The Food Network and decided to try it because I love Skor candy bars. It is super easy and yummy!!!!

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English Toffee

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14 tablespoons (1 stick, plus 6 tablespoons) butter

1 cup sugar

2 tablespoons cold water

1/2 chopped pecans

1 teaspoon pure vanilla extract

Dash salt

1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars
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Generously butter a cookie sheet. Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.

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Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Tasty Thursday-Butterscotch Blondies

Butterscotch Blondies
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1 (18.25 ounce) package yellow cake mix with pudding
1/3 cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
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1.Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.2.Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.3.In small bowl, beat EAGLE BRAND®, remaining 2 eggs and vanilla. Pour evenly over chips.4. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.
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Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.
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Next week is Thanksgiving Recipes!

Tasty Thursday-Halloween Recipes

My kids love these! I have to make them every Halloween! I usually just put mini chocolate chips as the eyes. There is a wafer Nutter Butter Cookie so make sure you get the sandwich cookie. My kids call these Ghost Cookies.

Easy Ghost Cookies (From Kraft)
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1 pkg. (6 oz.) BAKER'S Premium White Baking Chocolate
18 NUTTER BUTTER Peanut Butter Sandwich Cookies
Decorating gels and/or assorted small candies
MICROWAVE chocolate in medium microwavable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted, stirring every 30 seconds.
SPREAD chocolate onto one side of each cookie for the ghost's "body." Cool slightly.
DECORATE with gels and/or candies to create "faces." Cool until chocolate is set.
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KRAFT KITCHENS TIPS
Fun Idea Place decorated cookies in small gift bags to give to trick-or-treaters. Family Fun For a quick Halloween dessert, prepare JELL-O Chocolate Flavor Instant Pudding & Pie Filling as directed on package; spoon into dessert cups. Refrigerate until ready to serve. Garnish with decorated cookies just before serving.

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I am making these this year, I think they are so cute!

Spooky Eyeball Tacos(from Kraft)
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1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12 TACO BELL® HOME ORIGINALS® Taco Shells
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (2-1/4 oz.) sliced pitted ripe olives
MIX meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.
BAKE at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

Enjoy!
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Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty Halloween recipes.

Fall Holiday Recipes

(Note: I posted this a while back for works for me Wednesday, it includes all of my favorite fall holiday recipes, enjoy!)

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I so love FALL! I love the cooler weather and how pretty nature becomes! I also love fall recipes. Dh really does not like pumpkins, squash, or cinnamon. When I make something with cinnamon I use the Pampered Chef Korintje Cinnamon , it is milder and dh has liked everything I have made with it. He will even eat a few of my pumpkin recipes. Here are some of my favorite FALL RECIPES and some new ones I want to try. Feel free to snag!

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My Favorite Fall Recipes:

Pear Apple Jam

Pumpkin Cheesecake Bars

Nutter Butter Ghost Cookies(My kids call these Ghost cookies)

Mimo's Red and Green Popcorn Balls (we use orange and green for Halloween!)

Chocolate Souffle

Sweet Potato Souffle

Sweet Potato Casserole

Apple Cinnamon Jelly

Mimo's Famous Carmels

Mummy Dogs

Taffy Apple Pizza

Dad's Easy Chili

Mom's Beef Vegetable Soup

Freezer Apple Pie

Pizza Pasta Casserole

Festive Scalloped Corn

Creamy Peanut Butter Pie

Corn Pudding

Carmel Fudge

Appalachian Gingerbread

Steaming Hot Holiday Punch

Roasted Pumpkin Seeds

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Fall Recipes I want to try:

Sweet Potato Biscuits

Pumpkin Streusel Muffins

Snickerdoddle Cupcakes-I made these, they are going on my favorite list!

Layered Enchilada Casserole

Slow Cooker Orange Chicken

Layered Pumpkin Loaf

Easy Italian Stew

Pumpkin Fudge

Carmel Apple Cider

Amish Pumpkin Rolls

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For more great recipes, go to Overwhelmed With Joy.

Tasty Thursday-Hottie Chocolate Cupcakes

Guess What? My cable company got the Food Network and you all know me, I am in Heaven! Well, they did take off one of my favorite channels, ABC Family, but I like having the Food Network again. I used to have Dish Network and they had it on there, it just got a little pricey and I missed my local networks. I have thought about switching to Direct TV, because a show I like, Passions, is moving there, but Direct TV will not let me get any networks (ABC, NBC, CBS, PBS) so I guess that is not an option either. We made these with my husband's chili last night and I thought this recipe would be so different and maybe not even any good because it had the jalapenos in them, but they were really good and went well with the chili. I love experimenting with box cake recipes. Hope you enjoy! Oh and before I forget, I have a post with all of my favorite Fall Recipes if you want to check it out!

Hottie Chocolate Cupcakes (Semi-Homemade Cooking with Sandra Lee)
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12 tablespoons creamy triple-chocolate chip fudge frosting

1/2 cup (1 stick) unsalted butter, softened

1/3 cup brown sugar, packed

1 box moist dark chocolate cake mix

1 large egg

1/2 teaspoon cinnamon extract

1 teaspoon ground cinnamon

2 tablespoons canned jalapeno peppers, finely chopped

3 tablespoons water Nonstick cooking spray

Cocoa powder, for dusting Vanilla ice cream, to serve
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Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.
In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.
Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.
Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.
Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.

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Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Tasty Thursday-Party Foods Edition

Vidalia Onion Dip

2 cups KRAFT Mayo Real Mayonnaise
1 pkg. (8 oz.) KRAFT Natural Italian* Cheese Crumbles
1 large Vidalia or Walla Walla onion, coarsely chopped (about 2 cups)
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Preheat oven to 375ºF. Mix all ingredients until well blended. Spread into 8-inch square baking dish. Bake 30 min. or until golden brown. Cool slightly. Serve with TRISCUIT Crackers.
Note: Save 50 calories and 6 grams of fat per serving by preparing with KRAFT Mayo Light Mayonnaise.
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This is oh so yummy!!!!
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This recipe came from the new Kraft Food and Family magazine. I just got mine in the mail the last week. I am so glad someone told me about it, it is so wonderful! Receive your free copy by signing up here.
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Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Tasty Thursday-Casseroles Edition

Sausage Breakfast Casserole
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1 lb. sausage (cooked and drained)
2 cans of crescent rolls
8 oz. cream cheese (softened)
8 oz. sour cream
1 cup grated cheese (I usually use Mexican blend)
garlic salt
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Preheat oven to 350 degrees. Open a can of crescent rolls and lay flat in a 9x13 baking dished (lightly sprayed with cooking spray). Put dish in oven for about 15 minutes, cooking just until rolls begin to look golden. Meanwhile, mix sausage, cream cheese, sour cream and grated cheese together. Add garlic salt for flavor, as much or as little as you like. When crescent rolls finish cooking, remove from oven and spread sausage mixture over them. Top with another can of crescent rolls. Cook until rolls are done (about 20 minutes or until golden brown.)
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Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.
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Also see all my summer fun and a GIVEAWAY in this post!

Tasty Thursday-Heath Bar Coffeee Cake

Heath Bar Coffee Cake
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1/4 lb margarine, softened
2 c flour
1 c brown sugar
1/2 c white sugar
1 c. buttermilk
1 tsp. soda
1 egg
1 tsp. vanilla
6 Heath Bar, crumbled
1/4 c pecans, chopped
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Mix margarine, flour, brown sugar, and white sugar until crumbly. Take out 1/2 cup of mixture. Add Heath bars and pecans. Set aside. To the remaining mixture, add buttermilk, soda, egg, and vanilla. Blend until smooth. Pour into greased and floured 9 X 13 inch pan. Add set aside mixture. Bake at 350 degrees for 30 minutes.
Serves 12-16.
Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.