Rocky Road Fudge Bars

Nutrition Info: 285 calories | 14 grams of fat | 5 grams of protein | 38 g carb | 3 g fiber

Points Plus: 8

Ingredients (18 servings) from Everyday Food

8 Graham crackers
1 1/2 cups of natural almonds
1 cup marshmallow topping
1 bag semi sweet chocolate chips
1 can sweetened condensed milk

1. Preheat oven to 375. Line bottom of a 9 by 13 inch baking dish with graham crackers, breaking them if necassary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshamallow topping.

2. In a heatproof bowl set over a pan of simmering water, combine chocolate chips, and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow mixture; working quickly. Swirl
together with a thin-bladed knife. Refrigerate until set, about 1 hour.


Sadly, my city where I live was voted for one of the worst cities for weather. We’re up against Bradford, PA. I don’t know if I should be happy or sad about this. This morning, I woke up and it had snowed an inch. WTF? It’s almost April. At this time last year, the flood waters have already subsided, because it would warm up and then freeze again. I tell you what, I’m so sick about hearing people talk about the flood. Every year it happens, well… almost. Another reason why we have the worst weather is because it gets EXTREMELY cold here. If it snows 5 inches, we all go to work. We don’t flip sh** and hide in our houses like people in the South do.I wish it was Spring already so that I can plant my garden.

I finally  subscribed to Martha Stewart’s Everyday Food magazine this morning. I was paying almost 4.00 a magazine and now I get 12 issues for only $1.00. I’m telling you, subscribing is the way to go. I always seem to find something that I want to make in her food magazine, like these totally delicious rocky road bars. It only took about 20 minutes to make them. I also like to cheat and melt my chocolate chips in the microwave. :) Don’t yell at me, and tell me that’s not the proper method for melting chocolate.

That plate in the picture is new too. Got 3 new ones at Pier 1 this last weekend in the discounted section.  My MOm keeps on asking me what I plan on doing with all the plates I collect. I don’t know why, but I keep on telling her that I use them to take pictures. She probably just thinks they just end up sitting around for looks.

Crepes: Ham and Egg

I’ve watched the Food Network chefs try and make crepes all the time, and never tried to make one. My Mom and I  had a dessert crepe with chocolate and banana at the mall one time and we weren’t really impressed. It was ok. I was like why are crepes so popular? They’re nothing special.

When making these this morning I had the heat on too high at first. My first crepe ended up burning and falling apart. I know. I should have taken a picture of that. I lowered the heat and used some non -stick cooking spray every time I made one. That really helped out. You also have to go along the edges of the crepe and kind of go underneath it to get the edges up so that’s it’s easier to flip. They’re kind of like pancakes in a way. They start to bubble in the middle of the batter in the pan.

I also ended up overcooking the first batch of these ham and egg crepes. I was so frustrated because I tried making one again and  when you fold over the sides it doesn’t stick. I used a tooth pick to keep them in place. My egg kind of exploded everywhere on the crepe but it was so good. Maybe dessert crepes are my type? The savory ones I seem to like better.

Ham and Egg Crepe Squares from Everyday Food

per serving: 288 cal, 17 g of fat, 19 g protein, 16 g carbs, 1 g of fiber | 8 points +

  • 1 cup flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 4 large eggs
  • 3 tablespoons melted butter
  • 9 thin slices ham
  • 9 eggs
  • Chopped fresh parsley
1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds.  Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter.  Add 1/3 cup batter and swirl to completely cover skillet.  Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3.  Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over.  Cook another minutes and then slide out of skillet onto wax paper.  Repeat until all crepes are done.  You should have about 9 when you are done.
4. Preheat oven to 350.  Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet).  Place am slice in center of crepe and carefully crack egg onto ham.  Fold edges of crepe toward center, using the egg white as a kind of glue.  Season with salt and pepper and bake until egg white is set, about 10-12 minutes.  Sprinkle with chopped parsley and serve at once.

Black Bean Soup

I liked the flavor of this soup. The smell of the onions and jalapeno cooking with the garlic and cumin made the house smell really good. Ben walked in the door and said that it smelled good in here. I also said to him that Sodium has less salt in it and meant to say that the chicken broth had less sodium in it. Wow, and no, I wasn’t drinking at the time.

We decided that this soup is going to be made again and I’m not going to puree it this time and follow the recipe like it said. I got a little too carried away with my Immersion hand blender.

Chop the onion and try not to cry. I store ours in the pantry since it’s cool down there.

Chop the jalapeno pepper.

Saute onions and veggies in pot. Add in garlic and cumin.

We like to buy the larger container of garlic since it’s cheaper. I’m also lazy and don’t like chopping my own. :)

Add in the broth and once cooked puree the soup mixture until however thick you like it.

serves 4: 366 calories  |  5 grams of fat | 20 grams of protein | 62 grams of carbs | 20 grams of fiber | 8 points +


1 pound dried black beans, picked over, soaked overnight, and drained
2 large yellow onions, diced small
2 jalapenos, minced
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
Coarse salt and ground pepper
2 teaspoons ground cumin
1 3/4 cups low-sodium vegetable broth
1 tablespoon cornstarch
2 tablespoons fresh lime juice (from 2 limes)
Diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)


1. In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 1/2 cups bean mixture to an airtight container. Let cool, then refrigerate, and save for Mushroom and Black Bean Tortilla Casserole.
2. In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
3. Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.