From Denny: Here's an interesting twist for the holidays - chocolate chips in your yams! This is a quick recipe utilizing a spice cake mix, canned sweet potatoes, chocolate chips, real butter and reduced-fat cream cheese to create a delectable but easy to make dessert!This recipe comes from Holly Clegg who has been a celebrity in Louisiana from some time now. Why? She was on the cutting edge of the food trends to reduce calories in our favorite comfort foods while adding nutrition.
Holly's father suffers from arthritis and she has developed a book of recipes to help those with arthritis reduce inflammation through food choices (think watermelon and sweet potatoes). Holly also has a book on diabetes recipes. Her mind is always thinking of healthier ways to trim, substitute or re-think our favorite recipes for modern times and health needs.
Louisiana yams and sweet potatoes are quite popular in our state so the local chefs are constantly thinking of new ways to include these vitamin A and vitamin C packed veggies into our everyday diet. Holly also suggests this recipe is a good way to use up leftover sweet potatoes.
Vintage Bicycle, a curious blast from the past, to warmly decorate the present. This design also available in flour and sugar containers, and teapots, cocktail plates, platters, serving trays and bedding, pillows, shower curtain, clocks, area rugs and more!
Here are a few tips to get you through the holidays from Holly Clegg:
- 1 cup canned = 1 medium cooked, fresh
- 1 (16-ounce) can = 1 cup mashed sweet potatoes
- When using canned sweet potatoes, add at end of recipe
- Baked sweet potatoes freeze well
- Store at room temperature
Yam Chocolate Spice Bars
Servings: 48 squares
Preparation Time: 15 minutes
Cook Time: 50 minutes
"One bite of this incredible fall favorite made with a spice cake mix, yam filling and chocolate chips was a taste sensation. Everyone requested this recipe. Good use for leftover cooked sweet potatoes."
Ingredients:
1 box (18.25-ounce) spice cake mix
1/2 cup butter, melted
1 egg
1 package (8-ounce) reduced-fat cream cheese
1 can (15-ounce) sweet potatoes, drained and mashed
1 box (16-ounce) confectioners’ sugar
2 egg whites
1 tsp vanilla extract
2/3 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350° F. Coat 13x9x2-inch baking pan with nonstick cooking spray.
2. In mixing bowl, beat together cake mix, butter, and egg until well mixed. Spread batter into prepared pan.
3. In mixing bowl, beat together cream cheese, sweet potatoes, confectioners’ sugar, egg whites, and vanilla until creamy. Stir in chocolate chips. Pour mixture over batter in pan.
4. Bake 40-50 minutes or until top is golden brown. Cool to room temperature and cut into squares.
Terrific Tip: Most bar cookies freeze well, so feel free to make ahead and pull out when you have a craving.
Nutrition Nugget: You know yams are an excellent source of antioxidant-rich carotenoids because of their deep orange color – great for reducing inflammation.
Nutritional Information:
Calories 134
Calories from Fat 42
Total Fat 5g
Saturated Fat 3g
Cholesterol 12mg
Sodium 116mg
Total Carbohydrate 22g
Sugars 16g
Protein 2g
And here is a site for: Easy DIY Thanksgiving Crafts Kids Can Make
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And here is a site for: Easy DIY Thanksgiving Crafts Kids Can Make
Elegant lady writer ponders what to write on her scroll. This design also available as an ornament for your tree or to include with your thank you note as a little gift for the holiday season!
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* * * Be sure to check out the Romancing The Chocolate Amazon book store for cookbooks on chocolate!
