Krystal congrats on your signature

Kara thanks for perfecting the recipe - I will be trying them in the future

Fluffy, the original recipe called for any kind of bean, although it says black or small white beans work best. When I made it I've used black, haven't experimented with others, but maybe some other chicks have.

Hey, everyone! We're baaaack! Quick check-in as today is our monthly "budget committee meeting" and it's taking forever for me to get all of the #'s right. I'll be back tomorrow to catch up and let you guys know about the trip.

Kim glad to know your back - can't wait for you tell about your trip

We are under a tornado warning, so I'm going to unplug, but I wanted to share a recipe I just came up with...so yummy and will be great for the summer.

I took about 3/4 cup of frozen peaches and put them in my food processor and pulsed till they were in little pieces. Then I added a small container (5.3oz) of Fage 0 greek yogurt and 2 packages of vanilla flavored splenda, about a 1/2 handfull of pecans and ran it through the processor till the pieces of peach were very small. Talk about good...the yogurt kind of froze and it's the consistancy of homemade ice cream. YUM!!!!!!!!!!!! I think toasted almonds would be great too.

Cat, another yummy sounding recipe for me to try! Thanks! I'll say a prayer that you stay safe from any tornadoes!

Kim, I'm glad you had a nice "honeymoon"! Can't wait to hear all about it!

Kara, sorry I couldn't make it for the brownies, maybe next time? I'll have to try your "perfected" recipe next time I make them.

What a gorgeous day it was! You could sure feel spring in the air. I spent most of the afternoon out working in the flower bed, just cleaning up. It felt so good! I sure hope winter is over in these parts.

I'm having "issues" right now... bored and snack-time... would really like some sugar. But, I'm going to be strong. I was going to try to eat something to try to fool myself that it was sugary, but realized that that strategy will likely result in me just eating a bunch of stuff and not finding the right thing anyway. I'm just going to lay down and read for a while, hope it passes on. I can't have anything SF, because even the little bit of sweetener I had today is giving me a headache. It's just not worth the headache. I still have until tomorrow to get the stevia to try that. Maybe I"ll try some Vanilla tea without sugar. I usually drink it with sugar, but maybe I'll make it weaker and see how it goes.

I've still made it this far - when I make it through tomorrow, I should be over the hump.

I just realized that I have a party on Sunday - two hours driving there, hour of church, party afterwards - two hours home. I had better find something satisfying to pack with me, I'm not chancing that there will be good food for me. Maybe I'll make the bean brownies and take them WITH me. If I don't tell anyone they're bean, they won't know, will they? Are they good enough to pass off as real brownies, or just good enough for someone who wants chocolate and is willing to settle?

Kara - How long did you bake the brownies?

I think Great Northern beans would be fine. I prefer white beans over black beans. They have less inherent flavor. Usually I use cannellini beans, which are the same as Great Northern. I just didn't have any in the cupboard this time around.

Also, I would inform people that they are made with beans. My father-in-law has diverticulitis and ate someone's "pumpkin" pie made with kidney beans once and it made him really sick. Not a lot of people go around announcing that they have intestinal issues, so you might not know.

This recipe is GOOD! The first one I tried was an interesting bean-y concoction. This one passes for "brownie".

Kara

Half hour at 350, plus a couple minutes.

Kara