Magnificent Mac and Cheese

This is another Weight Watcher's recipe. I really loved this one. So you should most def try it :)

What you'll need:
12 oz uncooked macaroni, (I used Penne)
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
2 Tbsp dried bread crumbs
2 Tbsp grated low fat cheese

Cook pasta without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges.

Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, and pepper. Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.

Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

Bake at 350 until top is golden, about 30 minutes.

Penultimate Pumpkin and Pecan Bars

WELCOME FALL!!

I love the fall, and today just happens to be my mom's birthday, so I made this treat. We are also trying to stay healthy and fit, so I got this recipe from weight watchers.

What you'll need:
1 spray(s) cooking spray
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup(s) fat-free egg substitute (I used one beaten egg)
1/2 cup(s) sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix
1/2 cup(s) (chopped) pecan halves, chopped

Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan.

Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten.

Sprinkle cake with pecans,

and bake at 350 for 50 minutes.

These are so so SO good!