Low-Fat Zesty Shrimp and Pasta

I am not a big fish eater. I do like salmon and shrimp, but that's about it. We all like shrimp here at our house, but since it can be pricey, we only get it when it's a really good sale!!!!! And this week it was on sale!!!! Here is a new, and yummy and fresh recipe I came across!! We all really liked it, even my 23month old who scarfed down 2 HELPINGS!!!!!! I love seeing my kids like healthy meals!!!!



Low-Fat Zesty Shrimp and Pasta
submitted by Camille
(adapted from Kraft Foods)

9 oz cooked pasta (I used whole wheat linguine)
1 lb cleaned large shrimp (21-30 count)
3/4 cup Fat free Zesty Italian dressing
1 small onion, thinly sliced
1 can (14oz) artichoke hearts, drained and cut in half
1 Tbsp chopped fresh parsley
1/4 cup Parmesan cheese

Cook and stir shrimp in 1/2 cup on the dressing in large skillet on medium-high heat for about 2 min. Add onions, artichokes and parsley. Continue cooking until shrimp turns pink and veggies are tender, stirring frequently.
Toss with hot cooked pasta and remaining 1/4 cup dressing. Sprinkle with Parmesan cheese.

Chocolate Frosted Peanut-Butter Bars

In my honest opinion....chocolate + peanut butter = HEAVEN!!!!!!!!! And these bars were the best I have EVER had!!!!! Chewy, gooey, ooey and down right delightful!!!! It mad a big pan...we thought we could share with friends and neighbors...we thought wrong. We ATE THEM ALL!!!!!!! Oh...so good!! Thank you dear Our Best Bites...you are my new bff's!!


Chocolate Frosted Peanut-Butter Bars
submitted by Camille
(from Our Best Bites)

Cookie Base
1 cup real butter (2 sticks) at room temperature
1 cup granulated sugar
2 cups brown sugar
1 1/2 cups peanut butter (chunky or smooth)
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats

Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy. Add peanut butter and vanilla and beat until combined. Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough. Beat to combine. Add oats and mix until incorporated. Press dough into prepared pan into a flat layer. Bake for about 10-12 minutes. The center should be puffed and set, but still soft.

While crust is baking, prepare frosting. Whisk together powdered sugar, cocoa powder and salt. Add butter (make sure it’s soft!), boiling water, and vanilla. Beat until smooth and glossy.

Let cool (or leave slightly warm) and cut into squares to serve.

Gooey Cookies and Cream Chocolate Cake Bars

I made these for my sons birthday last month. Totally yummy and ooey-gooey! FYI: Have a glass of milk handy when eating though.

Gooey Cookies and Cream Chocolate Cake Bars

submitted by Michelle

(recipe from Picky Palate)

14 Oreo Cookies, broken into bite size pieces
14 ounce can sweetened condensed milk
8 tablespoons (1 stick) unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips

1 Devils Food Cake Mix

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker  Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4.  After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil.  Let cool completely, remove foil from pan, then cut into squares.  I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

S'more Cookie Bars

I have an obsession, I think. It is with recipes with the word "S'mores" in it. I have to try it. I really do. This was sooooo good!!! Very rich too!!! Now that summer is coming to a close (you wouldn't know with the over 100 degree's we are having right now), this is a perfect way to still enjoy S'mores, but without all the work of going camping!!!!



S'mores Cookie Bars
submitted by Camille
(from Crepes of Wrath)

1/2 cup unsalted butter, room temperature
1/4 cup brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (about 8 graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
2 king-sized milk chocolate bars
1 1/2 cups marshmallow Fluff (not melted marshmallows because they harden when they cool)

Preheat oven to 350 degrees F. Grease and/or line an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Don’t worry if it seems thin; the baking powder will allow it to rise.

Place chocolate bars over dough (don’t layer the bars, just break them to fit if you need to), then spread the marshmallow Fluff over the chocolate bars. Finally, top the Fluff with the remaining dough by forming the dough into sheets with the palm of your hands and laying it down (as shown above). Don’t worry if the dough isn’t covering everything! It’ll spread out as it bakes.

Bake for 30 to 35 minutes, until lightly browned. If the top is browning too quickly, you can always cover it with tin foil for the remaining baking time. Cool completely before cutting into bars. If you don’t allow them to cool completely, they will crumble when you try to cut them.