Berries and Cream Brownie Squares

So I realized I put that delicious-looking dessert picture on the side of the blog but never followed up with the recipe for it! I got this recipe from a Pampered Chef Season's Best Collection. I adjusted the directions a bit to fit the average kitchen (not stocked w/all PC stuff).

1 pkg (19-21 oz) brownie mix (plus ingredients to make cake-like brownies)
1/4 c strawberry jam
1 pkg (6 oz) white chocolate baking squares for baking, coarsely chopped
1 T lemon juice
1 container (16 oz) frozen whipped topping, thawed, divided
1 pkg (8 oz) cream cheese, softened
1/4 c powdered sugar
1/2 c toasted sliced almonds, coarsely chopped
2 c strawberries (about 12 whole strawberries)
1/2 c blueberries
Additional powdered sugar

Preheat oven to 350 degrees. Coat 9x13 pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies; pour into pan, spreading evenly. Bake 25-30 mins or until a toothpick inserted in the center comes out clean. Remove from oven; cool completely. Microwave jam in a small bowl for 15-20 seconds on High or until melted; brush over brownie with a pastry brush.
Place white chocolate in a small bowl. Microwave, uncovered, on High 1-2 mins or until melted and smooth, stirring after each 30-second interval; set aside to cool slightly. Reserve 1 1/3 cups whipped topping for decorating later. In a large bowl, combine cream cheese and powdered sugar; whisk until smooth. Add melted white chocolate; mix well. Fold in remaining whipped topping until well blended. Mix in lemon juice (mixture will thicken slightly).
Spread filling mixture over brownie, forming a smooth surface. Sprinkle chopped almonds over filling. If you own the Easy Accent Decorator, fill it with the 1 1/3 c whipped topping and pipe 20 rosettes evenly over filling using the open star tip. If you don't own it, just drop 20 dallops of whipped topping evenly over filling. Top each rosette with two strawberry slices and three blueberries. Refrigerate at least 30 mins. Sprinkle with powdered sugar. Slice into squares using a knife that has been dipped in hot water.

Yields 20 squares
1 serving = 370 cal, 23 g fat, 36 g carbs, 4 g protein, less than 1g fiber

Corn Pudding

A staple for potlucks. I get requests for this recipe all the time.

2 (16 oz) cans creamed corn
8.5 oz package corn muffin mix
2 eggs, beaten
1/2 c margarine, melted

Mix all ingredients and pour into a greased 2-qt casserole dish. Bake 45 mins at 350 degrees.
Yields 12 servings
1 serving = 217 cal, 11 g fat, 4 g protein, 28 g carbs, 2 g fiber

Popcorn Shrimp

Hungry Girl's healthier version of this usually greasy food is great!

3 oz raw shrimp; peeled, deveined and cleaned
1/4 c Egg Beaters Original
1/2 c Fiber One cereal
salt and pepper to taste
Preheat oven to 350 degrees. Pour Egg Beaters into a bowl. Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Pour crumbs into a container with an airtight lid. Add salt and pepper.
Prepare shrimp by drying up extra moisture with a paper towel. Place shrimp in egg and coat thoroughly. Transfer to cereal. Shake to coat shrimp. Place on a baking dish coated with nonstick cooking spray. Cook 15-20 mins, flipping halfway through, until outsides are crispy.
Entire recipe = 180 cal, 2 g fat, 26 g carbs, 14 g fiber, 26.5 g protein