White Chocolate Brownies

**  Recipe from Tartelette ** 

* 6 Tbl. unsalted butter
* 8 oz. white chocolate
* 2 eggs
* 1/4 c. sugar
* 1/2 Tbl. vanilla
* 1 c. flour
* 1/2 c. semisweet chocolate chips

Heat oven to 350.  Grease & flour an 8" square baking pan, or line with foil.  Melt butter & 4 oz. of white chocolate in top of double boiler over hot water. When melted remove from heat & add remaining white chocolate. Stir to blend well. Set aside. Beat eggs & sugar until pale and thick. Add white chocolate & butter mixture, vanilla & flour. Beat just until smooth. Add chocolate chunks & mix in by hand, being careful not to over mix.  Pour into prepared pan & bake 35 min, or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.

Deep Dark Chocolate Cookies

** Recipe from divine baking **

* 1 1/2 c. bittersweet chocolate chips (about 9 oz.), divided
* 3 large egg whites, room temperature
* 2 - 2 1/2 c. powdered sugar, divided
* 1/2 c. unsweetened cocoa powder
* 1 Tbl. cornstarch
* 1/4 tsp. salt
 

Heat oven to 350°. Spray 2 large baking sheets with nonstick spray. Microwave 1 c. chocolate chips in glass bowl, stirring twice, about 2 min. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c. powdered sugar.  (Add more for sweeter cookies.) Continue beating until mixture resembles soft marshmallow creme.  Whisk 1 c. powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 c. chocolate chips (dough will become very stiff).  Place 1/2 c. sugar in bowl. Roll 1 rounded Tbl. dough into ball; roll in powdered sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2" apart. Bake until puffed and tops crack, about 10 min. Cool on sheets 10 min. Transfer to rack; cool.

2-Ingredient Luscious Lemon Cake

** Recipe from Six Sisters' Stuff **


Cake:
* 1 (1 lb.) package of angel food cake
* 1 (15.75 oz.) can of lemon pie filling

Topping:
* Fresh Strawberries, if desired
* Whipped Cream

Heat oven to 350.  In a bowl, combine cake mix and pie filling. Spread batter into a a 9×13" pan.  Bake 20 min, or until a toothpick inserted in cake comes out clean. Cool and slice. Top with fresh berries and cream.

Cinnamon Bun Ice Cream - NO Machine!!

** Recipe from Kevin & Amanda **


* 2 c. heavy cream
* 1 (14 oz.) sweetened condensed milk
* 3 Tbl. butter, melted
* 1/2 tsp. ground cinnamon
* 1/2 teaspoon vanilla extract

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.  Pour into a 2-qt. container and cover. Freeze 6 hrs. or until firm. Store in freezer.

Strawberry Cheesecake Salad

** Recipe from Time For Supper! **

* 12 oz. whipped topping
* 1 small package of cheesecake pudding (powder)
* 3 (6 oz) strawberry yogurts (I use Yoplait)
* 1 lb. fresh strawberries, sliced
* 3 bananas, sliced (add just before serving or they brown)
* miniature marshmallows (add just before serving)

Thaw whipped topping.  In a large salad bowl, stir together topping, yogurts, and pudding powder. Let this set up in fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Spaghetti Pie

** Recipe from Mr. Food **

* 1/2 lb. cooked spaghetti 
* 2 Tbl. olive oil or melted butter 
* 2 large eggs, well beaten 
* 1/2 c. plus 2 tablespoons grated Parmesan cheese, divided 
* 1 c. ricotta cheese 
* 1 c. spaghetti sauce 
* 1/2 c. (2 oz.) shredded mozzarella cheese

Heat oven to 350. Coat a 10" pie plate with cooking spray.  In a large bowl, toss spaghetti with olive oil.  In a small bowl, combine eggs and 1/2 c. Parmesan cheese. Stir into spaghetti then pour into prepared pie plate, and form into a "crust."  Spread ricotta evenly over crust, but not quite to edge, and top with spaghetti sauce.  Bake uncovered 25 min, then top with mozzarella; bake 5 more min, or until cheese melts.  Remove from oven and sprinkle with remaining Parmesan cheese. Cool 10 minutes before slicing into wedges.

Cherry Squares

** Recipe from Pretty Kitten's Kitchen **

* 1 c. (2 sticks) butter, softened
* 2 c. sugar
* 4 eggs
* 3 c. flour
* 1/2 tsp. almond extract
* 1 tsp. vanilla
* 1 lg. can cherry pie filling

Heat oven to 375.  Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in extracts. Gradually mix in flour until well incorporated.  Spread 3/4 of  batter in bottom of a 9x13" pan lined with parchment paper. Scoop cherry pie filling over batter in pan.
Drop remaining batter by spoonfuls over cherries.  Bake 45 min. Let cool completely before slicing and serving.