Creamy Peanut Butter Pie

1⁄2	cup butter	9-inch graham crust
3⁄4	cup packed brown sugar	2 ounces semi-sweet chocolate
1 cup peanut butter		2 tablespoons butter
12-ounce container frozen
	whipped topping, thawed

In a medium saucepan, combine butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate for

10 minutes. In a large bowl, beat peanut butter and brown sugar mixture at Speed 1 until blended. Increase to Speed 5 and beat one minute. Reduce to Speed 1 and add whipped topping. Beat one additional minute. Pour into graham crust and refrigerate. For topping: In a small saucepan over low heat, melt choco- late and 2 tablespoons butter. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving. Store in refrigerator.

Baked Spinach-Parmesan Dip

10-ounce package frozen whole	1 clove garlic, minced
spinach, thawed	1 cup parmesan cheese
1 cup mayonnaise	1⁄8	teaspoon pepper
3-ounce package cream cheese,	1⁄2	teaspoon paprika
room temperature	2 baguettes, thinly sliced
1 small onion, minced

Squeeze spinach to remove liquid and chop finely. In a medium bowl combine spinach, mayonnaise, cream cheese, onion, garlic, parmesan, and pepper. Beat ingredients at Speed 3 until well blended, about one minute. Spoon the mixture into a three or four cup baking dish that has been sprayed with vegetable spray. Sprinkle evenly with paprika. Bake in a 350°F oven until hot in center and lightly browned on top, 25 to 30 minutes. Serve hot to spread on baguette slices.

Chocolate Angel Food Cake

11⁄2	cups confectioners sugar	1⁄2	teaspoon vanilla
1 cup flour		11⁄2 teaspoons cream of tartar
1⁄4 cup baking cocoa		1⁄2	teaspoon salt
11⁄2	cups egg whites (about 10 eggs)	1 cup sugar

Combine confectioners sugar, flour and cocoa in a bowl and stir to mix. Set aside. Using hand mixer, in a large mixing bowl, beat egg whites, vanilla, cream of tartar, and salt at Speed 3 until soft peaks form. Increase to Speed 5 and add sugar, one tablespoon at a time, beating until stiff peaks form. Fold in the cocoa mixture by hand, about a fourth at a time. Spoon into an ungreased 10-inch tube pan. Carefully run a metal spatula or knife through batter to remove any air pockets. Bake on lowest oven rack at 375°F for 35 to 40 minutes or until the top springs back when lightly touched. Turn pan upside down and cool completely. Run a knife around edges and center of tube to loosen then remove cake.