Creamy Peanut Butter Pie, Baked Spinach-Parmesan Dip

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Creamy Peanut Butter Pie

1 cup butter	9-inch graham crust
1 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 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended. Increase speed and beat one minute at HIGH speed. Reduce speed to LOW and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In a small saucepan over low heat, melt chocolate, 2 table- spoons butter, and milk. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving.

Makes one 9-inch pie, cut into 8 servings.

Baked Spinach-Parmesan Dip

10-ounce package frozen whole	1 clove garlic, minced
spinach, thawed	1 cup grated 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 large 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 low- est 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.