Peanut Butter Truffle Brownies

Brownie Base

1 pkg. Brownie mix (make sure it's the family size, 13x9 pan); including the oil, water and egg(s) required to make it. The actually recipe calls for Betty Crocker Original Supreme brownie mix with the pouch of chocolate syrup, but I just used a mix I already had and it was still yummy.

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 tsp. milk

Topping

1 cup semisweet chocolate chips

1/4 butter

* Make brownie mix according to package directions. Let cool completely, about 1 hour.

* In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

* In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 (30 was enough for me) seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Cranberry Spinach from Amy

Prep/Total Time: 20 min.
Ingredients:
8 cups fresh baby spinach
1 cup dried cranberries
2 medium pears, chopped
1/4 cup cider vinegar
5 tablespoons sugar
1 teaspoon dried minced onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/4 cup olive oil
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoons chopped pecans, toasted
Directions:
In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans. Yield: 8 servings.

Mexican Lasagna from Amy

TIME: Prep: 15 min. Bake: 1 hour
Ingredients:
1 pound lean ground beef
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1/2 cup thinly sliced green onions
Directions:
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through. Place three noodles in a 13-in. x 9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Yield: 9 servings.