Brownie Cookies - Julie Vistaunet

The recipe is from the back of the Baker's Unsweetened Chocolate box:

Soft & Chewy Chocolate Drops Recipe Rating: Prep Time: 20 min Total Time: 1 hr 20 min Makes: 5 doz. or 30 servings, two cookies each Nutrition Information Kraft Kitchens Tips Ratings and comments

Cookies 4 squares BAKER'S Unsweetened Chocolate 3/4 cup (1-1/2 sticks) butter 2 cups sugar 3 eggs 1 tsp. vanilla 2-1/2 cups flour Glaze 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.) 6 squares BAKER'S Semi-Sweet Chocolate

COOKIES: Preheat oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until dough is easy to handle. SHAPE dough into 1-inch balls; place, 2 inches apart, on lightly greased baking sheets. BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. GLAZE**: Place frozen whipped topping and semi-sweet chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is shiny and smooth, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is set. **I improvised on the glaze, and whatever I did can never be reproduced again

Lemon Cupcakes - Paula Broberg

Cake:
1 box lemon cake mix

1 package lemon Jell-O dissolved in in 1 cup hot water

Add Jello-O mixture to cake mix

4 eggs

1 tsp vanilla extract

3/4 cup vegetable oil

Glaze:

2 cups powdered sugar

Juice of 2 lemons

When cupcakes come out of oven, while still hot, punch tops with fork 4-5 times on each cupcake. Pour glaze over top until glaze melts and goes down into holes. Approx. 1 Tablespoon of glaze on each cupcake.

Reserve remaining glaze mixture for frosting.

Frosting:
(This is not exactly what we had at the dinner, Paula made that herself and couldn't write it down. However, I know it tastes delicious with just the glaze)

remaining glaze mixture

2 Tablespoons lemon curd

1/2 pkg (4 oz) cream cheese

Whip. Frost cupcakes.

High Tea Punch - Paula Broberg

Full container (6 tubs) of Crystal Light lemonade

Two 46oz. cans pineapple juice

Two 12oz. frozen orange juice concentrate

Mix lemonade and orange juice according to pkg. directions.

Stir all juices together.

Float raspberries on top or serve with a small scoop of sherbet.