Lynnwood Grill

Host: n/a
Location: Lynnwood Grill
Highlights:

• Collage app!
• Ranch dressing overload

Spaghetti Pie & Eclair

Host: Courtney
Location: Courtney's Apartment
Highlights:

• James' infamous mid-sneeze photo.
• Massive laundry detergent spill.

Menu

Knock-off Cafe Carolina Signature Salad
Lettuce
Sliced strawberries
Diced pineapple
Mandarin orange slices
Blue cheese crumbles
Raisins
Craisins
Croutons
Walnuts
Poppy Seed Dressing

Kroger Frozen Yeast Rolls

Spaghetti Pie
1 8 oz box spaghetti
1 1 lb 10 oz spaghetti sauce
1 container ricotta cheese
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1 stick butter or margarine
1 egg

Cook spaghetti until almost done. Drain. Place in mixing bowl. Add 1 stick melted butter, 1 egg, and 3/4 cup Parmesan cheese. Mix. Grease bottom of square casserole pan or pie dish. Spread 1/4-1/3 cup of spaghetti sauce on bottom of pan. Layer spaghetti noodles on top. Spread all ricotta cheese on top. Spread remaining jar of spaghetti sauce on top. Layer mozzarella cheese last.

Bake at 350 degrees for about 45 minutes until spaghetti pie bubbles (bake covered for first 30 minutes and uncovered last 15 minutes). Add remaining Parmesan cheese on top before serving.

Eclair
2 small packages of instant vanilla pudding
1 box graham crackers
3 cups milk
1 regular tub of Cool Whip
2 jars of hot fudge sauce

Mix the pudding and milk together. Allow pudding to set up in the fridge. Once the pudding has set up, fold the Cool Whip in in. In a 13 x 9 pan, put one layer of graham crackers. Cover with pudding. Put another layer of graham crackers and alternate pudding and crackers until the pudding is gone (usually only get 2 layers of pudding). Make the final layer graham crackers.

Heat up the hot fudge and pour on top of the graham crackers. Allow eclair to sit for at least 6 hours or more.