I have no problem with the software, have actually found one, free but limited, only 36 pics. allowed, and it re-codes,formats,etc, and plays in our 2 DVD players, however would like one that allows more pics. and also don't know how long, I can use this one before they bug me to pay for full version.. so figured someone here knew of a total free one? this one also erases or formats and writes over a DVD-RW, has very kewl transitions too, seems ashame to burn 15 mins. on a 2 hr. DVD..wish they made shorter length DVD's??

I make the peanut butter cookies for my stepdaughter that only contains a cup of peanut butter, a cup of sugar, an egg, a teaspoon of vanilla. Bake at 350F 10 minutes. Sometimes I make a "thumbprint" and fill them with jam or chocolate. They have no leavening, so they won't puff up or spread, so if you make them small, they'll be small. Ann T's chocolate meringue cookies are yummy too. Chewy Chocolate Meringue Cookies Source: Wives with Knives/The Cafe Sucre Farine 3 cups powdered sugar 1/2 cup plus 3 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 2-1/2 cups chocolate chips 4 egg whites 1 tablespoon vanilla extract optional ingredients: dried cranberries, dried cherries, toffee bits Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; mix with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat or batter will stiffen.) Drop batter by teaspoonfuls onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week. Notes Chris’s (The Cafe Sucre Farine) notes: ~ I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread. ~ When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool there was no problem removing them. ~ I tried them with 2 cups of chocolate chips and a cup of roughly chopped dried cherries �" fabulous! I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!! There is the ever popular flourless chocolate cake: Flourless Chocolate Torte 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon 1 pound semisweet chocolate, coarsely chopped 1/4 cup amaretto 8 large eggs 1/4 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Confectioners' sugar or cocoa powder, for garnish Fresh raspberries, for garnish Directions Preheat oven to 325 degrees F. Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil. Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve. Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture. Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight. Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving. Too bad it's a drive away, or homemade ice cream would go well. Elery makes a cheesecake with a crust from gluten free gingersnaps, and crème brulee is just cream, eggs, sugar, vanilla, basically. And there's always fudge, truffles, caramels, assorted candy. Have fun! Annie

My guess would be that particular pic above was done in Photoshop since it is done pretty exactly as far as alignment w/ the counters, etc. You might be able to get a rough approximation using paint but I'm not sure you are ever going to be able to take a picture of a piece of granite or something and align it right on top of your counters in a realistic way in a Paint program. If you have just a few pics, then someone on here would probably photoshop them for you? I can do it if you'd like, but probably not until Monday.

Here's an example of the sort of thing that can be done with it. In the first picture, choosing to give the sky reasonable lighting ended up darkening the barn to the point where the image was delete-worthy. But Silver Efex Pro not only salvaged it, but created a dramatic image that I like a lot. Other than color removal, the only change was to the lighting.