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 An “easy as pie” recipe you will use often. Canned pie filling makes it quick and easy to make and you choose the fruit flavor your family likes best!
2 (3 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk*
2 tablespoons lemon juice
2 cups whipped topping (Cool Whip)
1 (9-inch) graham cracker crust
1 (21 oz) can pie filling of your choice
1. In a large mixer bowl, beat softened cream cheese until smooth. Beat in the milk and lemon juice. Fold in the whipped topping.
2. Spoon mixture into the graham cracker crust. Cover and refrigerate for 4 hours or until set. Top with the desired fruit pie filling. Makes 8 to 12 servings.
*Do not use evaporated milk.
Emily
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 Hot pizza bread sticks right out-of-the-oven and dipped in warm pizza sauce; the perfect appetizer! Be sure to make plenty because they will disappear really fast!!
1 (11 oz) package refrigerated French bread dough
1 tablespoon olive or canola oil
2 garlic cloves, pressed
1cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 (8 oz) can pizza sauce
1. Unroll the bread dough. Using your hands, pat the dough over the bottom of a 12×15-inch baking sheet with sides. Brush dough with the olive or canola oil.
2. Spread the garlic over the prepared layer. Sprinkle with the mozzarella cheese, Parmesan cheese and oregano.
3. Bake at 375 degrees F for 12 to 14 minutes or until golden brown. Pour the pizza sauce into a small microwaveable bowl. Heat on High for 1 to 1-1/2 minutes or until heated through.
4. Using a pizza cutter, cut the baked bread layer into long strips. Serve with the warm pizza sauce for dipping. Makes 20 servings.
Emily
Emily's Favorite Recipes:
 These light, fluffy biscuits served up hot from the oven will be a welcome addition to any meal!
2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
4-1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup butter or margarine
1 cup milk
1 egg, beaten
1. In a medium mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, cream of tartar and salt. Cut in the butter until crumbly. Add the milk and egg; stir just until moistened.
2. Turn dough out onto lightly floured surface; knead lightly. Roll or pat to 1-inch thickness. Cut with a 2-inch biscuit cutter. Arrange biscuits in a greased 9×9-inch baking pan.
3. Bake at 450 degrees F for 12 to 15 minutes or until golden brown. Makes 15 biscuits.
Emily
Emily's Favorite Recipes:
 A deliciously quick corn chowder bursting with flavor!
1/2 cup chopped red or green bell pepper
1 small onion, chopped
1 tablespoon butter or margarine
1 garlic clove, pressed
2 (14 oz) cans chicken broth
1 (15 oz) can cream-style corn
2 medium potatoes, peeled, cut into 1/2-inch chunks
1/4 teaspoon coarse ground black pepper
1/2 cup heavy whipping cream
1 tablespoon chopped fresh parsley
1. In a 2-quart microwaveable bowl, combine the bell pepper, onion, butter or margarine and garlic. Microwave on High for 1-1/2 to 2 minutes or until the vegetables are crisp-tender; stir.
2. Stir in the broth, corn, potatoes, salt and pepper; mix well. Cover loosely with plastic wrap. Microwave on High for 25 to 30 minutes or until the potatoes are tender, stirring once halfway through cooking process.
3. Stir in the whipping cream; microwave on High for 2 to 3 minutes or until heated through. Sprinkle individual servings with the parsley. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 Serve this savory and delicious chicken with your favorite salad vegetables for a real dinner treat!
4 slices bacon, chopped
2-1/2 to 3 pound chicken, cut into serving pieces*
1 (10 oz) package fresh mushrooms, quartered
1 garlic clove, finely chopped
1 envelope onion soup mix
1-3/4 cups water
1/2 teaspoon dried thyme leaves, crushed
1. Cook bacon in a 6-quart Dutch oven over medium-high heat until crisp; about 3 minutes. Remove and set aside, reserving drippings.
2. Add the chicken to the reserved drippings and brown over medium-high heat; remove and set aside.
3. In the same Dutch oven, add the mushrooms and garlic; cook over medium heat, stirring often, about 4 minutes.
4. Return the chicken and bacon to the Dutch oven. Add onion soup mix blended with water and thyme. Bring to a boil over high heat; reduce heat to low and simmer covered 40 minutes or until chicken is done. Makes 4 servings, each with 3 net carbohydrates.
* Since my family prefers all-white meat, I used 4 boneless, skinless chicken breasts halves.
Emily
 These rich, creamy and delicious dessert bars are perfect for satisfying your family’s sweet tooth!
2 cups unsifted all-purpose flour
1-1/2 cups quick-cooking oats
3/4 cup + 1 tablespoon firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk*
1/4 cup lemon juice
2 tablespoons cornstarch
1 (16 oz) can whole berry cranberry sauce
1. In a large mixer bowl, combine the flour, oats, 3/4 cup of brown sugar and butter or margarine; mix until crumbly. Reserve 1-1/2 cups of crumb mixture; press remainder firmly on bottom of greased 13×9-inch baking dish. Bake at 350 degrees for 15 minutes.
2. In a small mixer bowl, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Spread mixture evenly over prepared crust.
3. In a small bowl, combine remaining 1 tablespoon brown sugar and cornstarch; stir in cranberry sauce. Spoon mixture evenly over cheese layer. Top with the reserved crumb mixture. Bake at 350 degrees F for 40 minutes or until golden. Cool and chill. Store covered in refrigerator. Makes 24 to 36 bars.
* Do Not use evaporated milk!
Emily
 Delight your family with this wonderful main dish for dinner tonight. They will love you for it!!
2 egg whites
1 tablespoon water
1 garlic clove, pressed
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
4 (4 oz) boneless skinless chicken breast halves
1 tablespoon olive or canola oil, divided
4 (1 oz) slices mozzarella cheese
3/4 cup pizza sauce, heated
1. In a medium bowl, whisk the egg whites and water until foamy. Add the garlic; stir to blend. In a shallow dish, combine the bread crumbs, Parmesan cheese, Italian seasoning and salt; blend well.
2. Dip chicken in egg white mixture; coat with the crumb mixture, shaking off the excess. Dip each piece again in egg white mixture; coat again with crumb mixture.
3. In a 10-inch skillet, heat 1-1/2 teaspoons of the oil over medium-high heat. Add the prepared chicken. Cook until golden brown, about 4 minutes. Add the remaining 1-1/2 teaspoons oil and cook an additional 4 minutes or until chicken is no longer pink in the center.
4. Place 1 slice of mozzarella cheese on top of each chicken breast. Reduce heat to Low and cook, covered, until the cheese is melted; about 3 minutes. Transfer to a serving platter and drizzle with heated pizza sauce. Makes 4 servings.
Emily
Parmesan Potatoes and Crock Pot Green Beans add the finishing touch to this wonderful chicken dinner.
 You will love how easy this recipe is to make and your family will love how good it tastes!
1 (8 count) can refrigerated crescent rolls
8 ounces cooked chopped ham or crumbled sausage
1 cup frozen hash brown potatoes
1 cup shredded sharp cheddar cheese
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 (4 oz) can sliced mushrooms, drained
5 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1. Unroll the crescent dough; separate into 8 triangles. Pat the dough over the bottom and up the sides of an ungreased 12-inch pizza pan, with pointed ends toward the middle of the pan, forming a circle: press the edges and perforations to seal.
2. Sprinkle the dough with ham or sausage, hash brown potatoes, cheddar cheese, onion, green pepper and mushrooms.
3. In a small bowl, whisk together the eggs, milk, salt and pepper. Pour over the prepared layers. Sprinkle Parmesan cheese over the top.
4. Bake at 375 degrees F for 25 to 30 minutes or until a knife inserted in the center comes out clean. Makes 8 servings.
Emily
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