3 egg whites
2 tablespoons firmly packed light brown sugar
18 (2-1/2″) chocolate graham cracker squares, made into crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon vanilla extract
1 pint vanilla non-fat frozen yogurt, slightly softened

1. Preheat oven to 325 degrees F. Spray a 9-inch pie plate with non-stick cooking spray.

2. In a large bowl, beat the egg whites with electric mixer at medium-high speed 3 to 4 minutes or until soft peaks form; gradually add the sugar and continue beating at medium-high speed 2 to 3 minutes longer or until stiff peaks form.

3. Using a rubber spatula, gently fold in the cracker crumbs, nuts and vanilla just until blended. Scrape mixture into the pie plate. Bake 25 minutes or until firm and a toothpick inserted in the center comes out clean. Cool completely on wire rack.

4. Spread frozen yogurt over the pie; freeze, covered, for 2 to 3 hours or until the yogurt is very firm. Makes 8 servings.

Top with sugar free chocolate syrup and fresh strawberries, if desired.

Per Serving: 113 Calories, 4 grams Total Fat, 0 grams Saturated Fat, 0 milligrams Cholesterol, 124 milligrams Sodium, 17 grams Total Carbohydrate, 1 gram Dietary Fiber, 3 grams Protein, 7 milligrams Calcium. Points per serving: 2.

1/4 cup vegetable oil
1/2 cup all-purpose baking mix
1 tablespoon paprika
2 teaspoons Creole seasoning
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/8 teaspoon black pepper
10 chicken drumsticks

1. Preheat oven to 450 degrees F. Pour the vegetable oil evenly over the bottom of a 15x10x1-inch baking pan.

2. In a large bowl, combine all of the remaining ingredients except the chicken drumsticks; mix well and pour into a paper or resealable plastic bag.

3. Add the chicken drumsticks to the bag a few at a time; shake to coat well. Arrange in a single layer on the prepared baking pan.

4. Bake, turning once, 30 minutes or until juices run clear when chicken is pierced with the tip of a knife. Transfer to a serving dish. Makes 4 to 5 servings.

Emily

2-1/2 cups fresh or frozen (thawed and drained) blackberries
1 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted

1. In a medium bowl, stir together the blackberries and sugar. Let stand until fruit syrup forms, about 20 minutes.

2. In a large bowl, stir together the flour, baking powder, salt and milk. Stir in the melted butter until blended. Spread batter in an ungreased 8×8-inch baking dish; spoon blackberry mixture over the batter.

3. Bake 45 to 55 minutes or until dough rises and is golden brown. Serve warm with ice cream, if desired. Makes 8 servings.

Emily

CRUST:
22 graham cracker squares (11 whole crackers)
1/4 cup butter, melted
2 tablespoons sugar

FILLING:
5 packages (8 ounces each) cream cheese, softened*
1-1/3 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel
1-1/2 teaspoons vanilla extract

TOPPING:
2 pints strawberries, hulled and sliced
1/2 cup raspberries

1. Preheat oven to 325 degrees F. Crush the crackers into crumbs using a food processor or by hand. Add the melted butter and sugar; blend well. Press onto the base of a 9-inch springform pan; chill.

2. In a large mixer bowl, beat the cream cheese with an electric mixer on medium-high speed for 2 minutes. Blend in the sugar. Add flour and beat until incorporated. Beat in the eggs, one at a time, on low speed just until blended, scraping sides of bowl often. Add the sour cream, lemon peel and vanilla; beat just until blended. Pour mixture over chilled crust in the pan.

3. Bake for 1 hour and 15 minutes.** Turn off oven and keep the door ajar; let cheesecake sit in oven for 1 hour. Place pan on a wire rack to cool. Run a sharp knife around sides; cover and chill for 6 hours or overnight.

4. When ready to serve, remove pan sides. Slide cheesecake onto a serving plate. Overlap strawberries in circles on top of cheesecake and fill the center with raspberries. Makes 16 servings.

*Soften cream cheese at room temperature for 2 hours or unwrap and microwave each package for 15 seconds.

**Do not over-bake. The cheesecake will firm up as it cools.

Emily

1 (10-3/4 ounce) can condensed cream of mushroom soup
1/2 cup water
4-1/2 to 5 pound turkey breast, thawed
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley*

1. Stir the soup and water in a 6-quart slow cooker. Rinse the turkey with cold water and pat dry; rub with the poultry seasoning and place in slow cooker. Sprinkle with the parsley.

2. Cover and cook on Low for 8 to 9 hours. Insert meat thermometer into thickest part of meat, not touching bone, and cook until thermometer reads 170 degrees F. Let stand for 10 minutes before slicing. Serve with mashed potatoes and your favourite vegetables. Makes 8 servings.

*You may substitute 1 teaspoon of dry parsley flakes for the fresh parsley, if desired.

Emily

2 (10-3/4 ounce) cans condensed cream of chicken soup
1-1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package seasoned long-grain and wild rice mix
8 boneless, skinless chicken breast halves

1. Stir together in a 3-1/2-quart slow cooker, the soup, water, carrots, rice and seasoning packet; add the chicken and turn to coat with the soup mixture.

2. Cover and cook on Low for 7 to 8 hours or until the chicken is cooked through. Makes 8 servings.

Emily

4 cups frozen vegetables for stew, thawed
1 (8 ounce) can sliced water chestnuts
1 (4-1/2 ounce) jar sliced mushrooms, drained
1 tablespoon dried minced onion
2 envelopes brown gravy mix
2 tablespoons onion soup mix
2 teaspoons steak seasoning
1/8 teaspoon ground cinnamon
2 pounds beef stew meat, cut into 1-inch cubes
1 (14-1/2 ounce) can beef broth
1-1/4 cups apple cider*
1 (8 ounce) can tomato sauce
1 bay leaf
3 tablespoons cornstarch
1/3 cup cold water

1. Place the vegetables, water chestnuts, mushrooms and onion in a 5-quart slow cooker. In a large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add the beef, a few pieces at a time and shake to coat. Add to the slow cooker.

2. In a medium bowl, combine the broth, cider and tomato sauce; pour over the beef. Add the bay leaf; cover and cook on Low for 6 to 7 hours or until the beef is tender.

3. In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Cover and cook on High for 15 minutes or until thickened. Discard the bay leaf before serving. Makes 8 to 10 servings.

* You may substitute unsweetened apple juice for the apple cider if desired.

Emily

2 (10-3/4 ounce) cans condensed golden mushroom soup
1/2 cup water
1 tablespoon packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
8 boneless pork chops, 3/4-inch thick
4 large Granny Smith apples, sliced
2 large onions, sliced

1. Stir the soup, water, brown sugar, Worcestershire sauce and thyme in a 3-1/2-quart slow cooker. Add the pork chops and turn to coat with the soup mixture.Top with the apples and onions.

2. Cover and cook on Low for 8 to 9 hours or until the pork chops are cooked through. Makes 8 servings.

Emily

2 tablespoons butter
1 teaspoon dried sage
1 clove garlic, crushed
1/8 teaspoon black pepper
1 whole chicken (about 3.5 pounds)
1 teaspoon dried rosemary
1 medium onion, peeled
2 cups chicken broth
6 ounces new potatoes, parboiled
3 bell peppers, de-seeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 tablespoon olive oil
flat-leaf parsley sprigs, for garnish

1. Preheat oven to 375 degrees F. In a small bowl, combine the butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear.

2. Spread 1/2 the butter-herb mixture under the skin; rub the remaining mixture on the top. Sprinkle with the rosemary. Place whole onion in the chicken cavity and tie the legs together using kitchen string.

3. Place the chicken on a rack in a roasting pan; pour broth into pan. Cover pan with foil and roast for 1 hour. Uncover and cook 40 minutes longer or until juices run clear when meat is pierced. Transfer chicken to serving dish; let stand 15 minutes before serving.

4. Meanwhile, place the parboiled potatoes, zucchini, peppers and onion slices on a separate baking pan; drizzle with the olive oil and bake 35 to 40 minutes until cooked and crisp around the edges. Arrange around the chicken; garnish with parsley sprigs. Makes 6 servings.

Emily

8 bacon strips, diced
2 medium onions, quartered and sliced
3/4 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 (16 ounce) can baked beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained

1. In a large skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Set bacon aside. Sauté onions in reserved drippings until tender. Stir in the brown sugar, vinegar, salt, mustard and garlic powder. Simmer, uncovered, 15 minutes or until onions are golden brown.

2. Place beans in a 3-quart slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on Low for 6 to 7 hours or until heated through. Makes 8 servings.

Emily