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Lemon Meringue Pie Cannoli

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Ingredients 1 box (14.1 oz)  Refrigerated Pie Crust, thawed 1 egg 1 teaspoon water 3/4 cup lemon curd 1/2 cup marshmallow fluff 1 cup frozen whipped topping, thawed Optional, 1 teaspoon lemon zest Steps 1 Preheat oven to 425�F. Spray 8 cannoli forms with non-stick baking spray. 2 Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes. 3 Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely. 4 Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag. 5 Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells. 6 If desired, sprinkle lemo...
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Slow-Cooker Cream Cheese Chicken

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Ingredients 1 1/2 lbs. boneless skinless chicken breasts 2 cans (10.75 oz. each) condensed cream of chicken or cream of mushroom soup 1 1/3 cups Progresso� chicken broth (from a 32-oz. carton) 1/4 teaspoon garlic powder (or more to taste) 1/2 teaspoon ground black pepper (or more to taste) 1/2 teaspoon kosher salt (or more to taste) 8 oz. cream cheese, softened 6 cups hot cooked rice or egg noodles Steps 1 Sprinkle chicken with salt and pepper and place in bottom of slow cooker. 2 In a medium bowl, combine soup and broth and mix well. Add garlic powder and pour mixture over chicken. Cook on LOW for 5 hours or HIGH for 3 hours. 3 Fifteen minutes before end of cook time, remove chicken from the slow cooker. Break softened cream cheese into chunks and add to slow cooker, whisking until the sauce is smooth. 4 Shred chicken if desired and return to slow cooker. Season with additional salt and pepper to taste. 5 Serve chicken over hot rice or egg noodles and top with sauce. Nutrition Informa...
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Veggie Pinwheel Appetizers

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Ingredients 1 package (8 ounces) reduced-fat cream cheese 2 tablespoons Vidalia onion salad dressing 1/2 cup finely chopped fresh broccoli 1/4 cup grated carrot 1/4 cup finely chopped red onion 1/2 teaspoon dill weed 4 whole wheat tortillas (8 inches) Directions In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.  Yield: 32
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