Spring Chicken Pasta Salads serves 8-10

Cook Time: 10 minutes
Ingredients:
•1 cup mayonnaise
•1 cup plain yogurt
•1 (9-ounce) package refrigerated prepared pesto
•1 (3.5-ounce) jar prepared pesto
•1/4 cup milk
•1 orange bell pepper, chopped
•1 yellow bell pepper, chopped
•1 pint grape tomatoes
•1 (12-ounce) can chicken, drained
•1 (12-ounce) package Havarti cheese, cubed
•1 (16-ounce) package campenelle pasta
•1/2 (16-ounce) package frozen baby peas
Preparation:
Bring a large pot of water to a boil. Meanwhile, in large bowl combine mayonnaise, yogurt, pesto, and milk and mix well. Add bell peppers, tomatoes, chicken, and cheese and mix well; set aside.
Cook pasta in water until al dente according to package directions. Meanwhile, place peas in colander in sink.

When pasta is done, drain over peas in colander; shake off excess water and stir into bowl with remaining ingredients. Cover and chill for 4-5 hours before serving.

lemon pie

This fantastic pie has a cream cheese and white chocolate base and a tart lemon topping. It's one of my favorites! And it's easy because it's made entirely in the microwave oven. The original recipe was a Pillsbury Bake-Off winner; this is my variation. Make sure you use a homemade 9" graham cracker pie for this recipe; the crusts you buy in the store are too small.
For an easier version of this pie, buy a jar of best-quality lemon curd and make Updated Lemon Truffle Pie.

Prep Time: 25 minutes
Cook Time: 25 minutes
Chilling time: 4 hours
Yield: 8 servings
Ingredients:
•1 9-inch Graham Cracker Pie Crust OR Hot Water Pastry, baked and cooled
•2 egg yolks
•1 cup sugar
•1 Tbsp. cornstarch
•2 Tbsp. flour
•3/4 cup water
•2 Tbsp. butter
•pinch salt
•6 Tbsp. lemon juice
•1-1/3 cups white chocolate chips
•8 oz. pkg. cream cheese, softened
•1 cup fresh raspberries, if desired
Preparation:
Make the Graham Cracker Crust or Hot Water Pastry and cool completely.
Beat egg yolks in a small bowl until smooth. Combine sugar, cornstarch and flour in a medium microwave-safe bowl. Using a wire whisk, stir in water until smooth. Microwave this mixture on high power for 2 minutes; remove and stir. Microwave for 1-2 minutes longer, stirring after each minute, until mixture is thickened.

Stir 1/3 cup of cooked mixture into egg yolks in small bowl and blend with wire whisk until smooth. Return egg yolk mixture to remaining mixture in medium bowl and microwave 1-1/2 to 2-1/2 more minutes, stirring with whisk after each minute, until the mixture coats the back of a spoon and reaches 160 degrees F. Stir in butter, salt, and lemon juice with wire whisk.

Transfer 1/2 cup of the cooked lemon filling to a small microwave-safe bowl with the white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted, stirring until smooth.

Place cream cheese in medium bowl and add vanilla chip-lemon filling mixture; beat well until smooth. Spread over cooled crust. Spoon remaining lemon mixture over the cream cheese layer and spread evenly. Refrigerate 4 hours to set. Top with raspberries, then slice to serve.