Heavenly Food with Diana

I got this recipe from Semi-Homemade with Sandra Lee years ago. Modified it a little bit to my taste. Hope you like it. You will need for the Crust: 2 cups of graham cracker crumbs 1/4 cup of sugar 6 Tbs. of melted butter Filling: 4 pkgs. (8oz. each) cream cheese, softened 3/4 cup of sugar\ 2 Tbs. of all-purpose flour 4 eggs 3 Tbs. of milk 1 cup of sour cream 2 pkgs. (4-serving size each) Lemon Flavored instant pudding mix Topping: 1 cup of heavy cream 1/4 cup of powdered sugar Lemon Zest (optional), this should be zested with a lemon zest peeler and not a grater Preheat the oven to 325 degrees Fahrenheit. In a medium bowl, mix the graham cracker crumbs, sugar and the butter. Press the mixture firmly onto the bottom and half way up the sides of a 9 inch spring form pan. Refrigerate for 15 minutes. Beat the cream cheese and the sugar until light and fluffy. Add the flour and the eggs one at a time, making sure to mix well after each addition of egg. Add the milk and

I watched the Paula Deen show the other day and she had a guest on the show by the name of Rodney Henry. He made a chicken pot pie with roasted veggies and it immediately got my brain working on how I could make that recipe my own. So here it is! Hope you like it! You will need: Roasted Veggies 3 carrots, sliced 5 white baby potatoes, sliced with the skin on 1 vidalia onion, chopped into 1/2 inch pieces green beans, chopped into 1 inch pieces 1/4 cup of extra virgin olive oil Salt and pepper to taste Preheat the oven to 375 degrees Fahrenheit. In a large bowl add the sliced carrots, potatoes, green beans, chopped onion, olive oil, salt and pepper. Pour onto a baking sheet and roast for about 30-35 minutes or until the vegetables are tender and slightly caramelized. Filling: 1 pkg. of Pillsbury Pie crust Roasted Veggies 2 cups of chicken (breast or dark), chopped 6 Tbs. of butter 2 Tbs. of extra virgin olive oil 1/2 cup of all-purpose flour 1 1/2 cups of whole milk