Karma's Cherry Cheesecake

This is a recipe my family got years and years ago from my childhood piano teacher, Karma Smith.



1 whole prepared Angel Food cake
2 8oz. pkgs. cream cheese, softened
1 cup powder sugar
1 8 oz. tub cool whip
milk
2 cans cherry pie filling

In a 9x13 pan, break angel food cake into bite size pieces. In a separate bowl, mix together cream cheese and powder sugar. Mix in a splash or two of milk. Then add cool whip to cream cheese mixture; mix well. Add a little more milk to make sure mixture is spreadable. Pour over top of cake pieces. Spread evenly. Pour cherry pie filling over top of cream cheese mixture. Spread evenly. Refrigerate for several hours before serving.

Sunday Roast & Gravy

1 roast (whichever cut/size of beef you prefer)
2 cans cream of mushroom
1/2 cup beef broth
1 envelope dry onion soup mix
salt and pepper to taste

Mix together soup, broth, & dry soup mix. Place roast in crockpot. Sprinkle with salt and pepper. Pour soup mixture over roast. Cover and cook for 8-10 hours on low. Remove roast and cut up. Leave gravy in crockpot to keep warm & serve with mashed potatoes.

Crockpot Chicken Cordon Bleu

4-6 thin slices of ham
4-6 slices of mozzarella
4-6 boneless, skinless chicken breasts, flattened to aout 1/4 in. thickness
2 cans cream of chicken soup
1 cup milk
1/2 - 1 cup bread crumbs

Place a slice of ham and a slice of mozzarella on each chicken breast; roll each chicken breast and secure with a tooth pick. Place chicken rolls in a greased crockpot. Mix soup and milk and pour over chicken. Sprinkle bread crumbs over soup mixture. Cover and cook for 6-8 hours on low. Remove toothpicks before eating. Serve with rice or potatoes.

Chicken in the Crockpot

I know...it's not super descriptive...but that's what we've always called it!

4-6 boneless, skinless chicken breasts
4-5 carrots, cut up
4-5 celery ribs, cut up
1 can cream of chicken
1 can cream of celery
1 can water
1 tbsp. poultry seasoning
salt & pepper to taste

Place all ingredients in a crockpot. Cook on low 8 hrs. Before serving, make sure chicken is broken into bit size pieces. Serve over mashed potatoes, or cooked rice.

Chicken Taco Soup

3 cooked and cut up chicken breasts
2 cans chicken broth
2 cans refried beans
1 can black beans
1 can corn
1 can green chiles
1 tbsp. taco seasoning (more if you want it spicier)

Heat all ingredients in pan on the stove or in a crockpot until refried beans dissolve. Serve warm, with sour cream, cheese and corn chips on top.

Chicken with Creamy Italian Sauce

4-6 skinless, boneless chicken breasts
1/4 cup butter
1 (.7 oz) pkg. Italian salad dressing mix
1/2 cup chicken broth
1 can golden mushroom soup
4 oz. chive & onion cream cheese (this usually only comes in an 8 oz. tub, so just scoop out half)
salt & pepper to taste

Place chicken in a prepared 9x13 pan. In a small saucepan, melt butter. Then add dressing mix, chicken broth, and soup; stir. Blend in cream cheese until smooth. Pour mixture over chicken. Bake for 60 minutes at 325 degrees. You can serve chicken and sauce over hot pasta.

Cheesey Shells Florentine

10 oz pkg. frozen chopped spinach, thawed & drained (I didn't use the spinach at all and it was still fine)
1 3/4 cups cottage cheese
1 egg, beaten
1/4 cup grated parmesan cheese + extra for topping (I used the shredded stuff)
1 cup shredded mozzarella cheese, divided
1/3 cup fresh parsely, or a couple shakes of the dried stuff
salt & pepper, to taste
7 oz pkg. small shell macaroni, cooked
1 jar alfredo sauce

Cook pasta, set aside. In a separate bowl, combine spinach (if using), cottage cheese, egg, parmesan, 1/2 cup mozzarella, parsley, salt & pepper. In another bowl, toss the cooked pasta with the jar of alfredo sauce. Arrange half of macaroni mixture to the bottom of a greased 9x13 pan. Layer spinach/cheese mixture over pasta, evenly. Cover cheese mixture with remaining pasta, mozzarella and extra parmesan. Bake at 350 degrees for 35-40 minutes.