This Wife Cooks

{Image Credit: Laura @ RealMomKitchen } 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1 cup (8 ounces) sour cream 2 teaspoons vanilla extract 1 carton (8 ounces) frozen whipped topping, thawed 1 chocolate crumb crust (8 inches) 1/4 cup baking cocoa 1 tablespoon confectioners’ sugar 1 can (21 ounces) cherry pie filling In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust. Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours. Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers. Yield: 6-8 servings.

Ingredients: 4-5 cups diced potatoes, peeled or scrubbed 3-4 cups baby carrots, cut in half 4 boneless skinless chicken breasts 1/2-1 teaspoon garlic salt, or to taste black pepper to taste 1-2 tablespoons dry onion flakes (or 1/2 cup minced fresh onion) 2 cans (10.75 oz ea) cond. cream chicken soup 1 1/2 cups frozen peas Chicken broth, optional English muffins, baking powder biscuits, or refrigerator biscuits* Shredded cheese Directions: Fill slow cooker 2/3 full of vegetables by dicing potatoes and place in bottom of cooker. Cut carrots into 1-inch pieces and add to cooker. Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste and onion. Spread with condensed cream of chicken soup. Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender. To check for doneness, insert knife to the bottom of cooker, piercing vegetables. Cut chicken into shreds or pieces using two knives in a scissor action. Stir in fro...