Cherry Cheesecake

This is my favorite cheesecake recipe because it is relatively simple and doesn’t have a lot of steps. It is very festive for the holidays and everybody loves cheesecake! This recipe is from my dear friend, Sandi Roman, she is such a great cook! She brought this to our home for Christmas Eve dinner many, many years ago when our kids were small and we didn’t know many people in town. I was so impressed and I said,” I have to have this recipe!”Well, I have been making it every year since then! So as I was doing the foodie shoot, I used my daughter’s brand new camera and now I don’t know how to download pics from her camera and she has a cold, so I don’t want to bug her….so anyway, these are the pics from my camera when I was mixing the ingredients in the Kitchen Aid. You can see how high the cake rises. It feels like it weighs 10 pounds when you are all done baking and adding the cherries for the topping.

If you have a Kitchen Aid, it makes this recipe so easy, if not I always used a hand blender, keep beating until the ingredients are smooth.
Pour cream cheese batter into pan.
I was so excited how high the cake rose, I took the pic in the oven, I know I am a spaz! But it really is the little things in life, but this is huge!! LOL!
Beautiful!! It does fall when it cools and when your kids slam the door! I still hear my Mom’s voice—don’t slam the door and don’t walk like an elephant!
When cake cools completely, add cherry topping.
Spray the pan before pressing crumbs on the bottom, I didn’t so some cake stuck even though it’s non- stick.
Hubs and I actually split this piece in half because he said it was too big! Ha-big baby-I could have eaten it by myself hands down!
Recipe from the kitchen of Sandi Roman

1½ cups Graham Cracker Crumbs ( 10 graham crackers, 1 full cracker sheet)
4 Tablespoons butter ( melted)
(3)- 8 ounce packages Cream Cheese
(1)- 14 ounces Sweetened Condensed Milk
4 eggs
(1)- 8 ounces Sour Cream
1 Tablespoon Vanilla Extract
1 can cherry pie filling

Preheat oven to 350 degrees F

Spray your pan with PAM. Combine crumbs and butter, then press down on the bottom of a 9″ spring form pan.

In a Kitchen Aid, beat cream cheese until fluffy, add condensed milk, eggs, sour cream and vanilla. Mix until batter is nice and smooth. Pour into prepared spring form pan. Bake for 50 minutes. Let cool completely, add cherries on top.

Serves 12-14 depending on how big the slices are!

Abundanza! I have linked up this yummy recipe to these fabulous blogs! Button


Six Sister's Stuff


Around My Family Table



Six Sister's Stuff

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Blueberry Smoothie

Smoothies are VERY popular in our home. Today we are making a Blueberry Smoothie.
If you have a blender, smoothies are very quick and easy to make. My kids love having a smoothie before school and for an after school snack. Use what ever berries are in season or which are frozen. The combinations are endless.
1 cup yogurt ( we like Stonyfield non- fat Vanilla)

1 banana
1/2 cup orange juice
1 cup blueberries ( fresh or frozen)


Place all of the ingredients in a blender and blend on high speed until smooth. Serve right away.

Serves 2

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Chicken Pot Pie Fancy!

This is the Chicken Pot Pie that Susan and I made for my pie party. Neither one of us had ever made a chicken pot pie before, we have probably combined eaten thousands of them and love them, but make one, never. We know what we like in a chicken pot pie : Chicken, Mushrooms, onions, peas. But you can add carrots, garlic, potatoes, anything that makes your heart sing! We made a large pie, since we were inviting 15 women to the party and I wanted to make a savory pie just in case everyone was hungry for an early supper. There were so many oohs and aaahs and there was a tiny little sliver of a pie left for hubs supper. What a hit! The great thing is you can use turkey, beef, pork, goose, venison, moose, any meat that you have on hand for this recipe. I also wanted to try something pretty and tasty, drop biscuits, so that you could see what the pie looks like inside, great idea, beautiful presentation. Also you can do any crust or use puff pastry, as individual servings, it makes quite a statement when serving!
Diced Chicken and Portabella mushrooms.
Saute onions and carrots in EVOO.
Cut shortening with flour.
Making gravy, melt butter, add flour.
Add chicken broth and heavy cream.
Of course, we used a small container of heavy cream. MM M.
Shred chicken, add carrots and onion. Place in pie dish.
Add Thyme to gravy.
Pour gravy over chicken mixture.
Place 1 cup of frozen peas in glass measuring cup, heat for 30 seconds- 1 minute until defrosted. pour over chicken and gravy.
Drop biscuits over pie mixture.

Bake pie until biscuits are golden brown and pie is bubbly.

Chicken Pot Pie


  •     6 tbs butter
  •     6 tbs flour
  •     2 cups chicken broth
  •     1 cup heavy cream
  •     4 cups diced, cooked chicken
  •     2 large carrots, diced and cooked
  • 1/2 cup diced Portabella Mushrooms
  •     1 onion chopped
  •     1 cup peas
  • 1/2 teaspoon thyme
  •     Drop Biscuits ( Baking Powder Biscuits)
  •     salt and pepper, to taste


  1.     Preheat oven to 425 degrees F.
  2.     Melt butter in a large saucepan. Add flour gradually and cook for 2 minutes.
  3.     Gradually add chicken broth and milk or cream. Stir until thickened, about 5 minutes.
  4.     Add chicken, carrots and peas to chicken broth mixture. Combine thoroughly.
  5.     Pour mixture into a deep-dish pie plate or casserole. Place drop biscuits over top of chicken mixture.
  6.     Bake pie for 25-30 minutes, until top is crusty and brown.

Drop Biscuits
yield: 16 Biscuits


  •     2 cups flour
  •     ½ teaspoon salt
  •     4 teaspoons baking powder
  •     1 tablespoon sugar
  •     ½ cup vegetable shortening
  •     1 cup milk

  1. Put the flour, salt, baking powder, and sugar in a bowl. 
  2. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal. 
  3. Add the milk all at once and stir just until the dough forms a ball around the fork. 
  4. Using two teaspoons, place a heaping spoonful on the chicken and vegetable mixture, use other spoon to scrape off dough. 
  5. Leave a bit of space between biscuits.  

Recipe adapted from The Fannie Farmer Cookbook.

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