Here are the recipes for the stroganoff and cake. As you can see, both do not require many ingredients and were really yummy! FYI - my crappy pictures do not do either of these dishes justice.
1 (10.75 ounce) can condensed mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on low setting for 8 hours or on high setting for about 5 hours. Stir in cream cheese just before serving.
Cherry Pineapple Dump CakeIngredients
1 can (16 ounce) crushed pineapple
1 can (30 ounce) cherry pie filling
1 package yellow cake mix
1 cup butter
Optional: 1/2 to 2/3 cup chopped nuts
Grease a 9 x 13 inch pan. Dump in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix evenly over the fruit. Add nuts, then slice butter and lay all over the top. Do not mix. Bake in a 325 degree oven for 50 - 55 minutes.
Both of these dishes were really good! The cake would go great with coffee, as the sugars in it make a nice crunchy crust that would melt in your mouth with a hot cup of joe. We had the stroganoff over noodles and Jamie and I both thought that adding a little Marsala and extra mushrooms to the recipe would really make this even more mouth-watering.