Mixed Berry Cream Cheese Pies



This is one of those successful concoctions that came about whilst trying not to waste ingredients.  I had extra pie dough and cream cheese that needed to be used and a bowl of fresh mixed berries.  These three things were a great combo!  These little pies were delicious!

Mixed Berry Cream Cheese Pies

  • Servings: 4-6 mini pies
  • Difficulty: easy
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  • Mixed berries ( I used blue berries, black berries, and raspberries)
  • 4 oz Cream Cheese
  • 1 sheet of Pie Dough


  • Select a circle cookie cutter of your preferred size.  Cut dough into circles.
  • Place 1oz of cream cheese in each circle and about 3-5 berries.
  • Close circle and fold edges up to prevent leaking.
  • Bake at 375*F for 6-8 minutes until light golden brown on top.




Cream Cheese Taco Bread

This zesty bread is a Tex Mex delight!  I’ve mentioned before that stuffed breads are one of my favorite things to experiment with in the kitchen.  Today I will be sharing my recipe for Cream Cheese Taco Bread!  Great for parties! 🙂

I always recommend using frozen bread dough to make stuffed bread treats.  Canned breads in the refrigerated section just don’t hold up as good and certainly don’t taste as good.  Try it out!!  I use it for piggies in a blanket and many other treats!

Cream Cheese Taco Bread

Cream Cheese Taco Bread

  • Servings: 15-20
  • Difficulty: easy
  • Print



  • 1 lb of ground beef
  • 3 frozen bread dough loafs, thawed
  • 1 packet of taco seasoning
  • 3 teaspoons of Tabasco sauce
  • 1, 2.25 oz can of chopped black olives
  • 1/2 tsp red pepper flakes
  • 12 oz of cream cheese, softened (1 1/2 sticks of it)
  • 1/2 diced yellow onion
  • 1 can of Rotel, drained
  • Grated cheddar

Directions: *Note: The dough takes 4-6 hours to thaw.

Preheat the oven to 350°F

Brown the meat with the taco seasoning, onions, Rotel, Tabasco sauce, olives, and pepper flakes.

Once the meat is fully cooked, add in the cream cheese and stir until melted and combined.

Prepare 2 baking sheets with parchment paper.

Gently stretch dough out by slowly working it out with your fingers.  You want to double the area it covers on the pan.

On the outstretch dough sections, sprinkle an even layer of grated cheddar.

Spoon in the meat filling on top of the cheese layer, making sure not to touch the edges of the dough.  Moisture on the edges makes it difficult to seal the bread.

Bring the edges of the bread together and close to seal all of the ingredients.  Make sure the seam is sealed perfectly by pinching the dough together.  You can lay the bread in any shape you want, seam side down.  Sometimes I make a ring shape so that I can put a dip bowl in the center.

On the top of the prepared dough sprinkle red pepper flakes and cheddar.

Slide the stuffed dough in the oven and bake for 10-15 minutes until the outside is golden and the cheddar on top is bubbling.

All photos are property of Katy from http://www.redbirdrecipes.com


Butterfinger Cream Cheese Pie


I’ve seen this recipe floating around a couple of different places and finally decided to try it!  If you like cream cheese and Butterfingers you will enjoy this pie!  It only has 4 ingredients!  I think next time I make it, I’ll add 2 tbsp of chocolate syrup to the filling!



-1 graham cracker pie crust (you can use either chocolate or original)

-8 oz package of cream cheese, softened

-8 oz tub of Cool Whip

-16 mini Butterfingers, crushed


Use a hand mixer to beat the softened cream cheese until it is smooth.

Fold in the tub of cool whip until fully combined.

Fold in 1 cup of the crushed Butterfingers.

Scoop filling into the pie crust and smooth out.

Top the pie with the remaining crushed Butterfingers.

Refrigerate for 2 hours before serving.  This pie can also be frozen!

Creamy Roasted Red Pepper Potato Casserole

IMG_1116Do I have any potato lovers out there?  As we say down in the south, “bless your heart” if you are not a lover of the potato.

Creamy Roasted Red Pepper Potatoes

Today I want to share one of my new recipes with y’all that is sure to send your taste buds into a tizzy!  Potatoes are one of the finest comfort foods in my opinion.  There are so many varieties and so many different ways to cook and flavor them!  Potatoes are one of those blank canvas foods.  Anyways, with this recipe I chose to paint my potato canvas with cream cheese, roasted red peppers, Parmesan cheese, and butter.  The molten cream cheese mixed with the Parmesan dance with the roasted red peppers in a delicious waltz of flavor!  I highly recommend this dish for family gatherings and holiday dinners!  It is a nice change from the cheddar and bacon flavored casseroles out there.  Try it out!


-5-6 red potatoes, partially peeled, thinly sliced

-dash of black pepper

-1 clove of garlic, minced

-2 tbsp butterRoastedRedPeppers

-3 tbsp of jarred roasted red pepper strips

-3 tbsp fresh scallions, chopped

-8 oz package of Cream Cheese

-1/2 cup milk

-1/2 cup Parmesan, grated


-1/4 cup Parmesan, grated

-1 tbsp fresh scallions, chopped



Preheat the oven to 375°.IMG_1104

Grease a square casserole dish.

Roughly peel the potatoes leaving some of the skin intact.  Carefully slice potatoes into thin 1/8 inch slices.  Sprinkle a dash of back pepper on the potatoes and set aside.

In a skillet, melt the butter with the garlic on medium heat.

Cut the cream cheese into 4 quarters.

After the butter has melted, add the cream cheese and milk.  Carefully stir and combine the mixture together until it is a creamy mixture.  Extra milk can be added if it is too thick.IMG_1111

Stir in the Parmesan, scallions, and red peppers.

Add the potatoes and stir until they are evenly coated with the cream cheese mixture.

Pour the potato mixture immediately into the greased casserole dish.

Top with the Parmesan and scallions.IMG_1112

Bake in the oven uncovered for 30 minutes, then cover with foil and continue cooking for another 15 minutes.  Total cook time is between 45-55 minutes.




Here I served the casserole alongside a Grilled Lemon Pepper Salmon Filet.

Pepper Jack Party Pinwheels

Pepper Jack Pinwheels yum!

Who loves party food?  I do, I do!  These are always a hit at parties and they disappear very fast!

My Nana taught me how to make these crowd pleasing pinwheels when I was a little girl.  I remember being grossed out at first by the cream cheese, but my Nana reassured me that it would taste good once we finished adding the other ingredients.

This recipe is really straight forward and easy.  I highly recommend this if you are looking to bring something different to a party.  Pinwheels are such a classic party food that it often gets forgotten among the piles and piles of pinterest dip recipes and canned dough recipes.  Which I still enjoy both of those things, but sometimes I just want to bring something completely different then everyone else.  These are refreshing at parties that only seem to have greasy or insanely sugary options.

I’ve made several different variations of this snack by changing the filling to veggies like, roasted red peppers, black olives and even cucumber.  In the end this recipe I’m sharing today seems to be everyone’s favorite combination of flavors, which is fine by me because it’s the easiest of all the things I’ve tried!


-Tortillas, 1 package (Burrito size)

– 8 oz Cream Cheese, reduced fat

– 2 cups of Pepper Jack Cheese, grated

-9 slices of smoked deli ham, thinly sliced, from the deli

-9 slices of peppered turkey, thinly sliced, from the deli

-Chili powder

-Salsa, for dipping


Spread each tortilla with cream cheese so that every inch is covered.

Sprinkle chili powder all over the cream cheese layer.  Not too much but not too little.

Lay a piece of both turkey and ham on top of the cream cheese layer so that it covers most of the tortilla.  Let the two meats overlap where possible to get both flavors together.

Add a decent layer of grated pepper jack on top of the meat, covering completely.

Grab one edge of the tortilla and carefully roll the tortilla up into a tight wrap.  Press down the ingredients with your finger tips as you roll it up.

Wrap each tortilla tightly in foil and place in the freezer for 15 minutes.  This will allow the wraps to firm up.

Slice up into 1/2 inch thick pinwheels.

Plate and serve on a platter with a dish of salsa!

Pepper Jack Pinwheels

Jalapeno Stuffed Grilled Chicken with Mushroom Poblano Cream Sauce


Fresh peppers are one of my favorite ingredients to use in my dishes.  Both sweet and spicy peppers can always be found in my fridge and freezer at all times.  I would call myself a pepper hoarder but I ultimately always end up using all of the peppers that I buy.  I never throw away unused peppers, I always bag them and toss them into the freezer.  When red bell peppers are on sale it’s like a mini Black Friday shopping experience.  I rush over to the crate and fill up a whole bag up as if someone is trying to beat me to the precious red bell pepper stash, though no one clearly ever is.  Anyways you get it, I love peppers.

Today I would like to share a recipe that I concocted last night that uses two of my favorite peppers: the Poblano pepper and the Jalapeno pepper.  It’s a sexy, spicy dish.  In all honesty I was not sure how this dish would turn out, but it was worth the risk of wasting beautiful peppers.  This dish turned out to be a restaurant quality delight.  I don’t mean Tex Mex restaurant quality where you just pour cheese and Rotel on top of stuff.  Don’t get me wrong I do love me some Rotel recipes but sometimes I want something that doesn’t involve cream of this or can of that.  Sometimes I just want fresh!  This sauce here ladies and gents is fresh!  The Poblano sauce is absolutely amazing and it’s incredibly easy, trust me!  It’s a sauce technique my mother taught me.  You just saute your produce, stir in heavy cream, then add a soft cheese, then BAM!  You have a sauce!  The sauce is so good I am already dreaming up what I can put it on next!  Perhaps I’ll try it on a burger, burrito, or even fish!

This dish is creamy, smoky, spicy, sweet, and addicting!


Chicken Ingredients:

– 3-4 chicken breasts

– 2 jalapenos (halved)

– 8oz package of cream cheese

Poblano Sauce Ingredients:

-2 tbsp olive oil

-4 tbsp butter

-2 sliced mushrooms

-1/4 cup diced yellow onion

-2 Poblano peppers roughly chopped into large pieces (about the size of a quarter)

-1/2 jalapeno (diced)

– heavy whipping cream

– 1/2 cup grated pepper jack cheese

– 1/4 tsp of cilantro (dried or fresh)

Marinade Ingredients:

-1/4 tsp chili powder

-1/4 tsp black pepper

-1/4 tsp garlic powder

-1/4 tsp salt

-1 tbsp olive oil


Chicken Directions 

Marinate the chicken breasts over night or for 8 hours in a Ziploc bag using the marinade ingredients.

Tenderize the chicken on both sides but do not completely flatten.

Using a small sharp knife, carefully slice each chicken breast open starting on the bottom edge.  Be careful not to cut all the way to the other edge.  When you are finished your should have a pocket structure.

Slice a generous 1 oz of cream cheese for each breast.  Place the cream cheese onto half of a jalapeno then stuff into chicken pocket cream cheese side down.  Bring the sides of the chicken back together to close the chicken pocket.  Repeat for each breast.

Grill on the top rack of your grill so that the chicken won’t burn about 350* F.  (I grilled mine over direct heat for achickongrillbout 5 minutes on each side to get nice brown crispy grill marks then I moved it to the top rack and finished cooking them on foil coated in olive oil.)  Cooking time will vary according to the weight of your chicken and temperature of your grill.

Poblano Sauce Directions

In a large skillet with a lid, saute the onions, cilantro, mushrooms, jalapenos, and Poblano peppers on medium heat until falling apart and extremely soft.  Don’t worry if you burn the edges of the peppers a little it will still taste amazing.

Once your peppers are falling apart, stir in 1/4 cup heavy whipping cream and 1/2 cup pepper jack cheese.  Stir until cheese is melted.  Check the consistency of the sauce, if it is not creamy enough add a little more cheese  If it is not runny enough then just add more heavy whipping cream.  This part of the recipe really is personal preference.

Serve immediately on top or beneath the grilled chicken.  Enjoy!

Poblano Pepper Jack Cream Sauce

Armadillo Bread- Cream Cheese and Sausage Stuffed Bread

Armadillo Bread 4

Testing out different fillings for stuffed bread is one of my favorite things to do in the kitchen.  Armadillo Bread was my most recent success.  It is unbelievably creamy and highly addicting.  This bread will definitely be a regular for game day celebrations!

Armadillo Bread with Cream Cheese and Sausage

  • Servings: 10-20
  • Difficulty: easy
  • Print


-3 Loaves of Frozen Bread Dough, thawed according to package directions

-1 lb ground Breakfast Sausage (I use the Hot kind)

-1 can of Rotel

-2 packages of Cream Cheese

– 1/2 package of Sliced Pepperoni

-1/3 cup Shredded Cheddar (for Garnish)

-Italian Seasoning (for Garnish)


  • Thaw the bread dough using the instructions on the package.
  • Preheat the oven to 400 degrees F
  • Brown the breakfast sausage and let cool/strain on a plate of paper towels
  • In a glass bowl mix the cream cheese, sausage, and can of Rotel and heat in the microwave until melted, stirring every other minute.  This part of the recipe is actually a popular dip!
  • Set cream cheese filling aside to cool.
  • Line a cookie sheet with parchment paper and carefully stretch out one loaf of bread dough.  Work the dough slowly, if you start pulling aggressively it will rip.  Gravity is your friend when stretching out dough.  Once the dough is stretched to double the size, spoon in 1/3 of the cream cheese filling.  Then lay pepperoni on top of the cream cheese layer.  (1 layer of pepperoni is good, too many causes grease to leak out)
  • Pick up the two edges of the dough and bring together to seal in the filling.  Pinch the seam to make sure there are no holes.  Position loaf seam side up on cookie sheet to make room for the second one.  Seam side up helps to prevent the stuffing from spilling out if seams aren’t fully closed.  Sprinkle some of the cheddar and Italian seasonings on top for a beautiful garnish.
  • Repeat with the other 2 loaves.  Two loaves generally fit on one cookie sheet.
  • Bake for 10-15 minutes or until golden and bubbly on top.  I recommend for your first time, baking just one loaf to start in order to figure out your oven cook time.

*Be careful when consuming, filling is molten hot when fresh out of the oven.

All photos are property of Katy from http://www.redbirdrecipes.com

Armadillo Bread1

Cream cheese and sausage filling oh my!

Armadillo Bread 3

Right before it goes into the oven!