Cherry Cheese Crepes


For Christmas morning breakfast, I wanted to cook something festive and a bit more fancy than what I normally do.  I chose to make crepes and I had some cherry pie filling in the pantry which was begging to be used.  I also found some cream cheese in the fridge and decided to use that.  I absolutely love cherry cheese coffee cake and decided to give it  a whirl...How hard could it be?

Well, they turned out wonderful.  My children were a bit hesitant at first, but then after one bite they loved it.  I was asked when I would make them again.  I wonder how blueberry would taste?

Cherry Cheese Crepes


  • 1-1/4 cups milk
  • 3 eggs
  • 2 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 tsp. vanilla extract
  • 1 can (21 ounces) cherry pie filling
  • 1/4 teaspoon almond extract


  • In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
  • For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside.  Heat pie filling in microwave for 45 seconds add almond extract and set aside.
  • Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.  Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months.
  • Place filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. 



Wishing you a Merry Christmas...Thank you to all who read this little blog.  I am planning for the next year.  I hope everyone has a great 2012.

Here are a few of my favorite things:


Ella friendly Christmas treats
Christmas Trees


Here is to a wonderful holiday weekend

Scroll to TopScroll to Top


Pecan Pie Surpise Bars

This is a wonderful recipe to use for Christmas Dessert.  I am giving these to my neighbors this year on my annual  cookie tray.  I was a bit afraid these failed because when I put the filling onto the crust, the crust ate up the filling.  I am not sure if this was supposed to happen, but will definitely make these again to try and find out. 

Pecan Pie Surprise Bars
18 1/2 oz yellow or butter cake mix (I used a caramel cake mix I had available)
2/3 c butter or margarine, softened
4 eggs
1/2 c brown sugar
1 1/2 c corn syrup
1 tsp vanilla
1 c pecans

Reserve 2/3 cup dry cake mix. Combine remaining cake mix with butter and 1 egg. Mix until crumbly. Press crumb mixture into a greased 13×9 pan. Bake 350° — 15 to 20 min. (golden brown).
Combine other 2/3 dry cake mix with 3 eggs, brown sugar, syrup, & vanilla. Beat (mixer) one to two min.
Pour over partially baked crust.
Sprinkle with pecans.
Return to oven 30-35 min (filling gets set)
Cool – cut into bars.

Crab Rangoon Dip

Christmas time to me means great finger foods.  I was at a Christmas party over the weekend and this scrumptious dip was served by my cousin.  It was to die for.  I had never had this before and the best part was that it was warm and gooey.  I will definitely be making it this year for my Christmas Eve appetizer feast. 

For those who don't know, my husband works every Christmas Eve until around 6 or 7 pm.  This makes it difficult for us to have dinner.  So, I make an appetizer feast and we eat  at all different times.  Then after everyone has eaten, we go to church and drive around and look at Christmas lights.  A great way to celebrate our Christmas. 



In small bowl, combine cream cheese, crab and garlic. Add swiss cheese; stir until well blended. Spread cream cheese mixture over bottom of 1 quart baking dish. Spoon sweet and sour sauce over cream cheese mixture.

 Bake at 350 degrees until outside edges are bubbly and dip is heated through about 15-20 mins.. Remove and sprinkle with thinly sliced green onions. Serve warm with crispy wonton chips.

Crispy Wonton Chips:.

Preheat oven to 375 degrees. Cut wonton wrappers in half diagonally. Arrange half of wontons in single layer on large pizza pan or stone. Spray with oil using kitchen spritzer. Bake 8-10 minutes or until golden brown and crisp. Remove chips from pan. Cool completely


Almond Spritz Cookies--A great tradition


  • 1/2 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup shortening
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon almond extract


In a large mixing bowl with electric mixer, cream butter, shortening, and sugar until fluffy. Add egg; beat well. Add almond extract. Combine dry ingredients in a separate bowl, then add to creamed mixture gradually. Press cookies 1 inch apart on an ungreased cookie sheet. Bake at 350° for about 7 to 8 minutes. Cool butter cookies on a wire rack. Makes about 5 dozen almond spritz cookies.


Chicken Cacciatore--Crockpot

I am super busy this time of the year and I look for wonderful recipes that will fill me up and are low in fat.  With the holiday eating season in full swing, I try to cook something nutritious for dinner.  I love this recipe because it cooks all day while I am at work.
Chicken Cacciatore
(adapted from Rival Crockpot Cookbook)
  • 3 lbs skinless chicken thighs (bone-in; if using boneless, 8 or 9 thighs)
  • 1 cup chopped onion
  • 1 medium green bell pepper, chopped
  • 8 oz brown crimini or portobello mushrooms, roughly chopped
  • 4 cloves garlic
  • 1 teaspoon olive oil
  • 1 can chopped tomatoes (about 14 oz)
  • 2/3 cup dry wine (white or red)
  • 1 Tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
  • Salt and pepper
  • 1/3 cup tomato paste
  • 1 inch of Parmesan cheese rind (optional)
1. Season chicken with salt and pepper. Put in crock pot set to low, and cover. Alternatively, you can brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.
2. Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.


Peanut Butter Blossom Cookies

These are the wonderful little cookies my mom would make every year and then I would know it was Christmas.  I can't wait to make these this weekend.  I am very excited!!  We are supposed to get some snow and I can't wait to bake.

Peanut Butter Blossom Cookies

  • 1 cup shortening
  • 1 cup peanut butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup white sugar for decoration
  • 2 (9 ounce) bags milk chocolate candy kisses, unwrapped
Today's cookie recipe has been in my family since I was very little.  My mom has made these cookies each and every Christmas since I can remember.  This cookie is that one cookie that makes me think Christmas.


  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
  3. Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.