Serves: 8 turnovers
Prep time: 20

Cook time: 20 mins
Total time: 40 mins
These quick and easy turnovers are made with puff pastry and stuffed with strawberries and cream cheese. These Strawberry Cream Cheese Turnovers make a perfect breakfast or dessert!
For the turnovers:
1 (17.3 ounce) package puff pastry, thawed according to packing directions (2 sheets)
1 and ½ cups chopped strawberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
4 ounces cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
1 egg white, lightly beaten
For the glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
To make the turnovers:
Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.
Unroll both pieces of the thawed puff pastry and cut each one into four squares (you will have 8 square pieces total). Set aside.
In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside.
In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.
Evenly distribute the strawberry mixture and cream cheese mixture between each piece of puff pastry, making sure to spoon the mixture closer towards one corner.
Gently fold the other corner over, making sure to keep the mixture inside, and then crimp with a fork to seal. Brush each turnover with the egg step


Mixed Berry Cream Cheese Crepes
Filled with a tangy lemon cream cheese and topped with an unbelievable triple-berry sauce, these stunning crepes are a dream for any spring brunch!
Prep Time  40 minutes
Cook Time  10 minutes
Total Time 50 minutes
Servings   10 -12 crepes
3/4 cup milk
1/2 cup water
1 tablespoon coconut sugar or brown sugar
2 teaspoons vanilla extract
2 large eggs
1 cup white whole wheat flour
1 cup fresh or frozen raspberries
1 cup fresh or frozen blueberries
1 cup fresh or frozen sliced strawberries
1/2 cup sugar
1/2 cup water
1/4 teaspoon ground cinnamon
4 oz cream cheese softened
2 tablespoons sugar
2 tablespoons lemon juice
  • .Prepare the crepes: Place all crepe ingredients in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
  • .While the crepe batter chills, prepare the berry sauce: Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened. Remove from heat and set step
Recipe Notes
Crepes are best if served immediately after making.

Impossible Coconut Custard Pie Recipe

You need:

  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 1/2 cups water
  • 1/3 cup biscuit baking mix
  • 3 eggs
  • 1/4 cup butter, softened
  • 1 1/2 tsp. vanilla extract
  • 1 cup flaked coconut (more if desired)

Preheat oven to 350 degrees.

  • In blender container, combine all ingredients except coconut.
  • Blend on high speed 3 minutes.
  • Pour into greased 10-inch pie plate; let stand 5 minutes.
  • Sprinkle with coconut.
  • Carefully place in oven; bake 35 to 40 minutes or until knife inserted near edge comes out clean.
  • Cool slightly; serve warm or cooled. Refrigerate leftovers.

Recipe Note:

Some readers do not have Bisquick Baking Mix available where they live. I have not tried it myself, but searched and found a baking mix substitute that I am sharing if you want to give it a try. Please drop me a note or send a comment if you try it and how it worked out.

Bisquick Substitute:

Yield: 1 cup
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon shortening
  • Mix dry ingredients together together in a small bowl. Cut in shortening using a pastry blender.

Lemon Blueberry Trifle


  • 1 block (8 oz) cream cheese, softened
  • 2 boxes (3.4 oz each) instant lemon pudding mix
  • 3 cups milk
  • 1 tub (8 oz) whipped topping, thawed
  • Angel food cake (2 loaves or 1 tube cake), cut into 1-inch pieces
  • 2 pints (3-4 cups) fresh blueberries
  • Sliced lemon, for garnish (optional)


  • Beat the cream cheese, pudding mix and milk until smooth. Fold in 2 cups of the whipped topping.
  • In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
  • Cover and chill until ready to serve.

Creamy Layered Lemon Squares

Creamy Layered Lemon Squares
Prep Time
30 mins
Combine sweet berry and bright citrus tastes with our Creamy Layered Lemon Squares. Lemon gelatin and strawberries meet in these layered lemon squares.
Servings: 20
  • 2 cups graham cracker crumbs
  • 1/2 cup sugar, divided
  • 1/2 cup butter or margarine, melted
  • 1-1/2 (8 oz. each) pkg.PHILADELPHIA Cream Cheese (12 oz.), softened
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 3 cups sliced fresh strawberries, divided
  • 1-1/2 cups boiling water
  • 1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
  • 2 cups ice cubes
  1. Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
  2. Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
  3. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
  4. Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

Blueberry Cheesecake Crumb Cake


Crumb Cake:

  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Blueberry Cheesecake Filling:

  • 8 oz. mascarpone
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries


  • ½ cup powdered sugar
  • 2-3  teaspoons milk


  • Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  • In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  • Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  • Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
  • Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
  • To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo step