Fresh Berry Cream Tart

• 1 refrigerated pastry from 14.1 oz box of pie crust
• 8 oz cream cheese
• 1/3 c sugar
• 1 T triple sec
• 4 c berries (we used blackberries, blueberries, and raspberries)
• 1/3 c red currant jelly or orange marmalade

Spread pie crust in bottom of pie pan; cook for 9-11 minutes (or until light golden) at 450 degrees.

Combine cream cheese, sugar, and triple sec; spread in pie shell.

Arrange berries over mixture.

Melt jelly or marmalade and glaze over berries.

*Recipe courtesy of Mama B

Cinnamon-Sugar Cheesecake

• 1 can crescent rolls
• 1/2 c sugar
• 1/2 tsp vanilla
• 8 oz cream cheese
• 1/4 c melted butter
• 1/4 c sugar
• 1/2 tsp cinnamon

Line bottom of 8x8 baking dish with half of crescent roll dough.

Mix sugar, cream cheese, and vanilla; spread over crescent rolls.

Top mixture with other half of crescent roll dough; drizzle with melted butter and sprinkle with cinnamon and sugar.

Bake for 30 minutes at 350 degrees.

*Recipe courtesy of Mama B

Mediterranean Dip

• 8 oz onion and chive cream cheese
• 1 tub of hummus (flavor unimportant)
• Crumbled feta cheese
• Chopped tomatoes
• Chopped Kalamata olives (or, if you're broke like we are, black olives)
• Chopped cucumber

Layer 8x8 serving dish with cream cheese, topped with hummus and feta cheese. Arrange chopped vegetables on top.

Serve with Triscuits.

*Recipe courtesy of Mama B

Asparagus Roll-ups

• 1 asparagus bundle
• 8 oz onion and chive cream cheese
• 1 can original crescent rolls

Spread cream cheese in uncooked crescent roll; place one asparagus spear in each piece of dough and wrap to form crescent roll around spear.

Cook roll-up according to package directions.