- 4 cloves garlic, peeled
- 11/2 C fresh basil leaves
- 1 tsp fresh lemon juice
- 1/4 C pine nuts
- 2 T extra virgin olive oil
- 2 2/3 C softened cream cheese
- 1/4 C freshly grated Parmesan cheese
- 1 1/3 C sun-dried tomatoes, packed in oil, drained
- 1/3 C tomato paste
- 3/4 C butter
- salt and pepper to taste
- Chop the garlic in a food processor.
- Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended.
- Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth.
- Transfer the mixture to a medium bowl.
- Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese.
- Blend until smooth.
- Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with slat and pepper.
- Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish.
- Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture.
- Cover and chill in the refrigerator 8 hours, or over night.
- Carefully invert dish onto platter and remove plastic to serve.
Serve with crackers
- Package of Ritz Crackers
- Parmesan Cheese
- Mozzarella Cheese
- Spread out Ritz Crackers on a platter to your liking.
- Sprinkle Parmesan Cheese, Mozzarella Cheese and basil on top of crackers.
- Microwave or bake until melted.
Bernie refers to these as “no drops”. Don’t ask me why but either way they are still a fast and enjoyable treat
- 2 C. sugar
- 4 T. cocoa
- 1/2 C. butter
- 1/2 C. milk
- 4 T + peanut butter
- 3 C. quick oats (or regular)
- 1 t. vanilla
- In a small bowl combine the sugar and cocoa
- Melt butter in a medium saucepan
- Add sugar mixture and milk
- Boil 3 minutes (NO LONGER)
- Remove from heat and add peanut butter, vanilla and oats
- Drop by spoonfuls onto wax paper
Bernie first made this and it’s one of the rare cheesecakes I’ll eat. Probably cuz there’s chocolate involved!
- 2 (8 oz) packages cream cheese, softened
- 1/2 C. sugar
- 1/4 C. light cream or half and half
- 1 t. vanilla
- 2 eggs
- 2 T. unsweetened (baking) cocoa
- 1 Oreo pie crust
- 1 (10 oz) package frozen raspberries, thawed, pureed and strained
- In a small bowl, blend cream cheese, sugar, cream and vanilla until smooth
- Beat in eggs 1 at a time
- Remove 1 cup batter and combine with cocoa. Spoon half of chocolate batter over pie crust
- Evenly pour white batter over chocolate batter
- Top with spoonfuls of remaining chocolate batter
- Cut through batter with knife to create marbled effect
- Bake at 325 for 35-40 minutes or until set
- Cool completely on wire rack
- Chill at least 4 hours
- Serve with raspberry sauce
Given by Kristi Norton
- 1 cabbage chopped
- couple green onions, chopped
- 2 pkg chicken top romaine
- 2 T soy sauce
- 1 C vegetable oil
- 2 T sugar
- 2 T apple cider vinegar
- 2-3 chicken breast, cooked and chopped
- Add dry season packet along w/soy sauce, sugar, and vinegar; mix well
- Mix all dry ingredients together.
- Don’t cook the top romaine just break it into pieces
gathering ground for our families