Category Archives: Recipes

Sun-Dried Tomatoes

Sun-Dried Tomato and Pesto Cheese Spread


  • 4 cloves garlic, peeled

    Sun-Dried Tomatoes
  • 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

photo by: Lenny Montana

No Bake Cookies

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
oh yea!

Marbled Cheesecake w/Raspberry sauce

Bernie first made this and it’s one of the rare cheesecakes I’ll eat.  Probably cuz there’s chocolate involved!

oh yea!
oh yea!


  • 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