Thursday, September 21, 2017

Easy Delicious Queso Dip


2 Cups shredded cheese of your choice. (Cheddar, Monterey Jack, Pepper Jack or a mixed blend.)

1 8oz Cream cheese package

1/2 Cup of Milk or Half and Half

1/4 tsp sea salt

1/4 tsp Cayenne Pepper

1 tsp Paprika

1 1/2 tsp Chili Powder

1 tsp Cumin


1. In a medium sauce pan melt cream cheese over low-medium heat, stirring frequently.

2. Once cream cheese is mostly liquid add milk or half and half and stir till smooth.

3. Add the sea salt, cayenne, paprika, chili powder and cumin and stir to incorporate.

4. Add the 2 cups of shredded cheese and stir well till melted. Add additional milk or half and half to thin the queso if desired. Serve hot and enjoy!

Saturday, February 25, 2017

Crustless Chevre Cheesecake


16 oz soft goat cheese, at room temp

3 large organic eggs, at room temp

3/4 cup of coconut sugar

2 tsp lemon zest, grated

1/2 large lemon, juiced


1. Preheat oven to 350 F.

2. In a large mixing bowl add eggs and coconut sugar and beat with a hand mixer on medium speed until sugar is completely dissolved and the mixture is slightly foamy.

3. Add lemon zest and juice and mix at medium speed for one minute. Now drop the goat cheese into the bowl by the tablespoonful, beating well after each addition. Scrape down the sides and beat on medium speed until the batter is smooth and fluffy.

4. Grease a 9" springform pan with Butter or Coconut oil very well and pour in the prepared mixture. Bake for 20-30 minutes, or until the top begins to turn golden brown and a thin knife or toothpick inserted in the center comes out clean.

5. Place the cheesecake on a cooling rack and cool completely. Remove the outer ring from the springform pan and refrigerate until cold before slicing and serving.

                                           Goes great with come Coconut Milk Ice Cream!