6 boiled potatoes
1 bunch chopped green onions
2 seeded and finely chopped chili peppers (Chile Acres Farms has some of the best heirloom types)
8 oz Barn Goddess Goat Feta or Fromage Blanc
Salt and Pepper to taste
4 cloves of finely chopped garlic
Slice potatoes 1/2 inch thick and gently toss in a bowl with all of the ingredients. Place in a greased casserole dish and bake at 350 degrees until bubbly and brown on top. Garnish with chopped chives. You can add bacon or ham chunks if you prefer. Just don’ t tell Priscilla our pig about it:)
How about something easy and exotic for dinner? This is a real treat and won’t heat up your kitchen much:)
Bob’s Red Mill Gluten Free Buckwheat Flour
milk, goat, soy, rice, or almond
4 oz of Barn Goddess Goat Cheese (Spinach or South Western Delight are our favorites with this)
Mix 1 egg, 1 cup of buckwheat flour, 1/2 tsp baking soda, 1 tsp baking flour, and then slowly add milk until you have a runny pancake batter ( slightly thinner then what you usually make).
In a hot griddle add a tbls. of oil then pour about 1/4 cup of the batter into the oil. Roll the pan to spread the batter thin. When bubbles appear flip the pancake. Cook until browned. Set on a plate and continue until all of the batter is used up.
Spread each pancake with goat cheese and roll up like a crepe. Microwave for 45 sec to one minute to heat the cheese. Serve with a dollop of sour cream. Enjoy!!!
Pumpkin Pie Minus the Cow Juice
Some of us can’t do cow. So here is an alternative for your pumpkin pie recipe for that canned milk!
- One large can of pumpkin pie mix or fresh pumpkin.
- 6oz of Barn Goddess goat cheese (plain chevre)
- 3 All Natural Chile Acres Eggs
- Spices to your liking (at least 1/4 tsp of clove, cinnamon, ginger, all spice)
Blend and pour into your crust. Bake for 45 min. at 350 degrees or until a knife inserted in the middle comes out clean.
Happy Holidays from Bubbles.
What kind of people have our puppies? People that send us pictures, cards, and call us about their dogs! We know where every puppy ends up and we take them back if the owner is unable to care for them. WE even board them if the owner has to leave town. Nothing but the best for our little friends. Of course we breed very, very, very, rarely too.
The litter from last year out of Hajji Baba and Mariah (aka Freckles) has hit their first birthday. Here is a picture of one of the celebrants in their birthday suit and a hat!
Here is our birthday cake recipe for dogs:
1 pound ground meat
1 4oz container of Fromage Blanc Barn Goddess Goat Cheese
2 all natural Chile Acres eggs
1 tsp garlic powder
Mix together and bake in a small round cake pan for an hour then cool.
1 4oz package of Barn Goddess Plain Goat Cheese
3 tablespoons ketchup
Whip together until smooth and spread over cooled cake. Don’t set it on the table until all of the dogs have on their party hats or someone may sneak in and grab a quick bite. Salukis are notorius sneak thieves!
Goat Cheese Frosting
Our squash is taking over the earth so we are making zuchinni cake and muffins this week. Our goat cheese frosting is a twist on the old cream cheese frosting recipe grandma used. It is also great on sugar cookies and carrot cake.
40z of plain fresh Barn Goddess Fromage
1 cup powder sugar or 1/4 cup agave nectar
1 tablespoon of vanilla
2 tablespoons of butter or olive oil
Whip on high speed all ingredients except for the powdered sugar or agave. Add that gradually to the wet ingredients. If too dry to spread add a drop or two of warm water and if too wet add a little more powdered sugar.
Spread on your goodies and refrigerate!
Yup! Sounds very weird and unhealthy indeed. This is a recipe in honor of the upcoming County Fair and all of the fried food lovers out there. Also, it was a personal challenge when a friend dared me to try doing this! If you can put a twinkie on a stick…Tastes great if eaten in moderation (the cheese–not the twinkie)…
4 ounces of Barn Goddess Goat Cheese Feta
1/4 cup of flour
1 pinch of cayenne chili powder
1 pinch of salt
1 bottle of dark beer ( I like a beer you can barely see through)
Oil for deep frying
Drain and pat the feta with papertowels
mix the dry ingredients and then slowly add a little of the beer at a time until you have a batter similiar to muffin dough or tempura batter
When the oil is very hot–test by dropping a little batter in the oil and it is hot enough if the batter floats up to the top quickly–dunk the cheese in the batter and then put the stick through it
Using the stick as a handle submerge the cheese in the oil until the batter is golden brown ( a minute or so)
Set on a paper towel and repeat until all the cheese is fried.
Enjoy your cheesy treats with the rest of the beer! It is not good to waste the rest of the beer. Just ask Bubbles!
Susan came by the market and offered us this recipe using our French Imported Herb Fromage. Thanks Susan!
Add 4 tablespoons of French Herb Fromage to your mashed potatoes and whip. Susan says she uses only potatoes, that are peeled and boiled, sea salt, and a little soy or almond milk to make the mashed potatoes.
Yummy and quick!
2 and 1/2 cups flour
1 cup corn starch
1/2 tsp salt
12oz Barn Goddess Goat Cheese
2 sticks butter
1/2 cup sugar
1 cup dry cranberries
1 and 1/2 cups chopped nuts
1 tsp. Rosemary
Whisk all dry ingredients together and set aside. Cream liquid ingredients together and then slowly add dry ingredients and mix well. Divide the dough into two parts and wrap in plastic to form 2 “logs”. Refrigerate for 2 hours. Slice and bake on a greased cookie sheet for 12 to 18min. at 325 degrees.
These are great to serve at a wine tasting or between courses with their rich clean taste.
Here is an entertainment idea for your next party. These are easy and a crowd pleaser!
2 packs of crescent rolls
8oz of Barn Goddess Greek Fromage or Barn Goddess Feta Cheese
1 can drained and chopped water chestnuts
1 chopped garlic clove
8 oz chopped marinated artichoke hearts
Roll out the crescent rolls into an oven baking pan and use your fingers to squeese together gaps in the rolls and press up the sides of the pan to form a crust.
Bake at 375 until brown.
Mix all other ingredients in a mixing bowl.
Spread mixture over the cresent roll crust after it is browned and return it to the oven for 10-12 minutes until heated all the way through and bubbly(Bubbles loves the word bubbly).
Cut and serve in little squares. Enjoy!
One of the great things about the Central Phoenix Public Market is the customers! Kitty, one of our cheese customers told us of her appetizer recipe she served for her book club meeting. With her permission here it is!
1 dozen mini bell peppers
4 oz Barn Goddess Goat Cheese (Sun Dried Tomato, Imported French Herb, or your favorite)
Olive oil to brush the baking pan
Cut each mini bell in 1/2 to make small cups or lengthwise for small boats
Stuff each with cheese
Place on greased pan
Broil just before serving until golden brown
Serve with a great book to some super friends! Thanks Kitty!!