Creamy Walnut Goat Cheese Spread

Creamy Walnut Goat Cheese Spread

Makes 2 1/2 cups


8 oz. organic cream cheese, softened

8 oz Mild, Fresh Goat Cheese

1/4 cup chopped Walnuts

2 Tablespoons Ground Flaxseed

optional: mint leaves for garnish


1. Thoroughly combine the goat cheese and cream cheese.

2. Stir in the nuts, flaxseed and grapes.


Serve on toast, bagels or serve in finger sandwiches.  Use as a spread for fruit slices or celery sticks.

If you would like a looser consistency, add a touch of plain, unsweetened yogurt to the mixture.

recipe adapted from Central Market Organics


Crockpot Sloppy Joes

3 pounds ground beef

1 cup chopped onion

2 garlic cloves, minced

1  1/2 cups ketchup

1 cup chopped green pepper

1/2 cup water

4 Tablespoons brown sugar

4 Tablespoons prepared mustard

4 Tablespoons vinegar

3 teaspoons chili pepper

8 hamburger buns – (to 10)

In a large skillet, brown ground beef, onion and garlic.  Cook until meat is brown and onion is tender.  Drain off fat.

Combine remaining ingredients (except buns) in crockpot.  Stir in the meat mixture.  Cover and cook on LOW 6 to 8 hours or on HIGH for 3 to 4 hours.

Spoon onto hamburger buns (topping could be cheese, onions and pickles)

and serve.

This recipe yields 8 to 10 servings.

adapted from Southern U.S. Cuisine (crockpot collection)

Pickled Okra

Pickled Okra

1 1/2 pounds fresh okra

3 dried red chile peppers (I used dried red peppers, like what you use on a pizza)

3 teaspoons dried dill

2 cups water

1 cup vinegar

2 tablespoons salt

Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

(I poured the hot mixture over the okra in the jars and after they cooled, I refrigerated them and didn’t do the hot water bath.  I am going to try putting 1 teaspoon of sugar in each jar, in addition to the other ingredients next time I make this)

adapted from: