Homemade Organic Creamy Blue Cheese and Dill Dip

This recipe was made by my Darling and it’s absolutely delicious.  It’s great for people who aren’t usually fond of blue cheese because the flavor is mild.  It is recommended to allow this dip to refrigerate for 24 hours before serving; The longer it sits the better it gets.

Here’s What You’ll Need:

  • 8 oz. [1 brick] organic cream cheese
  • 8 oz. [1 wedge] organic blue cheese, raw preferred
  • 3 Tbsp. organic heavy cream
  • 1 cup organic sour cream
  • 1/3 cup + 1/4 cup organic grass-fed whole milk
  • 2/3 cup finely minced fresh organic dill
  • 2 tsp. Real Salt
  • 3 tsp. organic freshly ground peppercorn blend
  • 1/2 tsp. prepared organic Dijon mustard
  • 2 tsp. organic champagne vinegar
  • 2 tsp. organic Balsamic vinegar

Here’s How I do it:

  1. Place all ingredients into the bowl of a stand mixer.
  2. Mix on lowest speed until the liquids are incorporated.
  3. Turn the speed to medium-low (2-3 on a Kitchenaid mixer) and mix for 5 minutes, or until the dip reaches desired thickness.
  4. Enjoy!

Homemade Organic Gruyere Apple Spread

Here’s What You’ll Need:

Here’s How I do it:

  1. In a small mixing bowl beat the cream cheese until smooth.
  2. Stir in shredded cheese, milk and mustard and combine until well blended.
  3. Add the apple, pecans and chives and stir until thoroughly combined.
  4. Cover and chill for 1 hour.
  5. Serve with assorted crackers.
  6. This recipe yields 2-1/4 cups of dip.
  7. Enjoy!

Homemade Organic Chunky Garden Dip

This recipe is best with fresh organic ingredients, but dried herbs may be substituted.

Here’s What You’ll Need:

  • 1/4 cup organic sour cream
  • 1/4 cup organic cream cheese
  • 1-2 Tbsp. organic grass-fed whole milk
  • 1 organic roma tomato, diced
  • 1 organic green onion stalk, sliced
  • 1 small organic carrot, chopped small
  • 1 organic rib of celery, chopped small
  • 1 stalk of fresh organic dill, chopped; OR 2 tsp. organic dried dill
  • 1-2 stalks of fresh organic parsley, chopped; OR 2 tsp. organic dried parsley
  • 1/2 tsp. Real Salt
  • 1/8 tsp. organic freshly ground peppercorn blend
  • 1/4 tsp. organic granulated garlic (fresh may be substituted if one really enjoys raw garlic)

Here’s How I do it:

  1. In a small mixing bowl, mix the sour cream and cream cheese until smooth.  (A stand mixer would make this easier, but it’s not necessary.)
  2. Stir the vegetables, herbs and seasonings to the cheese mixture by hand.
  3. Enjoy!

Homemade Organic Hot Chocolate

Here’s What You’ll Need:

  • 4 Tbsp. organic raw cocoa powder
  • 4 Tbsp. organic granulated cane sugar
  • 1/8 tsp. Real Salt
  • 4 cups grass-fed organic whole milk

Here’s How I do it:

  1. In a medium saucepan over medium heat, add the cocoa powder, sugar, salt and 1/2 cup of milk; Stir while cooking to make a syrup.
  2. Bring the heat to medium-high and add the remaining milk to the syrup; Cook to just under boiling.  Do NOT boil.
  3. Serve beverage hot.
  4. Enjoy!

Homemade Organic New England Styled Turkey Chowder

Here’s What You’ll Need:

  • 4 cups Homemade Organic Turkey Stock or Homemade Organic Chicken Stock
  • 2-1/2 cups diced organic potatoes
  • 1 diced medium organic yellow onion
  • 1 cup organic celery sliced to 1/8″
  • 4 Tbsp. chopped organic fresh parsley OR 4 tsp. organic dried parsley (fresh is recommended)
  • 3 cloves organic garlic, minced
  • 2 cups organic grass-fed whole milk
  • 1/2 cup organic unbleached white flour
  • 2 tsp. Real Salt
  • 1/8 tsp. organic ground organic cayenne pepper
  • 1/8 tsp. organic freshly ground peppercorn blend
  • 2 – 3 cups shredded Homemade Organic Turkey Roast
  • 4 Tbsp. organic pasture butter

Here’s How I do it:

  1. Bring the stock to almost boiling in a large stockpot.
  2. Add potatoes, onion, parsley and garlic to the stockpot.
  3. Bring the contents of the pot to a boil; Reduce heat and simmer for 15 minutes.
  4. Meanwhile, in a screw-top jar combine the milk, flour, salt, cayenne and pepper; Cover the jar and shake until well blended.
  5. After the vegetables have simmered for 15 minutes, stir the milk mixture into the stockpot and bring to a boil.
  6. Cook and stir until thick and bubbly; Add butter.
  7. Pour into sterilized glass jars and refrigerate for 4 hours; Freeze once the soup and jar are completely cooled.
  8. Before Serving:  Remove chowder from containers.  Heat in a saucepan until hot, about 30 minutes, stirring often.
  9. Yields approximately 12 servings.
  10. Enjoy!

 

Homemade Organic Basic Cornbread Mix

Here’s What You’ll Need:

  • 5 cups organic yellow cornmeal
  • 6-1/2 cups organic unbleached flour
  • 1-1/4 cups organic cane sugar
  • 1/3 cup Homemade Baking Powder
  • 1 Tbsp. Real Salt
  • 1-1/4 cups [ 2-1/2 sticks] organic pasture butter

Here’s How I do it:

  1. In a very large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
  2. Cut in butter until the mixture resembles coarse crumbs.
  3. Store in a covered air-tight container at room temperature for up to six weeks.  Freeze this mix If you intend to keep the mix longer than six weeks.

To make cornbread:

  • 2-1/2 cups Homemade Organic Cornbread Mix
  • 2 organic pasture eggs
  • 1 cup organic grass-fed whole milk
  1. Preheat the oven to 425° Fahrenheit.
  2. Stir the mix lightly and thoroughly before measuring.
  3. Measure 2-1/2 cups of mix:  Spoon the mix lightly into the measuring cup and level off evenly with the flat edge of a butter knife.
  4. Beat together eggs and milk; Add to premade mix.
  5. Beat everything together until smooth.
  6. Pour into a greased 9x9x2″ loaf pan.
  7. Bake for 20-25 minutes at 425° Fahrenheit.
  8. Enjoy!

Homemade Organic Tomato and Lima Bean Chowder

This recipe is intended to be made ahead and frozen before serving.  If you want to go ahead and serve it today add 15 – 20 minutes of cooking time once the soup is ready to be chilled.

Here’s What You’ll Need:

  • 2 cups Homemade Organic Chicken Stock or Homemade Organic Turkey Stock
  • 2 cups diced organic tomatoes
  • 1 16 oz. bag frozen organic lima beans
  • 1 16 oz. bag frozen organic corn
  • 1 diced medium organic yellow onion
  • 4 Tbsp. chopped organic fresh parsley OR 4 tsp. organic dried parsley (fresh is recommended)
  • 3 cloves organic garlic, minced
  • 2 cups organic grass-fed whole milk
  • 1/2 cup organic unbleached white flour
  • 2 tsp. Real Salt
  • 1/4 tsp. organic dried thyme, crushed
  • 1/8 tsp. organic ground nutmeg
  • 1/8 tsp. organic freshly ground peppercorn blend
  • 4 Tbsp. organic pasture butter

Here’s How I do it:

  1. Bring the stock to almost boiling in a large stockpot.
  2. Add tomatoes, beans, corn, onion, parsley and garlic to the stockpot.
  3. Cover the pot and bring the contents to a boil; Simmer for 20 minutes.
  4. Meanwhile, in a screw-top jar combine the milk, flour, salt, thyme, nutmeg and pepper; Cover the jar and shake until well blended.
  5. After the vegetables have simmered for 20 minutes, stir the milk mixture into the stockpot and bring to a boil.
  6. Cook and stir until thick and bubbly; Add butter.
  7. Pour into sterilized glass jars and refrigerate for 4 hours; Freeze once the soup and jar are completely cooled.
  8. Before Serving:  Remove chowder from containers.  Heat in a saucepan until hot, about 30 minutes, stirring often.
  9. Yields approximately 12 servings.