Recipe Ideas

All six flavors taste great atop your favorite cracker, bread, or bagel, but here are a few more creative ideas. Also, please feel free to send us your other recipe ideas!

Naked

-Pair it with personality-packed condiments-like pepper jelly, fig jam or pesto-on crackers or crostini.

– Swap it for mayonnaise in recipes or on a sandwich.

-Make your lasagna “Naked!” instead of with ricotta.

Central Coast

-Try it with smoked salmon and chives on sourdough toast points. It’s great combined with any seafood!

-Use a spoonful to elevate a boring baked potato.

– Add to cucumber slices for tasty tea sandwiches.

Azores

-Mix with Mediterranean flavors like linguica, olive tapenade, or sautéed onions atop bruschetta.

-Scramble into eggs, or fold into a savory omelet.

-Prepare in puff pastry for an elegant hors d’oeuvre.

The Valley

-Enhance sliced zucchini bread or pumpkin bread with a liberal schmear.

-Spread on sliced apples or pears for a simple treat.

-Offer as a dip for biscotti or shortbread cookies.

Bliss

– Tastes great on graham cracker, just like a mini cheesecake!

-Add it to your baked goods for a sweet treat.

-Wonderful on pancakes, waffles, or French toast!

Ol’ West

– Put it on baked potatoes, or mix in your mashed potatoes for a wonderful flavor.

– Spread it on your boring turkey sandwiches for a taste that is out of this world!

– Great in chicken dishes of any kind!

Our Favorite Recipes!

Chocolate-Fromage Blanc Brownies

1/2 cup (1/4 lb.) butter, cut into chunks 

6 ounces unsweetened chocolate, finely chopped

1 1/2 teaspoons vanilla

2 1/4 cups sugar 

5 large eggs 

1 cup all-purpose flour

1/2 teaspoon baking powder

8 ounces fromage blanc (Our “Naked” Variety)

Preparation

  1. 1. In a 2- to 3-quart pan over low heat, stir butter and chocolate until melted and blended. Remove from heat and stir in vanilla and 2 cups sugar. Transfer to a bowl. Add 4 eggs, one at a time, beating well after each addition. Stir in flour and baking powder just until blended.
  2. 2. In another bowl, mix fromage blanc and remaining sugar and egg until well blended.
  3. 3. Spread half the chocolate mixture level in a buttered and floured 9-inch square baking pan. Pour cheese mixture evenly over chocolate. Drop 1/4-cup portions of remaining chocolate mixture on top, partially, but not completely, covering cheese mixture.
  4. 4. Bake brownies in a 325° regular or convection oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 45 to 50 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 9 squares.

 

Share your own inspirations with us at www.facebook.com/dairygoddesscheese

 

Dairy Goddess Eggnog Latte 

2/3 Cup of Dairy Goddess Eggnog

1/3 Cup of Dairy Goddess Cream Top Milk

Steam or Heat and Mix with 2 Shots of #Espresso or coffee

 

If you add a bit of Rum I won’t get mad LOL

Mix and Enjoy! Happy Holidays