�鶹��

This recipe is a great way to use your homemade cheese! Note: If a batch of feta turns out softer than desired, consider replacing cream cheese with extra feta.

Ingredients: ¾ cup cream cheese, room temperature | ¾ cup crumbled feta cheese | 1 cup grated sharp cheddar cheese | 1 tsp garlic powder | 1 tsp onion powder | 2 tbsp softened butter, ghee, or bacon fat for unique flavor | ¼ cup crumbled crispy bacon (optional) | 1 cup toasted pecans, finely chopped

1. Blend cheeses together in a large bowl.
2. Stir in garlic and onion powder. Add enough of the butter to make a smooth mixture. If desired, mix in the crumbled crispy bacon.
3. Divide in half and shape each half into a ball. Roll each ball in about half of the chopped pecans.
4. Cover and store in the refrigerator until serving time. Freezes well.

These protein-rich pancakes are delicious with nothing more than a bit of cultured butter on top, but some blueberry sauce will make it extra special.

Ingredients: 1½ cups homemade cottage cheese | 4 eggs | 1 tbsp vanilla extract | 2 tbsp butter, melted | 3 tbsp honey | ⅝ cup sprouted brown rice flour | 2 tbsp arrowroot or tapioca powder | ½ tsp baking soda | ½ tsp salt | 1 cup fresh blueberries | Coconut oil for frying

1. In a medium bowl combine cottage cheese, eggs, vanilla, melted butter, and honey. In a smaller bowl stir together flour, arrowroot, baking soda, and salt.
2. Pour flour mixture into cottage cheese mixture and stir to combine. Fold in blueberries.
3. Brush coconut oil over surface of griddle, preheated to 325°��/160°��. Drop spoonfuls of batter on the griddle and cook until bubbles start to break on surface; turn and cook until brown on both sides, about 4 minutes total. Be careful not to let the griddle get too hot, or the pancakes will burn on the surface before they are done on the inside.

Tip: Make these pancakes small and leave plenty of space between them on the griddle, because they spread a lot as they cook.

This creamy and protein-rich frosting will make any of your favorite cupcakes pop.

Ingredients: 10 ounces chèvre | 8 ounces cream cheese, softened | 2 tbsp butter, softened | 2 cups powdered sugar | 1 tsp vanilla extract

1. Beat chèvre, cream cheese, and butter together in a medium bowl until smooth.
2. Slowly add the powdered sugar or maple syrup, combining well after each addition. Continue to beat for 1-2 minutes, scraping the sides of the bowl. Add vanilla.
3. If the frosting is too thick for your liking, you can spoon in some whipped topping to lighten it up.

Note: If desired for a healthier option, you can use maple syrup to substitute for half or all of the powdered sugar

This is an easy dish to whip together for a fancy but simple supper. Add ground sausage if desired to make more filling. Keeps in fridge up to 1 week (covered).

Ingredients: 1 lb spaghetti or penne | 6 cloves garlic, unpeeled | 10 oz fromage blanc | 8 oil-packed sundried tomatoes, minced | Salt & pepper to taste | Olive oil

1. Cook pasta in boiling salted water until tender, drain, and toss with 2 tbsp olive oil. Set aside to cool.
2. Preheat oven to 350°��/175°��. Place the unpeeled garlic cloves in a shallow baking dish and drizzle with 2 tbsp olive oil. Bake the garlic in the heated oven for 35 minutes, taking them out and stirring them around periodically during this time. Bake them until they are slightly discolored and rather soft.
3. Cool the garlic for a while and then squeeze them from the skins into a medium bowl. Mash the roasted garlic a bit with a fork, then pour in the minced tomatoes.
4. Add the cheese and pasta, and drizzle the whole thing with the leftover oil that the garlic was roasted in. Use some salad tongs to toss the mixture. This can be either served chilled or baked in a covered glass dish in the oven at 250°��/120°�� until hot through.