Goat Cheese with Chili Morita & Piloncillo
from Caroline Schupbach & Liberty Bar

For Cheese Spread:

6 oz. mild, soft goat cheese (at room temp.)
12 oz. cream cheese (at room temp.)
1 small garlic clove, minced & mashed to paste with ¼ tsp. salt
1 tsp. minced canned “chiles chipotle in adobo sauce”

In bowl, beat together cheeses, garlic paste, and minced chiles chipotles with electric mixer. Transfer mixture to a small serving bowl & chill, covered, at least 4 hours or overnight.

For sauce:

1 TBSP minced “chiles chipotle…”
8 oz. Piloncillo (Mexican unrefined sugar)
1 cup heavy cream

In small saucepan combine minced chiles chipooltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, at least 4 hours or up to overnight.

*Spread cheese on grilled bread, corn chips, or crackers and lightly drizzle with sauce. Grilled sourdough is the best in my opinion — I spread with a little butter and usually just broil. FAB!

I’ve made these cookies many, many times and have never had an issue. One time, Littlest spilled the butterscotch chips (and ate a good share too), and I did notice the resulting cookie was a little ‘off’. But, not what you are describing. Did you use an 11 oz. package of butterscotch chips? I also use an extra large egg.

Try them again! I promise they are moist and delicious.

Crabmeat Dip

One pound lump crabmeat, picked through for shells
One package cream cheese
One stick butter
One huge handful chopped green onions

Heat it all through on the stove and serve with melba toast (in a chafing dish, if you have one; don’t worry if you don’t–it goes fast!)