Make your own butter

I get my cream by letting my raw milk sit and separate from the cream. Then I slowly pour it off the top. To start, you can culture your cream first, or not. Cultured butter does have an excellent taste. But, homemade butter, in my opinion, is great either way! There are many ideas out there on how to culture the cream. I've seen that you can just leave the cream at room temperature for about 12 hours. I've also seen you should stir in 1/3 of a cup of buttermilk or plain yogurt, and then let sit for 12 hours. For me, sometimes it's just easier to let the cream come to room temperature and then have at it. Either way, you want your cream at room temperature when you start.
Then pour cream into a food processor with a dough blade, or in a stand mixer with a dough hook. I like to add a tiny bit of salt, but you don't have to. Turn on. It's going to probably take 10-15 minutes but check it occasionally. Once there are hard chunks floating in the buttermilk, you're probably good. Taste it, does it taste like butter? I then take a fine strainer or cheesecloth, and pour off the liquid. Some people like to rinse the butter at this point. I've rinsed sometimes, and sometimes I don't. I think if you rinse it will last longer, in my experience. Scoop your butter into a covered container, glass or ceramic. You can serve immediately or refrigerate until needed. Serve with some fresh bread, you won't be disappointed!

Mango Guacamole

A unique take on the standard guacamole. Try it with tortilla chips or just by the spoonful!

Ingredients:
1 mango, diced
1 avocado, diced
1 green onion, chopped
Pinch of sea salt
2 ts evoo
1/2 cumin

Gently toss all ingredients together. That's it...super easy!

Cilantro butter spread

I love cilantro! So what better than to add it to butter as a spread for veggies. Though I've also thought it would be great on chicken too!

Ingredients:
1 stick of organic softened butter (Even better, make the butter yourself from raw milk!)
2 cloves of organic garlic, minced
1/4 ts sea salt
1/2 cup chopped cilantro

Mix it all up and spread!
I love it on corn:

Homemade mayonnaise

This is the best mayonnaise I have EVER had!

2 eggs
1 tsp dry mustard (you can use more for taste if you wish)
1 tsp salt
1 tsp vinegar (I use apple cider vinegar because we like it, use whatever you like)
2 TB lemon juice, usually about half a lemon
sprinkle of paprika
1 cup oil (more if necessary to thicken more) ( I use light olive oil, evoo is very strong!)

Blend all ingredients except oil in a blender until mixed. IMPORTANT: if you have a vitamix, use setting 6. Use the lowest setting only on a regular blender!
As you are mixing the ingredients in the blender, pour oil in a thin stream through the lid while blender is going. Keep slowly pouring until some of the oil floats on the surface. If mayo is still runny (though it will thicken when chilled) scrape the sides and start again adding more oil.