Halloween Nacho Cheese Dip with Goat Cheese

This is my favorite nacho sauce made fun for Halloween! The chili powder turns the sauce a bit yellow, so adding blue food coloring makes it green.

2 cups fresh goat milk
3 tbsp cornstarch
1 cup fresh goat cheese
3 tsp onion powder
3 tsp salt
2 tsp chili powder
blue food coloring
In a medium pot, heat goat milk and cornstarch over med high heat, stirring constantly until thickened, about 5-8 minutes. Add goat cheese, onion powder, salt, and chili powder, and continue to heat and stir until cheese has melted and sauce has smooth consistency. Milk or water can be added if mixture becomes too thick. Remove from heat and add blue food coloring a drop at a time until desired shade of green is reached. Serve warm or cold.
This sauce is also great with veggies, or stirred into rice or pasta.

Pumpkin Spice Rice Pudding

3 cups fresh goat milk
1 cup cooked pumpkin puree (canned) 3/4 cup brown sugar
1/4 cup long cooking rice (not minute) 1/2 cup raisins (optional)
1 teaspoon vanilla
dash cinnamon
dash fresh grated nutmeg

Preheat oven to 310 degrees. Prepare a 2 quart baking dish with cooking spray or olive oil. In a medium bowl, mix together milk and pumpkin until blended, then pour into baking dish. Add all other ingredients, stirring briefly. They will sink to the bottom of the dish. Place uncovered in the oven and bake for 3 hours, stirring every 1/2 hour during the first hour, and once again during the second hour. Serve warm or cold.