Jalapeno Popper Dip

6 strips bacon
2 jalapeno peppers, seeded and minced

1 - 4.5 ounce can diced green chilies, undrained3/4 cups Greek yogurt or sour cream
12 ounces cream cheese, softened
2  cups cheddar cheese, grated

Tortilla Chips for serving

Cook bacon until crispy. Crumble.

Stir together yogurt, cream cheese, and 1-1/2 cups cheddar cheese. Fold in peppers and bacon.

Put in an 8x8 baking dish. Bake at 350 until lightly browned around the edges, about 30 minutes.

Sprinkle with the remaining cheese and bake for another 10 minutes.

Serve with chips or vegetables.

** Here is our favorite way to fix this! Prepare mini sweet peppers: cut off end, then cut in half lengthwise and de-seed. Stuff with cheese mixture and bake until browned. Yummm!!

Pumpkin Cake

A delicious paleo, gluten free cake. My pumpkin lovers heartily approved.

2 c. almond flour

2 tsp. baking powder

1 tsp. cinnamon
1 tsp. pumpkin pie spice

1 tsp. sea salt

1 tsp. baking soda

4 large eggs

1 15 oz. can pumpkin

1/2 cup honey

Directions

Preheat oven to 350 degrees F.

Grease 9x13 inch cake pan, or spray with non-stick spray. 

In a medium mixing bowl, sift together the almond flour, baking powder, cinnamon, salt and baking soda. Set aside.

In a separate mixing bowl, with electric beaters on medium, mix together eggs, pumpkin and honey until smooth.

Add dry to wet and combine on low speed until smooth.

Pour batter into cake pan and smooth with spatula.

Bake for 40-45 minutes or until toothpick inserted in middle comes out clean.

Completely cool on rack before cutting and serving.

Top with whipped cream or ice cream if desired.

** You could probably substitute sweeteners, but you need to compensate for the liquid. I have not tried any other sweeteners in this.