Saturday, December 30, 2017

Spinach and Artichoke Dip with Marjoram Essential Oil



One 12 oz. package of frozen chopped spinach. Thawed and drained well.

1 14-ounce Artichoke Hearts Pieces in Brine. Drained and chopped

1 8-ounce package of softened cream cheese

¼ cup of sour cream and ¼ cup mayonnaise

1/3 cup grated parmesan cheese

¼ teaspoon finely chopped garlic (1 clove)

3 – 4 drops doTERRA Marjoram Essential Oil

¼ teaspoon salt and a dash of red pepper flakes

Package of flat bread cut into strips.

Mix the room temperature creamed cheese, sour cream, mayonnaise, parmesan cheese, garlic, red pepper flakes, salt and Marjoram Essential Oil in a bowl until well blended.


Add the drained spinach and chopped Artichoke Hearts to the cheese mixture.

Bake at 375 degrees for 15 minutes. Serve with slices of flat bread.





Saturday, November 4, 2017

doTERRA Garbage Disposal Fresheners

Ingredients:
2 cups baking soda
1 cup salt
½ cup water
¼ cup liquid castile soap (unscented)
15 drops Tangerine oil
15 drops Spearmint oil

Instructions:

  1. Combine baking soda and salt in a bowl. 

  1. Add castile soap and essential oil into mixture.

  1. Add water 1 tablespoon at a time while stirring with hands until it forms into the consistency of "damp sand." It should stay together when you press it together. If you add too much water just add some more baking soda and salt until the consistency is right.

  1. Pack mixture tightly into a small silicone mold. If you don’t have a silicone mold, just grab a tablespoon and scoop packed spoonfuls onto parchment paper to dry.

  1. Let mixture dry for 24 hours or until hard. 
  2. Put into glass jar and use the next time you do dishes! Just place 1–2 refreshers into the garbage disposal and turn it on. You will immediately smell the refreshing and cleansing aroma.
  3. You can put it in a resealable plastic bag and put 3 Tablespoons in your garbage disposal for the same results. 

Wednesday, June 7, 2017

Carrot Cake recipe

My friends are always asking to write down my recipes. I've been making cakes and cookies for so long I usually just play it by ear. That makes it hard to recreate the cake or cookie later. Many recipes get lost forever because I can't remember what I put in the mix!

Well, this time I made a point to write the recipe down as I went.

For all those who would like to make this delicious carrot cake, here it is!

 Cake:

Preheat oven to 300 degrees - Use baking spray on 2 - 8-inch round cake pans.

2 cups all-purpose baking mix (self-rising flour)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce (unsweetened)
4 eggs
1 teaspoon vanilla extract
3 drops doTERRA cinnamon bark essential oil
(If you don't have doTERRA cinnamon bark essential oil you may use an extra teaspoon of ground cinnamon. Make sure you contact me about how to get pure cinnamon oil).
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 cup crushed pineapple, drained well

Mix baking mix, baking powder, salt and ground cinnamon in a bowl.

Add sugar, oil, applesauce, eggs, vanilla, cinnamon bark essential oil and mix well.

Photo Credit: CK Worley

Stir in carrots, coconut, pecans, and pineapple. Pour into prepared pans and bake for 60 minutes.

Turn the heat up to 350 degrees and bake an additional 10 minutes. (This keeps the cake from falling)

Cool completely.

Frosting:

Mix 1 8oz. package softened cream cheese
With 1/4 cup softened butter
and 2 cups powdered sugar.

Beat until creamy and frost cooled cake.

This is my husbands' favorite cake.
Happy Birthday to Robert and many more!