Cheese Danish

I love cheese danish.  Don't you?  I made this recipe this morning and wanted to share with all of you!  It's very easy and the family will enjoy every bite!

Cheese Danish made with Crescent Rolls

2 cans ready to use refrigerated crescent rolls
2 packages 8-ounce packages cream cheese
1 cup sugar
1 tsp vanilla extract
1 egg

Topping:

½ cup melted butter

¼ cup sugar

1 tsp. cinnamon (Add a drop of doTERRA Cinnamon Bud oil for a little extra cinnamon taste.)

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with a non-stick spray.  Lay a roll of crescent rolls in the pan and pinch the openings together.  Press to the edges of the dish.  In a bowl, beat the cream cheese, sugar, vanilla, and egg together until smooth.  Spread the mixture over the crescent rolls. Lay the other tube of crescent rolls on wax paper.  Pinch the openings together and press out.  Lay the dough on top of the cheese mixture.   Mix cinnamon, sugar, and butter and pour the mixture over the top before putting it in the oven.  Bake for 35 minutes until the top is golden brown.  Cool for 20 minutes before cutting.

Another option:

If you prefer glaze instead of the cinnamon topping, you can do this.

Glaze:

1 egg white
1/2 cup powdered sugar
1/2 tsp vanilla extract
2 tbsp milk

Brush the egg white on top of the danish.  Bake for 35 minutes until the top is golden brown.  Mix powdered sugar, vanilla, and milk until smooth and creamy.  After the danish has cooled for about 20 minutes, drizzle the glaze over the top.

Christmas Festivities

Christmas is a wonderful, crazy, busy time.  Do you need a tasty drink that will be festive for your Christmas parties?  Try this one.  It's also good during the hot summer months!

Strawberry Citrus Slush

2 cups fresh lemonade
1 cup frozen strawberries
1 lemon, juiced
4 drops doTERRA Lemon oil
4 drops doTERRA Lime oil
3 cups ice
3 tablespoons white sugar

Combine all ingredients in blender until smooth or at desired consistency.
For a more smoothie like consistency, add 2 cups of strawberries and 2 cups of ice.  Pour into glasses and enjoy.

Essential Oils and Food

Some people may not know you can cook with doTERRA Essential Oils.  You can!  I wouldn't cook with any other brand though. doTERRA oils are Certified Pure Therapeutic Grade (CPTG) oils.  Plus you should only consume the ones that have a Nutritional Supplement on the bottle.  

Today I planned a class to teach others about the benefits of doTERRA Essential Oils and when I do that, I always have snacks.  One of the snacks I made was hummus with lemon and rosemary essential oil added.  It is delicious!  If you've never tried it, you should.  Another reason to try it is because it's SIMPLE and will be great snack for the hot summer that is coming.  All you need is a container of plain hummus, 1 drop of rosemary and 1 drop of lemon essential oil.  Place hummus in a bowl that is not plastic.  Mix well and serve with the chips of your choice, celery, or carrots. 

 If you'd like to learn more about essential oils, please contact me.  I love educating people on the benefits of essential oils!

It's Been a Rough Week

 I had to return to week Monday.  Thank goodness I had leftovers in the refrigerator.  Thursday night I came home and was exhausted.  Hubby looked at me and said, "I don't think you need to cook dinner."  I was so tired, my entire body was hurting.  I went upstairs and soaked in the bath tub with Epsom salts and essential oils (Lavender, Bergamot, and Grapefruit).  I felt so much better afterwards.  Hubby even rubbed my feet with Deep Blue.  (I think I'll keep him.)  I came home Friday much better than I did Thursday.  I felt so much better, I actually cooked dinner!  I had some left over ham in the refrigerator and decided to use it to make soup.  It was really good.  I hope you like it as much as we did.  We had so much leftover, we'll be having it for dinner again Monday and I'll probably have it for lunch Tuesday.  :)

Ham and White Bean Soup

2 cups ham
1/4 cup butter
2 can White Northern beans 
1 can cream of celery soup
1 can cream of chicken soup
32 oz chicken broth
4 stalks of celery
1/2 package match stick carrots
1 medium onion
Pepper to taste

Place the butter in a pot.  I chopped up the carrots, celery, onion in my mini food processor and then added it in the pot with the butter and sauteed until soft.  Add in the cream soups and beans.  Don't drain the beans.  Add in the chicken broth and stir until it's smooth and creamy.  I put the ham in the food processor too and chopped it up.  I had bought a small  ham and used the leftovers in the soup.  Sprinkle in pepper to taste.  Simmer on low for about 45 minutes.