Girls Night Out and Yummy TARTS (The kind you eat!)

Last Friday night some friends and I got together and hosted a doTERRA Essential Oil Girls Night Out at my home for our customers.  We ALL had a BLAST!  We made roller ball recipes, neck wraps, air fresheners, lip scrubs, lime parfaits, rosemary and lemon humus, and recipes galore!  OH.  MY.  GOODNESS!  It was AWESOME!!!  It was such a hit, we are going to do it again!!!  We don't have a date yet, but I'll let you know when we do.  You WILL NOT want to miss it!  Everyone left saying, "I had no idea you could do so many things with doTERRA Essential Oils!"  You'll have to come and experience if for yourself!  If you are interested, let me know!  All you have to do is show up with the oils you already have.  If you don't have your oils yet, let me know and I can help you with that too!

This caused me to start thinking of recipes I could use for other essential oil classes when these popped into my head!  So easy, yet so good!  I haven't made them as tarts so I can't post a picture, but when I do, I'll add it.

SUPER EASY Chocolate Tarts

 1 large or 2 small chocolate instant puddings

3 ½ cups of milk

1 container of Cool Whip

1 pkg of 6 mini graham cracker pie crusts

4-6 drops of doTERRA Peppermint Essential Oil (some people enjoy Wild Orange instead)

Combine pudding and milk and beat according to pudding mix in a large bowl.  Let sit until it begins to thicken.  Add Cool Whip and essential oil into bowl with pudding and blend until smooth.  Scoop equal amounts of mixture into 6 mini crusts. Cover; chill for at least 2 hours.  Top each tart with Cool Whip just before serving. Garnish as desired.

Another Option!

SUPER EASY Lemon Tarts

 1 large or 2 small LEMON instant puddings

3 ½ cups of milk

1 container of Cool Whip 

1 pkg of 6 mini graham cracker pie crusts

4-6 drops of doTERRA Lemon Essential Oil

Combine pudding and milk and beat according to pudding mix in a large bowl.  Let sit until it begins to thicken.  Add Cool Whip and essential oil into bowl with pudding and blend until smooth.  Scoop equal amounts of mixture into 6 mini crusts. Cover; chill for at least 2 hours.  Top each tart with Cool Whip just before serving.

Nachos!

 School may be out and I might have more time to cook, but I really don't enjoy spending my time cooking.  I'd rather be doing fun summer time things, spending time with friends, or sharing my essential oils.  The fact is though, we have to eat and I do enjoy eating.  So, I looked in the refrigerator and saw I had a pack of ground beef waiting on me.  Lots of different recipes ran through my mind, but nothing made me excited.  I looked in the pantry and saw a bag of tortilla chips I bought a couple of days ago and it hit me.  Make NACHOS!!!!!!!!!  Simple, quick, and easy!  Plus, I had 2 lbs of ground beef and I cooked it all.  That means I can use half of the ground beef for dinner tonight and the other pound for dinner tomorrow night.  I'm thinking spaghetti for tomorrow night.  But tonight, I made nachos ... delicious nachos!  Plus, there's enough left over for lunch tomorrow!

Beef and Bean Nachos

1 lb. ground beef, browned and drained

1 pkg. taco seasoning

1 can refried beans

¾ cup of water

1 bag tortilla chips

Shredded cheese

Diced tomatoes

Diced red pepper

Finely chopped green tops from scallions

Sliced black olives

Sour cream

Hot sauce, optional

Jalapenos, optional

doTERRA Cilantro Essential Oil, if desired

Brown your ground beef and drain.  Return the meat to the pan and add the taco seasoning, refried beans, and water.  Cover and cook over low heat for about 8-10 min.  If you choose to add Cilantro, add one drop of Cilantro Essential oil after you remove it from the heat and mix well.  Arrange the tortilla chips on a plate and top with the mixture.  Top with tomatoes, peppers, scallions, olives, hot sauce, cheese, and jalapenos. Place in the microwave for 1 minute to melt cheese.  Add sour cream.

Strawberry Slush

Hot summer days can sometimes call for a cold and refreshing treat—like this delicious strawberry citrus slush made with essential oils. With fresh lemonade and lots of ice, this easy and delicious recipe will be sure to make the family smile with relief from the heat.

 Strawberry Slush

Ingredients:

2 cups fresh lemonade

1 cup frozen strawberries

1 lemon, juiced

4 drops Lemon essential oil

4 drops Lime essential oil

3 cups ice

3 tablespoons white sugar or 1/2 teaspoon Stevia

Note: For a less tart version, omit fresh lemon juice or add more sweetener. 

Directions:

Combine all ingredients in blender.

Blend until smooth or at desired consistency.

Pour into cups and enjoy.

Note: For a more "smoothie" like consistency, add 2 cups of strawberries and 2 cups of ice.

- See more at: http://doterra.com/US/en/blog/recipe-strawberry-citrus-slush-with-essential-oils#sthash.DZPo33lU.dpuf

Beans and Brownies???

 Tonight I am attending a doTERRA Essential Oils meeting at a friend's house.  We were asked to bring a dessert using doTERRA Essential Oils.  I had these brownies at a recent class I attended and found it on the doterra.com website.  I added a couple more drops of peppermint because I felt it needed a little more.  If it's too strong for you, cut it back to 4 drops of peppermint oil.  When I first saw the recipe, I thought, "Black beans in brownies?  Ick.  That sounds disgusting!"  I was so  WRONG!  Plus, it's gluten free!  I wish you could all come tonight so you could try it.

Oh!  I know!  I am having a class at my house June 11th at 1:00.  You are invited!  If you tell me you are coming, I will make these brownies to serve!  One little taste and you'll be hooked!

Peppermint Black Bean Brownies

1 (15 ounce) can black beans, drained, and rinsed
2 large eggs
1/4 cup cocoa powder
2/3 cup honey
1/3 cup coconut oil
1/2 teaspoon baking powder
Pinch of salt
*6 drops doTERRA Peppermint Essential Oil
3/4 cup chocolate chips, divided

*The oils you buy in your local store are not always safe to consume and are not always the peppermint oil the bottle says it is.  doTERRA Peppermint is pure and safe to consume.

Preheat oven to 350 degrees.  Place all ingredients, except for chocolate chips, in a blender or food processor and blend until smooth.  Pour batter into large bowl and stir in ½ cup chocolate chips.  Pour into greased 8×8-inch pan and top with ¼ cup chocolate chips.  Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool and cut into pieces. Store in refrigerator.

Chicken? Chili? Taco?

When I found this recipe, I thought it was going to be a soup.  Surprise!  It's not, but what it is, is REALLY good!  I found it on Face Book and made a few changes (no surprise).  The best part was coming home after 2 weeks of testing and dinner was ready!  I used tortilla chips and scooped it like a dip.  YUUUUMMMMMY!!!!!!!!!!!  I'll be having some of the leftovers for lunch tomorrow!  

Remember I had said in an earlier post that I found my camera?  Well, it quit working.  :(    Once I get another camera (or I can figure out how to attach a picture from my phone), I'll start posting pictures again.

Crock Pot Chicken Taco Chili Dip

1 medium onion, chopped

2 cans black beans, rinsed with water

1 can kidney beans, rinsed with water

1 (8 oz) can tomato sauce

10 oz package frozen corn kernels or 1 can, drained

2 (10 oz) cans diced Ro-Tel

1 packet taco seasoning

¾  tbsp cumin or 3 drops doTERRA cumin essential oil

¾  tbsp chili powder

2 large boneless skinless chicken breasts

Sour Cream

Cheese

Combine beans, onion, corn, tomato sauce, diced Ro-Tel, cumin, chili powder and taco seasoning in a slow cooker and mix well. Put the chicken in and  completely cover with the mixture.  Cook on LOW for 8 to 10 hours. Using 2 forks, shred the chicken and stir. Spoon into a bowl, top with sour cream and cheese and eat with tortilla chips!

"Par -MEE- ZEE- in" Chicken

This recipe comes along with a walk down memory lane.

     Once upon a time, long, long ago, a mother (that would be me) and her son went to Publix.  The mother was looking for something to make for dinner.  There was a sample lady there passing out samples of chicken.  The mother asked the lady what kind of chicken it was.  The lady said, "It's parMEEZEEin chicken.  It's made with ParMEEZEEin bread crumbs."  Then she showed the mother the Parmesan bread crumbs she used.  It took everything the  mother and son had not to start laughing at the lady.  The chicken was very good so the mother made note of the recipe and picked up Parmesan bread crumbs (then the mother and son laughed and laughed at the lady's pronunciation of Parmesan) and made it for dinner that night.  Now when the mother makes Parmesan chicken, the mother and son have a laugh at the lady's expense. They no longer make Parmesan bread crumbs so the mother makes her own.

Parmesan Chicken

1 cup Italian Bread crumbs

¼ cup grated Parmesan Cheese

2 Tb. butter

1 egg

5 – 6 boneless skinless chicken breasts

Preheat oven to 375 degrees.  Spray your baking sheet with Pam or use no stick foil.

In a bowl, mix bread crumbs, cheese, and butter.  In another bowl, beat an egg with a fork.  Dip the chicken in the egg and then coat in the bread crumb mixture.  Lay on your pan and cook for 30 minutes or until the juices run clear.  Turn your chicken over after 15 minutes.

*You can also exchange the chicken for pork chops if you’d like.

Valentine's Day Dinner

Yesterday was officially Valentine's Day.  I'm not a big "celebrater" of Valentine's Day.  To me, it's a day to shame people into buying expensive chocolate, cards, and flowers.  Then those people who don't receive anything feel bad and depressed.  I do like to use it as an excuse to go out to dinner though.  ;)  Hubby and I went to dinner at Applebee's Saturday night and then I made a nice dinner Sunday night.  We had steak and chicken gnocchi soup.  The chicken gnocchi soup was very much like the one at Olive Garden.  It was the first time I had made it and it was good!  We had the leftovers tonight for dinner.  Leftovers are another plus.  It means a night I didn't have to make dinner (and two lunches)!  WINNING!!!!!!!!!!!!

Chicken Gnocchi Soup

4 tablespoons butter
1 tablespoon extra virgin olive oil
1 bunch of finely chopped scallions
1/2 cup finely diced celery
1 tsp. minced garlic
1/4 cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth
Salt, if desired
1/2 teaspoon dried thyme or 1 drop of doTERRA Thyme essential oil
1/4 teaspoon ground nutmeg
1 cup finely shredded carrots
1 cup  chopped fresh spinach leaves
2 cups shredded cooked chicken breast
1 (16-ounce) package ready-to-use gnocchi

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme (if you are using the oil, add it at the end), nutmeg, carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if needed.