Author Archives: Beyond Possibilities

About Beyond Possibilities

I learned about Energy Healing through my personal counseling, mentoring, coaching sessions and I use those techniques to support my healing from physical, emotional, and sexual abuse. I also use them to support the feelings for sadness, despair, and fear. In 2011 my sister introduced me to Essential Oils to support my knees after surgery. From there I started learning more about the benefits of using them to support my emotional well being as well as my physical well being. In October of 2012 I became a doTerra Wellness Adovate. In 2014 I became Certified as an AromaDance Instructor and Certified in AromaTouch Technique. In January of 2018 I became Certified Essential Oil Coach. In May of 2020 I completed my doTerra Oil Specialist Certification and my Emotion Code Practitioner Certification.

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread (with Gluten Free Variation)

My Grandma would always make chocolate zucchini bread in the fall. We made a few adjustments as well as made a gluten free variation for my daughter to enjoy.

Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
2 Cups Flour
1 Cup Mini Chocolate Chips

Gluten Free Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 1/4 Cups Namaste Flour Blend
1 1/4 Cups Tapioca Flour
1 Cup Mini Chocolate Chips

Directions

Pre-heat oven to 375. Cream together eggs, sugar, and oil. Stir in zucchini and vanilla. Fold in coco, baking soda, salt, cinnamon, and flour. Stir in chocolate chips. Pour in to greased bread pans. Makes 2 large loaves or 5-6 small loaves.

Tropical Chocolate Muffins

Tropical Chocolate Muffins

These tasty muffins can be made gluten free with certified gluten free oats.

Ingredients

2 cups Bananas
1/2 cup Shortening
1 cup Sugar
2 Eggs
2 1/2 cups Oat Flour
1 cup Oats
1 cup Decanted Coconut
2  tsp Baking Powder
1 tsp Baking Soda
1 cup Chocolate Chips

Directions

Pre-heat oven to 400 degrees.

Smash the bananas and cream together with shortening and sugar. Stir eggs. In a separate bowl combined all dry ingredients. Fold dry ingredients into the wet ingredients. Scoop into muffin tins. Makes 24 muffins. Bake for 20 -30 minutes.

Muffins

MuffinsMuffins

Zucchini Goat Cheese Quiche

Zucchini Goat Cheese Quiche

This time of year there is zucchini everywhere. This is the perfect change up. We double it for my family. It is perfect for Breakfast, Brunch, or dinner. You can also change it up by adding mushrooms and onions.

NOTE: If you use yellow zucchini the skin is tougher and must bee peeled. And you will want to remove the seeds.

Ingredients

3 cups Zucchini
4 oz Goat Cheese Crumbs
6 oz Cream Cheese
3/4 cup Whipping Cream
1 cfup Shredded Cheese
8 Eggs

Directions

Preheat the oven to 400 degrees. Cut zucchini into bite-size pieces. Layer half of the zucchini in a 9×9 pan. Evenly cover with goat cheese and top with remaining zucchini.

Zucchini Layers

In a mixing bowl cream together cream cheese, whipping cream and shredded cheese until the cream cheese is well incorporated. Add one egg at a time mixing well.

Egg Mixture

Poor egg mixture over zucchini. Bake for 30-45 minutes. Make sure the quiche is not completely cooked. It should not wiggle when you move the pan and a toothpick come out clean.

Zucchini Quiche

Carameletes

Carameletes

I love gooey caramel cookie bars. These are a family favorite

Ingredients

1 cup Softened Unsalted Butter
1 cup Sugar
2 cups Flour
11 oz bag KRAFT Caramel Bits 
12 oz bag Mini Chocolate Chips
14 oz Sweet Condensed Milk

Directions

Preheat oven to 350. Cream together butter and sugar. Add in Flour. Press into the bottom of 9X13 pan. Cover with caramels and chocolate chips. Drizzle sweet condensed milk over the top and bake for 15 minutes. Cool for at least 15 minutes before cutting into bars.

Cheeseball

Cheeseball

Cheese-ball Base

1-8oz package Cream Cheese (at room temp)
1/2 cup Shredded Cheese
2 T Dried Onion Flakes
2 tsp Garlic

Variation 1
1 toothpick dip doTerra Basil*
1 toothpick dip doTerra Thyme*
1 toothpick dip doTerra Rosemary*
(optional) 2 T Bacon Bits or finally diced ham

Variation 2
1 drop doTerra Dill*
1 toothpick dip doTerra Thyme*
(optional) 2 T Bacon Bits or finally diced ham

Directions

Add Cream cheese to a class or metal bowl. Add desired Essential Oils to Cream Cheese, then add remaining ingredients and stir completely. Cover bowl and refrigerate for at least 24 hours before severing. DO NOT WRAP IN PLASTIC WRAP. Serve on right from the bowl or on a glass or ceramic plate.

*Toothpick method

 

1 toothpick dip =  dip a toothpick into the essential oil and dip it once into the recipe
1 toothpick swirl = dip a toothpick into the essential oil and swirl it around in the recipe
1/2 drop – Drop an essential oil onto a spoon, then use the tip of a sharp knife to obtain the desired flavor

 

Spiced Apple Crisp with Ice Cream

Spiced Apple Crisp

Spiced Apple Crisp Ingredients

This is a family favorite. It can be made in a 9×13 pan or 6-10 individual dessert cups. (Place individual cups onto a baking sheet for cooking.)

Preheat oven to 375 depress. Grease pans or cups.

Filling Ingredients

4 Large or 6 Medium Granny Smith Apples
1 cup packed Brown Sugar
1 T Ground Cinnamon
1 tsp Pumpkin Pie Spice
2 drops doTerra Clove Essential Oils
6 drops doTerra Cinnamon Essential Oils

Directions

Peel and slice apples and add in sugar, spices, and essential oils.

Spiced Apple Ingredients

 

Topping Ingredients

1/2 cup Butter Softened
1/2 cup packed Brown Sugar
3/4 cup Flour or Gluten Free Flour
2 drops doTerra Clove Essential Oils
6 drops doTerra Cinnamon Essential Oils

Directions

With a fork combined all ingredients into a crumble. Place the apple filling in the pan or cups. Top with the crumble mixture. Bake for 20-30 minutes until golden brown.

Apple Crisp Topping IngredientsApple Crisp Toppings


Wild Orange Fruit Dip with OnGuard Apples

Wild Orange Fruit Dip & OnGuard Apples

This is great as a fruit dip. We love it with OnGuard Apples! It is also wonderful as a frosting on cake.

Fruit Dip Ingredients

8 oz Cream Cheese
2 T Honey
4-8 Drops of doTerra Citrus Oil of choice
8 oz Whipping Cream

Directions

Whip together Cream Cheese & Honey. Add Essential Oils and whip. Slowly add in Whipping Cream while whipping until it forms stiff peaks.

OnGuard Apple Ingredients

Apples of choice
drop of OnGuard Essential Oil for every large apple or 2 medium apples
1 drop of Lemon Essential Oil for every large apple or 2 medium apples
1 tsp of Lemon Juice for every large apple or 2 medium apples
1/2 cup of water for every large apple or 2 medium apples

Directions

Fill bowl with enough water for the number of apples you are slicing. To the water, add essential oils and lemon juice. Slice apples and place in water. Allow to sit for 10-15 minutes before removing onto towel lined plate, patting to remove excess water. Enjoy right away or store safely until ready to eat.

 

Double Peanut Butter M&M Cookies

This tasty cookies are gluten free!

Ingredients

16 oz Peanut Butter
4 Eggs
1 T Vanilla
2 tsp Baking Soda
1/2 tsp Salt
2 cups Peanut Flour
1 bag M&Ms Baking Bits

Directions

Preheat oven to 350 degrees. Cream together Peanut Butter and Eggs. Cream in vanilla and brown sugar. Stir in baking soda, salt, and peanut flour. Fold in M&Ms. Form into 1 inch balls. Place 2 inches apart on parchment lined cookie sheet. Slightly flatten with fork. Bake for 8-10 minutes until golden brown.

 

Cream Cheese Pan Danish

Cream Cheese Pan Danish

I LOVE Cream Cheese! I love creating recipes with cream cheese. My children said this is the best danish or coffee cake we have made.

Ingredients

2 – 8ct can Crescent Rolls
2 – 8oz Cream Cheese
2 Eggs
3/4 cup Butter
1 cup Powdered Sugar
3/4 cup Butter
1/2 cup Sugar
1 1/2 cups Flours

Direction

Preheat oven to 350 degrees.

Grease a 15×10 Casserole Dish. Unroll and piece the crescent rolls together to cover the bottom of the casserole dish.

In a mixer, whip together cream cheese, 3/4 cup butter, and eggs.

Evenly spread cream cheese mixture over crescent crust.

With a fork combined 3/4 cup butter, sugar, and flour and make in into a crumble.

Sprinkle Crumble mixture evenly over the cream cheese mixture

Bake for 20-30 minutes until lightly golden brown. 

Cut in to 20 – 24 pieces. You may want to serve it with jam and a cream cheese glaze.

Crescent Roll CrustCream Cheese Filling

Cream Cheese LayerCrumble

 

 

Cream Cheese Glaze

4 oz Cream Cheese
2 T Unsalted Butter
1/2 cup Whipping Cream
1 T Pure Vanilla or 1 tsp Almond Extract
1 cup Powdered Sugars.

Whip together with mixer.

Stuffed Pepper Casserole

Stuffed Pepper Casserole

We love stuffed peppers, but it takes a lot of time to put them together. This is our solution.

*I forgot to take pictures of it plated. 

Ingredients

2 T Olive Oil
1 – Medium Onion
2 T Minced Garlic
1 1/2 lbs Ground Beef
4-6 Green Bell Peppers
2 – 15 oz Cans Fire Roasted Diced Tomatoes
1 – 8.8 oz Bag Uncle Ben’s Ready Spanish Rice
1 cup Colby Jack Cheese
2 cups Mozzarella Cheese

Directions

Dice Onions and peppers into bite size pieces.

Preheat oven to 350 degree.

In a large skillet saute onions and garlic in olive oil. Add in ground beef and brown.

Add in pepper and saute for 5 minutes. Pour into 9X13 casserole dish. Stir in tomatoes and rice. Stir in colby jack cheese.

Bake for 30 minutes. Top with mozzarella cheese.