Author Archives: Beyond Possibilities

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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.

Chocolate Pumpkin Fudge

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For over 18 years I have formulated over 30 fudge recipes. I sell fudge for Easter, Thanksgiving and Christmas. This is the first time I have shared any of my fudge recipes. You must have a scale and weigh the ingredients when making fudge.

Ingredients

12 oz Semi Sweet Chocolate
3 oz Miniature Marshmallows

1 lb 12 oz White Chocolate Chips (Don’t Substitute Vanilla Baking Chips. It must be true White Chocolate Chips)
6 oz Miniature Marshmallows

1/4 cup Butter
13 oz Pumpkin Puree
1 can Evaporated Milk
5 cups Sugar

1 T Pumpkin Pie Spice
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove

Directions

Line a large casserole dish (at least 15 x 10) with aluminum foil and grease lightly. In a medium mixing bowl add semi sweet chocolate and 3 oz marshmallows. In a large mixing bowl add white chocolate and 6 oz marshmallows. In a heavy stock pot add butter, pumpkin, evaporated milk and sugar. Cook over medium heat until boiling. Stir continuously. Boil for 7 minutes. Remove from heat and stir in pumpkin pie spice, and oils. Pour 1/3 of the mixture into the semi sweet chocolate bowl and the remaining 2/3 into the white chocolate bowl. Stir until smooth.  Pour white chocolate mixture into the pan. Drop the chocolate mixture over the top as pictured. Use a knife to swirl the chocolate and white chocolate mixtures together. Allow to cool for 2 hours before covering. Place in refrigerate for 1-2 hours before cutting. It can be store in the refrigerate in a air tight container for up to 3 months.

 

 

Apple Strudel Bars

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Nothing screams fall like hot apple pie, but I don’t always have the time to make the pie crust. These bars can be eaten on their own, with whipping cream, or with ice cream.

Ingredients

1 1/2 cups Unsalted Butter
3/4 cup Brown Sugar
3/4 cup Granulated Sugar
2 T Cinnamon
2 cups Flour
21 oz Apple Pie Filling

Directions

Preheat oven to 350 degrees. Grease a 9 X 13 pan.
Cream together butter and sugars with a fork.

Add in cinnamon and flour until it forms a crumble.

Press 2/3 of the crumble in to the bottom of the pan.

Cover with pie filling.

Sprinkle remaining crumbles over the top of the apple.

Bake for 25 to 30 minutes. Allow to cool for 10-15 minutes before cutting. Can be served hot or cold.

Cream Cheese Strudel Muffins

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I love all things with cream cheese. I also love strudel muffins. So I decided to play around. We added fresh peaches to 1/2 of the batch which was my daughters favorite.

Ingredients

Muffin
1 Egg
1 cup Milk
1/4 cup Oil
1/4 cup Sugar
2 cups Flour
3 tsp Baking Powder
1 tsp Salt
Optional 1/4 – 1/2 cup fresh fruit

Cream Cheese Filling
1 Egg
1/4 cup Sugar
8 oz Cream Cheese

Strudel
1/4 cup Unsalted Butter
1/4 cup Brown Sugar
1/2 cup Flour

Directions

Pre-heat oven to 400 degrees.

In a medium mixing bowl cream together egg, milk, oil, and sugar. Shift in dry muffin ingredients. Gently fold dry and wet ingredients together (including optional fruit).

In a separate bowl cream together filling ingredient until smooth.

In a third bowl cream together butter and brown sugar. Stir in flour until crumbly.

Line a 12 count muffin tin with liners. Layer each cup with a thin layer of dough followed by cream cheese filling, more dough, then sprinkle with strudel.

Bake for 18-22 minutes until golden brown.

 

 

Jar of Dirt

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I know this doesn’t sound like a sweet treat, but it is a little boys dream. It is a playful twist on a dirt cup. My son wanted to great these for birthday gifts for his friends. The amounts you will need will depend on the size of your jar, so this recipe is just a guideline.

Ingredients

16 oz Package Chocolate Sandwich Cookies
1 – 4 oz sleeve of Graham Crackers
1 lb Chocolate Rock Candy
2 lb Gummy Worms (we use half sour and half regular)
Plastic wrap

Directions

Pulse cookies and graham crackers in a food processor or blender until crumbs. Layer 1/3 of the cookie mixture to the bottom of the jar. Layer 1/4 rock candy. Layer 1/2 gummy worms. Layer 1/4 rock candy. Layer a small piece of plastic wrap to prevent too much cookies falling through the worms.  Layer 1/3 of the cookie mixture. Layer 1/4 rock candy.  Layer 1/2 gummy worms. Layer 1/4 rock candy.  Layer a small piece of plastic wrap and top with the remaining cookie mixture.

Biscuits & Gravy Supreme

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We love biscuits & gravy. We also love a good English Breakfast with Toast, Eggs, & Fried Tomatoes, so we started adding fried tomatoes to our biscuits & gravy. Then Joseph asked what I thought it would be like if we added eggs to it and It was AMAZING! And truth be told we have eaten this for dinner as well as Breakfast and Brunch.

Ingriendents

24 oz Reduced Fat Breakfast Sausage
1/2 cup Flour
1 T Black Pepper
1 cup Whipping Cream
3 cups Half & Half
4 large Tomatoes
4 Eggs
1/4 cup Olive Oil
Prepared Soda Biscuits

Directions

Prepare Soda Biscuits
Slice tomatoes 1/4 inch think.
Start browning sausage in a large sauce pan.
Pre-heat cast iron frying pan on medium heat with olive oil. Place tomato slices in a single layer in the pan.  Cook for 2-3 minutes per side.
Cut biscuits in half and place on plate. Top eat half of the biscuit with a fried tomato slice.
Add flour & black pepper over the cooked sausage. Over medium heat stir in whipping cream until it start thinking. Stir in half & half until thick gravy.
Poach Eggs. Place poached egg over the tomatoes.
Top with gravy & enjoy!

Soda Biscuits

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We love biscuits, biscuits & gravy, and biscuits & gravy supreme. Like all recipes I love playing around with recipes and that is how I came up with these biscuits.

Ingredients

2 1/2 cups flours
1/2 cup white cornmeal
1 1/2 T baking powders
1 tsp salt
1 tsp baking soda
1/4 cup unsalted butter
1/4 cup shortening
1 cup sour cream
1-12 oz can lemon-lime soda
1/4 cup unsalted butter

Directions

Pre-heat oven to 425 degrees. Combined dry ingredients in a medium size mixing bowl. Cut in 1/4 cup butter & shortening into the dry ingredients. Fold in sour cream. Fold in lemon-lime soda. Melt remaining butter and grease a 9X13 pan with a pastry brush. Spoon dough into the pan (12-15 biscuits). Brush remaining butter on top of the biscuits. Bake for 20-25 minutes until golden brown.

 

Multigrain Pan Rolls

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Most wheat rolls are too heavy and dense, so I played around with different flour combination to come up with a roll that is flavorful and has a good texture. These make a great side dish to any meal. They also make great sandwiches.

Ingredients

2 T Dry Active Yeast
2 T Honey
1 cup Olive Oil
1 cup Scalded Milk cooled to luke warm
3/4 cup Potato Flakes
1 cup Hot Water
1/2 tsp Sea Salt
2 Eggs
1 cup Whole Wheat Flour
1 cup Spelt Flour
1 cup Oat Flour
1 cup Rye Flour
1 cup All Purpose Flour
1/2 cup Butter

Directions

Combined yeast, honey, olive oil and luke warm milk in a large mixing bowl. Allow to raise for 15 minutes. In a separate bowl combined potato flakes, salt and hot water. After the 15 minutes add potato mixture and eggs to the yeast mixture. Stir in flour one cup at a time. Knead dough for 3-5 minutes in bowl. Allow to raise for 4-6 hours. Pounding done as needed.

After 4-6 hours, turn out onto floured surface and knead for 3-5 minutes. Melt the 1/2 cup Butter. Brush Casserole Pan with butter (19 x 12 or a 9 x 13 + 9 x 9 inch pan) Shape in to 2 inch balls. Place in pan 1/2 inch apart. Brush with butter and allow to raise for 30 minutes.

Pre-heat oven to 400 degrees. Bake for 20-25 minutes until golden brown and sound hollow when you thump them.

Garlic Knots

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I love bread and I love garlic. I have had good and bad bread sticks, garlic knots, and garlic bread. Last week I was craving garlic knots so I stirred up the following recipe. They turned out amazing!

Ingredients

1 T Yeast
3 T Honey
1/4 cup Olive Oil
1 cup Warm Water
1 Egg
3 1/2 – 5 cups Flour
1 cup Butter
2 tsp Minced Garlic
1/4 cup Parmesan Shreds
1/4 cup Grated Parmesan
2 tsp Johnny’s Garlic Spread & Seasoning

Directions

In a mixing bowl combined yeast, honey, oil, and water. Let raise for 15 minutes. Stir in egg. Add flour 1/2 cup at a time. Let rise for 10 minutes.

While the dough is raising combined remaining ingredients.  Pre-heat oven to 400 degrees.

Knead dough for 2-3 minutes. Break off 2-3 Tablespoons of dough and form into 6 inch long ropes. Repeat with all the dough.


Roll each piece of dough into the Parmesan mixture and tie into a knot.


Bake for 12-15 minutes. Serve warm.

Apple Crisp

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Apple Crisp is a family favorite. I have tried different recipes over the years, but mine is basic and easy. It can be cooked in the oven or in a dutch oven.

Ingredients

5-6 Granny Smith Apples
2 T Cinnamon
1/2 cup Brown Sugar
1 cup Butter
1 cup Sugar
1 cup Flour
2 cups Oats

Directions

Pre-heat oven to 375 degrees. Lightly grease 9×13 pan. Core, peel and slice the apples into bite size pieces and place in a mixing bowl. Add cinnamon and brown sugar. Stir until all of the apples are evenly coated. Pour into the pan and evenly spread out.

In the mixing bowl you just emptied combined butter, sugar, and flour and cut with a pastry cutter or fork until crumbly. Stir in oats.

Sprinkle mixture over the apple mixture and bake for 30 minutes. Serve with whipping cream or ice cream.

Loaded Baked Potato Salad

Loaded Baked Potato Salad

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Who doesn’t enjoy a loaded baked potato? In the summer it is just way to hot to eat them. Joseph does not like traditional potato salad, so we came up with this recipe.

Ingredients

5 cups Red Potatoes cubbed
1/2 cup Olive Oil
1 cup Sour Cream
1/2 cup Mayonnaise
3 Green Onions Diced
1 clove Garlic Minced
1 cup Shredded Cheese
1/2 cup Bacon Crumbles

Loaded Baked Potato Salad Steps

Directions

Dice potatoes and steam them for 5 minutes. Preheat large skillet. Add olive oil and potatoes and fry the until golden brown. Remove from heat and place in the refrigerator to cool for 30 minutes. In a separate  bowl combined remaining ingredients to make the sauce. Stir sauce over cooled potatoes and server.

Loaded Baked Potato Salad