Author Archives: Beyond Possibilities

Unknown's avatar

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.

Yorkshire Pudding

Leave a reply

My father-in-law is from England, so Yorkshire Pudding was a staple in their home. I know there are several recipes for it, but this is the one I learned from my Mother-in-law.

Ingredients

2 cups Milk
3 Eggs
1 1/2 cups Flour
1/2 tsp Salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter

Directions

Pre-heat oven to 425 degrees. In the mixer beat together milk and eggs. Add flour and salt and blend until smooth. Batter should rest for 2 house in the refrigerator in a non metal container.  In muffin tin place 1/4 – 1/2 teaspoon of fat. Heat muffin tin with the fat in it for 5 minutes. Remove batter from refrigerator and stir with a wooden spoon. Pour batter into hot tins, filling each tin 3/4 full. Bake for 45 minutes or until golden brown. Serve with gravy.

Variation – Toad in the Hole

Brown 1 lb Sausage in a cast iron skillet. (We prefer Irish Sausage) Pre-heat oven to 425 degrees. Remove batter from refrigerator and stir with a wooden spoon. Pour batter into hot tins, filling each tin 3/4 full. Bake for 45 minutes or until golden brown. Serve with gravy.

 

White Chocolate Lemonade Cookies

1 Reply

I love Lemon flavored desserts, so I decided to create a cookie. It has become a favorite of family and friends.

Ingredients

1 cup Butter
2 cups Sugar
3 Eggs
1/4 cup Sour Cream
2 tsp Lemon Juice
25 drops doTerra Lemon Essential Oil
1/4 cup Cornstarch
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
4 cups Flour
1 12 oz Bag White Chocolate Chips

Directions

Pre-heat oven to 375 degrees. Cream together butter and sugar, Stir in eggs, sour cream, lemon juice, and lemon essential oil. Sift together dry ingredients and mix into wet ingredients. Stir in White Chocolate Chips. Bake for 8 – 10 minutes.

 

Citrus Popcorn

3 Replies

I grew up with my mom making candied and caramel popcorn for picnics and summer holidays. As I have gotten older I still crave them, but often find them too sweet. I created this recipe to meet my craving with out being overly sweet.

Ingredients

1 Bag Popcorn Kernels – 36 cups of popped popcorn
1 14oz Bag  Yellow Candy Melts
1 14oz Bag  Orange Candy Melts
1 14oz Bag  Green Candy Melts
50 Drops doTerra Lemon Essential Oil
40 Drops doTerra Wild Orange Essential Oil
40 Drops doTerra Lime Essential Oil

Directions 

Air pop 12 cups of popcorn for each color/flavor place in large bowl. In a glass or ceramic microwave safe bowl melt one color of candy melts at a time on half power for 2 minutes. Stir and return to the microwave on half power for an addition 1-2 minutes until melted. Add the essential oil and Stir. Lemon in yellow. Wild Orange in orange. Lime in green. Pour candy melts over the 12 cups of popcorn and stir until all of the popcorn is coated. Pour out on to waxed paper. Repeat for the next to colors. Allow 20 – 30 minutes for the candy melt to set. Combined all three flavors together. 

Clearly this is a VERY LARGE batch. You can make one flavor rather than all three our you can divide the batch as follows:

1/2 Bag Popcorn Kernels – 9 cups of popped popcorn (3 cups per flavor)
3.5oz  Yellow Candy Melts
3.5 oz Orange Candy Melts
3.5 oz  Green Candy Melts
13 Drops doTerra Lemon Essential Oil
10 Drops doTerra Wild Orange Essential Oil
10 Drops doTerra Lime Essential Oil

Chicken Zucchini Casserole

Leave a reply

I grew up with my mom making a Zucchini Casserole as the vegetable side dish. Like many of our family favorite dishes Joseph and I discussed how we could make it better. As we made various changes we would discuss what we liked as well as how we could continue to improve upon it until we came up with this recipe.

Ingredients

1 cup Diced Onions
1 cup Shredded Carrots
1 T Minced Garlic
2 T Butter
2 cups Cooked Cubed Chicken (I have used grilled, smoked, and pan fried)
2 – 10 oz Cans of Cream of Chicken Soup
1 cup Sour Cream
2 cups Cubed Zucchini
2 cups Yellow Squash
1 bags Cheese Croutons
1-2 cups Shredded Cheese

Directions

Preheat oven to 375 degree. Melt butter in skillet over medium high heat. Once the color starts to brown add in onions, carrots, and garlic. Cook until the onions are translucent.  Pour into a 9X13 Casserole dish. Stir in zucchini and yellow squash. Stir in chicken, soup and sour cream. Top with croutons. Bake for 25 minutes. Top with cheese and continue baking for 5 minutes.

Variations:

  • 4 cups Zucchini rather than 2 cup Zucchini and 2 cups Yellow Squash
  • Stir Croutons in to the mixture.
  • Add cheese prior to topping with croutons and bake for 30 minutes.

 

Carrot Cake

Leave a reply

We LOVE Carrot Cake. I can’t even remember when I started making it. We love it thin in a sheet pan, layered with frosting in the middle, but our all time favorite is in Ice Cream Cones.

Ingredients

2 cups All Purpose Flour
2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Ground Cinnamon
2 tsp Pumpkin Pie Spice
1 tsp Salt
1 1/2 cups Grape Seed Oil
2 cups Sugar
4 Eggs
10 oz Crushed Pineapple
2 1/2 cups Carrots
1/2 cup Coconut Flakes
1/2 cup Chopped Pecans or Walnuts (optional)
1/2 cup Raisins

Directions

Preheat oven to 350 degrees.

Combine all dry ingredients in a large bowl and set aside. In a separate bowl cream together oil, sugar and eggs. Add into dry ingredients and mix well. Add in carrots, pineapple, coconut, nuts, and raisins. Pour into Greased and floured pan. Bake for 40 – 60 minutes depending on the size pan.

3 – 9 inch round cake pans
2 – 1/4 sheet pans
1 -19 x 12 inch pan
60 Ice Cream Cones

Allow to completely cool. Frost with Cream Cheese Frosting.



Chicken Zucchini Pan Fry

Leave a reply

We found a recipe for Zucchini Boats that had chicken, nuts, mushrooms and onions bake in zucchini. It was a lot of work and the flavor was good, but as usual we wanted to improve on it. After a couple of tries we landed on the following recipe which has become a family favorite.

Ingredients:

2 Boneless Skinless Chicken Breasts Cubed
2 T Olive Oil
2 cups Zucchini Cubed
2 cups Yellow or Crookneck Squash
1 cup Onions Diced
1 cup Mushrooms sliced
1 cup Cherry or Grape Tomatoes cut in half
1 cup  Nuts (Walnuts, Pecans)
1-2 cup Crumbled Goat Cheese

Directions

In a large cast iron skillet. Grill cubed chicken over medium heat. Remove from a pan. Saute onions until caramelized.  Remove from pan and add to chicken. Saute mushrooms. Return chicken and onions to the pan. Stir in zucchini and yellow squash and cook for 5 minutes. Add in nuts and tomatoes. Cook 2 – 3 minutes. Stir in 1 cup Goat Cheese just before serving.  Sprinkle with additional Goat Cheese when serving. We enjoy it with Pita Bread.

Thai Chicken & Broccoli in a Peanut Sauce

Leave a reply

I love Thai Food with the spices and peanuts. I started playing around with different Thai Peanut Sauces, but didn’t find exactly was I was looking for. After playing around I came up with one I really enjoy. You can increase the spicy level by adding more chili flakes and chili oil. My basic recipe is mild. Serve over rice or noodles. This recipe doubles and triples very nicely.

Ingredients:

2 Chicken Breasts
2 T Peanut Oil
1 1/2 cups Smooth Peanut Butter
1/2 cup Soy Sauce
1 1/2 cup Water
1 T Chili Flakes
1 T Chili Oil
2-3 cup Broccoli
1/2 cup Dry Roasted Peanuts

Directions:

Cut Chicken Breasts into bit size pieces. Brown in wok with Peanut Oil.

Cut Broccoli into bit size pieces.

Add in Peanut Butter, Soy Sauce, Water, Chili Flakes, and Chili Oil, Stir until it creates a smooth sauce.

Stir in Broccoli and Peanuts and cook for 3-5 minutes.

Serve over noodles or rice.

 

Favorite Sugar Cookies

1 Reply

I LOVE Sugar Cookies. Growing up my grandmother’s recipe was the one we used and it was my favorite. But I realized it was my favorite because it was the one I had the most. As time has gone on I have have cookies from several other places. I would find thinks I liked also things I didn’t. The text would be good but it lacked flavor. The cookie was good but I didn’t like the frosting. So for the last couple of years I have played around with recipes for myself. I have finally nailed it. We found that this cookies are best 2 to 3 days after making them. It gives the frosting and cookie to become one amazing flavor.

Ingredients

2 Cups Unsalted Butter
2 Cups Granulated White Sugar
1/2 Cup Whipping Cream
6 Eggs
2 tsp Pure Vanilla
1 tsp Almond Extract
4 tsp Baking Powder
1 tsp Salt
6 – 7 Cups Flour or 4 – 6 cups Namaste Foods Organic Perfect Flour Blend

Directions

Preheat oven to 350 degrees. Cream together butter and sugar. Whip together whipping cream, eggs, vanilla, almond extract, baking powder and salt. Cream together the two mixtures together until smooth. Stir in flour 1/2 cup at a time. You want the mixture to be thick but not dry.

DO NOT CHILL DOUGH. Divide into workable batch (2 to 4). Roll out on to floured surface to 1/4 inch thick. Cut out with cookie cutters. Bake for 6 to 8 minutes.

Frosting Ingredients

1/2 cup Unsalted Butter Softened
8 oz Cream Cheese Softened
25-30 doTerra Lemon or doTerra Wild Orange Essential Oil
1 1/2 – 2 lbs Confection Sugar.

Directions

In a mixer whip together butter and cream cheese. Mix in vanilla. Gradually add in powdered sugar to desired consistency.

Sweet & Spicy Apple Bars

1 Reply

I love playing with recipes. Several years ago we went to Gardener Village in West Jordan, Utah and one of the shops had Carmel Apple Bars. This is a play off of that bar. The sweet is the caramel sauce and the spicy is the cinnamon and clove essential oil. There is a tart note that  comes for the Granny Smith Apple. This is a playful and tasty dessert.

CRUST

1 1/2 cups Unsalted Butter
1 1/2 cups Sugar
4 cups Flour

Combine sugar and flour in bowl. Cut in butter with a fork until crumbly. Press 3/4 of the mixture into a cookie sheet.  Preheat oven to 350 degrees.

FILLING

1/2 cup Water
1 cup Brown Sugar
2-3 drops doTerra Cinnamon
1-2 drops doTerra Clove Bud
6 Granny Smith Apples (approximately 3 cups)

Peel, slice, and cut apples. In a medium sauce pan combined water, sugar, and essential oils. Bring to a boil. Stir in Apples. Pour over crust. Sprinkle with remaining  crust.

Bake for 25 – 30 minutes until lightly brown.

Cool for 10 – 15 minutes and top with caramel sauce. Use your favorite or 1/2 of the recipe below.

Simple Carmel Sauce

1 cup Butter
1 can Sweetened Condensed Milk
2 cups Brown Sugar
1 tsp Vanilla

Combine all ingredients in a medium sauce pan. On medium heat bring to a boil, stirring continually. Boil for 5 mins until thick. Remove from heat and stir in vanilla.

 

 

Slapfish

Leave a reply

When we could not decide where to go for lunch with our oldest two we came upon Slapfish. After checking out there menu online we decided to give it a shot, I am happy to say, it was definitely worth it and a pleasant surprise. We selected 5 items to share between the 4 of us, Below we will review of each of them. If you are looking for good seafood and quick friendly service I would highly recommend Slapfish.

Serving Boylan Bottling

L – If I was not Diabetic I would have drunk the Black Cherry fountain soda, but instead I just put a splash in my Diet Coke. Yum!

J – Not being Diabetic (yet) I drank the black cherry. One of the best that I have had. I did try the others and this was my favorite.

S – After trying the other drinks, the Black Cherry was my absolute favorite! It had a very smooth flavor.

M – I  also had a Diet Coke with with a splash of Black Cherry. It was the best drink I have ever had.

L- The Fish and Chips were AMAZING and my favorite dish. It took me back to the Fish we had in England 17 years ago this week. The better was lite, crispy goodness and the fish was moist and flaky. The chips where not true English Chips but rather Fries dusted in Chili Powder.  Their tartar sauce was fantastic. Their Fry Sauce or rather Awesome Sauce as they call it has a hint of Lime as well as Chili Powder to it.

J – The breading was very lite and crispy and the white fish was very delicate. Though this is a fried dish it was surprisingly lite and really good. This is where I tried the different hot sauces below. The french fries here are pretty standard, I think they put their development time into how to treat the seafood correctly, which is great.

S – The fish and chips were so light and crispy, paired with the house tartar sauce, which had hints of cucumber, it tasted very clean, the flavors worked well together and stayed on my palate along with the other dishes, which all played nicely together. The fries and fish were dusted in chili pepper. I really enjoyed the fish and chips. The fries were some of my favorite fries I’ve ever had.

M –  The Fish and Chips were Awesome,  they were my second favorite dish. They were very delicate and even though it was fried it wasn’t very greasy.

L – My second favorite dish was the Grilled Shrimp Salad. The salads come with your choice of grilled Fresh Fish/Seafood over amazing vegetables with a Honey-Lime  Vinaigrette. Hidden under the shrimp was pickled onions that were delightful.

J – Really good mix of veggies and fruit (tomatoes) and a lot of shrimp for a salad. Just going to say this right now for a place that is supposedly fast food, they treated the seafood correctly. The shrimp in this salad was cooked perfectly and I could have eaten the entire thing.

S – I really like salad, and this one did not disappoint. There was a great mix of fresh produce (Lettuce, Raddishes, Cucumbers, Carrots, and Coleslaw) plus some pickled cabbage. The shrimp was seasoned and grilled to perfection. All of these, combined with the honey vinaigrette, led to a very pleasant trip to Flavor Town.

M – I honestly think that this was the best thing we got. It had some great Fruits and veggies, amazing grilled shrimp, and an awesome vinaigrette sauce. It was overall Amazing!

L- My third favorite was the Lobster Taquitos were tasty. Delicate Lobster in a crisp shell drizzled with Awesome Sauce.

J – I have eaten my fair share of taquitos, I have probably eaten yours too, but these were fantastic, though the end pieces in the pictures look a little dark the Lobster inside was so soft and full of flavor, add these to the salad above and you are in perfection.

S – Taquitos have never been my favorite, but these Lobster Taquitos, however, made me very happy. The sauces on top (Awesome sauce and what seemed to be a pleasantly spicy BBQ sauce) paired very nicely with the delicate lobster inside. The taquito’s shell was pleasantly crispy.

M – The Lobster Taquitos honestly my least favorite. I felt like the Sriracha was too over powering.

L- My fourth favorite is one of their most popular items on the menu. The Clobster Grilled Cheese. It was very tasty and reminded me of a Lobster Roll.

J – The sandwich, let me try to describe this for a second. First you have a lot of fresh tender lobster, then you add that to a grilled cheese, how can you go wrong, well maybe if you add the sauce they put on it, but remove the sauce and i think this a great sandwich. The sauce was a little too much and for me it distracted from the cheese and lobster.

S – This was my favorite dish, even though they were all amazing! It was crunchy, delicate, and flavorful. In my opinion, putting lobster on a grilled cheese sandwich is one of the best ideas ever!

M – This was my favorite grilled cheese sandwich I have ever had. again it was very light. It could have had less sauce though.

L- My least favorite was the Surf and Turf Lobster Burger. It was good, but I thought that there where too many textures and flavors. It was very messy. My favorite part of this combo was the homemade pickle spear. (not photographed) It was fresh and crisp. I don’t know that I would order this burger again.

J – This is a truly messy burger, there is a metric lobster ton of lobster on this burger, which made it really good. I LOVE a good burger, and for me it starts with the beef, the patty on this is a little weak for my taste, I would have like to see something with a stronger beef flavor, something to stand up to the strong surf.

S – I love a good burger, and for me this was the perfect mix of Surf and Turf.  Again the lobster is delicate and pairs nicely with the sauces inside. The beef patty I feel complimented its toppings very well. The toasted bun had a great flavor. I think they have spent the time necessary to prepare seafood properly!

M -This was my 4 favorite, there could have been more hamburger, the hamburger could have had more seasonings and less sauce.

L- I love Malt Vinegar on my Fried Fish, but their house sauces where also tasty. I will let J review them in detail.

J – LeeAnn is the malt vinegar person in our relationship, or any vinegar for that matter. I am experimenting more with hot sauces than I ever thought I would so I tried these three on the Fish and chips. The Habanero was subtle to start out with and then came back around afterwards for a kicking party.  The sriracha hot sauce was tamer than the one with the rooster on it. I think the star of this lot was the Garlic Serrento hot sauce it is milder that you would expect and plays really well with the food here.