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.

Citrus Sugar Cookies with Cream Cheese Frosting

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Ingredients Nutrition

  • 1 cup sugar
  • 1 cup unsalted butter
  • 1 cup salted butter
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 5 drops doTerra Lemon Essential Oil
  • 5 drops doTerra Wild Orange Essential Oil
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 4 1⁄2 cups flour

Directions

  1. Cream sugar, butter and powdered sugar.
  2. Then cream in eggs and vanilla, and essential oils.
  3. In a separate bowl mix baking soda, cream of tartar, and flour.
  4. Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
  5. Chill in refrigerator at least 2 hours.
  6. Roll out to ¼ inch think.
  7. Place on parchment lined cookie sheet.
  8. Bake at 350° for 10-12 minutes or until the edges are browned.
  9. You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.

Frosting

8 oz Cream Cheese
1/4 lb Unsalted Butter
1 tsp Vanilla
2 lb Powdered Sugar

Directions

  1. Cream together cream cheese, butter and vanilla.
  2. Add 1/2 lb of powdered sugar at time until fully incorporated.

French Toast Casserole

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8 to 12 hours before mixing together cut the following in to cubes:

1 Loaf Brioche Bread

1 Loaf Challah Bread

Cream together:

1 Egg

8 oz Cream Cheese

¼ cup Sugar

Whip together:

1 cup Whip Cream

8 Eggs

Mix together:

Bread Cubes

1 ½ cup Fruit

1 cup Pecans

Whipping Cream Mixture

Preheat oven to 375.  Grease a large casserole dish or 2 9×13 Casserole dishes. Pour half of the of the bread mixture into a bottom of the casserole dish(es). Cover with Cream Cheese mixture. Top with remaining Bread Mixture. Bake for 45 mins. Allow to cool for 10 minutes before serving.

 

Rustic Cream Cheese Pastries

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Dough

5 cups Flour
1 tsp Salt
1 cup Butter

1 1/2 cup Warm Water (105-115 degrees)
2 1/2 T Yeast

1 1/4 cups Milk
1/4 cup Sugar

1 beaten Eggs

  1. In a large bowl mix together flour and salt. Cut butter into 1/4 slices into the flour mixture. Cut mixture together with a pastry cutter or fork.
  2. In a large bowl whisk together water and yeast. Allow to sit until while preparing milk mixture.
  3. In a medium sauce pan warm milk and sugar until warm to the touch.
  4. Pour into milk mixture over yeast mixture and stir until well combine. Allow to sit for 10 minutes.
  5. Add in beaten eggs and combined completely.
  6. Create a well in the center of the flour mixtures and gently fold in the wet ingredients. Gentling continue folding until the dry ingredients are moist. You want the butter to remain in chunks to create the flaky pastry.
  7. Refrigerate for 4-12 hours.
  8. On a floured surface gently flatten the dough with your hands into a small square. Lightly flour over the top and roll out into a 15 inch long rectangle using a rolling pin. lightly flour and fold 1/3 of the dough over and then over again as if folding a letter to place in an envelope. Roll out into a 15 inch long rectangle and lightly flour and fold 1/3 of the dough over and then over again.  Roll out into a 15 inch long rectangle and repeat again.
  9. Tightly wrap the tri-folded dough in plastic wrap and place in refrigerator of 30 minutes or more.

Cream Cheese Filling

2 – 8 oz Bricks of Cream Cheese
1/4 cup Sugar
1 Beaten Egg
1 tsp Vanilla

  1. Wisk together all ingredients until smooth.

Fruit Filling

You can choose to use Jam, Jelly, and/or Pie Filling

Prepare Danish

1 Egg
1/4 cup Milk

  1. Wisk together egg and milk to make an egg wash.
  2. Preheat oven to 450 degrees
  3. Remove dough from the refrigerator and divide in half. Put the half you are not working back in the refrigerator. Roll out into a 1/4 inch thickness. Cut into squares or rectangles. Add filling and fold edges over decoratively.
  4.  Place on a parchment paper lined cookie sheet.
  5. Brush with egg wash.
  6. Bake for 8-10 minutes until pastry is golden brown.

Print Friendly File – Rustic Cream Cheese Pastry

 

Chunky Freezer Spaghetti Sauce

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Step One – Prepare the following Vegetables:

16 oz Chopped Mushrooms
3 Medium Green Bell Peppers Diced
2 Medium Onions Diced
1/4 cup Minced Garlic

 

Step Two – Combined and  and brown the following:

2 1/2 lbs Lean Ground Beef
8 T Italian Seasoning
4 T Tarragon
2 T Basil
2 T Black Pepper
4 T Sugar

 

Step Three – Add Vegetables in and cook for 30 minutes stirring every 2 to 5 minutes.

 

 

 

Step Four – Add in the following stirring after each can:

4 – 14.5 oz cans of Stewed Tomatoes
4 – 14.5 oz cans of Fire Roasted Tomatoes
8 – 14.5 oz cans of Diced Tomatoes

 

Step Five – Simmer on Medium heat for 60 minutes stirring every 2 to 5 minutes.

 

Step Six – Add in the following stirring after each can:

5 – 6 oz cans Tomato Paste
5 – 6 oz cans Tomato Sauce

 

Step 7 – Simmer on low for 3 hours stirring every 5 to 10 minutes.

NOTE: Best if it is served 24 hours or more after cooking.

 

Step 8 – Divide into 8 – 9 quart plastic containers on cooling racks. Allow to cool for 30 minutes. Put the lids on and put in the freezer.

Chunky Freezer Spaghetti Sauce