1 1/2 Mayonnaise (I use Olive Oil Mayo)
1 T Honey
2 T Milk
4 tsp Lemon Juice
2 tsp Poppy Seeds
3/4 tsp Celery Seeds
1-2 drops doTerra Lemon Essential Oil
1-2 Toothpicks doTerra Celery Seed Essential Oil (see cooking with essential oils)
Combined all ingredients together in glass or metal bowl. Cover and refrigerate until ready to server.
4 cups Shredded Cabbage
1 cup Shredded Carrots
Combined slaw ingredients with dressing just before serving.
We love playing with flavors at our house. This sauce is a family creation. Use with pasta, as pizza sauce and more.
1/4 cup Butter
1/4 cup Arrowroot
1/4 tsp Salt
3 cups Half & Half
1 1/2 cups Parmesan Cheese Shreds
2 tsp Fresh Basil Chopped
2 tsp Crushed Red Pepper Flakes
1/3 cup Sun-dried Tomatoes Chopped
In a sauce pan combined butter, arrowroot, and salt . Stir in half & half shimmer for 2 minutes. Add in Parmesan cheese. Add in basil, red pepper and tomatoes.
Who doesn’t love Bacon & Eggs together. This is a perfect twist to the classic Deviled Egg recipe. I have made this recipe easy to scale by writing it per egg.
Hard Boiled Egg
2 tsp Mayo
1/4 tsp Mustard
2-3 drops Hot Sauce
1/2 tsp Bacon Bits
Sprinkling of Paprika
Slice egg, remove yoke and smash in a bowl. Add mayo, mustard, hot sauce, and bacon. Stir completely. Add mixture back into the egg halves and sprinkle with paprika.
This recipe is best severed right out of the oven! At a family dinner we decided it would be really good with broccoli as well.
5-6 cup Cauliflower diced (Cauliflower Pearls)
12 oz Cream Cheese softened
12 oz Sour Cream
2 T Dehydrated Onions
1 tsp Sea Salt
1 tsp Black Pepper
2 tsp Minced Garlic
1 cup Sharp White Cheddar Cheese Shredded
1 cup Sharp Cheddar Cheese Shredded
Preheat oven to 350. Dice Cauliflower into 1/4 inch cubes. Cream together cream cheese, sour cream, onions, salt, pepper, and garlic. Stir in cauliflower and cheese. Press into 9×13 casserole dish. Bake for 45 minutes until golden brown.
I grew up with candied yams for special occasions especially on Thanksgiving. My mom would peel the yams, cut them into 1 inch cubes, and then boil them. Once boiled she would stir in butter, evaporated milk, and brown sugar. After trying a few different things, this is the one I have been using for the last few years.
15 lbs of Yams
3/4 cup Butter
1 1/2 cups Brown Sugar
3/4 cup Whipping Cream (or Evaporate Milk)
1 tsp Vanilla
Pre-heat oven to 400 degrees. Line a baking sheet with tinfoil. Make a 1/2 slice in each yam skin and place on the pan. Bake for 1 hour and leave in the oven over night (or for 5-8 hours).
Remove the skin from each of the yams and cut into 1 inch cubes.
In a sauce pan melt the butter and let it come to a gentle boil. Stir in brown sugar until smoothly. Add in whipping cream and vanilla. Stir continually until completely incorporated.
Add yams into a Crock-pot. Pour syrup mixture over the yams and stir. Cook for 2-3 hours on low heat until completely heated.
I love a good cheese ball for an appetizer. This is one of my favorites, but I think it’s because it is my own creation. 😉 Serve with your favorite cracker or as a spread on your favorite meat sandwich.
8 oz Mascarpone Cheese
8 oz Cream Cheese
1 -2 tooth picks of doTerra Dill Essential Oil
1-2 tooth picks of doTerra Basil Essential Oil
pinch of Salt
1/2 tsp Minced Garlic
2 tsp Chopped Green Onion
4 Slices Deli Ham Chopped (I love using Black Forest)
Mix mascarpone cheese and cream cheese until smooth. Add essential oil and salt. Fold in remaining ingredients. Form into a ball and cover with plastic wrap. Refrigerate for 12 – 24 hours before serving.
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.
2 cups Milk
1 1/2 cups Flour
1/2 tsp Salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter
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.