I am a dōTERRA Wellness Advocate and I love using the essential oils in my recipes. Check out the Tips for Baking with Essential Oils by Tina Yelle, Ontario, Canada
Cooking, Baking and Candy Making with Essential Oils
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Sloppy Joes
2 lb Ground Beef
1/4 cup Dehydrated Onions
2 T Minced Garlic
Brown together in a heavy or cast iron skillet.
1-8 oz can of Tomato Sauce
1-6 oz can of Tomato Paste
2 T Mustard
2 T Lemon Juice
2 T Liquid Smoke
2 T Worcestershire Sauce
1/2 cup Brown Sugar
1/2 Ketchup
Mix together in a skillet and simmer until it thickens about 10 – 15 minutes.
Bountiful Baskets Produce Co-op
For the last 6 years our family has participated in our local produce co-op called Bountiful Baskets. It saves us lots of money on our produce and gives us a variety to help us create our meal plan for the week.
I choose to volunteer each week, but as part of the co-op they only ask you volunteer every 6 to 8 times you order. The co-op is not possible with out volunteers. Volunteers arrive an hour before the order pick up time. They upload the truck, check the produce, distribute it evenly into the baskets and assist other members pick up their orders.
Bountiful Baskets is a not-for-profit food co-op for families that want to have more fresh produce for less money. In order to participate, you must set up a free account on the website. It is helpful to upgrade your web browser to the most current version, to ensure the website will function properly for you.
Contributions are accepted beginning Mondays at 9:00 a.m. for Wyoming, 10:00 a.m. for Utah & Montana, and 12:00 p.m. for all other states and end Tuesday at 9:00 p.m.. Making a contribution is sometimes referred to as “ordering”, but this is not accurate. We call it contributing or participating, because Bountiful Baskets is not a business that you buy from, but rather a co-op where we all pool our money to buy things together. Because of that if you forget to pick up your order it is donated to a locate Fire Station or charity.
Ice Cream Cone Cupcakes
It is always fun to create something that looks impressive with not much more effort. Ice Cream Cone Cupcakes definitely get a lot of attention when ever we take them as treats.
I have fond memories of Ice Cream Cone Cupcakes. I always eat the cone first and save the frosted top for the end. The first time I made them for our children Joseph was more excited than the kids. That is when we shared childhood memories of them.
It was just a couple of weeks ago that I was introduced to these amazing racks that made baking and transporting these fun desserts so much easier. The previous times I made them I would line a roasting pan with then make tin foil balls to place in between each cone. You can purchase Betty Crocker Ice Cream Cone Cupcake Baking Rack or Wilton 2105-4820 Cupcake Cone Baking Rack from Amazon.
My son requested Ice Cream Cone Cupcakes for his team treats for his last hockey game of the season. He played for the Squirt Sharks, so he wanted the frosting to be the colors of the Sharks. We made Chocolate, Vanilla, and Swirl. You can make them with any cake recipe that can be made into cupcakes. If you are in a hurry you can even use a cake mix.
Fill the cone to the first lip as in the picture. You will want to put tin foil or a pan underneath the trays because if you over fill them you will have run off.
Allow to completely cool before frosting. I love using a large tip and a piping bag to frost them.
For the swirl cupcakes I place half grey and half blue frosting in the piping bag.
You can also hide special treats inside the cone like a Reese’s Peanut Butter Cup or a Rolo.
You will need to store them loosely covered to help keep the cones strong. If you store them in an airtight container the cones go soft. They will need to be eaten within 2-3 days. But if your house is anything like ours you won’t need to worry about that.
Cherry Cordial Bars
This is a recipe I made up several years ago. I wanted something with cherries but I am not a fan of cherry pie. This dessert has become a favorite of our family and several others.
1 Chocolate Cake Mix (Triple Chocolate Fudge is my favorite)
3/4 cup Oil
3/4 cup Water
3 Eggs
8oz Cream Cheese
1 Egg
1T Vanilla
1 can Cherry Pie Filling
Mix together cake mix, oil, water, and 3 eggs.
Cream together cream cheese, egg, and vanilla.
Preheat the oven to 350 degrees. Grease a 9 x 13 pan.
Layer 3/4 of the cake mix followed by cream cheese, then pie filling, and then the remaining cake mix. Bake for 30 – 40 minutes until the toothpick comes clean when poked in the center.
Doctor Seuss Donuts a True Work of Art
Roger’s Bakery in Magna, Utah creates fun multicolored donuts every March 2nd in honor of Doctor Seuss Day also now as NEA’s Read Across America Day. It is a celebration of Doctor Seuss Birthday. Schools & libraries participate by bringing together kids, teens, and adults to read. you can too!
Many schools in Salt Lake County celebrate by ordering these tasty and fun donuts from Roger’s Bakery. I grew up on Donuts and pastries Roger’s Bakery i from and have made it part of our family traditions as well.
Potato Ham & Leek Soup
We participate in produce co-op called the Bountiful Baskets. When we got leeks for the first time I did not know what to do with them. I googled leek recipes and I found a Potato Leek Soup. I started with that recipe, but found it bland. So I added some onions and ham to it. The next time we smoked ham I kept the bone and some of the ham in the freezer for the next time we got leeks. I replaced the chicken stock by boiling the bone to make ham stock. We found that smoked ham is our favorite in this soup.
Ingredients: 
1 ham bone
1 1/2 cups leeks
1 medium onion
2 T Garlic
2 cups yellow potatoes
2 cups diced ham
4 T unsalted butter
1/2 cup flour
2 cups whipping cream
2 cups half and half
Step One:
Boil ham bone in 4 Qt Water for 30 minutes on high.
Step Two :
Chop leeks and onions. Crush Garlic and Cube Potatoes and Ham.
Step Three:
Remove bone form the water. Add in leeks, onions, and garlic. Return to a boil.
Step Four:
Add in potatoes and return to a boil. Once boiling turn heat down to medium for 10 minutes.
Step Five:
Add in Ham, turn up to high and return to a boil. Add butter.
Step Six:
Whisk together flour and whipping cream together.
Step Seven:
Reduce to medium heat. Add whipping cream mix to the pot. Whisk in half and half and continue whisking until thickened.
Step Eight:
Remove from heat and enjoy.
Makes 12 to 14 1 cup servings.
Cheesecake Coconut Bombs
I love coconut and cheesecake, but as a diabetic I can’t always indulge in coconut cheesecake. I co-worker was on the KETO diet and talking about Fat Bombs.
That got my brain going. I played around and on the second try I found my new treat. It satisfies my sweet tooth and has become my go too when my glucose levels are high, but I am craving something sweet. My kids like them too.
4 oz White Chocolate Baking Bar
8 oz Coconut Oil
8 oz Cream Cheese
3 cups Unsweetened Coconut
Melt white chocolate and coconut oil on half power in the microwave for 4 minutes. Stop and stir every 30 seconds. Stir in cream cheese until smooth. Stir in coconut. With a cookie scoop, scoop on to parchment paper lined cookie sheet. Refrigerate for 30 minutes on cookie sheet. Remove from cookie sheet and store in the refrigerator in an airtight container.
Makes 30-40.
Per Noi Trattoria
***** Authentic Italian Cuisine
Address
1588 E Stratford Ave (11.21 mi)
Salt Lake City, Utah 84106
Per Noi Trattoria is our favorite Italian Restaurant. Their Gorgonzola Gnocchi was my inspiration for creating our Grilled Chicken Gorgonzola Gnocchi. Their Calamari Fritti is fresh, delicate, and our favorite appetizer. Their fresh pasta is very delicate. Their Creamy Pesto is fantastic. Each time visit we enjoy their variety of flavors combinations in their rich sauces. Per Noi Trattoria will soon be relocating to Highland Drive and we wish them continued success!
Menu
Appetizer
Arancini
Rice ball, stuffed with peas, mozzarella, Bolognese, and tomato sauce. Deep fried in canola oil.
$6.95
Calamari Fritti
Breaded and fried squid.
$10.95
Eggplant Parmigiana Appetizer
Two large slices of eggplant seared and layered with homemade tomato sauce, mozzarella, and parmigiana.
$8.95
Rolatini Di Spinaci
Fresh homemade pasta, spinach and ricotta cheese.
$9.95
Soup
Pasta Fagioli
Pasta with cannelini beans.
$5.95
Salads
Caesar Salad
Homemade dressing made with anchovies.
$8.95
Caprese
Sliced of fresh mozzarella, tomatoes and fresh basil in our house balsamic dressing.
$9.95
Mista Salad
Mixed greens, tomatoes and carrot shavings in our house balsamic dressing.
$6.95
Per Noi Salad
Mixed greens and tomatoes with fresh mozzarella.
$9.95
Pastas
Fusilli Putanesca
Kalamata olives and capers in tomato sauce.
$13.95
Gnocchi
Homemade potato dumplings – Pomodoro, Bolognese or Gorgonzola.
$16.95
Lasagna
Layered with ricotta, Bolognese, mozzarella a and homemade tomato sauce.
$15.95
Pasta Carbonara
$14.95
Pasta Di’Nonna
Penne with mushrooms, onions, peas, and chicken in a cream sauce.
$16.95
Pasta Primavera
Pasta with fresh seasonal vegetables.
$14.95
Penne Arrabbiata
Penne in a spicy tomato sauce.
$11.95
Ravioli di Spinaci
Spinach and ricotta ravioli in a butter sage sauce with a hint of tomato.
$15.95
Rigatoni Siciliano
Tomato sauce with pieces of seared eggplant.
$12.95
Spaghetti Pescatore
Fresh seafood in a tomato white wine sauce.
$18.95
Pizzas
Margherita Pizza
Tomato sauce, mozzarella and fresh basil.
$11.95
Pizza Pepperoni
Tomato sauce, mozzarella and pepperoni.
$12.95
Quattro Stagioni Pizza
Divided into four quarters for the four seasons. Mushrooms, Kalamata olives, sausage, and margherita.
$14.95
Pizza con Acciughe
Anchovies.
$12.95
Meat & Fish
All entrees served with roasted potatoes and vegetables.
Grilled Salmon
Fresh grilled salmon with rosemary.
$17.95
Pollo Marsala
Lightly seared in a sweet marsala wine sauce, topped with sauteed mushrooms.
$16.95
Pollo Parmigiana
Breaded and seared layered with homemade tomato sauce, mozzarella, and parmigiana.
$16.95
Pollo Picata
Lemon butter and capers.
$16.95
Pollo Putanesca
Olives, capers and tomato sauce.
$16.95
Ribeye Pastore
Ribeye in marsala wine sauce topped with sauteed mushrooms.
$18.95
Desserts
Cannoli
$4.95
Panna Cotta
$4.95
Tiramisu
$4.95
Parmesan Crusted Cauliflower
1 Head of Cauliflower 
1 Egg
1 cup Bread Crumbs
1 cup Parmesan Cheese
Cut Cauliflower into florets. Put Cauliflower into zipper bag with one whisked egg and shake. In a separate bowl mix bread crumbs with 1 cup parmesan cheese. Add breadcrumb mixture and shake. Drizzle cookie sheet with Olive Oil. Pour mixture on to cookie sheet bake at 425 for 15 minutes.
Beyond Food Is Art 