I grew up with roll up sandwiches for family outings. But I wanted to take the flavor up a notch so when I make them I add in Basil Essential Oil, Garlic and Onion.
2 – 8ct tube Cresent Roll Dough
1 lb Deli Sliced Ham
8 oz Cream Cheese softened
1 toothpick swirl* of doTerra Basil Essential Oil
1/2 tsp Minced Garlic
1 T Dehydrated Onions
1/2 Shredded Cheese
Preheat oven to 375 degrees. Place cream cheese in a glass or ceramic bowl. Dip a toothpick into the basil essential oil and swirl it around in the cream cheese. Add garlic, onions, and cheese and stir well.
Stack 2 slices of ham. Smear 1 T of cheese mixture on half of the ham. Roll ham starting at the cheese covered side. Roll crescent dough around each ham roll. Place on a parchment paper lined baking sheet.
Bake for 10-14 minutes until golden brown. Allow to cool for 2-3 minutes before eating. Or cool completely and store in refrigerator until serving.
*The toothpick method
1 toothpick dip = dip a toothpick into the essential oil and dip it once into the recipe
1 toothpick swirl = dip a toothpick into the essential oil and swirl it around in the recipe
1/2 drop – Drop an essential oil onto a spoon, then use the tip of a sharp knife to obtain the desired flavor
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.
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.
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
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.
Remove bone form the water. Add in leeks, onions, and garlic. Return to a boil.
Add in potatoes and return to a boil. Once boiling turn heat down to medium for 10 minutes.
Add in Ham, turn up to high and return to a boil. Add butter.
Whisk together flour and whipping cream together.
Reduce to medium heat. Add whipping cream mix to the pot. Whisk in half and half and continue whisking until thickened.
Remove from heat and enjoy.
Makes 12 to 14 1 cup servings.