Cowboy Salsa

Try this easy and delicious salsa recipe next time you are looking for a healthy snack or side dish. The fresh vegetables combine with subtle hints of essential oil in a most satisfying way.

ATCowboySalsa

Cowboy Salsa

  • Servings: Yield = 8 servings; 7 cups
  • Difficulty: Easy
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Ingredients:

  • 3 cups diced fresh tomatoes
  • 1/2 cup diced white or yellow onion
  • 1/2 cup diced red onion
  • 1/2 cup chopped cilantro
  • 1 8 oz. can black beans, drained and rinsed
  • 1 8 oz. can corn, drained
  • 2 tsp. lime juice
  • 2 drops lime essential oil
  • 1 toothpick cilantro essential oil (dip a toothpick into the oil, and then stir it into the salsa)
  • Garlic salt

Instructions:

Mix together diced tomatoes, onions, cilantro, black beans, and corn. Stir in lime juice and essential oils. Add garlic salt to taste.

 

Carrot Cake on a Whole New Level

If you love carrot cake, you will love this recipe! This amazing recipe has been handed down and loved by several generations of carrot cake aficionados but has now been updated to include the benefits of therapeutic-grade essential oils in a way that brings a household favorite to a whole new level of goodness.

Carrotcake3-blog

Fun fact: Did you know that the ground cinnamon carried in most American grocery stores is actually ground cassia?

Carrot Cake

  • Difficulty: easy
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Ingredients:

  • 2 cups sugar
  • 1 1/4 cup canola oil
  • 6 drops cassia essential oil
  • 3 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups grated carrot
  • 1 small can crushed pineapple (Note: You can omit the pineapple and increase the grated carrot to 3 cups, if you prefer.)
  • 2 tsp. vanilla extract
  • 1/2 cup chopped walnuts
  • 4 eggs

Instructions:

  1. Mix the sugar, canola oil, and cassia oil together in a bowl.
  2. In a separate bowl, sift the flour, baking soda, and salt together.
  3. Combine the sugar mixture and half of the flour mixture.
  4. Beat in the carrots, pineapple, vanilla, and walnuts.
  5. Add the rest of the flour mixture.
  6. Add eggs, one at a time, beating well after each.
  7. Pour into a greased and floured 9″x13″ cake pan.
  8. Bake at 350˚ F for 30–40 minutes or until a toothpick inserted in the center comes out clean.


Cream Cheese Frosting

  • Servings: 12–16
  • Difficulty: easy
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Ingredients:

  • 1 (8 oz.) package of cream cheese
  • 1/2 cup butter
  • 1–3 drops lemon essential oil
  • 1 16 oz. pkg. powdered sugar
  • 1 tsp. vanilla
  • 1 cup chopped nuts
  • 2 Tbsp. whipping cream

Instructions:

Blend together cream cheese, butter, and lemon essential oil. Then add powdered sugar, vanilla, and nuts. Gradually add the whipping cream until the frosting reaches desired consistency.

Inside Out Peppermint Patties

Peppermint Patties

Happy St. Patrick’s Day! We found a really simple recipe for Inside-Out Peppermint Patties on Pinterest and decided to try it out for ourselves. The Peppermint Patties were a snap to put together and so delicious! We swapped peppermint essential oil for the peppermint extract called for in the original recipe and added a little green food coloring to make them festive for St. Patrick’s Day! They were a hit around the office, and we are sure you will enjoy them too!

Inside Out Peppermint Patties

  • Servings: 16-24 - yield = 4 dozen
  • Difficulty: easy
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Ingredients

  • 1 pound powdered sugar (about 4 1/4–4 3/4 cups)
  • 4 oz. cream cheese, softened
  • 7–14 drops peppermint essential oil
  • 6 oz. semi-sweet chocolate chips

Instructions

  1. Using a mixer, gradually add the powdered sugar to the cream cheese.  Beat well until incorporated.
  2. Add peppermint essential oil, and combine well.
  3. Roll dough into teaspoon-size balls and place on baking sheet(s) lined with wax paper or parchment.  Create a small “bowl” or indention in each ball using a 1/4 teaspoon or your finger. Cover with plastic wrap and let firm up in the refrigerator for a few hours.
  4. When peppermints have firmed, melt chocolate according to package directions (microwave is fine).  Fill a piping bag or freezer bag with the corner snipped with the melted chocolate.  Fill each mini peppermint bowl/indention with chocolate and let cool.
  5. Refrigerate in an airtight container until ready to serve.

Recipe Source: Amy Johnson | She Wears Many Hats (http://shewearsmanyhats.com/2011/12/chocolate-peppermints/)