Peppermint Mocha Cheesecake Dip {Option to add Essential Oils}

OOOOO - 

I am SO excited to share this simple recipe with you!

I've wanted to make it for a long time and I finally made it to share for a Thanksgiving feast with friends-like-family! 

I saw the recipe at Melissa's Served Up With Love months ago and have been thinking about this so much, I really did dream about it a while back!!!  I made a few simple changes, that are optional, so just do your 'thing' like I did, and it's sure to be gobbled up quickly. 

It's so easy and will be a real hit at any (holiday) party!

Honestly, it whips up in just minutes!!! 

My hubby had surprised me with some Andes mints recently, and 

lo and behold...I hadn't eaten all of them when I made this tasty dip...

So I decided to top it off with chopped Andes, but mini chocolate chips would work just as well.  I also chopped a few small candy canes to top it off.

Loved the color AND the flavor of the peppermint candy canes too. 

I added a little more creamer, and I also added a couple of drops of peppermint essential oils.  You could use peppermint extract if you'd prefer, or none at all. 

Just taste as you mix and see what you think. 

I think this is a fabulous dish to take to share with any crowd. 

It's thick and smooth and just creamy enough to scoop with a graham cracker or pretzel and still hold its shape. 

Enjoy every yummy bite. 

PEPPERMINT MOCHA CHEESECAKE DIP 

1 pkg. (8 ozs.) cream cheese, softened

1/2 c. peppermint mocha coffee creamer

1 tub (7 ozs.) marshmallow cream 

1 tub (8 ozs.) frozen whipped topping, thawed

2 drops peppermint essential oils, optional

(or 1/2 tsp. peppermint extract) 

chopped chocolate candies and candy canes for topping 

(mini chocolate chips work great too) 

In large bowl, combine cream cheese, creamer and marshmallow cream; beat with mixer until smooth.  (Add essential oils or extract if using). Fold in whipped topping. Pour into bowl; top with chopped candies. 

Serve with chocolate or regular graham crackers or pretzels for a delightful sweet and salty treat. 

Serves 6 - 8

Linked to 

Weekend Potluck

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Tangerine Paradise Punch (w/essential oils)

I'm SO glad I tried this recipe I recently saw on the AromaTools website, using doTerra essential oils to add an extra kick to this awesome recipe! 

Summer's not over yet...we still have time to 'chill' with refreshing drinks like this healthy one. 

I used sugar free lemonade (a naturally sweetened mix like Crystal Lite),

50/50 reduced sugar orange juice, and frozen mixed fruit. 

I had a mixture of pineapple, peaches, mangoes and strawberries. 

Use any fruit combo you'd like.

My hubby and I both raved about how refreshing this simple drink is. 

And you don't need ice because the fruit, blended in the blender, makes

it very cold and tantalizing. 

This would be so special to serve to girlfriends who have come for a visit or just as a special treat to serve your family. 

Please don't hesistate to go to the doTerra website to read all about the nutritional benefits of this delightful beverage. It's SO good for you. 

(If you'd like to know more about oils, you could even stop by my own doTerra website here. These awesome oils 

are making a big difference in our home) 

We thought 3 drops of the tangerine essential oil made this perfect, but

I'm sure it would be totally awesome without the addition of oils. 

That just adds a POWER PUNCH to this tasty treat. 

(Tangerine oil is known for its cleansing properties, and for supporting a healthy immune and respiratory system.)

(to pin, hover over photo)

TANGERINE PARADISE PUNCH 

1 qt. ready-made lemonade 

(I used sugar free naturally sweetened mix, like Crystal Lite)
3 drops doTERRA Tangerine essential oil 
1 c. orange juice 
2 c. frozen fruit 

(I used peaches, mangoes, pineapple and strawberries) 

Put all ingredients in a blender. Blend until fairly smooth.

Pour juice into pitcher/cup. Serve and enjoy!

Linked to Weekend Potluck

You might also enjoy 

Blastin' Blueberry Lemonade (Sugar Free option)

Coconut Lime Muddy Buddies (w/essential oils)

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Orange Cream Cheese Brownies (Fun with essential oils)

I made this scrumptious dessert when I recently hosted an essential oil class, taught by my good buddy, Tonya Ferguson, formerly of 4 little Fergusons, now of RV Oilers.

This amazing family that I love so dearly, travels across the country in an RV, teaching doTerra oil classes. And they are the best of the best! 

And we've been together several times in the year. 
What a T-R-E-A-T!! (being together AND the brownies!)

I adapted Tonya's recipe found here at the 4 little Fergusons blog
by adding a few drops of Wild Orange essential oil to the brownie batter and the frosting!  OOOOO LA LA!  

Orange and chocolate are such an awesome combo. 

Adding essential oils is a superior way to flavor up food...and these were SO flavorful. 

(hover over photo to pin)

ORANGE CREAM CHEESE BROWNIES 

1 box (dark chocolate) fudge brownie mix
1/4 c. water
1/2 c. oil
2 eggs
3 drops Wild Orange essential oil, optional

FROSTING:

1 (8 ozs) pkg. cream cheese, room temperature 
4 Tb. butter, room temperature
2 - 3 c. powdered sugar
4 Tb. orange juice concentrate, thawed
1-2 drops Wild Orange essential oil, optional
red and yellow food coloring
sprinkles, optional 

Preheat oven to 350. Grease 9" X 13" baking dish. In large bowl, combine brownie mix with water, oil and eggs. Spread evenly in prepared pan.
Bake 27-29 minutes or until toothpick comes out clean.
Cool completely.

While brownies cool, in large bowl, soften cream cheese and butter; blend with mixer until smooth, adding powdered sugar, orange juice concentrate, and essential oil. (Add 2 drops red and 4 drops yellow food coloring if using). Decorate with sprinkles or drizzle melted chocolate over brownies before serving. Refrigerate leftovers. 

Linked to Full Plate Thursday

You might also like...

German Chocolate Brownie Bites

Easy Peppermint Brownies

Coconut - Lime Muddy Buddies (using essential oils)

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Coconut Lime Muddy Buddies (using essential oils)

I just don't know where to begin...

When I think of the fun and great times shared with sweetheart Tonya Ferguson and her special family while they were here for a few days in May, my heart just jumps for joy.  They have become my second family. 

Tonya taught her 3rd essential oil class in my home...have you seen their new website??..RVOilers...go ahead, check it out! You'll love what you see there...and maybe you'll want to have Tonya come to your home to teach a class.  She's the best of the best, I can tell you that! 

Their family has been on the road in an RV for over a year now...and they are loving it immensely.

Anyway...she shared this recipe for 

Coconut Lime Muddy Buddies  from the Aroma Tools Facebook page before she arrived at my house, so I decided it would be the perfect addition to our snack lineup after class. 

(We also enjoyed some yummy Orange Cream Cheese Brownies {with oils in it} too.

It's really a simple recipe, and I love that it's GLUTEN-FREE also, because I made it with corn/rice cereal...there were a couple gals at the party who enjoyed it, who could not eat the brownies. 

So here's the recipe...just be sure you add the coconut oil to the melted chocolate before adding the oil and juice.  (We won't mention how I know to BE SURE to do that...just trust me). 

(hover over photo to pin)

COCONUT LIME MUDDY BUDDIES 

1 (12 ozs.) box rice squares cereal 

(or rice/corn)

1-1/2 c. white chocolate chips

(12 ozs. bag)

1/4 c. coconut oil, melted

5 drops lime essential oil

1 tsp. lime juice

(I added a little zest also)

1 c. powdered sugar

Pour the cereal into a large mixing bowl.  Melt the chocolate in a double boiler, or on low in the microwave (just be sure it doesn't overheat). Add melted coconut oil once the chocolate is nearly melted; stir until smooth. 

Add essential oil drops and the juice (& zest, if using), stirring until blended.

Pour the chocolate over the cereal, stirring with a wooden spoon until cereal is evenly coated. Add 1/2 c. powdered sugar to gallon size ziploc bag, add cereal mixture, then pour 1/2 c. remaining powdered sugar over the top.  Seal the bag and shake around gently to make sure all the cereal is coated. 

(I added about 2/3 of the cereal mixture first, coated it, then added a little more powdered sugar to cover the last bit of cereal mixture.) Enjoy right away; store in airtight container.  

This stuff is AMAZING!! 

Linked to Weekend Potluck


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Honey Sweetened Snack Mix

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Awesome Home Remedy: Magic Cough Syrup

I have been down with a big bug...Super Bug I called it. I wasn't sure it was ever going to be gone, but after a couple of weeks, I've finally turned a corner and am feeling pretty close to normal again. 

I was on meds from the dr. but can't imagine how I ever would have gotten through this tough time without my oils...they helped bring much relief. 

This cough syrup really is 'Magic'....I've used it in the past and almost craved it this time of sickness.  It brings comfort and relief and I just have to share with  you. 

My ears were full and achey, my throat was sore and I had a deep cough.  This REALLY helped!

This is just one more way my blogging bud, Tonya Ferguson, has influenced me toward a healthier world for hubby and me. Tonya posted this recipe at her 

blog for Sweet & Spicy Magic Syrup over 2 years ago. 

Please be sure to click that link for more detailed info about the ingredients in this cough syrup for best results. 

Using natural on-hand products like cayenne pepper, organic vinegar, local honey, fresh ginger (I used my doTerra oil) and some water...I also added a couple drops of clove because it has qualities to 'open up' breathing problems. 

(I used crushed red pepper flakes instead of cayenne, so you wouldn't normally have the little 'chunks' in the syrup, but it worked fine for me). 

Yes, it has a 'bite' but I'm telling you it brought such comfort to me.  Tonya's children have used this syrup for years...and they know it helps!

WARNING: DO NOT GIVE TO CHILD UNDER 1 YEAR BECAUSE OF HONEY!

I'd love to tell you more about how oils are making a difference in our lives, so please feel free to contact me for more info. 

You're welcome!

MAGIC COUGH SYRUP

1/4 tsp. cayenne

1/4 tsp. (fresh is best) ground ginger

(I used 2 drops Ginger essential oil) 

1 - 2 drops Clove essential oil, optional

(Clove assists in anti-bacterial & anti-fungal levels) 

1 Tb. raw, organic apple cider vinegar

2 Tb. warm water

2-3 Tb. local raw honey

  In a small, clean jar, dissolve cayenne and ginger in apple cider vinegar and water. Add honey and shake well.

  Take 1 - 2 Tablespoons, as needed, for cough or sore throat. Shake well each time.  Does not need to be refrigerated if using in a few days time.
 (I normally take in one batch in a day's time). 

Homemade Energy Snack Bars

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Easy Cream Cheese Mints

If you're looking for something last minute to make for Valentine's Day, here you go!

I have been making these mints for many years.  At home, in Ohio, I have little

rubber molds that I make into adorable shaped mints, but here in Florida,

I have to make do. I just pressed a fork on top for a little 'design'. 

I didn't want to purchase a bottle of red food coloring for just a few drops, so I went with leaving them white.  These can be colored...and are great to make pink and/or blue for baby showers. 

I also didn't want to purchase a whole bottle of mint extract, so I used

2 drops of doTerra peppermint essential oil. IMHO, I think the flavor

is perfect. 

This easy recipe has cream cheese, extract and powdered sugar! That's it.

You can roll the balls in granulated sugar to make them sparkle, and it helps them not to stick to the waxed paper. 

I have always let them set on the counter to dry for 24 hours or so, (turning over halfway) but you can also refrigerate them if you're in a rush. Remove from waxed paper when dry and refrigerate. 

EASY CREAM CHEESE MINTS 

4 ozs. cream cheese (1/2 of an 8 oz. pkg), room temperature

1/4 tsp. mint extract - 

(I used 2 drops peppermint essential oils)

(or rum or strawberry - you choose)

few drops of food coloring, optional

1 lb. powdered sugar

(about 3-1/2 c.) 

granulated sugar for rolling

Line cookie sheet with waxed paper; set aside.

In small bowl, combine softened cream cheese with extract, and food coloring, if using. (You can mix with mixer, but I mix by hand with a fork). Stir in half of the powdered sugar;

mix until combined, then blend in remaining powdered sugar, adding a drop or two of milk if necessary to make a smooth rolling consistency. Mixture will be dry. 

Roll into balls, using about 1/2 tsp. of dough (you want them small), then roll around in granulated sugar. Place on prepared cookie sheet; press down slightly with heel of hand, and then use a fork to make a design on top, or just use a fork, going both ways (like a peanut butter cookie design) 

Allow to dry on counter for 24 hours, turning over halfway, or place in the refrigerator for a few hours to dry.  Place in covered container and refrigerate. 

Linked to Weekend Potluck

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No Bake Reese's Peanut Butter Squares

Slow Cooker Fudge (made with honey)

 

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