Luscious Lemon Bars (EO)*

Ingredients:

Crust:

• 2 cups flour
• 1/2 cup sugar
• 1 cup butter (earth balance)
• 1/4 tsp salt

Filling:

• 4 eggs
• 6 Tbs flour
• 1 1/2 cup sugar
• 1 tsp baking powder
• dash of salt
• 1/2 cup water
• 1/2 cup lemon juice (or Orange Juice)
• 3 drops lemon essential oil (or Orange oil)
• 1 Tbs powdered sugar
• Lemon zest (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. Mix together flour, sugar, and salt. Cut in the butter until the dough reaches a fine crumb consistency.
3. Press the dough into the bottom of a 9" x 13" pan. Bake for 20 minutes till golden.
4. While crust is baking, beat eggs in a large mixing bowl. In a separate dish stir together flour, sugar, baking powder, and salt. Add flour mixture to eggs, and stir till smooth. 
5. Gradually stir in lemon juice, water, and lemon oil. 
6. Pour mixture over baked crust, and return to the oven. Bake 30 minutes or until set. Allow to cool completely, and sift powdered sugar over the top. Garnish with zest if desired.

Note: Substitute orange oil and orange juice to make orange bars

From: Modern Essentials Book fifth edition pg 41

On Guard Popcorn

Makes 4 servings

Ingredients:

• 1 cup popcorn kernels
• 1/4 cup unrefined coconut oil
• 1/4 cup pure maple syrup
• 5-6 drops On Guard Protective Blend essential oil
• 2-3 drops Cinnamon Bark essential oil
• ground cinnamon to taste
• salt to taste

Directions:

1. Air pop the popcorn and place in paper bag.
2. Melt the coconut oil.
3. Stir in the maple syrup and essential oils (On Guard and Cinnamon)
4. Pour maple syrup mixture over the popcorn and shake well.
5. Sprinkle with ground cinnamon and a touch of salt.

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Strawberry Citrus Slush

Makes 4 servings

Ingredients:

• 2 cups fresh lemonade
• 1 cup frozen strawberries
• juice from 1 lemon
• 4 drops Lemon essential oil
• 4 drops Lime essential oil
• 3 cups ice
• 3 Tablespoons white sugar

Directions:

Combine all ingredients into blender. Blend until smooth or reaches your desired consistency.

Note: For a more smoothie like consistency add 2 cups of strawberries and only use 2 cups of ice.

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Italian Bread Dip

Ingredient:

• Favorite Italian style bread ripped to bite size pieces
• 1/4 cup olive oil
• 1/3 Tablespoons balsamic vinegar to taste
• 1/2 teaspoon Italian seasoning
• 1 Tablespoon Parmesan cheese (optional)
• 1/3 drops Oregano essential oil

or

• 1/4 cup olive oil
• 2 Tablespoons balsamic vinegar to taste
• 1 drop Basil essential oil
• 1 drop Thyme essential oil
• 1 drop Rosemary essential oil
• 1 drop Oregano essential oil
• Parmesian-romano blend cheese

Directions:

1. Gently mix together all ingredients in a bowl large enough to dip into.
2. Let sit for about a hour
3. Dip bread into bowl and enjoy

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On Guard Pumpkin Smoothie

Makes 4 servings

Ingredients:

• 1 cup almond milk (or milk of choice)
• 1/2 cup pumpkin puree
• 1/2 cup vanilla yogurt (or coconut milk yogurt)
• 2 frozen bananas
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie seasoning (optional)
• 2-3 drops On Guard Protective Blend
• 1 cup ice

Directions:

Combine all ingredients into blender and blend until smooth.

Note: For a garnish, add some whipped cream and pumpkin pie seasoning.

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Honey Glazed Ham (EO)

Ingredients:

• 6 pound ham w/bone
• 1 cup honey
• 1/4 cup maple syrup
• 1/2 cup orange juice
• 2 drops Cinnamon essential oil
• 2 drops Clove essential oil
• 3 drops Wild Orange essential oil

Directions:

1. Combine honey, maple syrup, and orange juice into a double boiler. Stir until combined.
2. Add essential oils (Cinnamon, Clove and Wild Orange)
3. Line roasting pan with aluminum foil and place ham in center. Pour glaze over top.
4. Cook ham as directed on package. For the last hour of cooking, baste glaze on bottom or pan. Repeat until ham is cooked thoroughly.
5. For last 15 minutes of cooking, turn oven to broil. Baste ham last time and broil for 15 minutes until ham is a dark, golden brown color.
6. Take ham out of the oven and cover with aluminum foil for 15 minutes or until ready to serve.
7. Enjoy glaze from bottom of pan as a sauce!

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Garlic and Herb Canapes

Ingredients:

• Small loaf of french bread
• 4 Tbsp of butter
• 1 rounded tsp of chopped garlic
• 2 drops of Oregano essential oil
• 1 drop of Thyme essential oil
• 2 drops of Basil essential oil
• 2 tomatoes
• 1 Tbsp chopped chives or green onion
• Salt and pepper to taste

Directions:

Mix butter, garlic, essential oils, salt and pepper, then spread mixture on sliced french bread. Garnish with tomato slice and fresh cut chive.

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Grapefruit Cupcakes

Cake Ingredients:

• 2/3 cup soy milk
• 1 tsp apple cider vinegar
• 2/3 cup agave nectar
• 1/3 cup safflower oil
• 2 tsp vanilla extract
• 2/3 cup all-purpose flour
• 2/3 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of fine sea salt
• 3-4 drops of Grapefruit essential oil

Frosting Ingredients:

• 8 oz cream cheese (or Tofutti)
• 1 1/2 cups of powdered sugar
• 1 stick of butter, softened (or Earth Balance)
• 3 drops of Grapefruit essential oil

Directions:

1. Preheat Oven to 325 degrees Fahrenheit. Line a 12 cup muffin tin or 24 mini muffin tin with paper liners.
2. Combine milk and vinegar in a medium bowl until mixture bubbles. Add agave nectar, oil, and vanilla and stir.
3. In a separate bowl, combine the flours, baking powder, baking soda, and salt. Add wet ingredients to dry ingredients, mixing until no lumps remain.
4. Pour batter into muffin tin and bake for 18 to 22 minutes or until a toothpick inserted into the center of the cupcake comes out clean and the tops are slightly springy when pressed. Cool the cupcakes before frosting.

For Frosting:

Cream together then put in pastry bag or zip lock bag to frost the cupcakes.

Substitution Tip: If you don't have all the ingredients for the cupcake recipe, a regular white or yellow cake box mix also tastes good, but don't forget to add the Grapefruit essential oil.

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