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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Triple Lemon Cake

Yield: one 8-inch cake

Ingredients:

Cake

2 cups all purpose flour

1 1/2 cups sugar

3/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 eggs

2/3 cup oil

2/3 cup lemon juice

3/4 cup sour cream

Lemon Curd

1/4 cup fresh lemon juice (about 1-2 lemons)

2 tsp finely grated lemon zest

1/3 cup sugar

4 egg yolks

3 tbsp butter (I used unsalted)

Lemon Buttercream

1 1/2 cups butter

1 1/2 cups shortening

12 cups (3 lbs) powdered sugar

3 tsp finely grated lemon zest

6 tbsp lemon juice

3/4 tsp vanilla

1-2 tsp water - plus more to the consistency you want

Instructions:

Cake

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.

2.Add eggs, oil and lemon juice. Beat until smooth.

3. Add sour cream and beat until smooth.

4. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.

Lemon Curd

1. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).

2. Heat while stirring constantly with a whisk.

3. It is done when it's thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldn't say that it's "thick."

4. Refrigerate until cool and thick.

Lemon Buttercream

1. Beat butter and shortening together until smooth.

2. Add 6 cups of powdered sugar, one at a time, beating to combine.

3. Add lemon juice, lemon zest and vanilla and combine.

4. Add the remaining powdered sugar and beat to combine.

5. Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.

To assemble the cake:

1. Divide the cake into four layers by slicing each cake in half.

2. Fill two layers with lemon buttercream and the other two with lemon curd.

3. Frost the outside of the cake.

http://www.lifeloveandsugar.com/2012/08/31/triple-lemon-cake/

5-MINUTE HEALTHY PEACH FROZEN YOGURT

INGREDIENTS:

1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice

DIRECTIONS:

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor or Nurtibullet. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

yield: 4 SERVINGS

http://www.justataste.com/2013/08/healthy-easy-peach-frozen-yogurt-recipe/http://www.justataste.com/2013/08/healthy-easy-peach-frozen-yogurt-recipe/

Spinach & Artichoke Dip*

Ingredients:

• 1 cup grated parmesan cheese
• 1 (8 oz.) package of light cream cheese
• ½ Cup light mayonnaise
• ½ tsp. dried dill (optional) 
• 1 Clove of garlic, minced
• 1 (14 oz.) can artichoke hearts or bottoms, drained and rinsed
• 1/3 cup fresh spinach

Directions:

1. Preheat oven to 400ºF. Add the first four ingredients to the Tall Cup. Extract until smooth.
2. Saute garlic in olive oil for about a minute before adding spinach. Cook for about 2 minutes until just wilted. Allow to cool before adding to cheese mixture.
3. Coarsely chop the artichoke hearts by hand and add to cheese mixture. (Can Extract again on the bullet if you want a smooth dip.) Spread into a 10-inch pie plate and smooth the surface. Bake for 15 minutes.
4. Serve immediately with crackers or chips. 

http://nutribulletblog.com/artichoke-dip/

Rich Crostini*

Serves about 16

Ingredients:

• 16 slices French bread (one loaf cut thin) 
• About 1 cup garlic cheese spread (I used cream cheese with chives)
• About 8 ounces pork (I used Stir fry pork)
• 4 tablespoons honey (optional) 
• Salt and pepper
• Fresh sprigs rosemary and thyme

Directions:

1. Preheat oven to 375 degrees F. Grease a cookie sheet with nonstick cooking spray and set aside. Place the French bread on the sheet. Put in oven until toasted.
2. Cook the pork on the stove. Then put pork in blender with cheese, herbs and honey. 
3. Carefully spread the cheese mixture over each piece. Sprinkle with salt and pepper.
4. Bake for about 6 to 8 minutes, or until cheese is melted. 

http://www.sheknows.com/food-and-recipes/articles/1026351/3-portable-appetizers-for-new-years-eve