Bath Bombs

Bath or Shower Bombs

• 1 cup baking soda
• 1/2 cup citric acid
• 1/2 cup cornstarch
• 1/2 cup epsom salt
• 3 teaspoons coconut oil
• 1 tsp witch hazel
• 1 teaspoon essential oil (about 50 drops)

Beef Bourguignon in the Instant Pot

Beef Bourguignon in the Instant Pot

• 5 slices bacon, finely chopped
• 3 lbs. boneless beef chuck, cut to 1 inch cubes
• 1 cup red cooking wine
• 2 cups chicken broth
• ½ cup tomato sauce
• ¼ cup soy sauce
• ¼ cup flour
• 3 garlic cloves, finely chopped
• 2 Tablespoons thyme, finely chopped
• 5 Medium Carrots, sliced
• 1 pound baby potatoes
• 8 ounce fresh sliced mushrooms
  
  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in Instant Pot. Salt and pepper the beef and add to the skillet and sear on each side for
  1-2 minutes. Transfer beef to the Instant Pot.
  2. Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Pour the sauce to the Instant Pot.
  3. Add garlic, thyme, carrots, potatoes, and mushrooms to the Instant Pot. Give it a good stir and set the Instant Pot to Meat/Stew (which is 35minutes). Garnish with fresh parsley to serve.

Burn Blend That Really Works!!

Burn Blend That Really Works!!

•  Lavender 
• Geranium 
• Melaleuca
• Peppermint 
• Helichrysum
  
  I burned my finger really bad on a curling iron (heard it tsss!) when I was visiting my sister and thought I had messed up the next couple days of my trip. We looked up the best oils for burns, mixed these 5 together and I applied it every couple minutes. Within about an hour it stopped hurting. Shortly after that the blister went down and disappeared completely in a few hours. We were really amazed!

Hawaiian Sweet Roll Ham Sandwiches

Hawaiian Sweet Roll Ham Sandwiches

• 1 pkg Kings Hawaiian Rolls
• 1 1/2 sticks butter
• 3 T. Dijon mustard
• 2 T. Worcestershire sauce 
• 3 t. poppy seed
• 1 small onion, diced
• 1 pound thin sliced deli ham
• 1 pound baby Swiss cheese slices
  
  - In medium sauce pan melt butter. Add onion and saute until tender. Stir in mustard, Worcestershire and poppy seeds.
  - Slice the entire package of rolls on half. Place bottom half in greased baking pan and spread with half of the butter mixture.
  - Layer with ham and cheese.
  - Cover with tops of rolls and spread with remaining butter mixture.
  - Cover pan loosely with foil and refrigerate at least 4 hours or up to 24 hours.
  - Bake in a 350 degree oven for 10 minutes covered. Remove foil and bake an additional 10-15 minutes. 

Today With Company

This is some of what I did today with my kitchen helpers :-)

My Wheat Free Pumpkin Dessert
Kielbasa & Sauerkraut
Parmesan Potato Stacks

I Love Fall Diffuser Blends

I LOVE FALL!
Autumn Diffuser Blends

Falling Leaves                                      Autumn Hike

• 5 drops Wild Orange                       * 4 drops Cypress
• 2 drops Pachouli                              * 3 drops White Fir
• 1 drop Ginger                                  * 2 drops Cedarwood

Walk In The Woods                              Orange Pomander

• 3 drops Frankincense                       * 3 drops Wild Orange
• 3 drops White Fir                             * 2 drops Clove Bud
• 1 drop Cedarwood                            * 1 drop Nutmeg

Autumn Spice                                        Autumn Flower                                   

• 4 drops Wild Orange                        * 3 drops Wild Orange
• 3 drops Cassia                                  * 2 drops Cedarwood
• 2 drops Ginger                                 * 1 drop Grapefruit

Apple Pie                                               Pumpkin Pie

• 2 drops Clove Bud                            * 5 drops Cassia
• 2 drops Cinnamon                             * 1 drop Cloves
• 2 drops Ginger                                  * 1 drop Nutmeg                                            

Spiced Chai                                            Mulled Cider

• 3 drops Cardamon                             * 4 drops Wild Orange
• 2 drops Cinnamon                             * 2 drops Nutmeg
• 2 drops Clove Bud                             * 1 drop Cinnamon
• 1 drop Ginger                                     * 1 drop Cloves                                    

Trick Or Treat

• 3 drops Wild Orange
• 2 drops Frankincense
• 2 drops Cassia
  
  
  

Chicken Gnocchi Soup

Chicken Gnocchi Soup

4 tablespoons (1/2 stick) butter

1 tablespoon extra virgin olive oil

1 cup finely diced onion

1/2 cup finely diced celery

2 garlic cloves, minced       

1/4 cup all-purpose flour

1 quart half-and-half

14-28 ounce chicken broth

Salt                                                                    

1/2 teaspoon dried parsley flakes                

1 cup finely shredded carrots                             

1 cup diced cooked chicken breast

1/2 teaspoon thyme

1 cup coarsely chopped fresh spinach leaves

1 (16-ounce/500g) package ready-to-use gnocchi

Directions

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for a   1/2 teaspoon dried thymebout 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.