Thanksgiving

Thanksgiving recipes are a great yearly treat and to discover new recipes to share with your loved ones may possibly start some new favorite traditions.

If you would like to read my previous post “Discover New Recipes for Thanksgiving Part I“, I shared;

1. Cottage Cheese Puffs
2. Spinach Fruit Medley Salad
3. Blue Agave Dijon Dressing
4. Whole-Wheat Flour Rolls
5. Blue Cornbread Muffins
6. Blue Cornbread Stuffing

Enjoy the following recipes from Young Living Cookbook Volume 1, and please contact me know if you have any questions.

Vegetables

Dutch Oven Potatoes

• 3 pounds red potatoes, sliced thin
• 1 small onion, sliced thin, or
• 1/2 cup chives
• 1 teaspoon JuvaSpice
• 1/2 cup water
• 1/2 cup white cheddar cheese, shredded

Heat Dutch oven until bottom is white-hot.  Add potatoes, onion, JuvaSpice, and water.  Cook about 10 minutes, turn heat down to low, add cheese on top, and cook until melted.

Makes 8 servings

Yams with Pineapple Salsa

• 4 yams
• 1 teaspoon olive oil
• 2 cups Pineapple Salsa (see below for recipe)

Coat yams with olive oil, then wrap in foil.

Bake 350 degrees for 45 minutes to 1 hour, depending on the size of the yam.  Top baked yams with cold Pineapple Salsa and serve.

Makes 4 servings

Pineapple Salsa

• 4 cups fresh pineapple, diced
• 1 small onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 tablespoon fresh cilantro
• 1 tablespoon Blue Agave or drop of Stevia Extract

Mix and refrigerate for at least 1 hour to allow flavors to blend.

Makes 4 cups

Desserts

Rice Pudding

• 3 cups brown rice, cooked
• 1-1/4 cup rice or goat milk
• 1/2 cup organic raisins (optional)
• 1 Newman’s Own milk chocolate bar (may substitute carob)
• 1/2 cup chopped nuts (optional: almonds, pecans, or cashews)
• 1/4 cup Blue Agave
• 1 tablespoon cinnamon powder
• 2 drops of Young Living orange essential oil
• 2 eggs

Mix all ingredients together (except chocolate bar).  Place in cake pan or casserole dish.  Cover and cook for 30 minutes in 330 degree oven.  Remove from oven.  Place chocolate bar on top of pudding, cover again and cook for an additional 10-15 minutes.  When finished cooking, uncover and stir chocolate into pudding before serving.

Makes 4-8 servings

Order Recipe Books

Young Living Cookbook Volume 1

Young Living Cookbook Volume 2

(Great gift ideas, by the way)

Wolfberry Cheesecake

Crust:

• 1-1/2 cup graham cracker crumbs
• 3/4 cup roasted pine nuts, chopped
• 1 teaspoon olive oil
• 1/4 cup Blue Agave
• 1/3 cup unsalted butter, melted

Cut together, with pastry cutter or forks, graham cracker crumbs, pine nuts, and Blue Agave.  Slowly add melted butter while cutting the mixture.  Be sure to completely incorporate butter before adding more.  Stop adding butter when the mixture is able to hold its form when pressed between fingers. Spritz a 9″ spring-form pan with olive oil on the bottom and sides.  Press crust to cover the bottom of pan.  Set aside.

1st layer:

• 48 ounces cream cheese, softened
• 8 egg whites , beaten stiff
• 2 cup Blue Agave
• 2 teaspoon vanilla extract
• 1/2 cup wolfberries, dehydrated

Soften cream cheese to the point that is it easily blended with an electric mixer.  Add Blue Agave, blending it with the cream cheese until smooth.  Beat egg whites in a separate bowl.  Fold egg whites and vanilla into cream cheese mixture and add wolfberries.  Pour into a prepared pie shell.  Bake the first layer at 325 degrees for 1 hour.  Turn the oven off, leaving the cheesecake in for an additional 30 minutes.  Remove form oven and allow to cool in the refrigerator for 20 minutes.

2nd layer:

• 2 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons Blue Agave

Mix all three ingredients until creamy.  Spread on top of chilled cheesecake.  Bake at 375 degrees for 15 minutes.  Allow cake to cool completely before removing the ring from the pan.

Cheesecake Topping;

• 1/4 cup wolfberries, dehydrated
• 2 cups strawberries, fresh or frozen (thawed)
• 1/2 cup Blue Agave
• 1 teaspoon lemon juice

Puree all ingredients.  Drizzle over cheesecake slices before serving.

Makes 16 servings

One last dessert that is not from our Young Living Cookbooks and is one that my family would greatly miss if  it was not served at Thanksgiving;

Peanut Butter Pie

• 1 Graham Cracker Pie Crust (6 ounce)
• 1-18 ounce jar creamy peanut butter
• 1-8 ounce cream cheese, softened
• 1/2 cup powdered sugar
• 2-8 ounce frozen whipped topping, thawed

Beat together cream cheese and powdered sugar until well mixed.  Stir in peanut butter; mix well.  Gently fold in 8 ounces of whipped topping.  Spoon into crust.  Top pie with more whipped topping.

Refrigerate for 4 hours.

Serves 6

Oh, and of course while you are doing a lot of your cooking, you have prepared you turkey and it is cooking in the oven and the aroma is getting better and better.

Blessings of happiness, good times, good health and love to you all on this Thanksgiving, and may you have many reasons to be grateful.

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Article by Jonell Elder, Young Living Essential Oil Distributor

Reiki Master, Raindrop Technique Practitioner

Monthly Essential Oil Classes in the greater Seattle area, Everett, WA

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