Free Recipes & Crafts

 

Food   RECIPES 

Basil Dill Lime Chicken

Ingredients

1/2 cup plus 1 tablespoon Lime Juice

6 tablespoons Olive Oil

3 tablespoons grated Lemon Peel

1-1/2 teaspoons Minced Garlic

3/4 teaspoon Salt

3/4 teaspoon Fresh Dill

3/4 teaspoon Fresh Basil

3/4 teaspoon Pepper

6 boneless skinless Chicken Breast Halves

Directions

In a small bowl, combine the first nine  ingredients. 

Pour into a large resealable plastic bag;  add the chicken.  Seal bag and turn to coat;  refrigerate for 3 hours.

Drain and discard marinade.  Grill chicken, covered, over medium heat for 5-8 minutes on each side. 

Serve warm.

Rosemary parm Stuffed Peppers

Ingredients

6 medium sized Bell Peppers

1 small Chopped Onion

1 cup Seasoned Crouton Crumbs

1 cup Chopped Pecans

1/2 cup Olives

6 tablespoons Butter

1 cup Parmesan Cheese

1 tablespoon Parsley (plus several sprigs for garnish)

1 tablespoon Rosemary (plus several sprigs for garnish)

Directions

Cut off tops of each pepper, preserve the lids.  Toss everything in the bowl and mix well.  Stuff each pepper with the mixture, and then add about 1/2 cup water to the bottom of the casserole.  Cover loosely with foil and cook for about 30-40 minutes, just until the peppers are beginning to soften and everything is heated through.  Place pepper lids back on.  Garnish with the cheese, parsley and rosemary.

Peppermint Brownies

Ingredients

2 cup Sugar

1/2 cup Cocoa

4 Eggs

1 teaspoon Vanilla

1 tablespoon Chopped Mint

1  1/2 cup of Flour

1/2 teaspoon of Salt

1 cup Butter

Directions

Mix sugar, cocoa, eggs, vanilla, and mint while slowly working in flour and salt.  Blend in butter.  Spread in 9x13 inch pan.

Bake at 350°F for 20 minutes or until batter comes clean with a toothpick inserted.

Farmer's Market Fall Healing Soup

Ingredients

6 medium sized Bell Peppers

1 small Chopped Onion

1 cup Seasoned Crouton Crumbs

1 cup Chopped Pecans

1/2 cup Olives

6 tablespoons Butter

1 cup Parmesan Cheese

1 tablespoon Parsley (plus several sprigs for garnish)

1 tablespoon Rosemary (plus several sprigs for garnish)

Directions

Cut off tops of each pepper, preserve the lids.  Toss everything in the bowl and mix well.  Stuff each pepper with the mixture, and then add about 1/2 cup water to the bottom of the casserole.  Cover loosely with foil and cook for about 30-40 minutes, just until the peppers are beginning the soften and everything is heated through.  Place pepper lids back on.  Garnish with the cheese, parley and rosemary.

Canteloupe Summer Mint Soup

Ingredients

1 large ripe Cantaloupe

1 cup fresh Orange Juice

1/2 cup Plain Greek Yogurt

1/4 cup fresh Spearmint

Directions

Cut the cantaloupe in half, remove seeds, scoop out flesh and put all of the ingredients in the food processor. 

Blend until smooth.

Chill well and garnish with additional mint sprigs.

Apple Squash Soup

Ingredients

6 medium sized Bell Peppers

1 small Chopped Onion

1 cup Seasoned Crouton Crumbs

1 cup Chopped Pecans

1/2 cup Olives

6 tablespoons Butter

1 cup Parmesan Cheese

1 tablespoon Parsley (plus several sprigs for garnish)

1 tablespoon Rosemary (plus several sprigs for garnish)

Directions

Cut off tops of each pepper, preserve the lids.  Toss everything in the bowl and mix well.  Stuff each pepper with the mixture, and then add about 1/2 cup water to the bottom of the casserole.  Cover loosely with foil and cook for about 30-40 minutes, just until the peppers are beginning the soften and everything is heated through.  Place pepper lids back on.  Garnish with the cheese, parley and rosemary.

Cinnamon Ginger Pumpkin Pie

Ingredients

1 large can Pumpkin Puree

1 large can Sweetened Condensed Milk

2 Eggs

3 teaspoons of combined Cinnamon, Ginger and Nutmeg

1/2 teaspoon Salt

9 inch Unbaked Pie Crust

Directions

In a medium bowl whisk together eggs, Pumpkin, Sweetened Condensed Milk, Spices and Salt until smooth.

Pour into unbaked crust and bake for 15 minutes.

Cover the edges of the pie with the tin foil.

Reduce oven to 350° and continue baking for 25-30 minutes. Yum!

Mamma's Rosemary Chops

Ingredients

1/2 cup Red Wine

1/3 cup Tamari

1/4 cup Olive Oil

3 tablespoons Rosemary

2 Garlic Cloves, minced

4 Pork Loin Chops, fat removed

Directions

Combine all marinade ingredients and let sit for 4 hours.

Remove from marinade and cook over medium-high heat on greased grill for no more than 7 minutes per side. 

Garnish with rosemary sprigs.

Sage Cheddar Fondue

Ingredients

2 tablespoons Butter

2 tablespoons Flour

1 tablespoon Mustard Powder

1 tablespoon Chopped Cayenne

1/2 teaspoon Cayenne

3/4 cup Beer

2 tablespoons Worcestershire Sauce, or to taste

1 pound Cheddar, grated

8 pieces lightly toasted Baguette cut in cubes

Directions

Put butter in a saucepan over medium heat and, as it melts, stir in flour.  Continue to cook, stirring occasionally, until golden brown 3 to 5 minutes.  Stir in mustard, sage and cayenne, then whisk in beer and Worcestershire sauce.

When mixture in uniform, turn heat to low and stir in cheese, again stirring until smooth.  Remove from heat.  

Serve with cubed bread.

Chive Dill Mayo

Ingredients

6 medium sized Bell Peppers

1 small Chopped Onion

1 cup Seasoned Crouton Crumbs

1 cup Chopped Pecans

1/2 cup Olives

6 tablespoons Butter

1 cup Parmesan Cheese

1 tablespoon Parsley (plus several sprigs for garnish)

1 tablespoon Rosemary (plus several sprigs for garnish)

Directions

Cut off tops of each pepper, preserve the lids.  Toss everything in the bowl and mix well.  Stuff each pepper with the mixture, and then add about 1/2 cup water to the bottom of the casserole.  Cover loosely with foil and cook for about 30-40 minutes, just until the peppers are beginning the soften and everything is heated through.  Place pepper lids back on.  Garnish with the cheese, parley and rosemary.

Raspberry Thyme Muffins

Ingredients

2 cups Flour

1 tablespoon Baking Powder

1/2 teaspoon Salt

1 Egg

1 cup Sugar

4 tablespoons Butter, melted

1  1/4 cup Sour Cream

1  1/2 cup Raspberries

3 teaspoons Thyme Leaves, chopped

Directions

Preheat oven to 350°.  Spray muffin pan to prevent sticking. 

In a medium bowl, whisk together flour, baking powder, and salt. 

In a large bowl, whisk egg, sugar, melted butter and sour cream until batter is nicely blended.

Add berries and thyme to the flour mixture, and toss gently to incorporate. 

Now add flour/berries to wet ingredients, and gently fold together until just combine. 

Spoon batter into muffin cups, filling almost to the top, and bake for 25-30 minutes, until they are light golden color. 

Enjoy warm!

Maine Clam Chowder Soup

Ingredients

6 medium sized Bell Peppers

1 small Chopped Onion

1 cup Seasoned Crouton Crumbs

1 cup Chopped Pecans

1/2 cup Olives

6 tablespoons Butter

1 cup Parmesan Cheese

1 tablespoon Parsley (plus several sprigs for garnish)

1 tablespoon Rosemary (plus several sprigs for garnish)

Directions

Cut off tops of each pepper, preserve the lids.  Toss everything in the bowl and mix well.  Stuff each pepper with the mixture, and then add about 1/2 cup water to the bottom of the casserole.  Cover loosely with foil and cook for about 30-40 minutes, just until the peppers are beginning the soften and everything is heated through.  Place pepper lids back on.  Garnish with the cheese, parley and rosemary.

Parsley Ale Cheddar Soup

Ingredients

1 Clove Garlic, finely minced

1 cup Onion, finely chopped

1 /2 cup Carrot, finely chopped

1/4 cup All Purpose Flour

1 cup Beer (we prefer good ale)

2 cups Chicken Stock

1 cup Heavy Cream

8 ounces Grated Sharp Cheddar Cheese

1 teaspoon Dry Mustard

1 teaspoon of each, Salt and Pepper

1/2 chopped cup Cooked Bacon

Parsley for garnish

Directions

Place butter and garlic in a large pot over medium heat.

Stir until all butter is melted.

Add onions and carrots.

Sautee over medium heat for about 10 minutes until vegetables are tender.  Add flour and stir continually for 2 minutes.  Continue stirring, while slowly adding the beer and chicken stock.

Happy Trails Pumpkin Seed Pine Nut Cookies

Ingredients

2 Bananas, mashed

1 cups Quick cooking Oats

1/3 cup apple Sauce

1 Egg

1/4 cup Whole Milk

1/4 cup Raisins

1/2 cup Pumpkin Seeds and Pine Nuts

1 teaspoon Vanilla

1 teaspoon Cinnamon

Directions

Preheat oven to 350°.

Mix all ingredients in a large bowl until well combined.

Place heaping tablespoons on a parchment lined pan and gently press with a fork.

Bake 15-18 minutes or until lightly browned. Enjoy!

Herbal Mac and Cheese

Ingredients

1 pound uncooked Pasta Shells

4 cups Unsalted Butter

1/2 cup All-Purpose Flour

1/4 teaspoon Dry Mustard

1/3 teaspoon fresh chopped Sage

3cups shredded Sharp Cheddar Cheese

1 cup shredded Parmesan Cheese

1 tablespoon fresh chopped Chives

Directions

Bring a large pot of salted water to a boil.  Add the pasta and cook it just until al dente, about 11 minutes.

Drain the pasta then set it aside.

In a medium saucepan, set over medium heat, warm the mil until it is summering then set it aside.

In a large pot, melt the butter over medium heat.

Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly for 4 minutes.

Whisk in the dry mustard.

Remove the pot from the heat then slowly whisk the warm milk into the flour mixture.

Continue whisking constantly to avoid any lumps.

Add fresh sage.

Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes.

Season the mixture with the salt and pepper and reduce the heat to medium.

Stir in the cheddar and parmesan cheeses until they are melted and the cheese sauce is smooth.

Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Top with chives.

Serve immediately.

Fall Harvest Salad

Ingredients

1 cup chopped Broccoli

1 cup chopped Cauliflower

3 Carrots cut in small rounds

1 cup Kale leaves

1 cup Spinach leaves

1/2 cup chopped Parsley, basil and Dill

1/2 cup dried Berries, Cranberries and Raisins, U

Juice of one Lemon

2 tablespoons White Wine Vinegar

2 tablespoons Honey

1 cup chunks Munster Cheese

Sea Salt and pepper, to taste

Directions

In a bowl, add the broccoli, cauliflower, carrots, kale spinach and herbs. 

Top with the pecans and dried fruit.

Combine lemon juice, vinegar, honey and salt/pepper.

Toss to coat.  Top with cheese.

Green with Envy Spinach Soup

Ingredients

2 Onions, chopped

4 tablespoons Unsalted Butter

2 tablespoons Sea Salt

1 teaspoon Black Pepper

1 teaspoon Garlic Powder

6 cups Low-Sodium Vegetable Broth

1 bunch Broccoli, chopped

1 small Potato, peeled and chopped

1 cup Spinach

1/2 cup Half and Half

Directions

Cook the onions in the butter with salt, pepper and garlic powder in a large pot over medium heat, stirring occasionally, unit softened,

approx. 5 minutes.

Add the broth, broccoli, and potato.

Simmer until tender approx. 20 minutes.

Stir in the spinach until wilted.  Transfer the mixture to a blender add half and half and puree until smooth. 

Serve chilled or hot.

Cheddar Rosemary Pesto Sandwich

Ingredients

Rosemary

Directions

Cut off tops of each pepper, preserve the lids.  Toss everything in the bowl and mix well.  Stuff each pepper with the mixture, and then add about 1/2 cup water to the bottom of the casserole.  Cover loosely with foil and cook for about 30-40 minutes, just until the peppers are beginning the soften and everything is heated through.  Place pepper lids back on.  Garnish with the cheese, parley and rosemary.

Chive Dijon Egg Salad

Ingredients

4 hard boiled Eggs, chopped

2 small avocados, pitted and peeled

1 tablespoon Plain Sour Cream

1 tablespoon Fresh Lemon Juice

2 tablespoons chopped Green Onion

1 teaspoon chopped fresh Chives

1/4 teaspoon Dijon Mustard

Parsley sprigs for garnish

Salt and freshly ground Black Pepper, to taste

Directions

In a medium bowl, combine the hard boiled eggs, avocado, sour cream, lemon juice, green onion, chives and mustard,

Mash with a fork.  Season with salt and pepper, to taste. 

Serve on hard rolls or croissants. 

Garnish with fresh parsley sprigs if serving open faced.

Tropical Fruit Pops

Ingredients

2 - 3 Kiwis, peeled and sliced

1 package fresh Strawberries, sliced

2 - 3 Tangerine Oranges, peeled and sliced

1 package fresh Blueberries

Coconut Water

Popsicle Mold

Directions

ADD CUT UP FRUIT TO POPSICLE MOLD - IT'S OK IF THERE ARE SPACES.  YOU DON'T WANT THE FRUIT TO BE PACKED TOO TIGHTLY.

POUR IN COCONUT WATER UNTIL IT REACHES THE TOP OF EACH POPSICLE MOLD.

FREEZE THE MOLDS OVERNIGHT, OR UNTIL SOLID,  ONCE FROZEN, REMOVE FROM MOLD AND SERVE IMMEDIATELY.

 

Shakes, Drinks, & SMOOTHIES 

Lemon Balm Tropical Berry Smoothie

Ingredients

1 cup Mixed Berries, frozen

1 cup Pineapple Chunks, frozen

1 Banana, frozen

1 cup Coconut Milk

1tbsp Honey

1tsp chopped Lemon Balm

Directions

Place all ingredients into blender.   Blend until smooth and creamy. 

Mint Peanut Butter Energy Smoothie

Ingredients

1/2 cup Soft Tofu

1 cup Vanilla Soy Milk

1 frozen Banana

1/2 tablespoon Peanut Butter

1 teaspoon chopped fresh Mint

1 tablespoon sliced Almonds

Cinnamon Powder

Directions

Place all ingredients into blender and mix until smooth, about one minute.

Top with sliced almonds and a dash of cinnamon powder.

Be Thankful Cocktail

Ingredients

4oz strong COffee

1 1/2oz Coffee Liquer

1oz Butterscotch Schnapps

1oz Creme de Cocoa

Fresh Whipped Cream

Grated Chocolate, for garnish

Directions

Combine strong coffee and liqueurs in a glass. 

Stir to combine and top with fresh whipped cream.

Garnish with grated chocolate.

Serve warm or over ice

Cucumber Minted Spritz

Ingredients

Fresh Mint Leaves from 6 large sprigs

1/4 cup Simple Syrup

1/4 cup Orange Juice

1/4 cup Lime Juice

1 can Club Soda

Directions

Thinly slice 1/4 of the cucumber and set aside.

Cut the remaining cucumber and put into the bowl of a food processor and whirl with 1/4 cup water until well blended, about 2 minutes.

Pour into a strainer set over a bowl.

Let sit 10 minutes to drain, occasionally pressing with the back of a spoon to push liquid through; discard solids.

Put cucumber juice, reserved slices, mint, simple syrup, orange and lime juices into a container to chill, at least 30 minutes or up to 1 day ahead.

When ready to serve, add ice and top with club soda.

Edge of the Woods Energy/Weight Loss Juice

Ingredients

Fresh Mint Leaves from 6 large sprigs

1/4 cup Simple Syrup

1/4 cup Orange Juice

1/4 cup Lime Juice

1 can Club Soda

Directions

Thinly slice 1/4 of the cucumber and set aside.

Cut the remaining cucumber and put into the bowl of a food processor and whirl with 1/4 cup water until well blended, about 2 minutes.

Pour into a strainer set over a bowl.

Let sit 10 minutes to drain, occasionally pressing with the back of a spoon to push liquid through; discard solids.

Put cucumber juice, reserved slices, mint, simple syrup, orange and lime juices into a container to chill, at least 30 minutes or up to 1 day ahead.

When ready to serve, add ice and top with club soda.

 

Children & Adult CRAFTS 

Minted Orange Lip Balm

Ingredients

1 teaspoon Olive Oil

1 teaspoon Organic Local Honey

1 1/2 teaspoon Sugar

4 drops of Spearmint Essential Oil

1 Orange Balm Essential Oil

Lip Balm Containers

Directions

Mix all the ingredients together in a bowl until well combined.

Place a small amount in the lop balm containers and allow them to set for approx 4 hours.

May be placed in the refrigerator for an hr or so to harden further.

Holiday Spice

Ingredients

1/4 cup fresh Strawberries

1 sliced Orange

3 Cinnamon Sticks

1 tablespoon Cloves

1/8 teaspoon Nutmeg

3 cups Water

Directions

Combine ingredients in a crock pot and simmer over low heat for as long as desired.

continually replenish water when low.

Easy Days Bath Shots

Ingredients

1 cup of Baking Soda

2 tablespoons of Salt

6 drops of Lavender and Rose essential oils

1/3 cup of Lemon Juice

1/8 teaspoon Lavender food coloring if desired

1/8 cup dried organic lavender buds, water as needed

Mini muff tin
 

Directions

Using a glass mixing bowl, stir baking soda and salt with a fork.

Add the Lemon Juice and Food coloring a little at a time a then mix in the dried lavender.  It will get fizzy when the acid reacts wth the baking soda

Stir again with the fork.

Add water a few tablespoons-full at a time until you have a consistency that looks like biscuit dough - moist and crumbly.

Lightly oil your muffin tin so your dough doesn't stick.

Roll the dough a small amount in your hands, then add the ball of dough to your muffin tin or cooking sheet.

Bake them for 10-20 minutes at 350 degrees

Gently remove them from the muffin tin with a spoon and place them on a plate to cool.

While they're cooling; add 3 drops of each of the oils to each shower shot.

Leave them out overnight to cool and harden.

Herbal Potpourri

Ingredients

1 cup Lavender Flowers

1/4 cup dried Basil

1/4 cup dried Mint

1/8 cup dried Lemon balm

10 drops Lavender Oil

Directions

Allow the herbs to dry in a warm well ventilated space, such as a closet, until they are completely free of moisturel

Place dried flowers and leaves in a large bowl.

Add essential oils and combine.

Store in sealed jar for 2 weeks before adding to sachet bags or display in decorative bowls.

Autumn Sun Slow Cooker Potpourri

Ingredients

2 Oranges Sliced

1 Sprig fresh Rosemary

4 Cinnamon Sticks

1 fresh Bay leaf

Directions

Add all ingredients to your slow cooker filled halfway with water and let this fabulous aroma refresh your entire home!

Remember to check water levels and refill as needed.

Cinnamon Honey Cream Bath

Ingredients

5 tablespoons Organic Honey

2 tablespoons Ground Oats

1 tablespoon Organic Cream

5 drops Nutmeg Essential Oil

3 drops Cinnamon Essential Oil

Directions

Mix ingredients together in a container.

Add to bath under running water and enjoy.

Extra Herbs Remedy

Ingredients

Any available Extra Herbs

Ice Cube Tray

Water

Directions

Place all your favorite extra herbs into each tray compartment.

Top with fresh water.

Freeze for 24 hours or more.

Float in beverages or pop out of the tray and add to soups and stews!

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