It is SUMMER and sometimes Summer comes with odors that we may not like very much. Things like your kids sweaty, stinky shoes or cleats from a sport activity or maybe your dog coming in from the rain (there is nothing worse than wet dog smell!) Purification Oil from Young Living is a simple natural solution, no more chemicals! A couple drops can simply be put in the shoes or this can be diffused in the air to help purify and clean the air from various odors (this includes cigarette smoke…YUCK!!) If you are interested in a diffuser, you can find a couple different kinds (even a travel size) on my Young Living link!
Purification oil can also be used to cleanse and sooth insect bites, cuts and scrapes.
One more GREAT use, an INSECT REPELLENT. How awesome is that! Dilute a few drops with water, store in a spray bottle and use as needed!
Enjoy!
As with anything new please consult with your doctor for any questions.
Over the past few years anytime we would visit or travel with our good friends, Rosalie and Randy, we have always been offered this terrific refreshing summer drink. Jim and I have had it many times but have never had any idea of what might be in it other than the rum for obvious reasons! IF you are looking for a signature drink this just might be YOUR answer! Rosalie and Randy each make this slightly different. Rosalie likes to keep the recipe true to the measurements. Randy on the other hand, likes it much better with no measurements as he is not afraid of a little higher alcohol content…he actually recommends it !
I certainly won’t tell anyone how you make the drink, but I will give you the basic guidelines as far as the measurements go. Although this is Randy’s recipe those measurements are NOT ALWAYS HIS MEASUREMENTS! You can also very easily substitute the juice for any of your favorite juices. You could use a mango juice or a pineapple coconut juice, this is the part where you can make it yours! I hope you take some time to sit back and enjoy one of Randy’s Rum Something and Rum!
INGREDIENTS
1 1/2 ounce white rum
6 ounces of pineapple juice
2 ounces of orange Juice
Splash of grenadine syrup
Top with Myers Rum floated on top
DIRECTIONS
Mix white rum, pineapple juice, orange juice and grenadine syrup together in a tall glass filled with ice. Top with the Myers rum (or any dark rum) the dark rum will float on top.
PS: If you make this the way Randy does you will only NEED and WANT just ONE!
Enjoy!
This recipe comes from Giada DeLaurentiis. I saw her make this quick and easy dinner made from leftover buttered pasta. She used wagon wheel pasta for her daughter, but I used a small round pasta but ANY pasta will work fine in this! This dinner took almost no time and I did not have to turn my oven on. That is a huge bonus on a hot day! I should add it is also meatless, which I was happy about but we all agreed this would be great with any leftover ham you might have!
INGREDIENTS
3/4 cup grated Parmesan
1/4 milk (I used 1%)
Salt
Pepper
4 eggs at room temperature , beaten
2 cups Rotelle pasta, cooked or any pasta you have
1 cup frozen peas, thawed
1 cup spinach finely chopped
1/4 cup extra virgin olive oil
2 cups tomato basil pasta sauce to serve on the side.
DIRECTIONS
In a large bowl combine cheese, milk,salt, pepper and eggs. Stir in the cooked pasta, peas and spinach. In a ten inch nonstick skillet heat two tablespoons of the oil over medium heat. Add the egg mixture, using a flat spatula gently press the vegetables and pasta down to form an even layer. Cook until golden brown on the underside (mine took almost ten minutes). Place a plate that is slightly larger than the skillet over the pan, using an oven mitt invert the pan placing the “pizza” on the plate. Add the remaining two tablespoons of oil to the skillet and slide the “pizza” and cook for five more minutes until golden brown on the underside.
Warm the pasta sauce in microwave or stove top to serve along side the “pizza”. Transfer your “pizza” to a serving platter and cut into wedges and serve warm.
Enjoy,
These cookies are not your typical cookie. They are almost cake like or very similar to a muffin top! If you like banana bread you will LOVE these! Mr. MCYM is not a huge banana bread fan but he really loved these cookies. I loved them so much I ate one for breakfast the next day. But, I swear I was just doing research so that I can tell you that if you store them in an airtight container they will stay fresh… IF you have any left over! I also HAD to send them into the fire station with Mr. MCYM as I could have and might have eaten all the leftovers in one sitting if they stayed at the house! YUP! That good!
INGREDIENTS
1/2 cup unsalted butter at room temperature
1 cup of sugar
1 egg at room temperature
1 cup mashed banana (about 2 1/2 banana’s)
1 teaspoon baking soda
2 cups flour
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pecans
1/2 cup mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until fluffy. In a bowl mix the mashed banana’s and the baking soda together and set aside for two minutes. (do not skip this step as this is what makes the cookies lift and rise!) Mix the banana mixture into the butter mixture. Mix together the flour , salt and spices. Mix with a whisk OR sift. Add the flour mixture to the butter mixture, a little at a time until combined. Fold in the pecans and mini chocolate chips until just mixed through. Drop by tablespoons onto prepared baking sheet and bake 11-13 minutes or until golden brown. Cool on a wire rack.
Enjoy,
You are going to love, love , love these little delicious bites! We devoured them! I was Robby’s hero! BIG score for me! I might add that these took me less than 15 minutes to make! Another big score!! I know you are going to thank me so, YOU’RE WELCOME!
INGREDIENTS
(8 ounce) refrigerated crescent roll dough
1 Tablespoon unsalted butter, melted
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
Glaze
1 Tablespoon unsalted butter, melted
1/2 tablespoon milk
2/3 cup confectioners sugar
DIRECTIONS
Preheat oven to 375 degrees.
Spray mini muffin tin with non-stick cooking spray.
Remove dough from can and unroll, keeping the dough sheet together the best you can. The long side of the rectangle should be closest to you, using your fingers pinch the dough together. Flip dough to the other side and pinch together the same way. You can separate the dough into two sections if that is easier. Using a rolling pin roll the dough out making the dough about 1/2 inch thick. Spread the melted butter equally across the dough. In a small bowl mix together sugar and cinnamon. Spread the cinnamon mixture evenly across the dough onto the butter. Starting with the long side closest to you roll the dough into a log shape pinching the edges to seal. Cut the log into 16 equal pieces. Place one piece into each of the muffin cups with the spiral side facing up. Place in the oven and bake for 10-12 minutes until golden brown.
While the rolls are baking make the glaze by mixing all of the glaze ingredients together, I like to use the whisk to mix the glaze to break up any lumps you may have. When the rolls have been baked, remove them from the pan and drizzle with the glaze!
These are best eaten the same day and WARM!
Enjoy,
This recipe was found at www.deliciouslyyum.com
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