For the Doterra Oil Fans!

Here is another recipe that people might enjoy:

Lavender Pistachio Sugar Cookies-tested September 15th, 2014

1c. pistachios in the shell(shell them by hand before putting them into the mixing bowl.)

1-17.5 oz pouch Betty Crocker Sugar Cookie Mix

1-stick Lactose Free Blue Bonnet Vegetable Oil Spread ( can find at Wal-mart)

1 egg

10 drops Doterra Lavender Essential Oil

Equipment:

Mixing Bowl/Spoon/Hands

Sm. Cookie Scoop

Cookie Sheets

Cooling Racks

Pam

Timer

Instructions:

Pre-heat your oven to 350 degrees. While your oven is preheating, in your mixing bowl combine the cookie mix, blue bonnet, pistachios, egg, & lavender oil, until fully combined. (If you have to use your hands to get the job done, do it.)

Once all is combined, scoop out with your small scoop onto the cookie sheets. After all the sheets are full, your oven should be done preheating, put your cookies in for 7-10 minutes, or until golden brown. 

When the time is up, or the timer you set goes off, put the cookies on the cooling rack to cool.

Serve with your favorite frozen treat & Enjoy!

Green Apple Cookies take 8th at the 2014 Great State Fair of Oklahoma, in Oklahoma City,OK

Green Apple Cookies (aka Shrek Cookies)

These placed 8th in this year's Great State Fair of Oklahoma  in Oklahoma City

Nannette P Morrison-Tahlequah,OK

1-  Pouch Betty Crocker Sugar Cookie Mix-large pouch

1c. Green Apple Kool-Aid Mix from the Canister

1 pouch of dried apples chopped up

1 stick lactose free Blue Bonnet

1 egg

Equipment:

Mixing Bowl

Hands

Pam-Baking Spray

Knife

Small Cookie Scoop

Cooling Racks x2

Instructions:

Preheat your oven to 350 degrees.

While your oven is heating up in a mixing bowl combine with one hand the following:

Cookie Mix, Kool-Aid Mix, Lactose Free Blue Bonnet, egg, and chopped up dried apples.

Once well combined, wash your monster hand then with your knife and cookie scoop, scoop and level your cookies onto a sprayed cookie sheet, and bake for 7-9 minutes, until edges are golden brown.

When timer goes off, move to a cooling rack to cool off.

Enjoy!

For those of you who know me.....

You will appreciate this recipe. I am proud to say, this cake took the Blue Ribbon for the Cake Mix Tricks category in the Great State Fair of Oklahoma 2014, in Oklahoma City.

Tropical Punch Cake

Nannette P Morrison-Tahlequah,OK

1-     Pineapple Cake Mix by Shur Fine

1-     Small can Del Monte Tropical Fruit Cocktail

1-cup Tropical Punch Kool-Aid Mix, out of the canister

1-cup water

1/3 cup oil- vegetable oil

3 eggs

Equipment:

Mixing Bowl

Cookie Sheet

Spatula

Whisk

Pam-Baking Spray

Bundt Pan- silicone

Instructions:

Pre-heat the oven to 350 degrees. While the oven is preheating in a mixing bowl combine the cake mix, oil, eggs, water, and kool-aid mix.

Open and drain the cocktail mix, then add to the mixing bowl. Combine thoroughly. Set aside.

Spray your silicone bundt pan and place on your cookie sheet. Pour the mix, and make sure it stays level. Tap once for air bubble release on your counter.

Set timer for 42 minutes. Once timer goes off and it passes the tooth pick test, let it cool completely.

Frosting:

1/4c. premade cream cheese frosting by Shur Fine

3 T. Tropical Punch kool-aid mix

Instructions:

Nuke frosting in a coffee cup for 30 secs, in the microwave. Until liquefied, add the kool-aid mix, and stir until well combined and drizzle over cake. Cut and serve with favorite frozen treat. Enjoy!