• In the Kitchen with You

Simple Whole-Wheat Bread Ingredients: 3 C warm water 2 (.25 oz) packages active dry yeast 1/3 C honey 5 C bread flour 3 Tbsp melted butter 1/3 C honey 1 Tbsp salt 3/12 C whole-wheat flour 2 Tbsp melted butter   Directions: In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole-wheat flour. Flour a flat surface and knead with whole-wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole-wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.   *For a healthier alternative, use unbleached bread flour. Source: http://allrecipes.com/recipe/simple-whole-wheat-bread/ Picture Source: http://images.media-allrecipes.com/userphotos/250x250/01/01/24/1012491.jpg    Peppermint Fantasy Fudge Ingredients: 3 C sugar 3/4 C butter 1 small can (5 oz) evaporated milk 1 package milk chocolate chips 1 jar (7oz) JET-PUFFED Marshmallow Crème 1 tsp vanilla 1 C chopped walnuts (optional) 2-3 drops Be Young Peppermint Essential Oil     Directions: Grease a 9x13 inch pan with butter. Bring sugar, butter, and evaporated milk to a full rolling boil on medium heat, stirring constantly. Cook 4 minutes or until candy thermometer reaches 234 degrees Fahrenheit, stirring constantly. Remove from heat. Add chocolate and marshmallow crème; stir until melted. Add nuts, vanilla, and essential oil; mix well.  Pour into prepared pan; spread to cover bottom of pan. Cool completely before serving.    Recipe makes about 40 servings Source (w/ some added adjustments): http://www.kraftrecipes.com/recipes/fantasy-fudge-51833.aspx    Butternut Squash Soup w/ Marjoram Essential Oil Ingredients: ¼ C chopped onion 2 Tbsp & 2 tsp butter 4 C peeled and cubed butternut squash   2 C water 2 ¾ cube chicken bouillon 1 drop Be Young Marjoram Essential Oil 1/8 tsp ground black pepper 1/8 tsp ground cayenne pepper 1 (8oz) package of cream cheese   Directions: In a large saucepan, sauté onions in butter until translucent. Add squash, water, bouillon, black pepper, and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender until smooth. Add marjoram and mix until blended. Return to saucepan and heat through. Do not allow to boil.    Recipe makes 4 servings   Recipe Source (w/ some added adjustments): http://allrecipes.com/Recipe/Butternut-Squash-Soup/Detail.aspx?evt19=1&scale=4&ismetric=0 Picture Source: http://images.media-allrecipes.com/userphotos/250x250/01/06/05/1060538.jpg 

• In the Kitchen with You

Have you been searching for that perfect recipe to get you in the Fall Mood? Be Young Sharing Partners have come together to provide several delicious options for that cool Autumn day.   Split Pea Soup 1 lb. (2 1/4 C.) organic green split peas 1 Meaty ham bone (1 1/2 lb.) 1 1/2 C. sliced onion 1 tsp. Sea Salt 1/2 tsp. Pepper 1-2 drops Be Young Marjoram Essential Oil 1 C. diced carrots Directions: Cover the peas with 2 qts cold water & soak over night or simmer gently for 2 minutes then soak for 1 hour. Add Ham bone, onion, and seasonings. Bring to boil & cover. Reduce heat & simmer (don't boil) 1 1/2 hours. Stir occasionally. Remove bone and dice meat. Return to soup, add vegetables. Cook slowly uncovered 30-40 minutes.   Cookies with a hint of Spice 1/3 C. butter 1 tsp. Ginger (organic) 1/2 C. sugar 1 organic egg 1/2 tsp. baking soda 1/2 C. molasses 1/2 C. Nutmeg (organic) 1/2 C. water 1/2 tsp. cloves (organic) 2 C. flour 1/2 tsp. cinnamon (organic)   Directions: Mix throughly the first five ingredients. Sift dry and add to mixture. Cover & chill for one hour. Set oven to 375 degrees. Drop teaspoon sized cookies on ungreased sheet. Bake for about 8 minutes or until finger leaves no imprint. Frost when cool. Frosting: 1/3 C. soft butter 3 C. powdered sugar 1 drop of Be Young Lemon or Orange Essential Oil 2 Tbsp. milk   Ben's Low Carb No Bean Chili Brown in skillet: 2 lbs. Grass Fed Ground Beef OR 1 lb. Grass Fed Ground Bison and 1 lb. Grass Fed Ground Beef OR 1 lb.  Ground Lamb and 1 lb. Grass Fed Ground Beef Remove meat from skillet, leaving drippings. Saute in drippings for 4-5 minutes: 1 Whole Chopped Onion 2-3 Minced Garlic Cloves 1-2 Jalapeno Peppers 1 Portabella Mushroom Combine meat and vegetables in pot or in crock pot along with: 1 14.5 oz. Can Organic Diced Tomatoes 1 15 oz. Can Organic Tomato Sauce 1 tsp. Sea Salt 1 tsp. Ground Cumin 1/2 tsp. Ground Black Pepper 1/2 tsp. Cayenne Pepper 1/2 tsp. Chili Powder Simmer on stove for 30 minutes, OR Simmer in crock pot for 3-4 hours on low setting. Serve with finely chopped cilantro to taste Makes 8-10 servings.   Spice of Life Chai Tea 1 Regular Black Tea Bag or (Chai flavored Tea Bag for a stronger flavor) 1 tsp. Honey Milk & Cream to your liking 1-2 drops Be Young Spice of Life Essential Oil  

• In the Kitchen with You

2 lbs. Chicken1/2 C. Butter2 tsp. Cumin3/4 C. Lemon Juice2 Tbl. Cayenne Pepper1-2 drops of Be Young Lemon EO1 Tbl. Sea Salt2 Tbl. Garlic Salt1/2 Tbl. PepperStep 1: Preheat grill. Melt butter in a small saucepan. Add lemon juice, Be Young Lemon EO, garlic salt, cumin, and cayenne pepper: stir. Pour 1/2 of marinade into a glass container with top.Step 2: Pierce chicken in several places. Sprinkle with sea salt and pepper. Place chicken in prepared glass container with top. Turn occasionally to coat.Step 3: Place chicken skin side up on grill rack. Brush with 1/2 of reserved marinade.Step 4: Grill chicken until cooked through, turning and basting occasionally with remaining marinade, about 55 minutes.

• In the Kitchen with You

Bens Easy Almond Milk Recipe: 1 qt Distilled or Reversed Osmosis Water 2 Tbsp Raw Almond Butter 1/2 Tbsp Vanilla Extract 1 Dash Sea Salt Blend at high speed until smooth. Store in fridge for up to 3-4 days.