GOOT Garlic Oil Treatment

I found this recipe online here and thought this was one I wanted to try. I am posting the directions here because I don't want to lose them. Anyone else game to give this a try?

GOOT Garlic Oil Treatment

Anti-infective/Anti-fungal/Anti-parasites

MAKING GOOT

Warm three tablespoons of Coconut oil over stove until melted and add three tablespoons of olive oil. Remove from heat and add three tablespoons of fresh chopped garlic. Blend at slow speed, then at high speed for two minutes. Use a blender or coffee grinder. Pour mixture through a screen to remove chunks of garlic that the blender may have missed. Pour into a wide mouth jar and label it “GOOT.” Place in a refrigerator.

Freshly made, the mixture is a milky color and runny. GOOT turns into a thick soft paste after one hour. After being in the fridge for several hours, it is just hard like a salve easy to spread.

MEDICINAL PROPERTIES
GOOT, rubbed into the skin, transfers raw garlic oil directly into the blood stream.

Apply on the feet of children or infants to fight infections. Rub on chest for chest colds, pneumonia or rub into nostrils for sinus infections. Place on cotton swab for ear infections. Apply directly to sores inside the mouth. Rub on Athlete’s foot or genital area for jock itch. Insert GOOT into affected area for yeast or other related infections. Apply on rashes any place. GOOT kills Candida, parasites, bad bacteria and virus by direct application. Also can be applied on bug bites.

In addition, it treats systemic infections by absorption through the skin into the blood supply and travels throughout the body. After two weeks, make a new batch of GOOT.

Sheri's Stuffed Pizza & Cheese Bread

We recently tried Papa Murphy's stuffed pizza and LOVED it! Well...you know me...I had to try to figure out if I could duplicate this at home! You should have seen me...dissecting the pizza to see how it was put together. I figured out how to do it and we LOVE the results! Here is how to make it yourself at home:

SHERI'S STUFFED PIZZA
(This recipe will make one large stuffed pizza and a small pan of cheese bread! It is very filling and enough to feed our family of 7 easily!)

PIZZA CRUST

4 tablespoons olive oil
2 teaspoon sugar or honey
2 teaspoon sea salt
5 cups flour (I use 2 wheat and 3 white, but use whatever combination you like)
2 cups warm water
2 Tablespoons yeast

Preheat oven to 400 degrees.

Put above ingredients into heavy duty mixer. Mix and knead for about 8 minutes. If mixing by hand, dissolve yeast in warm water, then add remaining ingredients and mix well. You will need to use your hands to work in all the flour and then knead it for about 10 minutes to make a nice smooth dough.

Divide into two lumps. (You will use one lump for the bottom crust, then divide up the other lump for the top crust and the cheese bread.)

Using the first lump of the dough, roll out onto a greased pizza pan (see below). HINT: Place a wet dishcloth on the counter and put your pizza pan on top of it while you roll out the crust. This keeps the pizza pan from moving all over the place!

Once the crust is rolled out to the edges, spread with one of your bowls of sauce (recipe below) and toppings. You will not want to get the sauce and toppings all the way out to the edge of the crust. See picture below to see what I mean.

Now you are ready to roll out your top crust. Take the second lump of dough and divide it in two. Roll out one lump on a lightly floured counter into a circle about the size to cover the sauce and toppings on your pizza. Now, sprinkle a bit of flour onto the top of the dough to prevent sticking when folding and transferring to your pizza.

Fold the crust in half, then in half again like this...

Now transfer it to your pizza, placing it on top of your toppings. Then gently unfold it, stretching it out a bit if needed to cover all the sauce and toppings.

Taking your second bowl of homemade pizza sauce, spread a little sauce over this top crust (don't use all your sauce, just a little). Then sprinkle some cheese on top as well.

Now you will fold up the bottom crust up over the top of the top crust and pinch down to hold in place. Proceed to move around the outer edge of the crust, pulling up the edge, tucking and folding the dough, then pinching it down. See below for pictures...


CHEESE BREAD

Now we are ready to prepare the Cheese Bread. Take your last little lump of dough and roll it out on a small greased pizza pan.

Cover with 2 Tablespoons of melted butter.

Sprinkle with grated Parmesan cheese and shredded mozzarella and/or cheddar. Now your cheese bread is ready to bake!


TO BAKE YOUR STUFFED PIZZA AND CHEESE BREAD:

You will want to start your stuffed pizza baking first. Put the stuffed pizza into our preheated oven on the top rack and set the timer for about 10-15 minutes.

When the timer goes off, transfer the stuffed pizza to the bottom rack and put your cheese bread on the top rack. Set the timer for 10 minutes.

At the end of 10 minutes, your cheese bread should be done. The stuffed pizza should be done as well. If needed, transfer back to top rack and bake a bit longer until cheese is melted and crust is done.

Here is our stuffed pizza...

...and our cheese bread...

Don't they look delicious! Enjoy!
_______________

PIZZA SAUCE
(For this recipe you will need to make a double batch of this sauce. Use two small bowls to mix them up in.)

8 oz. can tomato sauce
1 teaspoon sugar or honey
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil for flavoring (optional)

Mix the above ingredients in a small bowl, then it is ready to use!

Crockpot Shepherd's Pie

INGREDIENTS:

1 pound ground turkey or beef (or other meat)
2 cloves garlic, chopped
1 tablespoon onion flakes
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 cups frozen vegetables
1 cup water
2 cups shredded cheddar cheese
3 cups leftover mashed potatoes

HOW TO MAKE:

This recipe will fit a 4-quart crockpot. You can easily double this recipe and use a larger crockpot.

In a frying pan, toss the onion and seasonings with the meat and brown the meat.

Spray the inside of your crockpot with cooking spray. Put the cooked seasoned meat in the crockpot and stir in the frozen vegetables and water. Add the cheddar cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for about 6 hours or on high for about 3 hours. If you want, you can remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a little on top. This is not necessary, however.

Note: I fixed a double batch of this for a carry-in dinner at church this past Sunday. It was delicious! We loved it! I am adding this recipe to my Sunday noon meal list. I can cook the meat and potatoes ahead of time and put in containers in the refrigerator. Then on Sunday morning I can assemble the meat, veggies, cheese, and potatoes in the crockpot rather quickly and set it on low. A yummy lunch will be waiting when we get home from church!

Whole Wheat Pancakes or Waffles

My kids didn't really care for the oats in my other recipe, so I decided to give this one a try...and it was delicious! This makes quite a few pancakes or waffles, so you can easily half the recipe for a small batch.

HOW TO MAKE:

The night before, mix up the following ingredients and cover. Leave out overnight on the counter or up to 24 hours. [If you forget to start this the night before or prefer not to soak the flour, then simply replace the 1/4 cup cider vinegar with 1/4 milk, mix up the ingredients, then proceed to the next step.]

3 cups whole wheat flour
1 cup milk
1 cup water
1/4 cup apple cider vinegar

In the morning, add the following ingredients to your bowl and mix well:

3 tablespoons butter, melted (for waffles use 6 tablespoons)
4 eggs
3 teaspoons baking powder (aluminum free if possible)
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon vanilla

Add additional water, if needed, to get batter to desired consistency. Bake pancakes on a griddle or waffles in a waffle iron. Serve with pure maple syrup or applesauce on top. Yummy!

Lavender Linen Spray

I have recently been enjoying using some essential oils around the house for the first time. This is a “fun” recipe to use to make your linens smell oh so good! It is so simple to make too! Enjoy!

Here is what you need…

1 cup distilled water
10 drops essential oil of lavender
spray bottle, with a fine mist setting

Put 1 cup distilled water into a spray bottle. (Spray bottles can be found at your local convenience store in the travel section or beauty section. I have also re-used store-bought body spray bottles after I have used all the body spray!) Add 10 drops of lavender essential oil to the water. Put the cap on and shake well. Allow this to sit for several hours before you use it for the
first time.

To use: Before each use, shake well to distribute the oil. You can apply a fine mist to your pillows and sheets about 20 minutes before going to bed OR apply in the morning before making the bed. You will enjoy a light lavender scent as you fall off to sleep. Not only does the lavender smell good, but it is a relaxant that will help you sleep well too!

Blueberry Oat Bran Muffins

Ingredients:

2 cups whole wheat flour
1 1/2 cups oat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Sucanat or organic cane sugar

1/2 cup butter, melted
1 1/2 cups milk, yogurt, kefir, or buttermilk
2 eggs
2 tablespoons molasses

3 cups blueberries (fresh or frozen)

How to make it:

1. Preheat the oven to 350 degrees.

2. Combine the dry ingredients first in a large bowl - the flour, oat bran, baking powder, soda, salt, and sugar.

3. Add the wet ingredients next - butter, milk/yogurt/kefir/buttermilk, eggs, and molasses. Mix well.

4. Gently stir in the blueberries.

5. Fill 24 muffin cups using a 1/4 cup measure to scoop. (It might make a bit more dough...maybe enough for 30.)

6. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Yield: Makes 24-30 muffins.

Note: Next time I make these I am going to try to soak the flour and oat bran in the butter and milk product. The next morning then, I would add in the eggs and molasses first, using a mixer to break up chunks. Then add in the remainder of the dry ingredients (baking powder, baking soda, salt, and sugar). Then after all this is mixed up good, then stir in the blueberries. I'll post revised instructions here once I give it a try!

Plain & Cinnamon Raisin English Muffins

Note: This recipe is for the cinnamon raisin English muffins. To make the plain version, simply omit the cinnamon and raisins and follow the remainder of the recipe.

Homemade bread dough (enough for 2 loaves of bread)
1/2 cup chopped raisins
1 teaspoon cinnamon
cornmeal

To make the dough, follow the directions for Sheri's 100% Whole Wheat Bread (Using the 2-Stage Process) OR use your own bread recipe. You will just need enough dough to equal two loaves of bread.

Before I put the dough into the buttered bowl to rise the first time (my recipe linked above will make 5 loaves of bread) - I took out enough dough for 2 loaves. I put the lump for the 3 loaves in the buttered bowl, covered it with a towel, and left it to rise in my warmed oven (then follow the rest of the recipe to complete these loaves of bread). The other lump of dough for (the 2 loaves worth), I put back in my Bosch and added in the raisins and cinnamon. You will make the English muffins out of this.

Once the raisins and cinnamon is mixed in, roll out the dough to 1/2 inch thick on a surface sprinkled with cornmeal. Use a round cutter (I used a small tupperware bowl because we like big English muffins) and cut them out, placing them on a cookie sheet lined with wax paper (spray the wax paper with cooking spray or the muffins will stick!).

Cover with a clean dishtowel and let rise for about an hour.

Heat a griddle or skillet to medium heat. I found that using a skillet with a lid worked better. When I just used the griddle it seemed the outsides browned but the inside was a bit doughy still. Brown the muffins on a hot griddle or skillet, turning once. It is better to use a bit lower temperature and make sure the insides get done or you will get the outsides too brown. Ask me why I know :).

Once they are lightly browned on each side, remove to a cooling rack. Slice with a bread knife and store in the refrigerator or freezer.

Makes 12 large English muffins.

Note: I loved it that I could use my bread recipe because it uses the 2-stage process of soaking the flour...AND it uses ALL whole wheat flour too! The next time I make these I am going to make some plain English muffins too. In fact, I might just use the whole (5 loaf) recipe and make half plain and half cinnamon raisin. Having these in the freezer will be wonderful! Oh...we used the plain English muffins (that I made with the other recipe I posted last week) and made egg, sausage, and cheese sandwiches for our Sunday breakfast. We have been buying plain bagels for this, but now that I can make these English muffins, the store-bought bagels will be replaced with something healthier! Yeah!

Oat Breakfast Squares

3 cups rolled oats
1 cup buttermilk, yogurt, or kefir
1 cup raisins, chopped
1 cup pecans or walnuts, chopped
1 cup applesauce (natural, no sugar added)
1/2 cup honey
2 teaspoons cinnamon
heaping 1/2 teaspoon sea salt
2 unpeeled apples, grated or chopped into very small pieces

1 - The night before, mix the rolled oats and buttermilk, yogurt or kefir in a glass or plastic bowl. Cover and let sit overnight.

2 - In the morning, add the remaining ingredients and mix well.

3 - Press into a buttered 9x13 glass baking pan.

4 - Bake at 375 degrees for 25-30 minutes.

5 - Serve warm or at room temperature.