MOUTHWASH

 1 cup coconut oil

30 drops peppermint essential oil

1 tsp baking soda

CARAMEL MARSHMALLOW POPCORN (BALLS)

12 Cups of popped popcorn, all kernels removed

1/2 cup butter

1/2 cup brown sugar

16 large marshmallows (roasting size)

2 TBL corn syrup

2 tsp vanilla

Over medium heat, melt together the butter and brown sugar until no longer grainy.

Add in the marshmallows and corn syrup until just melted, stirring constantly.

Remove from heat, add vanilla and stir well.

Pour over popcorn and mix until evenly coated.

I like to put it in small clumps on a parchment paper to cool or you can make it into 12 balls.  Just shape the balls, don't compress them.

SLOPPY JOE CORNBREAD BAKE

1 8.5oz pkg corn bread mix
1 14.75oz can cream corn
2 eggs
1/2 cup milk
2 cups shredded cheddar
1 1/2 lbs ground beef, cooked
1 15oz can manwich sauce

Preheat oven to 400 degrees.
Combine the cornbread mix, corn, eggs, milk and half the cheese.
Pour into a greased 9x13 dish.
Bake for 20 minutes

Meanwhile, combine the beef with manwich.
Pour over the baked cornbread.
Top with the remaining cheese.
Bake for 20 more minutes.

Cool for 10 minutes and serve

NAVAJO "INDIAN" TACOS

MAKES 6

2 cups flour
1 tsp salt
1 TBL baking powder
1 cup warm water
Mix all together then divide and roll into 6 disks.
Fry at 350 degrees for 3-4 minutes per side.

1 lb ground beef
1 can beans (refired or whole)
1 env. taco seasoning
1 can diced tomatoes, do not drain
    *or you can just use a can of chili if you don't want to make the meat topping.

Lettuce 

Cheese
Salsa
Sour cream
Olives
Guac
Onion
Green Chiles or jalapeno

TOOTHPASTE

 2 TBL coconut oil

2 TBL baking soda

1 TBL xylitol

14-20 drop essential oils

Good mixes

onguard & peppermint

Orange & peppermint

CHEDDAR CHEESE QUICK BREAD

Ingredients
2 cups all-purpose flour
4 teaspoon baking powder
1 tablespoon sugar
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups shredded cheddar -- I prefer sharp
1 cup milk
1 large egg beaten
2 tablespoon butter melted

Instructions
Preheat oven to 350° Grease/spray a loaf pan.
In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder and salt. Stir in shredded cheese. Set aside.
In a separate bowl, whisk together milk, egg & butter.
Add liquid ingredients to bowl of dry ingredients. Stir until just combined. Do not overmix.
Spoon/pour into loaf pan.
Bake for 45-50 minutes. Top should be a golden brown.
Cool on wire rack. Remove loaf from pan, slice & serve.

ALMOST SOURDOUGH BREAD

Makes 2 9x5 loaves

2 and 1/2 cups warm water, divided

3 TBL instant mashed potato flakes

3/4 cup sugar

2 and 1/4 tsp yeast

1/2 cup oil

1 TBL salt

6-7 cups flour

DAY 1

The day before; heat one cup water until warm, about 110-115 degrees. Mix it with potato flakes, sugar and yeast. It should start foaming a little within a few minutes. Cover and let stand at room temperature overnight.

DAY 2

The next morning, heat remaining 1 and 1/2 cups warm water to 110-115 degrees.

Mix water with oil and salt then stir into the yeast mixture.

Stir the flour into this mixture until smooth and well-combined. It is easiest with a stand mixer but you can use a wood spoon as well.

Cover and let rise in a warm place until doubled in size.

Stir or punch down and turn out onto a lightly floured surface.

Divide dough in half. Lightly knead each half 6 to 8 times then shape into loaves.

Place into the greased loaf pans.

Cover and let rise until doubled in size.

Preheat oven to 350 degrees.

Bake for 35-40 minutes, until 200-210 degrees.

Rotate loaves halfway through baking.

Cool in pans for 15 minutes then turn out onto a cooling rack.

Cool completely before slicing.