'Tis the Season for Améo

Have fun making delicious recipes and homemade holiday gifts with the "'Tis the Season for Améo" recipes!
Améo Peppermint Bark

Ingredients:
6 crushed candy canes
12 oz white chocolate
12 oz semisweet chocolate
3 tablespoons vegetable oil
2 drops Améo Peppermint Essential Oil
Directions:
1. Add white chocolate to a double boiler or to a glass bowl sitting over a simmering pot of water. Stir until melted
2. Sprinkle half of the crushed candy canes onto baking sheet lined with parchment paper
3. Pour melted chocolate over crushed candy canes and let it cool in the refrigerator until set, about 30 minutes
4. Add semisweet chocolate to a double boiler and stir until melted
5. Once thoroughly melted, add 2 drops of Améo Peppermint Essential Oil to chocolate and mix
6. Pour semisweet chocolate over the now cooled white chocolate
7. Sprinkle remaining crushed candy canes over semisweet chocolate
8. Return the baking sheet to refrigerator to allow the semisweet chocolate to set
9. Once the sheet of chocolate is cooled, break the Peppermint Bark into chunks and serve, store, or gift!

Améo True Lavender Body Buff

Ingredients:
1 glass jar Skin nourishing oil (Améo Fractionated Coconut Oil, jojoba oil, avocado oil, etc.)
Sea Salt or Epsom Salt
Améo True Lavender
Directions:
1. Fill glass jar with oil until ¾ full
2. Add salt until the oil reaches the top of the jar
3. Add 7-9 drops of Améo True Lavender Essential Oil
4. Use salt scrub while bathing to exfoliate dry areas of the body

Améo Peppermint Hot Chocolate

Ingredients:
1 ½ cups milk
1 ½ cups heavy cream
¼ cup sugar
1/8 teaspoon salt
6 ounces chopped bittersweet chocolate
2 drops Améo Peppermint Essential Oil
Whipped cream for garnish
Directions:
1. Heat milk, cream, salt, and sugar over medium-low heat
2. Add bittersweet chocolate when the cream begins to steam
3. Stir until chocolate is completely melted
4. Add drops of Améo Peppermint Essential Oil
5. Add to mugs and top with whipped cream

Améo Lemon Lip Balm

Ingredients:
1 small lip balm tin
1 tablespoon beeswax
2 tablespoons cocoa or shea butter
2 tablespoons Améo Fractionated Coconut Oil
20 drops Améo Lemon (can be replaced with Améo Peppermint)
Directions:
1. Heat a small pan filled with about 2 inches of water
2. Pour beeswax, cocoa butter, and Améo Fractionated Coconut Oil into a glass measuring cup
3. Place glass measuring cup into the boiling pan of water to melt ingredients
4. Once completely melted, add your Améo Lemon to the mixture
5. Carefully pour mixture into your lip balm tins and allow to fully cool

Améo Lemon Snowball Cookies

Ingredients:
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 drop Améo Lemon Essential Oil
1/3 cup powdered sugar
Directions:
1. Preheat oven to 375 degrees
2. Pour cake mix into bowl
3. Stir in eggs, oil, and Améo Lemon Essential Oil until blended
4. Drop a small spoonful of dough into a bowl of powdered sugar and cover dough completely
5. Place sugared cookie dough on a cookie sheet
6. Bake for 6-9 minutes in the preheated oven

Améo Soothing Face Mask
Ingredients:
1 tablespoon cosmetic clay (French Green Clay, Bentonite Clay, etc.)
½ teaspoon honey
1 teaspoon yogurt
1 drop Améo Ylang Ylang Essential Oil
1 drop Améo True Lavender Essential Oil
Directions:
1. Mix honey, yogurt, and essential oils together
2. Add clay until a spreadable paste has formed
3. Spread over a clean face, avoiding eyes, mouth, and nose
4. Relax and enjoy the detoxifying process the mask provides until the clay has hardened
5. Wash mask off and follow with moisturizer

Améo Spiced Ham

Ingredients:
Ham:
1 spiral-cut ham (4-6 pounds)
2 cups red wine
12 ½ cups water
1 large onion, halved
2 garlic cloves
1 head fennel, halved
2 star anise
1 tablespoon fennel seed
1 tablespoon peppercorns
1 tablespoon coriander seed
Glaze:
16 whole cloves
4 tablespoons red currant jelly
2 drops Améo Cinnamon Essential Oil
1 teaspoon red wine vinegar
Directions:
1. Place ham in large sauce pan and add all ham ingredients; If the ham is not covered in water add more until it is
2. Bring saucepan to a boil then reduce to a simmer, partially covering the pan
3. Cook for 2 ½ to 3 hours
4. Preheat oven to 440 degrees
5. Remove ham from liquid and strip off the rind
6. Cut a diamond pattern into the remaining fat with a knife, about an inch apart
7. Place a clove in each diamond
8. In a saucepan, bring jelly, Améo Cinnamon Essential Oil, paprika, and red wine vinegar to a boil
9. Let the glaze turn into a thicker consistency
10. Place layer of foil over a roasting tray
11. Place ham on top of foil and pour glaze over the ham
12. Transfer to oven and cook for about 15 minutes
13. Allow the meat to rest 10-20 minutes before carving