Rosemary Infused Oil | Sugar Creek Chic


Rosemary is one of those Mediterranean flavors that most people love.  Don’t you love oven roasted chicken with lemon, rosemary and garlic? To purchase fresh rosemary or rosemary infused oil is usually quite expensive and who knows where the oil and/or herbs come from? So I decided I was going to try my hand at making rosemary infused oil with the rosemary from my garden.

My garden rosemary in bloom before using for rosemary infused cooking oil | Sugar Creek Chic
I did some internet searching and came across several different ways to make rosemary infused oil so I went to my state university extension.  Did you know they have a ton of free information? So, when in doubt, do a search on your state university extension page. The extension stated that you must start with dried herbs and heated oil. If you want to make these for the holidays,  store your rosemary in a cool dry place until infusing. This will eliminate a step when you are ready to make your gifts.

As my garden started to go dormant, I snipped off several sprigs of rosemary for each bottle of rosemary infused oil I wanted to make, and set on a paper towel to dry out. It took about 10 days to be thoroughly dry.  I thought I might give these out as culinary gifts for the holidays.  What a fun and sophisticated gift?

Rosemary Infused Cooking Oil | Sugar Creek Chic

My rosemary in bloom


What you need to get started:

  • 2 cups of organic or good quality extra virgin olive oil
  • 3 small dried rosemary sprigs per jar (or 1T of dried rosemary leaves)
  • Glass jars 6-8 oz in size


Step #1: Sanitize

Bring a pot of water, enough to cover your glass container, to a boil.  Once boiling, submerge your glass container into the boiling water for a good minute along with the lid, if metal.  Remove both pieces and place on a paper towel making sure they are dry before use.

Step #2: Infuse

In a separate pot, add your 2 cups of olive oil and warm to 180º, then remove from the heat. While waiting for your oil to heat up, add 3 sprigs to each glass container your making.  When oil is ready, pour the oil into each container, covering up the rosemary.  Cover your containers and let cool down and then tighten your lids.

Step #3: Storage

Store the infused oil in a cool, dark place such as a kitchen cabinet.  Date the bottle.  Homemade rosemary infused oil lasts 1-2 months. It should be thrown away after that.  This recipe makes 2 cups of infused oil.


Rosemary Infused Cooking Oil | Sugar Creek Chic

Rosemary infused oil is awesome by itself for Mediterranean meals, but including other herbs in the oil can add an additional layer to your dishes.  Some complimentary herbs are bay leaf, oregano, fennel or sage. Try your oil as a marinade for chicken, saute leftover zucchini from your garden, or use as a base in a salad dressing. This oil is a wonderful start in a healthy Mediterranean diet and you did it yourself!

Here is another neat way to work with garden herbs for Thanksgiving.

Teacher Appreciation!

vegtableplatterWhile trying to decide what to give my children’s teachers, I realized that they actually now change classrooms with several different teachers.  I wanted to make sure they all knew they were appreciated, but some where men and some women.  I wanted everyone to know that they do a lot for us all year long but a unisex gift is hard to find.

After thinking on this for a week, I realized that bringing in a party platter with snacks on it could satisfy all of them!  Party platters are great as you can have a diversity of items for everyone’s different tastes.  I started shopping around to see what a platter of veggies and fruit would run for 30-35 teachers and was surprised.  I guess I was still stuck in the 80’s on pricing!  I started to wander through the produce section and discovered they had prepackaged fruits and veggies.  I remembered I had some large platters packed away in that cabinet above the fridge, you know, the one most barely entered.  lol.

I purchased the fruit already cut up on platters with dip for around $9.00 for 12 servings each platter.  Then found bags of washed veggies, blocks of cheese and Ranch dressing in it’s own serving container.  I remembered tooth picks and plates as I was looking for my Thank you card, phew.

Arriving at home, I dug out my party platters and washed them up.  Cutting up the cheese and placing all my goodies on the platter took me 15 minutes max.  The cost to supply the 30-35 teachers with fruit, veggies and chocolate kisses cost me less than $50.00.  That is what it would have cost me for just 1 platter of veggies for 28 people, so I feel like I lucked out.

I know most people do not buy anything for their children’s teachers, but I really believe that they work really hard to make sure my kids are learning something!  I am usually emailing them a Ga-zillion times a year with questions and concerns and they always respond.  I think this is a small way to repay them for their dedication to their job and give them inspiration to carry on with the same gusto as they did the year before.  I guess I am kind of silly, but I want anyone who has contact with my children to know that we appreciate all the things they do to help to make the world a better place through education.

Thank you for your hard work and all the selfless things you do all year long!  Have a great summer!

Dreamy Strawberry Rhubarb Ice Cream

 Strawberry & Rhubarb Ice Cream

Dreamy Strawberry & Rhubarb Ice Cream



Creamy, sweet and tart coolness floating over your tongue making promises of summertime breezes to come!  Nothing can transport us back to our childhood like homemade comfort food.  Create some memories for your children to do the same with this creamy, dreamy Strawberry & Rhubarb Ice Cream.


Dreamy Strawberry & Rhubarb Ice Cream
Prep time
Cook time
Total time
Tart and sweet creating a summertime explosion in your mouth! This is a dangerously delicious flavor combo you must try.
Recipe type: Dessert
Cuisine: American
Serves: 5
  • 3 cups of sliced fresh rhubarb (or defrosted, drained frozen)
  • 6 medium strawberries
  • 2 cups of sugar
  • 1 teaspoon of lemon juice (fresh is best)
  • 1 cup of heavy cream
  1. Preheat oven to 375. In an ungreased 13x9 baking dish, combine rhubarb, strawberries and sugar. Cover, bake for 30-40 minutes until tender.
  2. Let cool slightly and place in blender. Process until pureed. Add lemon juice, Place in bowl, cover and refrigerate.
  3. In another bowl, beat cream until stiff peaks form. Gently fold in rhubarb. Transfer to a ice cream machine or into a 1 quart freezer safe container. Stir every 15 minutes for the first hour and then freeze overnight, covered or until it is firm. Yields about 3 cups.
  4. A small drop of peppermint extract or a pinch of lavender flowers would do well also.