Friday, November 27, 2009

Black Friday Sale

If you are looking for gift ideas that are convenient, practical and utterly delicious, then look no further than Wildtree! Why not give a gift that everyone needs...simple, healthy food. Place an order today and receive 10% off. (30% for my Culinary Club Members. Not a member...join today and receive a $5 discount by mentioning my blog!)
Here are some gift ideas and I have lots more!
For the friend who likes to get warm with toast and tea...One of our delicious jams or jellies...Cranberry Jalapeno, Apple Cranberry, Wildly Blueberry or Dark Chocolate & Strawberry!
For the sweet tooth...Wildtree's Fondue Pot with our Dark Chocolate Fudge Sauce
Garlic Lover's SetFor the busy family ~ a quick & easy solution to dinner that is always delicious! One of Wildtree's Skillet meals (3 variteies), as well as our Alfredo or Scampi Blends. Dinner can be ready in less than 30 minutes!

Thursday, November 26, 2009

Hard Sauce

A recent discussion about Cool Whip brought up the fact that our family eats Hard Sauce with our Pumpkin Pie. No, it's not healthier. Although I would argue that fact since it is made with only 3 ingredients, all of which are very common. Not sure the same can be said about Cool Whip! It originated from my Mum, whose very British family enjoyed Plum Pudding & Hard Sauce. She used to make it with Brandy, but we have long since done away with the 'hard' part of the sauce. In fact, growing up I thought it was called Hard Sauce because it actually is physically hard! I don't really have a recipe to follow - we soften a stick of butter and add several cups of confectioner's sugar until you get the right taste & consistency...not too buttery...not too sugary. And then you add about a teaspoon of vanilla. The real stuff - not imitation. Spoon it into a bowl and place in the fridge to harden. Serve with pumpkin pie, minced meat pie or whatever delicious pie your family enjoys!

Wednesday, November 25, 2009

Going Going Gone List

This time of year is always exciting as I will soon find out what new products Wildtree is launching in our January catalog. But it is bittersweet, as it also means some products will be no longer be available. There are a few of my favorites which have been big hits at my Freezer Meal Workshops and I am sad to see them go such as the Ponzu!! Please take a look at the list and let me know if you would like to stock up on any. They are only available until December 31 unless they sell out beforehand. I've starred my favorites! ***** Black Friday Sale ~ If you receive my newsletter you already know about my Black Friday Sale. In case you missed it, place an order on Friday November 27 and receive a 10% discount. That's a 30% discount for my Culinary Club Members! Seasonal items which will return next fall: *****Apple Cranberry Jam *****Cranberry Jalapeno Jelly *****Pumpkin Pancakes *****Gingerbread Cake Whole Grain Cranberry Orange Bread Catalog items gone forever: *****Absolutely Onion Blend Black Bean & Corn Salsa Blue Cheese Wing Dressing Cilantro Lime Rice Cinnamon Sugar Hummus Naturally Kidz Mac 'N' Cheese Moroccan Salmon Sauce Parmesan Rice *****Ponzu Raspberry Cheesecake Blend Red Beans with Rice Rockin' Red Bell Pepper Spread Sate Delight Sea Salt Crystals Seafood Seasoning Shrimp & Crab Boil Sizzlin' Black Bean & Corn Salsa Spanish Rice Steak Glaze Thai Hot & Sour Sauce *****Traditional Pasta Sauce Uncle Frank's Good & Spicy Corn Casserole Whole Grain Pancake Mix Wildtree House Dressing Best of Wildtree - 12 pack set

Friday, November 13, 2009

December's Freezer Meal Workshop - All About the Slow Cooker!

I recently listened to Leslie Montie, Wildtree's founder, rattle off a million ideas for the slow cooker that are her family's favorites. I was inspired, as I love the easy cooking of a slow cooker, and created an entire workshop devoted to Crock-pot meals. If you would like to attend the class, I am holding it on Dec 2 at 7 pm or Dec 3 at 10 am. Space is filling up fast so contact me soon! Here's the menu: Lager Stew
Tortilla Soup Harvest Chicken Hearty Spaghetti Sauce Citrus Rotisserie Chicken Lemon Rosemary Chicken
Harvest Pork Roast Chicken Fricassee Pulled Pork Turkey Chili Remember, all these meals will be made without MSG, HFCS, food dyes, additives, preservatives, minimal salt or sugar and 100% peanut free!

Tuesday, November 10, 2009

A Few Thanksgiving Ideas

Basil Pesto Turkey
Serves 10-12

1/3 cup Basil Pesto
1/3 cup Roasted Garlic GSO
one 12 - 14 pound turkey, fully thawed

Preheat oven to 400 degrees. In a small bowl, combine Basil Pesto and Garlic oil. Remove neck and giblets from cavity and pat turkey dry with paper towels. Tie legs with kitchen twine and tuck wings under bird. Rub Basil Pesto paste all over turkey and under skin. Place turkey on a roasting rack and bake, uncovered, until the thickest part of the breast meat registers 160 degrees, about 2 1/2 hours. Let turkey rest before carving.

Mashed Potato Casserole
Serves 6-8
4 pounds russet potatoes, peeled and cut into 1 inch chunks
1/2 cup of half & half
1/2 cup low sodium chicken broth
6 Tablespoons unsalted butter
4 large eggs
2 Tablespoons Onion & Chive Blend

Preheat oven to 375 degrees. Bring potatoes (covered with water by an inch) to a boil in a large pot over high heat. Reduce to medium heat and simmer until potatoes are tender, about 20 minutes. Heat half-and-half, broth, butter and Onion & Chive Blend on low heat. Keep warm. Drain potatoes and transfer to a large bowl. Using an electric mixer on low speed beat potatoes slowly adding half-and-half mixture until smooth and creamy. Scrape bowl and beat in eggs one at a time until well blended. Pour into a 2 quart greased baking dish. Bake until potatoes rise and begin to brown about 35 minutes. Let cool about 10 minutes.

Make ahead ~ The baking dish with the potatoes can be covered with plastic wrap and refrigerated for up to 24 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase the baking time by 10 minutes.

Spinach Artichoke Green Bean Casserole
Serves 8

1 bag Cream of Mushroom Soup Base, prepared as a base according to package directions
1 jar Spinach, Artichoke and Parmesan Spread
1 1/2 pounds fresh green beans, ends trimmed and cut in half
1 cup milk
1 1/3 cup french fried onions
 salt and pepper to taste

Preheat oven to 350 degrees. In a mixing bowl combine mushroom soup base, spinach artichoke spread, green beans, milk, salt, pepper and 2/3 cup fried onions. Pour into greased baking dish and bake for 30 minutes until bubbly. Sprinkle remaining fried onions on top and bake for another 5 minutes until onions are golden brown and crispy. Let green bean casserole rest for 10 - 15 minutes before serving.

Sunday, November 8, 2009

Wildtree's Bento Lunch Box Ideas

Bento is the Japanese word for meal served in a box and it is traditionally made with rice, poultry, meat or fish and pickled or other cooked vegetables. This is a fun variation to a bagged lunch and a great way to get kids involved in cooking and having fun with food! Experiment with your family's favorite food and remember to keep it simple.

Mediterranean Themed Bento
Opa! Greek seasoned chicken breast cut into strips.
Cucumber Slices
Grape Tomatoes
Roasted Red Peppers
Whole Wheat Pita Wedges
Hummus made with Wildtree's Lemon GSO
Wildtree Dill Dip

Mexican Themed Bento
Wildtree Spanish Rice or Mexican Skillet Meal leftovers
Cheese Quesadilla Wedges
Red & Yellow Bell Pepper Strips
Wildtree Guacamole

Mini Fruit Snacks
12 Mini Rice Cakes
6 Slices of Strawberry
6 Slices of Banana
Top each rice cake with 1 tsp of sweet dip and a slice of fruit.

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